New and hot
V Lounge
The pizzaiolos here wear their pizza peels on their sleeves–or tattooed on their considerable forearms, as the case may be. Their pizza passion translates into an airy, charred crust topped with a bright tomato sauce, house (lounge?)-pulled mozzarella, and if you order the Prima, the pie is crowned with a runny egg and drizzle of truffle oil.
BLT Steak Popovers
Huge cheesy puffs: crisp and soft, light and rich. Wait, they serve steak here, too?
Haleiwa and Makeke O Maunalua Farmers’ Market
Two markets, one on each side of the island, run by Pamela Boyar and Annie Suite, sharing the same goals: not just providing local fruits and vegetables, but building community through the markets themselves, acting as a small-business incubator for local food artisans and promoting sustainability values. Oh, but you want to know what you can actually eat? How about FRESH catering’s enormous breakfast burritos, LBar Pasta’s fresh pastas, Tin Roof Ranch’s free-range chickens raised on classical music, Ono Pops’ Ume Thai Basil and Kula Strawberry Maui Goat Cheese popsicles, in addition to produce from neighborhood farms.
Soul
Less than a year ago, Sean Priester came down from Top of Waikiki to the streets of Chinatown to peddle veggie chili and cornbread, fried chicken and pulled pork adobo sandwiches out of his food truck Soul Patrol. And now he’s everywhere: touring the farmers’ market circuit and establishing a home base at Soul with a wider menu that includes shrimp and cheesy grits and BBQ spare ribs.
V Lounge
The pizzaiolos here wear their pizza peels on their sleeves–or tattooed on their considerable forearms, as the case may be. Their pizza passion translates into an airy, charred crust topped with a bright tomato sauce, house (lounge?)-pulled mozzarella, and if you order the Prima, the pie is crowned with a runny egg and drizzle of truffle oil.
BLT Steak Popovers
Huge cheesy puffs: crisp and soft, light and rich. Wait, they serve steak here, too?
Haleiwa and Makeke O Maunalua Farmers’ Market
Two markets, one on each side of the island, run by Pamela Boyar and Annie Suite, sharing the same goals: not just providing local fruits and vegetables, but building community through the markets themselves, acting as a small-business incubator for local food artisans and promoting sustainability values. Oh, but you want to know what you can actually eat? How about FRESH catering’s enormous breakfast burritos, LBar Pasta’s fresh pastas, Tin Roof Ranch’s free-range chickens raised on classical music, Ono Pops’ Ume Thai Basil and Kula Strawberry Maui Goat Cheese popsicles, in addition to produce from neighborhood farms.
Soul
Less than a year ago, Sean Priester came down from Top of Waikiki to the streets of Chinatown to peddle veggie chili and cornbread, fried chicken and pulled pork adobo sandwiches out of his food truck Soul Patrol. And now he’s everywhere: touring the farmers’ market circuit and establishing a home base at Soul with a wider menu that includes shrimp and cheesy grits and BBQ spare ribs.






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