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Shoyu chicken and Kalua pork with Ono Foods 

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

Ono Foods, Mobile business, 813/486-0466, facebook.com/onofoodscoloradosprings

Hawaii-themed Ono will be a year old as of Aug. 15, owned by Bridgett Killik-Stacy who lived on Oahu for more than five years, cooking at a bar that served traditional island food. She’s had nearly another decade of both back- and front-house restaurant experience, so her concept’s pretty polished.

I can’t pass up her drink special on a 93-degree day: a cored pineapple filled with fresh pineapple juice cut with sweet Coco Lopez coconut cream, for a delightful virgin piña colada. I special-order one each of her offered tacos, each wrapped in a thick, soft flour shell. The meatless avocado-pineapple of course plays off my drink, the pineapple’s redundant bromelain zing standing up to the fatty richness of big avocado cubes.

The Shoyu chicken stands out with a bright, housemade teriyaki sauce laced with garlic, ginger and green onion essence, plus crisp purple cabbage and a sweet mango salsa, plus added kick from sriracha aioli. And her Kalua pork rendition sticks to a straightforward salt and Liquid Smoke approach (given that she doesn’t have much time to cook her bone-in pork butt underground as the islanders do), but deviates with a custom tomatillo aioli she adds with some fresh pico for more acid offset.

All are very fresh, colorful and satisfying, exemplary of the cuisine. 

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