ONO-LICIOUS | DECEMBER 2, 2016 7 PRIVATEER’S COVE: Menu has changed 23 times since restaurant opened CONTINUED FROM PAGE 1 and the mascarpone. The food here will make you eat healthy whether you want to or not.” Before becoming a chef, Nick led a previous incarnation as a sword fighter at Renaissance Faires across the country. He also taught sword fighting in the TV and film industry in Los Angeles, but eventually hung up his saber after he shattered three of his ribs. At Privateer’s Cove — where his retired sword hangs on the wall and a pirate skeleton occupies a seat at one of the tables — Nick is not averse to asking customers to walk the plank if they violate his no-talkingon your-cellphone rule. A supporter of the local police, Nick gives free stir-fry lunches to uniformed police officers. “Proceeds from our American Legion Special go directly to Post #20 right here in Kona,” said Nick, who forbids any trash talking about cops or the military at his restaurant. Because specialty food can take up to 10 weeks to arrive via his distributor Suisan, Nick bases his menu on what he can provide that day. Since opening in February, the menu has changed 23 times and counting. “I’m planning to get whole iguana from Puerto Rico in very soon,” he said. Although lean game meat takes precedence on the menu, there are options for vegetarians too. Seasoned with French black truffle oil, the Mac & Cheese reveals a savory combination of American, Cheddar and blue cheese. The stir-fry lunch can be packaged to go. Privateer’s Cove features a fun, communal atmosphere where customers can watch the goingson in the open kitchen from their table, dispense their own sodas and beverages, bring their own booze, converse across the room with Nick and his sous chef, Stephen, or share tables with strangers if the restaurant is full. “I never want people to feel that they are in a rush when they are dining here,” said Nick. “This is a place where you can relax and feel at home.” At Privateer’s Cove, the lamb with honey sesame glaze includes a bed of mascarpone polenta, plus zucchini mixed with Cajun seasoning. The Romana Sambuca shrimp pasta at Privateer’s Cove features onion, mushrooms, snow peas, Italian bacon and heavy cream mixed with Sambuca Italian liqueur. Words you can eat. “America’s Best Sushi Bars” Travel + Leisure “Our Favorite Asian Restaurant” Bon Appétit Only the freshest of the fresh is good enough for us. Which is why we only use the best ingredients harvested locally from our oceans and farms. Call for reservations and dining specials. Open nightly 5:30pm - 10:00pm. Late Night Dining, Friday & Saturday 10:00pm - 12:00am Queens’ MarketPlace, Waikoloa Beach Resort 808-886-6286 Big Island Oahu Maui DKRestaurants.com At Privateer’s Cove, the lamb with honey sesame glaze includes a bed of mascarpone polenta, plus zucchini mixed with Cajun seasoning. COME CELEBRATE CHRISTMAS DINNER 5 PM - 10 PM PREMIUM ANGUS PRIME RIB SERVED WITH CREAMY HORSERADISH, BAKED POTATO WITH BUTTER,SOUR CREAM AND CHIVES, FRESH VEGETABLES, OUR HOMEMADE GARLIC BREAD AND DINNER SALAD. 8 oz. $23.95 10 oz. $24.95 75-5819 ALII DRIVE • KAILUA-KONA OCEAN FRONT COCONUT GROVE MARKET PLACE Bongo Ben’s Jtmboe!Dbgf OPEN DAILY FROM 6:30 AM – 10 PM. BREAKFAST SERVED UNTIL 2 PM. HAPPY HOUR DAILY FROM 2 PM – 6 PM. 808-329-9203
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