Biting Commentary - March 2013

Food Network Star finalist opens two new places in less than a year.

Reubens, piled-high pastrami sandwiches, housemade pretzels and more at this Hawi restaurant.

Come late night for a la carte options, instead of "kaiseki"

Three organizations restoring the He‘eia ahupua‘a collaborate with Cactus in Kailua

Le recreates his SXSW menu this weekend.

Taiwanese and Korean-style shave ice, waffles a la mode and more.

Forage this: akulikuli, or sea purslane

Bentos, Mochi and Delectables offer new takes on our favorite sweets

Two champions of whole animal cooking collaborate on a dinner with Town and host workshops for culinary professionals and students

FarmRoof and Alan Wong team up in this week's Farmer Series Dinner.

Escape the block parties and green beer

Bring it home to play sushi chef for a night.

Cooking classes and a private event venue

Taste fresh olive oil for your Mediterranean diet or amp up your cooking with black truffle oil.

Most oppose the increase, while those who support it do so with a caveat

Mark Noguchi, Miso and Ale, Quinten Frye of Salt, and more make appearances

Some of the items you might see on the daily changing kushiyaki menu: pork miso musubi, gyu tan (beef tongue), grilled mochi

Ronnie Nasuti's menu will feature opihi, rabbit and a trio of game meats

When to get it and the inspiration

Here’s what’s on the menu.

Kevin Hanney starts looking for staff and weighs in on the minimum wage increase.