Hawaii

6 New And Exciting Places To Eat In Honolulu

From regional cuisine to killer shave ice
Jun 30, 2014 10:00 am

True, if your Honolulu trip revolves solely around haging out at your Waikiki resort, you’re going to spend your days feasting on plenty of uninspired poke and Kalua pig. There’s nothing wrong with that, of course, but we know you’ve come to Food Republic to help you push things forward a bit in the culinary arena. Instead, abandon the beach for a few hours and venture to one of these six new-ish joints that are really making noise with locals. They won’t be filled with guests donning plastic leis, but there will be an abundance of quirky ambiance to complement their fine food and drink.

Make Hawaiian Ahi Poke At Home!

Grab a big hunk of fresh tuna and get to chopping
May 28, 2014 2:00 pm
Photo: Jason Kessler

While the SoulCycle set spends their days sipping cold-pressed juice and kale smoothies made with Greek yogurt, Hawaiians just sit back and laugh at them. That's because they've got their own version of health food and it tastes a helluva lot better than that bowl of quinoa, flax seed and spirulina. It's poke (POH-kay) and it's basically a bowl of cubed raw fish with seasoning. Here's how to make a championship-winning version. 

Getting To Know Hawaiian Kava. Intimately.

A not-new way to get high in paradise
Jun 13, 2013 10:01 am

Yowza. I thought this stuff was supposed to be mild. I’m totally stoned. That was a thought, one of many surfacing and submerging in my head like slow whales, as I tried to focus on what Jonathan Yee, the guy I was interviewing, was saying. See how our writer Tom Roston gets to know kava a little too well.

Food Network Star's Ippy Aiona Is Bringing The Gastropub To Hawaii

"I can't change a tire, but I can make cool food"
Apr 25, 2013 10:01 am

Chef Phillip "Ippy" Aiona may have been the youngest person to ever compete on Next Food Network Star when he appeared last year as a finalist in Season 8, but you'd never know it by the 24-year-old Hawaii native's achievements. Just last month, Aiona opened the Three Fat Pigs, a gastropub (the Big Island's first, he says) with a few Hawaiian twists. I sat down with Aiona to talk about the logistics of cooking on an island, his essential Hawaiian ingredients and the challenges of proving himself as a young chef.

Roast Beef Hash With Crispy Onions Recipe

Brunch recipe straight from the Hawaiian islands
Mar 16, 2013 10:01 am

From the Hualalai Four Seasons Resort in Hawaii, we have Chef James Babian’s paniolo beef hash cooked up in a cast-iron skillet — no campfire needed. The paniolos [Hawaiian cowboys] are part of a rich tradition and history on the islands.

Chef Ludo Found Your New Foie Gras, California!

Ludo on foie, Trois Mec, The Taste, bespoke aprons
Mar 13, 2013 4:01 pm

Ludo Lefebvre talks about his new upcoming restaurant, his friends from The Taste and reveals the best subsitute for foie gras, right this way...

Hawaii: The 10 Best Things I Ate At Made In America 2013

Hawaii's big island never tasted so delicious
Mar 5, 2013 5:47 pm

I spent last week at the Four Seasons Hualalai on the big island of Hawaii to celebrate food writer and author Lucy Lean's Made in America cookbook with a crew of celebrity chefs and some seriously dedicated food enthusiasts. We cooked, ate, and yes, I fell off my paddleboard screaming in front of Ludo Lefebvre. Here are my 10 favorite dishes.

At The Honolulu Fish Auction, It’s Like Storage Wars But With Tuna

At 50,000 lbs a day, that’s a lot of sashimi
Sep 17, 2012 2:31 pm

You've probably heard of Tokyo's Tjukiji Fish Market where a single bluefin tuna was sold for a record high $736,000 last year. But did you know that Hawaii has its very own version of the tuna auction? It's called the Honolulu Fish Auction and on average 50,000 lbs. of fish are auctioned off every day. As writer Jason Kessler found out, that's a lot of sashimi.

ADVERTISEMENT

Follow Food Republic

John Hodgman and others weigh in
Britain stops rinsing raw chicken. We should, too.
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.