The Hawaii Food & Wine’s signature event kicked off at the Modern Honolulu.

The Brewseum door opens to what could be Honolulu’s most delightful hole in the wall.

Sake dinner at Hakone, "Leading Ladies" at Alan Wong's, 5 bartenders pour drinks for Hiroshi's contemporary kaiseki.

Expect a bakery, a coffee and juice bar, a takeaway spot with sandwiches and pizzas, and a small plates concept with a bar.

News from Greens and Vines, HASR Bistro and Vino.

We asked Alan Wong, who founded the HFWF with Roy Yamaguchi, which chef he would pick to interview, and what five questions he’d ask.

Jump on the breakfast wave and try one of Honolulu’s newest brunch options.

Little Sheep has the best side of carbs of any other hot pot in town, in particular, the fresh, thick noodles.

We’re not talking about the dry bread that scrapes the roof of your mouth. This is a showcase of great bread and ingredients.

By connecting consumers directly with fishermen, Local I‘a hopes to provide transparency in how our seafood is sourced.

It’s a baby blue-and-cream-colored shoebox of a shop, with only seven flavors at a time—right now, they range from vanilla to Fruit Loops vodka.

“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.