March 2020: Table of Contents

March 3, 2020

Site Staff,

Photo: Aaron K. Yoshino

Features

Special Section: Annual All-Island Restaurant Guide

Our annual guide celebrates Hawai‘i’s delicious dining options across the Islands. Find out where chefs eat and their go-to orders, what bartenders would order for their last drink, how a chef goes from notebook sketch to final dish and read horror stories from caterers. Plus, whether you’re an introvert who wants to be left alone or an extrovert looking for conversation, we have the top places to dine solo.

History For Sale

Museums, universities and nonprofits used to be a safe haven for historic homes, a way to preserve them for public use. But now, three residences entrusted to local institutions are in danger of being sold.

by timothy a. schuler

Spring Fashion: Freshly Cut

Tropical flora isn’t the only thing blossoming in spring. Poppy hues, sleek suiting and cutting-edge accessories will soon be everywhere. So, don’t be a late bloomer, stay one step ahead (in Dior combat boots) and take note of these head-turning arrangements.

by stacey makiya and brie thalmann

Calabash

Picture Imperfect

A new exhibit at Honolulu Museum of Art.

March Picks

This month the best craft brewers in America gather at the Blaisdell, Celtic fans compete at the annual Highland Games and Hawai‘i noodle legends take over Honolulu.

By Katie Kenny

Ready to Rock

The state spent $86 million fixing Pali Highway. What did our money buy?

By Robbie Dingeman

Overheard: From The Twist to Tinder

Aloha Custino, 81, of Kapolei, met her late husband in the 1960s, a time filled with jam sessions (more on that later) and without internet or cellphones. Fast forward more than 50 years and the dating scene is much different for her granddaughter, Kayla Custino, 26, who recently moved to Kaimukī. The pair chat about all things dating in Honolulu: meeting through “the dumb machine,” how to tell when he’s serious and Tinder.

By Jayna Omaye

Da Meter

Gauging what’s hot and what’s not in Honolulu.

Kenneth Lee, chef/owner of Restaurant XO, with the dish he recommends most at his restaurant. Find out what it is, along with other chef favorites.

Photo: Olivier Koning

Slurp the Rainbow

Find fresh noodles made with ‘ulu, kalo, ube and moringa at Adela’s Country Eatery.

By Sarah Burchard

From Our Files

For 133 years HONOLULU Magazine has kept its readers and advertisers at the vanguard of fashion, insight and fun. Starting out as Paradise of the Pacific in 1888 with a commission from King Kalākaua, we’re the oldest continually publishing magazine west of the Mississippi—and our archives rock!