Known for its all-day breakfast and addictive Coco Puffs, Liliha Bakery has been local favorite since it opened in 1950. Starting today, Aug. 31, the bakery opens its fifth location, this time in Pearl Highlands Center in Central Oʻahu. It opened its fourth location in November 2021 in the International Market Place—its only in Waikīkī. […]
The painted panels its rollup door declare one of the world’s most universal truths: “ICE CREAM MAKES YOU HAPPY.” Sweet As, the bright and cheery real fruit ice cream parlor in Haleʻiwa, has embraced the claim and upped the ante—and going by the waves of returning customers certainly would have you believe that good ice
Sometimes you can’t decide where you want to go for dinner. That’s when a collaborative dining experience—a restaurant featuring items from various restaurants—could come in handy. Upstairs Waikīkī is exactly that. Its menu combines speciality items from two standout Japanese restaurants in Honolulu—Sushi Sho and Hachibei—with its own signature dishes. The restaurant opened on Oct.
For years, Pounders Restaurant, the signature eatery at the Polynesian Cultural Center, was churning out burgers, steaks, sandwiches and pizzas to visitors to the center or on their way to Oʻahu’s North Shore. But a couple of months ago—and almost by chance—chef, cookbook author and “MasterChef” judge Graham Elliot was named the restaurant’s executive chef,
It’s lights out for Like Like Drive Inn, an iconic Hawaiʻi diner that has been slinging out ʻono (delicious) local comfort foods on the corner of Keʻeamoku and Kanunu streets for the past 67 years. Owner Julie Tateyama, who inherited the business from her grandparents James and Alice Nako, said that after closing its dining room in
A fish what? I had to read my email again. When I heard about the world’s first fish sommelier at Mina’s Fish House, a line-to-table restaurant at the Four Seasons Resort Oahu at Ko Olina, I needed to know what that meant. I knew what a sommelier was: a highly trained and knowledgeable wine professional who
Helena’s Hawaiian Food doesn’t open for another hour, but the kitchen, at 9 a.m., is already bustling with activity. Just beneath 250 pounds of its famous pipikaula (salted dried beef), hanging in long strips above the stoves, a pair of chefs stir massive aluminum stockpots filled with bubbling beef stew, squid lū‘au, chicken long rice
