NADINE KAM / NKAM@STARADVERTISER.COM
Top of Waikiki chef Lance Kosaka’s slow-roasted porchetta ($28) was inspired by lechon kawali. It features a tomato and onion relish, served over mung bean risotto.
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Coinciding with the Space Age — beginning in 1957 with the Soviet Union’s launch of Sputnik I — a fascination with technology and the open skies led to the development of flying saucer-shaped revolving restaurants.
The first revolving restaurant opened in 1961 atop Egypt’s Cairo Tower, the same year that Seattle architect John Graham was tapped to design a revolving restaurant, La Ronde, near the newly opened Ala Moana Center.
In 1966 came The Top of Waikiki, now marking its 50th anniversary with a recent refresh and a new menu that combines old and new, while still giving diners a 360-degree view from the sky.
Executive chef Lance Kosaka does a great job paying homage to the restaurant’s roots while offering up dishes for a 21st-century audience. It’s not easy serving two very different types of customers: newcomers who expect to see dishes on trend, and old-
timers who return for classic steak and Bearnaise sauce. Stop by for dinner and enjoy the orbit.
The Top of Waikiki is on the 21st floor at 2270 Kalakaua Ave. Open 5 to 9:30 p.m. daily. Call 923-3877.
