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Rijo in Honolulu takes its name from a castle in Japan. This contemporary Japanese restaurant presents dishes like maki sushi, dynamite crab crusted fish of the day and misoyaki filet mignon with garlic kale, scalloped potato and foie gras demi glaze. Rijo, Harbor Court, 66 Queen St., Honolulu, HI 96813, 808-208-8180.
Town's chef/owner Ed Kenney offers casual fare at Kaimuki Superette in Honolulu. Offerings include breakfast bites, soups, salads and sandwiches such as porchetta with braised fennel and arugula. Kaimuki Superette, 3458 Waialae Ave., Honolulu, HI 96816, 808-734-7800.
Lemona Hawaii in Waikiki offers shave ice made with fresh fruit syrups in flavors like Meyer lemon, papaya, pineapple and strawberry. There are also toppings such as Hokkaido azuki beans and organic condensed milk. Lemona Hawaii, 421 Lewers St., Honolulu, HI 96815, 808-922-9590.
Lucy’s Lab Creamery is a new specialty ice cream shop in Honolulu. Owner Lee Wang creates all the flavors from scratch, including whiskey bacon, honey lavender and earl grey. The shop is named after his mother, who passed away in 2012 from breast cancer. A portion of the shop’s proceeds will be donated to various breast cancer charities. Lucy's Lab Creamery, 435 Kamakee St., Ste. 102, Honolulu, HI 96814, no phone.
Izakaya Torae Torae is local sushi chef Hide Yoshimoto’s casual izakaya in Honolulu. Chef Hide carefully chooses his sources for the best seafood, pork and produce. Natural, free-range Jidori chicken is used for izakaya fare such as karaage, also offered in a curry-spiced version. Seafood shooters come packed with flavorful raw oyster, uni, ikura and a quail egg splashed with a crisp ponzu sauce. Omakase sashimi or nigiri platters can be customized based on the size of your party and the amount you'd like to spend. Izakaya Torae Torae, 1111 McCully St., Honolulu, HI 96826, 808-949-5959.
Alan Wong Expanding to China
Chef Alan Wong (Alan Wong's Honolulu) will open Alan Wong's Shanghai in China in Spring 2015. Some dishes on the menu might include "Duck Duck" (duck meatball and foie gras steamed in rice paper with yuzu ponzu); Niman Ranch New York strip with black bean sambal shrimp; and lilikoi tart with caramel meringue, shortbread crumbs and brown sugar crisp. Alan Wong's Honolulu, 1857 S. King St., Honolulu, HI 96826, 808-949-2526.
Waikiki Spam Jam Returns May 2, 2015
Honoring Hawai‘i’s beloved canned meat, the Waikiki Spam Jam is a festive annual street festival, now in its 13th year. Held along Waikiki’s Kalakaua Avenue, the event will feature food (with, of course, Spam!) and family-friendly entertainment. There will also be merchandise tents offering Spam-themed clothing and other items. The event, which begins at 4 p.m. and ends at 10 p.m., benefits the Hawai‘i Foodbank. Admission is free. For more information, visit www.spamjamhawaii.com
Vintage Cave Honolulu in Ala Moana Center has a new chef de cuisine. Jonathan Mizukami, an alum of The French Laundry, has taken over the position vacated by Chris Kajioka. Vintage Cave Honolulu, Ala Moana Center, 1450 Ala Moana Blvd., Ste. 2250, Honolulu, HI 96814, 808-441-1744.
W Bistro has closed. The restaurant was located in the former space of Le Guignol in Honolulu and offered a menu of New American cuisine highlighting local food producers. W Bistro, Medical Arts Building, 1010 S. King St., Honolulu, HI 96814, no phone.
Chef-owner Chai Chaowasaree has replaced Singha Thai Cuisine in Waikiki with Chai's Waikiki. The menu features "local favorites" like Kobe beef loco moco, grilled miso salmon, Hawaiian-style beef stew and sweet potato haupia cake. Singha Thai Cuisine, 1910 Ala Moana Blvd., Honolulu, HI 96815, no phone.
View our calendar of Wine Dinners & Tastings in Hawaii