Before I tell you about our meal at Duke’s, I want to tell you a little about the man whose name is on the door. Because Duke Kahanamoku was much more than a famous surfer, and his story is part of what makes a visit to Hawaii so special.
Born in Honolulu in 1890, Duke grew up in Waikiki with the Pacific Ocean practically in his backyard. Swimming, surfing, and paddling canoes were part of life for him long before the rest of the world knew his name. And what a name he made for himself!
Duke was an extraordinary swimmer who won Olympic gold in 1912 and went on to collect five Olympic medals across three Olympic Games. But while his swimming made him famous, it was his love of surfing that would leave a lasting mark on the world. At a time when surfing was still largely unknown outside Hawaii, Duke traveled to the mainland United States, Australia, and New Zealand, demonstrating the sport and introducing people to the joy of riding a wave.
He became known as the Father of Modern Surfing, and it's easy to understand why. Duke didn't simply ride waves. He helped share a Hawaiian tradition with the world. In 1929, he reportedly rode a wave at Waikiki for more than a mile. That's quite a ride by anybody's standards!
His accomplishments didn't end in the water. Duke once used his surfboard to help rescue eight men from a capsized boat off the California coast, later served for many years as Honolulu's sheriff, and became known around the world as Hawaii's Ambassador of Aloha.
Duke passed away in 1968, but his legacy lives on in the waves of Waikiki and in the spirit of aloha he shared wherever he went.
So when you see the name Duke's on a restaurant, you're seeing more than a name. You're seeing a tribute to a Hawaiian legend who helped bring the world a little closer to the islands he loved. And what better place to celebrate that legacy than over a meal in Hawaii?
Now, let's talk about Duke's and what we found on our visit!
Now, here's a little tip if you're planning a visit to Duke's. Reservations are a MUST for the dining room. We decided to roll the dice and see what would happen when we were ready for dinner. After all, we were in Hawaii, the beach was right there, and we weren't in any particular hurry.
We were told the wait for the dining room would be about two hours. Two hours? Well, hold on just a minute!
It turns out there's another option. The bar area sits right on the beach, and those tables are first come, first served. With folks coming and going, tables are constantly turning over.
We walked through the waiting area toward the bar, and wouldn't you know it? Just as we passed through, a helpful employee spotted an opportunity. A couple at a table was waiting for their check, and he directed me to stand nearby and claim the table as soon as they got up. He promised he'd be right back to clear it.
Well, I did exactly as I was told! I stood there waiting for my chance, and within just a few minutes, the guests were on their way, the table was ours, and we were settling in with menus in hand.
So much for that two-hour wait!
Sometimes a little flexibility, a little luck, and a helpful employee can make all the difference. And honestly, sitting in the bar area right on the beach sounded pretty wonderful to us anyway. Now, let's see what was on that menu!
Look at that sunset!
We started with a cocktail! A Blueberry Lavender Yuzu Lemonade for me and a Buffalo Trace Bourbon for Sweet Harold.
Harold chose the Coconut Shrimp & Fries, served with lilikoi chili water, macadamia nut bok choy slaw, and cucumber namasu, a Japanese-style cucumber salad that's popular in Hawaii. Thinly sliced cucumbers are marinated in a light mixture of rice vinegar and sugar, giving them a refreshing sweet-and-sour flavor. Sometimes you'll find carrots or other vegetables mixed in, too.
It's a lovely contrast to the crispy, rich coconut shrimp. That cool, tangy crunch helps balance the sweetness of the coconut coating and the kick of the lilikoi chili water. It's a good example of how Hawaiian food brings together influences from several different cultures.
The shrimp had a deep golden-brown coating, and that little bowl of orange lilikoi chili water was served alongside for dipping. It's a combination of tropical flavors you don't run across every day back home!
My choice was the Rib & Chicken Plate, a combination that lets you enjoy two favorites on one plate. The menu described it as a portion of pork ribs with mango BBQ sauce and all-natural huli huli chicken. It also came with macaroni salad, steamed rice, and pickled cucumbers.
Let's talk about those ribs first. They were very tender, and the mango BBQ sauce was something a little different from the barbecue flavors I'm accustomed to back home. The mango brought a tropical twist to a familiar favorite, making for an interesting change for my taste buds. I liked it!
The huli huli chicken was delicious, too, although mine was just a tad overcooked. It didn't spoil the meal, but the chicken could have used a little less time on the grill.
If you're unfamiliar with huli huli chicken, it's a Hawaiian favorite traditionally marinated in a sweet and savory sauce and grilled until beautifully browned. The name huli means "turn" in Hawaiian, referring to turning the chicken as it cooks. The marinade often includes ingredients such as soy sauce, ginger, garlic, and a sweetener, giving the chicken its distinctive flavor.
The macaroni salad and steamed rice rounded out the plate, while the pickled cucumbers added a refreshing, tangy contrast to the rich barbecue flavors.
All in all, I enjoyed trying these island-inspired flavors alongside some familiar comfort food. The tender ribs were definitely a highlight, and that mango BBQ sauce gave me a new take on an old barbecue favorite.
Now we come to Hula Pie, one of the signature desserts at Duke's. And let me tell you, this is not some little afterthought on a dessert plate!
Hula Pie starts with a chocolate cookie crust filled with macadamia nut ice cream. Then comes a generous topping of chocolate fudge, whipped cream, and chopped macadamia nuts. It's served in a tall, impressive wedge that makes quite an entrance when it arrives at the table.
The combination of creamy ice cream, rich chocolate, crunchy macadamia nuts, and that chocolate cookie crust brings together some of Hawaii's favorite flavors. It's rich, it's indulgent, and it's certainly not shy about making a statement.
Even the plate gets in on the fun, decorated with Duke's name and a hula girl silhouette. It's a fitting presentation for a dessert with such a strong connection to Hawaii.
Hula Pie has become a tradition at Duke's, and after seeing a slice up close, it's easy to understand why it has earned such a following. This is one dessert that deserves a little attention all its own!
And this, my friends, is how the Hula Pie ended its evening! All that macadamia nut ice cream, chocolate fudge, whipped cream, and cookie crust didn't stand a chance. I believe that pretty well speaks for itself!
Some desserts are worth saving room for, and Hula Pie is certainly one of them. If you're dining at Duke's, I'd say it's a fitting way to finish your meal in Waikiki.
As our evening at Duke's came to an end, we took one last look around before heading out into the Waikiki night. Good food, a little Hawaiian history, a beautiful setting, and, of course, Hula Pie. Not a bad way to spend an evening in paradise! 🌺
