Category Archives: Instant winnah
One more reason to go to Ka‘imuki: Salt
Today Salt Kitchen & Tasting Bar officially opens at 5pm. This is the first Honolulu opening I’ve looked forward to in a long time. Why? It’s a Kevin Hanney production, and he’s teamed up with Robert McGee, who came to
One more reason to go to Ka‘imuki: Salt
Today Salt Kitchen & Tasting Bar officially opens at 5pm. This is the first Honolulu opening I’ve looked forward to in a long time. Why? It’s a Kevin Hanney production, and he’s teamed up with Robert McGee, who came to
At long last injera: Ethiopian food comes to HNL
I started this blog with the happy discovery of a good pain au chocolat—something that did not exist in Honolulu before Fendu Boulangerie opened. On Thursday another non-indigenous craving was sated—at a pop-up Ethiopian restaurant. Now, every Thursday, J2 Asian
At long last injera: Ethiopian food comes to HNL
I started this blog with the happy discovery of a good pain au chocolat—something that did not exist in Honolulu before Fendu Boulangerie opened. On Thursday another non-indigenous craving was sated—at a pop-up Ethiopian restaurant. Now, every Thursday, J2 Asian
New No. 1: Honolulu Burger Co.
What happens when nightclub owners no longer love the nightlife? In the case of Ken Takahashi, they make burgers. Really good ones. I just got back from his Honolulu Burger Co. which opened six days ago, and I can comfortably
New No. 1: Honolulu Burger Co.
What happens when nightclub owners no longer love the nightlife? In the case of Ken Takahashi, they make burgers. Really good ones. I just got back from his Honolulu Burger Co. which opened six days ago, and I can comfortably
Chorizoooooo!
NOTE Dec 15, 2010: Zaratez Mexicatessen now has a permanent residency in Kapahulu at 3121 Mokihana St, in the parking lot up the street from Waiola Shave Ice (heading makai on Kapahulu, turn left at Burgers on the Edge). A
Chorizoooooo!
NOTE Dec 15, 2010: Zaratez Mexicatessen now has a permanent residency in Kapahulu at 3121 Mokihana St, in the parking lot up the street from Waiola Shave Ice (heading makai on Kapahulu, turn left at Burgers on the Edge). A
Kaua‘i find: Living Foods Market + Cafe
San Francisco transplant (and a 1996 Food+Wine Best New Chef) Jim Moffat is going island wide. With his Bar Acuda in Hanalei getting play in every national food magazine (though not so known in Hawai‘i—why???), in January he expanded to
Kaua‘i find: Living Foods Market + Cafe
San Francisco transplant (and a 1996 Food+Wine Best New Chef) Jim Moffat is going island wide. With his Bar Acuda in Hanalei getting play in every national food magazine (though not so known in Hawai‘i—why???), in January he expanded to
Kaua’i Grill Part I: The gala dinner
Over the past decade, brand-name chefs who have gone global with their food, conquering new cities like culinary Alexanders, have been scrutinized—is it really possible to run an empire and retain the quality and innovation that made the name in
Kaua’i Grill Part I: The gala dinner
Over the past decade, brand-name chefs who have gone global with their food, conquering new cities like culinary Alexanders, have been scrutinized—is it really possible to run an empire and retain the quality and innovation that made the name in
Philadelphia: Don’t waste space on cheesesteaks
When someone tells you he’s taking you to a Greek-Cypriot restaurant in Philadelphia, you expect rustic, hearty Mediterranean food—some grilled fish, melitzanosalata, baklava—right? Well Kanella is a Greek-Cypriot restaurant and that’s not what was served. OK, yes, those things are
Philadelphia: Don’t waste space on cheesesteaks
When someone tells you he’s taking you to a Greek-Cypriot restaurant in Philadelphia, you expect rustic, hearty Mediterranean food—some grilled fish, melitzanosalata, baklava—right? Well Kanella is a Greek-Cypriot restaurant and that’s not what was served. OK, yes, those things are
Dough boy
This tweet from @kiawe_fire says it all: “Dough is not right today ,,, so I’m not serving pizza!!! Sorry ill b back 2morrow.” That’s the twalias of Alejandro Briceño, former Nobu Waikiki pastry chef turned pizzaiolo. Instead of deconstructing shave
Dough boy
This tweet from @kiawe_fire says it all: “Dough is not right today ,,, so I’m not serving pizza!!! Sorry ill b back 2morrow.” That’s the twalias of Alejandro Briceño, former Nobu Waikiki pastry chef turned pizzaiolo. Instead of deconstructing shave
Holy Tarte Tatin! Chef Mavro’s ‘Julie & Julia’ special starts Aug. 7
NOTE 9/4/09: Due to popular demand, Julie & Julia dinner has been extended through September, Tuesday-Saturday. Check the Chef Mavro blog for updates (and see how George Mavrothalassitis makes beouf bourgignon. Thing of beauty). Yeah, recessions suck. But they also
Holy Tarte Tatin! Chef Mavro’s ‘Julie & Julia’ special starts Aug. 7
NOTE 9/4/09: Due to popular demand, Julie & Julia dinner has been extended through September, Tuesday-Saturday. Check the Chef Mavro blog for updates (and see how George Mavrothalassitis makes beouf bourgignon. Thing of beauty). Yeah, recessions suck. But they also
Meet Vikram Garg
It’s not often that a new cooking talent comes to town (aside from the chefs at the battery of Japanese spots constantly opening), and boy have we received a big one. Last month the Halekulani had a press event in
Meet Vikram Garg
It’s not often that a new cooking talent comes to town (aside from the chefs at the battery of Japanese spots constantly opening), and boy have we received a big one. Last month the Halekulani had a press event in
