Biting Commentary - October 2011

Fresh noodles made daily on Keeaumoku

Find freshly made tofu by Daizu Tei at markets around town

YuZu, Hank's Haute Dogs' downtown pop-up, mochi waffles, and more

Opening reception at Hyatt's newest restaurant

Spooky offerings in restaurants around town

Oliver offers a treasure trove of Spanish imports and other Mediterranean goodies

Fried chicken, Carolina BBQ and biscuits. Oh, and grits, of course.

New title, same taste.

Cassie Simmonds took his Jawaiian Irie Jerk food truck and gave it a permanent home in Kaimuki.

Good news for downtown fans of the lasagna.

Over the past few years, the Hawaii International Film Festival has been carefully curating its selection of food-related films.

Stop by the bar inside the Restaurant Epic for great pupu, fast service and relaxed atmosphere.

As a downtown worker, currently eating at my desk, I just have to say: Would it kill anybody to open a Burger King down here?

Biting Commentary visited both Diamond Head Market and Bogart's Cafe.

We found a revelation—the Kahala Original Mai Tai, $11, made with Bacardi Superior Light rum, Coruba dark rum, orange Curacao, almond syrup and lemon at Hoku’s.

Bar 35 has become the first venue in the U.S. to use Beer Below Zero technology.

Nominate your favorites for our annual Best of Honolulu issue.

We couldn’t help but notice the storefront is looking pretty shabby.

The Hawaii Food + Wine Festival raised the red lanterns for its kick-off event, Streets of Asia: Morimoto & Friends.