Page 40 – North Central News, January 2013

FOOD FOR THOUGHT

Café ChatHawaiian spin addsfun twist to Hula’sBy Patty TalahongvaIt was by pure luck that a little bit

of Hawaii came to Phoenix, in the formof Hula’s Modern Tiki restaurant at4700 N. Central Ave. Dana Mulé was abusinessman traveling 310 days a year.He had a favorite restaurant when hewas in Santa Cruz, Calif. One night ashe finished his dinner and a few drinks,he decided to approach the ownersabout going into business with them. “Iwent in cold,” he recalls, thinking, “I’llgive it a shot. What the hell!”Without having any restaurant

experience, he convinced them to bepartners and bring the Tiki-themedrestaurant to the Central Avenue corri-dor. That wasn’t the only fluke—Mulédid it at a time when the economy wasstarting to tank in 2008.“We figured if we didn’t do it now

the economy would never come back,”he says. So he renovated the A-framebuilding that used to house a flowershop at Central and Highland avenues,and opened in September of 2009.Today he employs 32 full- and part-time workers.“It just shows you, if you put your

mind to it ... ,” he smiles.The aloha spirit thrives at Hula’s.

“We’re definitely a community restau-

rant,” says Mulé, who donates to localcharities on a regular basis. For exam-ple, the restaurant hosts MahaloMondays, during which one charitygets 10 percent of the gross proceedsfrom each Monday’s sales that month.For January, the Phoenix RescueMission will benefit and in Februarythe Boys and Girls Club of MetroPhoenix will be the recipients. “It’s acore point of our business philosophy;we want to be a community institutehere in the Valley,” Mulé points out.Three years later Hula’s has become

a neighborhood, and Valley, destination.The menu was designed by one of Mulé’spartners in California who has 25 yearsof experience in Hawaii. Mulé eats therenearly every day, and among his favoritesis the Island Style Poke, which is ahi tunawith a soy marinade. He also likes theSpicy Thai Chicken Bowl.The signature item is the Southwest

Seas Fish Tacos. He says theMacadamia Encrusted Butterfish also isa popular item.All of the fish items are popular

because you can pick your favorite fishand the way you want it prepared:blackened, fried, grilled, etc. Side dish-es include everything from Mac &Cheese to Lobster Bisque. You can evenget a burger there.Mulé and his staff put together

their own brunch menu of seven items,all with an island flavor. Brunch is

Hula’s co-owner Dana Mulé is pictured with the Dr. Funk, which is one of many cocktailswith whimsical names. It comes in a Fu Manchu glass, which you can buy for $8. The Hula’sMai Tai (in the tall glass) is the No. 1 seller, featuring the classic 1940’s Trader Vic’s recipe.The Tropical Itch comes with a back scratcher tto take home for free. The Volcano Bowl, inthe back of the photo, serves 4 to 6 people (photo by Patty Talahongva).

North Central News, January 2013 – Page 41www.northcentralnews.net

FOOD FOR THOUGHT

served until 2:30 p.m., and $2 mimosasalso are available from 10:30 to 3 p.m.

The restaurant seats 147. The patiois non-smoking but there is a benchnear the entrance for smokers. On anygiven day Mulé says his guests includefolks from all walks of life. “A couple intheir 70s, a gay couple, hipster kids, atable of Native Americans over hereand a table of Latinos—this is whereeveryone feels comfortable,” he says.

Those wanting a late lunch can orderoff the lunch menu until 3:30 p.m. dur-ing the week. Tiki Time Happy Hourruns from 3:30 to 6 p.m. Monday,Tuesday, Thursday and Friday, and runsall day on Wednesdays.

The regulars love the Mai Tai,mixed in large batches in a giant tub,and have proclaimed it best in the state.Another popular drink is the Itch,Hula’s version of the Long Island IceTea, which comes with a little backscratcher, just like in Hawaii.

On Tuesdays you can get the 2 ‘N2: two appetizers and two tropicaldrinks for $20, excluding the Ahiitems. Mule utilizes social media andon Thursdays his followers onFacebook and Twitter will get the“word of the day” which gets them spe-cial discounts after 6 p.m.

And if you order the Hula’s Flame,$1 of each sale goes to the men’s andwomen’s Cactus League Softball Teams.“We sponsor two Cactus LeagueSoftball Teams, and we thought thatdeveloping a new tropical cocktailwould be a cool way to raise money forthe team,” explains Mulé.

Be sure to save room for dessert.Guests tend to love and order the KeyLime Pie, but you should also try theMacadamia ice cream, which is import-ed from Hawaii. The average bill fortwo people runs around $50 for dinnerand drinks. If you have a gluten allergy,ask your server for suggestions andthey’ll be happy to accommodate. Thesame goes for anyone who is vegan orvegetarian.

Just six months ago, Mulé openedTwirl Frozen Yogurt in the same shop-ping complex. “It’s kind of got a laidback, mid-century beach feel to it,” hesays. There are sofas and chairs for peo-ple to sit and lounge while eating theiryogurt, which is sold by the ounce. FreeWiFi also is available.

What motivated Mulé to rent thespace was the concern that if he didn’t,a chain would come in and disrupt thelocally owned vibe of the area. “I like tokeep things local and independent,” hesays.

Business is a bit slow right now butMulé expects business to pick up afterthe winter. He loves his location andhas even moved into the neighborhoodto be closer to work.It’s that belief in the neighborhood andpatrons that keeps Mulé upbeat. “Thisis the most eclectic, diverse neighbor-hood, bar none,” he says.

Hula’s Modern Tiki opens at 11 a.m.Mon through Friday and 10:30 a.m. onweekends. For the full menu and dailyspecials, visit www.hulasmoderntiki.com.For reservations of four or more, call602-265-8454.

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Page 42 – North Central News, January 2013 www.northcentralnews.net

North Central News, January 2013 – Page 43www.northcentralnews.net

BUSINESS DIRECTORY

www.northcentralnews.netPage 44 – North Central News, January 2013

Dining BriefsNew restauranthosts job fair

The Yard, Fox RestaurantConcepts’ biggest project yet, will hosta job fair Jan. 14-16 at the restaurantsite, 5632 N. 7th St.

The Yard is looking for experiencedservers, bartenders, hosts, cooks anddishwashers. People who are passionateabout food and drink and who knowwhat it means to really take care of theirguests are encouraged to apply.

Job fair hours are 9 a.m. to 5 p.m.Monday, and 10 a.m. to 4 p.m. Tuesdayand Wednesday. To download an appli-cation visit http://www.foxrc.com/company/careers/.

Restaurant to open atDesert Botanical Garden

Gertrude’s is on track to open thismonth at the Desert Botanical Garden,1201 N. Galvin Parkway. Gertrude’swill offer garden members, patrons andthe general public a fresh new foodexperience focusing on ingredientsdirectly from the farm and pasture tothe plate.

Executive Chef Stephen Eldridge’s“Modern Arizona Cuisine” will empha-size fresh, local ingredients. In anticipa-tion of the opening menu, Eldridgecurrently is cultivating arugula, red sailand butter crunch greens, root vegeta-bles and herbs in Gertrude’s plot at theGarden’s Community Garden.

Gertrude’s will serve breakfast,

lunch, and dinner. Breakfast prices willrange from $5 to $12, lunch will bepriced from $8 to $18 and dinner willrun from $7 to $32. There also will bedaily Happy Hour items and a Sundaybrunch. The full bar menu will offerArizona craft brews on tap and qualityOld and NewWorld wines, most by theglass or bottle. Gertrude’s also will fea-ture Garden-inspired cocktails madewith native Arizona ingredients andGarden-grown herbs.

Gertrude’s menu will change often,based on the availability of local prod-ucts and Eldridge’s inspiration. Therestaurant will feature indoor and patiodining, a private chef ’s table and barseating. For more information, visitwww.dbg.org.

Spaghetti buffet, musicat American Italian club

The Arizona American Italian Club,7509 N. 12th St., hosts a SpaghettiBuffet Night every Wednesday from Jan.9 through Feb. 27.

Enjoy authentic Italian music fromSorrento-native Pietro Rainone, musi-cian and singer, who will perform from6 to 8 p.m. each Wednesday. The buf-fet is $8 per person.

Club membership is not requiredto dine, however, club membershiprequired for one member of eachgroup in order to purchase alcohol.

Call 602-944-3090 for moredetails.

For local restaurant listings, visit our Dining Guide at www.northcentralnews.net

FOOD FOR THOUGHT

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