Privateer’s Cove: Adventures in Dining

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Vick Traxler, owner of Privateer’s Cove in Kailua-Kona. Karen Rose photo.

For diners looking for an experience as unique as their food, Privateer’s Cove in Kailua-Kona offers just that and more. Tucked away in the old industrial complex, Privateer’s Cove serves interesting dishes and features exotic meats from around the world.

Even more interesting than the menu, is the founder of Privateer’s Cove, Nick Traxler.

“I wanted a place unlike any other—a living room for my friends,” said Traxler.

The restaurant is indeed unlike any other and Traxler invites guests to dine in his establishment with the understanding they abide by his well-documented rules…

Displayed in extra large print, the rules of Privateer’s Cove are clearly defined for diners so there are no misunderstandings.

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The first posted rule is No Pretension. In other words, customers must be nice and act like adults.

The second rule is no talking on cell phones—no exceptions or excuses accepted.

The third rule is all red meat is cooked medium rare or rare. If a guest prefers their steak cooked more well done, the staff will happily recommend other establishments that will, according to Traxler, “overcook your meat and charge you more.”

The last rule is guests may not speak against men and women in uniform.

Traxler makes his rounds from table to table chatting with customers and sharing stories of his days performing at Renaissance fairs and being a police officer in Arizona. He’s proud to run his business as he sees fit and feels those who don’t care for his style can eat somewhere else. Outspoken and uniquely brazen, he has as much character as his menu.

Speaking of the menu, kangaroo potstickers are a favorite appetizer. Kangaroo meat is shipped in every Wednesday from Sydney, Australia. Traxler donates a portion of the sales from the pot stickers to help benefit the Kealakehe High School Wrestling Team. If kangaroo isn’t your thing, the Truffle Mac & Cheese is a delicious and rich comfort food appetizer.

The American Legion Special is an Alligator and Chicken Étouffée. Part of the proceeds for this entree help support the American Legion Post #20 in Kailua-Kona.

If beef is more your thing, the Port of Helena Filet Mignon is served rare to medium rare with a mushroom red wine and poached egg over mashed potatoes.

For seafood lovers, try the Port of Charleston Shrimps and Hominy, an eclectic take on the classic creamy cornmeal topped with shrimp on homemade garlic sauce.

On Wednesdays, the lunch special is camel burger, which is nicely seasoned and served on a fresh bun.

Privateer’s Cove is a bring-your-own-adult-beverage establishment, so guests are offered the opportunity to pair their exotic meats with their beverage of choice.

If there’s any room left after all the exotic critters, indulge in the creme brûlée or mud pie.

Overall, Traxler’s goal is to make new friends. As it states on his menu, “With almost 7.4 billon people in this world, we should all endeavor to make new friends.”

Privateer’s Cove is open Monday through Saturday from 11 a.m. to 4 p.m. and 5 to 9 p.m.; closed Sundays.

Call (808) 882-1200.

The restaurant is located at 74-5565 Luhia St in Kailua-Kona.

For more information or to view the menu, visit privateerscove.wixsite.com.

 

Alligator and Chicken Etouffee at Privateer’s Cove in Kailua-Kona. Karen Rose photo.

Filet Mignon at Privateer’s Cove in Kailua-Kona. Karen Rose photo.

A very hungry customer at Privateer’s Cove in Kailua-Kona. Karen Rose photo.

Kangaroo Wontons at Privateer’s Cove in Kailua-Kona. Karen Rose photo.

Rack of Lamb at Privateer’s Cove in Kailua-Kona. Karen Rose photo.

Shrimp and Hominy at Privateer’s Cove in Kailua-Kona. Karen Rose photo.

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