Jackie Rey's Ohana Grill Hilo — Restaurant in Hawaii

— Where Culinary Art Meets Island Soul

Tucked into the heart of Hawaiʻi Island, Jackie Rey’s Ohana Grill is not just a restaurant—it’s a love letter to flavor, culture, and craftsmanship. Whether you’re stepping into the cozy, welcoming Kona location or the vibrant dining room in Hilo, Jackie Rey’s serves up more than meals—they plate edible masterpieces.

From the first course to the final bite, each dish at Jackie Rey’s is composed with the precision of a seasoned artist and the passion of a true island soul. The presentation? Breathtaking. Plates arrive like a curated exhibit—bursting with color, layered textures, and artistic swirls of sauces that could rival brushstrokes on canvas.

Take, for example, their Macadamia Nut-Crusted Fresh Catch. It’s as if the ocean kissed the plate: flaky, tender fish enrobed in a golden crust, perched atop a bed of creamy garlic mashed potatoes, accented by a lilikoi beurre blanc so silky and vibrant it sings on the tongue. A drizzle of local herb oil and edible blossoms complete the story—elevating the dish from delicious to unforgettable.

Equally mesmerizing is their Grilled Ribeye, a carnivore’s dream presented with a painter’s eye. The steak is perfectly charred and sliced with intention, set against a backdrop of roasted root vegetables and buttery truffle demi-glace. Even the garnish—a crisp tangle of fried onions—adds texture and drama.

But it’s not just the entrées that deserve a standing ovation. The Ahi Poke Stack, layered with avocado, seaweed salad, and crispy wonton chips, delivers both beauty and balance. It’s bold, bright, and elegantly simple—the kind of dish that leaves you reaching for your phone and your fork.

Dessert is no afterthought either. The Lilikoi Crème Brûlée arrives like sunshine in a ramekin, its sugar crust caramelized to golden glass, giving way to a tart, tropical custard that melts like silk.

What Jackie Rey’s does best is merge local ingredients with international techniques, creating plates that tell stories of Hawaiʻi’s land, sea, and spirit. Every detail is considered, every bite intentional.

In a word? Exquisite.

Jackie Rey’s isn’t just a dinner spot—it’s a destination for those who believe food should nourish the soul and delight the eyes. A must-stop for locals and...

A Disappointing Experience with a Few Bright Spots

Let’s start with the garlic bread—except it’s not garlic bread. It’s just bread served with garlic butter. For $5, this feels like an unnecessary upcharge for something that should be complimentary. Owners, take note: This is not a premium menu item.

Moving on to the steaks—unfortunately, both were disappointing. My Black Angus ribeye had zero seasoning—not even salt. It was served with bacon jam, an odd and unnecessary addition that only distracted from the steak itself. A quality ribeye should shine on its own.

My wife’s prime rib was another letdown. It was only available at medium plus, meaning they rushed and overcooked it, leaving it tough and lacking tenderness. However, the fingerling potatoes served alongside were delicious and well-seasoned—one of the few highlights of the meal.

The Thai-inspired crab cakes were enjoyable, but the lemongrass Caesar salad felt uninspired and fell flat.

On a positive note, the spicy spare ribs were fantastic—bold, flavorful, and worth ordering again.

Drinks? The iced tea was overly tannic and far too strong, making it unpleasant to drink.

The one shining star of the evening was our waitress—friendly, attentive, and on top of everything. She made the experience more enjoyable despite the food’s shortcomings.

Overall, the restaurant has potential, but serious missteps in execution and seasoning hold it back. A few standout items (like the ribs and potatoes) aren’t enough to justify the prices, especially when basic elements like a properly cooked steak are missing....

I had the pleasure of dining at Jackie Rey's last week with my bestie, and it turned out to be an extraordinary experience! Though I've visited a few times before with just okay results, this visit truly stood out.

We arrived just in time for happy hour and indulged in some delightful pupus and refreshing mocktails, kicking off what evolved into a fantastic three-course meal. The clam chowder was a perfect starter—absolutely divine—and the garlic bread was a yummy accompaniment. We shared a salad that was so hearty and delicious it could have been a meal on its own, but since we were celebrating, we were ready for more!

I had to reassure our attentive server that I wasn't finished yet because I wanted to savor EVERY SINGLE BITE. This set the stage perfectly for the entrees, which truly stole the show. I ordered the seafood trio, and wow—those mashed purple sweet potatoes were unexpectedly good, and I don’t usually enjoy them! The ono was absolutely ONO—perfectly seared with beautiful grill marks, incredibly tender, and flavorful. The shrimp were equally amazing, while the crab cake was delightful, though slightly overcooked for my taste. I could take or leave the pineapple salsa, but I would happily return for the trio!

My friend opted for the pork chop, and I’m so glad she was in a sharing mood, because I know what I’ll be ordering next time—it was tender, juicy, and bursting with savory flavor. I would order those garlic mashed potatoes by the bucket every day and twice on Sunday

A huge shout-out to the chef for making this meal so memorable. I can’t...