Most locations of the chain restaurant Forty Carrots are identical, but the new one that just opened in Bloomingdale’s at Ala Moana Center is different, thanks to chef Jon Matsubara.
Piggy Smalls will serve some of the Chinatown favorites, plus a new breakfast menu.
Field Notes explores Honolulu’s vast and varied scenes and subcultures. This month: dawn patrollers.
This event showcases the farms and agribusinesses in the Kunia Corridor with guided tours, tastings and demonstrations.
There’s still time left to book a table at one of these restaurants.
Ed Kenney’s latest restaurant brings his local roots to Waikīkī.
Carol Ann Makana Lani Moore Yamada runs two companies, raises two surf champions and is this year’s lei queen.
The 808 Center may be hidden behind Wal-Mart, but its reputation as a food hub is picking up.
This wholesale club features more than 6,000 food products, supplies and gadgets for restaurants owners and home cooks.
‘Uala Leaf Café serves hot entrées and daily specials while doubling as a working lab for the college’s food service training program.
Get O‘ahu-raised beef, oysters and more at this historic ranch on the Windward Side.
Avenue’s Bar + Eatery hopes to fare better than Hale Ōhuna, which closed in this same space after three months.
Leeward Community College’s two eateries—The Pearl and Uluwehi Café—serve up surprisingly refined dishes on a student budget.
Simple food served in a comfortable setting makes this new restaurant in Chinatown a place to keep coming back to.
Of the 148 restaurants participating this year, 41—including Tommy Bahama—are new.
But you better hop to it, as these are sure to fill up quick.
Preserved O‘ahu coastlines
Now you can get your Kam Bowl and Kenny’s Restaurant favorites all in one spot.
The popular Yataimura vendor Junpuu serves its own brand of tonkotsu ramen and house-made gyoza.
Sam Choy might not be running any O‘ahu restaurants, but this beloved local chef is cooking in more kitchens than ever.
Three engineers turn a homebrew hobby into a brick-and-mortar business on University Avenue.
Homebrew in Paradise offers a step-by-step, introductory homebrewing class that goes from wort to bottle.
A new strategy for controlling rats and mongooses in conservation areas needs public comment by April 7.
This new upscale Thai restaurant is heavy on the presentation—and price.
Since 2008, Fung Yang has been farming certified organic mushrooms—and demand is only growing.
Manulele Distillers, which makes Hawaiian agricole rum, offers tastings, tours and a nice selection of high-quality rums Reutner drinks himself.
Master sommelier Chuck Furuya’s new Sunday wine classes sell out quickly, so sign up soon.
The Nook and Kaimukī Superette host five-course dinners this week to benefit the San Francisco-based nonprofit Fish Revolution.
Local ingredients will be showcased on the menus of 148 restaurants statewide, with proceeds benefiting ag education.
The Downtown pub may be closed, but the owners have reopened the bakery with plans to serve BSTR food there, too.
Here’s a quick-bite guide to the latest foodie news around the Islands.
New Waikīkī restaurant revamped its Indian menu and added authentic Pakistani dishes.
After years of feuding with neighbors, this popular brunch spot left Kilohana Square for a better space in Kapahulu.
Mavro is one of Hawai‘i’s most singular chefs. But when you’ve got French Laundry veteran Jonathan Mizukami as your new chef de cuisine, things are bound to change.
Growing high-end microgreens and shoots in a warehouse in this urban center.
A new microbrewery opens in Lahaina.
Nā‘ālehu Anthony goes on long journeys to document the Hōkūle‘a.
Fixing a fishpond is a team effort.
An inside look at the closing of three promising Honolulu restaurants.
This popular trail is great for beginners and dog owners alike.
