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