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The Weekly Eater: Competing to claim dining dollars
Get ready for accelerated change that will bless diners with a wider array of options from unexpected players, but bring pain to those who can’t see beyond their direct competitors. Read more
Get ready for accelerated change that will bless diners with a wider array of options from unexpected players, but bring pain to those who can’t see beyond their direct competitors. Read more
Amid the forest of Goliaths who have been in both the grocery and food-service business for years, smaller shops like Kokua Market have struggled for survival. Read more
Given Hawaii’s seeming love of desserts, it’s curious that Honolulu lags behind most major cities when it comes to dessert bars. Read more
While locals know where to look for pockets of Hawaiian food, visitors to the islands would have difficulty finding this roots cuisine. Read more
The Honolulu Museum of Art’s Garden Cafe served its first guests on Oct. 22, 1969, Read more
China is a diverse country rich in culinary traditions, but for the longest time anyone eating Chinese food in Hawaii would think Cantonese is all there is. That’s changed in the past year. Read more
Island Vintage Wine Bar in the Royal Hawaiian Center provides a welcoming space for those who want to savor and learn more about wine in a non-intimidating setting. 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