Honolulu Weekly

American

Bob’s B-B-Q

1366 Dillingham Blvd. (842-3663). Daily 6am-10pm. Entree: From $2.50-$13.25. MC, V.

The prices here are easy on the pocketbook–you can order a burger and fries for under $6 and walk away full. But cheap fare aside, the food that comes out of the walk-up kitchen is stick-to-your-ribs good food. The portions are big, the food is fresh and there’s something for everyone. Bob’s will even give you a breakfast better than most restaurants in town. Don’t visith Bob’s for ambience–eat here because you like good food with a semi-Southern flair. Eat here because you’re hungry. –Kawehi Haug (6/6/07)

‘Elua Restaurant and Wine Bar

1341 Kapi’olani Blvd., (955-ELUA) Lunch Mon.-Fri. 11:30am-2pm, Dinner Daily 6pm-10pm. Entree: From $12-$38. AmEx,Disc, MC, V.

‘Elua, the Hawaiian word for ‘two,’ is the theme of the culinary collaboration between Donato Loperfido and Philippe Padovani. The two opt for a dual menu in which one part –the part with the French-inspired dishes–belongs to Padovani and the other to Donato, where his Italian heritage is splashed all over the page. Here, the experience is in eating as much as it is in the food itself, which means that you should allow a few hours for a meal. The servers don’t rush the courses–they want you to sit, sip and eat. Slowly. All the comfot and familiarity of gasthaus food, with the delicacy of a French gourmet. –K. H. (8/15/07)

Downtown

Hawai’i State Art Museum

250 S. Hotel St. (536-5900) Mon.-Sat. 11am-2pm. Entree: From $9.50-$14.95. AmEx, Disc, MC, V.

The bright and spare cafeteria-like eatery on the ground floor of the Hawai’i State Art Museum is the most necessary addition to the downtown lunch-scape. It promises fresh, locally grown, no-frills fare, and it delivers. Quiches, antipasti and panini are the building blocks for ultrafresh plate lunches that come served to go in earth-friendly take-out containers that are guaranteed to break down naturally within 80 days. Talk about guilt-free eating–not only are yu satisfying your hunger with bight orange carrot hummus, you’re supporting a movement to save the Earth. Who knew you were so aware? –K. H. (8/8/07)

‘Elua Restaurant and Wine Bar

1341 Kapi’olani Blvd., (955-ELUA) Lunch Mon.-Fri. 11:30am-2pm, Dinner Daily 6pm-10pm. Entree: From $12-$38. AmEx,Disc, MC, V.

‘Elua, the Hawaiian word for ‘two,’ is the theme of the culinary collaboration between Donato Loperfido and Philippe Padovani. The two opt for a dual menu in which one part –the part with the French-inspired dishes–belongs to Padovani and the other to Donato, where his Italian heritage is splashed all over the page. Here, the experience is in eating as much as it is in the food itself, which means that you should allow a few hours for a meal. The servers don’t rush the courses–they want you to sit, sip and eat. Slowly. All the comfot and familiarity of gasthaus food, with the delicacy of a French gourmet. –K. H. (8/15/07)

Hank’s Haute Dogs

324 Coral Ave.., (532-4265) Mon.-Fri. 10am-5pm, Sat & Sun. 11am-5pm. Cash only.

We’re talking good, solid, all-beef franks that are no more harmful than your hoity toity slices of say, mortadella. The menu is all hot dogs, with a few sides like French fries (bistro-thin and twice-cooked to perfection) and onion rings, made with sweet Maui onions. His classic dog (the Chicago) anchors the menu, and is made with Vienna brand all-beef franks. Gourmet dogs run the gamut from meat-on-meat to no meat at all (’No Dog,’ an all-veggie sandwich). –K. H. (8/22/07)

Kona Brewing Company

7192 Kalana’ole Hwy. (394-56621). Mon.-Fri. 11am-11pm, kitchen closes at 9pm, bar closes at 10 pm. Entree: From $13-$19. AmEx, Disc, MC, V.

Stick around for dessert and your faith in beer as an ingredient might be renewed. The deserts–beer-infused offerings such as mango bread pudding with pale ale caramel sauce and Tahitian vanilla bean ice-cream with Black Sand Porter sauce–do a much better job showcasing the beers and what they can do for food. When it comes to locally made brews , there’s really no competition. Add to those the hand-tossed pizzas and there’s all the reason you need to choose Kona Brewing Company over Outback. –K. H. (5/16/07)

Cafe & Deli

Kalapawai Cafe & Deli

750 Kailua Rd. (262-DELI)). Mon.-Thu. & Sun. 6am-9pm, Sat. & Sun. 6am-10pm. Entree: From $12.95-$14.95. AmEx, MC, V.

Sitting right off of Kailua’s main drag, between KFC and Arby’s, Kalapawai Cafe & Deli is a cute, charming and quaint surprise. Part country cafe, part saloon-style eatery, it’s this island’s equivalent to Maui’s Hali’imaile General Store. The mostly southern-European-inspired flavors can be mixed and matched at whim, and always with rewarding results. The portions are kept in check–you won’t get mountains of food or family-sized platters. The better to have some of everything. Who says you can’t have your steak Ö and fish and pizza and pasta Ö and eat it, too? –K. H. (5/30/07)

Italian

Baci Bistro

30 Aulike St., Kailua (262-7555). Lunch Mon.-Fri. 11:30am-2pm, Dinner Nightly 5:30pm-10pm. Entree: From $13.95-$26. AmEx, MC, V.

Don’t leave without trying the tiramisu. Where most places take on the traditional dolci as an Italian version of the Midwestern trifle, Baci treats it right–each layer separate, but all coming together perfectly on the fork. The lady fingers are moist, not wet; the mascarpone layer is light, not cheesecake-like; the amaretto is complimentary, not overpowering. The answer is simple: When you’re in Kailua, eat at Baci Bistro. –K. H. (5/9/07)

Middle Eastern & Greek

The Fat Greek

3040 Wai’alae Ave. (734-0404) Daily 11am-2pm, 5pm-10pm. Entree: From $7-$19.95. MC, V.

While the food isn’t startlingly original, the atmosphere and its patrons give the place a certain collegiate, white-collar appeal. The soundtrack of the establishment is a firm mix of upbeat tunes from the ’60s, ’70s and ’80s. The prices at this place really can’t be beat. Once the bourgeoisie onslaught diminishes, The Fat Greek will probably become a favorite for starving dorm students who no longer feel like heating up a Cup o’ Noodle in the microwave. –Ryan Senaga (2/13/08)