No bull

Let’s cut to the chase. The Bull Shed delivers what you want when you eat out in Hawaii: Great food at a fair price, friendly, fast service and ocean views to die for.

It has been around for more than four decades and it’s clear why it’s been so successful. Regulars love it and visitors keep finding their way to this popular restaurant at 4-796 Kuhio Highway.

It’s got an old-time feel to it. Nothing overly fancy or decorated. It’s fine dining, but at the same time it’s relaxed and casual. Folks come in dressed to kill, while others are wearing T-shirts, shorts and slippers. It’s conversational, yet still quiet and calm.

The setting is just right.

I went there with my wife and friends Saturday evening, when there was live music, and as expected, came away fat and happy. You will, too. The portions are large enough to send anyone home feeling full.

The steak kabob I ordered, at $24, is a good deal. It includes pieces of New York steak on a bamboo skewer and grilled to order, in my case, a perfect medium, with a medley of crisp vegetables.

My wife went with the teriyaki chicken beast, which is marinated and grilled in their housemade teriyaki. And at $18, you couldn’t ask for a better meal, especially when you toss in the fact that we had the ocean right outside your window, offering a spectacular sunset view.

These prices, in case you were wondering, include the salad bar, which is stocked with fresh lettuce, vegetables and dressings. But don’t eat too much now, so as not to ruin your dinner.

My friend ordered the seared ahi, which is seasoned with the Bull Shed’s blackening spice and lightly seared on both sides, topped with housemade wasabi aioli. He ordered it rare, and it was.

The service was excellent. Our waitress was spot-on with taking orders, delivering the food and checking in to be sure everything was OK before dropping off the tab. When we sat a little longer after dinner just to chat a bit, she didn’t even make us feel hurried to clear the table, even though there was a wait.

Perhaps the most popular item, for reasons that are perfectly clear considering the name of this eatery, is the prime rib. It’s a favorite, slowly cooked and mildly seasoned and usually sells out, so if you want it, you might want to consider arriving early. It comes in the Bull Shed Cut, with bone, ($38), and the regular cut, no bone, ($32).

Seating starts at 5 p.m. and there’s generally a lineup because folks like the tables with the oceanside view.

Other items that are sure to please are the filet mignon ($36), garlic tenderloin ($36), baby back ribs, ($27) and a full rack of lamb ($49). The lobster tail dinner ($39), steak and lobster ($49), and chicken and shrimp ($29) are worth it.

Appetizers include waipouli scallops ($17), potato skins ($8) and artichoke dip ($9).

And keiki are welcome, with a menu of keiki entrees, like teriyaki chicken ($9) that includes a trip to the salad bar.

We would be remiss if we didn’t mention, again, the view. The Bull Shed sits almost on top of the ocean. There really isn’t a bad view in the house. From our table, with the window open, you could hear and feel the spray of crashing waves.

Even if you miss out on one of the premier spots, don’t fret. The elevated dining tables and seats offer an equally wonderful view. On nights you add in a full moon, it’s magic.

You might not notice, however. That’s how good the food and service are at the Bull Shed.

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