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Late night at The Whole Ox

Since arriving at The Whole Ox, chef Justin Yu has reworked the menu and recently added a Saturday late-night menu (from 9:30 p.m.-1 a.m.) that’s drawn crowds and raves


Posted June 12, 2013 by Grant Shindo

Since arriving at The Whole Ox, chef Justin Yu has reworked the menu and recently added a Saturday late-night menu (from 9:30 p.m.-1 a.m.) that’s drawn crowds and raves to the evolving Kaka‘ako eatery. I had a chance to talk to Yu about his menu tweaks and inspiration behind late-night grub, and he spoke candidly about his intentions and memories of food, saying his motivation isn’t necessarily to feed people, but to bring people together.

Here’s a look at the late-night menu:

The Whole Ox (1 of 12)

The Whole Ox

The Whole Ox is now the place to be on Saturday nights, a BYOB gathering featuring a menu of Yu's favorite comfort foods that changes slightly each week.

 

Interview with Justin Yu

Comments


  1. MyongChoi
    Posted June 12, 2013 at 8:31 am

    Hmm…I don’t really see what’s different about the super loco that justifies its $16 price tag. Looks pretty similar to other loco mocos that are half that price. Even if the taste is better, is it $16 good? I’m still not sold on his menu and prices but will reserve further judgement until another outing. I’ve only been to Yu’s Whole Ox once and wasn’t impressed with the quality nor the prices. But I will give this late night menu a try. That Korean hash doesn’t look too appealing either.

  2. Melissa808
    Posted June 12, 2013 at 8:38 am

    I like the new bun because it’s NOT CRUSTY! hahaha yay!

  3. Grant Shindo
    Posted June 12, 2013 at 8:48 am

    @MyongChoi The hash was actually pretty tasty. The cubes are a little too big for my liking but the flavors are definitely there. I had a taste of the maitake moco first and that made me really want the super moco!
    Prices are always going to be a point of contention because of the labor involved with doing everything in-house. Luckily you don’t get a utility frozen beef patty with your dinner here.

  4. Grant Shindo
    Posted June 12, 2013 at 8:48 am

    @Melissa808 The fried chicken sandwich is really really good. I had it last night and the honey mustard plus the juicy chicken is amazing!

  5. MyongChoi
    Posted June 12, 2013 at 8:54 am

    @Grant Shindo  Yeah, based only on the picture, that was my “beef” with the kim chee hash. The pieces should be smaller to make a more effective dish, more like the “hash” name it bears.
     
    And I while I can maybe understand the prices justified by the labor, that doesn’t necessarily mean that consumers are willing to pay for his labor when they can get something similar for considerably less elsewhere. Also, other places serve “gourmet” loco mocos at similar or lesser prices with the added benefit of ambience and wait service. But I suppose the required tip at those places must also be considered as a price factor.
     
    I guess time will tell if this model works for Yu or not.

  6. Grant Shindo
    Posted June 12, 2013 at 9:02 am

    @MyongChoi the BYOB aspect is really appealing so you can spend a little more on food. I predict the late night doing very well.

  7. Grant Shindo
    Posted June 12, 2013 at 9:02 am

    @MyongChoi the BYOB aspect is really appealing so you can spend a little more on food. I predict the late night doing very well.

  8. MyongChoi
    Posted June 12, 2013 at 9:43 am

    @Grant Shindo  BYOB? Well, why didn’t you say that in the first place? LOL Now I’m even more anxious to try!

  9. Melissa808
    Posted June 12, 2013 at 9:46 am

    @Grant Shindo  hahaha I know!! I sent you my pictures.

  10. Grant Shindo
    Posted June 12, 2013 at 9:48 am

    @Melissa808 oh I completely forgot I had those! I guess its a sign that I have a problem… I had all my own pictures of everything on the menu.

  11. russkar
    Posted June 12, 2013 at 10:26 am

    Nice Review, we had a great time..

  12. Grant Shindo
    Posted June 12, 2013 at 10:34 am

    @russkar thank you!

  13. nonstopmari
    Posted June 12, 2013 at 12:02 pm

    i like the video interview. good initiative to turn on the camera during a laid-back convo, w/ the result that we finally see a more personable side to this new chef in town. nice job, chuggy :)

  14. nonstopmari
    Posted June 12, 2013 at 12:02 pm

    i like the video interview. good initiative to turn on the camera during a laid-back convo, w/ the result that we finally see a more personable side to this new chef in town. nice job, chuggy :)

  15. Grant Shindo
    Posted June 12, 2013 at 12:12 pm

    @nonstopmari thank you, Mari! We were chatting about the menu and the inspiration behind it and I had to interrupt and say “hold that thought!” It’s always refreshing to see creative people articulate their passions and to catch it on camera is an added bonus.

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About Grant Shindo

Who is that you spot at your local restaurant, bar, food truck or pop-up? Grant "Chuggy Bear" Shindo is always on the hunt for the tastiest grub this island has to offer. Chuggy Bear not only has a passion for food, but also a desire to share his experiences through colorful and honest storytelling. Next time you're at a farmer’s market, say “hi” to Grant and find out what the next plate has to offer. You can find his favorite spots at chuggybear.com

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