Wednesday, August 10, 2016
Mud Hen Water introduces Saturday brunch
A cava bar is at the heart of new Saturday morning brunch at Mud Hen Water in Kaimuki. It starts with sparkling wine for build-your-own mimosas and sangrias with ingredients like mango and lilikoi purées, champagne grapes, sliced strawberries, and simple syrups.
Many of us use weekends for catching up on all the errands we can't get to over the busy week. But, it should be a time to restore a little balance and relaxation to our lives. For me, there are few things more relaxing than a weekend brunch, and Mud Hen Water separates itself from the pack with the offering of a cava bar and dishes that are strictly local in inspiration.
Start with a $12 carafe of sparkling wine for build-your-own mimosas and sangrias with ingredients like mango and lilikoi purées, champagne grapes, sliced strawberries, and simple syrups.
With drink in hand, you can start perusing a menu that follows through on Ed Kenney's philosophy for the restaurant, of delivering a "Hawaiian sense of plate," setting it apart from just about every restaurant in town. Don't expect your basic bacon and eggs here. Instead, your locally inspired breakfast will more likely feature biscuit and mapo tofu gravy, waffle-fried chicken wings with spicy guava sauce, and corned beef hash with kim chee.
Here's a look:
Mud Hen Water is at 3452 Waialae Ave. Saturday brunch runs 9 a.m. to 2 p.m. Call 737-6000.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage is in print in Wednesday's Crave section. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.