As Marination ma kai gets closer to opening at Seacrest, we have a few new details today, as well as renderings provided by Marination’s co-owners, with whom we’ve been speaking since reporting first word back in December that they would be the new restaurant operators at the boathouse and pier. Decor not included, but you can get an idea of the layout:
They’ve sent regional media a formal announcement of its impending opening – no exact date yet, though co-owner Kamala Saxton told WSB recently that they were hoping for late September – so you might see some new scattered mentions today. The announcement includes a confirmation that their hours will be 6 am-10 pm seven days a week, and this updated summary of the menu:
In addition to made-from-scratch Hawaiian-Korean lunch and dinner favorites like kalbi beef, spicy pork, kalua pork, and sexy tofu, Marination ma kai will serve island breakfast staples including loco moco, manapua and Portuguese sausage musubi. The expanded menu will feature items only available at ma kai such as fish n’ chips, pork katsu sandwich, and Hawaiian shave ice for dessert.
Even bigger news – the beer:
Since nothing washes down spicy and sweet Hawaiian-Korean delicacies quite like an ice-cold cocktail or beer, Marination ma kai will offer a full bar and a selection of beers served up by Washington State’s first female Cicerone, Robyn Schumacher. Among the taps will be a “Marination”-branded brew, developed in collaboration with Big Al Brewing. It will be a malt-forward brown ale brewed to complement ma kai’s unique cuisine.
Meet Robyn the Cicerone on Marination’s Tumblr. They’re reiterating that they’ll also offer the space for private events and catering – here’s the e-mail address to use for that: firstname.lastname@example.org. And even though they’ll have a bricks-and-mortar location here, Marination expects to keep bringing its truck to 35th and Graham in High Point on Saturdays, as they’ve been doing for three years.