4 Hawai‘i-Grown Ingredients Are Having a Moment at Our Favorite Restaurants
What do ‘ulu, mushrooms, shrimp and pork have in common? More farms are growing and raising them locally, inspiring chefs to create innovative dishes.
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What do ‘ulu, mushrooms, shrimp and pork have in common? More farms are growing and raising them locally, inspiring chefs to create innovative dishes.
Sheldon Simeon has had some very public ups and downs. The lessons he’s learned from them culminate in his latest restaurant on Maui.
We take a closer look at the 2019 Hale ‘Aina Award Winner.
It would be perfectly poetic to say that the local chef’s newest restaurant, Goen, which opened last fall, conjures the past just as Kailua’s developers are erasing it.
Explore tribe dishes and other traditional tastes from Myanmar.
Pai Honolulu impresses with carefully constructed plates, addictive small bites, killer cocktails and now house-made breads.
Chef-owner George Mavrothalassitis wants to tell us what to eat for dinner.
Welcome to the table, vegans and vegetarians: Honolulu’s eating scene has come around to the joys of meat-free dishes.
Thirty years after opening his first restaurant in Waimea on the Big Island and sparking the most influential food movement in Hawai‘i, chef Merriman is just getting started.
Hot pot newbies, simmer down. The pros at Ichiriki Japanese Nabe have your guide to the ultimate D.I.Y. dining experience.
Services, splurges and curiosities for the modern four-legged friend—and Other creatures. Plus our consult with a pet telepathist! Plus Plus Tips and reflections of a master dog trainer!