Honolulu Weekly

American

Bob’s B-B-Q

– Kawehi Haug (6/6/07)

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 visit Bob’s for ambiance–eat here because you like good food with a semi-Southern flair. Eat here because you’re hungry.

Hank’s Haute Dogs

– K.H. (8/22/07)

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,” is an all-veggie sandwich).

Ige’s 19th Puka Restaurant & Tavern

– Walter Rhee (4/30/08)

Although the tavern has a honky-tonk feel with live bands belting out tunes and line dancing diners, the family dining area is filled with all ages and groups. The dinner menu offers four different daily entrees with the choice of two sides. In particular, the saimin deluxe has a taste to die for. The original broth is taste-fortified wit different flavors of pork, kamaboko, mustard greens, and shredded cabbage topped with green onions. Good food, good music–it’s the place to and relax in the ‘ohana spirit.

French

JJ’s Bistro & French Pastry

–Rachel Brown (6/18/08)

The food is so eclectic and the flavors so harmonious, that JJ’s transcends such labels as “French-Laotian” or “Eurasian.” There are two fixed menus offering soup, appetizer, entree and dessert. One such entree is the Fisherman’s pot pie with a dense, flaky crust that cradles a rich concoction of shrimp, scallops, salmon, zucchini and bamboo shoots, all drenched in a buttery cream sauce. The pastry display boasts a variety of desserts, including the famous chocolate pyramid, lemon honey cake, plum tarts and frou frou au chocolate. JJ’s provides world class cuisine in a chic setting at very reasonable prices.

Italian

Baci Bistro

– K.H. (5/9/07)

30 Aulike St., Kailua (262-7555). Lunch Mon–Fri, 11:30am–2pm, Dinner nightly 5:30pm–10pm. Entrees: $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 ladyfingers are moist, not wet; the mascarpone layer is light, not cheesecake-like; the amaretto is complementary, not overpowering. The answer is simple: When in Kailua, eat at Baci Bistro.

Buon Amici Ristorante

– Napua Leong (2/21/07)

Buon Amici has retained the tradition of making fresh pasta. The wide sashes of pasta danced between firmness and the slightest tenderness, a feat that only the freshest cooked al dente can achieve. When tossed with herbed sausage, salty bits of pancetta and sweet strips of caramelized onions then bathed in a tomato sauce further richened by both wine and cream. Entrees include costoletta d’aggnello, grilled Australian lamb chops so tender that they’re worth smuggling across town to Wai’alae Avenue and salmon aneto, Atlantic salmon cooked in anise flowers, bay leaves, shallots and cream.

Pasta Basta by Donato’s

– N.L. (4/25/07)

Pasta Basta does brisk business for the lunch crowds that come pouring out of neighboring office towers around noon, and while ordering at the counter may seem unglamorous, it’s a smart way for the restaurant to maximize its lunch service. Handmade pizzas come straight from the oven, including spicy shrimp, margherita, napoletana and grilled chicken-portobello versions. If you like fresh pasta but want a simpler dish, there’s fresh spinach fettucine with Bolognese sauce, linguine with basil pesto or cappellini with sauteed mushrooms, fresh tomatoes and garlic.

Taormina Sicilian Cuisine

– Ryan Senaga (1/9/08)

With its reasonable prices, wistful outside environment and distinctive yet hearty food, this Japanese-infused restaurant is worthy of becoming a local date night institution. The candle-lit, romantic outdoor tables provide the environment for an affordable date in a chic environment. The uni (sea urchin) pasta is the perfect meal for the daring diner–however, it sells out quickly so be sure to request it when making dinner reservations! Although the menu items can be eclectic, Taormina also offers more traditional fare such as the Bucatini “Fresh Sardine,” bucatini (thick spaghetti) with fresh Japanese sardine fillets, garlic, saffron, pine nuts, tossed lightly in olive oil.

Korean

Kum Chee Korean Buffet

– Walter Rhee (4/9/08)

This family restaurant offers native Korean dishes and local style Korean dishes that are equally delicious. The lunch buffet offers an assortment of typical local Korean fare, including: L A kalbi, fish jun, fried mandoo and an assortment of side dishes. The dinner buffet offers additional items, including: big bone kalbi, shrimp tempura, ahi poke and teriyaki chicken. Kum Chee’s kalbi is a standout–sweet, juicy and tender like no other in town. The atmosphere is friendly, the service is prompt and the buffet trays are always quickly replenished.

Mexican

Mexico Restaurant

– N.L (1/24/07)