What is mad Bene?
“Mad Bene (East Coast slang for “crazy good”) is an homage to all the great Italian food we grew up with on the East Coast but that isn’t here in Hawaii,” said Henry Yoon co-owner of Mad Bene. “Together with head chef Bao Tran, who has worked in some of the best kitchens in New York City, we’re excited to bring this concept to Kapolei Commons.”
How do I order pizza at Mad Bene?
Take out flyer (sorry couldn't import my pic) all pizza available $15 for one or 2 for $25. Go to mad Bene.com or 744-7400. Enter code: Madtakeout when ordering. Your trust is our top concern, so businesses can't pay to alter or remove their reviews. Learn more. Start your review of Mad Bene.
What's new at Mad Bene on Oahu?
After roaring success in previous restaurants on Oahu, the talented team behind Café Duck Butt and DB Grill have turned their sites on a new, family-friendly Italian concept called Mad Bene. Mad Bene is located next to DB Grill and features fresh pizzas, pastas and even mozzarella cheese all made from scratch in house.
How do I get Mad takeout pizza for $15?
Take out flyer (sorry couldn't import my pic) all pizza available $15 for one or 2 for $25. Go to mad Bene.com or 744-7400. Enter code: Madtakeout when ordering. Your trust is our top concern, so businesses can't pay to alter or remove their reviews. Learn more.
No. 7: Parties and gifting
Whether you’re taking the crew out for a pizza and pasta date or you’re treating them from afar, Mad Bene has it covered with a large outdoor patio, a private dining room and gift cards in any denomination. Treat me with excellent pizzas and pastas and I’ll be your bestie forever!
No. 6: My table near the kitchen
My favorite table in the whole restaurant is tucked away in the far corner near the bar, just below the large picture windows overlooking the action of the kitchen. It’s right at the pass so you’ll see everything from tomahawk steaks to bowls of spaghetti and meatballs sliding through.
No. 5: The Kings Wings cocktail
Using KōHana Rum’s Kea, a spot of Aperol and li hing pineapple, this one’s got all the right notes of a proper cocktail. The sweetness from the grassy rhum agricole and pineapple balances with the dry zestiness of the bright aperitif. It’s just as easy to crush when you’re feelin’ the pau hana jitters as it is to sip throughout your meal.
No. 4: The Supremo pizza
I used to be all about the NYC pizza with its crust-to-crust layer of Ezzo pepperoni and the nostalgic caddy of seasonings, but it has moved to second place behind the Supremo. This earthy creation has savory Pono Pork sausage, delicate maitake mushrooms and fennel that makes this pie a warm aromatic sensation I have a hard time sharing.
No. 3: The Pork Chop Marsala
When the hogs are as happy as those that are born and raised range free in Wai‘anae Valley, the product speaks for itself. Not much more than a trip through the domed brick oven is required to turn this double chop into a tender piece of meat.
No. 2: Crispy Garlic Guy
This unassuming side is truly a show-stealer. Whenever I make someone try these crispy, garlicky potatoes laced with Calabrian chili oil, their eyes roll back and they practically steal the dish away from me. I mean, potatoes done up with garlic and spice are everyone’s guilty pleasure, right? Warning: you’ll probably order multiples of these.
No. 1: Pappardelle Bolognese
As a pasta boi at heart, I will travel far and wide for a bowl of sultry noodles. Prepared fresh in-house daily, these silky ribbons of pappardelle are coated in a meaty 12-hour bolognese ragu that tastes like a recipe that’s been handed down for generations.
