Pint and Jigger opened to critical acclaim in the summer of 2012. Garnering many awards such as Best Cocktail Program, Best Bar, and Best Burger in Hawaii.
Recently Dave Newman has been recognized as a Finalist for a James Beard Award in Outstanding Cocktail Professional.
proudly offering Hawaii’s largest whiskey selection
Dave Newman, Owner and Operator
Dave Thor Newman of Pint + Jigger has been in the restaurant industry and behind the bar for three decades. His accomplishments and accolades are too many to list, but he has most recently been nominated for a James Beard Award in 2025 in Outstanding Cocktail Professional! Dave’s passion for travel and food are reflected in his creations behind the bar and has traveled around the globe working behind bars in multiple countries and some great cities in the states. Most notably, Spain, Honduras, Los Angeles, San Francisco, Colorado and for the last 18 years in Hawaii.
With Dave at the helm, Pint + Jigger has become synonymous with craft cocktails, craft beer and outstanding hospitality in Hawaii. One of the first craft cocktail bars to open in the state, Dave has mentored many of Hawaii’s top bartenders. The family tree of those who have worked at Pint reads like a who’s who of the most notable bartenders in the state. His creations have been featured everywhere from the NY Times, Playboy Magazine, Food & Wine, Travel and Leisure and even Popular Mechanics!
Spencer Yamanaka, Executive chef
Leading Pint + Jigger’s kitchen team is Executive Chef Spencer Yamanaka, a culinary expert with over 16 years of restaurant experience. A Graduate of Kapiolani Community College’s esteemed Culinary Arts program, He honed his skills at Alan Wong’s Honolulu, where he worked while completing his degree. After Graduation he continued to refine his craft under the mentorship of Chef Alan Wong for six years, improving his understanding of the culture and culinary art of Hawaii.
Though deeply rooted in fine dining, Chef Yamanaka brings a dynamic and refreshing perspective to Pint + Jigger’s culinary vision, utilizing locally sourced ingredients from dedicated farmers and utilizing it with his experiences growing up in Los Angeles and Honolulu.
Timothy Pangelinan, Sous Chef
With over 16 years of culinary experience specializing in high-volume, detail-driven environments. Chef Tim’s foundation was built through rigorous training in both basic and advanced culinary arts at Hawaii Job Corps and Treasure Island Job Corps. For 10 years, he honed his skills at Flying Food Group, mastering bulk cooking, precision processes, and streamlined kitchen operations. He thrives under pressure, leads teams with calm efficiency, and takes pride in maintaining the highest standards of food preparation and safety. Known for his outstanding attention to detail, effective task delegation, and commitment to consistency.
Sean Stubbs, Lead Line Cook
With 18 years of dedicated culinary experience, Sean has been grateful enough to hone his skills across a diverse spectrum of kitchen environments. From the precision of fine dining to the heartiness of local lunch spots. Starting in an Indian kitchen straight out of high school, Sean progressively expanded his expertise through many different regional cuisines predominantly based off of eastern cuisine. This varied background allows him to bring a unique perspective and diverse flavor profiles to his current role at Pint + Jigger!
Max Kamm, Beer Program Director
I worked at Top of Waikiki forever while going to school for Interior design. Around 2016 I met Jen Ackrill right before I planned to leave the industry and take a job in design. She introduced me to “Craft” bartending and showed me design and cocktails actually go hand and hand. I said no to the design career and dove head first into the bar world. Never looked back. Ended up at Pint and Jigger shortly after where I Met Dave and his crew of absolute hammers. It was intimidating and humbling to say the least! 8 years later I’m still here and couldn’t imagine being anywhere else. Blessed everyday!
Favorite Pint drink: Vida, large, neat.
Levi, General Manager
Born and raised on the island of Kaua‘i, I moved to Las Vegas in 2005 and found my passion in the hospitality industry. I’ve been working in nightlife and restaurants/bars ever since, learning the ins and outs of great service, strong teams, and good vibes—especially in fast-paced, high-volume environments.
I got my start opening Jet Nightclub, one of the first spots in Vegas to pioneer bottle service, which set the tone for the rest of my career. I began my management journey at Skybar in the Mondrian Hotel Los Angeles, then went on to manage Hyde Lounge at the Crypto.com Arena (formerly known as Staples Center).
This past year, I moved back to Hawai‘i with my wife and kids, and I’m stoked to be part of the Pint + Jigger crew. Looking forward to sharing good times and great drinks with all of you.
Keena, Assistant Front of House Manager
I joined the Pint & Jigger family in 2017 as a food runner, and from day one, I was captivated by the energy of the bar. It was our very own Dave who ignited my passion for mixology. Under his mentorship, I honed my skills, learning to create not just drinks, but experiences with every cocktail. My time behind the bar was invaluable, and now, as the Asst. General Manager, I’m delving into a new dimension of our operations. It’s a privilege to contribute to Pint & Jigger’s evolution, and I’m excited for the many more chapters to come.