Lodge at Koele, Lanai
Apr 6, 2003 | 6:27 pm
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Lodge at Koele, Lanai
The Lodge at Koele serves some very very good food. You do not have to be a guest to dine here.
For lunch one day we had a venison pastrami melt. There is a local deer population on the island from which they make the pastrami. This was one of the best sandwiches in my life, delicious pastrami, melted cheese, sauted onions on a warm roll. WOW.
The Lodge at Koele has a formal dining room where jackets are required for men at night, if you did not bring one, no problem the concierge will be happy to provide you w/one as I had needed to (most men in the formal dining room were wearing the concierge special.
We had two appetizers: Lobster salad and something else which was not memorable. Lobster salad was incredible w/huge chunks of lobster. Two entrees we had were excellent as well. I had grilled medallions of venison over a vegetable root hash w/huckleberry sauce. Wife dined on the grilled lobster.
The lobster that the restaurant used were Kona-Maines, small just hatched lobsters are flown to Kona and raised w/cold seawater that is pumped from a depth of 2000+. They were sweet and tasty, beat the pants off of warm water lobsters yet fell short of those from NE US waters.
For lunch one day we had a venison pastrami melt. There is a local deer population on the island from which they make the pastrami. This was one of the best sandwiches in my life, delicious pastrami, melted cheese, sauted onions on a warm roll. WOW.
The Lodge at Koele has a formal dining room where jackets are required for men at night, if you did not bring one, no problem the concierge will be happy to provide you w/one as I had needed to (most men in the formal dining room were wearing the concierge special.
We had two appetizers: Lobster salad and something else which was not memorable. Lobster salad was incredible w/huge chunks of lobster. Two entrees we had were excellent as well. I had grilled medallions of venison over a vegetable root hash w/huckleberry sauce. Wife dined on the grilled lobster.
The lobster that the restaurant used were Kona-Maines, small just hatched lobsters are flown to Kona and raised w/cold seawater that is pumped from a depth of 2000+. They were sweet and tasty, beat the pants off of warm water lobsters yet fell short of those from NE US waters.
