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What’s for Lunch?

July 6, 2014

Taking time out for Italian

Cooking Italian food isn’t about reinventing the wheel. Rather, it’s about using high-quality ingredients and a light touch. Nothing is over-the-top fancy, and unencumbered ingredients shine. Raised by a step-father from Florence, Zia’s Caffe owner Don Dymond understands Italian cuisine. It is in his casual bistro-style eatery where he recreates the flavors of his youth….

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June 29, 2014

A champion champignon

Burger fans, your favorite burger has some competition. What’s on it, you ask? It’s loaded with buttery avocado, caramelized onions, melted mozzarella, slightly spicy arugula, fresh tomato slices and a sauce verte of aromatic herbs. Without bread a burger is just a bunch of random ingredients. This one makes sense, sandwiched between the thick slices…

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June 22, 2014

Chee hu, it’s molto delizioso!

From a distance this loco moco has the look of a regular moco, but up close, something is definitely different. Creamy carbonara enriched with eggs, cream and pan-fried guanciale (pancetta’s less salty cousin) coats a bed of silky orzo. On top rests a flattened veal and beef meat-ball lightened up with crumbs of homemade ciabatta….

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New bentos on the block

Long known as a landmark for meals prepared teppanyaki-style right in front of you, Kobe Japanese Steak House and Sushi Bar has been staking out new territory with made-to-order bentos and catering pans for lunch. These items certainly do a number on hunger. Bento 1 ($9) features teriyaki-glazed teppan-grilled chicken packed up with white rice…

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June 8, 2014

Things are looking up for lunch

Three words: pancakes for lunch. Luscious, fluffy pancakes topped with fresh fruit, nuts or chocolate and a mountain of whipped cream are what make Eggs ‘n Things — besides its other obvious specialty — a destination for breakfast, and now lunch. But even if you’re not one to flip your lid for flap jacks, there’s…

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June 1, 2014

Angling for lunch? Try a bento

Traditional tasty eats, convenience and quality at easy-to-swallow prices are on hand at Mamaya’s, best known for fresh, grab-and-go Japanese-style bento boxes. Step inside the eatery and you’ll be greeted by friendly employees and an array of bentos. Store manager Dan Kobayashi describes a few that beckon over the hungry. For those unfamiliar with mochiko…

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May 25, 2014

Setting the stage for edible art

Situated in Honolulu Design Center, Stage Restaurant showcases contemporary Asian-American cuisine that is as much an eyeful as it is a mouthful. While seats by the window offer a view of bustling Kapiolani boulevard below, consider choosing one that faces into the eatery. The eclectic mix of trendy high-end furnishings, including sculptural lamps and cherry…

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May 18, 2014

Draw a crowd and then some with dim sum

If your workplace is anything like our Dining Out office, then you have a pretty good idea what happens when a takeout box is placed anywhere inside the “free for all” area. Whether it’s a conference table, counter space, a desk or just about any flat surface, the prospect of what’s in the box is…

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May 11, 2014

Mom-approved munchies

As we celebrate the special women in our lives on Mother’s Day, here’s another one to pay tribute to: YuZu owner Isamu Kubota’s mom. Her down-home healthy cooking influenced Kubota to go into the restaurant business where he brings her sensibilities in the kitchen to a wider audience first in Tokyo and now in Hawaii….

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May 4, 2014

A stick-to-your-ribs story

Yogurstory’s hip ambiance and menu influenced by Asian, local and comfort foods hits all the right notes for lunch. The spacious light-filled dining room, complete with decorative trees, provides a welcome retreat from the office. Just wait until you get a taste of the food. The bibimbap-like Hurricane Rice Bowl ($15) pays tribute to Yogurstory’s…

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