Page 40 – North Central News, January 2013
FOOD FOR THOUGHT
Hula’s co-owner Dana Mulé is pictured with the Dr. Funk, which is one of many cocktails with whimsical names. It comes in a Fu Manchu glass, which you can buy for $8. The Hula’s Mai Tai (in the tall glass) is the No. 1 seller, featuring the classic 1940’s Trader Vic’s recipe. The Tropical Itch comes with a back scratcher tto take home for free. The Volcano Bowl, in the back of the photo, serves 4 to 6 people (photo by Patty Talahongva).
Café Chat Hawaiian spin adds fun twist to Hula’s By Patty Talahongva It was by pure luck that a little bit of Hawaii came to Phoenix, in the form of Hula’s Modern Tiki restaurant at 4700 N. Central Ave. Dana Mulé was a businessman traveling 310 days a year. He had a favorite restaurant when he was in Santa Cruz, Calif. One night as he finished his dinner and a few drinks, he decided to approach the owners about going into business with them. “I went in cold,” he recalls, thinking, “I’ll give it a shot. What the hell!” Without having any restaurant experience, he convinced them to be partners and bring the Tiki-themed restaurant to the Central Avenue corridor. That wasn’t the only fluke—Mulé did it at a time when the economy was starting to tank in 2008. “We figured if we didn’t do it now the economy would never come back,” he says. So he renovated the A-frame building that used to house a flower shop at Central and Highland avenues, and opened in September of 2009. Today he employs 32 full- and parttime workers. “It just shows you, if you put your mind to it ... ,” he smiles. The aloha spirit thrives at Hula’s. “We’re definitely a community restau-
rant,” says Mulé, who donates to local charities on a regular basis. For example, the restaurant hosts Mahalo Mondays, during which one charity gets 10 percent of the gross proceeds from each Monday’s sales that month. For January, the Phoenix Rescue Mission will benefit and in February the Boys and Girls Club of Metro Phoenix will be the recipients. “It’s a core point of our business philosophy; we want to be a community institute here in the Valley,” Mulé points out. Three years later Hula’s has become a neighborhood, and Valley, destination. The menu was designed by one of Mulé’s partners in California who has 25 years of experience in Hawaii. Mulé eats there nearly every day, and among his favorites is the Island Style Poke, which is ahi tuna with a soy marinade. He also likes the Spicy Thai Chicken Bowl. The signature item is the Southwest Seas Fish Tacos. He says the Macadamia Encrusted Butterfish also is a popular item. All of the fish items are popular because you can pick your favorite fish and the way you want it prepared: blackened, fried, grilled, etc. Side dishes include everything from Mac & Cheese to Lobster Bisque. You can even get a burger there. Mulé and his staff put together their own brunch menu of seven items, all with an island flavor. Brunch is
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North Central News, January 2013 – Page 41 FOOD FOR THOUGHT
served until 2:30 p.m., and $2 mimosas also are available from 10:30 to 3 p.m. The restaurant seats 147. The patio is non-smoking but there is a bench near the entrance for smokers. On any given day Mulé says his guests include folks from all walks of life. “A couple in their 70s, a gay couple, hipster kids, a table of Native Americans over here and a table of Latinos—this is where everyone feels comfortable,” he says. Those wanting a late lunch can order off the lunch menu until 3:30 p.m. during the week. Tiki Time Happy Hour runs from 3:30 to 6 p.m. Monday, Tuesday, Thursday and Friday, and runs all day on Wednesdays. The regulars love the Mai Tai, mixed in large batches in a giant tub, and have proclaimed it best in the state. Another popular drink is the Itch, Hula’s version of the Long Island Ice Tea, which comes with a little back scratcher, just like in Hawaii. On Tuesdays you can get the 2 ‘N 2: two appetizers and two tropical drinks for $20, excluding the Ahi items. Mule utilizes social media and on Thursdays his followers on Facebook and Twitter will get the “word of the day” which gets them special discounts after 6 p.m. And if you order the Hula’s Flame, $1 of each sale goes to the men’s and women’s Cactus League Softball Teams. “We sponsor two Cactus League Softball Teams, and we thought that developing a new tropical cocktail would be a cool way to raise money for the team,” explains Mulé.
Be sure to save room for dessert. Guests tend to love and order the Key Lime Pie, but you should also try the Macadamia ice cream, which is imported from Hawaii. The average bill for two people runs around $50 for dinner and drinks. If you have a gluten allergy, ask your server for suggestions and they’ll be happy to accommodate. The same goes for anyone who is vegan or vegetarian. Just six months ago, Mulé opened Twirl Frozen Yogurt in the same shopping complex. “It’s kind of got a laid back, mid-century beach feel to it,” he says. There are sofas and chairs for people to sit and lounge while eating their yogurt, which is sold by the ounce. Free WiFi also is available. What motivated Mulé to rent the space was the concern that if he didn’t, a chain would come in and disrupt the locally owned vibe of the area. “I like to keep things local and independent,” he says. Business is a bit slow right now but Mulé expects business to pick up after the winter. He loves his location and has even moved into the neighborhood to be closer to work. It’s that belief in the neighborhood and patrons that keeps Mulé upbeat. “This is the most eclectic, diverse neighborhood, bar none,” he says. Hula’s Modern Tiki opens at 11 a.m. Mon through Friday and 10:30 a.m. on weekends. For the full menu and daily specials, visit www.hulasmoderntiki.com. For reservations of four or more, call 602-265-8454.
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Dining Briefs
Restaurant to open at Desert Botanical Garden
New restaurant hosts job fair The Yard, Fox Restaurant Concepts’ biggest project yet, will host a job fair Jan. 14-16 at the restaurant site, 5632 N. 7th St. The Yard is looking for experienced servers, bartenders, hosts, cooks and dishwashers. People who are passionate about food and drink and who know what it means to really take care of their guests are encouraged to apply. Job fair hours are 9 a.m. to 5 p.m. Monday, and 10 a.m. to 4 p.m. Tuesday and Wednesday. To download an application visit http://www.foxrc.com/ company/careers/.
Gertrude’s is on track to open this month at the Desert Botanical Garden, 1201 N. Galvin Parkway. Gertrude’s will offer garden members, patrons and the general public a fresh new food experience focusing on ingredients directly from the farm and pasture to the plate. Executive Chef Stephen Eldridge’s “Modern Arizona Cuisine” will emphasize fresh, local ingredients. In anticipation of the opening menu, Eldridge currently is cultivating arugula, red sail and butter crunch greens, root vegetables and herbs in Gertrude’s plot at the Garden’s Community Garden. Gertrude’s will serve breakfast,
lunch, and dinner. Breakfast prices will range from $5 to $12, lunch will be priced from $8 to $18 and dinner will run from $7 to $32. There also will be daily Happy Hour items and a Sunday brunch. The full bar menu will offer Arizona craft brews on tap and quality Old and New World wines, most by the glass or bottle. Gertrude’s also will feature Garden-inspired cocktails made with native Arizona ingredients and Garden-grown herbs. Gertrude’s menu will change often, based on the availability of local products and Eldridge’s inspiration. The restaurant will feature indoor and patio dining, a private chef ’s table and bar seating. For more information, visit www.dbg.org.
Spaghetti buffet, music at American Italian club The Arizona American Italian Club, 7509 N. 12th St., hosts a Spaghetti Buffet Night every Wednesday from Jan. 9 through Feb. 27. Enjoy authentic Italian music from Sorrento-native Pietro Rainone, musician and singer, who will perform from 6 to 8 p.m. each Wednesday. The buffet is $8 per person. Club membership is not required to dine, however, club membership required for one member of each group in order to purchase alcohol. Call 602-944-3090 for more details.
For local restaurant listings, visit our Dining Guide at www.northcentralnews.net BUSINESS DIRECTORY
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