New spots Koko Head Cafe and Bills Sydney introduce novel dishes, but in very different ways.
Don’t be blue—perk up with these purple treats.
A veggie subscription box, meal plan and cooking lesson rolled into one.
Highway Inn’s third generation tries to figure out how to keep a postwar restaurant relevant.
For Mother’s Day, special occasions and all the days in between.
Burmese, Surf and Stamina.
Hawaiian Shochu Co., a tiny craft distillery, turns sweet potatoes into shochu.
The biggest little neighborhood restaurant.
Nothing more than $6.
Irish whiskeys are enjoying a renaissance, at home and in Honolulu.
Picnic food from down under.
The new MW Restaurant serves food with influences from two of Hawaii’s most beloved kitchens, Alan Wong's and Zippy's.