Join us Sat, Jan 31, 2:00-4:00pm for Grow Local in Small Spaces (GLISS) Urban Gardening Demo Day.
FREE and open to the public!
22 North invites you to enjoy a free pupu of your choice for the table by mentioning you are there for the Eat Local Challenge. Their entire menu is developed using only local proteins and vegetables, so you can feel good about what you are eating not just for Eat Local week, but year-round as well.
Dinner: 5-9:30 p.m. M-Sat | Lunch: 11 a.m. - 3 p.m. M-Sat | Sunday Brunch 9:30 a.m. - 2:30 p.m.
For reservations call (808) 245-9593 | http://22northkauai.com/
3-2087 Kaumualii Highway, Lihue, Hawaii 96766
More about 22 North:
Food should come from a Field, not a Freezer
That's why we feature produce from right here in the fields and orchards of Kilohana Plantation. Our beef, pork, rabbit and fish come from Kauai ranchers and fishermen. Using strictly A'akukui Ranch beef, Kaneshiro pork and lamb by William Sanchez, let us tantalize your taste buds. Daily menus reflect the cycle of the seasons, so you can experience a meal that's truly at its peak of freshness and flavor.
Our two-acre farm produces the vast majority of our fruits, vegetables and herbs, while also taking advantage of all that Kilohana Plantation offers, such as fresh lychees, papayas, and apple bananas, mangoes, mountain apples, star fruit and citrus. We also support the community by supplementing with vegetables from our local farmers, co-op, and cheese makers. Our chef takes stock of the daily farm pickings and pairs them with locally grown meats and island fresh fish.
Enjoy pupus and cocktails made from fresh fruit harvested that day from Kilohana orchards. Our drinks are made from muddled fresh fruit, not a concentrate, and slightly sweetened with house pressed cane juice, all grown right here in our 'back yard'.
Other Sustainable Practices:
Sip your water from recycled wine bottles as they rest on hand cut coasters made from cardboard that the bottles were delivered in.
Never fear that there is any waste in our kitchen. Our vegetable cuttings and trimmings are given to a local pig farmer to supplement his feed.
Posted as part of the 2010 Eat Local Challenge Restaurant Deals Page