On June 1, Ohana Island Kitchen moved into the walk-up window on the side of the Truffle Table on Umatilla and 15th streets. Although the window had been vacant since Tifamade Cantine closed up shop in 2014, curious lunchers quickly began to pack the lone picnic bench outside for Ohana’s vibrant, summery fare.

Husband-and-wife team Louie and Regan Colburn are behind the Hawaiian-inspired business. The pair met in Colorado Springs, but relocated to Los Angeles in 2008 while Louie was deployed in the Air Force. Upon returning to Colorado in 2010, Louie attended culinary school and began working at the Truffle Table, while Regan nurtured her love of photography.

They launched Ohana this summer as a testament to the flavors of Louie’s Japanese-Hawaiian upbringing. The short menu includes a mango-kale-quinoa salad, Spam musubi, and a kalua pork bento box (a vibrant and filling option with succulent slow-roasted pork, rice, furikake, and Japanese pickles). While the Colburns would love to add loco moco or fried rice to the menu, they’re working out of the Truffle Table’s limited kitchen, which means no frying. Over the next two weeks, however, they do plan to add poké (soy- and sesame-marinated raw tuna) to the menu. Eventually, they’re even considering opening their own brick-and-mortar location.

In the meantime, line up for the $8 kalua pork sliders. These babies, which come three to an order, star more of that tender pork, a crunchy corn and purple cabbage slaw, and Sriracha aïoli on soft King’s Hawaiian Sweet Rolls. Just make sure to go soon, as the Colburns haven’t quite decided if they’ll keep the Ohana window open when the weather gets colder.

Ohana Island Kitchen is open Tuesday through Saturday from 11 a.m. to 2 p.m.; 2556 15th St., 303-718-6580

Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.