Thursday, September 3, 2015         

Weekly Eater Premium

For articles before August 3, 2011, see the Free Archives »

Sauce adds zing to Thai restaurant’s dishes

By Nadine Kam
Never trust a townie with any information about Leeward Oahu. I referred a couple of friends who live in Makiki to one of my favorite restaurants, Thai Lao in Pearl City and Kapolei. Next thing you know I’m getting a text … from Waimalu: “You were right! Orchid Thai is great!”

Tada's journey from science lab to the sweet life

By Nadine Kam
Carolyn Tada did fine in her art classes at Punahou School, but her desire to excel in science kept her from exploring her other talents. “When I’m focused on what I’m doing, I’m focused 100 percent,” she said. • Bite Size: 12th anniversary calls for new menu items at Longhi’s

Vegan meals focus on health, natural flavors

By Nadine Kam
If you think your parents had a lot of rules for the table, imagine the life of a Buddhist monk. It all started with the Buddha’s dilemma over eating versus the sanctity of life. • Bite Size: Acai bowl on menu at Eggs 'n Things

Tidy packets burst with bold flavors

By Nadine Kam
A few weeks ago, I wrote about Thank Q Pocha and its menu of contemporary Korean fare. Red Stand also offers contemporary Korean fare, minus the alcohol component of the pocha, or bar.

New cafe revels in loco moco’s many splendors

By Nadine Kam
Maybe you haven’t noticed, but the loco moco has become an object of obsession over the past decade — to the Japanese. The height, breadth and girth of the dish, the audacity of layers of messy ingredients, the decadent pool of brown gravy topped with a fried-egg-yolk eye staring back at you, has runaway appeal.

HiBlend cafe's juices, smoothies, dishes hit the spot

By Nadine Kam
Joey Sugahara always enjoyed cooking as a child, and younger brother Miles was happy to savor the results. Now they've created their own space, HiBlend Health Bar & Cafe, with partner Jason Chang, to share their recipes for a healthy lifestyle.

The poke bowl: Whose came first?

By Nadine Kam
In the future, all claims of food origin will be settled via social media. With chefs and thousands of diners snapping pics of their creations/meals every day on Instagram, coupled with aggregation, it will be much easier for future historians to find first mentions of a specific dish.

Southern barbecue and Latin specialties come together

By Nadine Kam
Summer is time for barbecues, but not everyone has the luxury of a backyard when cravings hit. Given the advancing influx of high-rises in the Ward/Kakaako environs, Billy’s Killer Southern BBQ seems well placed.

Cafe’s willingness to adapt shows in its all-day breakfast

By Nadine Kam
Lately I’ve come across too many restaurant accidents waiting to happen not to take preventive measures. I don’t tell them who I am, so as far as they’re concerned, I’m just an opinionated customer. I think more people should do the same.

Asian fusion and fun combine at a Korean 'pocha'

By Nadine Kam
Others have tried to make the “pocha” happen in Honolulu, but Thank Q Pocha may be the first to succeed in the mainstream with its highly visible location and lively combination of Korean pop playing on TV screens, fun drinks and over-the-top food specialties meant to be shared by many.

Central Bakery raises bar on bread and Kahala eats

By Nadine Kam
I'm all for creativity, but it seems many chefs have succumbed to the notion that they can be the next culinary superstar, to the detriment of the dining experience. They see the path to nirvana through invention and tinker away at deconstruction of the classics, adding a pinch of the new here and there.

Taqueria El Ranchero is the Mexican we waited for

By Nadine Kam
Consumers will put up with a lot for the sake of convenience. After all, how many times have you settled for a so-so meal just because a restaurant was close to home?

Cajun-inspired Crackin' Kitchen focuses on sauce, not seafood

By Nadine Kam
Not all food forays go as planned. The Japanese-based Blue Marlin opened last July in the Marine Surf Waikiki Hotel with the intent of emulating Vintage Cave, but the reality was a confusing fusion of local, Japanese and faux Spanish/ Mediterranean cuisine.

Masala restaurant is the cure for Indian-style curry craving

By Nadine Kam
Nepali cuisine bears the strong influence of both its neighbors, China and India, and although Suman Basnet’s small restaurant, Masala, advertises Nepali and Indian cuisine, it’s the Indian influences that dominate.

African food not made to eat alone

By Nadine Kam
Ethiopia is a world away, but its people have a saying about back-stabbers, similar to the adage we know as, "Don't bite the hand that feeds you." This became literal truth during one of my forays to Ethiopian Love, a former Kapa­hulu pop-up that has set down permanent roots in Chinatown.

Slow down, enjoy sushi and surroundings

By Nadine Kam
Former customers of Ninja Sushi at Ward Village are surprised to walk into the new Ginza Sushi that appeared in its place and see the familiar faces of Russell and Hannah Won.

Ohana Inn is worth the drive

By Nadine Kam
For all those who sit in traffic going westbound, I commend you for your patience. Much of my family still resides in Waipahu, and heading in that direction Easter morning, I made the mistake of thinking Kamehameha Highway would be clear.

Thai chili stays true to tastes, textures of home

By Nadine Kam
Nanthana Jenniges has run the popular sandwich shop Nana's Deli, inside downtown Honolulu's Topa Financial Center, for five years. Offering something different from the lunchtime norm, the menu also grew to include a short roster of Thai curries introducing her native Isaan cuisine.

Upscale teppanyaki meal is a magical experience

By Nadine Kam
With its exceptional quality, presentation and service, Sushi Ginza Onodera has become a trusted destination for sushi aficionados in spite of its $160- to $250-per-person omakase dinners.

Minor tweaks could improve Rijo's Japanese-fusion menu

By Nadine Kam
People often tell me that they wait to hear my opinion about a restaurant before trying it out themselves. I don't particularly believe in that practice because I don't believe there is ever a substitute for making decisions based on your own firsthand experiences.

Early breakfast champion enters dinnertime territory

By Nadine Kam
In 2007, Chrissie Kaila Castillo had the prescience to open a little breakfast nook in Market City Shopping Center. The appearance of Cafe Kaila was a big deal to me because a few years earlier I had moved back into town from Kailua, where I was spoiled by the number of varied early-morning haunts, from delis to creperies.

Tableside temptations keep rolling during Vino's cart nights

By Nadine Kam
I once believed that if only someone would pay me for each of my great ideas, I'd be a millionaire many times over. But I learned pretty quickly that great ideas abound. They bubble up with the zeitgeist, so obvious in a particular time, place and circumstance that if you're not prepared to act, someone else will beat you to it.

Yoshi's rich yakiniku choices will leave you wanting more

By Nadine Kam
The new year is already shaping up to be like the last, with the trending of the Japanese restaurant. Rijo has opened in the long-shuttered Palomino space in downtown Honolulu, and elsewhere there's teppanyaki for the high-earner crowd.

Regal Bakery's new hot-pot service offers warmth and comfort

By Nadine Kam
The scent of doughnuts wafts through the garage at Chinatown Cultural Plaza. It's been that way since Regal Bakery moved in, offering its familiar mix of local plate lunches and cake doughnuts.

When Aloha means pancake

By Nadine Kam
If not for some intrepid chefs' obsessions, we would not have the innovations in cuisine we have seen over time. On one trajectory are global culinary movements flowing from nouvelle to fusion to molecular gastronomy.

Tofu dishes find success at Aloha Tofu

By Nadine Kam
Paul Uyehara never intended to get into the restaurant biz. He has more than enough work as president of Aloha Tofu, the company founded in 1950 by his grandparents Kamesaburo and Tsuruko Uyehara. Business is booming to the point where a second location at Dole Cannery was meant to house the company's deep-frying operation.

Revamped Waikiki bar offers bucketful of flavors

By Nadine Kam
Something's cooking at the Waikiki Sand Villa Hotel, once home to The Noodle Shop and the comedy/music trio of Frank de Lima and Na Kolohe. At some point the property went quiet, but now, all of a sudden, there's been a burst of activity.

Gokoku slowly finding footing

By Nadine Kam
The Japan-based Pier thirty group breezed into town in the fall with one of the most ambitious plans I've heard in a long time: Open 300 restaurants across the United States within 10 years, 20 of them in Hawaii -- all different concepts -- to open in five to six years.

Some Vietnamese specialties challenge diners' comfort zones

By Nadine Kam
Before I began writing about restaurants, I thought it was normal to eat a varied diet. I like trying new things, and I thought everyone else was the same way. But over the years I've met many people who are satisfied with the tried and true and rarely step out of their comfort zones.

Brothers deliver quality yakiniku using 'concierges'

By Nadine Kam
There's nothing like starting the new year with a bang to set the tone for the rest of the year. So I'm grateful that Yakiniku House Futago came to town, as a nice gift, opening on Christmas Day in Kapahulu. "Futago" is the Japanese word for "twins," in reference to the chain's youthful founders, Sunchol and Sunbong Lee.

Now serving

By Nadine Kam
There's something new happening in the food world nearly every day, but with print space limited, it would take a month to catch up on "Bite Size" bits cataloging the new and small, so to clear the decks for the new year, here's a roundup of recent intros:

Breakfast, tea and gluten-free burst onto the dining scene

By Nadine Kam
As the year comes to a close, here's a look at the way we ate in 2014. Koko Head Cafe made cornflake French toast and Ohayou Eggs a morning staple for those in Kaimuki. Tucker & Bevvy and Bills brought a taste of Aussie breakfast to Kapahulu Avenue and Waikiki, respectively.

Kaimana Farm Cafe gives healthful touch to breakfast, brunch

By Nadine Kam
The way I see it, restaurants in Hawaii largely fall into three camps: the local, the national corporate and the Japan-affiliated, whether the owner is a transplant or the company has Japan ties.

Restaurant Week is time to put best food forward

By Nadine Kam
I constantly listen to people tell me they wish they could try this restaurant or that restaurant but, due to family obligations, work hours or financial reasons, are unable to do so.

Tavern vibe and inspired fare entice many a man and woman

By Nadine Kam
Following up on the success of Lucky Belly on Hotel Street, restaurant partners Dusty Grable and chef Jesse Cruz cleaned up Amy's Place across the street to offer a taste of rustic Americana.

Shabu Shabu House remedies the glut of holiday temptations

By Nadine Kam
One major holiday down, three more to go through New Year 2015. If you haven't yet had your fill of Halloween candy, you'll have many more reasons to indulge over the holidays, whether your downfall is turkey with Portuguese sausage stuffing, mashed potatoes and gravy, cookies, pumpkin pie, fruitcake or eggnog.

For the love of pizza

By Nadine Kam
People love pizza, so even with competition within five blocks in downtown Honolulu bounded by Maunakea, Hotel, Bethel and Beretania streets, you can find an audience for pizza at Rosarina, Bar 35, JJ Dolan's and Fresh Cafe.

Hidden oasis transports to Mediterranean

By Nadine Kam
Today's restaurants can feel like TV productions with the dominant mindset that it's the high concept that sells. So we have "channels" delivering the "all-day breakfast" or touting "all organic all the time," and while those are great ideas, food in the service of a concept can feel rather soulless.

Bask in bounty of the aina with 2-day food experience

By Nadine Kam
Just 100 years ago in Hawaii, everyone was well acquainted with the idea of living off the land, whether by fishing, farming or maintaining an ample backyard garden.

Crazy Monkey, anyone?

By Nadine Kam
We speak of a nation's cuisine as a single common entity, but traversing a country from north to south or east to west, you will find an amazing variation in food based on regional tastes, terroir and geography that allows particular ingredients to flourish.

Dining by design

By Nadine Kam
Certain food cravings and memories that endure over time cannot be sated, for whatever reason -- a restaurant closure, for example, or the passing of a generation of cooks who held the family's secret recipes.

Bagels get star treatment at sandwich-centered cafe

By Nadine Kam
Few ever take the time to consider the bagel. It's a most serviceable form of food, providing cheap fuel or a sturdy base for lovely lox and nice and fatty cream cheese.

Find new favorite dishes at cozy late-breakfast spot

By Nadine Kam
Anicea Seiko Campanale and Hailey Berkey have been friends since they were 8-year-olds growing up in California, and although their paths diverged as adults, the two reconnected and partnered to create The Nook Neighborhood Bistro in Puck's Alley.

Decadent dishes ensure a return for Wada's fare

By Nadine Kam
The first time I spotted Restaurant Wada, the signage at the front of the 611 Kapa­hulu complex — with no breaks between words and no logos to separate it from its neighbor — gave me the impression it was a laundromat restaurant.

Filipino cuisine evolves at former Kauai eatery

By Nadine Kam
Kauai's loss is our gain now that the family restaurant Tiano's has moved from Lihue to Waipahu. It's a Filipino-American restaurant with the kind of breadth that, when just perusing the menu, scares me.

New Chinatown restaurant scratches the breakfast itch

By Nadine Kam
When I moved back to Honolulu from Kailua a decade ago, I complained about the dearth of breakfast nooks — save for old-fashioned pancake houses — on this side of the island.

Diner en Blanc dazzles in Honolulu debut

By Nadine Kam
They came with their picnic baskets and tables and chairs and linens, congregating in the parking lot of Iolani Palace for the inaugural Diner en Blanc Hono­lulu event Saturday.

At new Liliha Bakery, stick with burgers, breakfast

By Nadine Kam
At the new Liliha Bakery in Iwilei, stick with the burgers and breakfast while the new location finds its way.

Latest Italian eatery has value in Ewa Beach

By Nadine Kam
By geographically challenged townie calculus, Ewa Beach is the same as Kapolei, so one starts wondering how one more Italian restaurant will be able to compete with those already in place, like Assaggio and Le Nonne.

Tuck into a good meal with Aussie influences

By Nadine Kam
A high-profile Aussie restaurant came to town this year, aiming to please but falling flat with an international fusion menu that registered more like a nonsensical mash-up. Trying too hard can be a curse.

Nutrition-packed coolers beat heat

By Nadine Kam
It's hot out there, and cool drinks and desserts provide one way to survive the sweltering summer months. Luckily, there's no shortage of cool AND healthy drinks with the growing popularity of juice bars.

Teahouse in bookstore steeped in royal tradition

By Nadine Kam
Two former denizens of London started reading up on Hawaiian history before moving to Hawaii in November, when they began converting the back of a bookstore into what is now the Monarch Tea Room.

Inventive boxes carry mealtime inspiration

By Nadine Kam
Fresh Box, a meal kit subscription startup, allows you to cook up a gourmet, restaurant-quality meal at home with ease. It puts an end to that daily dilemma, "What's for dinner?"

No cowboy food here, just tasty plate lunches

By Nadine Kam
A name like Pioneer Saloon might lead one to expect grinds of the Wild West, such chuckwagon fare as hearty chilies, buffalo burgers, barbecue brisket and pork and beans. Doesn't that sound good?

Service issues taint experience at hot-pot spot

By Nadine Kam
It seems as if the hot-pot format would be easy to replicate in neighborhoods islandwide many times over, because customers pitch in to do the hard work of cooking.

Family favorites help build Grand Cafe’s weekly specials

By Nadine Kam
For a certain ravenous, goal-oriented segment of the population, food has become sport. Social media has fostered an atmosphere of gorging and sharing, without much time for reflection or context.

Holoholo meets need for family restaurants

By Nadine Kam
Just last week I talked about humble, no-frills Japanese comfort food for all, in favor of the nontrendy restaurant, and this week I'm back with the local equivalent, Holoholo Bar & Grill.

Do-ne Japanese Food gets basics right

By Nadine Kam
There are a number of people who are always ready and willing to stand in line for the latest and greatest new restaurants the minute they open their doors.

French-Latin cuisine elicits an unprecedented ‘wow’

By Nadine Kam
I'd been waiting for Grondin to open as soon as I heard about it in December, and it's been worth the wait for such tapas-style dishes as a ceviche ($13) of Kauai shrimp with the heat of serrano peppers, and pulpo ($15), marinated octopus tossed with onion, olives, roasted red pepper and chilies, or fried plantain chips.

Menu of grilled specialties evolves, improves at Nagomi

By Nadine Kam
The first time I visited Nagomi Teppan restaurant in early January, it was a work in progress. The dining room was finished but the lounge was still under construction. So I made plans to return when the work was expected to be complete, in three weeks time.

Ambiguity takes a bite out of eatery’s positives

By Nadine Kam
Bills is a restaurant of the size and scope we haven't been seeing in a time of austerity and bootstrapping pop-ups.

Chef with taste for fusion turns brunch on its head

By Nadine Kam
I have three words for you: kim chee scones. They'll be your new obsession, and the place to get them is at the new Koko Head Cafe in Kaimuki, in the space that was formerly home to 12th Ave Grill, which moved to bigger digs up the street.

Torae Torae experience gets better every week

By Nadine Kam
Izakaya Torae Torae is a prime example of why it pays to be patient while waiting for a new restaurant to find its bearings. At the one-month mark, the new restaurant continues to improve week after week, causing all my initial reservations to vanish.

Innovative new menu at The Pig & the Lady

By Nadine Kam
The Pig & the Lady's chef-owner Andrew Le emerged from Chef Mavro's kitchen with the aim of developing his own style and signature, rooted in his Vietnamese heritage.

Kakaako’s tasty eatery choices predated hipness

By Nadine Kam
When it comes to good eats in Kakaako, most of the press has gone to the area that, for the sake of quick identification, I'm going to call SoHa, south of Halekauwila Street.

New menu at Agu but ramen still satisfies

By Nadine Kam
Ramen lovers were in a frenzy late last fall, trying to make their way to a spate of promising newcomers serving Japa­nese-style ramen. When the dust settled, Agu easily emerged as my favorite.

W Bistro’s simplicity deserves big applause

By Nadine Kam
During a trial by fire that included Valentine's Day weekend, the new restaurant, W Bistro at 1010 S. King St., managed to maintain its quality, which bodes well for this first-time effort.

Sushi heaven awaits those willing to pay

By Nadine Kam
Employees of Sushi Ginza Onodera had their doubts as to whether Honolulu was ready for a $250-per-person omakase, telling its Japanese owners prior to opening day that they would be fortunate to seat four people a night.

Surfer-friendly Goofy Cafe crafts dishes the right way

By Nadine Kam
With a name like Goofy Cafe, one has to wonder what mischief the chef is up to. The reaction to the name is likely to range from glee (top of mind for people I quizzed was the Disney character) to bafflement. A lot of us take our food seriously, and "goofy" is not a word we tend to associate with food.

Hyatt farmers market boosts local products

By Nadine Kam
As soon as Sven Ullrich took on executive chef duties at the Hyatt Regency Waikiki in fall 2011, he embraced all things local, and then some.

Venture out to Le Nonne for authentic Italian fare

By Nadine Kam
Over the past 20 years, Italian restaurants on Oahu have fallen into two camps: the Assaggio school of rich, garlic-saturated dishes or the Japanese school of delicate sauces accented with uni, mentaiko and other briny essences.

El Mariachi’s new locale maintains fiery reputation

By Nadine Kam
El Mariachi is on a roll. The restaurant has locations in Kaneohe and Aiea, and over the holidays opened an outpost in Kapo­lei Marketplace. What I like about this place is that they don’t shy from heat.

Juice cleanse yields clarity, more conscientious choices

Posted 1:30 a.m. HST, Jan 8, 2014
With 2014 comes the desire to start anew. A few months ago a friend tried Blue Tree Cafe's juice cleanse program, and I thought it would be a great start to the new year. I was interested in it not as a weight-loss regimen, but as a detoxification ritual.

Striking new flavors distinguished year

By Nadine Kam
We embraced new cuisines • Noodle love • Dessert reinvented • We drank our veggies • Rising Stars set up shop • Go west young chef • High-end comeback

Golden Lion meets craving for dim sum into evening

By Nadine Kam
In the age of fractured media, social media is a double-edged sword for businesses trying to broadcast their messages. On the one hand, in the olden days of minimal media outlets, it was easy to follow the numbers — the largest circulation and viewership — to reach mass audiences.

Hughley’s serves ‘flavor with soul’

By Nadine Kam
Hughley’s Southern Cuisine started life about six months ago as Ken Nae’s, a mash-up of owner Kenneth Hughley’s name and his mother’s, Renae. But with his wife and daughters also working the restaurant, he recently made the switch to the family name to reflect their collective effort.

Delicious dishes introduce novelty of Burmese cuisine

By Nadine Kam
Ten years ago restaurateurs had cold feet over introducing new cuisines on Oahu because diners were conservative, fearing the unknown. They were loathe to veer from ordering the same thing off the same menu with every visit to a favored restaurant.

Jerry’s Pizza Mill is part restaurant, all country

By Nadine Kam
Deciding what and where to eat is always a chore, but at least those of us who live in town-side Hono­lulu are lucky to have a lot of options. Imagine if you live in tiny Waia­lua, where dining out often means braving the two-lane traffic to Hale­iwa or Wahiawa.

Ambitious proteges prove culinary skills

By Nadine Kam
For young chefs, culinary education doesn’t end with the classroom, but continues on the job, and the Hawaii experience over 25 years has proven that one successful restaurant can beget exponential success.

New Kailua bistro offers comfort, casual charm

By Nadine Kam
Bella Bistro is a lot like its Kailua surroundings, laid-back and cas­ual. The name and location at the site of the former Zia’s Caffe suggests an Italian bent, but no, it’s simply named after chef-owner David Kaminski’s and wife and manager Stephanie Pierobello’s well-fed chocolate lab, a sometime presence at the open-air restaurant.

Extensive menu has tasty choices for all

By Nadine Kam
I'm always leery of the big menu and chefs who try to take on more than they can handle. Pride aside, it's easier to win accolades as a one-hit wonder with one fabulous claim to fame than put out a full menu that is likely to include a handful of restaurant equivalents of bloopers, assuring a place in the middle of the pack in the ratings game.

Relocated 12th Ave Grill retains its creative cuisine

By Nadine Kam
Given the fractured nature of media today, it's hard for any entity to blanket a community with news of interest. Not everyone got the memo that 12th Ave Grill has a new address.

Toned-down taste of the Middle East still lures crowds

By Nadine Kam
In Arabic, "Kan Zaman" means "Once upon a time," and chefs Youssef Dakroub and Kamal Jemmari have teamed up to offer a taste of some of the world's earliest cuisines, from Morocco and Lebanon, to diners in downtown Honolulu.

Aki embodies best of the restaurants that came before

By Nadine Kam
The ghosts of restaurant tenants past — from Oko­­nomi Cuisine Kai to Yaki­­tori Yoshi — still haunt 1427 Maka­loa St., and that's a good thing for Japa­nese Restaurant Aki.

Seafood abounds at Cajun Crab

By Nadine Kam
Crab mania hit town-side last summer and this year has made it to the Leeward side with the opening of Cajun King in Waimalu Shopping Center. It's a sibling to King Street's Lobster King and Shabu Shabu King restaurants.

Kapahulu eatery is nuts for nuts

By Nadine Kam
Honolulu has come a long way since the days that mac nuts, mahimahi, pineapple and surf ’n’ turf solely defined gracious dining. But every 20 years or so — enough time for a generational shift and rediscovery — everything old becomes new again, so maybe we’re ready to accommodate a macadamia nut revival?

A blip in a time machine, Shinsho Tei reappears

By Nadine Kam
There’s been a spate of new restaurants opening, and while I’m giving them a little breathing room to settle in, I checked out two familiar places making return appearances.

Ige’s fills stomach without emptying wallets

By Nadine Kam
The past couple of months has been a whirlwind of sticker shock as new entries into the dining scene tested the limits of how much people will pay for a meal. Maybe you know the feeling of having heart palpitations when opening a menu, then settling on the chicken.

Mavro’s summer menu delights with color, flair

By Nadine Kam
Summer is the season for travel, but even if you can't leave home, you can live vicariously through friends who are proficient with a camera and are ready and willing to share photos of what they've seen and done on their vacations.

Classic approach to Korean dining worth a splurge

By Nadine Kam
When it comes to Korean cuisine, Hawaii diners are a spoiled lot, accustomed to a range of grilled meats, broiled fish, spicy soups and stews and mandoo. So the Budnamujip experience may come as a shock to the system.

Tangö, Kakaako Kitchen adopt a new dining trend

By Nadine Kam
The cool kids have been generating all the buzz in Kakaako in recent years, from the graffiti artists of Pow Wow Hawaii to the food truck and pop-up purveyors.

Arancino designs a menu of artful cuisine

By Nadine Kam
Arancino has all the markings of being the product of a large Japanese corporation, from ambience and consistency, to a sense of perfection and professionalism.

High stakes dining

By Nadine Kam
In light of the effects of sequestration and increased cost of living in the 50th state, I wondered whether Honolulu needs another high-end steak restaurant.

Fresh Start

By Nadine Kam
If you’re not looking after your health, it’s great to have Isamu and Motoko “Moco” Kubota on your side. Like a protective mom and dad, the duo in recent years have tried to look after diners’ health through various forms of vegan, vegetarian and macrobiotic cuisine.

Power up

By Nadine Kam
Restaurants don't exist in a vacuum. Their chefs and owners may start by placing what they want on the menu, but sooner or later, a handful of diners will assert their own wishes.

Yuzu brings specialties to new Kapolei location

By Nadine Kam
Westside diners have reason to cheer with the recent opening of Sushi Yuzu in Kapo­lei.

Steakhouse keeps it casual, adds local flair

By Nadine Kam
These days branding is everything, so it's unusual to find a company swapping a big-brand name for an untested one.

Bold flavors fill fair comfort food

By Nadine Kam
Over the years, I've presented many socioeconomic reasons for the emergence of small restaurants, little Davids that now run circles around bigger, more traditional Goliaths.

Hunan Cuisine perks up isle Chinese food scene

By Nadine Kam
Some people crave the food they grew up eating. Not me. Familiarity doesn't breed contempt, but it does breed a certain amount of indifference.

Cafe Cooland offers all styles of dessert

By Steven Mark
Korean restaurants have a reputation for not serving dessert, so if you happen to be dining in the “Korea­moku” vicinity and need a bit of post-meal refreshment, just walk over to Cafe Cooland.

Most Popular