February 2014

Biting Commentary

Morning Glass’ New Spot in Kakaako

Inside the home design store Fishcake, Morning Glass is serving the same perfect espresso and coffee we love.

Cicerone Chat: Beer Festival, Pairings and Events with Bill Carl

What's the perfect beer for ramen and burgers?

Ice Fru’s Fruit and Ice Cream Pops

All-natural pops, from pineapple-mango to ube to cream cheese, in a Korean supermarket.

Japengo’s Kamaaina Menu: a Reason to Head to Waikiki

Because where else can you get a four-course meal prepared by one of the most celebrated chefs around, a glass of wine and valet parking for $49?

Vote Now for the Hale Aina Awards

What’s the best new restaurant to open in the last year? Where do you like to go for breakfast or brunch? What’s the best place to go for yakiniku? Which bar is tops for its beer?

Tucker and Bevvy: Breakfast

At this Sydney-inspired breakfast spot: kale and quinoa, waffles and ice cream.

Baker Faire: A Pop-up Bakeshop Featuring Honolulu Pastry Chefs and Bakers

Imagine going to one place and loading up on pastries from seven different chefs and bakers.

The Right to Bare Hands

The state Department of Health’s new rules for restaurants requires gloves for handling food.

The Baker Dudes’ New Downtown Bakery

If we’re going to carbo-binge with the Baker Dudes, it’s going to be with their macadamia sticky buns.

Chinatown Tour by Slow Food Oahu

Did you know that Sun Yat-sen, founding father of the republic of China, went to Iolani? Or that there’s a butcher in Chinatown who uses rendered fat to make soap?

Noodle Tuesday: Vermicelli at Mr. Tea Cafe

How could we claim to be the (maybe) unofficial noodle capital of the world without a noodle dessert?

Meet Johnny Iuzzini at the 4th Annual Hawaii Food and Wine Festival

Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.

Curry Lunch at the Kahala

Hurry over for curry. On Wednesdays, you’ll find the triumvirate of curries: Indian, Thai and Japanese.

New Desserts at Top of Waikiki

New desserts by pastry chef Heather Bryan, formerly of Vintage Cave and Nobu.

Chris Kajioka: Last Days at Vintage Cave, Last Pop Up and Future Restaurant

“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”

The Nook Neighborhood Bistro: A New Brunch Spot

Mochiko chicken and mochi waffles: The most awesome Hawaii food mashup since loco met moco.

Hey Honey, You Won’t Bee-Lieve What’s Up at Hyatt Regency Waikiki

Did you know Hawaii produces about $2.4 million worth of honey per year?

Mariposa Offers New Fare with Mixed Results

Lunch service more lackluster than luxe.

Waianae Gold Kiawe Flour

A brand new ancient food, milled from kiawe bean pods.

Hawaii Foodbank Program Offers Low-income Seniors Fresh Produce

A Hawaii Foodbank program gives seniors vouchers for farmers markets.

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