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Mar 16, 2012 03:28 PM

Whole Ox Deli

having been alerted by Manomin, i have been keeping my eyes open about this place. Their Facebook page says the opening will be on March 28th, only a week and a half away.

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  1. Yep, they just tweeted that same info the other day. Looking forward to checking it out. Although they are still looking for line cooks apparently.

    1. Yep, got the email today, the 28th it is! And, they are still looking for line cooks. So looking forward to this opening, gonna be awesome!

            1. re: indelibledotink

              they will be working with primal cuts of hawaii raised meat to create their own deli products such as pastrami, smoked meats, house made sausages, etc. something not available here before. Because of his success at 12th avenue grill and Apartment3 Bob McGee already has a loyal group of followers.



              1. re: KaimukiMan

                K-Man is correct as always! Great assessment of the situation! So looking forward to this opening! Bob is extremely talented and just what this island is needing in a new place. It is wonderful to see new talent taking the plunge with their enthusiasm and passion.

                1. re: KaimukiMan

                  I'm going later today. I had a tour last week and saw pastrami curing and hams in the smoker, smelled insanely heavenly. I've seen pics on Twitter today and the food looks so amazing!

                  1. re: manomin

                    awaiting your review with baited breath LOL
                    i hope to get there saturday.

                    1. re: KaimukiMan

                      The bummerroo is that I can't eat there today, just going by with an orchid and maybe take home something from the deli. The MIL is here and it's her last day ;-) but she always has to eat at Nico's for lunch the day she's closer for my husband who works on Sand Island. This will be my third Nico's lunch in less than 2 weeks and though I love it I'd rather eat at the Ox. Maybe Friday since I have to go to town again. Then I'll let you know. But I will tell you what if anything I taste today!

                      1. re: KaimukiMan

                        I was there this morning enjoying Foie Gras Benedict.
                        Lot's of people dining there.

                        1. re: russkar

                          Had a Porchetta sandwich for lunch...delicious, but not inexpensive...12 or 13 $ had the Reuben which he thought was a bit salty but very tasty. Got there at 11:40 and there was already a line...took about 10 minutes to get to order, and another 20 minutes to wait, as there was a growing crowd, and with opening day, some understandable disorganization. Crowd even bigger by the time we left at 12:30...line out the door.

                          Seems like they are off to a galloping start. Lots of appealing sandwiches on the menu, (the neighbor's roast beef sandwich was covered with very thin fried onion rings that made me hope they offer that as a side) and more things in the deli case I didn't even see well as I was mainly outside trying to kapu seating. Will be back, especially at off hours, to get a better feel for all the offerings.

                          1. re: macaraca

                            I wasn't planning on going until things settled down a bit, but in the end I couldn't resist and also made it down there for lunch. I also had the porchetta sandwich - it was $10 pre-tax. Yummy with lots of tasty pork fat. Made it down there a little after 12:30, and like you said the line was out the door. They were swamped. The wait for the food wasn't that bad - about 10 minutes, but the wait to order was really long - about 40 minutes. They were out of the reuben and most people seemed to be ordering the burger which looked pretty good. Lucky for me since I think I ended up getting the last porchetta which is what I had wanted.
                            The deli case had a selection of three different terrine - head cheese, pork & black cherry, and loin & shoulder (I think) as well as some salads (beets, potato salad, green beans, etc).
                            I really want to make it back to try their breakfast items though. Looking forward to the smoked pork hash.

                            1. re: killersmile

                              Forgot to mention that another friend nearby got the pork/black cherry terrine you mentioned which I got a nibble of...very tasty...a large, thick slice of it, which she had with a barley salad and roasted beets. I'm not sure of any of the prices, as I mentioned, I was outside trying to avoid the crowd scene inside. I have to say, it was the most amiable crowd...everyone smiling in eager anticipation, or smiling over the chow as they munched down happily on the tasty goodies.

                              1. re: killersmile

                                swung by this morning right before 11 to grab a sandwich --- chose the porchetta, and i'm glad i did. really good, comforting grub. seemed to me to be a lightly cured, thickly cut roasted pork shoulder (my guess), well seasoned but mildly so, lots of crunchy "bark" on the outside of the chunks and soft fat on the inside...the meat was tender but still had a good chew,and the sandwich was topped with sweet carmelized fennel. the sandwich needed nothing added to it and was really, really good in a mellow earthy umami porky way. the bun, while it looks good in killersmile's pic above, wasn't amazing - sort of a generic bun, though it was buttery and toasty on the inside with a little crunch, but yielding. can't help but think a fresh baked roll of sorts would set this thing off in a big way, but i thought it was wonderful and stuffed with enough meat that i'm happy to pay the 10 or 11 bucks. served with some pickled cuke, onion, and red bell on the side, nice touch. also ordered a slice of the head cheese, which was more or less pork rillettes in terrine form, with bugger chunks of fat. tasty, old school stuff right there, had to add a little salt for my tastes. and i got one of their pickles, which flavorwise, was delish in a NYC jewish deli way, but the cuke didnt hold up to the pickling and was soft on the inside (though crunchy on the outside). totally stoked this place is up and runnin',looking forward to exploring the menu....

                                1. re: fatstern

                                  You had my mouth watering, right up to the head cheese with it's "...bugger chunks of fat...", which I assume is a typo, but funny nevertheless.

                                  1. re: Joebob

                                    I just got a gorgeous picture of the porchetta on the red french rotisserie cooking away, yowza! Been loving the pictures folks have posted here!

                            2. re: russkar

                              Ooh, I'll be in Honolulu for a visit at the end of April. Whole Ox wasn't on the list to try, but after seeing that Foie Gras Benedict, it is now!

                              1. re: Debbie M

                                Here's my lunch line up from yesterday. Medianoche, roast beef sandwich, side of watermelon salad, side of the most heavenly fried potatoes and 3 pickles. I got there a little after 11 there were several people there already. The line was never that long, evenly paced. The food came out with a bit of a wait but all things fabulous are worth waiting for. Everything was prepared perfectly. With the Medianoche are some delicious sweet pickles, red pepper and onions on the plate. There was a little bowl of donut puffs that had just come from the kitchen for folks to try while in line. I was so completely thrilled with my lunch I've got to go back when they have both porchetta and pastrami available. The lunch crowd all looked very happy! Bob was working the pass ensuring everything came out timely and perfect.

                                1. re: manomin

                                  do they have regular cubanos in addition to the medianoches?

                                    1. re: indelibledotink

                                      as of now, they don't....but they're essentially the same, just different bread.