Best of HONOLULU 2022: The Best Food and Drinks on O‘ahu
Find 13 of our editors’ favorites, plus 36 winners and finalists voted on by readers.
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Food and dining managing editor is the longest title Mari Taketa has ever held. A 10-year veteran of traditional journalism, in a past life she traded her job as editor of Hawai‘i Business for nonprofit adoption work in Ho Chi Minh City; she regards her current food writing and editing as a step toward nirvana. Mari runs Frolic Hawai‘i, HONOLULU Magazine’s digital food blog. Coming after a stint at McKinley High School’s Daily Pinion, journalism degrees from Northwestern and Columbia universities and jobs at The Associated Press’ Tokyo bureau and Hawai‘i Business, Frolic is her professional excuse to indulge her food passions. She is also excited by travel and periodically attempts to learn new languages.
Find 13 of our editors’ favorites, plus 36 winners and finalists voted on by readers.
From best Korean fried chicken to banh mi, the best way to get into pickleball to best beach blanket, we pulled together the top food, fitness, shopping, services and family-friendly picks.
Kamukura Ramen, bakery treats and mass upheaval for some of Honolulu’s smallest food businesses at Moanalua 99.
Did you guess POG? Haupia? Li hing mui? Read on for the Top 5.
Think you know? The rankings switch up at each of the four locations.
Our writers select the dishes and drinks around Honolulu and beyond that we crave.
An unlikely mini-chain from O‘ahu’s North Shore has rolled into the heart of the industrial district.
Seriously, how DO you feel about these cookies? Plus groundbreaking news and a charming food truck story.
From Kalihi to Kāhala to Kāne‘ohe, a record 12 eateries will prepare one-day-only natto creations featuring Japan’s famously slimy bean.
Congrats to America’s Best Chef: Northwest & Pacific!
Bonbon Appétit: Koho Bonbons are more than just eye candy.
Inside the heart of Koreamoku.
A Puerto Rican food truck, a roundup of new openings and where a dining editor really likes to eat.
Karma came to a tiny Okinawan hole-in-the-wall.
Craft ice cream, smash burgers, ramen and a Japanese sando shop: What’s coming to the island’s food scene.
A new truffle restaurant is coming, and Gina’s BBQ is opening a second location after 31 years.
Find them inside a luxury car showroom on Friday and Saturday nights, by reservation only.
A roundup of the stories you deemed most drool-worthy and shareable.
This stretch of Nu‘uanu Avenue is getting a new grab-and-go spot with sandwiches, desserts and banchan. The question is when will it open?
José Andrés’ fame for feeding the destitute may have overtaken his renown as a celebrity chef.
Past the produce aisle is a new spot for cocktails and toast with 400 Rabbits and a world of ideas in a glass.
Doors close for good on this experimental tiny-business incubator on April 16. We checked in with as many as we could to find out their plans.
It’s on the same block as old Sorabol and it is lit—same menu and windows literally everywhere.
Of course we expected Side Street Inn and Elena’s. Not expected: a pie shop in Wahiawā, three poke counters and a ritzy steak house.
The rich mix of seafood is normally only available in a $300 omakase at Sushi Sho.
Part 2 of Frolic’s resource for open-air dining in neighborhoods around O‘ahu.
Pageviews don’t lie—here are the stories you read and shared most.
Poke bowls, mochi doughnuts, Philly cheesesteaks and xiao long bao!
Oxtail soup was definitely up there—but it wasn’t January’s most-read post.
They serve the ultimate old-school comfort foods that are woven into our childhoods. Here are some of those places that have been feeding us for more than 60 years.
The biggest surprise: 32% of you voted for one far-and-away favorite.
Sorabol, Menchanko-Tei, Yogurstory, Ireh are giving way to—you guessed it—a new condo development.
Places we loved most from a year of extraordinary openings.
Pizza, cupcakes, curry noodles, yakiniku: Top dishes still on the brain after a year of good eating.
For the ultimate comfort food, we turn to our Hale ‘Aina winners for Hawaiian dishes passed down through generations as well as some sweet spins on a classic favorite.
It’s not easy being gold. For Keaka Lee, chef-owner of Kapa Hale, a typical week means 16-hour days, six-and-a-half days a week.
Made with O‘ahu-grown chocolate, they even have their own upscale boutique.
Whether your friends and family are naughty or love spice, you’ll find the right gift for everyone with great taste on your list.
The Waikīkī karaoke bar is hosting free turkey dinners with all the fixings—donate what you can and if you can’t, you’re still welcome.