Biting Commentary - July 2013

Or if not, at least taste carnival food recreated by the new wave of chefs.

Find gluten-free pasta from the new Japanese-Italian vendor at Shirokiya

Kevin Hanney plans a brunch place for the existing 12th Ave Grill space.

Peter Merriman's Monkeypod Kitchen picks up the cocktail slack where other casual concepts fall short

Eat, drink and learn

Seneca Klassen, co-founder of the Bay Area's Bittersweet Cafe, grows and makes his own chocolate

In the cursed Uraku Tower space, Mimasuya doesn't look like it'll last longer than its predecessors

A festival-goers tip list

How to get into Whole Foods: Upcoming forum hopes to develop local producers and farmers into successful entrepreneurs

GreenWheel Food Hub raises money for SNAP/EBT acceptance at farmers markets

More than a trendy food and drink festival—for Honolulu, it's also a return to its sake-loving roots.

Rounding up uni pasta from Arancino, Chez Kenzo and Bernini

Regal Bakery's downtown location debuted the Butternut last week

Colin Field of The Ritz Carlton Paris puts a heavy emphasis on classics and adds a Digestif cocktail menu

Sweet treat: local, French nougat

Specializing in coppa (Italian-style sundaes) with novelties such as gelato panini and spaghetti-eis

The tender, meaty oxtails star against a backdrop of broth of pho.

The Signature at Ala Moana Hotel, Budnamujip on Kapiolani and Skybar Waikiki are among the new and upcoming projects

Although a relative newcomer to Honolulu's bar scene, the recently-turned one year old Pint + Jigger feels like an old friend.

Looking for Taiwan's national dish

Wade Ueoka's Fourth of July menu, Brunch On, Moiliili Summerfest