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Editor’s Page: Our Annual Hawai‘i Restaurant Guide Gets Personal

Dishing it out.


Published:

Christi Young
PHOTO: KAREN DB PHOTOGRAPHY

When it rains, I make soup. You can ask my tortured family. The moment a drop falls, I’ll have three or four pots happily simmering on the stove: my mom’s jook, my grandma’s Portuguese bean soup, my mother-in-law’s version of miso soup with somen and carrots, chicken and slicks stew from the Cook’s Country magazine my mom started sending me after I bought my first house, and almost anything else I can serve in a bowl. It’s the ultimate comfort food, warm and satisfying—and every spoonful evokes memories of the many places I’ve called home.

 

We often choose our favorite dishes because they are intertwined with the stories of our lives. And that’s what we discovered while we were putting together this year’s All-Island Restaurant Guide. The HONOLULU team asked chefs across Hawai‘i for the dishes they love to order most. The answers are a mix of old-school favorites (Kaua‘i’s Thomas Fuquay), versions of small-kid-time memories (Roy Yamaguchi) and more recent discoveries (Hank Adaniya) . But we found some of the issue’s most personal tales when editor at large Robbie Dingeman asked local bartenders to choose what they would have for their final drink. The sips come with stories of honeymoons, missed holidays, health scares and poignant recollections of weekends with a hardworking father. We say kampai.

 


SEE ALSO: Here’s Why We Decided to Use an Upside-Down Hawai‘i State Flag on the Cover


2020 restaurant guide

 

For the morning after, food and dining editor Martha Cheng found seven alternatives for your typical a.m. bacon and eggs. Read our guide to eating around the world and take along her horror tales from chefs who cater to read while you wait for your silog bowl to come out of the kitchen.

 

Outside of our Restaurant Guide, writer Timothy A. Schuler takes a look at three architecturally significant Hawai‘i homes that may soon be back in private hands. The Charlot, Goodsill and Spalding houses were gifted by their families to nonprofits to use and preserve. Instead, all three may soon be off limits to the public. Schuler shows us the challenges of keeping these historic homes.

 

In the spring fashion feature, managing fashion editor Brie Thalmann and senior fashion editor Stacey Makiya pair some of their favorite spring looks with their pick of local blooms.

 

So hit refresh and dive in.

Christi Young

 

Got a good story? Reach me at christiy@honolulumagazine.com

 

Read all of these stories in the March issue of HONOLULU Magazine. Available on newsstands in March, or purchase the issue at shop.honolulumagazine.com. Subscribe to the print and digital editions now.

 

 

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