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The Weekly Eater: New chef team revives Hau Tree
Redubbed simply Hau Tree, the restaurant is named for a tree that graced the site in the late 19th century, providing shade and a quiet space to write for author Robert Louis Stevenson. Read more
Redubbed simply Hau Tree, the restaurant is named for a tree that graced the site in the late 19th century, providing shade and a quiet space to write for author Robert Louis Stevenson. Read more
A fascination with food and fire is in our blood, dating back a million years to the first hominids who put 2 and 2 together to create the first culinary magic. Read more
Last year brought so much bad news for the dining industry that I overlooked at least one restaurant that showed second acts are possible. Read more
The 2020 pandemic was the biggest disaster to hit the food industry in recent history. Read more
It felt like the pandemic stopped most of us in our tracks this year, but in the bigger picture life went on with a continuation of trends already in place. Read more
One of the last times I saw chef Keaka Lee was at a bittersweet, fantastic farewell dinner he had cooked up at Pig & the Lady in October 2018, just before he set off to create a place of his own. Read more
Ichiriki Japanese Nabe Restaurant made use of pandemic downtime to create a VIP tatami room at its Piikoi location, now put to use for its new seiro, or steamed nabe experience. Read more
During the prolonged shutdown — even as grocery stores moved toward packaging their hot bar and salad bar items — it became apparent that without similar adjustments, buffets might never return because of the risk associated with shared food situations. Read more
During the holiday gift-giving season, a gift of food is a way to share delicious finds or one’s own kitchen talents. Read more
Papa Kurt’s brings saimin back to the forefront of the dining scene, after it started losing ground to the Japanese import, ramen, 40 years ago. Read more
With many more diners seeking healthful options, Ichifuji’s otoshi nabe keeps the spare nature of shabu-shabu alive, with just a little twist to appeal to those who still want a novel experience. Read more
These days, the “better together” mantra may be one way for businesses to survive the coronavirus pandemic in Hawaii. Read more
Chef Zouhair Zairi, or simply Chef ZZ, was born in Morocco and worked in restaurants from New York to Tokyo before settling on Maui as a house husband to raise his son. Read more
The menu at Off the Wall Craft Beer and Wine had been expanding before COVID-19, but food offerings have become more important than ever. Read more
Worthy versions of the trendy taco can be found on Oahu. Read more
The more we learn about COVID-19’s spread, the more we’ve opted for the relative safety of the outdoors. That holds true whether seeking recreation at beaches and parks, or places to dine. Read more
Brick Fire Tavern’s Kaimuki location was planned a year ago as a second outlet for the pizza restaurant with roots in Chinatown. Read more
The idea of resilience is abstract, easy to talk about, but most of us are accustomed to going about our daily business without facing obstacles that test our resolve. … Until now. Read more
For some, living under pandemic conditions has felt like time wasted in limbo. Read more
We all know that food serves as more than mere sustenance. Food is a source of joy, a symbol of connection and conviviality, a balm for the lonely and an enemy of dieters. Read more
