JO2 is transitioning carnivores into clean eating locavores through creative cuisine.
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Chef Chaowasaree keeps surprising us with his cuisine — and asking for seconds.
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Make room for Hawaii Island’s Texas-style barbecue haunt, The Fish and the Hog.
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The Mill House restaurant flourishes in central Maui with outstanding, farm-driven fare.
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53 By The Sea showcases its own spin on contemporary local fare by incorporating global flavors.
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Takenoko Sushi in Hilo is a must-try, if you can get a reservation.
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Chef Vikram Garg’s “pop-up” restaurant TBD ... is up and running at the Lotus Honolulu.
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Caviar, seafood and the very best bubbly commingle during one decadent evening at The Pacific Club.
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Savor Big Island bounty served in an elegant setting.
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Executive chef Lawrence Nakamoto’s food philosophy at Mariposa restaurant is to think globally and source locally.
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Sustainability is key at Merriman’s Kapalua.
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Discover Hoku’s recently revamped dinner menu.
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Sheldon Simeon draws culinary inspiration from his past for his new Maui restaurant, Lineage.
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Midday meals made with locally sourced ingredients, Lanai’s Malibu Farm serves up the freshest fare.
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Using locally sourced ingredients, Basalt is off to a solid start with its Modern American fare.
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Kapalua’s culinary gem matches its stunning view with superbly global cuisine.
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Keiji Nakazawa’s atmospheric cave in The Ritz-Carlton Residences, Waikiki Beach, redefines sushi dining in Honolulu.
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