First Look

Aloha Hawaiian BBQ Says Hello to Dallas

Happy Aloha Tuesday, Dallas. There's a new Hawaiian barbecue place on Lemmon Avenue, and it looks pretty interesting. Aloha Hawaiian BBQ opened just last week with bamboo window treatments, a mural of the Hawaiian mountains painted on the wall, and Hawaiian radio playing over the sound system.

I'd tell you more about the music, but every song I listened to completely stumped Shazam. I did recognize a Styx cover though, and I have to say you haven't lived until you've heard Come Sail Away complete with ukelele, all while munching on Spam musubi.

Yes, the Spam musubi is Spam. The kitchen wraps a slice of the freshly griddled "spiced ham" and a block of rice with a sheet of seaweed before serving the snacks two to an order. They've also have roast and shredded kalua pork, and chicken katsu, a breaded and fried chicken cutlet that I saw a number of customers eating when I visited.

If you're familiar with Korean barbecue, you'll recognize the beef and pork ribs for sure, while the grilled chicken thighs taste a lot like teriyaki. Most of these entrees are served on a bed of soft, boiled cabbage with rice and a scoop of runny macaroni salad.

I talked to a manager at the restaurant who told me this location of Aloha Hawaiian BBQ is loosely affiliated with a spot by the same name in El Paso. There are listings for the business in other states with a similar name and logo but the menus vary widely. The place is a chain, but a very loosely coupled one.

5610 Lemmon Avenue. Suite A-1, 214-521-8868

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Scott Reitz
Contact: Scott Reitz

Latest Stories