Image: Aaron K. Yoshino Features Hollywood Ending Last year was Hawai‘i’s most lucrative year to date for film production. So why are we setting limits that some say will keep studios away? by JAMES CHARISMA SEE ALSO: The 10…
Find an extensive sake collection and modern soba bowls.
Natural corn leaders.
Tommy Bahama, Hideout and Mahina & Sun’s serve up mid-century modern drink specials on September 26.
5 Honolulu brunches on a bun.
Discover wines by the glass and by the bottle at this new restaurant.
The 9 editorial and reader picks for the best ways to get out and active.
Maybe you’ll win the golden ticket. But the consolation prize is just as sweet. And savory.
45 editorial and reader picks for the tastiest food and beverage in town.
A monthly update on new arrivals, including a food court with lobster rolls, and a burger, beer and shakes spot by the people behind Encore.
Features Fall’s Story Line Take a page from this season’s runways and cozy up to bookish blazers, romantic flourishes and lapidary jewel hues. by STAcey Makiya and Brie Thalmann The 2019 Hale ‘Aina Awards For more than three decades,…
Plus, a Makaweli Ranch tomahawk and Butcher & Bird’s sausages.
At 83, Lori Auhll has completed the race 20 times. She didn’t finish twice because, well, there’s a reason it’s called the Roughwater.
How the Hawai‘i cattle ranch began supplying O‘ahu’s supermarkets, restaurants and schools—something Hawai‘i ranchers have been trying to do for two decades.
Here’s how two new companies, Ice Cubed Hawai‘i and On the Rock Hawai‘i, work to make your cocktails even cooler.
We went through the full program of food vendors to make our must-have and must-try list of 17 local delectables.
Photo: Aaron K. Yoshino Features Hawai‘i Made We’re more than ‘ukulele, mac nuts and Kona coffee, although we love all three. Here’s a look at a few unusual industries making waves in the Islands, as well as some…
Find a kim chee reuben and a Spam-and-egg sandwich with tonkatsu in it.
It would be perfectly poetic to say that the local chef’s newest restaurant, Goen, which opened last fall, conjures the past just as Kailua’s developers are erasing it.
Explore tribe dishes and other traditional tastes from Myanmar.
Dusty Grable and Shaymus Alwin lead the crew at a new, modern-French restaurant.
A monthly update on new arrivals (including Texas barbecue and Spanish-Italian by way of Japan) and what’s gone (Watanabe Bakery).
The knife is the most important, and often the most personal, tool for chefs.
From 3 dollar whisky sodas to 300 dollar omakase.
