Restaurateurs Lee Bergeron and Tom Brown of Lucky Buck’s are bringing the famous Hula’s in Honolulu to the mainland next week at the corner of Third and University in Hillcrest. The venture has been four years in the making, according to Bergeron, who is friends with the owner of the 34-year-old Hula’s in Hawaii. The space will feature an outdoor bar stretching the length of a large patio, plus an interior thatched roof and a lanai replete with cushy seating.

“We’ll be a bar that happens to serve food,” adds Bergeron, referring to an ambitious cocktail list that includes mojitos infused with tropical juices and martinis with creative twists. The food menu will be kept simple: poo-poo platters (a.k.a., shared plates), stirfrys, pad Thai, burgers and several salads. The doors are expected to open July 2. Hula’s Bar & Grill is located at 142 University Ave.

Better than fried or baked, the 1950s concept of broasted chicken is in full swing and accessible to the public at the Navy Exchange (NEX) in Point Loma. The birds are sold from a rear space in the NEX’s Maxi-Mart, where shoppers must possess military IDs to purchase all other goods.

Owner Steve Lenahan opened the chicken counter in January, naming it Broster on the Base. He was required to drop the “a” in “broaster” because the equipment used to pressure fry the poultry is trademarked by a Wisconsin company that founded the cooking method nearly six decades ago. The broasting process is fast and desirable, requiring only 15 minutes of cooking time for a four-pound chicken, and resulting in extra-moist birds enveloped in crispy skin. Lenahan is currently eyeing two additional facilities at Camp Pendleton to expand his eatery. 2580 Nimitz Blvd. (at Rosecrans), 619-225-5766

Harney Sushi in Old Town opens its much-anticipated second location on June 30 in Oceanside to the tune of 3,500 square feet and an artsy, eco-friendly design executed by Bluemotif Architecture. “Funk Shui” is how owners Kirk Harrison and Duston Summerville describe the aesthetics, which include a 600-gallon fish tank, LED lighting and recycled bamboo and strawboard plywoods. The menu will feature nontraditional sushi rolls and entrees named after patrons, staff and friends. 301 Mission Ave. 760-967-1820

The new Mukashi restaurant in Bankers Hill opened last week, giving patrons a glimpse into old Japan through period architecture and design elements common to that country in the 1850s. The cozy dining room seats about 60 people, giving way to a seafood market within the structure that is due to open in a couple of weeks. Patrons can expect American-style breakfasts, a vegetarian-heavy lunch menu and Japanese fusion dishes during dinner hours. 2706 Fifth Ave., 619-298-1329

Venissimo Cheese in Mission Hills has added a few new items to its inventory, such as habanaro Jack from California’s Vella Cheese Company, plus “Barely Buzzed,” a mild cow’s milk cheese coated in coffee, and weekly supplies of burrata, which is fresh mozarella encasing young ricotta. In addition, nut lovers can take delight in a new line of truffle-salted Spanish almonds concocted in-house. 754 W. Washington St., 619-491-0708