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Fish Hawaii

Mud Hen Water Opah

In Honolulu, it’s hard to imagine a chef with more Aloha ʻĀina (love of the land) than Ed Kenney. The Hawaii native now has three restaurants within one Kaimuki block, including Kaimuki Superette, which...
Pork Honolulu

Town Pig Platter

There are many reasons why I’m such a pork fan, and that I write a weekly pork-fueled column called Dose of Vitamin P. One of them is certainly my father. For his 70th birthday,...
Bartender Honolulu

Interview: bartender Julian Walstrom (Salt Kitchen & Tasting Bar)

San Antonio native Julian Walstrom moved to Hawaii in 2010, and he’s already made a big impact on the Honolulu bar scene. He started downtown at Brasserie Du Vin, joined fellow Austin acolyte Quinten...
Charcuterie Honolulu

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...
Chef Hawaii

Interview: chef Ed Kenney (Town + Downtown)

Chef Ed Kenney is a Hawaii native who’s long been a proponent of local Hawaiian ingredients and culture, and now has two forums to showcase them: Town Kaimuki and lunch-only Downtown. We met in...