en Rama

Drowning our sorrows with gin and roses….jk….sort of 🙃.

It deeply saddens us to make the tough decision to halt our brunch service indefinitely. Or at least until our electrical gets updated at the beginning of next year. Brunch has put too big of a stress on our kitchen and our staff’s sanity. We are going to refocus our entire energy on providing the best dinner service possible.

We truly appreciate your support and understanding. Looking forward to taking care of you all very soon. ✨

xoxo

There are a lot of great dishes on the menu right now…..but the bourbon baby carrots are an unsuspecting favorite. The earthy sweetness of the charred carrots is balanced by the savory carrot top pesto and smoothness of the lemon ricotta. They come together to form a truly perfect bite. Can’t wait for you to try it! ✨

Vegan tip: the pesto is vegan, so leave off the ricotta, and you’re in business…..and it’s still fantastic…..the pesto is truly to die for!

¡Pozole Pasta!
garganelli noodz, braised chicken, pickled radish, hominy, queso fresco, fried chicken skin
Pro tip — squeeze a lil lime 💦
Such a fun spin on the classic soup. Come on by, we have open tables for you cuties.

Well friends, we have some exciting news…
BRUNCH! IS! BACK!
We will be partying this Saturday (and the next few Saturdays) from 11am-1pm!
Click the link in our bio to make a reservation. And as always, bar seating is first come, first served. Weee!

‘Tis the season for a milk-washed cocktail! Say hello to our 20th Century — gin, lemon, Cocchi Americano, crème de cacao, cinnamon, sea salt, and Cocoa Pebble cereal milk. Yums.

Half off bottles of wine every Tuesday, all day (ft. some staff favs) 🪩
We have reservations available and extra room for walk-ins. See you soon!

NEW DISH ALERT! (we’re very excited about this one)
Venison ravioli, roasted butternut squash, cranberry agrodolce, crema, ricotta salada, topped w/ fried sage

Are you hankerin’ for some pasta but want to eat it from the comfort of your own home? Well, today’s the day folks. Online orders are back in full swing.

Step 1: Visit our website and click on reservations & take out
Step 2: Select Pickup and choose what you’d like!
Step 3: Wait for us to whip up some magic ✨
Step 4: Pick up the goods (we’ll meet you at the host stand)
Step 5: Put on your comfiest pajamas and dig in!
(Also peep our new pasta coming this week 👀 bucatini, Oregon coast tuna, spicy puttanesca sauce, olive tapenade)

Ever had a Mexican hot chocolate mousse? Ever had it with candied hazelnuts and boozy espresso whip? Ever been in love?

Today only. You know what to do.

Tonight’s the last night to get this cutie little dessert special.

Orange-chocolate mousse, cayenne, cinnamon, toasted-candied hazelnut crumble, Borghetti whip, orange zest.

Get ‘er while she’s hot (cold) 🏄🏽‍♂️

Leaning into those late Summer/early Fall vibes HARD over here. Kitchen team has been hard at work putting up some dishes that showcase how late summer & early fall produce work so damn well together. Come show the kitchen (and front of house!) team some love by ordering these cuties. As long as the produce is still bangin, they’ll stay on the menu 🏄🏽‍♂️

Slide 1: House-made Tagliatelle pasta, pasilla, cream, queso fresco, toasted pepitas, sesame seeds, pomegranate.

Slide 2: House-made angel hair pasta, gruyere, smoked provolone, guanciale, fried capers & garlic, lemon, served with a side of roasty toasty garlic bread.

Slide 3: Toasted baguette, whipped garlic, herbed ricotta, confit tomato, orange gastrique, aleppo, espelette.

Womp Womp….due to some unforeseen circumstances we will unfortunately not be able able to open for service today. We would first like to apologize for any inconvenience this may cause. Definitely not a situation we wanted to find ourselves in, and definitely not a situation we wanted to put all of you folks in. If you had a reservation with us, we’ve already reached out to you or left a voicemail. Please catch us on another night. Thank you all in advance. Cheers.

Much like the rest of the world, we are deeply saddened by the wildfires that are devastating Hawai’i.
Today and this weekend we are featuring a cocktail in which 50% of the proceeds will be directly donated to Maui Mutual Aid to help support those in need.
(An Angostura Colada of sorts — pineapple, rums, lime, coconut, Angostura, & saline topped w/ a passionfruit & honey cream)
Stop by, hang on the patio, have a bev or two, donate, support.

Where do we even begin?

This Saturday August 5th, will be last official shift with us. He’ll still be making an appearance here and there, but our fearless leader is moving on to other exciting projects. While this will be a period of transition for us, Chris has given us all the tools to continue to serve all of you wonderful folks who have supported us over the years and for many more to come. Chris is a mentor to many of us here at en Rama. Chris is a coach and a wonderful boss, too. More importantly though, he’s a friend, a spectacular human being, and someone that we look up to.

Thank you Chris, for leading and guiding us through everything these last 6 1/2 years have thrown at us. We are immensely grateful to have worked with you, and profoundly appreciative of you for giving us a place to call home. You have taken care of us, encouraged us to pursue excellence, challenged us to grow, supported us, and loved us. From the bottom of our hearts, we will miss working with you and we love you. Thank you for everything you have done for us, Boss. ❤️

If we have to send him off, we’re going to do it the only way we know how. By throwing one hell of a going away party. Join us this Saturday for one last party with the man who made en Rama possible. See you all then 🏄🏽‍♂️

Are you passionate about food/beverage? Interested in working in a fast-paced, high-volume environment? Curious about Jazz? If you answered yes to any of the questions listed above, we’d love to chat with you about joining our team. Drop off a resume during business hours, or shoot us an email at the address in the pic. Looking forward to hearing from you 🤘🏽❤️

Are you passionate about food/beverage? Interested in working in a fast-paced, high-volume environment? Curious about Jazz? If you answered yes to any of the questions listed above, we’d love to chat with you about joining our team. Drop off your resume during business hours, or shoot us an email to the address in the pic. Excited to hear from you ❤️

Yoo-hoo! Gimlet alert!

Coconut washed gin, lime leaf, vanilla, lime, amontillado, & lots ‘o luv.

Give her a go if you’re feeling froggy 😏

Vodka. Coffee liqueurs. PX sherry. Heavy cream. White Russian on the menu & disco on the speakers. It’s Saturday, come party!

HAPPY FISH FRYDAY! Blackened catfish, cannellini purée, tomatillo salsa, confit cherry tomato, cucumber, & pickled pearl onion. Ready at 4!

Big week at en rama! We are welcoming Manny back after his recovery from shoulder surgery & bidding farewell to the wonderful Katie Jean!

Stop on by tomorrow to catch Manny shakin’ his tins again, or make a reservation for this weekend to give KJ some love before their last shift on Saturday.

💛💛💛💛💛

Easter egg radish fritto with salsa de mani, shish*tos, & crispy cipollinis. Come on down and grab a snack and a 1/2 off bottle of wine (every Tuesday)! 🐣

🌱 CAVATELLI 🌱
spring onion, artichoke, taleggio, spring peas, guanciale, pea shoots

🍝BUCATINI ALLA VODKA🍝
‘nduja, cream, vodka, pimento, parm, burrata, basil

Manila clams (/ .farms), coconut mojo broth, anchovy, chorizo, charred lime, grilled sourdough. Come down n’ eat.

We’ve got a new Bocadillo de Pollo on the menu: chicken kabob, giardiniera, peperoncini aioli, cilantro, & sharp cheddar. Served on a toasted baguette with a side of spiced potatoes. Instant favorite.

SCALLOPS & GRITS. ON THE SPECIALS SHEET TONIGHT.

Reservations are full, but walk-ins are accepted at the bar. Let’s party.

The new Beta cocktail has arrived. Pineapple, lime, & toasted coconut infused house rum blend, green chartreuse, clove & allspice milk wash.

In all our years of taking classic cocktails and twisting them on their heads, we had never put a Cosmo on the menu. UNTIL NOW. Get down here and get ya sip on.

Handmade garganelli, jackfruit ragu, truffle oil, lemon pepper ricotta. Come n’ eat it.

New year, new plates! Campanelle with sage & kale pesto, fried pumpkin, bacon, & pecorino. (Psst. We’ve got a couple tables open for reservations tonight, give us a call!)