010617WHT_D07

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ONO-LICIOUS | JANUARY 6, 2017 7 Œ    ­€‚€ƒ„ … †‡ €‚ˆ†…‰†Š‹ Word on the Str(eat)! Island Fish and Chips “This take out fas food place specializes in fried foods like oysters, shrimp, fish and chicken and tempura vegetables. The fried items come are served super-hot and crispy but very moist in the inside. Very good sized portions. You can do take away or eat there is their small seating area, which overlooks the water. The price is extremely reasonable and a bargain for Waikoloa. With such delicious food, great price and atmosphere, what more can you ask for.” AlamedaYankeegal, Alameda Paradise Pizza and Grill “Let’s face it. There are fabulous restaurants on the Big Island, but sometimes you just want a good burger and one that doesn’t cost a great amount. A local resident recommended this place when we were hungry for burgers and just wanted to eat at a reasonable price and have a quick meal. We were not misled - the burgers were delicious - my sister had the regular burger and I had the swiss and mushroom burger - both were delicious and both under $10.” onelnsbt, Lake Wissota, Wisconsin CHEF PROFILE Chef Nick Traxler of Privateer’s Cove BY KAREN ANDERSON SPECIAL TO WEST HAWAII TODAY The food is mightier than the sword at Privateer’s Cove —although if you get caught talking on your cellphone inside his restaurant, proprietor/ chef Nick Traxler might very well brandish his saber and make you walk the plank. Since opening the restaurant in February 2016, the unconventional chef has created a loyal following at his underground culinary destination located off Kaiwi Street next to Broke Da Mouth Grindz. Serving eclectic offerings like white-tail deer, camel burgers, alligator, Kangaroo potstickers and elk tenderloin, Chef Nick puts the focus squarely on health-conscious, world cuisine. “I’m trying to promote people being healthy against their best wishes,” said Nick. “The food here will make you eat healthy whether you want to or not.” The wild game and specialty meat that Nick serves is more sustainable than your average beef or chicken, he says. Not Continued on page 8 LEFT: Proprietor Nick Traxler serves up a specialty menu that puts the focus on world cuisine. Karen Anderson/ Special to West Hawaii Today


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