Biting Commentary - October 2011 October 1, 2011 Site Staff New udon restaurant: Tsuku Tsuku Tei Martha Cheng, Fresh noodles made daily on Keeaumoku Soy to the World returns as Daizu Tei Martha Cheng, Find freshly made tofu by Daizu Tei at markets around town New restaurants and what to eat now Martha Cheng, YuZu, Hank's Haute Dogs' downtown pop-up, mochi waffles, and more New restaurant: Japengo at the Hyatt Regency Waikiki Martha Cheng, Opening reception at Hyatt's newest restaurant Halloween Dining in Honolulu Site Staff, Spooky offerings in restaurants around town Feeding a jamon addiction at Oliver Martha Cheng, Oliver offers a treasure trove of Spanish imports and other Mediterranean goodies New restaurant: Kiss My Grits Martha Cheng, Fried chicken, Carolina BBQ and biscuits. Oh, and grits, of course. Hello, from Martha Cheng Martha Cheng, New title, same taste. Brett Villarmia Shakes Things Up at Rum Fire Waikiki Amy Hanson, Biting Commentary visited Rum Fire at the Sheraton Waikiki, with its new chef, Brett Villarmia, and revamped menu. Dazed and Confused at Amuse Wine Bar A. Kam Napier, Biting Commentary visited the Amuse Wine Bar in the Honolulu Design Center. The good kind of jerk: Jawaiian Irie Lesa Griffith, Cassie Simmonds took his Jawaiian Irie Jerk food truck and gave it a permanent home in Kaimuki. Lasagna To Go at Mix Cafe A. Kam Napier, Good news for downtown fans of the lasagna. Food on Film: Choice cuts at HIFF Lesa Griffith, Over the past few years, the Hawaii International Film Festival has been carefully curating its selection of food-related films. Happy Hour at Restaurant Epic Christine Hitt, Stop by the bar inside the Restaurant Epic for great pupu, fast service and relaxed atmosphere. Burgers Needed A. Kam Napier, 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? A Different Dobash from Diamond Head Market A. Kam Napier, Biting Commentary visited both Diamond Head Market and Bogart's Cafe. An interview with Philip Chiang, founder of P.F. Chang's John Heckathorn, Philip Chiang explains why P.F. Chang's really does serve Chinese food, and why he's so relaxed. The Grown-Up Mai Tai at Hoku’s is Honolulu’s Best-Kept Secret A. Kam Napier, 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. Cold beer here: Bar 35 unveils Beer Below Zero technology Lesa Griffith, Bar 35 has become the first venue in the U.S. to use Beer Below Zero technology. We want your favorite food places! Site Staff, Nominate your favorites for our annual Best of Honolulu issue. To Leonard’s, With Love A. Kam Napier, We couldn’t help but notice the storefront is looking pretty shabby. Hawaii Food & Wine Festival: The Slambang Finish John Heckathorn, The final event of the Hawaii Food & Wine Festival brought out 18 star chefs making 18,000 plates for 1,000 guests. A good time was had by all. Opening night: First Hawaii Food + Wine Festival Lesa Griffith, The Hawaii Food + Wine Festival raised the red lanterns for its kick-off event, Streets of Asia: Morimoto & Friends.