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On the Menu at Cow Pig Bun in Kīhei

Kiaora Bohlool · September 2, 2017, 1:23 PM HST (Updated September 2, 2017, 1:23 PM) · 0 Comments
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Cow Pig Bun, called a “hidden jewel” in the tech park in Kīhei, touts top-notch food, award-winning burgers, and correctly-crafted cocktails with creative twists.

Fresh ingredients are part of both the food and drink menus, which are even getting some new additions. For instance, bar manager April Leslie recently named the NOLA, a drink that’s stirred for 10 seconds and poured over a giant ice cube.

“A rinse of Absinthe on the glass, then we do equal parts Dolin Blanq, Cocchi di Torino and Templeton Rye,” she explains.

See April crafting cocktails in action in our video above. Cow Pig Bun offers many opportunities to try such creations during happy hour, with 20% off the entire menu between 3 and 6 p.m., then again between 10 p.m. and midnight. Food is available until then as well!

“It kind of caters to everyone getting out of the restaurant industry, finishing their shift up and needing some really good quality food and cocktails,” says April, who adds that travelers are also drawn to their spot. “We get a lot of people straight off the airplane, because we’re one of the only places available with high-quality food open that late, until midnight.”

If you need space for a group, whether personal or business, Cow Pig Bun offers an outdoor patio area that seats more than 40 people.

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“We do buyouts out there with no additional charge,” says Leslie.  “We’ll reserve it for you with no fee.”

Call 808-875-8100 to learn more. Cow Pig Bun is located in Suite 100 at 535 Lipoa Parkway, across from Maui Brewing Co. in Kīhei.

The restaurant, known for its quality burgers and impressive assortment of bourbon, is owned by Lynn Stettler and her husband, longtime chef Roger Stettler, who also helps lead Taverna in Kapalua.  Cow Pig Bun is open Monday through Saturday, noon to midnight.

Kiaora Bohlool
Kiaora Bohlool has been a journalist since 1998. With chefs in her family, she has a lifelong appreciation for food...

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