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The Weekly Eater: Enjoy the moment at Quiora in Ritz-Carlton Residences
Casual doesn’t mean inexpensive, but Quiora is worth the splurge for elegant cuisine meant to be enjoyed at leisure on an open-air lanai. Read more
Casual doesn’t mean inexpensive, but Quiora is worth the splurge for elegant cuisine meant to be enjoyed at leisure on an open-air lanai. Read more
Few would argue that ramen reigns when it comes to Japanese noodles in Hawaii, but it’s time to reconsider soba. Read more
Over on Hawaii island, out of the eye of the foodie media, Brian Hirata has been quietly plotting a culinary revolution. Read more
On the site of the former Regal Bakery in the Chinatown Cultural Plaza is something new in the form of a mini food hall, Jolene’s Market. Read more
Hamada General Store resurrects a family name in its fourth generation in Hawaii after a 12-year absence in Kakaako. What’s more, it sits on the same lot that was home to the family’s grocery store and food-storage facility. Read more
There was a time in this country when lettuce sandwiches — wraps with lettuce in place of bread, or bread with lettuce as a filling — were a thing. Read more
In between fast-casual Korean plate-lunch outlets and more formal yakiniku restaurants, there is the bunsikjip, or Korean snack cafe, serving homey dishes a Korean mom would make for her kids to enjoy after school. Read more
Going to a new restaurant is always a gamble. You never know whether it’ll be a hit or miss. Read more
Maybe the second time will be the charm for the restaurant inside the Ritz-Carlton Residences, Waikiki Beach. Read more
Vintage Cave Club has grown to offer two sushi bars. One is in the Emerald Room, helmed by Hirofumi Beniya. The arrival of new sushi chef Kunihiro Yamamoto occasioned a look at what he’s bringing to the other, the Kazuma Room. Read more
Ninety degree weather has become our new normal, so a perennial summer treat of ice cream has become more of a necessity for cooling off. Read more
Many of the dishes at Yong’s Kitchen are Cantonese soul food, but you don’t have to be of Chinese ancestry to appreciate these dishes that come across as humble, sustaining and delicious. Read more
The “To Be Determined” reference of the restaurant’s name reflects its experimental and evolutionary nature and Garg’s desire to bring fun and light-heartedness to the table after thinking about what makes life special. Read more
Success in one part of the world doesn’t necessarily lead to success in another. As difficult as it may be to deal with such physical logistics such as real estate, labor and location, there is also a matter of regional food cultures. Read more
For chef Keith Endo of Vino Italian Tapas & Wine Bar, inspiration struck while he was watching “42 Grams,” a documentary about Chicago chef Jake Bickelhaupt, who hosted “underground dinners” on his days off. Read more
Mariposa restaurant has come up with two new ways to enjoy a leisurely summer afternoon. Read more
James Kim hasn’t had much sleep lately, but it’s not because he’s a new dad. It’s because of his other babies he tends to so lovingly at his new restaurant, Sunset Smokehouse, in Wahiawa. Read more
It’s not easy for any institution to maintain relevance over time in the face of sleeker, newer competition. Read more
Rigo is so new that chefs from highly rated Rigoletto restaurants across Tokyo are still adjusting to the local palate, but it’s a good sign that they’re starting with integrity and a commitment to quality ingredients. More importantly, they’re breaking ground. Read more
Uniqlo is making it easy to show your love for some of Hawaii’s beloved food institutions. Read more
Rainbow Drive-In is helping other local small businesses grow via a second concept started five years ago: Hawaii’s Favorite Kitchens. Read more