When the Emergency Order Shut Down Honolulu Dining Rooms, These New Restaurants Decided to Open Anyway
When the emergency order shut down dining rooms, these new restaurants—months in the planning—decided to open anyway.
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When the emergency order shut down dining rooms, these new restaurants—months in the planning—decided to open anyway.
What do ‘ulu, mushrooms, shrimp and pork have in common? More farms are growing and raising them locally, inspiring chefs to create innovative dishes.
Your cheat sheet for BYOB dining.
When one door shuts, the outdoors open. Here are some of our favorite restaurants on O‘ahu for dining alfresco.
O‘ahu coffee fans can get locally roasted beans without having to leave home.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants on O‘ahu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants around the island for dining alfresco.
First it was hula and Hawaiian music, then garlic shrimp, loco moco and Island pancake restaurants—Japan’s fascination with all things Hawai‘i goes back decades.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
When one door shuts, the outdoors open. Here are some of our favorite restaurants in Honolulu for dining alfresco.
Sure, you can rosé all day, but why should you when there’s a wealth of drink options across the city?
The new yellow and red food truck helmed by a Sicilian is bouncing between parks, breweries and markets across O‘ahu.
A beekeeper turns honey into a Champagne-like mead.
While you were busy avoiding Waikīkī, Zetton was infiltrating the neighborhood.
Mānoa Chocolate opened a new factory capable of churning out 50,000 chocolate bars a month, more than twice as many as the old spot.
We talk with owner Jurg Munch about the restaurant’s history of success.
The two local alcohol producers walked into a bar, and we haven’t been able to keep them straight since.
Be bold this morning and let your first meal take you around the globe, from Taiwan’s fan tuan to Mexico’s menudo.
It’s not always late-night ramen and leftover mac and cheese after a long shift.