Unearth The Voyage
Hungry for smoky barbecue with a splash of island sunshine. The Fish And The Hog in Waimea brings low and slow magic to the Big Island, then pairs it with local seafood and produce for the kind of plate that makes you lean back and smile. With a 4.7 star crowd cheering and a historic setting that feels like old Hawaii, this spot turns lunch or dinner into a small celebration. Walk in for the smoke, stay for the warmth, and leave planning your next bite.
You can see the smoke ring before you even catch the peppery aroma. The brisket at The Fish And The Hog comes sliced thick, edges shimmering with bark that snaps lightly, center buttery enough to pull apart with a fork. A drizzle of house sauce leans tangy and island bright, never masking the deep beefy soul.
On the side, crunchy slaw and cornbread balance richness with a touch of sweetness. Take a bite, then another, and let the low and slow patience register like ocean waves. It is comfort food that nudges you to relax.
Ask for a corner slice if you love bark, or go center for meltiness. Either way, the brisket carries Waimea warmth right to your table. You will finish the last piece without realizing you planned to save room.
These ribs arrive lacquered, the glaze catching light like a late Waimea afternoon. You pick one up and feel that perfect tug, meat releasing from bone but not surrendering too fast. Smoke from kiawe wood threads through each bite, floral and earthy, a distinctly Big Island whisper.
The sauce is balanced and friendly, sweet enough to invite, acidic enough to brighten. A pile of pickles keeps your palate lively, while mac salad cools the glow. It turns into a rhythm: rib, pickle, sip, grin, repeat.
Share a rack if you must, though you might regret generosity by the last bone. The servers know the sweet spot on doneness and hit it consistently. You will lick fingers and not apologize. That is how these ribs talk you into coming back Monday at 11:30.
When the sea meets the smoker, you get a sandwich that feels like a beach breeze. The local fish, seared or blackened, lands on a toasty bun with crisp edges and soft center. Lemon aioli brightens every flaky bite, while slaw adds crunch and a touch of island sweetness.
You will notice how fresh the fish tastes, clean and confident. That freshness is what makes the sandwich feel light even alongside fries. It is easy to eat, easier to love, and perfect for a midday refuel.
Squeeze the lemon and go in while the bun is warm. The textures stack up just right, from crusty sear to cool slaw. This is the order when you want barbecue spirit with ocean character, no heavy lift required. Simple, local, satisfying.
This sandwich comes towering, a saucy, smoky tangle of pork that still keeps its texture. The bark pieces pop with seasoning, while the interior stays juicy and relaxed. A swipe of sauce brings tang and a gentle island sweetness, never sticky or heavy.
Pickles cut through with crunch, and the bun holds firm without fighting your bite. You will want a napkin, maybe two, but you will not pause long enough to use them. Every bite keeps you chasing the next little ribbon of bark.
Order it when you want that classic barbecue moment with Big Island charm. Pair with chips or mac salad to balance richness. It is familiar, friendly, and honestly hard to beat. By the last crumb, you will be plotting round two.
Comfort meets smoke in a skillet that does not pretend to be delicate. The mac arrives bubbling, cheese stretching in soft ribbons as you lift a fork. Then come the brisket chunks, smoky and tender, adding depth that turns a side into a headliner.
A little breadcrumb crunch breaks up the creaminess, while green onions keep things bright. It is the kind of dish you tell yourself you will share, then somehow forget. Bite after bite, the balance of salt, smoke, and dairy stays dialed in.
Ask for a splash of hot sauce if you like a kick. Or just let the cheese do the talking, slow and steady. This bowl warms you from the inside like Waimea sun after rain. Comfort, upgraded, island style.
The smoked chicken glows golden, skin taut and whisper crisp. Underneath, the meat stays juicy, pulling into clean strands that carry a gentle kiss of smoke. It is lighter than pork or brisket, perfect when you want barbecue without the nap.
House sauce wakes the flavors with just enough tang. Rice or fries round it out, while slaw adds crunch and contrast. One bite of thigh and you will appreciate how carefully they watch the smoker and holding temps.
This plate works for anyone who loves balance and clean flavors. The seasoning respects the bird, letting the smoke lead without shouting. Take your time and savor. You will leave satisfied, no heaviness, just a calm kind of full.
Here the sausage snaps right when your teeth meet the casing. Inside, the juices carry smoke and spice in an easy island cadence. Slices on the bias show off that rosy interior, and the char marks tell you it hit the grill at the right moment.
Mustard brings brightness, pickles add crunch, and grilled onions slide in with sweetness. It is a simple pleasure, the kind that pairs well with a cold drink at the bar. Shareable, snackable, and surprisingly elegant for something so hearty.
Order this when you want to graze and talk story. You can build little bites or load a fork and go all in. Either way, it feels like barbecue meeting pupu culture. Small plate, big grin.
Do not skip the sides, especially the crunchy slaw and bright pickles. The slaw leans crisp, lightly dressed, with subtle island notes that keep it refreshing. Pickles snap and sparkle, clearing the deck between bites of richer meats.
Together, they act like palate reset buttons. You take a rib, chase it with a pickle, then go again feeling ready. The balance is what makes a plate here feel complete rather than heavy.
These sides also travel well if you are grabbing takeout. They hold texture, keep flavors lively, and make leftovers feel fresh. Order extra and thank yourself later. Simple sides, real purpose, perfect companions to smoke.
You will meet a lineup of sauces that cover tangy, sweet, and island-bright. Each one respects the smoke without hiding it. The classic red rides a peppery edge, while a tropical glaze lifts flavors with fruit and acidity.
Taste them side by side and you will find your lane. One sauce loves brisket bark, another flatters ribs, and a lighter one wakes seafood. It turns the table into a tiny tasting flight.
Ask the staff for pairing tips. They will steer you right with a friendly nudge. Sauce here is not a crutch, it is a conversation. Try them all and let the smoke lead your decision.
The bar feels like a local handshake. Craft cocktails lean refreshing rather than fussy, with bright citrus and island herbs cooling the slow-smoked richness. Local beers pour clean and easy, perfect for chasing a rib or brisket bite.
You can settle in at a high top and watch service hum through the historic room. It is relaxed, never stiff, and tuned to conversation. Drinks complement food instead of competing with it.
Ask about rotating taps and seasonal mixers. The team loves to share favorites and will point you toward a perfect match. Whether you sip slowly or keep it crisp, the pairings make each plate sing a little brighter. Cheers to balance and breeze.
Bring the crew and let everyone find a lane. Kids lean toward mac, fries, and tender chicken, while grownups chase bark and glaze. Portions are friendly, and the vibe welcomes sandy shoes and big smiles.
Service moves quickly without feeling rushed. Staff are ready with extra napkins, sauce, and suggestions before you ask. It is the kind of place where a family dinner becomes a weekly habit.
Share plates to turn the table into a tasting. Let kids sample a rib and you might watch a new favorite happen. The warmth here is more than the smoker. It is the people making sure you are fed and happy.
The building carries stories in its beams. You feel it when you step inside, a blend of rustic cafe and lively bar, with the smoker’s perfume drifting through. Vintage touches and warm wood make the room feel grounded and welcoming.
Sit by the window to watch Waimea’s light change, or tuck into a booth for a long, easy meal. The space holds both locals and travelers without forcing a script. It is Hawaii hospitality turned into architecture.
You are not just eating, you are settling in. That mood seeps into the plates, into the pace, into the smile you notice on your own face. Food tastes better when the room breathes like this. It is part of why people return.
Craving smoke by the beach. Grab takeout and time it around their hours, with doors opening at 11:30 AM most days and closed Tuesday and Wednesday. Orders travel well, especially ribs, brisket, and slaw.
Call ahead if you are on a schedule, and ask about peak times. Mid afternoon tends to be calmer, while early dinner hums. Pack extra napkins and a small cooler if you are driving upcountry or down the coast.
Sauces in small containers keep everything lively. You will unbox, breathe in the kiawe scent, and feel the day slow down. A picnic blanket, an ocean view, and you are set. Easy, delicious, and very Big Island.
The staff carry the same warmth as the food. You feel looked after without any fuss, from the first greeting to the last check in. Questions about meat cuts or sauces get answers with enthusiasm rather than sales pitch.
They work efficiently while keeping the pace calm. That balance lets you linger without losing momentum. Refill, sauce, extra plate, it all shows up at the right time.
Trust their recommendations on daily specials or sides. You will taste the difference in small details they share. Good service can make a meal. Here, it makes your whole evening feel easy.
Save room for something sweet, even if you think you cannot. A slice of pie with tropical fruit or a creamy treat resets everything after the smoke. The crust flakes, the filling hums, and you remember that dessert can be simple and perfect.
Coffee or a nightcap helps the flavors linger. The dining room softens as evening settles, and dessert lands like a friendly wave. It is not sugar bomb territory, just a thoughtful finish.
Ask about whatever is house made that day. Staff will point you right and maybe share a favorite memory tied to the recipe. You will leave with a light step and a happy palate. The last bite seals the visit.
Set your map to 64-957 Hawaiʻi Belt Rd, Waimea, and plan for a relaxed feast. They are open 11:30 AM to 8:30 PM most days, closed Tuesday and Wednesday, with a steady dinner rush. Call +1 808-885-6268 or peek at the website for updates and specials.
Parking is straightforward, and the vibe is casual. Come as you are, hungry and curious. The menu bridges barbecue and local seafood in a way that feels uniquely Big Island.
Whether it is a family meal or a solo brisket mission, you will find friendly faces and reliable smoke. Take a breath, sit down, and let the room slow your pace. By the time you leave, you will already be planning a return visit. That is the sign of a place that gets it right.
