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Ono, You Know

June 26, 2016

Wagyu Wonderment

In the world of carnivores, the latest craze is wagyu beef, one of the hottest imported items around that has been appearing in upscale yakiniku restaurants and top-notch steak houses here in the Islands. Wagyu translates to “Japanese cow,” and the variety we’re most familiar with is Kobe beef — although that is just one…

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June 19, 2016

Fishing Around For Mac-Nut Goodness

To most folks, the mere mention of macadamia nuts evokes images of chocolate-covered treasures that are perfect for snacking on at home or throwing into a care package to send to loved ones and friends on the mainland. But to a chef, macadamia nuts fall into an entirely different category. They’re seen as another amazing…

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June 12, 2016

My Newest Flame: Oysters Rockefeller

When the silky, creamy texture of oysters comes together with butter, herbs and sauces, we all have something to be thankful for — and that’s exactly why I’m all fired up about Oysters Rockefeller. This baked treasure certainly is the most posh way to enjoy the protein-rich seafood. You may think the dish is called…

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June 5, 2016

It’s Always Better With Bacon

If there’s one thing that brings food-enthusiasts together in the whole wide wondrous world of devilishly delicious foodie obsessions, it would have to be a shared love for crispy, fatty, salty strips of bacon — on anything and everything. Like many of you, I grew up eating bacon, and the smell of it on the…

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May 29, 2016

Peeking in on Peking Duck

I recently had friends in town from the mainland who were surprised to see duck on the menu at so many of the local spots I took them to, seeing as they don’t have many eateries that feature the hearty poultry in their California neighborhood. It got me thinking about how lucky we are to…

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May 22, 2016

Our Very Own Peanut Gallery

Happy Sunday, Ono readers! I give you permission to call me the Nutty Professor this week, but it’s not because I’ll be doing wacky experiments like Eddie Murphy did in the movie. Instead, I’m going nuts with good eats — peanuts, to be exact. The protein-rich ingredient is worthy of applause, seeing as it works…

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May 15, 2016

Little Bundles Of Joy

We all know what happens when any baby enters the room: Everyone gathers around the newborn with googly eyes, singing praises in their best baby voice and gushing over the little one’s cuteness. Well, I love adorable wee ones as much as the next person, but I admit the bundles of joy that I get…

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May 8, 2016

Ali’s Road To Fries

Travelling is one of the best forms of inspiration, and I’m currently full of foodie flair from a trip I just took with my mom to visit my grandfather in London. While hopping over the pond, we were lucky enough to scour the city for the best in English edibles, from savory meat pies and…

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May 1, 2016

Finding Good Bennies In A New York Minute

For a dish as ubiquitous as eggs Benedict, not many people know the story behind this ultimate brunch specialty. Haven’t you ever wondered, who in the world is Benedict? I set out to find the answer to that food-history question, with some time set aside, of course, for delighting in a few unique renditions of…

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April 17, 2016

Sea of Green

A huge component of living a healthy lifestyle is eating well, and today’s health-conscious foodies are always looking for the latest and greatest ways to go green. Kale has been all the rage for a while now, so I think a lot of us are ready to freshen things up and make room for a…

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