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Happenings

Sustainability Efforts

Merriman’s Waimea is going carbon neutral! We are proud to do our part for the planet and commit to being a carbon neutral restaurant. In partnership with GreenPlaces, we’ve completed our first carbon assessment to understand our emissions, offset those emissions by investing in verified environmental projects around the globe that reduce the amount of carbon in the atmosphere. Now we’re focused on our plan to reduce our footprint where we can. These exciting initiatives include expanding our solar capacity, switching to all electric kitchen equipment, exploring new sustainable alternatives to glass wine and spirit bottles, and investing in carbon-friendly, locally made, goat cheese!

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Maui No Ka Oi Magazine & Silver Shark Media Podcast - 2020 Lifetime Achievement Award

In this podcast Peter talks about what the past 2 years have been like, the correlation between staffing challenges and affordable housing on Maui, navigating through the workforce shortage in general, industry changes created by the pandemic that will stick around, what went into the decision to switch to a prix-fixe menu at Merriman’s Kapalua, the challenge the industry is facing with increased costs, how he will be the recipient of the Lifetime Achievement Award at the Aipono Awards on August 20th, recounting what it was like to get local products for a restaurant back in the mid-80’s compared to what it’s like today, his passion for conservation and sustainability in Hawaii, his goal to transform one of his restaurants into a carbon neutral business (and what that will entail), and his goals in general for Merriman’s and Monkeypod here on Maui over the next 6-12 months.

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Happenings

COVID-19 Is Airborne. So Why Doesn’t Hawaii Have Pandemic Air Quality Standards?

For years, Peter Merriman has been concerned about viruses like the flu spreading through the air of his restaurants.

So even before the pandemic, Merriman’s restaurant in Kakaako has pumped in enough outdoor air to turn it over 24 times per hour – more air exchanges than the standard hospital operating room.

More recently, he invested in carbon dioxide monitors and ultraviolet disinfection lights for the Oahu restaurant’s HVAC system, plus HEPA filters and carbon dioxide monitors at his Waimea location on Hawaii Island. His other two restaurants on Kauai and Maui are both open-air.

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Press

ALOHA SPIRIT

Cheers Magazine article featuring Merriman’s Honolulu along with our Sommelier, Jim Lunchick, with highlights of a few favorite dishes and beverages. The story touches upon everything – from Peter and the start of Merriman’s, our beverage program and our team’s COVID strategies.

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Talk Story - TV Show

Somebody Feed Phil - Netflix Series - Season 4, E:4

"Everybody Loves Raymond" creator Phil Rosenthal travels the globe to take in the local cuisine and culture. In Season 4 - Episode 4, Phil experiences the "Aloha Spirit" throughout Oahu and the Big Island ending on Kahua Ranch with Peter Merriman.

Mahalo & Aloha Phil!

This foodie favorite earned a 2019 Emmy Award nod for Outstanding Unstructured Reality Program.

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Happenings

HOW WE’RE KEEPING YOU SAFE

- Outdoor and/or open-air seating options
- All tables spaced 6' or more apart
- Masks required when not eating or drinking
- Hand sanitizer stations available
- Sanitation of all tables and chairs after each use
- Daily staff health checks
- Ground markers for social distancing

Additional precautions for those sitting inside:

Merriman's Honolulu
- Check in at the host desk outside
- Glass partitions on all back-to-back booths
- UV germicidal lights in the air handling units
- HVAC system has 24 air changes per hour of fresh, outdoor air

Merriman's Waimea
- Dining room windows remain open for increased ventilation
- Commercial grade HEPA filters in the dining room, bathrooms and in front of the kitchen

As we continue to do the right thing for our staff and community, we ask that all of our guests Kokua (come together to respect all).

Feature image forPBN names Peter Merriman as Career Achievement honoree for annual Business Leadership Hawaii awards

Awards

PBN names Peter Merriman as Career Achievement honoree for annual Business Leadership Hawaii awards

Pacific Business News is excited to announce chef and restaurateur Peter Merriman as this year’s Career Achievement honoree for the annual Business Leadership Hawaii awards.

“I’m glad it’s the career [award] and not the lifetime because I thought hey, how old am I?” Merriman said with a laugh.

“It’s a real honor,” he added. “It’s an interesting time to be getting honors — it’s a precarious moment for any business in Hawaii, let alone the restaurant business.”

Click title to read the full story.

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Press

The Conversation: Restaurants In Crisis

We are moving into the second week of the shutdown on Oahu. For those in the food service industry, it has been a long six months grappling with the uncertainty around this health and economic crisis. Planning has been pretty hard to do - most people hoped for a short turnaround but recovery is moving ever so slowly. So many businesses have shut down and many more are hanging by a thread and the supply chain has a taken a hit.

Our show today discusses the challenges facing the food service industry caused by the ongoing COVID-19 pandemic.

Our guests:

  • Peter Merriman, owner and chef of Merriman's Hawaii, a collection of restaurants across the state;
  • Tambara Garrick, incoming chair of the board of the Hawaii Restaurant Association, and vice president of the Maui Pineapple Store; and
  • Unyong Nakata, marketing manager, Y. Hata & Co., a 107-year-old Hawaii-based food industry wholesaler.
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Happenings

Mucho Mahalo Mexico City!

Merriman's Chef's enjoyed an inspirational culinary adventure to Mexico City this past September. They experienced the best traditional, modern and street Mexican food, shopped the Coyoacán fresh markets, explored the wonders of Xochimilco canals, and topped the trip off with a Mezcal Tequilla tasting! Starting Tuesday, January 7th, Merriman's at Ward Village in Honolulu will be offering a "Mucho Mahalo" three course menu paying tribute to all the inspiring cuisine of Mexico City.

Mucho Mahalo Menu

* For a limited time

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Talk Story

Peter Merriman - A Humble Approach...

"Purpose in the Process" podcast interview by Shiloh Coleman. In the interview, Peter and Shiloh cover Peter’s unique approach to hospitality at Merriman’s with questions focusing on how to motivate staff and the importance of sustainability.

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Giving Back

4th Annual @TravelingPlateHawaii - Dine for a cause this August to benefit Surfrider Hawaii!

Time to dine for a cause! Merriman's Waimea, Maui and Kauai are honored to support Surfrider Hawai’i as a Restaurant Ambassador for the 4th Annual @TravelingPlateHawaii. Dine at Merrimans Waimea, Merriman's Maui, Merriman's Fish House Kauai, or Gourmet Pizza & Burger's by Merriman's in Kauai this August and ask for the “Traveling Plate Special” and a portion of the proceeds from your purchase of The Traveling Plate dish will go directly to Surfrider Hawaii. And to make the deal even more sweet, @konabrewingco will match the donation dollar for dollar!

Help us support Surfrider’s mission, centered on the protection and enjoyment of our ocean, beaches, and waves while enjoying ono food!

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Talk Story

Peter Merriman's Approach to Hospitality

Purpose in the Process | Podcast Episode 26: Peter Merriman

In this episode of the Purpose in the Process podcast, renowned chef Peter Merriman discusses his unique approach to hospitality in his restaurants. Why is it that a person always feels welcome when they check-in with his hosts? How does Peter motivate his entire staff to entertain like they are “throwing a party every night,” prepare each and every dish like they are “cooking for their mom,” and consistently go above and beyond to “do the right thing” for every customer they meet?

Feature image forLong Story Short with Leslie Wilcox and Peter Merriman

Talk Story

Long Story Short with Leslie Wilcox and Peter Merriman

How is it that the culinary movement now known as Hawaii Regional Cuisine was developed by someone who grew up in a steel mill town in Pennsylvania? Chef and restaurateur Peter Merriman tells his story of falling in love with the people, culture and food of Hawaii – and how that love and respect led to a culinary movement.