Latest In Dining Archive

Martha Cheng,

We’re not talking about the dry bread that scrapes the roof of your mouth. This is a showcase of great bread and ingredients.

Martha Cheng,

By connecting consumers directly with fishermen, Local I‘a hopes to provide transparency in how our seafood is sourced.

Tyson Joines,

Martha Cheng,

It’s a baby blue-and-cream-colored shoebox of a shop, with only seven flavors at a time—right now, they range from vanilla to Fruit Loops vodka.

Brian Watanabe,

Myong Choi,

Amanda Stevens,

Martha Cheng,

“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.

Mari Taketa, Martha Cheng,

We’ve rounded up the best spots to avoid gluten on Oahu.

Amanda Stevens,

Eric Baranda,

Martha Cheng,

Go for refined-casual Japanese food at amazing prices (everything between $3 and $5).

Eric Baranda,

Kawehi Haug,

It's everything that’s right about Hawaii.

Tracy Chan,

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