8 ONO-LICIOUS | JANUARY 6, 2017 TRAXLER: ‘I’ve always wanted to lead a mutiny, and having my own restaurant allows me to break all the rules’ 886-8600 886-3400 IN THE FOOD COURT: HOURS Queens’ Marketplace 9:30am - 9:30pm • Restaurant and Food Court hours may vary Located 20 min. North of Kona International Airport on Waikoloa Beach Dr. 886-8822 | www.QueensMarketPlace.net Word on the Str(eat)! Three Fat Pig’s “The place is now called the Koa Table but the food lives up to its prior reputation. We had poke and poi starters which were very tasty and our entrees were excellent. Portions also reasonable sizes. Kids meals were great and I liked that they came with fries and fruit! We’ll be back.” McDepth, Winnipeg, Canada Hawaiian Fish and Chips “I was visiting the Big Island and came back for a quick meal while strolling through the mall. Had the fish and chips and the food was super yummy! The fish tasted soft and delicious!!!” Alexa N., San Francisco, CA Foster’s Kitchen “We have dined here multiple times since they opened up. The food is well presented and carefully prepared. The ribs and chicken entree is a must try. The BBQ sauce is flavorful and very good. The service is attentive (especially if you happen to get Chayne Shayne as your server, he’s awesome!). The atmosphere is bright and clean, often during peak hours with live local musicians. The view is wonderful if you are seated on the railing as well. Prices are fair for the good quality of food, too. The owner seems to care about this place which is awesome. Great vibes here and I hope they will be around for a long time to come.” Teddy F., Las Vegas, NV Lemongrass Bistro “I had my first bowl pho here since I have lived in Hawaii and I was thoroughly pleased. The bowl of soup came already seasoned, I was not given siracha or hoisin sauce. The broth had full flavor. The chunks of meat were fabulous! While the brisket was definitely my favorite of the meats, the meatballs tasted amazing too. I recommend this restaurant for those in the mood for a delightful Asian meal in an upbeat restaurant.” Garrett B., Boulder, CO only is it lean and grassfed, it’s heart healthy too, in part because Nick doesn’t add any salt to his dishes (with the exception of the filet mignon and mascarpone). A rebel at heart, Nick previously worked as professional sword fighter at Renaissance Faires across the country for many years. He also taught sword fighting in the movie and TV industry in Hollywood, but eventually gave up the profession due to injuries, turning instead to one of his passions, cooking, soon thereafter opening a restaurant in Texas. Following the grand opening of Privateer’s Cove last year in February, Nick was the only crewmember at the helm. He is now joined by his former sous chef Stephen, from Louisiana, along with Joseph, “our guy in Oregon who makes all the pasta.” At Privateer’s Cove, Nick’s retired saber hangs from the ceiling, along with a colorful array of steampunk and pirate décor. And although a pirate skeleton occupies a seat at one of the tables, Nick is quick to point out the difference between privateers and pirates. “A privateer is not a pirate, but has a license from the government to do awful things. I’ve always wanted to lead a mutiny, and having my own restaurant allows me to break all the rules.” Nick is always changing up the menu based on what he can provide that day. He obtains shipments of specialty food via his distributor, Suisan. Sometimes it can take up to 10 weeks for his orders to come in, such as whole iguana from Puerto Rico, rabbit from the mainland, or kangaroo from Australia. Although lean game meat is the star attraction of the menu, there are options for vegetarians as well. Nick’s popular stir-fry features an array of island-fresh ingredients, while the Truffle Mac & Cheese blends American, Cheddar and blue cheese with French black truffle oil. “Our menu changes every two weeks,” said Nick. “We serve camel burgers every Wednesday for Hump Day.” To find out the latest news about Privateer’s Cove, visit the Privateer’s Cove Facebook page, or call the restaurant at 430-5550. CONTINUED FROM PAGE 7 The Romana Sambuca shrimp pasta at Privateer’s Cove features onion, mushrooms, snow peas, Italian bacon and heavy cream mixed with Sambuca Italian liqueur. Courtesy photo
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