Popular Sam Choy's Breakfast, Lunch & Crab to Close on March 31
Iconic Restaurant to hold Dinner Benefits for Big Brothers/Big Sisters on March 25, YMCA of Honolulu on March 26, Ronald McDonald House on March 27, Na Koa (University of Hawaii Football) on March 28 and Honolulu Professional Foundation on March 28
HONOLULU, HAWAII - Sam Choy's Breakfast, Lunch & Crab restaurant, which opened on Nimitz Highway in 1997 with its original local-style menu items and unique island decor, is set to close its doors on March 31, 2013. Good Eats USA, Inc., the owner of Sam Choy's, has decided not to renew its lease and the approximately 50 employees will be invited to apply for jobs at the neighboring Aloha Beer Company, which was co-founded by James H.Q. Lee, one of the owners of Sam Choy's Breakfast, Lunch & Crab.
"It was a good 15-year run through some of the toughest economic times," said Chef Sam Choy. "Locals and visitors kept coming back for the diverse menu of island-favorites and we sincerely appreciate the overwhelming support that we received from our loyal customers."
Among some of the most popular original items featured on the restaurant's menu were Sam's Original Fried Poke, Sam's Kahuku Luau Crab Dip, Bumbucha Alaskan King Crab Legs, Sam's Onolicious Babyback Ribs, Papa's Beef Stew Omelet, Poke Omelet and Crabmeat Stuffed Island Fish - among many others. The restaurant has been the location of choice for hundreds of charity events over the years, as well as many family and organizational celebrations. The Sunday Brunch Buffet remained a favorite among islanders.
"We want to say thank you to everyone who dined at the restaurant over the years," said Lee. "In keeping with what was the restaurant's strong tradition of giving back, I am pleased to announce that we will hold five charities of choice benefit dinners during its last week of operation.
Chef Sam Choy and Executive Chef David Cruz will feature Chef Sam's legendary appetizers and entrees including Sam's "Asian Style" Lamb Chops on Creamy Rotelli Pasta, Sam's Famous Osso Bucco, Brie Cheese Won Tons, Shrimp Christopher, Seared Ahi Sashimi with Ginger Pesto, Kapahulu New York Steak, Seafood Laulau and other dishes served at Sam Choy's Diamond Head and Sam Choy's Breakfast, Lunch and Crab. The charities of choice dinners will be for held for the benefit of the following local organizations:
1. Big Brothers/Big Sisters of Honolulu on Monday, March 25.
2. YMCA of Honolulu on Tuesday, March 26.
3. Ronald McDonald House on Wednesday, March 27.
4. Na Koa (University of Hawaii Football) on Thursday, March 28.
5. Honolulu Professionals Foundation, to benefit the Hawaii Intermediate Schools Athletic Association on Friday, March 29.
Twenty-five percent (25%) of all food sales at dinner and a portion of breakfast and lunch sales on those days will be donated to the non-profit in support of its vital community programs and service and the organization. No tickets are needed. Reservations are recommended.
At the time of the restaurant's opening, the Breakfast, Lunch and Crab name was created to distinguish the new dining establishment from the former Sam Choy's Diamond Head Restaurant located on Kapahulu Avenue. It wasn't the only creative element that captured diners' imaginations, as the Bumbucha fishing boat, located in the middle of the restaurant, added a most unique touch to the restaurant's island-style decor.
Sam Choy, the restaurant's namesake and one of Hawaii's most recognizable celebrity chefs, will continue to operate Sam Choy's Kai Lanai in Kailua-Kona where Hawaiian heritage cuisine is served with a breathtaking view of the Kona Coast.
The 550-seat Sam Choy's Breakfast, Lunch & Crab is located at 580 Nimitz Highway and, through March 31, 2013, is open for breakfast, lunch, and dinner from 7 a.m. to 9:00 p.m. Monday through Thursdays, 7 a.m. to 10 p.m. on Fridays, 8:00 a.m. to 10 p.m. on Saturdays and 8 a.m. to 9 p.m. on Sundays. The restaurant is closed from the hours of 2:00 p.m. to 5 p.m. For more information call (808) 545-7979, or visit www.samchoyhawaii.com
Submitted by Lynette Lo Tom
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