The readershavespoken… - West Hawaii Today

Offering hard-tofind
deli selections and
delicious sandwiches
created with the best
ingredients, Lighthouse
Delicatessen has quickly
become well-known
among North Hawaii
residents.
Four friends, Bobby
Hoyt, Rick Klaus,
Chris Scelza and Marci
Elizondo opened
Lighthouse Delicatessen
in October of 2010 after
noticing a culinary void
in Hawi. With their
combined experience,
a delicatessen was the
perfect fit.
Combining excellent
ingredients with
meticulous care while
preparing each sandwich
is what makes them so
good.
“We use the freshest
and best ingredients
available, said co-owner
Bobby Hoyt. “Each
sandwich is made not
only with love, but as if
we were going to eat it
ourselves.”
The owners do their
best to use locally grown
vegetables, fruits and Big
Island meats whenever
Best Sandwich
Lighthouse Delicatessen
available.
Some unique offerings
include the Chicken
Cordon Bleu sandwich,
and the Thanksgiving
sandwich comprised of
turkey, cranberry and
stuffing. However, some
of the most popular
offerings at Lighthouse
Delicatessen are classics
such as the Reuben or
meatloaf sandwiches.
Besides a diverse
selection of madeto-order
sandwiches,
Lighthouse Delicatessen
makes a variety of deli
items available to a
tiny town where these
foods were previously
unavailable.
“The majority of our
products are unique
in North Kohala,” said
Hoyt. Available offerings
include exotic cheeses,
cut-to-order meats, fresh
loaves of bread, fresh
pretzels, Dr.Browns and
Bunderburg sodas.
Other signature items
include pretzels, black
and white cookies,
fresh baked loaves
of bread and houseroasted
meats, like Big
Island roast beef, local
NORTH HAWAII NEWS JUNE 23, 2011
organic turkey and pork
tenderloin.
The adjacent
Lighthouse Liquors offers
the perfect complement
to offerings at the
delicatessen.
“Lighthouse
Delicatessen and
Lighthouse Liquors are
like two peas in a pod,”
said Hoyt. “Who doesn’t
like good things to eat
and drink?”
Like Lighthouse
Delicatessen, Lighthouse
Liquors offers a wide
range of selections in
Kohala which sets the
store apart from the
others.
Hoyt said, “Where else
can you buy a great Pinot
Noir, Single Malt Scotch,
a Pabst Blue Ribbon, or a
boutique beer all in the
same place?”
These four ownerfriends
take pride in
their incredible food and
often indulge in their
own delicious creations.
But Hoyt said the best
part about running a
delicatessen is seeing the
sheer enjoyment of the
people who enjoy the
food they make.
DeaDline
Space reservation and advertising copy deadline is
Thursday by 4pm,
one week prior to desired publication.
Please phone or fax your order to
Ph: 885-0507 • Fx: 885-0601
For advertising info, call Lisa 930-8672 or Renee 930-8674