Liquor Stores in Kapolei, HI

“The food was soooo ono! Definitely the best food, service, ambiance and view I've ever experienced! My hostess Summer and waitress Alyssa was excellent! The wagyu beef was unbelievable!! So rich and tender it blew me away! Definitely coming back!”

“Sliced to order prosciutto di San Daniele, prosciutto di Parma, mozzarella di bufala, burrata, bresaola, cambozola, pate` mousse with truffle, Cambozola, savoiardi "lady fingers", unusual and imported cheese and salumi... Mmmmmm *these* are just a few of my favorite things!! After 11 years in Italy, when I returned to my native Hawai'i it was a bit of a bummer to not be able to relive and share certain foods that became daily dish staples for me. I would boast about this cured meat and THAT parmiggiano and creamy burrata mozzarella... But they were just memories of the past. Hawai'i is my home and i would never move back to Europe but just part of the palate was missing it... Until we stumbled upon R. Field Wine. Tears... ugly, slobbery tears that ruin your makeup. I cried them. But out of joy. Pure joy. You want Italian staples? You can find them here. There are several locations, all found inside or next to Foodland, but the ones I frequent most are Kailua, Ala Moana and Kapolei. All the greatest cured meats I could find in Italy, I can now find at R. Field Wine. Not even kidding. My favorite prosciutto is San Daniele (they tend to butcher the name- but they have it- so I'll take it) and my favorite type of mozzarella is burrata (a little pricey but worth every penny). If you are making a charcuterie/ grazing board to impress, the following are my go-to's from this awesome gem of a place. They give samples if you are unsure about the meat. -Prosciutto San Daniele (the smaller the round, the sweeter-- I like mine salty- so I always ask to see the cut first... **when curing, they hang the meat from smaller end- so all salt and seasoning runs down to bigger part**) -Prosciutto di Parma (the real deal, not that pre-packaged smelly cardboard- same rule as above, the smaller the round, the sweeter- the longer- the saltier) -Speck (if you find scamorza cheese, roll it up in the speck and pan-fry... ooohh!! Amazing!! They're called "uccelletti" or "little birds") -Bresaola (bray-ZA-OH-LA) this is the leanest cured meat you will find. In Italy it is common to find this smoky delicacy in horse meat but the imported one is usually beef. Sprinkle with lemon and olive oil for a model's meal. They eat this when dieting. If you want to make it more exciting, eat it with mozzarella to cut the salt. -Burrata- the creaminess of this mozzarella is unparalleled... doesn't slice well but on pizza or raw with prosciutto or tomatoes is divine. -Pate- they have black truffle duck pate and goose pate- they are amazing- just depends if you like truffle or not! Try them! Cambozola- is like a creamy gorgonzola that is less sharp but melts beautifully on warm crusty bread! Note: not for non-blue cheese lovers. The brave only! Savoiardi- what I use to make tiramisu. Don't forget the mascarpone in the fridge section! R. Field also is home to many wines and liqueurs (as the name suggests) and quality local products like my favorite kauai cocoa for tiramisu, chocolate, coffee and honey. Hope this was helpful! You can't go wrong with any of their salumi! I promise!”