The Weekly Eater Archives | Page 3 of 20 | Honolulu Star-Advertiser
  • Friday, November 16, 2018
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The Weekly Eater

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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

Filipino foods find home at Pho My Duyen

Pho My Duyen is at the west end of North King Street, where anyone without business in the area is just passing through en route to the freeway from Middle Street. Read More
 

Restaurant delivery success requires patience, attention to detail

The main difference between today’s delivery services and yesterday’s simple pizza delivery is accountability. With today’s services, restaurants and drivers are unaffiliated; add customer error and traffic, and you have a four-part equation with plenty of room for error. Read More

National restaurant delivery companies arrive on Oahu in big way

Technology has ushered in a new era in home delivery, with everything from ramen to couscous available via a few clicks on your computer or phone to services such as Bite Squad, Postmates and Uber Eats. Read More

New concepts at ‘Alohilani Resort cover basics for locals, guests

Outside the ‘Alohilani Resort at Waikiki Beach it looks like a construction zone, but inside visitors and kamaaina are getting a taste of things to come as, one by one, dining concepts spring to life, ahead of the resort’s grand opening celebration slated for March. Read More

Salad-bar approach puts mainland spin on Hawaii-style poke

Part of the reason the pseudo poke operations have been so successful across the country is that they are more cost-effective than the local way, which is to have rows of dozens of different kinds of ready-made fresh-catch poke available every day. It’s a highly perishable product, and if one doesn’t sell, it can be a big loss. Read More

Aki’s new Kaimuki location turns heads with sushi and more

Like people who thrive after a move, Aki is one of those restaurants that was underappreciated at its old home in the Ala Moana vicinity, but bustling at its new venue in Kaimuki. Read More

New Ono Hawaiian owners maintain tasty traditions

After two months of renovations, sisters Leah Park Kim and Joanna Park, and Joanna’s husband, Nolan Uehara, reopened Ono Hawaiian Foods in Kapahulu as Da Ono Hawaiian Food, with Ono co-founder Auntie Vivian Lee’s blessing. Read More

Haleiwa Thai transplant well received in town

When longtime North Shore restaurant Opal Thai moved into Chinatown, I wondered how Hono­lulu diners would respond to owner Opel Sirichandhra’s unorthodox “trust me” service philosophy. It does no good to study the menu, because he tosses it aside and does the ordering for you. Read More

West Oahu leads local food scene into 2018

Every year brings a spate of new restaurants, and while in the throes of table hopping it can be difficult to see the big picture in terms of how Oahu’s culinary scene is shaping up. In looking back on trends and events throughout the year, we can relish the dining experiences we enjoyed, while seeing how they set the tone for the new year. Read More
 

Meatless burger demonstrates new possibilities

Last year Impossible Foods debuted the Impossible Burger, an all-plant product created to mimic beef. Read More

Okinawan peanut tofu worth seeking out

I love a good food movie but often leave the theater feeling hungry and something like unrequited love. It happens when the food starring in the film is unobtainable locally. That’s what I felt following last month’s Honolulu International Film Festival screening of “Jimami Tofu,” a love story about a humble chef and a snobby Tokyo-based food critic whose cold heart is thawed by a taste of home. Read More

Eating House 1849 adds new dishes

Jason Peel has reteamed with his former boss Roy Yamaguchi, this time as executive chef for the International Market Place location of Eating House 1849. Read More

Bay Area’s Limon Rotisserie arrives in Kapolei

Peruvian cuisine is having its moment. The nation’s Mistura food festival held in Lima every September is the largest food festival in Latin America, where every chef in the know wants to be. And across this country, restaurants like PioPio and Jora in New York, Andina in Portland, Ore., and Limon Rotisserie in San Francisco are giving people a taste of the Andean cuisine. Read More

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