It’s apparent that tourism is down. The streets are far less crowded now than they were pre-COVID. Many hotels are still closed, though shops and restaurants have been open between lockdown orders.
What do ‘ulu, mushrooms, shrimp and pork have in common? More farms are growing and raising them locally, inspiring chefs to create innovative dishes.
Go to a drive-in concert, watch an award-winning Korean film and stroll down Kalākaua Avenue without cars.
In addition to donating dozens of malassadas to health care workers, Gayla Young of Pipeline Bakeshop & Creamery recently sold 125 poke bowls from Kyung’s Seafood to help the owner ramp up business.
Inside a $5,000-a-night hotel, Mugen’s eight-course tasting menu is an affordable luxury.
Good food doesn’t have to cost a lot.
Wanna pizza dis? We hit up Sophie’s Gourmet Hawaiian Pizzeria, Brick Fire Tavern and more local faves.
It’s not really leaving when you’re still in the same office.
Every local bakery has that signature dessert. But if you sample the rest of the menu you’ll discover something even sweeter.
Comfort food might be indulgent, but it connects us to family, traditions, cultures. Here are some of our favorites, elevated, but still reminding us of when life was simpler and calories didn’t exist.
Pai Honolulu impresses with carefully constructed plates, addictive small bites, killer cocktails and now house-made breads.
Eat, drink and be Merriman’s.
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.
In case you missed them—13 of our favorite Biting Commentary stories of 2018.
Don’t worry, the adobo fried chicken is still on the menu.
Field Notes explores Honolulu’s vast and varied scenes and subcultures. This month: Honolulu Marathon Clinic.
Kapi‘olani Community College has promoted local farmers, launched businesses, inspired other markets and cultivated a deep respect for Hawai‘i agriculture.
Here are some specialty items exclusive to each market organized by the Hawai‘i Farm Bureau Federation.
The popular eatery brings its Hawaiian food and plate lunches to Kapolei in early 2019.
MW team opens new Hawai‘i concept in San Francisco, Mud Hen Water named one of Eater’s essential restaurants and Christmas stollen soon available at The Kāhala Hotel & Resort.
The iconic bakery’s third location will be in the space vacated by The Pineapple Room.
This new taco shop delivers bold flavors and twists on classic Mexican street fare.
Get hefty sandwiches and Korean tacos now at Ala Moana Center.
Move over, oysters. The family-owned ranch in Ka‘a‘awa grows shrimp, too.
The 10-day culinary food fest starts Nov. 9.
Autumn inspires restaurants, bakeries and bars to whip up feel-good dishes, desserts and drinks to match the season.
Highlights include wine tastings, cooking demonstrations and a lavish gala that ends with fireworks.
How to party like a poltergeist all month long.
This seasonal horror-themed pop-up bar at Ala Moana Center is only open through Oct. 31.
Who wouldn’t love Green River or li hing Icee sherbet?
No more all-you-can-eat pancakes at 2 a.m. in Waikīkī or casual cofficing at Ward anymore.
The Hilo native opens Lineage, a restaurant serving bold local fare, on Maui on Oct. 15.
Mini guava bundt cakes and banana sugar cookies took this eighth grader to the final show, which airs Sept. 17.
Mian and Sakura Ramen serve unique bowls of Chinese-style noodles you won’t find anywhere else.
There are nearly 100 eateries at Ala Moana Center now, ranging from takeout poke spots to sit-down restaurants with ocean views. So how is a new place supposed to stand out?
Local family egg farms are stepping up and standing out.
This new brunch spot offers both veggie-centric fare and meaty dishes, all packed with local ingredients.
Here’s a quick-bite guide to the latest foodie news around the Islands.
Discover all the 2018 Best of Honolulu winners—both editorial and reader picks.
