How the Restaurant Industry Bubble Popped While You Were Scrolling
Lindsey Ozawa, a Nobu executive chef-turned-farmer and co-owner of local deli ‘Ili‘ili Cash & Carry, says our chef-worshipping culture must end.
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Lindsey Ozawa, a Nobu executive chef-turned-farmer and co-owner of local deli ‘Ili‘ili Cash & Carry, says our chef-worshipping culture must end.
Our writers select the dishes and drinks around Honolulu and beyond that we crave.
We’re all about deals, and after months of takeout, if it comes with elevated ambience and unexpected finesse, even better.
Not all deals are created equal. Sure, these favorites for dining in and at home cost a bit more, but they’re absolutely worth it if you want to almost splurge.
Pau hana at home with any ol’ bottle of booze just isn’t the same as slinging back expertly crafted drinks made by our favorite bartenders.
In November, Hawai‘i’s legendary chef decided to close his signature restaurant on King Street, one that earned dozens of awards, served a president, and trained and inspired a whole new generation of chefs.
It’s not always late-night ramen and leftover mac and cheese after a long shift.
One was allergic to blood; another planned his own funeral. A groom popped in to fight a chef, while shrimp shells followed another chef home.
One winter dish started with a carrot.
The knife is the most important, and often the most personal, tool for chefs.
Chicken wings’ elite eight duked it out in our March Madness bracket.
Uzbek food feels primal.
After closing one restaurant, the Iron Chef opened two more at the ‘Alohilani Resort: Momosan Waikīkī and Morimoto Asia.
Our 2018 Restaurateur of the Year passed away in February. Here, chef Roy Yamaguchi remembers the man known as much for his humble humor as his food.
The undisputed pau hana staple, fries are perfect with cold beer, cocktails and the latest gossip. Here are some of our favorites, upgraded and fully loaded. Plus, three notable alternatives to fries.
We dissect a typical charcuterie board so you don’t have to figure it out on your own.
In the restaurant industry, success can be elusive. Here, stories from spots that didn’t make it, and the lessons learned.
An owner gives us the personal view from the other side of the bar.
Two chic, new Downtown bars offer two very different visions of the perfect drink.
Talk about beer trends with Bill Carl, certified cicerone.
A behind-the-scenes peek into the family meals that restaurant workers cook for themselves—from gourmet scraps to full-on feasts.
The best new dishes and drinks around the state.
From plantation towns to planned communities, Central O‘ahu has its share of secret spots, a bumper crop of bowling alleys and neighborhood eats.
We celebrated National Take a Hike Day (Nov. 17), with a round up of our top picks for the best hikes on the Island.
Not willing to change her identity to be part of the industry, Mahina Florence is at the height of her career because of her flawless Hawaiian complexion, strong athletic build, and friendly aloha spirit.
These restaurants and cafés hold themselves to a higher eco-standard that make deciding where to eat for ocean-minded people an easy decision.