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Ono, You Know

November 29, 2015

Ginger Is The Spice Of Life

GOING INSIDE A GINGERBREAD HOUSE The earliest forms of gingerbread may date back to ancient Greece, but it was the Germans who first put gingerbread houses together in the 1500s, laying the foundation for the Brothers Grimm’s tale Hansel and Gretel. Happy Sunday, Ono readers! I hope you’re still feeling full hearted — and full…

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November 22, 2015

Sippin’ On Soup

It’s widely reported that Americans consume more than 10 billion bowls of soup each year — and with good reason. Soups often present an entire lunch or dinner in one bowl, and are some of the most convenient and soul-soothing ways to get a well-rounded, nutritious meal. Even in warmer climates like ours, we can’t…

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November 15, 2015

Keeping Lamb in Mint Condition

Whether served in a Greek gyro with lots of tzatziki sauce, or grilled to perfection in chop form, lamb is one meat that knows how to make a statement. That’s why we’re taking the time this week to talk about the full and robust flavors that flow from this prized item. For a long time…

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November 8, 2015

The Many Faces Of Sweet And Sour

You know it when you see it because it’s instantly recognizable by its bright red color. On top of that, its flavor profile has a bold personality to match its vivid appearance. If you haven’t figured it out yet, I’m gushing about sweet and sour sauce, the fabulous flavoring most kamaaina can’t live without. There’s…

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November 1, 2015

Scrumptious From The Start

I know all my fellow foodies will agree that when we need a little something to whet our appetites at our favorite restaurants, nothing does the trick like a handful of appetizers. Designed to literally heighten our appetites and get us ready for the entrĂ©es to come, pupus have been a part of dining cultures…

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October 25, 2015

I’ll Take The Combo Please!

Now here are a few meals for the most indecisive of diners. You know, those of us who think everything on the menu looks so good and we just … can’t … decide what to order! Combo meals were made for us, as they allow us to have a taste of it all. They’re a…

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October 18, 2015

Pumpkin, Spice & Everything Nice

With Halloween right around the corner, we are at the onset of the most festive time of year. If you think about it, no other timespan is as distinctly defined by the foods we eat than the holiday season. There could be no Christmas without candy canes and gingerbread cookies, no Thanksgiving without turkey and…

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October 11, 2015

Beef: It’s What’s For Dinner

To all my fellow carnivores out there, it’s been far too long since we’ve seriously salivated over steaks. Those insanely sizzled, caramelized char marks from the grill are calling my steak knife, which is dying to cut into some prime and juicy, medium-rare meat just dripping with savory flavors. Sure, on special occasions, many of…

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October 4, 2015

Digging Up Delicious Lemon Grass

One of the culinary world’s most mysterious ingredients, lemon grass is much like an invisible miracle worker — rarely seen, but always putting its magic touch on food with a whimsical stroke of refreshing flavor. The tropical herb is often left out of the final presentation of entrees — as its fibrous stalk is too…

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September 27, 2015

Fired Up About Fried Rice

In many parts of the world, fried rice is regarded as a side dish to supplement one’s meal, but I know I don’t have to tell you that in the hearts and minds of Hawaii’s diners, it’s considered to be just as important as any main dish. With origins in Chinese cuisine, fried rice could…

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