The Hot Rod to Honolulu

The Hot Rod to Honolulu

Andrea Bauer

Low-lit bar and small-plates spot from David Morton and Michael Kornick

Our Review

Michael Kornick and David Morton's candle-lit barstaurant has small plates that truly are small and inherently snacky, but they can be tasty all the same. I ordered the southern-fried quail twice, the second time in disbelief that such a tough little bird could be so lip-smackingly juicy. Even unremarkable-appearing standards are prepared with a degree of care: a warm Caesar salad of escarole, its bitterness tamed from a partial wilting; duck confit tossed with Parmesan and tiny cavatelli drenched in the wreckage of a poached egg; geometrically precise batons of crispy and creamy polenta dipped in a smoky chipotle puree. Read the full review >>

Mike Sula

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Bar Details

Michael Kornick and David Morton's candle-lit barstaurant, which shares the same stark industrial landscape as the venerable Hideout, opened in 2012 touting the cocktails of its "spiritual adviser," Tim Lacey, once Charles Joly's right-hand man at the Drawing Room. Then just like that, Lacey was gone. Here's hoping the bar staff maintains the high standard he initiated and matches the one set by a menu of well-executed "small plates bar food." —Mike Sula

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