Chef Mavro: Tapping into Hawaii’s Finest Ingredients
Unfortunately, all good trips have to come to an end, and that even holds true in Hawaii. Still, there are some great ways to ease into a sendoff, and our final dinner at Chef...
Town: Showing Love for the Land in Kaimuki [CLOSED]
Local, seasonal and organic are popular keywords throughout the U.S. at this point, and more and more frequently at restaurants that care and can, those are becoming the baseline. Still, not all LSO restaurants...
Hilton Waikoloa Village Luau @ Kamehameha Court
For once, being summoned to court wasn’t a bad thing. At the edge of the 62-acre Hilton Waikoloa Village resort, a winding path led to a luau at Kamehameha Court. The traditional (touristy and...
Merriman’s: Staying Local at a Big Island Original
It’s only been 20 years since a cabal of young, island-based chefs founded Hawaii Regional Cuisine. One day, if they end up erecting a “Mount Rushmore” on Diamond Head that’s dedicated to the cause,...
Nori’s Saimin & Snacks: A Beacon of Big Island Cuisine in Hilo
One of the Big Island’s best-known restaurants certainly presented an unassuming front. My car circled the block twice before it dawned on me that the sunken storefront in a well-worn strip mall might house...
Hana Hou: Powering Through Papaya, Lilikoi and Macadamia at the U.S.A.’s Southernmost Restaurant
My tour of Kuahiwi Ranch with Al Galimba concluded at Hana Hou, a canary yellow restaurant in Na’alehu – about 12 miles from the southernmost point in the U.S. The name means “one more,”...
