How the Chart House Restaurant in Waikiki is Riding the COVID Wave

The nostalgic1960’s surf vibe charm, Big Island steaks, & open air environment help keep this Waikiki eatery afloat in uncertain times of COVID-19 pandemic

by Dina Pinos

The nautically inspired Chart House in Waikiki overlooking the majestic Ala Wai Boat Harbor has been a Honolulu institution offering great food and exotic tropical drinks to its patrons since it first opened in 1968. Located next door to the famed Hawaii Five-0 backdrop, the Ilikai is a landmark in its own right and is now riding the wave of its life to survive the devastating COVID-19 wave which has been hurting many businesses in Hawaii. Owner and Honolulu native waterman Joey Cabell knows all about waves. Throughout the 1960s, he ranked among the finest all-around surfers in the world, competing and winning in competitions worldwide from Hawaii to California to Peru. Known for his power and precision, Cabell was one of the first surfers in the early ‘60s to successfully navigate hollow tube sections.

In 1977, his love and knowledge of the Pacific Ocean took him on a ten-day sailing adventure from Hawaii to Tahiti on his custom made catamaran. It still exists and is sailed, docked minutes away from the restaurant. Seeping in history, with its original wood paneling and teak tables, all custom-made by Joey, the Chart House has a museum feel to it, with Joey’s personal surfing and sailing memorabilia honoring a life devoted to the ocean. “I’ve always had an entrepreneurial streak in me. I grew up in Waikiki Beach, and I made my first $5 a day shining shoes by the signature banyan tree when I wasn’t surfing. When I returned to Hawaii after studying at the Orange Coast College in Newport, I worked at Buzz’s Steakhouse in the 1950s as a waiter. It was from that experience that I knew I wanted to open a steakhouse,” shared ocean blue-eyed Joey.

Joey Cabell has adapted his restaurant business to new COVID-19 protocols so he can keep his doors open. (Dina Pinos photo HonoluluVibes.com)

Also, an avid skier, Joey opened the first Chart House in 1961 in Aspen with a business partner, followed by the second one in 1963 in Newport Beach. Today, the legacy remains with his ties to just one Chart House Restaurant in Waikiki. Joey and his wife/partner Yana are attempting to ride this new wave through innovations and revamping the restaurant to maintain and please their devoted Kama’aina clientele, now the majority of their patrons. Joey stated, “this hurdle is not even close to 9/11 circumstances, and although we have been improving our business plan for the last 50 years in order to make it survive, we now have to take it from the beginning with new ideas to draw new patrons and keep our loyal ones.”

What has made Chart House Waikiki, the only restaurant in the adjoining harbor such a success has been a great menu of steak and seafood, serving over 300 dinners on a busy night pre-COVID. The menu includes unique items such as an 8oz All-American Bison Prime Filets from Ted Turner’s Ranch, the only restaurant in Hawaii with this specialty. In addition, fish specialties include abalone from the Big Island, New Zealand oysters, Chilean sea bass and clams. A destination restaurant with usually 30% locals, 30% Japanese visitors, and 30% from elsewhere, diners were drawn due to its grand reputation over the years and with the popular island-style music nightly.

The Japanese learned about the Chart House from their local publications, and the restaurant had interpreters on staff to assist with translation. Forced to close in the middle of March, a limited take-out menu was created within a week. The handful of staff in the kitchen continued to serve the loyal local patrons with the most popular items. As soon as restaurants were allowed to open fully, the Chart House with its outdoor breezy lanai setting overlooking the idyllic boats and harbor had a greater advantage than other only indoor restaurants with air conditioning and no recycled air.

Yana stated, “we focused on ensuring that our staff was following guidelines, wearing masks, sanitizing menus, tables, and chairs in between seatings. Our customers were excited to finally get out again and shared with us that we made them feel safe with our enforced protocol. Although they drastically limited their outings, they still wanted to come to socialize with their friends and have fun in our safe haven.” The holidays such as Mother’s Day, Father’s Day, Kamehameha Day and July 4th
also helped draw customers in addition to graduation parties. Although the nightly entertainment has been cut, the stage is now made available to local musicians coming in to perform in an open mic setting.

Although Chart House Waikiki is one of the longest-running fine dining restaurants in Hawaii, Joey and Yana are now finding new avenues to get the word out to attract a younger, more social media savvy crowd. Yana continues, “Since things change so quickly, we are happy that we can use social media to keep people in the know.” We’ve had the opportunity to try all kinds of new promotions. We ran a full lineup of daily specials, promoted on Instagram and our website. We’ve also launched an Instagram account for Joey’s life story as a surfer, sailor, and entrepreneur restaurateur @charthousewaikiki. Highlighting Joey’s sportsmanship days, it brings back the feel of the surf vibe and nostalgia of the 60s as well as his present-day adventures.

Drive, walk, surf or sail in to Chart House Waikiki, open currently on Fridays and Saturdays.
Call 808-941-6669 for dining reservations and takeout orders or visit
www.Charthousewaikiki.com to see menus and on Instagram @charthousehi

by Dina Pinos

Dina Pinos is a Canadian-born Greek, former UH graduate student and EastWest Center grantee. Thriving world traveler, seeking to uncover passionate stories to share with and serve the community.