Bar Podmore
After a long build out and delays due to COVID, Bar Podmore finally opened to the public last week. This new project by Chef Rush and Katherine of Senia has been on my radar since it was announced. While they are not yet offering their brunch service, my wife and I went to check things out last night for some late evening snacks and drinks.
The interior of Bar Podmore is unlike any other venue here in Hawaii. The attention to detail across every inch of the space is superb and I spent some time just looking around from our table to take it all in. While elegant and deftly manicured, the seating is certainly comfortable and inviting for a night of good food and drink.
One thing to note before I get to the food… to dine at Podmore you need to show proof of full COVID vaccination or a negative COVID test in the past 48 hours. While this policy is likely to ruffle some feathers, I for one am very supportive and happy to see that Podmore took this step. Doing so protects both the staff and clientele by ensuring as safe an environment as possible.
With that said, let’s move on to the food and drink! Here is what we had during our visit on August 27, 2021:
The Chung Chow ($30) - Pimm’s No. 1, cucumber, mint, strawberry, orange, lemon
Visually stunning and delicious. Podmore brings back the Chung Chow which originally debuted on Senia’s cocktail menu when they first opened back in 2016. We were lucky to try the drink then before it was taken off the menu due to its huge demand on both prep time and freezer space. But, in a kitchen built with specialty cocktails in mind, Chef Rush has revived the Chung Chow. While not described as “2.0”, we found this newly revived version to be even better than what we remember from Senia.
The Freddie 2.0 ($30) - Wild turkey bourbon, chestnut, orange bitters
The original Freddie appears on Senia’s cocktail menu and has been a popular drink there over the years. This 2.0 version takes the original and not only ramps up the visuals, but even adds in a second stage of enjoyment. After enjoying the bourbon with just a hint of fruit and bitters, eventually the drink melts the exterior of the frozen ice ball. A spoon is brought to the table and the server reveals that not only is the ice ball sitting atop a ring of blood orange gelée, but there is a sorbet hidden in the center of the ball itself.
Devils on Horseback ($6) - Prune, blue cheese, bacon
Crunchy, sweet, and savory all in one bite. I’ve had a few version of this dish and Podmore’s iteration tops them all handily.
Steamed Ricotta Dumplings ($10) - Pistachio, honey, lavender
I really enjoyed this dish. The texture was delightfully delicate. The slight tang of ricotta is well balanced by the honey and lavender. Beautiful and delicious.
Hamachi Roll ($14) - Celery, smoked trout roe, finger lime
As buttery as any lobster roll I’ve had, this take on the decadent sandwich brings along a punch of smokey flavor and bright citrus. We considered ordering a second one and, if we hadn’t ordered nearly the whole menu, we probably would have.
Scotch Quail Eggs ($18) - Duck, sour cherry, smoked onion
The flavor combination here is well balanced. The horseradish dipping sauce adds much needed bite to balance out the oily fried eggs. While I enjoyed the way the dish tasted, I did find the coating on the eggs to be thick and a bit too dry.
Salmon Duo ($28) - Lemon, dill, horseradish
A straightforward salmon dish with familiar accents of lemon and dill. The pickled crudités offered a nice vinegar balance to the fatty salmon.
Clover Club ($16) - Fords gin, raspberry, lemon, egg white
Slacks on the Beach ($18) - Rittenhouse rye, cocchi torino, cacao, coffee, macadamia, clarified with Cinnamon Toast Crunch milk
Visually the most “boring” drink we tried but the process of making it is quite intriguing. The clarifying technique with milk removes a lot of the harsh tannins from the rye. Our server’s description as “like the most approachable Manhattan” was quite accurate.
Foie Gras parfait ($28) - Pach compote, raspberry gelee, yorkshire puddings
The Yorkshire puddings were wonderful: light and crispy, almost like mini popovers. They were a great vehicle for the rich foie gras. The fruit combination of raspberry and peach lends just the right level of tart and sweet to mellow out the heavy foie gras.
Sticky Toffee Pudding ($12) - Laie vanilla ice cream, caramel sauce
Bar Podmore is definitely going to be in the upper tier of price points when it comes to a “bar”. But, for that price point you will get a chance to experience some inventive drinks in a beautiful space unlike others in Hawaii. While I haven’t been to many other speciality cocktail bars recently, I’d also venture to say that the food here is going to stand in a category of its own. Service was nearly flawless, a big accomplishment considering this was just the start of Bar Podmore’s second weekend.
I am looking forward to returning to Bar Podmore for their brunch service when it starts up in the future!
Bar Podmore
202 Merchant Street
Honolulu, HI 96813
Ph: 808-521-7367
www.barpodmore.com
