|Photo: Daily Candy|
Hogo takes the Passenger’s low-key vibe and drops it in an unnamed (and perhaps undetermined) Caribbean location, shifting the focus from rye whiskey to rum in all its forms. Standout cocktails include the Singapore Sling, a classic made with Bombay Dry Gin, Fundador Brandy, Combier rouge, Benedictine, fresh lime, and soda; Blackheart’s punch, with Cruzan Blackstrap rum, cinnamon, and tonic water; and the Pinky Gonzalez, a variant of the Mai Tai featuring blanco and reposado tequila in place of the light and dark rum. For the premiere month, Hogo focused on Hawaiian bar food as interpreted by Chef Javier Duran who grew up in California. Items include SPAM Musubi served with a wasabi aioli, and two variations on Loco Moco. Having grown up in Hawaii, this is what draws me to Hogo.
|Singapore Sling and Jungle Bird|
For food, I ordered the SPAM Musubi and the Miso Saimin. The musubi was presented more like sushi with an odd wasabi aioli on the side. This is not customary to traditional SPAM Musubi from Hawaii, but was an interesting addition. The rice was overcooked and mushy and the $7 price tag was a bit high, but I enjoyed the dish overall. The saimin was more like ramen as it came with a soft egg, carrots, bok choy, and pork belly. The soup broth itself could have been hotter and more flavorful. Keith went for the Mixed Plate, which came with kalbi, Kalua pork, rice and mac salad. Although he would have liked another piece of kalbi, this dish was very good and close to the original from the islands. Despite the odd orange color of the mac salad, the taste was nearly identical and surprisingly passed the test. Starting February 1, the menu changes to Jewish soul food and Rose's Luxury is panning a preview pop up here in March.
|Hogo Drink Menu|
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With loud music, an approachable bar scene with strong drinks, and a monthly changing culinary experiment from Temporary Works, Hogo is cool addition to the area and a must visit for both locals and visitors alike.
Total Rating: 3.6
Food: 3.5, Price: 4, Service: 3, Ambience: 3.5, Accessibility: 4.5
What I ate:
with wasabi aoili
with soft egg, carrots, bok choy, and pork belly
kalbi, Kalua pork, rice, and mac salad