Hawaiian Barbecue Menu
Over 24 Years of Experience
Local, Family-Owned Business
Authentic Dishes Made Fresh Daily
Visit the locally owned Kona Cafe Hawaiian Barbeque And Catering today for authentic and delicious Hawaiian barbecue. Taste the difference with a Huli BBQ pit used to cook fresh and authentic food choices daily. We offer great food and delicious catering services.
The Way Barbecue Was Meant to Be
Most of our menu is cooked on our Hawaiian Keawe Wood Pit Grill. Barbecue that is grilled over the open fire, not smoked, provides an unmatched depth of flavor and adds a certain taste you won't find elsewhere.
We offer gourmet food on paper plates. Serving Springfield since 2001, the Kona Cafe has a relaxing atmosphere. As innovators of Hawaiian BBQ in Oregon, we provide you with unique choices for your next meal.
Kona Cafe is a chef-owned-and-operated business with a menu made fresh daily. We offer our menu at a great price every day. We're your favorite family-owned and operated barbecue restaurant.
Visit us in Springfield for delicious Hawaiian food. We are only offering takeout service at this time, but when our remodel is fully done, we will reopen for dine in.
Choose From:
- Barbecue, Teriyaki, or Volcano Chicken
- Smoky salty Kalua Pig
- Barbecue St. Louis Style Ribs
- Teriyaki Tri-Tip Beef
- Plate lunch style or on a sandwich
Over 24 Years
We are family-owned and operated that has now been in business for over 24 years. You'll always find the best-priced barbecue on the West Coast here at the Kona Cafe. Call us today.
Create the Meal You Want
You'll experience the difference in taste at Kona Cafe. Unlike some restaurants in the area, we do not smoke ribs, instead, we cook them slowly over low heat using mesquite charcoal on the grill, just the way you'd want them at home if you had the time to do the job yourself. Now you won't have to worry because we'll do it for you! Special mixed plates come with your choice of any two sides.
Full-Flavored Ribs You'll Love
We marinate our St. Louis-style ribs in our homemade Huli sauce for at least 48 hours then turn them slowly for hours over loose Keawe Wood. This imparts the sweet smoky taste throughout the ribs.
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