HAWAIIAN FOOD RESTAURANTS IN NYC
Find your Aloha
Chef Luis Pous presents a modern take on Hawaiian cuisine rooted in Polynesian, Asian, and Latin influences. The restaurant offers both indoor and open-air dining with expansive SoHo views, setting the stage for a lively rooftop experience defined by tropical cocktails and bold, shareable dishes.
Hours of Operation
-
Monday - Sunday
8:00 AM - 10:30 PM
DINING EXPERIENCES
El Ta’Koy Experience
A lively, open‑air dining experience serving playful takes on Hawaiian‑inspired cuisine alongside tropical cocktails and bold flavors. Bright, energetic, and meant for sharing.
360 VIEW
Terrace
on 7
Relaxation soars to new heights at Terrace on 7, a rooftop haven featuring El Ta’Koy dining, a seasonal pool experience, and the acclaimed Sisley Spa.
360 VIEW
Private
Dining
From poolside events to celebrations for 15 to 150 guests, Terrace on 7 provides indoor and outdoor dining with customized menus and coordination from El Ta'Koy.
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THE SCENE STEALERS Ahi Tuna Poke Bowl
Modern island flavors come alive with edamame, cucumber, and pickled gari-shoga, finished with a lush coconut rice base.
THE SCENE STEALERS SoHo Spritz
A crisp, city-chic blend of premium vodka and Luca Paretti Prosecco, finished with a refreshing burst of fresh mint.
THE SCENE STEALERS Sassy Sesami
A complex, spicy-sweet fusion of jalapeño-cucumber tequila and pineapple, rimmed with toasted sesame for a savory finish.
Meet Chef Luis Pous
Chef Luis Pous’s inspiration and influence for El Ta’Koy began when he opened a restaurant on the small island of Kauai in Hawaii. After visiting local restaurants, farms, farmers' markets, and food truck events around the island, Chef Luis found that the food wasn’t only influenced by Polynesian culture, but also by Caribbean, North Latin and South American, European, and East Asian cultures.
Read MoreMeet Chef Luis Pous
Just one example of this cultural evolution, which arose around 1850, would be the New England whalers, who introduced the culture of eating salted fish, which later evolved into Hawaii’s lomilomi salmon. From 1850 through the 1930s, immigration brought cuisines from China, Korea, the Philippines, Puerto Rico, Mexico, and Portugal.
