New, New, New at Three’s Bar & Grill!

 

There are a few things we’re especially stoked on these days.  We thought we’d share the list.

  1.  Our Chefs.  The talented staff in our kitchen and raw bar continue to impress with their culinary creations.  And customers have become such fans of several of the specials, we’ve decided to make them regular offerings!  Which leads us to…
  2. Our Menu.  Those new additions keep our array of menu items fresh and diverse, from three new sushi rolls (including a Surf & Turf roll with New York strip steak!!) and a special ramen to pork chops and prime steak.  Chef Travis shares the details on these in our video above.
  3. Our Brunch.  It’s been such a hit on weekends, we’re EXPANDING it!  Our epic breakfast items, like stuffed french toast, our signature loco moco and six varieties of eggs Benedict, are now available until 2 p.m. EVERY day of the week. Our bar also has some cool options for brunch cocktails if you’re in the mood!!
  4. Our Happy Hour.  Apparently, we’re not the only ones who are stoked on this!  We’re honored to receive Best Happy Hour on Maui (again!!) for 2019 from the readers of Maui Time (oh, and we’re happy to share that our sister restaurant Fork & Salad received Best Lunch on Maui!!).  We have specials on drinks AND food TWO times a day, every day…from 3 to 6 p.m. and 9 to 10 p.m.  The drink deals are among the best you’ll find on Maui, and our award-winning appetizers can be enjoyed in our Surf Lounge at awesome prices.

So join us and experience what’s NEW at Three’s, for breakfast, brunch, happy hour, dinner or anytime in between!!

Now Hiring at Three’s Bar & Grill!

After starting with just a handful of employees (mainly, our three owners!!) in 2010, we’re proud to have a solid, successful team of more than 100 local residents, between Three’s Bar & Grill, Three’s Catering and Fork & Salad.  Even better, we’re expanding our Three’s family with job openings in the kitchen, including sushi chefs, prep cooks, line cooks and pantry cooks.  We are also looking to hire boat chefs for our Pacific Whale Foundation partnership.  Check out our fun video above for more details!!

Our back-of-the-house talent in the kitchen is the heart of our operation, and we’re looking for reliable, responsible, cooperative and creative folks to join us.  Learn more about the specific job requirements and expectations in our Careers section, where you can also apply directly online for positions!

We have full-time and part-time openings, provide competitive wages based on experience, and offer great benefits.  We care about our employees and want them to grow WITH us, as many of them have through the years.  If you’re personable, professional and passionate about your craft, apply now to become part of the Three’s ‘ohana!!

A Bottle with Our Name On It at Three’s Bar & Grill!!

Along with our top-quality food, we’re happen to be very proud of our beverage selection at Three’s.  We have a blast with our creative cocktails, receive awards for our happy hour, and love to celebrate with our community.  Case in point?  We recently threw a Maestro Dobel Tequila tasting party in our Surf Lounge, marking the first case of bottles labeled especially for us!  Dobel Tequila bottles at Three’s now bear our logo!!  Beverage Director Glenn Morrin shares more about this cool honor and what makes this particular liquor special in our video above.  Did you know the brand has been around for more than 10 generations?!  We also crafted some new cocktails to show off this very fine, smooth-sipping tequila.  As always, our fun cocktail list, range of beers on draft and friendly bartenders make Three’s a perfect place to meet up with buddies, tip back a few, and get solid deals during happy hour, from 3 to 6 and 9 to 10 p.m.!!

One more thing:  we’re stoked to share that Three’s recently received an Award of Excellence from Wine Spectator Magazine.  Here are the qualifications for this coveted award:

These wine lists, which typically offer at least 90 selections, feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style. Whether compact or extensive, focused or diverse, these lists deliver sufficient choice to satisfy discerning wine lovers.

Glenn puts a ton of time, thought and energy into creating our fantastic wine list, and this worldwide recognition means a lot to us.  We’ll share more as the news comes in!!  And be sure to stop by Three’s Surf Lounge to experience the diverse array of wines and sip for yourself!!  Cheers!!

 

Kīhei 4th Friday Features Three’s Food Truck!

Three’s food truck is hard to miss cruising around here on Maui, and it rolls up to all sorts of events, from private parties to public events.  The 4th Friday town party in Kīhei is one such event, so we wanted to give you a taste of what it’s like in this video with Chef Travis at our food truck!  Our sister restaurant Fork & Salad also has a great beer garden set up in the outdoor patio during the festivities!

Kīhei’s 4th Friday happens every month (weather permitting) from 6 to 9 p.m. at Azeka Shopping Center Mauka, known as the “heart and soul” of Kīhei. It’s where locals and visitors come to play and enjoy free entertainment, food booths and trucks, art, crafts and local shopping.  There’s also plenty of free parking within a block of the event!

And keep in mind, whether you have a family gathering, work event or wedding, our catering team is here to make it happen.  Check out Three’s Catering to learn more about our food truck and more!

“A Day in the Life” at Three’s Bar & Grill

We open the doors at 8:30 a.m. (or 8 a.m. on weekends) to welcome customers, and the momentum at Three’s doesn’t stop until 10 p.m.!!

There’s breakfast, lunch (and a mix of both until 2 p.m. on weekends!), sushi, happy hour (twice a day), and dinner.  Local musicians jam on our patio every day, and crowds stay entertained in our Surf Lounge with special nighttime events like concerts, comedy and salsa dancing.

So there’s a whole bunch that happens between opening and closing, and we thought it’d be helpful to provide a timeline on a typical day.

Breakfast:  
8:30 a.m.-11 a.m. (Weekdays)
8 a.m.-2 p.m. (Weekends)

Lunch:
11:15 a.m.- 4 p.m.

Raw bar:
11:30 a.m.-10 p.m.

Happy Hour:
3 p.m.-6 p.m.
9 p.m.-10 p.m.

Dinner:
5 p.m.-10 p.m.

But it’s more fun to see it all in motion, so check out our video as manager Lauren Mann gives you the rundown, then come on in and join us anytime!!

The Wisdom Behind Our Wines at Three’s Bar & Grill

Whether you’re a wine connoisseur or simply someone who enjoys drinking it, we think you’ll be happy with our selection, which we like to call “Wailea wine at Kīhei prices.”  You can enjoy some of our wines for less, along with other killer drink and food deals, during happy hour from 3 to 6 and 9 to 10 p.m. daily!

Our beverage director Glenn Morrin (who is also Chef Travis’ dad!!) has been with Three’s from the very start.  He put a lot of time and thought into our wine list, and explains some of the highlights in this video with his son!

 

Showing Off our Tremendous Team at Three’s Bar & Grill

The year was 2010.  Three’s began with a total of 15 or so staff positions…and around 12 of those roles were filled by, well, three dudes who happened to own the joint.  The Christmas party back then was meager, as you’ll hear in our video above, but we did what we could to appreciate our employees.

Fast-forward seven years, and we’ve got around 100 team members between Three’s and sister restaurant Fork & Salad (with more to be added when the Kahului site opens!!), and we close the restaurant for a night to celebrate with them, complete with great food, killer raffle prizes and dancing.

Despite all the growth, those three dudes who started the place are still here, but we put a lot of trust in our capable managers and skilled support staff.  Without their leadership, talent and passion for superior food and customer service, we wouldn’t be anywhere near as successful as we are today.  It takes a team, and we have an incredible one.  At least that’s what WE think as the owners.  But since we’re big on collaboration, listening and respect, we wanted to know what THEY think about being part of Three’s, why they like coming into work, and what they’re most proud of.  Here’s what they shared in this video.

Showing our Thanks at Three’s!

With the theme being “thanks” this week, we’re in the spirit of appreciation ourselves, and wanted to share some of the ways that Three’s expresses gratitude here on Maui.

1. Thanks to our Customers!

First and foremost, we wouldn’t be in existence without YOU. We hope you feel the love with our two happy hours a day (3-6 and 9-10 p.m.!); a spacious, newly revamped Surf Lounge, cool in-house events such as live music, comedy shows and salsa dancing; a diverse kids’ menu, consistent deals like our 20% kama‘āina discount and Sunday football season specials; and an epic traditional Thanksgiving meal on Thursday, Nov. 23, complete with turkey, sausage stuffing, wild mushroom green bean casserole, honey miso-glazed ham, purple sweet potatoes, housemade cranberry sauce, giblet gravy and pumpkin-haupia pie. The dinner is $32.95, kids 12 and younger receive half-off, and our full menu remains available. Call us at (808) 879-3133 to reserve your spot. We’ll also offer a special Thanksgiving menu on our Pacific Whale Foundation boat trips that day, in case you feel like taking to the water!

2. Thanks to our Community!

We do our best to show how grateful we are for our island home by giving back any chance we get. Three’s and our sister restaurant Fork & Salad have taken part in ongoing promotions like Dine Out for Hospice Maui and RSVP, which benefits multiple nonprofit groups. Through our catering operations, we support fundraisers that include Maui Arts & Cultural Center’s Maui Calls, the Hui No‘eau Visual Arts Center Wailea Wine & Food event, Grow Some Good’s Taste of School Gardens, Maui Agricultural Festival’s Grand Taste, and University of Hawai‘i Maui College Culinary Program’s Noble Chef. We bring on many culinary students and Job Corps students to join our catering teams and gain valuable on-the-job training. We’re also big believers in supporting local farmers, fishermen, producers and other suppliers whenever possible.  Plus, Three’s has had the Kama‘āina Giveback Program in place for many years, which supports a different local nonprofit each month.

3. Thanks to our Team!

We back-up our staff however we can, taking a hands-on approach with catering crew, and our restaurants in both the front and back of the house. We believe in our capable, experienced managers, celebrate our staff every year with a holiday party, and love giving our chefs the creative freedom to craft dinner and raw bar specials on the regular. We’re also excited to add to our team soon enough with the opening of another Fork & Salad on Maui, which will also support our island economy!

Rolling with the Raw Bar at Three’s Bar & Grill!

Our raw bar is right there to greet you when you first walk in the doors at Three’s, and our talented sushi chefs will welcome you, as they craft around 100 sushi rolls and shuck up to 100 oysters every single day!  Those oysters are flown in fresh from the Pacific Northwest on a daily basis, and we are fortunate to get plenty of fresh fish on the regular from around Hawai‘i and Japan.

Stellar sushi all starts with the rice, which is mixed with rice wine vinegar, sugar and salt.  Our chefs craft three big batches of sushi rice each day, as you’ll see in our video with Chef Travis, featuring raw bar chefs Brady and Al.  We store our rice with kombu (Japanese kelp), then serve the rice at room or body temperature, which is the ideal way to go.

“You want really cold fish, you want the warmth and texture of the rice, and the contrast of that is what makes a real good bite of sushi,” explains Travis.  “So these guys keep their rice in a cooler up on their station, which retains the heat.”

Our sushi menu has a fun mix of custom and traditional offerings.  We feature more than 15 specialty sushi rolls, along with 15 hand rolls and 10 options for nigiri.  We also have fresh uni (sea urchin) brought in daily, and go through about a tray of it a day; that’s how popular this delicacy is!

And it doesn’t end there.  Our sushi chefs craft a special of their own design from the raw bar each night, combining their creativity with what’s been brought in fresh!  Look for the delicious photos on our Instagram and Facebook pages!

Craving sushi for lunch??  Our chefs are there for you!  Three’s raw bar opens every day of the week at 11:30, plus we offer some great sushi deals during our happy hours, from 3 to 6 p.m. and 9 to 10 p.m.!  So roll up to the raw bar and see what all the buzz is about!

 

 

 

Get to Know Chef/Co-Owner Cody Christopher

There are people we work for…and then there are people who inspire us.  Three’s Chef/Co-owner Cody Christopher takes a look back at one such mentor who remains important in his life to this day.  They worked together for six years at a place called River Oaks Country Club in Houston, Texas.

“Working at a country club or resort is a very unique thing.  You have everything under one roof:  fine dining, fast casual dining; from small upscale 20-person wine dinners to banquets that feed 700 to 1,000 people.  Poolside, restaurants, room service, bake shop, the list just goes on,” he explains.  “I got lucky working at a place like this, River Oaks Country Club, under Chef Carroll.  I had the chance to work every one of these positions and not just for a couple of days. I worked and mastered them before moving on.”

Cody feels fortunate to have learned from such a leader and has great respect for Chef Charles Carroll, who’s been a chef for more than 30 years, travelled to at least 20 countries and received countless honors, including Culinary Olympic Gold Medalist.  Cody says he admires Chef Carroll for so many reasons, he could practically write his own book about it!

“He takes the time not only show you how to do and operate, but why you should do and operate,” he recalls.  “Meaning, if you have a certain goal:  open a five-star restaurant, be on the culinary Olympic team, be a master chef or have a taco stand on the beach, whatever it may be, you must position and surround yourself with the things that will help you achieve your goal.  And the awesome thing about Chef Carroll is when your apprenticeship is done and it’s time to move on, he is so well-connected all over the country, he can help find you a job!”

Cody’s mentor is continuing to influence him AND the culinary world at large.  First of all, Chef Carroll has written three books.

Leadership Lessons from a Chef: Finding Time to Be Great
Tasting Success: Your Guide to Becoming a Professional Chef
The Recipe: A Story of Loss, Love and the Ingredients of Greatness

Secondly, Chef Carroll recently launched a podcast, called The Recipe Podcast, Secrets to a Successful Life.  He’s included Chef Cody in the third podcast, titled “The Chef’s Apprentice.”  Chef Carroll interviews Chef Cody starting around 27-minute mark of the podcast about the story of his success here on Maui.  He tout Cody as a shining example of someone willing to “jump off the cliff” with risking some big business and life decisions, praises him for his persistence along the way, and asks what advice he’d have for other young entrepreneurs.   Listen to the “The Chef’s Apprentice” featuring Cody here, and enjoy the rest of The Recipe Podcast episodes here.

“Focus on your goal; if it’s not helping you achieve your goal, you don’t need it in your life,” Cody advises, as he describes traits that define successful entrepreneurs.  “Persistence; you’re not just going to wake up one day and be the best.  It takes time, winning small battles one day at time with crazy amounts of hard work.  Don’t take yourself too seriously; you have to be able to laugh at yourself. Admit when you’re wrong, ask for help. You’d be surprised how comfortable you can make people with just a smile, giggle or joke.”

Cody says the greatest lesson he’s had as an entrepreneur is learning to evolve, be willing to change and try different things.  Whether you’re a young entrepreneur like he was or a seasoned businessperson, such a large responsibility comes with its share of big benefits to enjoy and daunting obstacles to overcome.

“Best parts would be working for yourself and getting to take on challenges that are passionate to you,” Cody says.  “The biggest challenge is that you are solely responsible for everything. You need to be able to oversee everything.  Now this is a challenge; however, it is also an awesome opportunity every day to bring your staff and company to heights that you know they are capable of.  It’s not always about strengthening your weaknesses, but elevating your strengths.  I’ve learned this from simply working with my two business partners. What I am weak at, they are strong at and what they are weak at, I am strong at.”

Cody says all he learned from Chef Carroll prepped him to team up with his best friends and business partners Chefs Jaron Blosser and Travis Morrin to launch Three’s Catering and Three’s Bar & Grill seven years ago.

“When we started Three’s, I think this is where my background helped:  I knew a little about a lot — at the time though, I thought I knew it all,” he laughs.  “However, my background got me to where I met my two partners. Truth be told, these two guys are some of the most talented and sophisticated Chefs and business operators I’ve ever had the honor to work with. We have all three come from different backgrounds and have grown together to become what we need to be for our businesses.  Lots of blood, sweat and tears but at the end of the day, I wouldn’t want to do anything without these two boneheads by my side!”

As Cody gives props to his business partners and praises his mentor, he’s become a mentor in his own right after so many years, and helps lead the charge forward as Three’s and Fork & Salad continue to grow to epic new heights!