HAWAIIAN FOOD RESTAURANTS IN NYC
Find your Aloha
Unique among Hawaiian food restaurants in NYC, Chef Luis Pous crafts a year-round island reverie, even as the floor-to-ceiling vistas frame panoramic SoHo scenes. Here, modern island flavors converge with sunlit dining and sensory escapism.
Hours of Operation
-
Monday - Sunday
6:30 AM - 10:30 PM - Complimentary Coffee & Tea
Daily | 6:30AM - 11:30AM
DINING EXPERIENCES
El Ta’Koy Experience
Enjoy gentle awakenings with complimentary coffee, tea, and fresh pastries, alongside curated grab-and-go options. Savor all with skyline vistas.
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 Popcorn Chicken
Crispy, bite-sized chicken tossed in a signature sweet and spicy Filipino glaze and topped with fresh spring onion.
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.
