November 2013

Biting Commentary

Noodle Tuesday: Little Sheep Mongolian Hot Pot

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

Toast Bar at Manifest

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

Local I‘a: Hawaii’s First Community Supported Fishery

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

New: Lucy’s Lab Creamery

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.

Meet Nancy Oakes at the 4th Annual Hawaii Food and Wine Festival

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

Wada Introduces a New Happy Hour Menu

Go for refined-casual Japanese food at amazing prices (everything between $3 and $5).

Kealoha: Kailua’s New Hawaiian Food Eatery

It's everything that’s right about Hawaii.

New: Scratch Kitchen and Bake Shop

Until Scratch Kitchen and Bake Shop opened, downtown office workers had to wait for weekends to participate in Honolulu’s Great Breakfast Boom. But now that there’s Scratch, there’s breakfast for all, everyday.

Morning Glass’ New Spot in Kakaako

Inside the home design store Fishcake, Morning Glass is serving the same perfect espresso and coffee we love.

Cicerone Chat: Beer Festival, Pairings and Events with Bill Carl

What's the perfect beer for ramen and burgers?

Ice Fru’s Fruit and Ice Cream Pops

All-natural pops, from pineapple-mango to ube to cream cheese, in a Korean supermarket.

Japengo’s Kamaaina Menu: a Reason to Head to Waikiki

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?

Vote Now for the Hale Aina Awards

What’s the best new restaurant to open in the last year? Where do you like to go for breakfast or brunch? What’s the best place to go for yakiniku? Which bar is tops for its beer?

Tucker and Bevvy: Breakfast

At this Sydney-inspired breakfast spot: kale and quinoa, waffles and ice cream.

Baker Faire: A Pop-up Bakeshop Featuring Honolulu Pastry Chefs and Bakers

Imagine going to one place and loading up on pastries from seven different chefs and bakers.

The Right to Bare Hands

The state Department of Health’s new rules for restaurants requires gloves for handling food.

The Baker Dudes’ New Downtown Bakery

If we’re going to carbo-binge with the Baker Dudes, it’s going to be with their macadamia sticky buns.

Chinatown Tour by Slow Food Oahu

Did you know that Sun Yat-sen, founding father of the republic of China, went to Iolani? Or that there’s a butcher in Chinatown who uses rendered fat to make soap?

Noodle Tuesday: Vermicelli at Mr. Tea Cafe

How could we claim to be the (maybe) unofficial noodle capital of the world without a noodle dessert?

Meet Johnny Iuzzini at the 4th Annual Hawaii Food and Wine Festival

Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.

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