Author: John Heckathorn

Someone out there in restaurant land was doing some unconventional thinking, perhaps just to keep me from getting bored.

In which I get over my prejudice against restaurants named Uncle’s.

The Farmers’ Markets are cookin’, literally.

Can any of these four new restaurants pull a rabbit out of the hat?

Simple in concept, infinite in variety, the burger may be a perfect food.

I went looking for pizzas that would make the Associazione Verace Pizza Napoletana happy.

There's luxury hotel dining on Lanai, but fortunately that's not all.

HONOLULU Magazine’s Restaurant Awards have grown—along with the restaurants themselves.

Looking for Hawaii’s culinary history? You can drive right up to it.

Market-prepared foods are giving restaurants a run for their money.

Just reading this column may make you gain a few pounds. This month, it’s sweets and more sweets.

It isn't just the food—it's how you make it and who you eat it with.

There’s no more passionate debate about food in Honolulu than between the partisan supporters of each noodle shop.

There’s more to eat on the North Shore than shave ice and shrimp-truck lunches.

Unfortunately, this hot corner has not cornered the market on great cuisine.

There’s no lutefisk at Göran Streng’s new Kakaako restaurant—just upscale comfort food.

This month is a riot of ribeyes, a sizzling collection of six steakhouses.

New options, old favorites and a lot of rental-car miles in between.

Bargains come in all shapes and sizes. How about four wines, nine courses and a taste of one of the world's rarest spirits, Louis XIII cognac?

We check out a gaggle of new Japanese restaurants—including two dueling buffets.

Five excuses to skip the brown bag routine and actually leave your desk.

Could you survive three nights of raw organic vegan meals?

When dining out means bar stools for two.