You can get a cold ramen salad, churros and a massive chicken cutlet plate in one spot.
Pan-seared snapper with Thai-style curry, chocolate and shiso and more.
There’s new life in the old Matteo’s space on Seaside.
Kiawe-smoked scallops with lychee, mochi cake with rum-soaked cherries, and more.
A couple fires pies out of a tiny kitchen in the backyard of this Waikīkī hotel.
Because where else can you get a four-course meal prepared by one of the most celebrated chefs around, a glass of wine and valet parking for $49?
New desserts by pastry chef Heather Bryan, formerly of Vintage Cave and Nobu.
Did you know Hawaii produces about $2.4 million worth of honey per year?
Two new poke counters land in Honolulu.
Now you can bask in the old-world steakhouse cool of Hy's without having to fork over fifty bucks for steak.
Open late with a dinner menu, too