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DENNIS ODA / DODA@STARADVERTISER.COM
                                From the Nico’s Pier 38 menu in Kailua: furikake-crusted ahi, left, grilled shrimp salad with Kahuku corn and miso-ginger vinaigrette and a grilled fish sandwich.

Nico’s harborside grinds make way to Kailua

DENNIS ODA / DODA@STARADVERTISER.COM
                                From the Nico’s Pier 38 menu in Kailua: furikake-crusted ahi, left, grilled shrimp salad with Kahuku corn and miso-ginger vinaigrette and a grilled fish sandwich.

Updated on  May 23, 2017 at 5:05 pm
The straight-from-the-fish-auction furikake ahi and the famed Pier 38 fish burger featured on the Food Network’s “Diners, Drive-Ins and Dives” are now being served in Kailua. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Zak Barry, left, Matthew Hong and Luke Untermann, co-owners of Banan, serve up some of their frozen treats at theirUniversity Avenue shop. Banan is expanding with a third location in Royal Hawaiian Center.

Banan stoked to land spot on Waikiki Beach

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Zak Barry, left, Matthew Hong and Luke Untermann, co-owners of Banan, serve up some of their frozen treats at theirUniversity Avenue shop. Banan is expanding with a third location in Royal Hawaiian Center.

Updated on  May 16, 2017 at 4:57 pm
The founders of Banan next month will open a third location for their unique frozen treats at none other than the Royal Hawaiian Center. Read More
COURTESY KAN ZAMAN
                                Shakshouka, or eggs poached in tomato sauce, is served at Kan Zaman, now with two locations, in Chinatown and Kaimuki.

Mediterranean restaurant expands across town

COURTESY KAN ZAMAN
                                Shakshouka, or eggs poached in tomato sauce, is served at Kan Zaman, now with two locations, in Chinatown and Kaimuki.

Updated on  May 9, 2017 at 5:09 pm
Moroccan and Lebanese food have been added to Kaimuki’s vibrant food scene now that Kan Zaman has expanded to a second location. Read More
COURTESY KEVIN LEE
                                A turnip cake with roasted ti leaf consomme will be on the tasting menu when Pai Honolulu opens next month at Harbor Court.

Pai aims to uplift, inspire with innovative approach

COURTESY KEVIN LEE
                                A turnip cake with roasted ti leaf consomme will be on the tasting menu when Pai Honolulu opens next month at Harbor Court.

Updated on  May 2, 2017 at 6:13 pm
Kevin Lee, sous-chef at Dovetail restaurant in New York when it was awarded its first Michelin star, opens his own Honolulu restaurant in a little more than a month. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                New vegan items at ‘Umeke Market include a taco salad, left, kalo curry and Aina Stew.

‘Umeke switches over to vegan menu

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                New vegan items at ‘Umeke Market include a taco salad, left, kalo curry and Aina Stew.

Updated on  April 25, 2017 at 4:38 pm
A go-to business for natural and organic food downtown has gone vegan with a new owner, a new chef and organic kalo (taro) as one of its key ingredients. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Malafrozada, a malasada-flavored ice cream, is made with fresh pastries from Pipeline Bakeshop & Creamery.

Malasadas make creamy, icy treat

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Malafrozada, a malasada-flavored ice cream, is made with fresh pastries from Pipeline Bakeshop & Creamery.

Updated on  April 18, 2017 at 7:02 pm
Malasada-flavored ice cream has become a reality at Pipeline Bakeshop & Creamery at 3632 Waialae Ave. Malafrozada debuted officially Easter Sunday. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Hard-boiled eggs buried in a meatloaf show up in slices as an egg surprise.

Leftover Easter eggs useful in salads, sauces, meatloaf

DENNIS ODA / DODA@STARADVERTISER.COM
                                Hard-boiled eggs buried in a meatloaf show up in slices as an egg surprise.

Updated on  April 11, 2017 at 4:44 pm
Figuring out how to use all those leftover hard-cooked eggs is part of the drudgery of the Easter aftermath. Read More
 
COURTESY BRAVO
                                Sheldeon Simeon

Maui’s Simeon creates poke dishes for mainland chain

COURTESY BRAVO
                                Sheldeon Simeon

Updated on  April 4, 2017 at 4:24 pm
The rapidly expanding four-state, eight-location Pokeworks chain on the mainland is seeking to add credibility to its brand through a collaboration with Maui chef and restaurateur — and two-time “Top Chef” fan favorite — Sheldon Simeon. Read More
COURTESY DEAN WRIGHT
                                Students have been flocking to Aloha Plate restaurant at Brigham Young University in Provo, Utah, for plate lunches such as this Spam meal.

Plate lunches take Utah campus by storm

COURTESY DEAN WRIGHT
                                Students have been flocking to Aloha Plate restaurant at Brigham Young University in Provo, Utah, for plate lunches such as this Spam meal.

Updated on  March 28, 2017 at 5:25 pm
To say that plate lunches are popular in Hawaii is like saying the sun will rise in the east. But in Utah? Read More
 
COURTESY RUTH’S CHRIS STEAK HOUSE
                                A bone-in, 40-ounce USDA Prime Tomahawk-cut rib-eye steak is among the specialties at Ruth’s Chris Steak House.

Ruth’s Chris ventures to Kauai

COURTESY RUTH’S CHRIS STEAK HOUSE
                                A bone-in, 40-ounce USDA Prime Tomahawk-cut rib-eye steak is among the specialties at Ruth’s Chris Steak House.

Updated on  March 24, 2017 at 4:23 pm
Ruth’s Chris Steak House will open its sixth isle location at Kauai’s The Shops at Kukui‘ula in the fall, as Hawaii restaurateur Randy Schoch expands his domain. Read More
JAMM AQUINO / 2012
                                Sylvia Thompson, right, chef and owner of Greens and Vines, enjoys a meal paired with fine wine with her husband Pete. Thompson is selling her restaurant and will work on a cookbook.

Founder of Greens & Vines handing reins to new owners

JAMM AQUINO / 2012
                                Sylvia Thompson, right, chef and owner of Greens and Vines, enjoys a meal paired with fine wine with her husband Pete. Thompson is selling her restaurant and will work on a cookbook.

Updated on  March 7, 2017 at 5:04 pm
Some 13 years after her husband’s health scare changed her life and built the foundation for an unusual restaurant business, Sylvia Thompson is ready to retire. Read More
STAR-ADVERTISER
                                Gregg Fraser is the executive director of the Hawaii Restaurant Association. He says restaurant ownership is such a risky business that those who succeed at it deserve recognition.

21 new restaurants vying for industry group’s honor

STAR-ADVERTISER
                                Gregg Fraser is the executive director of the Hawaii Restaurant Association. He says restaurant ownership is such a risky business that those who succeed at it deserve recognition.

Updated on  February 28, 2017 at 4:39 pm
Twenty-one new Oahu restaurants are in the running for the inaugural Hawaii Restaurant Association award for new restaurant of the year. Read More
BRUCE ASATO / 2016
                                Chefs Chris Kajioka, left, and Anthony Rush of Senia are partnering with the Hotel Wailea for their Beard House dinner.

Hawaii chefs will regale famed James Beard House

BRUCE ASATO / 2016
                                Chefs Chris Kajioka, left, and Anthony Rush of Senia are partnering with the Hotel Wailea for their Beard House dinner.

Updated on  February 21, 2017 at 5:01 pm
Many Hawaii chefs have cooked at the Beard House over the years, but there has been a marked upward trend. Read More
STAR-ADVERTISER / 2015
                                Grant Sato plates his chap chae for a contest at Kapiolani Community College. Sato is leaving KFVE-TV’s “What’s Cooking Hawaii” after this upcoming season.

KCC instructor leaving TV show

STAR-ADVERTISER / 2015
                                Grant Sato plates his chap chae for a contest at Kapiolani Community College. Sato is leaving KFVE-TV’s “What’s Cooking Hawaii” after this upcoming season.

Updated on  February 17, 2017 at 8:54 pm
After some 20 years of teaching future culinarians and home cooks, and winning an international cooking competition, Kapiolani Community College chef-instructor Grant Sato is about to shoot his fifth and final season of “What’s Cooking Hawaii,” a weekly show on KFVE-TV. Read More
COURTESY SILK ROAD CAFE
                                Osh is a traditional rice dish known as the king of Uzbek foods.

Restaurant bringing Uzbek cuisine to isles

COURTESY SILK ROAD CAFE
                                Osh is a traditional rice dish known as the king of Uzbek foods.

Updated on  February 10, 2017 at 6:52 pm
The culturally curious will be able to get a taste of traditional Uzbek cuisine with the planned Valentine’s Day opening of Silk Road Cafe in downtown Hono­lulu. Read More
COURTESY MISSY ROMERO
                                Executive pastry chef Carolyn Portuondo garnishes a pink haupia cake, one of the pastries to be offered at the hotel’s new Royal Hawaiian Bakery.

Pink Palace to open bakery as part of 90th anniversary

COURTESY MISSY ROMERO
                                Executive pastry chef Carolyn Portuondo garnishes a pink haupia cake, one of the pastries to be offered at the hotel’s new Royal Hawaiian Bakery.

Updated on  January 25, 2017 at 5:01 pm
The Pink Palace of the Pacific turns 90 in a week, and as part of its anniversary commemoration, the Royal Hawaiian resort will debut its retail bakery at the Coconut Lanai. Read More
STAR-ADVERTISER / 2015
                                Magnolia Bakery closed 13 months after it opened in the Ewa Wing of Ala Moana Center. Above, Bobbie Lloyd, chief baking officer at Magnolia Bakery, with orders of French toast (slices of brioche soaked in a sweet egg custard and grilled, with a choice of apple or blueberry compote) front, and a croque madame (grilled ham and Gruyere cheese sandwich with Dijonnaise, baked with a bechamel sauce and topped with an egg).

Magnolia eateries at Ala Moana close amid diner dissatisfaction

STAR-ADVERTISER / 2015
                                Magnolia Bakery closed 13 months after it opened in the Ewa Wing of Ala Moana Center. Above, Bobbie Lloyd, chief baking officer at Magnolia Bakery, with orders of French toast (slices of brioche soaked in a sweet egg custard and grilled, with a choice of apple or blueberry compote) front, and a croque madame (grilled ham and Gruyere cheese sandwich with Dijonnaise, baked with a bechamel sauce and topped with an egg).

Updated on  January 18, 2017 at 1:04 pm
New York City-based Magnolia Bakery opened in the vaunted Ewa Wing of Ala Moana Center on Nov. 12 amid about 5 tons of hype. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Masi Tunoa, left, with Tiffany Tunoa, RJ Alo and Nina Auelua, dig into plate lunches at Bob’s Bar-B-Que.

Popular barbecue restaurant plans Kaneohe expansion

DENNIS ODA / DODA@STARADVERTISER.COM
                                Masi Tunoa, left, with Tiffany Tunoa, RJ Alo and Nina Auelua, dig into plate lunches at Bob’s Bar-B-Que.

Updated on  January 11, 2017 at 3:48 pm
The aromatic and hunger-inducing Kapalama institution Bob’s Bar-B-Que is heading to Kaneohe. Read More
ECCO/HARPERCOLLINS
                                Masaharu Morimoto will be at Williams-Sonoma at Ala Moana Center on Christmas Eve for a meet-and-greet and to autograph copies of the book.

Morimoto takes the rules out of Japanese cooking

ECCO/HARPERCOLLINS
                                Masaharu Morimoto will be at Williams-Sonoma at Ala Moana Center on Christmas Eve for a meet-and-greet and to autograph copies of the book.

Updated on  December 22, 2016 at 10:22 am
Chef Masaharu Morimoto suspects that many home cooks don’t attempt Japanese food because of the mystique around the cuisine. Read More

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