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Waikikie Hawaiian BBQ Restaurant Review: This brightly painted, simple building seeks to evoke the beach life of Hawaii. Southerners won’t recognize the fare as barbecue, but anyone who has spent time in that state will. Owner Paul Jolin says this cuisine evolved in Hawaii when workers from different cultures harvesting pineapples or in other endeavors shared meals at lunch. Grilled or fried meats are served over crisp-cooked shredded cabbage with macaroni salad and rice on the side. A slice of fried Spam may be an accompaniment, too. Asian influences also lead to katsu dishes (deep-fried Japanese-style) made with chicken, curried meats and teriyaki. Three Hawaiian beers, two on draft, and wine are offered. Desserts usually include a cheesecake.