Char-Grilled burgers, Hawaiian BBQ & local favorites made with Aloha in Hanalei, Kaua'i
Monday – Sunday
Lunch: 11:30AM – 5PM
Dinner (Thurs): Till 7:30PM
Big Nick and his wife, Shentel, are both products of Hanalei. Born, raised, and rooted in this community. They first met as kids at Hanalei School, just steps from where Big Nick’s now stands. Shentel’s family has farmed taro here for five generations, and Nick has spent decades working in Hanalei kitchens and tech rooms alike.
When we say we serve our community, it’s not just talk, we’re serving our friends, our neighbors, our ʻohana.
Photo from 2001, when Big Nick helped open Tropical Taco in this very location.
Our family has farmed taro in Hanalei Valley for five generations. Today, all the taro served at Big Nick’s comes directly from our family farm.
We honor taro’s traditional importance while exploring new ways to introduce it to more people. Taro can be much more than poi. It is a versatile local ingredient that belongs in both traditional foods and creative new dishes.
We use our family-grown taro in our crispy taro burger, taro salad, taro wedges, and taro fritters. These dishes give customers approachable new ways to experience taro while supporting local agriculture and preserving our family’s connection to Hanalei Valley.
At Big Nick’s, farm-to-table is not a marketing phrase. It is our family growing food in Hanalei Valley, creating new possibilities for an important local crop, and serving it at our family restaurant in Hanalei.
From our blue food truck in Kīlauea to our home in Hanalei, Big Nick’s has always been about good food and ʻohana. For Nick, this move brings the story full circle. Back to the former Tropical Taco space he helped Uncle Roger open years ago. Same heart, a new chapter, and a little food truck spirit that came along for the ride.
At Big Nick’s it’s all about the charbroiler.
The sizzle of real flame on meat. The kiss of smoke. The caramelized edges where our house-made sauces meet the fire. This is where Hawaiian BBQ and burgers go beyond ordinary.
In a world of griddle-smashed shortcuts, Big Nick’s chooses the flame, and it shows in every bite.
Big Nick didn’t follow a template, he built his own.
Dozens of hours. Countless test patties. Weighing every burger down to the gram.
He chased the perfect balance of weight and thickness, engineered to cook just right over high flame.
The result? A burger that sears fast, stays juicy, and hits with flavor every time.
Our most popular item. A combo of our favorites. teri beef, teri chicken, and breaded coco-mac-nut shrimp. Served with white rice and potato/mac salad
Big Nick's twist on a local favorite. Hand breaded and deep fried teri chicken thighs soaked in our sweet and spicy chili pepper sauce. Served with white rice and potato mac salad
Not a plate lunch, but eats like one! Our house salad with grilled teri chicken, crispy wonton, topped with our creamy homemade asian sesame dressing
When da grumpy paniolo comes it only means one thing, to fill up! double quarter pounders of ground beef, bacon, jalapenos, sauté onions, meriperi sauce and blue cheese
Double patty of charbroiled ground beef, smothered in our teri glaze. Topped with cheddar cheese and buttermilk crispy onions
Big Nick's special blend of locally sourced taro, black beans, jalapenos, and spices. Topped with meri peri sauce, lettuce, tomato, and onions
