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Focastrip operations manager says Keller location will focus on Hawaiian-style shrimp menu
Summary
Andrew Laboito, operations manager for Focastrip, told meeting attendees the restaurant aims to recreate a North Shore, Hawaii atmosphere in Keller and will serve a menu centered on shrimp, including coconut and sweet-and-spicy preparations; no formal actions or opening dates were provided.
Andrew Laboito, operations manager for Focastrip, told meeting attendees the company wants customers to “feel like they have almost like been transported to Hawaii.”
Laboito said the Keller location will emphasize atmosphere as much as food, aiming to “replicate that as closely as we could to be and be as authentic to the North Shore Hawaii as we could.” He described a simple, shrimp-focused menu: “We just do shrimp. That's it. That's what we specialize in. All of our plates are served with half rice and half salad.”
On specific dishes, Laboito said the restaurant will offer a coconut shrimp — “our shrimp battered in coconut flakes” made with in-house recipes — and a sweet-and-spicy option combining teriyaki sauce and a spicy seasoning. He added, “It's super delicious,” and described the overall goal as creating “an environment where everyone can relax.”
Laboito also connected the project to his personal ties to the area: “I grew up in this area. Keller's important to me. To get to share that with Keller is definitely super special to me.”
The transcript does not include details about permits, lease terms, opening dates, employment, or any formal action taken by a governing body. No funding or regulatory authorities were cited during these remarks.
