Biting Commentary - August 2013

Wheat-free eaters: You can have your cake and eat it too

A Q&A with the chef of Camino, Oakland's wood-fired restaurant

The Metropolitan Meat Market (1917), awa in Hawaii (1920), The Canlis Broiler, the Most Beautiful Restaurant in the World (1961), Clues to Finding the Perfect Restaurant in Hawaii (1980)

Plus "duck" and bamboo soup and other vegetarian-friendly options

Christian Self of Thirtyninehotel opens a new bar in Kakaako

Affordable brunch with a view in Waikiki

Mix-and-match your cookies and ice cream

A cocktail lounge nestled in the back room of The Republik, The Safehouse offers drinks that are better than your average club

Gelato that you want to twirl around your fork

New menu at The Veranda, Alan Wong's Next Generation Dinner

For wheat-free crust cravers

This weekend, sample 60 flavors of popcorn, Hawaii Bitters, ginger pineapple jam from Kauai, and find out Adoboloco's new top secret hot sauce flavor.

Find comfort in less-common Korean noodle dishes here. Vegan and gluten-free friendly, too.

Alan Wong's current pastry chef and former chef de cuisine plan for an October opening

Island Distillers revives okolehau

New and upcoming restaurants, chef changes

Win dining gift certificates

Japanese nabe meets Taiwanese tea

New in Chinatown: Wing Ice Cream Parlor with housemade ice cream

Huli huli chicken, done up Peruvian-style, what’s not to love?

Much like bacon-of-the-month clubs, you get a bottle of sake once a month—a new or seasonal sake that's not on Marukai's shelves yet.