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Chew On This

December 1, 2013

‘Good-Good’ in Any Language

It all started when I was just 13. I fell in love — utter, insatiable, longing love. And this, my friend, was a fancying that far surpassed infatuation. I had fallen for France — and all things French — especially the “bonbons” (or as we like to say down South, the “sweet thangs”). Yep, there’s…

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November 24, 2013

Brand New Menu Options Rise Above the Rest

When you’re travelin’ and your tummy starts grumblin’, look to where the locals go and take a trip to Oahu’s culinary capital of Kaimuki. There, perched like a beacon on the bustling corner of Wilhelmina Rise and Waialae Avenue, you will find 3660 On the Rise — a proverbial lighthouse leading Hawaii’s hungry home. And…

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November 17, 2013

Sweet Novelties for the Holidays

It was way back in the swingin’ 60s when Larry Yafuso went out on a brave limb and opened his own business. Originally based in Waimalu Shopping Center, and aptly dubbed “Larry’s Bakery,” this self-named pastry shop is now a sweet, Salt Lake storefront. “My father passed away when I was young,” explains Larry’s daughter…

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November 10, 2013

Heaven-sent Goodness

Upon entering Fendu Boulangerie, a specialty European-style bakery tucked in the heart of Manoa Marketplace, the doorbell jingle jangles cheerily, welcoming me into owner Niel Koep’s inner sanctum of sweets and savories. There is something happening here — you can sense it, smell it, taste it. And this something — an aroma that entices me…

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November 4, 2013

A down-home diner as nice as pie

BY ANDY BETH MILLER We’ve all been there. It’s 2 a.m. in the middle of the night and you just can’t sleep. Or maybe you’re driving home from that late night game or date, and it hits you like a ton of bricks — that intense feeling in the pit of your stomach (or was…

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June 16, 2013

Living La Vida Moco

For those of us who are crazy for loco moco there are four main features to focus on when judging a loco moco’s quality. They are, of course, the rice, the patties, the eggs and the finishing touch — the gravy. The classic loco moco has been perfected to a comforting, satisfying masterpiece. However, if…

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June 9, 2013

Get Stuffed and Spoiled on Good Eats

Despite its location in bustling Chinatown and a cryptic name, HASR Bistro provides a charming oasis of food and wine. Its name comes from the acronym: Highly Allocated, Spoiled Rotten, which refers to the rare wines its wine-obsessed co-owner, Terry Kakazu, is able to secure. Kakazu is particularly interested in Napa Valley wines and receives…

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June 2, 2013

People’s Hawaiian & Filipino Favorites

At the root of every meal are the shared experiences we enjoy when eating with friends and family. Here in Hawaii, communal dining is what we thrive on. People’s Cafe is not only serving delicious local Hawaiian and Filipino dishes, but also an atmosphere that beckons to families and those dining in groups. “We serve…

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Tempura With the Midas Touch

You know a chef is serious about presenting the best possible product when he forgoes chopsticks and uses his bare hands to drop his tempura into the hot oil. Yes, chef Yukio Kawahara of Blue Water Shrimp & Seafood, can put his fingers directly in hot oil. “Nobody believes me. It’s very dangerous and you…

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May 19, 2013

Craving a Bite of the Chicken That’s “Just Right”

It’s 4:30 a.m., are you already standing in line for Mitsu-Ken? Do you have their phone number programmed in your cell phone and call them more than your mother? Is Mitsu-ken your first stop after landing home from the airport? Did you freeze a stockpile of garlic chicken to take to college? If you answered…

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