Three’s Bar & Grill actually launched right out of the gate in 2009 as a triple threat, enticing diners with Hawaiian, Southwestern and Pacific Rim cuisine in its prime spot at Kihei Kalama Village.
The three owner-chefs, Travis Morrin, Cody Christopher and Jaron Blosser, were always about creating great food with locally sourced ingredients that fit their casual, surfing lifestyles.
Now, the triad is running with new lunch and dinner menus, a new sushi bar and an upgraded breakfast – with live music during most services.
“This is our dream menu, the menu that we have always wanted our guests to experience,” says Morrin, whose dad, well-known restaurant veteran Glenn Morrin, is in charge of the beverage list.
“We’ve always featured fresh local fish and Big Island beef, but now we are also integrating many other locally sourced ingredients into our dishes.”
The team also brought in “some young guys” to work the sushi bar and “added a ton of local fish” in a soft opening of it about a month ago.
“We took our sushi to the next level by diversifying our offerings and adding more signature rolls,” Morrin adds. “This turned out to be the catalyst for revamping the lunch and dinner menus.”
For instance, Morrin recently traveled to Japan, where he savored ramen nightly. Three’s version is traditional, a nod to his trip. He simmers pork, soy and dashi for a minimum of 12 hours to make a rich broth, then he adds fresh Iwamoto ramen noodles made in Paia, and adds six-minute egg, kim chee, shiitake mushrooms, smoked pork shoulder, kale, nori and green onions.
This bowl of aromatic noodle soup aims to please. So slurping is allowed. Noodle lovers will also want to dive into Three’s garlic wok-fried dry mein.
“My dream was to have sushi and ramen, and now it’s a reality,” says Morrin. “We use all sashimi-grade ahi from the Big Island. Our new rolls include the Double Rainbow, the Sunset Roll, and we have local ahi poke.”
Sashimi-grade ahi may also be featured as a topping on the Upcountry kale salad with local greens, baby heirloom tomatoes, gorgonzola cheese, shaved local beets and more with ginger-miso dressing. Many items come in various sizes. The raw bar opens at 11:30 a.m. daily with freshly shucked oysters, sushi and more.
Prime rib is now sizzling for dinner seven nights a week, featuring grass-fed, Big Island beef in garlic-mustard rub. Sink your teeth into a 12-ounce cut with au jus made from Maui Brewing Co.’s Lahaina Town Brown Ale.
“We also feature prime rib on our French dips at lunch and our prime rib eggs Benedicts for breakfast,” Morrin says. “We’re proud to be serving it.”
Speaking of breakfast Benedicts, there are seven offerings, including Florentine, crab cake and blackened seared ahi. The huevos rancheros comes from a century-old, secret Mexico City recipe. For further details, call 879-3133 or visit www.threesbarandgrill.com.