• Tuesday, September 18, 2018
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The Weekly Eater


Upscale dining primed for takeoff at Honolulu airport

When you have a captive audience, there’s not much incentive to improve your game, and for decades, that’s the way travelers have felt about airport restaurants. Their reputation has been of bland, dull fare — but that’s about to change at Honolulu’s Daniel K. Inouye International Airport. Read More

New Stage at Honolulu Design Center is chic with a unique menu

After 12 years, it was time for a refresh at Stage restaurant, where a new, more locally inspired menu accompanies a redesign of the dining room. Read More

Tim Ho Wan serves star quality dim sum in Waikiki

The market for dim sum here is one that’s been relatively stable year after year. Every Chinese family has its favorite handful of restaurants for weekend gatherings, and every once in a while, a new restaurant opens to keep the scene a little interesting. Tim Ho Wan is now open, offering finer quality than what you’d typically find in Chinatown, at mid-tier cost. Read More

Island Snow shave ice takes natural turn

Without the addition of food coloring, Island Snow’s new fruit-based syrups give its shave ice a more subtle color than those made with standard syrups. Read More

Beet Box keeps veggie beat in Kailua

I often eat with friends who claim to want to eat more healthfully. But once we read the menu those good intentions go out the window. It takes a dedicated health-oriented restaurant like Beet Box to eliminate those distractions and temptations. Read More

Chingu Hawaii offers Korean-style bar fare on steroids

Chingu Hawaii brings a bit of L.A.’s Korea­town to the islands — that means you get fried chicken, cheese and kochujang with flavors that are bold, fatty and assertive, and feature audacious combinations of ingredients. This is a Korean-style bar on steroids. Read More

Paisley Meadery adds food to menu

Local brewer Brian Paisley opened Paisley Meadery in 2015 and recently began offering lunch and dinner service to help introduce diners to the idea of swapping out wine for pairing mead with food. Read More

Mina’s Fish House at Four Seasons Oahu takes its mission seriously

We have sushi and poke bars, but an all-encompassing, comprehensive and high-quality seafood restaurant is a rare entity, at least on Oahu. Read More

Humble Saigon’s yields rewarding experience

Diners are obsessed with “best of” lists, but how often can people follow those leads? For most people, dining choices are more a matter of cost and convenience. Read More

Hawaii Sushi offers quick, high-quality sushi fix

Sometimes when that sushi craving hits, you want it fast and that often means hitting up a convenience or grocery store for something ready-made, quick and inexpensive. Read More

New brunch options abound for Oahu residents

Today there are plenty of brunch options for early birds. The morning market is still nowhere near as saturated as the evening market for dinner, but the fuller scene calls for more creativity to lure diners that crucial first time. Read More

Chongqing Style: What’s new in noodles

Move over, ramen, there’s a new kind of noodle shop in town, poised to win hearts if diners are willing to give it a try. Like sister restaurant Chengdu Taste, Mian is quickly becoming known for its Sichuan-accented fare. Read More

Waiahole Poi Factory offers only-in-Hawaii treat

Beyond the scenery, beyond the Hawaiian plates, you’ll find an only-in-Hawaii dessert at the Waiahole Poi Factory in Windward Oahu. Read More

Italian eateries poised to stir up scene

Essentially, there are two kinds of Italian restaurants on Oahu, neither involving Italians in the kitchen. Read More

UH med school finds right mix

Until recently, Kakaako was mostly known as a work hub, home to auto shops, warehouses, small businesses and the cheap-eats restaurants that serve this community. Since being designated the coolest work-live community in Honolulu, that is changing. Read More

A doubtful debut for Morimoto Asia

I typically write 1,000 words about a restaurant, carefully weighing the pros and cons of every encounter to back up my ratings. Without burden of responsibility, my friends can be much more succinct in expressing their opinions with a few simple words. Read More

Square Barrels introduces new burger choices

Burgers and beer have always had a happy marriage, but such couples can grow apart when one keeps evolving and the other stays the same. A craft brew needs a partner who can keep up, and at Square Barrels, that means the introduction of a couple of new artisan burgers. Read More

Bouharkat revives Le Crepe Cafe in Kaimuki

Having built up the Le Crepe Cafe brand successfully once, you’d think it would have been relatively easy for Soufiane Bouharkat to reboot his business after spending just a year away, trying to establish a similar business in California. But after leaving Hawaii for a year, he became viewed as a risk to landlords and lenders. Read More

Veteran sushi chef Misawa steps out on his own

Yoshinobu Misawa, former sushi chef at the popular and highly rated Sushi Izakaya Gaku, has branched out on his own to open Izakaya Uosan in the Blackfield Building on Kapiolani Boulevard, in the space formerly occupied by Shabu Shabu House. Read More

Roy’s celebrates 30th anniversary with food tour

Thirty years later, I’m still writing my column and it just may be because of Roy Yamaguchi, who helped create a state full of foodies. Read More

Food delivery service still offers personal touch

Quick Cuisine is a locally owned and operated delivery service that accepts orders via app and website but still takes old-fashioned phone calls, just as it did when Alex Hendry launched the service from his home in Wahiawa in 2006. Read More

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