Latest In Dining Archive

Martha Cheng,

Will Honolulu’s only natural foods cooperative be given the chance to reinvent itself?

Christi Young,

With no limit on pints of the new lemon peel gummy bear sherbet and other favorites, we expect a frozen free-for-all.

Melissa Chang,

Now you can grab a pint from Neale Asato's brick-and-mortar.

Robbie Dingeman, Photos by Steve Czerniak,

Chef-owner George Mavrothalassitis wants to tell us what to eat for dinner.

Stacey Makiya,

Ocean’s. Liquid’s. Shipley’s. If you know, you know. If you don’t, you probably weren’t gettin’ jiggy with it.

Marisa Hartzell,

Be a budget baller on your next date.

Katrina Valcourt,

A killer weekday brunch lineup, new items at a 24-hour spot and a craft beer festival featuring locally made brews.

Corina Quach, Special to Frolic Hawaii,

Honolulu Family Team,

Thomas Obungen,

Katrina Valcourt,

Special chocolate truffles for Valentine’s Day, a new location in the works and more.

Sarah Burchard,

Before March, stop by for a hearty Apache Stew, juicy local-venison burger and classic pasta Bolognese.

Marisa Hartzell,

With block parties, art exhibitions and a big finale bash at the ʻAlohilani Resort, it’s Kakaʻako’s most eventful annual makeover.

Martha Cheng,

The Taiwanese chain claims it was the first to create the item, using real fruit in the ice instead of syrup.

HONOLULU Magazine Team,

These menus boast Keāhole lobster, wagyu with truffle cauliflower purée, a cotton candy cocktail and a lot of decadent desserts.

Subscribe to Honolulu