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Lava Lava Club Big Island?

Blues

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Any information on the reopening of Lava Lava Beach Club in Waikoloa on the Big Island? Their web site still says "See you in October", and has said that all year. Any possibility of them reopening in the next few weeks? We're traveling there in early Dec, and Lava Lava is one of our favorite places - right on the beach, and they usually have music.
 

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The pop-up which appears when you go to the website says "TBD" for Thanksgiving and has a schedule for Christmas, so I assume that means they are close to reopening. Did you try texting them? There is a number to text them for questions or info: 808-769-LAVA (5282)
 

Tamaradarann

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The pop-up which appears when you go to the website says "TBD" for Thanksgiving and has a schedule for Christmas, so I assume that means they are close to reopening. Did you try texting them? There is a number to text them for questions or info: 808-769-LAVA (5282)
We will be going in February I hope they are opening. We had 2 nice dinners and drinks there last time before Covid.
 

slip

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This just came up on my Facebook wall.

Screenshot_20221123-173931_Facebook.jpg
 
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mjm1

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Outstanding news as we will be at King’sland Dec 5. As I recall they don’t take reservations. Is that correct?

Best regards.

Mike
 

slip

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ScoopKona

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I didn't know you started a menu on the farm?
I'm opening a tasting room/lunch counter. Seeing as people are willing to spend $30 on tater tots, I clearly need to charge more than I thought. Double, in fact.
 

slip

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I'm opening a tasting room/lunch counter. Seeing as people are willing to spend $30 on tater tots, I clearly need to charge more than I thought. Double, in fact.
When do you open?
 

ScoopKona

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When do you open?
Everything is held up at the county planning office. I've been waiting on my next houses for a year now, with no end in sight. Once that's done, I can burn the current farmhouse to the ground and replace it with my tasting room/kitchen/agritourismo/dining patio/observatory.
 

slip

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Everything is held up at the county planning office. I've been waiting on my next houses for a year now, with no end in sight. Once that's done, I can burn the current farmhouse to the ground and replace it with my tasting room/kitchen/agritourismo/dining patio/observatory.
We'll be watching for it. shaka
 

lynne

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I guarantee this: No $30 tater tots.
I will preface by stating that we have not been there in the past year, but as food goes, it is not worth the price. The ambiance is wonderful and I am sure from the crowds that go there, they really enjoy their meals but unfortunately not so much for us. We would much rather have a top notch dinner at CanoeHouse.

Looking forward to your opening - we will definitly take the drive south to say hi and experience great food! We make our own breads and smoked salmon (hot smoked) which I will be happy to share. My rye bread and challah are the most requested items from our friends and neighbors.
 

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We will be at the Marriott Waikaloa next week so we will have to check out Lava Lava. But no $30 tater tots for us. (Yes, the menu looks a bit pricey.)
 

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Got an Instagram yesterday saying they would open at 4pm. We were there and seated by 430! Lots of people for word of mouth and Instagram Good fun and good food. Enjoyed a couple of tasty mai tais!

Sent from my SM-G960U using Tapatalk
 

TheHolleys87

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Everything is held up at the county planning office. I've been waiting on my next houses for a year now, with no end in sight. Once that's done, I can burn the current farmhouse to the ground and replace it with my tasting room/kitchen/agritourismo/dining patio/observatory.
DD and DSiL will be on the BI January 1-7. Will Monkey King Coffee be open for tours then? I’ll send them to your website to make an appointment, if so.
 

slip

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ScoopKona

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DD and DSiL will be on the BI January 1-7. Will Monkey King Coffee be open for tours then? I’ll send them to your website to make an appointment, if so.
Sadly, no. We'll still be on the mainland. Once this trip is done, we're loading a shipping container. Then we're going to be barnacles on the Big Island for a few years.
 

TheHolleys87

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Sadly, no. We'll still be on the mainland. Once this trip is done, we're loading a shipping container. Then we're going to be barnacles on the Big Island for a few years.
Thanks. Maybe by the time DH and I make it back, at some unknown time in the future, you’ll be open for visitors!
 

ScoopKona

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Thanks. Maybe by the time DH and I make it back, at some unknown time in the future, you’ll be open for visitors!
My guess is "late January once the container is packed." Then I can haul-[posterior] back to the farm. I have a couple friends there keeping an eye on the place. But nobody is keeping an eye on them.
 

pedro47

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My guess is "late January once the container is packed." Then I can haul-[posterior] back to the farm. I have a couple friends there keeping an eye on the place. But nobody is keeping an eye on them.
That is a very funny last sentence. LOL
 

Passepartout

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I guarantee this: No $30 tater tots.
I don't fault restaurants making a profit, else they won't be there tomorrow, but C'MON! At the steak house in Park City, the entree included salad or soup and a baked potato. Waitperson asks if I want the spud with 'the works'. Of course, says I. When the bill arrives, there is a charge of $4.50 for a cut-up slice of bacon and $1.50 for maybe a tablespoon of shredded cheddar. There was no extra butter. Glad I didn't ask for it. They were definitely in 'turn the tables quickly' mode. DW had two sips of her cocktail and I had one swig of my IPA when the starters arrived. We hadn't finished those when the entrees were put in front of us. Dessert came with the check.
 

ScoopKona

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I don't fault restaurants making a profit, else they won't be there tomorrow, but C'MON! At the steak house in Park City, the entree included salad or soup and a baked potato. Waitperson asks if I want the spud with 'the works'. Of course, says I. When the bill arrives, there is a charge of $4.50 for a cut-up slice of bacon and $1.50 for maybe a tablespoon of shredded cheddar. There was no extra butter. Glad I didn't ask for it. They were definitely in 'turn the tables quickly' mode. DW had two sips of her cocktail and I had one swig of my IPA when the starters arrived. We hadn't finished those when the entrees were put in front of us. Dessert came with the check.
If I took that menu to Las Vegas and shared it with my former coworkers, it would be like handing a Mel Brooks script to a bunch of comedians.

"$12? For three fried shrimp? On a $18 order of tater tots? BWAHAHAHAHAHAHAAHHHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHAHA!"

"$25 for an order of poke? $50 for a Costco NY Strip?" That entire menu is simultaneously depressing and laughable. That restaurant views their customers with contempt. And it shows.

At least in the fine dining world, you basically get what you pay for -- margins are razor thin the higher up the restaurant totem pole you go. Yes, it costs more -- because things are sourced more carefully and the employee-to-guest ratio goes way up. But the $85 steaks I used to make cost $30 each just in food cost. Frozen tater tots -- even in Hawaii -- may as well be free. The fryer oil costs more.

Such places make most of their profits on alcohol. And at least that's optional -- or just order some beer and opt-out of the wine-list screwage.
 
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