The Local General Store Brings Meats and Sweets Under One Roof
At The Local General Store, locally sourced pastries meet the island’s only all-local, full-service butcher counter.
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At The Local General Store, locally sourced pastries meet the island’s only all-local, full-service butcher counter.
HONOLULU editors unanimously agree—Jason Peel’s Nami Kaze is Hawai‘i’s Best New Restaurant.
Raíz Tortillas brings a rainbow of heirloom corn rounds to Hawai‘i plates from a family-owned tortilleria in Kalihi.
Why is it rare to find Hawaiian chefs cooking Hawaiian food professionally? Lorraine Haili Alo of Haili’s Hawaiian Food tells her story.
Why is it rare to find Hawaiian chefs cooking Hawaiian food professionally? In Part 1 of this two-part series, Kealoha Domingo of Nui Kealoha catering tells his story.
These innovators from Nami Kaze and the Mauna Kea Beach Hotel have been baking some of Hawai‘i’s best desserts for years.
Mānoa Honey & Mead launches new guided tours and a line of traditional-style meads that defy tradition.
Martha Cheng
These O‘ahu restaurants opened in a landscape altered by the pandemic—reminding us of the joy of dining out.
James Nakamura
These spots opened in a landscape altered by the pandemic—and remind us of the joy of dining out, whether it’s a jovial omakase counter or regional Peruvian food served from a truck.
Punahou Carnival makes its return this coming Friday and Saturday. Here’s your complete guide to the rides, food, parking and so much more.
No matter how you eat it, there’s something comforting about cubes of fish mixed with sea salt, limu, ‘inamona or green onions.
Tis the season for parties, potlucks and sky-high ‘ahi prices, but why not try a tasty, less-expensive alternative?
Beer Lab Hawai‘i, Bitter Root Brewery, Maui Brewing and Ola Brew have a variety of tasty brews that will keep you sober.
From a creamy starter to a sweet dessert, here are five recipes that give breadfruit the starring role.
Jonny Kimbro, a former chef at Senia and The Pig & The Lady, makes chewy chocolate chip cookies that are a must.
A revamped menu of bold flavors balanced with a tranquil dining experience overlooking Honokahua Bay makes Banyan Tree at the Ritz-Carlton Maui worth the drive.
In Waimea on Hawai‘i Island, Mahiki Ranch raises a different kind of veal.
Afterthoughts columnist James Charisma laments the lack of dining choices for nighthawks.
Dining Editor Martha Cheng visited 8 Fat Fat 8 Bar & Grille, Shinsho Tei and Anyplace Cocktail Lounge and found amazing food and more.
We tasted dozens of packaged cookies from The Cookie Lady Hawai‘i, Betty’s Best, ‘Ohana Nui, Ever Chocolate and Big Island Candies.
Nae Ogawa, chef of the gold-winning restaurant, shares her deep love for the natural world in her cuisine.
We venture into the kitchens of two of our winning dim sum restaurants for a look at how favorites like har gow and baked char siu bao are made.
Local farmers are growing the purple yam, but local sweet potatoes still reign supreme across most dinner tables.
A first-of-its-kind commissary kitchen in Honolulu offering space for retail, pop-up restaurants and cooking classes.