Waikīkī is not a barbecue town in the traditional sense — there's no pit culture here the way there is in Texas or the Carolinas, no smoke rings as a point of civic pride. What Waikīkī has instead is a grilling tradition shaped by the same multicultural food culture that defines everything about eating in Hawaiʻi: Japanese teppan, Korean kalbi, Hawaiian imu, and the straightforward American backyard grill all folded together into something that belongs entirely to the islands.
At ShoreFyre, the kitchen's signature grilled and slow-cooked dishes reflect exactly that. Everything is made from scratch, every day, with proteins that are sourced for quality rather than cost. Here are the standout dishes — what they are, how they're made, and why they're worth ordering.
Myla's 50/50 Patty Melt
The single most distinctive burger preparation on the ShoreFyre menu, and one of the more original versions of the patty melt you'll find anywhere in Waikīkī. The patty is a 9oz handmade blend of 50% applewood smoked bacon and 50% ground Angus chuck — the same 50/50 technique that defines the Signature Loco Moco — grilled and pressed between thick-cut Texas toast with creamy gouda, grilled onions, mushrooms, and ShoreFyre's house signature sauce.
The 50/50 blend is the move that makes this burger what it is. Applewood smoked bacon ground into the patty rather than laid on top gives every bite a smokiness and fat content that a pure beef patty doesn't have, and the gouda's creaminess works with the caramelized onions and mushrooms in a way that a sharper cheese wouldn't. The Texas toast holds all of it together with a crisp exterior and a buttery give that a standard bun can't replicate. It's a lot of sandwich — intentionally so.
ShoreFyre Fresh Catch
The anchor of the ShoreFyre seafood menu, and a good measure of what the kitchen prioritizes. A 6oz Pacific line-caught ahi tuna, delivered daily, grilled to order and finished with ShoreFyre's house Asian fusion sauce — a balanced blend of tangy, sweet, and umami that amplifies the natural flavor of the fish without masking it.
Line-caught ahi from Pacific waters is meaningfully different from farmed or commodity tuna: the fish is leaner, cleaner in flavor, and holds up to the grill in a way that lesser fish doesn't. The daily delivery commitment matters — fresh ahi has a quality that two-day-old ahi simply doesn't match, and in Waikīkī there's no excuse for not sourcing it fresh. The Asian fusion sauce is the other variable: ShoreFyre's version is house-made, balanced specifically for ahi, and one of the better finishing sauces on the menu.
This is the dish for anyone who wants to eat what Hawaiʻi does better than anywhere else — fresh Pacific fish, simply prepared, with a sauce that knows when to step aside.
Kalua Pork Tacos
Kalua pork — slow-cooked, smoked pork that traces its roots to the traditional Hawaiian imu, the underground oven where whole pigs were cooked in volcanic heat — served in three crispy or grilled corn tortillas with homemade slaw. ShoreFyre's kalua pork is made in-house, which is the detail that matters most: slow-cooking and smoking your own pork takes time and produces a depth of flavor that reheated pre-made pork doesn't deliver.
The homemade slaw is the ingredient that makes the taco rather than just filling the tortilla. Made fresh with a house dressing, it adds crunch, a touch of tartness, and a cooling contrast to the richness of the pork. Three tacos per order, each one a full bite — these are generous tacos, not the kind where you need two orders to call it lunch. Good for the table to share as a starter, or as a complete meal on their own.
Kalbi and Eggs
One of those dishes that couldn't exist quite the same way outside of Hawaiʻi. Six ounces of marinated boneless short ribs — kalbi, the Korean-Hawaiian preparation that has become as embedded in island food culture as loco moco — grilled to a charred, caramelized exterior over a tender, juicy interior, served with rice and two eggs cooked to your preference.
The marinade is the defining element: garlic, sesame, soy, and the sweet caramelization that comes from grilling marinated meat over high heat. The combination of that marinade with the richness of the egg yolk and the neutral base of the rice is a morning meal that's filling and genuinely satisfying in a way that a standard eggs-and-bacon plate isn't. This is also the dish that most clearly signals that you're eating local Hawaiian food rather than a tourist approximation of it — kalbi for breakfast is as Hawaiʻi as it gets.
Available at breakfast and as a dinner plate. Serves as a full meal at any hour.
Steak N Eggs — $33
The unapologetic version of a grilled dish: a 10oz Certified Angus Beef ribeye, grilled to order, served with two eggs any style and your choice of breakfast potato or rice. The ribeye is the cut choice that makes this distinct from a standard steak and eggs — the fat distribution in a ribeye gives it a richness and flavor that a leaner cut doesn't produce, and Certified Angus Beef is a meaningful quality standard rather than just a label.
This is breakfast for someone who's not interested in compromising on the morning meal. The portion is substantial, the protein quality is real, and the combination of a properly grilled ribeye with eggs any style and the option to sub fried rice is exactly what you want after a long night or before a long day. Add avocado for $3.
The Full Grill Menu
Beyond these signature dishes, the ShoreFyre grill runs throughout the lunch and dinner menu: the Fyre Burger (the classic version of the 50/50 patty, served on a standard bun), Kalbi Short Ribs as a dinner plate, Kahuku Garlic Shrimp — sweet local Kahuku shrimp in garlic butter over rice — and the full range of steak options. The kitchen also runs a dedicated late-night menu at Koa Ave for post-10PM dining.
Happy hour runs daily 3–6PM at both locations, with discounted bites and drinks that pair well with the full bar. Live music runs nightly 5–8PM at the IMP lanai.
