A decade ago, Watermark Publishing, our magazine’s sister company, published a book that became the go-to resource to understanding Hawai’i’s unique culinary history. And I loved it because it was filled with Island-style recipes! But “Kau Kau: Cuisine and Culture in the Hawaiian Islands” by Hilo-based writer Arnold Hiura had been out of print for years—until […]
What started as a Sunday-only pop-up in Hanalei, Kaua‘i, is now a full-fledged food truck operation that offers locally harvested taro doughnuts and plant-based beverages made to order. “The creation of the idea is something that we have been developing over the past four years together,” says Nile Dreiling, who owns Holey Grail Donuts with
(Editor’s Note: This story was published in our Summer 2020 issue. Currently, as of Aug. 27, all of these restaurants have had to close dine-in services and many are only doing take-out or delivery. Some may have temporarily closed. Use this as a resource for your next trip to the Islands.) If breakfast is
Vote now in our 2021 Readers’ Choice Awards! Tell us which beaches, hiking trails, lūʻau, hotels, food trucks and surf spots are your favorites! The results will be printed in our March/April 2021 issue! People may argue about who’s got the best loco moco. But one thing is rarely disputed: the origin of the
If you’ve never had a vegan poke bowl before, get one from Raised by the Waves. Trust us, you won’t miss the fish when you get your hands on this bowl of organic brown rice, cube beets, spicy vegan mayo, cucumber slices, green onion and seaweed flakes. Located in the Kahuku Sugar Mill, behind Seven
It’s notoriously windy in North Kohala. Trade winds reliably blast Hawai‘i Island’s northern coast and the smoothed hump of its oldest volcano. It’s morning as I step out of an air-conditioned tour vehicle onto the dusty landscape. Tucked behind a row of windmills, on a 40-acre plot, leafy stems tower above me, shaking in the wind.
On Hawai‘i Island, wooden totems greet you at the entrance to Don’s Mai Tai Bar, the largest open-air oceanfront watering hole in Kona. These tall, carved columns look out over the ocean, just a few feet away from the circular main bar made of wood and stone. Above your head is a thatched grass roof and
“Chocolate is a suspension of particles in cocao butter.” I had to think about that for a minute. Gunars Valkirs is conducting a virtual tasting of his Maui Kuʻia Estate chocolate via Zoom, and I’m listening to him describe, in very scientific terms, what I’m sensing, tasting and feeling when I bite into one of
Our readers sipped, savored and then ranked their favorite versions of the iconic tropical drink in our 2020 Readers’ Choice. 1. Duke’s, Oʻahu, Maui, Kauaʻi The Royal Hawaiian’s White Wash mai tai. Photo: Aaron K. Yoshino The Royal Hawaiian’s classic bar is named after the mai tai, so no wonder they’re good at it. Try
You can always count on finding new dining adventures in Waikīkī, and now, you can find eight more in Royal Hawaiian Center’s new food hall opening on March 7. The Waikīkī Food Hall is located on the third floor in Building C, which is just past Wolfgang Steak House and above The Cheesecake Factory. Wait—food
Using chef’s plating tweezers, Brian Hirata leans over a row of black plates that look like discs of basalt, meticulously adds tiny leaves from the Rumex acetosella plant, commonly known as sheep’s sorrel, to the top of a black tuile cookie made from ti ash. He harvested the sheep’s sorrel himself, off the side of
Last summer Nik and Jennifer Lodendahn, who already run a successful brunch spot in Kailua called Over Easy, expanded into American-style barbecue with a new restaurant a short walk away. The brisket loco moco. Photo: Catherine Toth Fox I predict the most popular dish will be the slow-cooked brisket loco moco ($18) with house-made brown
