Mai Grille, ‘Home of Bacon,’ Prepares to Open

September 29, 2015, 4:24 PM HST
* Updated September 8, 11:50 AM
Listen to this Article
1 minute
Loading Audio...

Mai Grille, Chef Allen Hess’ newest restaurant, is close to opening.

The restaurant is located at Kings’ Golf Course and will include Chef Hess’ famously delicious skilled preparations, which he deems “chef-driven, house made, farm-to-table comfort food.”

In addition to Chef Hess’ already proven winners, the restaurant will bring a new and fresh energy and style to the table.

“We’re striving for a modern clubhouse with hand-crafted locally-sourced foods,” said Hess. “I’m inspired by good food, food that’s fun, really flavorful, and visually appealing.”

Among the menu items? Of course, the Hess family’s artisan style, thick-cut bacon, which was named for their seven-year-old daughter Mai, which also gives Mai Grille the “Home of Bacon” tagline.


“She loves the bacon business,” said Hess of his daughter. “She loves cooking, loves to help with everything except pulling it out of the hot smoker.”


Along with the Mai Bacon, aged top sirloin will make up the “20/80” burger, which is 20 percent ground bacon and 80 percent local grass-fed beef.

Chef Hess also mixes things up with twists on classic favorites, like bacon-wrapped Ali’i Mushrooms, Portuguese sausage corn dogs, smoked brisket tacos, and fresh poke nachos.

Although a dinner menu is still being finalized, Chef Hess has a solid brunch menu prepared for the restaurant that include steamed crab legs and prime rib.


Locally sourced beer, creative cocktails, and an affordable wine list by the bottle or the glass are also on the menu.

“Our wine menu is going to be a great deal,” said Hess. “It will be good quality and quite affordable.”

The restaurant will open on Oct. 5 and will serve breakfast daily from 7:30 a.m. to 11 a.m. Lunch cocktails and an afternoon menu will be served daily from 11 a.m. to 6 p.m. Sunday brunch will be served from 8 a.m. to 1 p.m.

For restaurant information, call 886-7600.

Subscribe to our Newsletter

Stay in-the-know with daily or weekly
headlines delivered straight to your inbox.
Mahalo for Subscribing


This comments section is a public community forum for the purpose of free expression. Although Big Island Now encourages respectful communication only, some content may be considered offensive. Please view at your own discretion. View Comments