430 PKWY is Honolulu’s newest cocktail lounge

Be forewarned: If you’re rushing, you might miss it.

430 PKWY Cocktail Lounge opened quietly on Dec. 12, 2024. The space is upstairs in 430 Piikoi Parkway building, and there’s no signage for the venue except for the 430 number.

The building dates to the late 1950s and was ideal for the new lounge, according to director of operations John Matthews.

“We love the history of the space and the concepts opening around the neighborhood,” he says. “We felt that the offset of the space would be a drastic reveal to our guests. We are tucked away, but wanted a name that would resonate with the neighborhood and be easy to understand.”

Once you go up the stairs and see the doormat, you'll know you’re at the right spot.

The interior is dark, but the vibe is cozy and ideal for lounging, thanks to the couches and low tables.  

“430 PKWY was created as a place for people to enjoy craft cocktails in a subtle, relaxed environment,” Matthews says. “The bar/cocktail scene in Hawaii is definitely on the rise with the amount of talent in the state, so we wanted to add our thoughts on the matter.”

The lounge currently features cocktails only. The cocktails were created by bartender Jacob Cedeno, who previously worked at French restaurant natuRe Waikiki. Seating in the lounge is currently available on a first-come, first-served basis. Depending on the number of seats available, the cocktail lounge will have a waitlist for those who want to join for that evening.

“Jacob and Rob [Galvez] came in with a solid following already, so a lot of our patrons love asking them for a cocktail based on their creativity,” Matthews says. “With the seasonality of the list, they love reaching into their bag of tricks for some very well-balanced cocktails. Lately, they have been revolving around fruit- or citrus-based cocktails.”

The creative cocktails boast cheeky names. For instance, Discovery Bae ($23) is named after Discovery Bay — “It’s fun to watch the sunset from places like Pesca Waikiki or Prince Waikiki,” Cedeno says — and the resulting cocktail is one designed to associate with a sunset or sunrise. Mauka Breeze ($22) is likened to a pumpkin spice cocktail made with kabocha; its name is reminiscent of winter in Hawaii, when the wind is cooler and there’s sweater weather.

The Blue Hawaii comes highly recommended by Cedeno. This clarified cocktail includes ingredients like pineapple, coconut, lime and Bank’s 5 Island rum. It's a play on touristy cocktails that you'd see at a hotel bar, he says.

The 430 old fashioned ($18) is a customer favorite so far. This rendition boasts a citrus-forward flavor, along with macadamia nut bitters. Both the 430 old fashioned and the 430 martini will change every three to four months depending on seasonal ingredients, Cedeno says.  

For those wanting a bubbly, fruitier cocktail, the Queen Emma ($21) is ideal. This twist on a French 75 includes ingredients like housemade guava syrup, Lokelani sparkling rose (from Maui Wine), St. Germain, guava, lime and cinnamon.

If you don’t see something that quite matches your taste, opt for the dealer’s choice ($20), a bartender creation designed to match your preference, whether you want something spirit-forward, fruity or more herbaceous.

The dealer’s choice option also applies to the zero-proof beverages ($15 each). The flavors range from lilikoi and calamansi ($15) to strawberry and basil ($15). The mocktail menu will grow as time goes on, Cedeno notes.

Since a food menu isn’t currently available, graze on complimentary party snacks like popcorn and mixed nuts. But stay tuned — ono grinds might be coming soon.

“We plan to release a food menu sometime in late January or early February,” Matthews confirms. “In the meantime, we plan on updating our cocktail menu as we see how people enjoy the space and what they are looking for. We will also continually add to our back-bar selection, and we hope to have live music in the future, as well.

“We have already begun thinking about the next season’s changes for spring, but we have a lot of fun ideas to play with as we move into our fully identity in the future,” he adds. “Ideas include punch bowl drinks, a themed section of cocktails and potential bartender takeovers.” 

Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.