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
Aloha Steak House reintroduces the idea of the casual beach steakhouse as introduced here five decades ago by the likes of Buzz’s Original Steak House and Chart House. Read more
Ashley (Ash) Thairathom grew up in Laos, moved to Hawaii at age 6, and was always observing her mom in the kitchen, all the while making mental notes on what she was tasting. Now Thairathom has stepped out of the home kitchen to give entrepreneurship a try. Read more
Foodies are in the minority, and some restaurateurs may now be feeling the public pushing back against the progressive, cooler-than-thou haunts that have proliferated with the foodie movement of the past 30 years. Read more
Bethel Union opened with a trendy menu, but has since revamped to focus on a streamlined roster of casual Italian-American specialties that require no lengthy prose to explain or entice. Read more
The chivito stands about 6 inches tall, a Kaiser roll stacked with steak, ham, bacon, slices of boiled egg, a slab of deep-fried mozzarella, spicy goat cheese, roasted red peppers and a duxelle mushroom paste, with horseradish mayo and olive tapenade. Read more
Real Gastropub has all the hallmarks of a great neighborhood pub — a relaxed atmosphere, expanded food menu and its own soon-to-open Bent Tail Brewing Co. that will add to its roster of brews from around the world. Read more
Rinka has always been a sleeper restaurant, but there’s no hiding now that, after 5 and a half years near Ala Moana Center, they’ve moved to much more prominent digs at Ward Village. Read more
I would normally balk at making the drive to Pearl City, but I was happy to head out to Pearl Highlands Center to sample the food at The Elephant Shack. Read more
Diners are becoming more health conscious, reading ingredient labels, green-juicing and insisting on more transparency in the food chain. With that comes Tane, Honolulu’s first vegan izakaya. Read more
Nico’s Upstairs isn’t about froufrou French, but more bistro casual, in the spirit of the original, laid-back Nico’s. Read more
All the elements come together perfectly at the newest, third branch of historic Liliha Bakery. Read more
The closure of the Willows at the start of the new year left a void for all who had enjoyed the open-air ambiance of its Hawaiian-style buffet. Read more
If you liked chef Ron Simon’s food at the UH Medical School, chances are you’ll like it even more at Olena’s new location in Kalihi. Read more
Most of our experience with Korean food in Hawaii has come via plate-lunch culture. Seoul Tofu House is the latest restaurant to ask us to think beyond that format in favor of the Korean bansang tradition. Read more
The opening of two Vietnamese-inspired restaurants — one contemporary in style, one more traditional — suggests a split personality on my part, as I equally prize comfort, history and respect for the roots of cuisines. Read more
The Filipino-style “kamayan” meal offered by Dana’s Restaurant and Catering in Waipahu is a bountiful spread of food laid out over foil and banana leaves, with diners invited to grab and devour all that catches their eye. Read more
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