Haute Nites are on
Henry Adaniya, owner of Hank's Haute Dogs in Kakaako, has been proving that hot dogs can live in an upscale world, and he's taking the concept further with Haute Nites.
The little streetside eatery is now open until 9 p.m. on Fridays and Saturdays, offering signature dishes from Adaniya's former restaurant, Chicago's five-star Trio -- Truffled Macaroni and Cheese, Lobster Sausage and Reindeer Haute Dog and Chicago Italian Beef.
On top of that, it's BYOB, so you can bring along wine (suggested pairings from the dishes above are California chardonnay, white burgundy, brut rosé champagne and zinfandel, respectively). Or bring the harder stuff, which can be mixed with Hank's drinks of Pineapple Ice, Kool Ginger Soda or Lilikoi Margarita.
Hank's is at 324 Coral St., with parking free on the street after 6 p.m. and in the Auahi Business Center after 7 p.m.
Call 532-4265. Visit www.hankshautedogs.com.
Uyehara in new gig
Rodney Uyehara, former executive chef at the Bistro at Century Center, has been named chef de cuisine at the new Beachhouse restaurant at the Moana Surfrider.
Uyehara, a graduate of the Culinary Institute of America in New York, has worked with chef Charlie Palmer at Aureole in New York, as well as Hawaii chefs Roy Yamaguchi and Chai Chaowasaree.
Working with him is sous chef Norman Soderberg Jr., former sous-chef for Chai's Island Bistro and Cascada Restaurant.
The Beachhouse opened Wednesday with a dinner menu of steaks and seafood. Call 921-4600.
Napa wine in town
The Napa Valley wines of Patz & Hall will be featured at Vino in Restaurant Row at 5:30 p.m. Wednesday.
Donald Patz, one of the winemaking foursome leading the winery's production of chardonnays and pinot noir, will introduce a flight of five wines and speak about his views on winemaking and the wine industry.
Cost is $45. Call 524-8466.