Enjoy ono local food and fresh fish at Nico’s Pier 38

A beautiful view, delicious food and live entertainment!

Sponsored by Nico’s Pier 38, Nico’s Upstairs, and Nico’s Kailua

It’s dinner time at Nico’s Pier 38, and HI Now host Kanoe Gibson is in the kitchen with Chef de Cuisine Chris Calaro making some furikake ahi and steamed clams.

At Nico’s Pier 38, you can always count on fresh fish straight from the auction block. This particular furikake ahi dish is available on both the restaurant’s lunch and dinner menu. However, you can only get the steamed clams at dinner time. To make that dish, Chef Calaro throws in tomato, onion, garlic, lemon juice, salt and pepper, and finishes it off with some beer. The finishing touch? Garlic bread to soak up all that saucy goodness!

The best part about Nico’s? There’s a spot for everyone! You can check out the fish market to grab a meal to go, kickback at Nico’s Downstairs, or enjoy a more elevated experience at Nico’s Upstairs. However, each dining experience comes with a beautiful view and of course, ono local food.

About Nico’s Pier 38:
Nico’s Pier 38 is Honolulu’s premier fish restaurant. Launched in 2004, it features fresh fish line-caught by Hawaii’s local fleet, hand-picked daily by Nico and its expert fish buyers. The food served at the restaurant is locally grown and sourced whenever possible. Nico’s offers breakfast, lunch, dinner and live entertainment. It also features a full bar and outdoor lanai.

Started by two local fishermen and French born Chef Nico Chaize, the restaurant was designed to showcase Hawaii’s fishing industry. Nico’s Pier 38 began as a pioneering, tiny plate lunch place serving auction fresh fish at a great price and local island favorites with Nico’s international flair. It has grown to more than four times its original size. The restaurant now buys more fish than any other restaurant, which allows them to continue to offer fresh fish at reasonable prices.

For more information: nicospier38.com, nicoskailua.com