When Linda Dyche and Dale Shumard stepped off the plane at Lihu’e Airport for what was supposed to be a brief island vacation, Shumard knew already he wanted to make this place his home. So, instead of spending valuable vacation
When Linda Dyche and Dale Shumard stepped off the plane at Lihu’e Airport for what was supposed to be a brief island vacation, Shumard knew already he wanted to make this place his home.
So, instead of spending valuable vacation time on the beach, half of the time was spent closing escrow on Dyche’s dream of restaurant ownership.
The couple returned home to the Pacific Northwest, sold most of what they owned there, packed, returned, and to the surprise of everyone including themselves got the restaurant opened for business quickly after she purchased it.
Dyche is owner of The Carving Stone and Ohana Bar and Grill along Kaumuali’i Highway in Hanapepe, a place that in a very short time has been called by already-loyal clientele the restaurant with the best prime rib on the island.
The rapid growth in the new restaurant’s customer base has gotten to the point where customers return day after day, and Dyche, Shumard and the rest of the crew know without asking exactly what the regular customers will order.
The restaurant celebrated its soft opening and grand opening last month, and now that the soup and salad bar structure delayed by the West Coast dock lockout has arrived, is fully functional, serving up three meals a day every day but Tuesday.
Dyche grew up in and around successful restaurants owned and operated by her grandparents, and before relocating to Kaua’i was membership services director at the Chamber of Commerce of Aberdeen, Wash.
She has lived in the Pacific Northwest most of her life, and plans on joining the Kaua’i Chamber of Commerce and Hanapepe Business Association. Dyche attended the University of Hawaii at Manoa, living in the islands in the 1980s.
Shumard is a certified chef who sold his race car to finance the couple’s vacation trip to Kaua’i.
The restaurant specializes in steaks, prime rib, and Pacific northwestern salmon, which Dyche describes as a cold-water fish that’s deep red and more meaty than the Atlantic cousins. An arrangement with the Quinalt Tribe of the Pacific Northwest ensures a regular, affordable supply of the fish.
“Oh, it’s been awesome,” she said of the initial public response to the restaurant.
Breakfast items of note include popular Mickey Mouse waffles from a robust keiki menu, as well as loco moco, banana pancakes, and a sausage, biscuits and gravy dish that features sausage handmade by Shumard.
Lunch specialties include the Carving Stone’s signature sandwich, prime rib on a croissant with grilled onions, grilled peppers and sour cream. Hand-pressed hamburgers with all-you-can-eat fries are other popular dishes.
The eatery’s liquor license is pending. Business hours are 8 a.m. to 8 p.m. Sunday, Monday, Wednesday and Thursday, and 8 a.m. to 9 p.m. Friday and Saturday, when dinner reservations are suggested. The restaurant is closed each Tuesday.
Please call 335-0020 for reservations and more information.
