The Weekly Eater: New Kaimuki restaurants perpetuate Hawaiian traditions
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Kuhio Grille’s Kanak Atak includes a 1-pound laulau, kalua pork, poi, lomi salmon, pickled onions and haupia.
DENNIS ODA / DODA@STARADVERTISER.COM
John Adolpho, head chef at Oahu Grill, serves a combination plate with laulau, squid luau, poi, lomi salmon and haupia.
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