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News for Restaurants in Hawaii
July 2008 Archive

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Kevin Aoki, son of Benihana founder Rocky Aoki, has brought his vision of Latin and Asian fusion to the newly renovated Royal Hawaiian Shopping Center. Sushi Doraku has quickly become the hot-spot for local trendsetters and tourists looking for a stylish dining experience. Sushi Doraku, Royal Hawaiian Shopping Center, 2333 Kalakaua Ave., Honolulu, HI 96815, 808-922-3323.
Hungry for a hearty meal in Waimea? The freshly opened Huli Sue's Barbecue & Grill is serving up Tex-Mex style meats along with local-style imu smoked meats and Asian flavored sauces. The sides are an interesting mix of East and West while the desserts are pure decadence: coconut layer cake, pineapple upside-down cake and Hawaiian chocolate cake. Huli Sue's Barbecue & Grill, 64-957 Mamalahoa Hwy., Kamuela, HI 96743, 808-885-6268.
Banana Leaf Pasta Café has opened in the McCully Shopping Center. Honolulu is not known for an overabundance of Italian restaurants so the opening of a new spot offering Italian food is always welcomed by local diners. Banana Leaf Pasta Café, McCully Shopping Center, 1960 Kapiolani Blvd., Honolulu, HI 96826, 808-946-3338.
Chef Goran Streng and his partner Tami Orozco, of Oahu's Tango Contemporary Café, are looking to open a second location of their eclectic restaurant. Named Tango To Go, this outpost will be located in downtown Honolulu. No opening date has been set.


News Bytes

Hank’s Haute Dogs "Fat Boy" and Gale Gand's Crème Brûlée Join Haute Dog Line-Up
Never content with a static menu, Hank's Haute Dogs now offers a deep-fried hot dog. The aptly named "Fat Boy" is a Vienna hot dog, wrapped in thick-cut smoked bacon, deep-fried and dressed like a BLT with lettuce, tomato and mayo. Owner Henry "Hank" Adaniya draws upon his legendary line-up of chefs from the now-defunct Trio to add pastry chef Gale Gand's crème brûlée to the menu. Hank's Haute Dogs, 324 Coral St., Honolulu, HI 96813, 808-532-4265.
New Digs for Village Steak & Seafood
Village Steak & Seafood now occupies the choice oceanfront location formerly occupied by the Golden Dragon Restaurant. Its new home features some of the best views in Waikiki and a seat on the lanai during the famous Friday night fireworks is sure to please everyone. Chef Andrew Yagami's menu features crab cakes, Black Angus prime rib and oven-baked double lobster. Village Steak & Seafood, Hilton Hawaiian Village Beach Resort & Spa, 2005 Kalia Rd., Honolulu, HI 96815, 808-949-4321.

Chef Shuffles

Bali by the Sea at the Hilton Hawaiian Village Beach Resort & Spa has a new chef, Francois Bougard. Bougard, mostly recently chef tournant at the hotel, is a French native and trained at the Ecole Culinaire Ferrandi in Paris. He has worked extensively in the Islands, France and California. The menu is not expected to change dramatically, though diners should look for special menus with a decidedly French flair for the holidays. Bali by the Sea, Hilton Hawaiian Village Beach Resort & Spa, 2005 Kalia Rd., Honolulu, HI 96815, 808-941-2254.
Honolulu's Ruth's Chris Steak House on Restaurant Row has named Kyle Yonashiro as its new executive chef. An Oahu native, he has extensive restaurant experience including a stint as executive chef at Nick's Fishmarket Maui. Ruth's Chris Steak House, Restaurant Row, 500 Ala Moana Blvd., Honolulu, HI 96813, 808-599-3860.


Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Hawaii to virtually visit your favorite dining spots from the past. Kincha, R.I.P.

The community was shocked when celebrity chef Sam Choy suddenly closed his fine dining restaurant, Sam Choy's Diamond Head. This leaves just two restaurants bearing his name, Sam Choy's Breakfast, Lunch & Crab which will now be known as Sam Choy's and Sam Choy's on Guam. Sam Choy's, 580 N. Nimitz Hwy., Honolulu, HI 96813, 808-545-7979.

Want to learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

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Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.