Noreetuh

Isn't it crazy to think that in a city filled with so many different cuisines like big bowls of Pho from Vietnam, spicy Mapo Tofu from China and even those huge Beef Ribs of Texas, that only two or three places exist focusing on Hawaiian food; and year old Noreetuh happens to be one of them.

Located in a tiny space just off St. Mark's Noreetah is a sparsely decorated, casual spot helmed by Chef Chung Chow (former sous chef at Per Se).  The menu is broken into three sections beginning with "snacks" like salty, earthy Taro Chips dusted with shaved black truffle, perfect for munching on with a crisp cold Hawaiian beer or possibly a bit more daring the Mochiko Chicken Wings.

The first bite of these wings can be a little harsh, almost like biting straight into the rind of a citrus fruit.  That would be the Calamansi; a Filipino hybrid of the mandarin orange and kumquat that has a strong sour, bitter flavor. It can be a bit shocking but I implore you to keep eating. Your taste-buds will recover on the second bite and sweet, juicy flavors of orange and spicy chili come to the forefront melding together into a gorgeous tropical sauce that is deliciously addictive.

Starters include six different raw fish dishes and one vegetarian. The Poke craze that is rolling around the city is alive and well here with an incredible bowl of Big Eye Tuna dotted with sliced macadamia nuts, seaweed and pickled jalapenos.

Entrees like Spam Agnolotti with snow peas,  Kaluha Pork Cavatelli and Mochi Crusted Bass all seem intriguing.  However I suggest checking out the Pork Porterhouse; an enormous piece of tender, juicy meat dressed with caramelized pineapple, chanterelle mushroom and spring onion- a true taste of the islands.

Noreetuh

128 1st Avenue at St. Mark's Place

New York, NY 10009