8 ONO-LICIOUS | SEPTEMBER 29, 2017 Queens’ MarketPlace Word on the Str(eat)! 69-201 Waikoloa Beach Drive, sPace B1/B2 • Waikoloa, hi 96738 • (808) 886-3577 HERB ROASTED PRIME RIB 8 oz prime rib served with mashed potatoes or rice, and sauteed mixed vegetables with au Jus sauce $13.99 everY THURSDAY! Club (1 year apart) and I’m happy to report that it’s still excellent. Very well constructed broths that were clearly made from scratch, and fresh ingredients throughout. This is not a “fast food” place and is not priced as such. However, the care and attention to detail in their preparation and flavors are readily evident. The beef broth alone in my “bowl of Seoul” (their take on kimchee ramen) was worth the price. Having recently had the “best ramen in Paris (France),” I’ll take Noodle Club over it any time. Their other bowls showed the same care in execution and their desserts were also excellent. Compared to the pricey if not generic meals down at the Kohala resorts, you’re getting some real island flavors that are worthy of being served in a resort hotel dining room, but at very competitive price. We’ll definitely be back. Lance I. Privateer’s Cove Ridiculously good food, and a great environment. I regularly go in for the Hump Day camel burger lunch, and I’ve had dinner twice now (once it was bison, and last night I had kangaroo pot stickers followed by alligator and chicken étouffée). The lunch service pretty consistently serves quite a few people with the stir-fry - I haven’t tried it yet - that has many options and is made to order. I have introduced half a dozen friends to this place, and they’ve come back. You’ll serve your own drinks from a dispenser, and it’s BYOB (they have a corkscrew for you). Seat yourself at an empty table when you go in, and if it’s lunchtime you walk up to the counter to place your order. You’ll pay after you’ve eaten. At dinner, one of the chefs will come ask for your order as there’s no separate wait staff. Frequently, the guy taking your order is the one who will cook your food and is also the owner of the restaurant, Nick. Josh and Cody are the other chefs, and all of them know and love the food that they make and serve. They use exotic and unusual meats (duck, pheasant, lamb, alligator, bison, kangaroo, camel) to create delicious meals. Check the rules on the walls when you walk in and follow them. Using your cell phone for calls is likely to get you tossed out. Respect the other patrons and the chefs. Respect the food (don’t ask for your meat to be cooked well-done, you’ll be directed to another restaurant). Go in with an open mind and empty stomach, and be prepared to fill both. Lisa P. Kailua-Kona, HI Ruth’s Chris Steak House We haven’t had a bad steak at Ruth’s Chris and the service is always top notch. We’ve eaten at all the Ruth’s Chris in the Hawaiian islands and several in mainland. You can’t go wrong!! Amy B. Sacramento, CA Lemongrass Bistro Amazing large portions of some great food at takeout prices. This place is a gem of a find and great place to get a great meal. The portions are huge and presented very well. This place is small and does get very busy. J-Dawg808 Honolulu, HI Marble Slab Creamery Great little ice cream shop with a friendly staff and delicious cool treats when all that sun gets to be a bit much. Ronn M. Fairbanks, AK Continued from page 7
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