Buho Cocina y Cantina

4-Course Dinner Menu

Course One
Big Eye Tuna & Coconut Ceviche
Big eye tuna, habanero steeped coconut milk, grapefruit, avocado

Course Two
Taco Trio on homemade tortillas

  • Hokkaido scallop, uni, black tobiko, squid ink tortilla
  • Double braised beef shortrib, tequila drunken salsa, quail egg
  • Avocado katsu, poblano salsa, pico de gallo, sundried tomato tortilla

Course Three
Duck Mole
Seared duck breast, homemade mole, goat cheese stuffed chili relleno

Course Four
Granny smith apple tamale, homemade caramel, roselani premium vanilla ice cream


Recipient of the "Best Mexican Restaurant" by the  Hale Aina Awards 2016 & 2017

Inspiration meet tradition where Waikiki meets the Sky at this modern rooftop venue featuring fresh local ingredients prepared by Mexico native Chef Arturo Silva. Experience a culinary journey of traditional ingredients & cooking techniques as chef Silva prepares a inventive take on traditional Mexican cuisine. This special 5 course menu will give you a taste of Mexican cuisine at its finest.



  • Open daily, 11am–1am

Grondin:French-Latin Kitchen

Available for Lunch and Dinner

Market Salad*
Local mixed greens, cherry tomatoes, radish, red onion, citrus viaigrette


French Onion Soup
Croutons, gruyère

Adobo Pork Chop
Pork loin chip, annatto rice, frijoles negros


Chicken Mole
Mole negro, annatto rice, pickled red jalapeño, lime crema, cilatro


Pan Roasted Market Fish
Pan roasted corn ragu, annato rice, aji amarillo, queso fresco

Creme Brulee

$30++ per person

"Girl meets boy, and the result is charcuterie & ceviche, coq au vin & chuleta (here, a Latin-spiced pork chop) served up in a French bistro-styled dining room. Owners Jenny Grondin and David Segarra, who helped open the Fatty Crab and Fatty 'Cue restaurants in New York City, set up their own pet project in Honolulu's Chinatown reflecting their heritage (hers French, his Ecuadorian)." - Martha Cheng, The Wall Street Journal, March 2017

French bistro meets Latin Social Club at Grondin: French-Latin Kitchen. All ingredients are carefully sourced and local when possible. Favorites amongst the regulars and Press include: the house Charcuterie, Kauai Prawn Ceviche, Bone Marrow, Au Jus Burger, Chicken Mole, Cassoulet, Duck Breast, Steak Frites, homemade ice-cream, just to name a few. To pair with such a unique blend of cuisines, Grondin has put together a list of handpicked and reasonably priced wine, craft beers, and classically made cocktails using fresh ingredients.

Grondin is known for its casual bistro atmosphere, unique cuisine, and excellent service. Monthly events include live Jazz played by renowned musicians every last Sunday during brunch, and a funk & soul selection played by Feelrite, Hnl every second Sunday during brunch and late night First Fridays. Plug into social media for daily specials and holiday events, or reserve the garden to celebrate your next private gathering or holiday party.



  • Lunch, Wednesday–Friday, 11am–2pm
  • Brunch, Saturday–Sunday, 10am–2pm
  • Dinner, Monday–Sunday, 5pm–9pm (open for dinner every day, during Restaurant Week Hawaii only)
  • Happy Hour, Wednesday–Sunday, 5pm–6pm at the bar
  • Closed Monday & Tuesday

Make a Reservation

Powered By OpenTable