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Mothers of Reinvention From the moment Honolulu shut down in early March 2020, restaurants and bars have valiantly swiveled to counteract the pandemic’s effects. We have had a dazzling choice of takeout (with spots such as Senia turning it into a high art), chef kits (Pai Honolulu had a creative series), and premium produce (MW Restaurant sold farmer friends’ goods). But some are reinventing the integral idea of what a restaurant is. Alejandro “Aker” Briceño, the former Nobu Honolulu pastry chef who was part of the pioneering eateries V Lounge (where he introduced the city to Neapolitan pies and Caputo flour) and Prima, returned to Honolulu in 2019 after five years with Nobu Malibu expressly to open a V Lounge 2.0 with then-partner Chris Kajioka. They were negotiating a lease when the pandemic hit. “It changed everything. Financially it didn’t make sense,” Briceño says.

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