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The Eastside Restaurant Review: The Eastside manages to give a new twist to old favorites: a cheese plate is teamed with a chunk of island honeycomb, while the fried calamari is enlivened with a spicy pickled mango and red pepper namasu. Spring rolls, packed with shrimp, scallops and grilled red onions, are brightened with tangy papaya-mint vinaigrette. Barbecued baby-back ribs, glazed with sweet-tart hoisin sauce, are so tender the meat slides off the bones, and the hulihuli chicken is paired with coconut coleslaw. Don't miss the lemon grass crème brûlée with berry sauce, or the flourless chocolate cake, which tastes like fudge sauce for the vanilla ice cream that shares the plate. Frequent live music and a busy bar perk up the otherwise flat ambience.