What Happens When Cheesy Pizza Meets Salty, Tangy Filipino Adobo?
We headed to Shay’s Filipino Cafe to try this Italian-Filipino mashup.
Top, from left: Mari Taketa, Kelli Shiroma Braiotta, Thomas Obungen, Melissa Chang. Bottom: Eric Baranda, Gregg Hoshida, Rebecca Pang, Lee Tonouchi. Composite image: James Nakamura
Fresh, local, fun: That’s Frolic Hawai‘i. That was us in our earliest incarnation as the Islands’ first all-digital site covering everything from nightlife and movies to fashion and food, and it’s us today, when Hawai‘i’s onolicious food scene is our entire world. You’re reading this at the latest point of our journey, at our new home on the website of HONOLULU Magazine.
It’s still amazing to me that Frolic is part of the HONOLULU ‘ohana. Seriously, HONOLULU was created by King David Kalākaua in 1888. It’s the longest-published magazine west of the Mississippi, the slick, ambitious city magazine I grew up aspiring to write for. Frolic’s story? If you’ve followed us a while, you know our path from Gannett-owned Metromix Honolulu (2008) to Nonstop (2010) to Frolic (2014), and that for part of this time we were unpaid and independent. At our core, that’s who we still are—a small but scrappy team of editors and freelancers with regular jobs who do what we love in our spare time. When we’re not eating, we’re scoping out the food and drink scene, dreaming up new ways to bring it to you, and of course planning our next meals. For a tiny media entity like us, joining an icon of local journalism feels like scoring a seat at the grownups’ table. It says a lot about HONOLULU that it’s welcomed Frolic into its fold.
Fresh, local, fun: Now Frolic’s story is part of HONOLULU’s story. Welcome to our latest chapter.
Mari Taketa, digital managing editor