The Herringbone Waikiki opened its doors on the third floor of the Grand Lanai in the International Market Place. The restaurant managed by chef de cuisine Chad Horton serves Californian cuisine with a local touch, inspired by the Pacific that is only 350 meters away.
The concept “from the sea to the table” by chef Alum Brian Malarkey anchors line fish, fresh sea food and produce. The Ocio Design Group was commissioned with the interior and integrated nautical elements and Hawaii’s idyllic climate with a 2,000 square meter outdoor space in an optimal manner.
In the main dining room, a wall of plants and herbs brings in nature and underlines the lively character of the Herringbone.
Architecture
WCIT Architecture, www.wcitarch.com
Interior Design
Ocio Design Group, www.ociodesigngroup.com, ThomasSchoos, www.schoos.com
Design
custom made
