Dom DeLuca Italian Restaurant
Located in the KTA Supermarket Waimea Center, formerly Luna, with chef Moses “Moki” Taveres, is Dom DeLuca Italian Restaurant.
The restaurant’s goal is to make its own pasta, pizza dough, sauce, dressing and dessert in-house using fresh, local fish, Big Island beef, greens, vegetables, fruits and ice cream.
The name Dom DeLuca is the name of owner Harry Wishard’s grandfather and fits in nicely with the ambience of the restaurant. Harry and his wife, Maria Jamarillo, have always wanted to own a restaurant and the opportunity opened up. It helps that Harry Wishard Gallery is next door.
Future plans are to have a door to the gallery so dinner can be served there.
We had a delightful late lunch, which is served from 11 a.m.-4 p.m. Lunch includes a variety of interesting sandwiches, pizzas, appetizers and small plates, salads, pasta, entrees and desserts.
We ordered the BLT, the classic combination of bacon, lettuce and tomato, this one with garlic aioli, served on a ciabatta bun with a cup of the soup of the day, which was potato leek.
The Caesar salad, another classic, was a familiar mix of baby romaine lettuce, the restaurant’s best dressing and Pecorino Romano cheese. I thoroughly enjoyed the salad as the lettuce was tender, I would guess, hydroponic baby romaine,
Other interesting items on the menu include:
• The chicken Caesar sandwich with grilled rosemary chicken, romaine lettuce, tomato and Caesar dressing on a ciabatta bun.
• Fish of the day with lettuce, onion, tomato and house-made tartar sauce on a ciabatta bun.
• A grilled beef patty with lettuce, onion, tomato and garlic aioli served on a brioche bun with choice of cheddar or Swiss cheese.
• The Classico sandwich of salami, pepperoni, mozzarella, greens, tomato, black olives, onion and garlic aioli served on a ciabatta bun.
• The Caprese sandwich with pesto, fresh mozzarella, lettuce, onion and tomato served on a ciabatta bun.
Pasta and entree items include:
• Fresco Verde-Spaghetti with garlic, basil-infused olive oil and fresh Waimea tomatoes.
• Marinara spaghetti with Dom DeLuca’s vibrant house-made sauce made with tomatoes and basil and spices.
• Bolognese pasta with a meat sauce.
• Alfredo with mozzarella, Parmesan, garlic and cream.
• Puttanesca with fettuccine, tomato sauce, anchovies, capers, garlic and olives.
• Pesto cream with sauteed mushroom and kale, rigatoni pasta and creamy macadamia nut pesto.
• Carbonara with apple-smoked bacon, garlic, wine, egg and Pecorino Romano over spaghetti.
Other entrees include:
• Vegetable risotto with gluten free risotto and fresh vegetables.
• Chicken marsala with chicken in marsala wine and butter sauce over fettuccine.
• Shrimp scampi with sauteed shrimp in traditional garlic, butter and white wine sauce over spaghetti.
• Debbie’s Marifredo with rigatoni, sausage, mushrooms, marinara and Alfredo sauce and goat cheese.
Interesting pizzas include:
• The Greco with tomato sauce, feta, onion, Kalamata olives, tomato and mozzarella.
• The Isola Grande with braised pork belly, onion, fresh pineapple and mozzarella.
• The Lunico with sausage, mushrooms, zucchini, seasonal greens, mozzarella and serrano aioli.
• The Ana with kale under mozzarella, sliced meatballs, melted Gorgonzola and fresh diced tomatoes.
• The Caprino E Fico with goat cheese, onions, black figs, mozzarella and arugula.
Making you hungry yet for some good Italian food?
Dom De Luca Restaurant is open from noon-8:30 p.m. daily. Call 887-1313 for reservations.
HCC’s Food Service Department
The Bamboo Hale is open for takeout only. Lunches are $15 for entree, appetizer, salad or soup, dessert and fresh bread with compound butter.
Call 934-2591 to place your order. Pick up is from 11 a.m.-1 p.m. Tuesday through Thursday.
• Today through Thursday: European standard menu and foods of Spain.
• April 6-8: closed.
• April 13-15: France special.
• April 20-22: European and Italy special.
• April 23-24: closed.
• April 27-29: European and Germany.
Please support the culinary students and place your orders for lunch.
Email Audrey Wilson at audreywilson808@gmail.com.