Waiting for Side Street ◄ Back Next ► Picture 1 of 9 By John GarciaNonstopSide Street Inn’s new location on Kapahulu has been busy every single night since opening in late July, and it hasn’t died down yet. You can…
If you’ve been following what Nonstop Honolulu has been doing for the past couple days, I’m sure you’ve clicked around the site, browsed through our galleries and read through some of our content. Like any Web site, content presentation is…
Awesome? Yes. Awesome.I wanted to take a minute to introduce you to our friends over at Livefyre. What stemmed as a suggestion from my buddy Eric Nakagawa, has become an important part of how we want to communicate with you.If…
It’s 2010 and the world is changing. Technology is king, social media is mainstream and everyone wants a piece of the pie.I’m here to share a little bit of my world. The ups, the downs, the ins, the outs and…
I got the chance to attend the one-year anniversary show and it was spectacular. Seated twenty-rows from the action, we could see the flames, feel the emotion and capture the ensence of “Hā–Breath of Life”.
Newer options include strawberry, Okinawan sweet potato and pork floss—or stick with the traditional Chinese pastry on Sept. 21, 2021.
Schnitzel, shrimp toast and boozy cocktails headline a menu that’ll have you swinging your feet at the bar.
Inside Grace in Growlers, there’s way more to these pies than meets the eye.
Da Seafood Cartel serves up expertly prepared seafood recipes from Sonora, Mexico.
Only 5 votes separated your top 2 favorite shops.
From the O.G. Mahalo Halo to mais con yelo and beyond—Magnolia Ice Cream and Treats brings us home with soulful shave ice vibes.
A new chef is dishing up killer char siu and lobster e-mein.
Crispy chicken skin, rich oxtail soup and whimsical craft cocktails prove that Foodland might know us more than we know ourselves.
Newer options include strawberry, Okinawan sweet potato and pork floss—or stick with the traditional Chinese pastry on Sept. 21, 2021.
In Honolulu, September is synonymous with the annual Okinawan Festival and, for us at least, an insatiable craving for fresh andagi, the ambassador of Okinawan cuisine.
How a phone call to a retired librarian led to the rediscovery of the state’s largest internment camp.
Hole-in-the-wall general stores dishing up their own eats—even if it’s just one ‘ono item—are a beloved part of Island life. Here are a few of Hawai‘i’s best.
