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We arrived a little early and our order was ready. We ordered online and were given a pickup time 30 minutes after the order was placed. Those uncomfortable with entering the business or those who are unable to do so can arrange for curbside pickup. Masks are required and contact is limited. You can call in, order online, or-in the case of cooler, freezer, and pantry items only-come in anytime to pick them up. Similarly, there are a few ways orders can be placed. There are pre-made frozen foodstuffs and cooler cuisine that can be picked up to enjoy later. You can order fresh-prepared meals to-go (both individual dishes and family meals). There are a few ways you can enjoy Ono Kine Grindz. We’ve stopped in every few months to stock up on jars of Spicy Chili Crisp throughout 20, but we haven’t ordered an actual meal from Ono Kine Grindz since “the before times.” That changed this week when we got some takeout in ‘Tosa. When the pandemic came to the Greater Milwaukee area last March, the decade-old island eatery closed for in-person dining and-despite loose COVID restrictions in Wauwatosa compared to those that have been in place in Milwaukee proper-has relied on takeout and delivery business to stay afloat for 15 months and counting. Inside, however, the incredible food and the incomparable island atmosphere help distinguish the establishment from all other eateries in the vicinity. Other than the colorful neon signs that spell out the restaurant’s name and instruct passersby to “Eat Poke,” Ono Kine Grindz doesn’t immediately stick out from the abundance of other businesses on perpetually bustling North Avenue in Wauwatosa.
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North Ave., 41) is the region’s-if not the state’s-premier purveyor of Hawaiian cuisine. Opened in late 2010 by Wisconsin native Guy Roeseler (who spent years living in Hawaii) and Honolulu transplant David Lau, Ono Kine Grindz (7215 W.
#ONO KINE GRINDS RECIPES SERIES#
Wanting to highlight local establishments who are keeping food quality high while also keeping its customers and employees as safe as possible during the ongoing COVID-19 crisis, we’re going to focus on restaurants that have completely shifted to carryout and/or delivery service in a series we’re calling “Carryout Chronicles.” It’s an unprecedented and incredibly difficult time for restaurants right now.