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The Weekly Eater: Sakura Terrace has crafted an intriguing rebirth
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
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
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
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
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
Even in the midst of a pandemic, with the specter of business closures looming, new eateries continue to follow through on plans to open. Read more
COVID-19 is forcing society to reinvent itself as a matter of survival. Read more
The Chinese adage, “Far better to be a dog in days of peace than to be a human in times of war” has been interpreted in the Western world as a curse, “May you live in interesting times.” Read more
Expanding on the idea of Community Supported Agriculture, or CSA, services that connect consumers directly with farmers and ranchers, chefs are coming up with their own meal kits, market bags and boxes. Read more
With its promise of Southeast Asian street food, it was one of the most exciting restaurant projects on the horizon. Read more
