The open road of drive-by delicacies (what we’ll affectionately call “highway food”) can consist of anything from a lady selling pickled mango out of her trunk to the guy popping Kettle Korn passenger side. More often than not, we’ll just drive right past these institutions and leave them in the dust as we watch their humble reflections grow faint in our rearviews because really, who’s in the mood for that one little fill-in-the-blank they’re selling?

Da Spot 2469 S. King St., 941-1313 Eating in a garage on King Street isn’t exactly my dream dinner spot.

SALT Kitchen and Tasting Bar is not Kevin Hanney’s dream restaurant. It is, as he calls it, his “second plan B,” with 12th Ave Grill being the first.

Kaiseki is a formal, almost ceremonial, Japanese cuisine devoted to a series of small courses. It’s as much about taste as it is the textures, the colors of the food, the vessel it’s served in and the seasons reflected in each menu.

We don’t have a little Italy here, but we do have more than 41 “Italian” restaurants on the island of Oahu. We don’t have an Olive Garden either, but we do have ye Old Spaghetti Factory.

Honolulu is not an ice cream town. San Francisco, despite summer days being a full 30 degrees cooler than our average day, seems to open a new ice cream parlor every season, exploring flavors from salted caramel to secret breakfast (cornflakes and bourbon).

In 2004, the açai phenomenon began. First there was the super-berry, multi-level marketing campaign that sold the juice for $40 a bottle (and never stopped charging peoples’ credit cards).

Madre Chocolate, Uncle Clay

Madre Chocolate, Uncle Clay / A recent glance at food projects on crowdfunding sites like IndieGoGo and Kickstarter yielded a slew of micro-breweries waiting to be funded from San Francisco to Louisville, Kentucky to Denton, Texas. Sites like these give entrepreneurs a medium through which to gather public support and funds for nearly anything imaginable.

Umami Cafe, Tango Market

Umami Cafe, Tango Market / I’m a fairly easy casual diner who doesn’t need arse-kissing. I don’t need someone to wipe my crumbs or applaud me for ordering bruschetta while pronouncing it correctly.

San Francisco / This is an article about San Francisco and its current dining scene. This isn’t to say that I couldn’t find anything to write about in Honolulu–quite the opposite, really.


Kahuku Farm's Country Store

Kahuku Farm's Country Store / The legacy of the vanilla bean goes something like this: An Aztec princess flees to a forest with her lover. Forbidden by her father from marrying a mortal, she and her beloved are eventually captured and beheaded, and when their blood touches the ground, vanilla planifolia grows.

Shawn Steiman’s mother apparently wasn’t worried about her son rocketing off the walls from heavy caffeine dosage. Her lax regulation of his coffee intake–starting before fifth grade–led to his life as the coffee world’s equivalent of a sommelier.

Let Them Eat Cupcakes, Cake Couture, Hokulani Bakeshop

Let Them Eat Cupcakes, Cake Couture, Hokulani Bakeshop / Do cupcake shops keep opening because we actually keep eating those indulgent, conveniently-shaped treats? While the delicate texture and vibrant colors of macaroons have become a staple, and the cake pop even shows up once in a while, few people will refuse a cupcake solely on the grounds that it’s no longer in vogue.

For those of you who rarely make it past the first few paragraphs, know this: I am about to write a rave review about a place you probably haven’t been to yet. I can actually say, that after one meal, I’ve been inspired.

Anne Burrell

Anne Burrell / With her bleached, spiky blond hair, Anne Burrell is Food Network’s female version of Guy Fieri. She has her own series, Secrets of a Restaurant Chef, and co-hosts Worst Cooks in America, which puts home cooks through culinary bootcamp.

Food & Drink

Food & Drink

Food & Drink / What are you having for lunch today? Are you going out to buy a meat jun plate?

Food & Drink

Cinco de Mayo

Cinco de Mayo / Sure, Cinco de Mayo is a fabricated American holiday, created in the same vein as St. Patrick’s Day–an excuse to party and eat “ethnic” foods and drinks that make us as sloppy as an enchilada.

Food & Drink


Zippy’s / As the research and development chef for Zippy’s, Wayne Komamura’s approach to local is unsentimental. We were discussing how Zippy’s came to use local beef in their hamburger patties and Komamura’s answers to my questions are markedly different from other locavore chefs (not that he would identify himself as such).

Food & Drink

Tea Farm Cafe

Tea Farm Cafe / Sometimes it’s nice to see how the other half lives. And by other half, I mean tea drinkers.

Food & Drink

Food & Drink

Food & Drink / Being sustainable is an uphill battle against hundreds of years of human innovation. No wonder it’s so freakin’ hard.

Food & Drink

Henry “Hank” Adaniya

Henry “Hank” Adaniya / Before he became famous for his gourmet hotdogs, Henry “Hank” Adaniya was renowned for his cutting-edge restaurant, Trio, in Evanston, Ill. Though it’s since closed, Trio was credited with launching the career of several chefs who went on to win James Beard Awards.

Eat the Street

Eat the Street / Foodies. Chowhounds.

Food & Drink

Downbeat Diner and Lounge

Downbeat Diner and Lounge / Depleted after making party faces at Next Door? Are things certainly not right with you after you got done getting right at Manifest?

Food & Drink

Orchids at the Halekulani Hotel

Orchids at the Halekulani Hotel / Everyone, it seems, loves sustainable foods and farmers–but it’s going to take more than affection to save them. Organic comprises just 3.7 percent of all US food sales, while 86 percent of the US corn crop is genetically modified (GM); GM alfalfa and sugar beets won USDA approval this year, while fast-growing GM farmed salmon wait in the wings.

Food & Drink

Food & Drink

Food & Drink / BYO policies can be a blessing or a curse. You save a lot of money (restaurants typically mark up wine and beer by 100 percent or more of the retail price) and you have freedom to bring whatever beverage strikes your fancy.

This week