Big Island Guide Sat, 31 Dec 2005 23:59:59 +0000 http://wordpress.org/?v=1.5.2 en Kono Inn Restaurant http://www.webwraps.com/bigislandcontent/?p=206#comments Sat, 31 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=206 This is touristy, but it can be a very pleasant experience if the sun is setting or you've just arrived from the airport and don't want your hotel's offerings. The wide-ranging menu and fresh seafood in the open-air oceanfront setting tell you why you have come to Kailua-Kona. The large, open room and panoramic view of the Kailua shoreline are the most attractive features, especially for sunset cocktails and appetizers. It's a huge menu, so the choices are vast -- everything from nachos and chicken Caesar salad to sandwiches, pasta, stir-fried dishes, and the highlight: the fresh fish served Cajun-style or broiled and basted in lemon butter. Watch for the daily specials on the less expensive Cafe Grill menu.

]]> This is touristy, but it can be a very pleasant experience if the sun is setting or you’ve just arrived from the airport and don’t want your hotel’s offerings. The wide-ranging menu and fresh seafood in the open-air oceanfront setting tell you why you have come to Kailua-Kona.
The large, open room and panoramic view of the Kailua shoreline are the most attractive features, especially for sunset cocktails and appetizers. It’s a huge menu, so the choices are vast — everything from nachos and chicken Caesar salad to sandwiches, pasta, stir-fried dishes, and the highlight: the fresh fish served Cajun-style or broiled and basted in lemon butter.
Watch for the daily specials on the less expensive Cafe Grill menu.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=206 Keei Cafe http://www.webwraps.com/bigislandcontent/?p=218#comments Fri, 02 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=218 The darling of South Kona has moved closer to Kailua-Kona and is still going strong. Formerly a fish market, Keei Cafe is about as far as you can get from the famous dining rooms of the Kohala resorts. The new location has hardwood floors, first-class artwork, and a view of the coast. The food is still the draw; people gladly drive the long distance to eat at Hawaii's version of a bistro. A friendly, casual ambience, great food, and affordable prices are only part of its appeal. The menu roams the globe, from spicy fajitas (chicken or tofu) to excellent vegetarian black-bean soup, and Brazilian seafood chowder to Greek salad with Maui onions. Peanut-miso salad and piquant red curry sauces are a nod to Thailand. The fresh catch and roasted chicken are highlights, sometimes accompanied by caramelized onions and whipped potatoes. Everything is made from scratch, and virtually everything is grown or harvested in the Honaunau Valley area. Save room for dessert: The tropical bread pudding (with bananas and pineapple) and coconut flan with lilikoi sauce, made by the owner's Portuguese mother-in-law, are tops.]]> The darling of South Kona has moved closer to Kailua-Kona and is still going strong. Formerly a fish market, Keei Cafe is about as far as you can get from the famous dining rooms of the Kohala resorts. The new location has hardwood floors, first-class artwork, and a view of the coast. The food is still the draw; people gladly drive the long distance to eat at Hawaii’s version of a bistro. A friendly, casual ambience, great food, and affordable prices are only part of its appeal.
The menu roams the globe, from spicy fajitas (chicken or tofu) to excellent vegetarian black-bean soup, and Brazilian seafood chowder to Greek salad with Maui onions. Peanut-miso salad and piquant red curry sauces are a nod to Thailand. The fresh catch and roasted chicken are highlights, sometimes accompanied by caramelized onions and whipped potatoes.
Everything is made from scratch, and virtually everything is grown or harvested in the Honaunau Valley area. Save room for dessert: The tropical bread pudding (with bananas and pineapple) and coconut flan with lilikoi sauce, made by the owner’s Portuguese mother-in-law, are tops.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=218 Manago Hotel Restaurant http://www.webwraps.com/bigislandcontent/?p=219#comments Fri, 02 Dec 2005 00:01:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=219 The dining room of the decades-old H. Manago Hotel is a local legend, greatly loved for its unpretentious, tasty food at bargain prices. At breakfast, $4.50 buys you eggs, bacon, papaya, rice, and coffee. At lunch or dinner, you can dine handsomely on local favorites: a 12-ounce T-bone, fried ahi, opelu, or the house specialty, pork chops -- Manago T-shirts announce "the best pork chops in town," and the restaurant serves nearly 1,500 pounds monthly. When the akule or opelu are running, count on a rush by the regular customers. This place is nothing fancy, and there's a lot of frying going on in the big kitchen, but the local folks would riot if anything were to change after so many years.]]> The dining room of the decades-old H. Manago Hotel is a local legend, greatly loved for its unpretentious, tasty food at bargain prices. At breakfast, $4.50 buys you eggs, bacon, papaya, rice, and coffee. At lunch or dinner, you can dine handsomely on local favorites: a 12-ounce T-bone, fried ahi, opelu, or the house specialty, pork chops — Manago T-shirts announce “the best pork chops in town,” and the restaurant serves nearly 1,500 pounds monthly.
When the akule or opelu are running, count on a rush by the regular customers. This place is nothing fancy, and there’s a lot of frying going on in the big kitchen, but the local folks would riot if anything were to change after so many years.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=219 Hualalai Club Grille http://www.webwraps.com/bigislandcontent/?p=204#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=204 This open-air oasis of koa, marble, and island artwork just got better. Chef Alan Wong, who put the Canoe House Restaurant on the map and was one of the founders of Hawaii Regional Cuisine, has taken the helm at this popular golf club restaurant. Wong's distinctive cooking is the star in this already star-studded location (overlooking the golf course and the Pacific) and decor. Lunch features soups (including Wong's famous chilled red and yellow tomato soup poured in a yin-yang design), sandwiches (his burger consists of grass-fed Kamuela beef with bacon, cheese, avocado, and salsa), and daily specials (seared peppered ahi over crispy Asian slaw). Dinner entrees include ginger-crusted onaga, steamed moi (raised on property at Hualalai Resort), mac-nut-crusted lamb chops, and a host of other mouthwatering offerings. Save room for dessert: chocolate crunch bars, lilikoi cheesecake, or homemade ginger ale and sorbet floats.

]]> This open-air oasis of koa, marble, and island artwork just got better. Chef Alan Wong, who put the Canoe House Restaurant on the map and was one of the founders of Hawaii Regional Cuisine, has taken the helm at this popular golf club restaurant. Wong’s distinctive cooking is the star in this already star-studded location (overlooking the golf course and the Pacific) and decor.
Lunch features soups (including Wong’s famous chilled red and yellow tomato soup poured in a yin-yang design), sandwiches (his burger consists of grass-fed Kamuela beef with bacon, cheese, avocado, and salsa), and daily specials (seared peppered ahi over crispy Asian slaw).
Dinner entrees include ginger-crusted onaga, steamed moi (raised on property at Hualalai Resort), mac-nut-crusted lamb chops, and a host of other mouthwatering offerings. Save room for dessert: chocolate crunch bars, lilikoi cheesecake, or homemade ginger ale and sorbet floats.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=204 Huggo’s http://www.webwraps.com/bigislandcontent/?p=205#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=205 The main Huggo's dining room still hums with diners murmuring dreamily about the view, but it's the thatched-bar fantasy that's really on the rocks. Huggo's on the Rocks [ST], a mound of thatch, rock, and grassy-sandy ground right next to Huggo's, is a sunset lover's nirvana. At sundown it's choked with people either on chaises or at the 50-seat thatched bar, sipping mai tais and noshing on salads, poke, sandwiches, plate lunches, sashimi, and fish and chips. From 6:30 to 11am, this same location turns into the Java on the Rocks espresso bar, which is not to be missed -- sip Kona coffee, enjoy your eggs, and watch the waves roll onto the shore. Island-style pupus are offered here from 11:30am to 10pm, and from 5:30pm to 1am there's dancing at the water's edge.

]]> The main Huggo’s dining room still hums with diners murmuring dreamily about the view, but it’s the thatched-bar fantasy that’s really on the rocks. Huggo’s on the Rocks [ST], a mound of thatch, rock, and grassy-sandy ground right next to Huggo’s, is a sunset lover’s nirvana. At sundown it’s choked with people either on chaises or at the 50-seat thatched bar, sipping mai tais and noshing on salads, poke, sandwiches, plate lunches, sashimi, and fish and chips.
From 6:30 to 11am, this same location turns into the Java on the Rocks espresso bar, which is not to be missed — sip Kona coffee, enjoy your eggs, and watch the waves roll onto the shore. Island-style pupus are offered here from 11:30am to 10pm, and from 5:30pm to 1am there’s dancing at the water’s edge.

At the senior Huggo’s, fresh seafood remains the signature, as does the coral-strewn beach with tide pools just beyond the wooden deck. The tables are so close to the water you can see the entire curve of Kailua Bay. Feast on garlic chicken and wild-mushroom pasta, sautéed mahimahi or steamed clams, or seared ahi or imu-style chicken cooked in ti leaves. At lunch, specialties include kalua chicken quesadillas, brick-oven pizzas, and sandwiches ranging from hot turkey to prime rib and fresh fish.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=205 La Bourgogne http://www.webwraps.com/bigislandcontent/?p=207#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=207 Come to this cozy French inn to satisfy your Gallic urgings. An intimate spot with 10 tables, La Bourgogne serves classic French fare with simple, skillful elegance. Baked brie in puff pastry is a taste treat, and the fresh Maine lobster salad, served on a bed of greens with mango slices and a passion-fruit vinaigrette, is a master stroke. Other offerings include classic onion soup, fresh catch of the day (market price), and osso buco, a former special added to the menu by popular demand. Also in demand are the New Zealand mussels steamed in apple cider, thyme, shallots, and cognac. The roast duck breast with raspberries and pine nuts is exactly the kind of dish that characterizes La Bourgogne -- done to perfection, presented attractively, and with an unbeatable match of flavors and textures. Classically trained chef Ron Gallaher expresses his allegiance to la cuisine Française down to the last morsel of flourless chocolate cake and lemon tartlette.

]]> Come to this cozy French inn to satisfy your Gallic urgings. An intimate spot with 10 tables, La Bourgogne serves classic French fare with simple, skillful elegance. Baked brie in puff pastry is a taste treat, and the fresh Maine lobster salad, served on a bed of greens with mango slices and a passion-fruit vinaigrette, is a master stroke. Other offerings include classic onion soup, fresh catch of the day (market price), and osso buco, a former special added to the menu by popular demand. Also in demand are the New Zealand mussels steamed in apple cider, thyme, shallots, and cognac.
The roast duck breast with raspberries and pine nuts is exactly the kind of dish that characterizes La Bourgogne — done to perfection, presented attractively, and with an unbeatable match of flavors and textures. Classically trained chef Ron Gallaher expresses his allegiance to la cuisine Française down to the last morsel of flourless chocolate cake and lemon tartlette.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=207 Lu Lu’s http://www.webwraps.com/bigislandcontent/?p=210#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=210 As it often is with joints that are popular, Lu Lu's has fallen prey to the deadly sin of self-importance. Service is brisk and can be downright rude. It is casual, noisy, and corny (black velvet paintings at the entrance), but it's undeniably popular, with open-air dining, ocean views, and a sports-bar atmosphere. Other elements include Capiz-shell lamps, clamshell sconces, and hula girl replicas. The offerings include appetizers, sandwiches, salads, burgers, fresh-fish tacos, and fresh fish and meats in the evening.

]]> As it often is with joints that are popular, Lu Lu’s has fallen prey to the deadly sin of self-importance. Service is brisk and can be downright rude. It is casual, noisy, and corny (black velvet paintings at the entrance), but it’s undeniably popular, with open-air dining, ocean views, and a sports-bar atmosphere.
Other elements include Capiz-shell lamps, clamshell sconces, and hula girl replicas. The offerings include appetizers, sandwiches, salads, burgers, fresh-fish tacos, and fresh fish and meats in the evening.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=210 Oodles of Noodles http://www.webwraps.com/bigislandcontent/?p=211#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=211 Chef Amy Ferguson-Ota's wildly popular gourmet noodle house offers a menu with a staggering assortment of noodles from far-flung cultures and countries. Diners can tuck into udon, cake noodles, saimin, ramen, spaghetti, orzo, somen, spring rolls, chow mein, linguine, vermicelli, and other noodle wonders. If you're looking for the world's best tuna casserole (with wok-seared ahi), saimin with Peking duck broth, miso ramen with shiitake mushrooms, summer rolls, pad Thai noodles, fettuccine Alfredo, veggie teriyaki chow fun, coconut tapioca, or shaved ice with fresh fruit or adzuki beans, look no further. Chef Amy sometimes gets catering gigs and will close down the restaurant without notice, so call before you go.

]]> Chef Amy Ferguson-Ota’s wildly popular gourmet noodle house offers a menu with a staggering assortment of noodles from far-flung cultures and countries. Diners can tuck into udon, cake noodles, saimin, ramen, spaghetti, orzo, somen, spring rolls, chow mein, linguine, vermicelli, and other noodle wonders.
If you’re looking for the world’s best tuna casserole (with wok-seared ahi), saimin with Peking duck broth, miso ramen with shiitake mushrooms, summer rolls, pad Thai noodles, fettuccine Alfredo, veggie teriyaki chow fun, coconut tapioca, or shaved ice with fresh fruit or adzuki beans, look no further. Chef Amy sometimes gets catering gigs and will close down the restaurant without notice, so call before you go.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=211 Quinn’s Almost By the Sea http://www.webwraps.com/bigislandcontent/?p=212#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=212 Late-night noshers take note: This is one of the few places you can grab a bite to eat in Kona after 9pm. The newly renovated Quinn's, located at the northern gateway to town, has changed its theme so it now has a nautical/sports-bar atmosphere. Quinn's offers casual alfresco dining on a garden lanai, with an air-conditioned, nonsmoking area now available. The menu is surf-and-turf basic: burgers, sandwiches, and a limited dinner menu of dependably good fresh fish, filet mignon, and a few shrimp dishes. There are six burger selections, and, when available, fresh ahi or ono sandwiches.

]]> Late-night noshers take note: This is one of the few places you can grab a bite to eat in Kona after 9pm. The newly renovated Quinn’s, located at the northern gateway to town, has changed its theme so it now has a nautical/sports-bar atmosphere.
Quinn’s offers casual alfresco dining on a garden lanai, with an air-conditioned, nonsmoking area now available. The menu is surf-and-turf basic: burgers, sandwiches, and a limited dinner menu of dependably good fresh fish, filet mignon, and a few shrimp dishes. There are six burger selections, and, when available, fresh ahi or ono sandwiches.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=212 Basil’s Pizzeria http://www.webwraps.com/bigislandcontent/?p=213#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=213 Two dining rooms seat 100 in a garlic-infused atmosphere where pizza is king, sauces sizzle, and pasta is cheap. The oceanview restaurant, in a prime location in Kailua-Kona, is redolent with cheeses, garlic, and fresh organic herbs (a big plus). Shrimp pesto and the original barbecue-chicken pizzas are long-standing favorites, as is the artichoke-olive-caper version, a Greek-Italian hybrid. Very popular with the 20-something crowd.

]]> Two dining rooms seat 100 in a garlic-infused atmosphere where pizza is king, sauces sizzle, and pasta is cheap. The oceanview restaurant, in a prime location in Kailua-Kona, is redolent with cheeses, garlic, and fresh organic herbs (a big plus).
Shrimp pesto and the original barbecue-chicken pizzas are long-standing favorites, as is the artichoke-olive-caper version, a Greek-Italian hybrid. Very popular with the 20-something crowd.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=213 Sibu Cafe http://www.webwraps.com/bigislandcontent/?p=215#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=215 An affordable favorite for many years, Sibu offers curries, homemade condiments, and a very popular spicy grilled Balinese chicken with peanut sauce. Fresh catch is available daily, and weekday lunch specials are a good value, especially the Kona Combo: spring roll, chicken or beef satay, vegetable stir-fry, and cucumber salad with rice. I recommend the vegetarian combo or a gado gado (a large, peanut-sauced Indonesian salad). The Indonesian decor, courtyard dining, and excellent satays (traditional grilled skewers of vegetables, seafood, and meats) are the Sibu signature. Wine and beer are available; white sugar and MSG are not.

]]> An affordable favorite for many years, Sibu offers curries, homemade condiments, and a very popular spicy grilled Balinese chicken with peanut sauce. Fresh catch is available daily, and weekday lunch specials are a good value, especially the Kona Combo: spring roll, chicken or beef satay, vegetable stir-fry, and cucumber salad with rice.
I recommend the vegetarian combo or a gado gado (a large, peanut-sauced Indonesian salad). The Indonesian decor, courtyard dining, and excellent satays (traditional grilled skewers of vegetables, seafood, and meats) are the Sibu signature. Wine and beer are available; white sugar and MSG are not.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=215 Aloha Angel Cafe http://www.webwraps.com/bigislandcontent/?p=216#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=216 The former Aloha Cafe is under new management, but they kept the trademark large servings, heroic burgers and sandwiches, and a home-style menu for vegetarians and carnivores alike. Breakfast and lunch are served on the veranda that wraps around the old Aloha Theatre with sweeping views down from the coffee fields to the shoreline. Dinner is in the tiny dining room (which unfortunately has no view); space is limited so phone ahead to assure that you get a table. The cheaper daytime staples include omelets, burritos, tostadas, quesadillas, and home-baked goods. Most of the produce is organic, and fresh-squeezed orange juice and fresh-fruit smoothies are served daily. Sandwiches, from turkey to tofu-avocado and a wonderful fresh ahi, are heaped with vegetables on tasty whole-wheat buns, still generous after all these years. The dinner entrees cover the basics, from fresh catch to grilled New York steak and Cajun chicken with tropical salsa. Just as we were going to press, the new managers announced plans to serve their delicious breakfast all day long and to add a lighter "bistro"-type menu in addition to their regular dinners.

]]> The former Aloha Cafe is under new management, but they kept the trademark large servings, heroic burgers and sandwiches, and a home-style menu for vegetarians and carnivores alike. Breakfast and lunch are served on the veranda that wraps around the old Aloha Theatre with sweeping views down from the coffee fields to the shoreline.
Dinner is in the tiny dining room (which unfortunately has no view); space is limited so phone ahead to assure that you get a table. The cheaper daytime staples include omelets, burritos, tostadas, quesadillas, and home-baked goods. Most of the produce is organic, and fresh-squeezed orange juice and fresh-fruit smoothies are served daily. Sandwiches, from turkey to tofu-avocado and a wonderful fresh ahi, are heaped with vegetables on tasty whole-wheat buns, still generous after all these years.
The dinner entrees cover the basics, from fresh catch to grilled New York steak and Cajun chicken with tropical salsa. Just as we were going to press, the new managers announced plans to serve their delicious breakfast all day long and to add a lighter “bistro”-type menu in addition to their regular dinners.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=216 The Coffee Shack http://www.webwraps.com/bigislandcontent/?p=217#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=217 Great food, crisp air, and a sweeping ocean view make The Coffee Shack one of South Kona's great finds. It's an informal place with counter service, pool chairs, and white trellises on the deck framed by ferns, palms, and banana trees. Especially charming is the wooden deck near a towering old tree that droops with the weight of avocados. The fare is equally inviting: French toast made with homemade poi bread; lemon bars and carrot cake; eggs Benedict with a delectable hollandaise. At lunch: a cheerful assortment of imported beers, excellent sandwiches on home-baked breads, and fresh, hearty salads made with organic lettuces. Let the kids order peanut-butter-and-jelly or grilled-cheese sandwiches while you head for the smoked Alaskan salmon sandwich or the hot, authentic Reuben.

]]> Great food, crisp air, and a sweeping ocean view make The Coffee Shack one of South Kona’s great finds. It’s an informal place with counter service, pool chairs, and white trellises on the deck framed by ferns, palms, and banana trees. Especially charming is the wooden deck near a towering old tree that droops with the weight of avocados. The fare is equally inviting: French toast made with homemade poi bread; lemon bars and carrot cake; eggs Benedict with a delectable hollandaise.
At lunch: a cheerful assortment of imported beers, excellent sandwiches on home-baked breads, and fresh, hearty salads made with organic lettuces. Let the kids order peanut-butter-and-jelly or grilled-cheese sandwiches while you head for the smoked Alaskan salmon sandwich or the hot, authentic Reuben.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=217 Teshima’s http://www.webwraps.com/bigislandcontent/?p=220#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=220 This is local style all the way. Shizuko Teshima has a strong following among those who have made her miso soup and sukiyaki an integral part of their lives. The early morning crowd starts gathering for omelets or Japanese breakfasts (soup, rice, and fish) while it's still dark outside. As the day progresses, the orders pour in for shrimp tempura and sukiyaki. By dinner, Number 3 teishoku trays -- miso soup, sashimi, sukiyaki, shrimp, pickles, and other delights -- are streaming out of the kitchen. Other combinations include steak and shrimp tempura, beef teriyaki and shrimp tempura, and the deep-sea trio of shrimp tempura, fried fish, and sashimi.

]]> This is local style all the way. Shizuko Teshima has a strong following among those who have made her miso soup and sukiyaki an integral part of their lives. The early morning crowd starts gathering for omelets or Japanese breakfasts (soup, rice, and fish) while it’s still dark outside. As the day progresses, the orders pour in for shrimp tempura and sukiyaki.
By dinner, Number 3 teishoku trays — miso soup, sashimi, sukiyaki, shrimp, pickles, and other delights — are streaming out of the kitchen. Other combinations include steak and shrimp tempura, beef teriyaki and shrimp tempura, and the deep-sea trio of shrimp tempura, fried fish, and sashimi.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=220 Batik http://www.webwraps.com/bigislandcontent/?p=221#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=221 This is a room of hushed tones and great restraint, with high, dark-wood ceilings, sedate (and loyal) guests, and sensitive lighting -- a shrine to fine dining. The artichoke salad -- its leaves spread out flamboyantly, like a flower -- is one of several standouts on the appetizer menu. Fresh snapper in various exotic preparations (with Kona mushrooms and lobster), grilled fresh fish with seaweed-herb sauces, and Keahole lobster Provençal are among the elegant entrees blending local ingredients and Asian preparations with Continental techniques. If your tastes run hotter, try one of the curries -- vegetable, chicken, or shrimp, prepared in mild Indonesian or spicy Thai styles and offered with excellent chutneys. Naan from the tandoori oven comes warm and fresh. The only drawback is that the restaurant is only open seasonally (generally closed in Sept, open 3 or 4 nights a week Oct-Christmas, usually open 5 nights a week Christmas-Apr).

]]> This is a room of hushed tones and great restraint, with high, dark-wood ceilings, sedate (and loyal) guests, and sensitive lighting — a shrine to fine dining. The artichoke salad — its leaves spread out flamboyantly, like a flower — is one of several standouts on the appetizer menu. Fresh snapper in various exotic preparations (with Kona mushrooms and lobster), grilled fresh fish with seaweed-herb sauces, and Keahole lobster Provençal are among the elegant entrees blending local ingredients and Asian preparations with Continental techniques.
If your tastes run hotter, try one of the curries — vegetable, chicken, or shrimp, prepared in mild Indonesian or spicy Thai styles and offered with excellent chutneys. Naan from the tandoori oven comes warm and fresh. The only drawback is that the restaurant is only open seasonally (generally closed in Sept, open 3 or 4 nights a week Oct-Christmas, usually open 5 nights a week Christmas-Apr).

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=221 Brown’s Beach House http://www.webwraps.com/bigislandcontent/?p=222#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=222 The nearby lagoon takes on the pink-orange glow of sunset, while torches flicker between the coconut trees. With white tablecloths, candles, and seating near the lagoon, this is a spectacular setting, complemented by a menu that keeps getting better by the year. They've redone the kitchen so it is now an open, exhibition kitchen, and there have been many menu changes from chef de cuisine Etsuji Umezu, whose Japanese/Pacific Rim includes unusual dishes like sizzling ahi tataki with local exotic mushrooms or twice-cooked ama ebi (sweet shrimp) and scallop tempura. Next door is the just-opened Brown's Deli, with freshly made breads, pastries and espresso coffees for breakfast, and pizza, salad, paninis, and sandwiches for lunch and dinner. There are even grill tables along the oceanfront where you can grill your own food.

]]> The nearby lagoon takes on the pink-orange glow of sunset, while torches flicker between the coconut trees. With white tablecloths, candles, and seating near the lagoon, this is a spectacular setting, complemented by a menu that keeps getting better by the year. They’ve redone the kitchen so it is now an open, exhibition kitchen, and there have been many menu changes from chef de cuisine Etsuji Umezu, whose Japanese/Pacific Rim includes unusual dishes like sizzling ahi tataki with local exotic mushrooms or twice-cooked ama ebi (sweet shrimp) and scallop tempura.
Next door is the just-opened Brown’s Deli, with freshly made breads, pastries and espresso coffees for breakfast, and pizza, salad, paninis, and sandwiches for lunch and dinner. There are even grill tables along the oceanfront where you can grill your own food.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=222 Cafe Pesto http://www.webwraps.com/bigislandcontent/?p=223#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=223 Fans drive long miles for these gourmet pizzas, calzones, and fresh organic greens grown from Kealakekua to Kamuela. The herb-infused Italian pies are adorned with lobster from the aquaculture farms on Keahole Point, shiitake mushrooms from a few miles mauka (inland), and fresh fish, shrimp, and crab. Honey-miso crab cakes, Santa Fe chicken pasta, sweet roasted peppers, and herb-garlic Gorgonzola dressing are other favorites.

]]> Fans drive long miles for these gourmet pizzas, calzones, and fresh organic greens grown from Kealakekua to Kamuela. The herb-infused Italian pies are adorned with lobster from the aquaculture farms on Keahole Point, shiitake mushrooms from a few miles mauka (inland), and fresh fish, shrimp, and crab.
Honey-miso crab cakes, Santa Fe chicken pasta, sweet roasted peppers, and herb-garlic Gorgonzola dressing are other favorites.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=223 CanoeHouse http://www.webwraps.com/bigislandcontent/?p=224#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=224 The setting is as gorgeous as ever, but it is not the same restaurant as it was when Alan Wong was the chef and the food coming out of the kitchen was nothing short of extraordinary. However, Wong didn't take the ambience with him, and the legendary sunset views remain, along with a koa canoe from the ceiling in the open-air dining room. Tip: Ask for a table outside and go at sunset to get the real flavor of this incredible setting. The menu still offers Wong's nori-wrapped tempura ahi and wasabi lobster tempura on a stick, in addition to an array of seafood, from seared and peppered ono to mahimahi wrapped in pancetta and a grilled salmon misoyaki. Save room for dessert, especially the chocolate pillar, a rich chocolate torte with vanilla sauce and fresh berries, or white chocolate li hing mui mousse, a classic white-chocolate mousse with a local Asian flavoring, served in a phyllo cup.

]]> The setting is as gorgeous as ever, but it is not the same restaurant as it was when Alan Wong was the chef and the food coming out of the kitchen was nothing short of extraordinary. However, Wong didn’t take the ambience with him, and the legendary sunset views remain, along with a koa canoe from the ceiling in the open-air dining room.
Tip: Ask for a table outside and go at sunset to get the real flavor of this incredible setting. The menu still offers Wong’s nori-wrapped tempura ahi and wasabi lobster tempura on a stick, in addition to an array of seafood, from seared and peppered ono to mahimahi wrapped in pancetta and a grilled salmon misoyaki.
Save room for dessert, especially the chocolate pillar, a rich chocolate torte with vanilla sauce and fresh berries, or white chocolate li hing mui mousse, a classic white-chocolate mousse with a local Asian flavoring, served in a phyllo cup.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=224 Coast Grille http://www.webwraps.com/bigislandcontent/?p=225#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=225 It's a 3-minute walk from the main lobby to the open-air Grille, but the view along the way is nothing to complain about and will help you work up an appetite. The split-level dining room has banquettes and wicker furniture, open-air seating, and an oyster bar that is famous. The extensive seafood selection includes poke, clams, and fresh oysters from all over the world, as well as fresh seafood from island waters, served in multicultural preparations. Kona lobster tempura sushi and an excellent clam chowder are among the finer pleasures.

]]> It’s a 3-minute walk from the main lobby to the open-air Grille, but the view along the way is nothing to complain about and will help you work up an appetite. The split-level dining room has banquettes and wicker furniture, open-air seating, and an oyster bar that is famous.
The extensive seafood selection includes poke, clams, and fresh oysters from all over the world, as well as fresh seafood from island waters, served in multicultural preparations. Kona lobster tempura sushi and an excellent clam chowder are among the finer pleasures.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=225 Roy’s Waikoloa Bar & Grill http://www.webwraps.com/bigislandcontent/?p=226#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=226 Don't let the strip mall location fool you. Roy's Waikoloa has several distinctive and inviting features: a golf-course view, large windows overlooking part of a 10-acre lake, and the East-West cuisine and upbeat service that are Roy Yamaguchi signatures. This is a clone of his Oahu restaurant, offering favorites like Szechuan baby back ribs, blackened island ahi, and six other types of fresh fish prepared charred, steamed, or seared, and topped with exotic sauces such as shiitake miso and gingered lime-chile butter. Always in demand are the hibachi-style salmon and, at lunch, the "lumpia basket" of fresh fish and stir-fried vegetables. Yamaguchi's tireless exploration of local ingredients and world traditions produces food that keeps him at Hawaii's culinary cutting edge.

]]> Don’t let the strip mall location fool you. Roy’s Waikoloa has several distinctive and inviting features: a golf-course view, large windows overlooking part of a 10-acre lake, and the East-West cuisine and upbeat service that are Roy Yamaguchi signatures.
This is a clone of his Oahu restaurant, offering favorites like Szechuan baby back ribs, blackened island ahi, and six other types of fresh fish prepared charred, steamed, or seared, and topped with exotic sauces such as shiitake miso and gingered lime-chile butter.
Always in demand are the hibachi-style salmon and, at lunch, the “lumpia basket” of fresh fish and stir-fried vegetables. Yamaguchi’s tireless exploration of local ingredients and world traditions produces food that keeps him at Hawaii’s culinary cutting edge.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=226 Bamboo http://www.webwraps.com/bigislandcontent/?p=227#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=227 Serving fresh fish and Asian specialties in a historic building, Hawi's self-professed "tropical saloon" is a major attraction on the island's northern coastline. The exotic interior is a nod to nostalgia, with high wicker chairs from Waikiki's historic Moana Hotel, works by local artists, and old Matson liner menus accenting the bamboo-lined walls. The fare, island favorites in sophisticated presentations, is a match for all this style: imu-smoked pork quesadillas, fish prepared several ways, sesame nori-crusted or tequila-lime shrimp, and selections of pork, beef, and chicken. There are even some local faves, such as teriyaki chicken and fried noodles served vegetarian, with chicken, or with shrimp. Produce from nearby gardens and fish fresh off the chef's own hook are among the highlights. At Sunday brunch, diners gather for eggs Bamboo (eggs Benedict with a lilikoi-hollandaise sauce) and the famous passion-fruit margaritas. Hawaiian music wafts through the Bamboo from 7pm to closing on weekends. Next door and upstairs is a gallery of furniture and arts and crafts, some very good and most locally made.

]]> Serving fresh fish and Asian specialties in a historic building, Hawi’s self-professed “tropical saloon” is a major attraction on the island’s northern coastline. The exotic interior is a nod to nostalgia, with high wicker chairs from Waikiki’s historic Moana Hotel, works by local artists, and old Matson liner menus accenting the bamboo-lined walls.
The fare, island favorites in sophisticated presentations, is a match for all this style: imu-smoked pork quesadillas, fish prepared several ways, sesame nori-crusted or tequila-lime shrimp, and selections of pork, beef, and chicken. There are even some local faves, such as teriyaki chicken and fried noodles served vegetarian, with chicken, or with shrimp.
Produce from nearby gardens and fish fresh off the chef’s own hook are among the highlights. At Sunday brunch, diners gather for eggs Bamboo (eggs Benedict with a lilikoi-hollandaise sauce) and the famous passion-fruit margaritas. Hawaiian music wafts through the Bamboo from 7pm to closing on weekends.
Next door and upstairs is a gallery of furniture and arts and crafts, some very good and most locally made.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=227 Aioli’s http://www.webwraps.com/bigislandcontent/?p=228#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=228 Most of the breads for the sandwiches are homemade, the turkey is roasted in Aioli's own kitchen, the prices are reasonable, and on Saturday mornings the scent of fresh-baked cinnamon rolls wafts through the neighborhood. Specialty salads, homemade cookies and desserts, and daily hot sandwich specials (fresh catch on fresh bread can hardly be beat) have kept the diners coming. Lunch is informal: Order, pay at the counter, and find a table. The evening bistro menu changes every 3 weeks; recent offerings include herb-crusted Black Angus prime rib with baked potato and vegetables, seared sea scallops with a coconut curry sauce, rack of lamb with cranberry-orange sauce, and vegetarian items.

]]> Most of the breads for the sandwiches are homemade, the turkey is roasted in Aioli’s own kitchen, the prices are reasonable, and on Saturday mornings the scent of fresh-baked cinnamon rolls wafts through the neighborhood. Specialty salads, homemade cookies and desserts, and daily hot sandwich specials (fresh catch on fresh bread can hardly be beat) have kept the diners coming.
Lunch is informal: Order, pay at the counter, and find a table. The evening bistro menu changes every 3 weeks; recent offerings include herb-crusted Black Angus prime rib with baked potato and vegetables, seared sea scallops with a coconut curry sauce, rack of lamb with cranberry-orange sauce, and vegetarian items.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=228 Edelweiss http://www.webwraps.com/bigislandcontent/?p=229#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=229 Diners with a hankering for Wiener schnitzel, bratwurst, sauerkraut, Black Forest cake, and richly adorned fowl and meats are known to drive all the way from Kona or Hilo for the traditional German offerings at this chaletlike bistro. The upscale ranch burgers and chicken aux champignons have a following, though they may require a siesta after lunch. In the evening, complete dinners include sautéed veal, rack of lamb, roast pork, roast duck, and other Continental classics. Although heavy on the meats, sauces, and salt, and certainly not a magnet for vegetarians or those on a low-fat diet, Edelweiss has anchored itself firmly in the hearts of Hawaii islanders. "We do not believe in all these changes," sniffs chef/owner Hans Peter Hager. "When you enjoy something, you come back for it."

]]> Diners with a hankering for Wiener schnitzel, bratwurst, sauerkraut, Black Forest cake, and richly adorned fowl and meats are known to drive all the way from Kona or Hilo for the traditional German offerings at this chaletlike bistro. The upscale ranch burgers and chicken aux champignons have a following, though they may require a siesta after lunch.
In the evening, complete dinners include sautéed veal, rack of lamb, roast pork, roast duck, and other Continental classics. Although heavy on the meats, sauces, and salt, and certainly not a magnet for vegetarians or those on a low-fat diet, Edelweiss has anchored itself firmly in the hearts of Hawaii islanders. “We do not believe in all these changes,” sniffs chef/owner Hans Peter Hager. “When you enjoy something, you come back for it.”
The menu has barely changed in his 14 years in Waimea, and the tables are always full, so who’s arguing?

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=229 The Little Juice Shack http://www.webwraps.com/bigislandcontent/?p=230#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=230 When you want a sudden jolt of energy that isn't caffeine, Juice Shack comes to the rescue. There's nothing like fresh-squeezed carrot-apple juice to put a spring in your step, and this is the place to get it. The smoothies and sandwiches here are wholesome and the produce fresh, green, and varied. All juices are made fresh to order: orange, pear, apple, pineapple, carrot, tomato, and many combinations, including vegetable drinks and spirulina powder. Smoothies (Bananarama, Nutty Monkey, Hawaii 5-0) are creamy and healthful, made with low-fat yogurt mix. Bagels with luscious toppings (like pesto, smoked salmon, or tapenade); vegetarian chili; and hearty soups, salads, and sandwiches (Thai curry vegetable soup, Greek salad, ahi-tuna sandwich) are guiltless and guileless.

]]> When you want a sudden jolt of energy that isn’t caffeine, Juice Shack comes to the rescue. There’s nothing like fresh-squeezed carrot-apple juice to put a spring in your step, and this is the place to get it. The smoothies and sandwiches here are wholesome and the produce fresh, green, and varied. All juices are made fresh to order: orange, pear, apple, pineapple, carrot, tomato, and many combinations, including vegetable drinks and spirulina powder.
Smoothies (Bananarama, Nutty Monkey, Hawaii 5-0) are creamy and healthful, made with low-fat yogurt mix. Bagels with luscious toppings (like pesto, smoked salmon, or tapenade); vegetarian chili; and hearty soups, salads, and sandwiches (Thai curry vegetable soup, Greek salad, ahi-tuna sandwich) are guiltless and guileless.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=230 Maha’s Cafe http://www.webwraps.com/bigislandcontent/?p=231#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=231 More like a cozy living room than a restaurant, Maha's serves breakfast and impressive sandwiches in a wood-floored room of Waimea's first frame house, built in 1852. At breakfast, Harriet-Ann Namahaokalani (Maha) Schutte dispenses a few top-quality items: poi pancakes, granola, and very fluffy scrambled eggs in a flour tortilla, served with salsa and bananas with yogurt on the side -- delectable, and for only $5! Sandwiches prevail at lunch, and cookies, tea, and coffee are available all day long. Everything is made to order using fresh local ingredients: smoked-ahi sandwiches with lilikoi salsa, fresh roasted turkey with mushroom stuffing and squaw bread, fresh fish with Waipio taro and Kahua greens, vine-ripened tomatoes with local feta cheese, and Waimea sweet-corn bread. Lunch has never been grander, served at cozy wooden tables on lauhala mats.

]]> More like a cozy living room than a restaurant, Maha’s serves breakfast and impressive sandwiches in a wood-floored room of Waimea’s first frame house, built in 1852. At breakfast, Harriet-Ann Namahaokalani (Maha) Schutte dispenses a few top-quality items: poi pancakes, granola, and very fluffy scrambled eggs in a flour tortilla, served with salsa and bananas with yogurt on the side — delectable, and for only $5!
Sandwiches prevail at lunch, and cookies, tea, and coffee are available all day long. Everything is made to order using fresh local ingredients: smoked-ahi sandwiches with lilikoi salsa, fresh roasted turkey with mushroom stuffing and squaw bread, fresh fish with Waipio taro and Kahua greens, vine-ripened tomatoes with local feta cheese, and Waimea sweet-corn bread. Lunch has never been grander, served at cozy wooden tables on lauhala mats.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=231 Merriman’s http://www.webwraps.com/bigislandcontent/?p=232#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=232 Merriman's is peerless. Although founder/owner/chef Peter Merriman now commutes between the Big Island and Maui, where he runs the Hula Grill, he manages to maintain the sizzle that has made Merriman's a premier Hawaii attraction. Order anything from saimin to poisson cru (a raw fish dish similar to ceviche) for lunch; at dinner, choose from the signature wok-charred ahi, kung pao shrimp, lamb from nearby Kahua Ranch, and a noteworthy vegetarian selection. Peter's Caesar with sashimi, Pahoa corn and shrimp fritters, and sautéed, sesame-crusted fresh catch with spicy lilikoi sauce are among my many favorites. An organic spinach salad (grown nearby, like most things on the menu), Lokelani tomatoes, kalua pig quesadillas, and his famous platters of seafood and meats are among the many reasons this is still the best, and busiest, dining spot in Waimea.

]]> Merriman’s is peerless. Although founder/owner/chef Peter Merriman now commutes between the Big Island and Maui, where he runs the Hula Grill, he manages to maintain the sizzle that has made Merriman’s a premier Hawaii attraction. Order anything from saimin to poisson cru (a raw fish dish similar to ceviche) for lunch; at dinner, choose from the signature wok-charred ahi, kung pao shrimp, lamb from nearby Kahua Ranch, and a noteworthy vegetarian selection.
Peter’s Caesar with sashimi, Pahoa corn and shrimp fritters, and sautéed, sesame-crusted fresh catch with spicy lilikoi sauce are among my many favorites. An organic spinach salad (grown nearby, like most things on the menu), Lokelani tomatoes, kalua pig quesadillas, and his famous platters of seafood and meats are among the many reasons this is still the best, and busiest, dining spot in Waimea.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=232 Cafe Il Mondo http://www.webwraps.com/bigislandcontent/?p=233#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=233 A tiny cafe with a big spirit has taken over the Andrade Building in the heart of Honokaa. Tropical watercolors and local art, the irresistible aromas of garlic sauces and pizzas, and a 1924 koa bar meld gracefully in Sergio and Dena Ramirez's tribute to the Old World. A classical and flamenco guitarist, Sergio occasionally plays solo guitar in his restaurant while contented drinkers tuck into the stone oven-baked pizzas. The Waipio vegetable pizza is a bestseller, but the Sergio -- pesto with marinated artichokes and mushrooms -- is the one folks remember. Sandwiches come cradled in fresh French, onion, or rosemary buns, all made by local bakeries. There's fresh soup daily, roasted chicken, and other specials; all greens are fresh, local, and organic.

]]> A tiny cafe with a big spirit has taken over the Andrade Building in the heart of Honokaa. Tropical watercolors and local art, the irresistible aromas of garlic sauces and pizzas, and a 1924 koa bar meld gracefully in Sergio and Dena Ramirez’s tribute to the Old World. A classical and flamenco guitarist, Sergio occasionally plays solo guitar in his restaurant while contented drinkers tuck into the stone oven-baked pizzas.
The Waipio vegetable pizza is a bestseller, but the Sergio — pesto with marinated artichokes and mushrooms — is the one folks remember. Sandwiches come cradled in fresh French, onion, or rosemary buns, all made by local bakeries. There’s fresh soup daily, roasted chicken, and other specials; all greens are fresh, local, and organic.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=233 Jolene’s Kau Kau Korner http://www.webwraps.com/bigislandcontent/?p=234#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=234 This place is homey and friendly, nothing fancy, with eight tables and windows overlooking a scene much like an old Western town but for the cars. The Hawaiian food has been dropped from the menu, leaving us with saimin, stir-fried tempeh with vegetables, sandwiches (including a good vegetarian tempeh burger), and plate lunches -- mahimahi, fried chicken, shrimp, beef stew, and familiar selections of local food.

]]> This place is homey and friendly, nothing fancy, with eight tables and windows overlooking a scene much like an old Western town but for the cars. The Hawaiian food has been dropped from the menu, leaving us with saimin, stir-fried tempeh with vegetables, sandwiches (including a good vegetarian tempeh burger), and plate lunches — mahimahi, fried chicken, shrimp, beef stew, and familiar selections of local food.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=234 Mamane Street Bakery http://www.webwraps.com/bigislandcontent/?p=235#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=235 Honokaa's gourmet bake shop serves espresso, cappuccino, sandwiches, and snacks, including a legendary focaccia. Most sandwich lovers on the island have tasted these breads, as the Mamane Street Bakery also wholesales breads and pastries, including its well-known burger buns, to the Big Island's most prominent eateries. Portuguese sweet bread and honey-nut muffins are the big sellers in this easygoing, informal coffeehouse with lower-than-coffeehouse prices: Breads sell for $2.25 to $3.25, and most pastries are less than $1.50. The Danishes are to die for. Edible gift products made on the island, such as Lilikoi Gold jams and local coffees, are a recent addition.

]]> Honokaa’s gourmet bake shop serves espresso, cappuccino, sandwiches, and snacks, including a legendary focaccia. Most sandwich lovers on the island have tasted these breads, as the Mamane Street Bakery also wholesales breads and pastries, including its well-known burger buns, to the Big Island’s most prominent eateries.
Portuguese sweet bread and honey-nut muffins are the big sellers in this easygoing, informal coffeehouse with lower-than-coffeehouse prices: Breads sell for $2.25 to $3.25, and most pastries are less than $1.50. The Danishes are to die for. Edible gift products made on the island, such as Lilikoi Gold jams and local coffees, are a recent addition.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=235 Simply Natural http://www.webwraps.com/bigislandcontent/?p=236#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=236 Simply Natural is a superb find on Honokaa's main street. I love this charming deli with its friendly staff, wholesome food, and vintage interior. It offers a counter and a few small tables with bright tablecloths and fresh anthuriums. Don't be fooled by the unpretentiousness of the place; I had the best smoked-chicken sandwich I've ever tasted here. The owner's mother proudly displayed the gloriously plump whole chicken, smoked by her neighbor in Honokaa, before slicing and serving it on freshly baked onion bread from the Big Island Bakery. The menu is wholesome, with no sacrifice in flavor: sautéed mushroom-onion sandwich, tempeh burger, and breakfast delights that include taro-banana pancakes. Even a simple vegetable-mushroom sandwich is special, made to order with grilled mushrooms and onions, luscious fresh tomato, and your choice of squaw, onion, or rosemary bread. Top it off with premium ice cream by Hilo Homemade (another favorite) or a smoothie. The mango-pineapple-banana-strawberry version is sublime.

]]> Simply Natural is a superb find on Honokaa’s main street. I love this charming deli with its friendly staff, wholesome food, and vintage interior. It offers a counter and a few small tables with bright tablecloths and fresh anthuriums. Don’t be fooled by the unpretentiousness of the place; I had the best smoked-chicken sandwich I’ve ever tasted here.
The owner’s mother proudly displayed the gloriously plump whole chicken, smoked by her neighbor in Honokaa, before slicing and serving it on freshly baked onion bread from the Big Island Bakery. The menu is wholesome, with no sacrifice in flavor: sautéed mushroom-onion sandwich, tempeh burger, and breakfast delights that include taro-banana pancakes. Even a simple vegetable-mushroom sandwich is special, made to order with grilled mushrooms and onions, luscious fresh tomato, and your choice of squaw, onion, or rosemary bread.
Top it off with premium ice cream by Hilo Homemade (another favorite) or a smoothie. The mango-pineapple-banana-strawberry version is sublime.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=236 Tex Drive In & Restaurant http://www.webwraps.com/bigislandcontent/?p=237#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=237 When Ada Lamme bought the old Tex Drive In, she made significant changes, such as improving upon an ages-old recipe for Portuguese malassadas, a cakelike doughnut without a hole. Tex sells tens of thousands of these sugar-rolled morsels a month, including malassadas filled with pineapple/papaya preserves, pepper jelly, or Bavarian cream. The menu has a local flavor and features ethnic specialties: Korean chicken, teriyaki meat, kalua pork with cabbage, and Filipino specials. Hamburgers, on buns baked by Mamane Street Bakery, are a big seller. New on the menu are Tex wraps, served with homemade sweet-potato chips. With its gift shop and visitor center, Tex is a roadside attraction and a local hangout; residents have been gathering there for decades over early morning coffee and breakfast.

]]> When Ada Lamme bought the old Tex Drive In, she made significant changes, such as improving upon an ages-old recipe for Portuguese malassadas, a cakelike doughnut without a hole. Tex sells tens of thousands of these sugar-rolled morsels a month, including malassadas filled with pineapple/papaya preserves, pepper jelly, or Bavarian cream.
The menu has a local flavor and features ethnic specialties: Korean chicken, teriyaki meat, kalua pork with cabbage, and Filipino specials. Hamburgers, on buns baked by Mamane Street Bakery, are a big seller. New on the menu are Tex wraps, served with homemade sweet-potato chips. With its gift shop and visitor center, Tex is a roadside attraction and a local hangout; residents have been gathering there for decades over early morning coffee and breakfast.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=237 What’s Shakin’ http://www.webwraps.com/bigislandcontent/?p=238#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=238 Look for the cheerful, plantation-style, wooden house in yellow and white with a green roof, 2 miles north of the Hawaii Tropical Botanical Garden. This is where many of the bananas and papayas from Patsy and Tim Withers's 20-acre farm end up: in fresh-fruit smoothies with names like Papaya Paradise, an ambrosial blend of pineapples, coconuts, papayas, and bananas, one of the eight different types of smoothies offered. If you're in the mood for something more substantial, try the Blue Hawaii blue-corn tamale with homemade salsa, or the teriyaki-ginger tempeh burger. There are several lunch specials daily, and every plate arrives with fresh fruit and a green salad topped with Patsy's Oriental sesame dressing. You can sit outdoors in the garden, where bunches of bananas hang for the taking and the ocean view is staggering.

]]> Look for the cheerful, plantation-style, wooden house in yellow and white with a green roof, 2 miles north of the Hawaii Tropical Botanical Garden. This is where many of the bananas and papayas from Patsy and Tim Withers’s 20-acre farm end up: in fresh-fruit smoothies with names like Papaya Paradise, an ambrosial blend of pineapples, coconuts, papayas, and bananas, one of the eight different types of smoothies offered.
If you’re in the mood for something more substantial, try the Blue Hawaii blue-corn tamale with homemade salsa, or the teriyaki-ginger tempeh burger. There are several lunch specials daily, and every plate arrives with fresh fruit and a green salad topped with Patsy’s Oriental sesame dressing. You can sit outdoors in the garden, where bunches of bananas hang for the taking and the ocean view is staggering.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=238 Pescatore http://www.webwraps.com/bigislandcontent/?p=239#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=239 In a town of ethnic eateries and casual mom-and-pop diners, this is a special-occasion restaurant, dressier and pricier than most of the Hilo choices. It's ornate, especially for Hilo, with gilded frames on antique paintings, chairs of vintage velvet, koa walls, and a tile floor. The fresh catch is offered in several preparations, including reduced-cream and Parmesan or capers and wine. The paper-thin ahi carpaccio is garnished with capers, red onion, garlic, lemon, olive oil, and shaved Parmesan -- and it's superb. Chicken, veal, and fish Marsala, a rich and garlicky scampi Alfredo, and the fra diavolo (a spicy seafood marinara) are among the dinner offerings, which come with soup and salad. Lighter fare, such as simple pasta marinara and chicken Parmesan, prevails at lunch.

]]> In a town of ethnic eateries and casual mom-and-pop diners, this is a special-occasion restaurant, dressier and pricier than most of the Hilo choices. It’s ornate, especially for Hilo, with gilded frames on antique paintings, chairs of vintage velvet, koa walls, and a tile floor. The fresh catch is offered in several preparations, including reduced-cream and Parmesan or capers and wine.
The paper-thin ahi carpaccio is garnished with capers, red onion, garlic, lemon, olive oil, and shaved Parmesan — and it’s superb. Chicken, veal, and fish Marsala, a rich and garlicky scampi Alfredo, and the fra diavolo (a spicy seafood marinara) are among the dinner offerings, which come with soup and salad. Lighter fare, such as simple pasta marinara and chicken Parmesan, prevails at lunch.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=239 Harrington’s http://www.webwraps.com/bigislandcontent/?p=240#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=240 This is arguably the prettiest location in Hilo, on a clear rocky pool teeming with koi (carp) at Reeds Bay, close to the waterfront but not on it. The house specialty, thinly sliced Slavic steak swimming in butter and garlic, is part of the old-fashioned steak-and-seafood formula that makes the Harrington's experience a predictable one. But the Caesar salad is zesty and noteworthy, and for those oblivious to calories, the escargots -- baked en casserole on a bed of spinach and topped with lightly browned cheeses -- are a rewarding choice. The meunière-style fresh catch, sautéed in white wine and topped with a lightly browned lemon-butter sauce, is also popular. The strongest feature of Harrington's is the tranquil beauty of Reeds Pond (also known as Ice Pond), one of Hilo's visual wonders. The open-air restaurant perches on the pond's shores, creating a sublime ambience.

]]> This is arguably the prettiest location in Hilo, on a clear rocky pool teeming with koi (carp) at Reeds Bay, close to the waterfront but not on it. The house specialty, thinly sliced Slavic steak swimming in butter and garlic, is part of the old-fashioned steak-and-seafood formula that makes the Harrington’s experience a predictable one. But the Caesar salad is zesty and noteworthy, and for those oblivious to calories, the escargots — baked en casserole on a bed of spinach and topped with lightly browned cheeses — are a rewarding choice.
The meunière-style fresh catch, sautéed in white wine and topped with a lightly browned lemon-butter sauce, is also popular. The strongest feature of Harrington’s is the tranquil beauty of Reeds Pond (also known as Ice Pond), one of Hilo’s visual wonders. The open-air restaurant perches on the pond’s shores, creating a sublime ambience.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=240 Nihon Restaurant & Cultural Center http://www.webwraps.com/bigislandcontent/?p=241#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=241 The room offers a beautiful view of Hilo Bay on one side and the soothing green sprawl of Liliuokalani Gardens on the other. This is a magnificent part of Hilo that's often overlooked because of its location away from the central business district. The reasonably priced menu features steak-and-seafood combination dinners and selections from the sushi bar, including the innovative poke and lomi salmon hand rolls. The "Businessman's Lunch," a terrific deal, comes with sushi, potato salad, soup, vegetables, and two choices from the following: butterfish, shrimp tempura, sashimi, chicken, and other morsels. This isn't inexpensive dining, but the value is sky-high, with a presentation that matches the serenity of the room and its stunning view of the bay.

]]> The room offers a beautiful view of Hilo Bay on one side and the soothing green sprawl of Liliuokalani Gardens on the other. This is a magnificent part of Hilo that’s often overlooked because of its location away from the central business district. The reasonably priced menu features steak-and-seafood combination dinners and selections from the sushi bar, including the innovative poke and lomi salmon hand rolls. The “Businessman’s Lunch,” a terrific deal, comes with sushi, potato salad, soup, vegetables, and two choices from the following: butterfish, shrimp tempura, sashimi, chicken, and other morsels. This isn’t inexpensive dining, but the value is sky-high, with a presentation that matches the serenity of the room and its stunning view of the bay.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=241 Ocean Sushi Deli http://www.webwraps.com/bigislandcontent/?p=242#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=242 Now that sister restaurant Tsunami has opened across the street, the lines aren't so long at Ocean Sushi Deli, Hilo's nexus of affordable sushi. This tiny takeout sushi shop, Hilo's spot for poetic-license sushi at friendly prices, is very popular. Local-style specials stretch purist boundaries but are so much fun: lomi salmon, oyster nigiri, opihi nigiri, unagi avocado hand roll, ahi poke roll, and special new rolls that use thin sheets of tofu skins and cooked egg. For traditionalists, there are ample shrimp, salmon, hamachi, clam, and other sushi delights -- a long menu of them, including handy ready-to-cook sukiyaki and shabu-shabu sets.

]]> Now that sister restaurant Tsunami has opened across the street, the lines aren’t so long at Ocean Sushi Deli, Hilo’s nexus of affordable sushi. This tiny takeout sushi shop, Hilo’s spot for poetic-license sushi at friendly prices, is very popular.
Local-style specials stretch purist boundaries but are so much fun: lomi salmon, oyster nigiri, opihi nigiri, unagi avocado hand roll, ahi poke roll, and special new rolls that use thin sheets of tofu skins and cooked egg. For traditionalists, there are ample shrimp, salmon, hamachi, clam, and other sushi delights — a long menu of them, including handy ready-to-cook sukiyaki and shabu-shabu sets.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=242 Queen’s Court Restaurant http://www.webwraps.com/bigislandcontent/?p=243#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=243 Many of those with a "not me!" attitude toward buffets have been disarmed by the Hilo Hawaiian's generous and well-rounded offerings at budget-friendly prices. A la carte menu items are offered Monday through Thursday, but the Hawaiian, seafood, and Dungeness crab/prime rib buffets throughout the week (particularly the seafood buffet) cover the bases and draw throngs of local families. Hawaiian food-lovers also come for the Wednesday and Friday Hawaiian lunch buffet.

]]> Many of those with a “not me!” attitude toward buffets have been disarmed by the Hilo Hawaiian’s generous and well-rounded offerings at budget-friendly prices. A la carte menu items are offered Monday through Thursday, but the Hawaiian, seafood, and Dungeness crab/prime rib buffets throughout the week (particularly the seafood buffet) cover the bases and draw throngs of local families. Hawaiian food-lovers also come for the Wednesday and Friday Hawaiian lunch buffet.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=243 Restaurant Miwa http://www.webwraps.com/bigislandcontent/?p=244#comments Thu, 01 Dec 2005 23:59:59 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=244 Duck around a corner of the shopping center and discover sensational seafood in this quintessential neighborhood sushi bar. This self-contained slice of Japan is a pleasant surprise in an otherwise unremarkable mall. Shabu-shabu (you cook your own ingredients in a heavy pot), tempura, fresh catch, and a full sushi selection are among the offerings. The top-of-the-line dinner, the steak-and-lobster combination, is a splurge you can enjoy without dressing up. Some items, such as the fresh catch, may be ordered American style. The haupia (coconut pudding) cream-cheese pie is a Miwa signature but is not offered daily; blueberry cream-cheese is the alternative.

]]> Duck around a corner of the shopping center and discover sensational seafood in this quintessential neighborhood sushi bar. This self-contained slice of Japan is a pleasant surprise in an otherwise unremarkable mall. Shabu-shabu (you cook your own ingredients in a heavy pot), tempura, fresh catch, and a full sushi selection are among the offerings.
The top-of-the-line dinner, the steak-and-lobster combination, is a splurge you can enjoy without dressing up. Some items, such as the fresh catch, may be ordered American style. The haupia (coconut pudding) cream-cheese pie is a Miwa signature but is not offered daily; blueberry cream-cheese is the alternative.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=244 Beach Tree Bar and Grill http://www.webwraps.com/bigislandcontent/?p=208#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=208 Here's an example of outstanding cuisine in a perfect setting, without being fancy, fussy, or prohibitively expensive. The bar on the sand is a sunset paradise, and the sandwiches, seafood, and grilled items at the casual outdoor restaurant (a few feet from the bar) are in a class of their own -- simple, excellent, prepared with no short cuts and imagination that overflows. The menu, which varies, features such items as grilled fresh-fish sandwiches, steaks, alternative healthy cuisine, and vegetarian specialties. On Saturday there is a "Surf, Sand and Stars" feast, which has an array of buffet-style items from fresh fish to grilled New York sirloin to mouthwatering desserts for $58 (half-price for kids 6-12), and on Wednesday a special buffet featuring Asian (including Hawaiian) cuisine for $48 ($24 kids). An added attraction is entertainment from 5 to 8pm nightly.

]]> Here’s an example of outstanding cuisine in a perfect setting, without being fancy, fussy, or prohibitively expensive. The bar on the sand is a sunset paradise, and the sandwiches, seafood, and grilled items at the casual outdoor restaurant (a few feet from the bar) are in a class of their own — simple, excellent, prepared with no short cuts and imagination that overflows.
The menu, which varies, features such items as grilled fresh-fish sandwiches, steaks, alternative healthy cuisine, and vegetarian specialties. On Saturday there is a “Surf, Sand and Stars” feast, which has an array of buffet-style items from fresh fish to grilled New York sirloin to mouthwatering desserts for $58 (half-price for kids 6-12), and on Wednesday a special buffet featuring Asian (including Hawaiian) cuisine for $48 ($24 kids). An added attraction is entertainment from 5 to 8pm nightly.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=208 Bianelli’s Pizza http://www.webwraps.com/bigislandcontent/?p=209#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=209 This always-crowded, very popular pizza and Italian eatery recently moved from the Pines Plaza to its new location where the old Kona Ranch House resided for decades. The draw here is pizza, made with wholesome ingredients and cheeses. The full bar features an international beer selection, including the local Kona Brew. The sensational ricotta pizza is dripping with garlic, Parmesan, and ricotta, yet it's 40% less fatty than most pizzas. The house specialty, the Buffala, is redolent with garlic and buffalo-milk mozzarella. Make reservations or be prepared to wait; this is a local favorite.

]]> This always-crowded, very popular pizza and Italian eatery recently moved from the Pines Plaza to its new location where the old Kona Ranch House resided for decades. The draw here is pizza, made with wholesome ingredients and cheeses. The full bar features an international beer selection, including the local Kona Brew.
The sensational ricotta pizza is dripping with garlic, Parmesan, and ricotta, yet it’s 40% less fatty than most pizzas. The house specialty, the Buffala, is redolent with garlic and buffalo-milk mozzarella. Make reservations or be prepared to wait; this is a local favorite.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=209 Seaside Restaurant http://www.webwraps.com/bigislandcontent/?p=245#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=245 This is a casual local favorite, not fancy but quite an experience -- a Hilo signature with a character all its own. How fresh are the trout, catfish, mullet, golden perch, and aholehole, the silvery mountain bass devoured passionately by island fish lovers? Fished out of the pond shortly before you arrive, that's how fresh. The restaurant has large windows overlooking the glassy ponds that spawned your dinner, so you can't be sentimental. Colin Nakagawa and his family raise the fish and cook them in two unadorned styles: fried or steamed in ti leaves with lemon juice and onions. Daily specials include steamed opakapaka, onaga (snapper), steak and lobster, paniolo-style prime rib, salmon encrusted with a nori-wasabi sprinkle, New York steak, and shrimp. If you want fish from the pond, you must call ahead so your order can be caught and whisked from the pond to kitchen to your table. The outdoor tables are fabulous at dusk when the light reflects on the ponds with an otherworldly glow.

]]> This is a casual local favorite, not fancy but quite an experience — a Hilo signature with a character all its own. How fresh are the trout, catfish, mullet, golden perch, and aholehole, the silvery mountain bass devoured passionately by island fish lovers? Fished out of the pond shortly before you arrive, that’s how fresh. The restaurant has large windows overlooking the glassy ponds that spawned your dinner, so you can’t be sentimental. Colin Nakagawa and his family raise the fish and cook them in two unadorned styles: fried or steamed in ti leaves with lemon juice and onions.
Daily specials include steamed opakapaka, onaga (snapper), steak and lobster, paniolo-style prime rib, salmon encrusted with a nori-wasabi sprinkle, New York steak, and shrimp. If you want fish from the pond, you must call ahead so your order can be caught and whisked from the pond to kitchen to your table. The outdoor tables are fabulous at dusk when the light reflects on the ponds with an otherworldly glow.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=245 Cafe Pesto Hilo Bay http://www.webwraps.com/bigislandcontent/?p=246#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=246 The Italian brick oven burns many bushels of ohia and kiawe wood to turn out its toothsome pizzas, topped with fresh organic herbs and island-grown produce. The high-ceilinged 1912 room, with windows looking out over Hilo's bay front, is filled with seductive aromas. It's difficult to resist the wild-mushroom-artichoke pizza or the chipotle and tomato-drenched southwestern. But go with the Four Seasons, dripping with prosciutto, bell peppers, and mushrooms -- it won't disappoint. Some of my other favorites are the Milolii, a crab-shrimp-mushroom sandwich with basil pesto; the chile-grilled shrimp pizza; and the flash-seared poke salad on a bed of spinach. There are many raves on this tried-and-true menu.

]]> The Italian brick oven burns many bushels of ohia and kiawe wood to turn out its toothsome pizzas, topped with fresh organic herbs and island-grown produce. The high-ceilinged 1912 room, with windows looking out over Hilo’s bay front, is filled with seductive aromas. It’s difficult to resist the wild-mushroom-artichoke pizza or the chipotle and tomato-drenched southwestern. But go with the Four Seasons, dripping with prosciutto, bell peppers, and mushrooms — it won’t disappoint.

Some of my other favorites are the Milolii, a crab-shrimp-mushroom sandwich with basil pesto; the chile-grilled shrimp pizza; and the flash-seared poke salad on a bed of spinach. There are many raves on this tried-and-true menu.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=246 Ken’s House of Pancakes http://www.webwraps.com/bigislandcontent/?p=247#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=247 You never know whom you'll bump into at Ken's after an important convention, concert, or the Merrie Monarch Hula Festival. The only 24-hour coffee shop on the Big Island, Ken's fulfills basic dining needs simply and efficiently, with a good dose of local color. Lighter servings and a concession towards health-conscious meals and salads have been added to the menu, a clever antidote to the more than dozen pies available. Omelets, pancakes, French toast made with Portuguese sweet bread, saimin, sandwiches, and soup -- what they call a "poi dog menu" -- stream out of the busy kitchen. Other affordable selections include fried chicken, steak, prime rib, and grilled fish. Wednesday is prime-rib night, and Sunday is the "All-You-Can-Eat Spaghetti Night." Very local, very Hilo.

]]> You never know whom you’ll bump into at Ken’s after an important convention, concert, or the Merrie Monarch Hula Festival. The only 24-hour coffee shop on the Big Island, Ken’s fulfills basic dining needs simply and efficiently, with a good dose of local color. Lighter servings and a concession towards health-conscious meals and salads have been added to the menu, a clever antidote to the more than dozen pies available.
Omelets, pancakes, French toast made with Portuguese sweet bread, saimin, sandwiches, and soup — what they call a “poi dog menu” — stream out of the busy kitchen. Other affordable selections include fried chicken, steak, prime rib, and grilled fish. Wednesday is prime-rib night, and Sunday is the “All-You-Can-Eat Spaghetti Night.” Very local, very Hilo.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=247 Kuhio Grille http://www.webwraps.com/bigislandcontent/?p=248#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=248 The "home of the 1-pound laulau" is quite the local hangout, a coffee/saimin shop with a few tables outdoors and a bustling business indoors. Taro and taro leaves from Waipio Valley are featured in the popular Hawaiian plate, but there are other local specialties: saimin, miso-saimin, taro-corned-beef hash, chicken yakitori, burgers, fried rice (famous!), and eclectic selections such as nacho salad and spaghetti. The "Kanak Atak" is a 1-pound lau, kalua pig, lomi salmon, pickled onions, haupia, rice, and poi, for $12. Habitués make a beeline for the counter, where desserts (such as the superb chocolate cake with custard filling) are ordered apace before they run out.

]]> The “home of the 1-pound laulau” is quite the local hangout, a coffee/saimin shop with a few tables outdoors and a bustling business indoors. Taro and taro leaves from Waipio Valley are featured in the popular Hawaiian plate, but there are other local specialties: saimin, miso-saimin, taro-corned-beef hash, chicken yakitori, burgers, fried rice (famous!), and eclectic selections such as nacho salad and spaghetti.
The “Kanak Atak” is a 1-pound lau, kalua pig, lomi salmon, pickled onions, haupia, rice, and poi, for $12. Habitués make a beeline for the counter, where desserts (such as the superb chocolate cake with custard filling) are ordered apace before they run out.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=248 Miyo’s http://www.webwraps.com/bigislandcontent/?p=249#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=249 Often cited by local publications as the island's "best Japanese restaurant," Miyo's offers home-cooked, healthy food served in an open-air room on Wailoa Pond, where an idyll of curving footpaths and greenery fills the horizon. Sliding shoji doors bordering the dining area are left open so you can take in the view and gaze at Mauna Kea on a clear day. Although sesame chicken (deep-fried and boneless with a spine-tingling sesame sauce) is a bestseller, the entire menu is appealing. For vegetarians, there are constantly changing specials such as vegetable tempura, vegetarian shabu-shabu (cooked in a chafing dish at your table, then dipped in a special sauce), and noodle and seaweed dishes. Other choices include mouthwatering sashimi, beef teriyaki, fried oysters, tempura, ahi donburi (seasoned and steamed in a bowl of rice), sukiyaki, and generous combination dinners. All orders are served with rice, soup, and pickled vegetables. The miso soup is a wonder, and the ahi tempura plate is one of Hilo's stellar buys. Special diets (low-sodium, sugarless) are cheerfully accommodated, and no MSG is used.

]]> Often cited by local publications as the island’s “best Japanese restaurant,” Miyo’s offers home-cooked, healthy food served in an open-air room on Wailoa Pond, where an idyll of curving footpaths and greenery fills the horizon. Sliding shoji doors bordering the dining area are left open so you can take in the view and gaze at Mauna Kea on a clear day. Although sesame chicken (deep-fried and boneless with a spine-tingling sesame sauce) is a bestseller, the entire menu is appealing. For vegetarians, there are constantly changing specials such as vegetable tempura, vegetarian shabu-shabu (cooked in a chafing dish at your table, then dipped in a special sauce), and noodle and seaweed dishes.
Other choices include mouthwatering sashimi, beef teriyaki, fried oysters, tempura, ahi donburi (seasoned and steamed in a bowl of rice), sukiyaki, and generous combination dinners. All orders are served with rice, soup, and pickled vegetables. The miso soup is a wonder, and the ahi tempura plate is one of Hilo’s stellar buys. Special diets (low-sodium, sugarless) are cheerfully accommodated, and no MSG is used.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=249 Naung Mai http://www.webwraps.com/bigislandcontent/?p=250#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=250 This quintessential hole-in-the-wall has gained an extra room, but even with 26 seats, it fills up quickly. In a short time, Naung Mai has gained the respect of Hilo residents for its curries and pad Thai noodles and its use of fresh local ingredients. The flavors are assertive, the produce comes straight from the Hilo Farmers Market, and the prices are good. The four curries -- green, red, yellow, and Mussaman (Thai Muslim) -- go with the jasmine, brown, white, and sticky rice. The pad Thai rice noodles, served with tofu and fresh vegetables, come with a choice of chicken, pork, or shrimp, and are sprinkled with fresh peanuts. You can order your curry Thai-spicy (incendiary) or American-spicy (moderately hot), but even mild, the flavors are outstanding. Known for her magic with spices, owner-chef Alisa Rung Khongnok makes wonderful spring rolls and a Tom Yum spicy soup that is legendary. Lunch specials are a steal. Naung Mai is obscured behind the Garden Exchange, so it may take some seeking out.

]]> This quintessential hole-in-the-wall has gained an extra room, but even with 26 seats, it fills up quickly. In a short time, Naung Mai has gained the respect of Hilo residents for its curries and pad Thai noodles and its use of fresh local ingredients. The flavors are assertive, the produce comes straight from the Hilo Farmers Market, and the prices are good. The four curries — green, red, yellow, and Mussaman (Thai Muslim) — go with the jasmine, brown, white, and sticky rice.
The pad Thai rice noodles, served with tofu and fresh vegetables, come with a choice of chicken, pork, or shrimp, and are sprinkled with fresh peanuts. You can order your curry Thai-spicy (incendiary) or American-spicy (moderately hot), but even mild, the flavors are outstanding. Known for her magic with spices, owner-chef Alisa Rung Khongnok makes wonderful spring rolls and a Tom Yum spicy soup that is legendary. Lunch specials are a steal. Naung Mai is obscured behind the Garden Exchange, so it may take some seeking out.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=250 Nori’s Saimin & Snacks http://www.webwraps.com/bigislandcontent/?p=251#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=251 Like Naung Mai, Nori's requires some searching out, but it's worth it. Unmarked and not visible from the street, it's located across from the Hilo Lanes bowling alley, down a short driveway into an obscure parking lot. You'll wonder what you're doing here, but stroll into the tiny noodle house with the neon sign of chopsticks and a bowl, grab a plywood booth or Formica table, and prepare to enjoy the best saimin on the island. Saimin comes fried or in a savory homemade broth -- the key to its success -- with various embellishments, from seaweed to won-ton dumplings. Ramen, soba, udon, and mundoo (a Korean noodle soup) are among the 16 varieties of noodle soups. Barbecued chicken or beef sticks are part of the saimin ritual, smoky and marvelous. Cold noodles, plate lunches (teriyaki beef, ahi, Korean short ribs), and sandwiches give diners ample choices from morning to late night, but noodles are the star. The "big plate" dinners feature ahi, barbecued beef, fried noodles, kal bi ribs, and salad -- not for junior appetites. The desserts at Nori's are also legendary, with its signature haupia and sweet potato pies flying out the door almost as fast as the famous chocolate mochi cookies and cakes.

]]> Like Naung Mai, Nori’s requires some searching out, but it’s worth it. Unmarked and not visible from the street, it’s located across from the Hilo Lanes bowling alley, down a short driveway into an obscure parking lot. You’ll wonder what you’re doing here, but stroll into the tiny noodle house with the neon sign of chopsticks and a bowl, grab a plywood booth or Formica table, and prepare to enjoy the best saimin on the island. Saimin comes fried or in a savory homemade broth — the key to its success — with various embellishments, from seaweed to won-ton dumplings. Ramen, soba, udon, and mundoo (a Korean noodle soup) are among the 16 varieties of noodle soups.
Barbecued chicken or beef sticks are part of the saimin ritual, smoky and marvelous. Cold noodles, plate lunches (teriyaki beef, ahi, Korean short ribs), and sandwiches give diners ample choices from morning to late night, but noodles are the star. The “big plate” dinners feature ahi, barbecued beef, fried noodles, kal bi ribs, and salad — not for junior appetites. The desserts at Nori’s are also legendary, with its signature haupia and sweet potato pies flying out the door almost as fast as the famous chocolate mochi cookies and cakes.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=251 Royal Siam Thai Restaurant http://www.webwraps.com/bigislandcontent/?p=252#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=252 A popular neighborhood restaurant, the Royal Siam serves consistently good Thai curries in a simple room just off the sidewalk. Fresh herbs and vegetables from the owner's gardens add an extra zip to the platters of noodles, soups, curries, and specialties that pour out of the kitchen in clouds of spicy fragrance. The Buddha Rama, a wonderful concoction of spinach, chicken, and peanut sauce, is a scene-stealer and a personal favorite. The Thai garlic chicken, in sweet basil with garlic and coconut milk, is equally superb.

]]> A popular neighborhood restaurant, the Royal Siam serves consistently good Thai curries in a simple room just off the sidewalk. Fresh herbs and vegetables from the owner’s gardens add an extra zip to the platters of noodles, soups, curries, and specialties that pour out of the kitchen in clouds of spicy fragrance.
The Buddha Rama, a wonderful concoction of spinach, chicken, and peanut sauce, is a scene-stealer and a personal favorite. The Thai garlic chicken, in sweet basil with garlic and coconut milk, is equally superb.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=252 Naalehu Fruit Stand http://www.webwraps.com/bigislandcontent/?p=253#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=253 This little roadside attraction is a bright spot on the long southern route, the liveliest nook in pleasingly sleepy Naalehu. You can buy sandwiches, pizza, fresh salads, and baked goods -- the best-loved items here -- and then nosh away at one of the few tables on the front porch while panting canines stare longingly from truck beds. Big Island macadamia nuts, hefty quiches, fresh local papayas, and Ka'u navel oranges are usually good here, and the pastries are famous, especially the mac-nut pie and the new mac-nut bars and passion fruit-cream cheese bars.

]]> This little roadside attraction is a bright spot on the long southern route, the liveliest nook in pleasingly sleepy Naalehu. You can buy sandwiches, pizza, fresh salads, and baked goods — the best-loved items here — and then nosh away at one of the few tables on the front porch while panting canines stare longingly from truck beds.
Big Island macadamia nuts, hefty quiches, fresh local papayas, and Ka’u navel oranges are usually good here, and the pastries are famous, especially the mac-nut pie and the new mac-nut bars and passion fruit-cream cheese bars.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=253 Shaka Restaurant http://www.webwraps.com/bigislandcontent/?p=254#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=254 You can't miss the Shaka sign from the highway. This welcome addition to the Naalehu restaurant scene has white tile floors, long tables, an espresso machine, and a friendly, casual atmosphere (including a new "garden room" for smokers). The serviceable menu of plate lunches and American fare will seem like foie gras on the long drive through the Ka'u desert. The servings are humongous, especially the Mauna Loa-size burrito, brimming with cheese, beans, olives, onions, and zucchini -- highly recommended if you have a hefty appetite. Locals come here for the plate lunches, sandwiches (the Shaka burger is very popular), and honey-dipped fried chicken, and for the fresh catch at dinner -- grilled, deep-fried, or prepared in a special potato crust with a ginger-mango sauce.

]]> You can’t miss the Shaka sign from the highway. This welcome addition to the Naalehu restaurant scene has white tile floors, long tables, an espresso machine, and a friendly, casual atmosphere (including a new “garden room” for smokers). The serviceable menu of plate lunches and American fare will seem like foie gras on the long drive through the Ka’u desert.
The servings are humongous, especially the Mauna Loa-size burrito, brimming with cheese, beans, olives, onions, and zucchini — highly recommended if you have a hefty appetite. Locals come here for the plate lunches, sandwiches (the Shaka burger is very popular), and honey-dipped fried chicken, and for the fresh catch at dinner — grilled, deep-fried, or prepared in a special potato crust with a ginger-mango sauce.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=254 Pahu i’a http://www.webwraps.com/bigislandcontent/?p=255#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=255 You can't find a better oceanfront location on the Big Island (maybe in the entire state) -- Pahu i'a sits just feet from the lapping waves. A small bridge of natural logs leads to this oceanfront dining room, where views on three sides expand on the aquatic theme (pahu i'a is Hawaiian for "aquarium," and there's a large one at the entrance); dining here is a completely enchanting experience. The food features fresh produce and seafood from the island -- and even from the resort's own aquaculture ponds, teeming with shrimp and moi (threadfish), a rich Island fish. The day begins with the excellent breakfast buffet, the coast's most elegant presentation of omelets, meats, fresh fruit, and regional specialties; and the a la carte menu, a fabulous selection that includes huevos rancheros and lemon-ricotta pancakes. At dinner, part of the menu changes daily and always includes several fresh seafood preparations, such as ahi chateaubriand with grilled foie gras, roasted fingerling potatoes, sautéed island vegetables and a black truffle yaki sauce; Hawaiian lobster thermidor with pineapple fried rice; or traditional veal Oscar with truffled potatoes, shrimp and crab won ton, and an Asian Béarnaise sauce. The finale -- Hualalai flourless chocolate cake -- comes warm and sublime, not too sweet, and accompanied with chocolate sorbet. From ambience to execution to presentation, Pahu i'a is top-drawer.

]]> You can’t find a better oceanfront location on the Big Island (maybe in the entire state) — Pahu i’a sits just feet from the lapping waves. A small bridge of natural logs leads to this oceanfront dining room, where views on three sides expand on the aquatic theme (pahu i’a is Hawaiian for “aquarium,” and there’s a large one at the entrance); dining here is a completely enchanting experience. The food features fresh produce and seafood from the island — and even from the resort’s own aquaculture ponds, teeming with shrimp and moi (threadfish), a rich Island fish.
The day begins with the excellent breakfast buffet, the coast’s most elegant presentation of omelets, meats, fresh fruit, and regional specialties; and the a la carte menu, a fabulous selection that includes huevos rancheros and lemon-ricotta pancakes. At dinner, part of the menu changes daily and always includes several fresh seafood preparations, such as ahi chateaubriand with grilled foie gras, roasted fingerling potatoes, sautéed island vegetables and a black truffle yaki sauce; Hawaiian lobster thermidor with pineapple fried rice; or traditional veal Oscar with truffled potatoes, shrimp and crab won ton, and an Asian Béarnaise sauce. The finale — Hualalai flourless chocolate cake — comes warm and sublime, not too sweet, and accompanied with chocolate sorbet. From ambience to execution to presentation, Pahu i’a is top-drawer.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=255 Hawaii Calls http://www.webwraps.com/bigislandcontent/?p=256#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=256 Hawaii of the 1930s and 1940s comes to mind in the retro decor of this Waikoloa dining room: John Kelly prints, Pan Am Clipper posters, old RCA record covers, and mementos of Hawaii's boat days. Hawaii Calls is one of the most pleasing features of this resort. Breakfast and lunch are outdoor experiences, with views of Anaehoomalu Bay and the surrounding ponds. At night come the tablecloths and lighting and indoor tables. Hula Sunsets, 1 1/2 hours of Hawaiian song and dance on the nearby poolside lawn, are nostalgic and picturesque. They take place Friday from 5:30 to 7pm. Along with the Friday-night seafood buffet, they make a festive way to launch the weekend. Appetizers, like clams and the "hukilau sampler" of Keahole lobster claw, seared ahi, and poke, and the signature Kamuela Lamb, are among the menu highlights. There's live entertainment nightly in the adjoining Clipper Lounge, where diners can order from a special bistro menu from 5:30 to 11pm.

]]> Hawaii of the 1930s and 1940s comes to mind in the retro decor of this Waikoloa dining room: John Kelly prints, Pan Am Clipper posters, old RCA record covers, and mementos of Hawaii’s boat days. Hawaii Calls is one of the most pleasing features of this resort. Breakfast and lunch are outdoor experiences, with views of Anaehoomalu Bay and the surrounding ponds. At night come the tablecloths and lighting and indoor tables. Hula Sunsets, 1 1/2 hours of Hawaiian song and dance on the nearby poolside lawn, are nostalgic and picturesque. They take place Friday from 5:30 to 7pm.
Along with the Friday-night seafood buffet, they make a festive way to launch the weekend. Appetizers, like clams and the “hukilau sampler” of Keahole lobster claw, seared ahi, and poke, and the signature Kamuela Lamb, are among the menu highlights. There’s live entertainment nightly in the adjoining Clipper Lounge, where diners can order from a special bistro menu from 5:30 to 11pm.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=256 Tsunami Grill & Tempura http://www.webwraps.com/bigislandcontent/?p=257#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=257 This place is so popular, they don't even bother to put a sign out front. Like its sister restaurant across the street, Ocean Sushi Deli, Tsunami proves that you can dine well in Hilo without breaking the bank. You'll discover here what local residents love to eat: cheap, tasty appetizers such as gyoza and steamed clams for under $5; complete dinners of ahi tempura, chicken yakitori, mahimahi, or beef teriyaki, accompanied by rice, miso soup, and salad, all for an astonishing $6.50; bentos (lavish assortments of sushi, tempura, salmon, noodles, tofu, and other treats) for $8.45; donburi (meats and fish steamed atop rice in a bowl) for under $7; and Japanese curries and tempura for just $4.95 and up. What a find!

]]> This place is so popular, they don’t even bother to put a sign out front. Like its sister restaurant across the street, Ocean Sushi Deli, Tsunami proves that you can dine well in Hilo without breaking the bank. You’ll discover here what local residents love to eat: cheap, tasty appetizers such as gyoza and steamed clams for under $5; complete dinners of ahi tempura, chicken yakitori, mahimahi, or beef teriyaki, accompanied by rice, miso soup, and salad, all for an astonishing $6.50; bentos (lavish assortments of sushi, tempura, salmon, noodles, tofu, and other treats) for $8.45; donburi (meats and fish steamed atop rice in a bowl) for under $7; and Japanese curries and tempura for just $4.95 and up. What a find!

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=257 Daniel Thiebaut Restaurant http://www.webwraps.com/bigislandcontent/?p=258#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=258 It took 2 years to renovate the 100-year-old Chock Inn Store, but when it finally opened, it did not disappoint. Chef Daniel Thiebaut's menu highlights Big Island products (Kamuela Pride beef, Kahua Ranch lettuces, Hirabara Farms field greens, herbs and greens from Adaptations in South Kona) interpreted by the French-trained Thiebaut, formerly executive chef at Mauna Kea Beach Resort. Highlights include a greaseless, perfect kalua-duck lumpia, vegetarian spring rolls, wok-fried scallops, and fresh mahimahi in kafir lime reduction. The restaurant, with a gaily lit plantation-style veranda, is full of intimate enclaves allowing all kinds of demographics, from an intimate tête-à-tête to groups of 40 or more. In the past couple of years, I have become increasingly disappointed at the alarming rise in prices and the corresponding decrease in the amount of food on your plate, and have reluctantly lowered the star rating of this once-sterling eatery.

]]> It took 2 years to renovate the 100-year-old Chock Inn Store, but when it finally opened, it did not disappoint. Chef Daniel Thiebaut’s menu highlights Big Island products (Kamuela Pride beef, Kahua Ranch lettuces, Hirabara Farms field greens, herbs and greens from Adaptations in South Kona) interpreted by the French-trained Thiebaut, formerly executive chef at Mauna Kea Beach Resort. Highlights include a greaseless, perfect kalua-duck lumpia, vegetarian spring rolls, wok-fried scallops, and fresh mahimahi in kafir lime reduction.
The restaurant, with a gaily lit plantation-style veranda, is full of intimate enclaves allowing all kinds of demographics, from an intimate tête-à-tête to groups of 40 or more. In the past couple of years, I have become increasingly disappointed at the alarming rise in prices and the corresponding decrease in the amount of food on your plate, and have reluctantly lowered the star rating of this once-sterling eatery.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=258 Kilauea Lodge & Restaurant http://www.webwraps.com/bigislandcontent/?p=259#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=259 Diners travel long distances to escape from the crisp upland air into the warmth of this high-ceilinged lodge. The decor is a cross between chalet-cozy and volcano-rugged; the sofa in front of the 1938 fireplace is especially inviting when a fire is roaring. The European cooking is a fine culinary act. Favorites include the fresh catch, hasenpfeffer, potato-leek soup (all flavor and no cream), and Alsatian soup. All dinners come with soup, a loaf of freshly baked bread, and salad.

]]> Diners travel long distances to escape from the crisp upland air into the warmth of this high-ceilinged lodge. The decor is a cross between chalet-cozy and volcano-rugged; the sofa in front of the 1938 fireplace is especially inviting when a fire is roaring. The European cooking is a fine culinary act.
Favorites include the fresh catch, hasenpfeffer, potato-leek soup (all flavor and no cream), and Alsatian soup. All dinners come with soup, a loaf of freshly baked bread, and salad.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=259 Lava Rock Café http://www.webwraps.com/bigislandcontent/?p=260#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=260 Volcano Village's newest favorite spot isn't actually a rocky lava cave but a cheerful, airy oasis in knotty pine, with tables and booths indoors and semi-outdoors, under a clear corrugated-plastic ceiling. The cross-cultural menu includes everything from chow fun to fajitas. The choices include three-egg omelets and pancakes with wonderful house-made lilikoi butter, teriyaki beef and chicken, serious desserts (lilikoi, mango, or ohelo cheesecake), fresh catch, T-bone steak, and steak-and-shrimp combos. The lunchtime winners are the "seismic sandwiches" (which the cafe will pack for hikers), chili, quarter-pound burgers, and a host of salads, plate lunches, and "volcanic" heavies such as Southern-fried chicken and grilled meats.

]]> Volcano Village’s newest favorite spot isn’t actually a rocky lava cave but a cheerful, airy oasis in knotty pine, with tables and booths indoors and semi-outdoors, under a clear corrugated-plastic ceiling. The cross-cultural menu includes everything from chow fun to fajitas.
The choices include three-egg omelets and pancakes with wonderful house-made lilikoi butter, teriyaki beef and chicken, serious desserts (lilikoi, mango, or ohelo cheesecake), fresh catch, T-bone steak, and steak-and-shrimp combos. The lunchtime winners are the “seismic sandwiches” (which the cafe will pack for hikers), chili, quarter-pound burgers, and a host of salads, plate lunches, and “volcanic” heavies such as Southern-fried chicken and grilled meats.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=260 Thai Thai Restaurant http://www.webwraps.com/bigislandcontent/?p=261#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=261 Volcano's first Thai restaurant adds warming curries to the chill of upcountry life. The menu features spicy curries and rich satays, coconut-rich soups, noodles and rice, and sweet-and-sour stir-fries of fish, vegetables, beef, cashew chicken, and garlic shrimp. A big hit is the green papaya salad made with tomatoes, crunchy green beans, green onions, and a heap of raw and roasted peanuts -- heat and texture and a full symphony of color, aroma, and flavor. There are five types of curries, each with its own array of choices and each quite rich with coconut milk and spices.

]]> Volcano’s first Thai restaurant adds warming curries to the chill of upcountry life. The menu features spicy curries and rich satays, coconut-rich soups, noodles and rice, and sweet-and-sour stir-fries of fish, vegetables, beef, cashew chicken, and garlic shrimp.
A big hit is the green papaya salad made with tomatoes, crunchy green beans, green onions, and a heap of raw and roasted peanuts — heat and texture and a full symphony of color, aroma, and flavor. There are five types of curries, each with its own array of choices and each quite rich with coconut milk and spices.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=261 Volcano Golf & Country Club http://www.webwraps.com/bigislandcontent/?p=262#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=262 One of the first two eateries in the area, this golf-course clubhouse has kept its niche as a low-key purveyor of local favorites. The food ranges from okay to good, while the room -- looking out over a fairway -- is cordial. It's not as clichéd as it sounds, especially when the mists are rolling in and the greens and grays assume an eye-popping intensity; we've even seen nene geese from our table. In the typically cool Volcano air, local favorites such as chili, saimin, and Hawaiian stew with rice become especially comforting. Also featured are prime rib or corned beef and cabbage on special occasions; teriyaki beef or chicken; and stir-fry.

]]> One of the first two eateries in the area, this golf-course clubhouse has kept its niche as a low-key purveyor of local favorites. The food ranges from okay to good, while the room — looking out over a fairway — is cordial. It’s not as clichéd as it sounds, especially when the mists are rolling in and the greens and grays assume an eye-popping intensity; we’ve even seen nene geese from our table.
In the typically cool Volcano air, local favorites such as chili, saimin, and Hawaiian stew with rice become especially comforting. Also featured are prime rib or corned beef and cabbage on special occasions; teriyaki beef or chicken; and stir-fry.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=262 Nasturtium Cafe http://www.webwraps.com/bigislandcontent/?p=263#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=263 This tiny cafe, now serving lunch only, but with plans for breakfast in the future, is a true find for those who love healthy gourmet food, with an international flair, at budget prices. Chef Diane Tomac-Campogan is in the kitchen cooking up interesting dishes like Moroccan chicken wrap (with range-fed, hormone- and antibiotic-free chicken), a to-die-for fresh-fish burger, a mean Mexican corn soup, and a Korean spinach salad that will keep you smiling all afternoon. Do not leave this culinary heaven without dessert: ginger macadamia-nut tart (wheat- and dairy-free), fresh ginger spice cake, homemade fruit crisp a la mode, or the very yummy chocolate mousse (which chef Diane claims is cholesterol-free). They also have takeout, so you can take your mouthwatering treats and go to the beach for a picnic.

]]> This tiny cafe, now serving lunch only, but with plans for breakfast in the future, is a true find for those who love healthy gourmet food, with an international flair, at budget prices. Chef Diane Tomac-Campogan is in the kitchen cooking up interesting dishes like Moroccan chicken wrap (with range-fed, hormone- and antibiotic-free chicken), a to-die-for fresh-fish burger, a mean Mexican corn soup, and a Korean spinach salad that will keep you smiling all afternoon.
Do not leave this culinary heaven without dessert: ginger macadamia-nut tart (wheat- and dairy-free), fresh ginger spice cake, homemade fruit crisp a la mode, or the very yummy chocolate mousse (which chef Diane claims is cholesterol-free). They also have takeout, so you can take your mouthwatering treats and go to the beach for a picnic.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=263 Big Island Grill http://www.webwraps.com/bigislandcontent/?p=264#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=264 One of the best-kept secrets among local residents is the Big Island Grill, where you get huge servings of home cooking at 1970s prices. The place is always packed, from the first cup of coffee at breakfast to the last bite of dessert at night. Chef Bruce Goold has been cooking in Kona for decades and has a loyal following for his "localized" American cuisine. This is a place to take the family for dinner (excellent fresh salmon, generous-size salads, and the world's tastiest mashed potatoes) without having to go into debt. There's a drive-up window for coffee, cappuccino, smoothies, fresh-baked pastries, and lunch specials.

]]> One of the best-kept secrets among local residents is the Big Island Grill, where you get huge servings of home cooking at 1970s prices. The place is always packed, from the first cup of coffee at breakfast to the last bite of dessert at night. Chef Bruce Goold has been cooking in Kona for decades and has a loyal following for his “localized” American cuisine.
This is a place to take the family for dinner (excellent fresh salmon, generous-size salads, and the world’s tastiest mashed potatoes) without having to go into debt. There’s a drive-up window for coffee, cappuccino, smoothies, fresh-baked pastries, and lunch specials.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=264 Izakaya Kai http://www.webwraps.com/bigislandcontent/?p=265#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=265 Tucked away on a side street, off the hustle and bustle of Alii Drive, is a "hidden" restaurant, Izakaya Kai, serving Japanese cuisine in a relaxing atmosphere with surprisingly inexpensive prices. Izakaya, which means "pub" in Japanese, and "Kai," which translates as "oar," is Kona's newest restaurant, already well known to local residents, but off the beaten path for visitors. Owners Fusako and Kunihiko Imai already have one of the top Japanese restaurants in the U.S. (selected by the readers of Zagat Survey), Syun Izakaya in Hillsboro, Oregon. They brought their talents, their knowledge of food, and their willingness to create a fabulous restaurant to Hawaii. The "pub" is stocked with a wide selection of more than 20 different kinds of sake, the dishes feature top-grade fish, and the prices are unbelievably low. Don't leave without trying their specialty, the Volcano don (fresh tuna artistically arranged over sushi rice).

]]> Tucked away on a side street, off the hustle and bustle of Alii Drive, is a “hidden” restaurant, Izakaya Kai, serving Japanese cuisine in a relaxing atmosphere with surprisingly inexpensive prices. Izakaya, which means “pub” in Japanese, and “Kai,” which translates as “oar,” is Kona’s newest restaurant, already well known to local residents, but off the beaten path for visitors. Owners Fusako and Kunihiko Imai already have one of the top Japanese restaurants in the U.S. (selected by the readers of Zagat Survey), Syun Izakaya in Hillsboro, Oregon. They brought their talents, their knowledge of food, and their willingness to create a fabulous restaurant to Hawaii.
The “pub” is stocked with a wide selection of more than 20 different kinds of sake, the dishes feature top-grade fish, and the prices are unbelievably low. Don’t leave without trying their specialty, the Volcano don (fresh tuna artistically arranged over sushi rice).

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=265 Kenichi Pacific http://www.webwraps.com/bigislandcontent/?p=266#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=266 Hidden in the Keauhou Shopping Center is this gem of a restaurant, decorated in muted tones and understated furnishings, featuring both Pacific Rim fusion cuisine and a sushi bar. The food is fantastic, the service efficient, and the experience leaves you smiling. The appetizer menu is so tempting, you might just want to graze from one dish to the next of ginger-marinated squid, blackened tuna, Dungeness crab cakes, and fresh lobster summer rolls. Entrees include pan-seared mahimahi with eggplant mousse, hearts of palm and asparagus in a miso beurre blanc sauce, macadamia-crusted lamb accompanied by taro risotto, and Kenichi's special roast duck with orange hoisin sauce, wrapped in mu shu and served with tempura asparagus. What ever you order, leave room for the warm, flourless molten cake, covered with espresso crème anglaise and served with Kona coffee-chip ice cream.

]]> Hidden in the Keauhou Shopping Center is this gem of a restaurant, decorated in muted tones and understated furnishings, featuring both Pacific Rim fusion cuisine and a sushi bar. The food is fantastic, the service efficient, and the experience leaves you smiling. The appetizer menu is so tempting, you might just want to graze from one dish to the next of ginger-marinated squid, blackened tuna, Dungeness crab cakes, and fresh lobster summer rolls.
Entrees include pan-seared mahimahi with eggplant mousse, hearts of palm and asparagus in a miso beurre blanc sauce, macadamia-crusted lamb accompanied by taro risotto, and Kenichi’s special roast duck with orange hoisin sauce, wrapped in mu shu and served with tempura asparagus. What ever you order, leave room for the warm, flourless molten cake, covered with espresso crème anglaise and served with Kona coffee-chip ice cream.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=266 Norio’s Sushi Bar & Restaurant http://www.webwraps.com/bigislandcontent/?p=267#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=267 This new upscale sushi bar and restaurant at the Fairmont Orchid features master sushi chef Norio Yamamoto, who trained in Tokyo and most recently worked at the sushi bar at the Ritz Carlton Kapalua on Maui. His menu reflects a reverence for traditional Japanese delicacies like sushi and tempura dishes, plus a few signature items like kushi katsu, a panko-fried pork loin and onion skewer served with sesame katsu sauces, or sukiyaki, thinly sliced beef and vegetables. Also on the menu are a selection of sakes, Japanese beers, and green teas. Sushi lovers can sit at the eight-seat sushi bar to watch the master at work.

]]> This new upscale sushi bar and restaurant at the Fairmont Orchid features master sushi chef Norio Yamamoto, who trained in Tokyo and most recently worked at the sushi bar at the Ritz Carlton Kapalua on Maui. His menu reflects a reverence for traditional Japanese delicacies like sushi and tempura dishes, plus a few signature items like kushi katsu, a panko-fried pork loin and onion skewer served with sesame katsu sauces, or sukiyaki, thinly sliced beef and vegetables. Also on the menu are a selection of sakes, Japanese beers, and green teas. Sushi lovers can sit at the eight-seat sushi bar to watch the master at work.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=267 Merriman’s Market Café http://www.webwraps.com/bigislandcontent/?p=268#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=268 Peter Merriman, who has long reigned as king of Hawaii Regional Cuisine with Merriman's Restaurant in Waimea, has opened this tiny "market cafe" featuring cuisines of the Mediterranean, made with fresh local produce, house-made sausages, artisan-style breads, and great cheese and wines. This is a fun place for lunch or a light dinner. The 3,000-square-foot restaurant and deli features full-service indoor and outdoor dining in a casual atmosphere and a gourmet deli with daily specials. Lunch ranges from salads to sandwiches. Dinner has small plate dishes, small pizzas, and entrees from grilled fish to large salads.

]]> Peter Merriman, who has long reigned as king of Hawaii Regional Cuisine with Merriman’s Restaurant in Waimea, has opened this tiny “market cafe” featuring cuisines of the Mediterranean, made with fresh local produce, house-made sausages, artisan-style breads, and great cheese and wines.
This is a fun place for lunch or a light dinner. The 3,000-square-foot restaurant and deli features full-service indoor and outdoor dining in a casual atmosphere and a gourmet deli with daily specials. Lunch ranges from salads to sandwiches. Dinner has small plate dishes, small pizzas, and entrees from grilled fish to large salads.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=268 Kohala Rainbow Cafe http://www.webwraps.com/bigislandcontent/?p=269#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=269 This place is known for its healthful fare and made-with-care wraps. They serve fresh soups and giant salads and homemade sandwiches and burgers, but most in demand are the wraps -- herb-garlic flatbread filled with local organic baby greens and vine-ripened organic tomatoes, cheese, and various fillings. The Kamehameha Wrap features kalua pork, two different cheeses, and a Maui onion dressing. My favorite: the Mexican Veggie Wrap of greens, tomatoes, avocado, roasted peppers, cheese, and refried beans. There are about 30 seats indoors and a few outdoors next to an art gallery with a striking mural.

]]> This place is known for its healthful fare and made-with-care wraps. They serve fresh soups and giant salads and homemade sandwiches and burgers, but most in demand are the wraps — herb-garlic flatbread filled with local organic baby greens and vine-ripened organic tomatoes, cheese, and various fillings.
The Kamehameha Wrap features kalua pork, two different cheeses, and a Maui onion dressing. My favorite: the Mexican Veggie Wrap of greens, tomatoes, avocado, roasted peppers, cheese, and refried beans. There are about 30 seats indoors and a few outdoors next to an art gallery with a striking mural.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=269 Tako Taco Taqueria http://www.webwraps.com/bigislandcontent/?p=270#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=270 This literally is a tiny "hole-in-the-wall" type of eatery with the most delicious (and healthy) Mexican food you'll eat on the Big Island. There are about eight chairs at the counter inside, or you can opt to sit on the patio outside, but most people do "take-away" and zip off to the beach. The most expensive items are $8.50 (and that includes a full meal of entree, rice, and black or pinto beans), but most items fall in the $6-to-$7 range, making this a terrific bargain. Along with daily specials, the fresh-fish burrito (with beans, rice, cheese, guacamole, sour cream, slaw, and salsa) is a hot deal at $8.50. There are plenty of vegetarian selections. If the Mexican chocolate-chip wedding cookies are available, grab one (they're huge, and only $1 each).

]]> This literally is a tiny “hole-in-the-wall” type of eatery with the most delicious (and healthy) Mexican food you’ll eat on the Big Island. There are about eight chairs at the counter inside, or you can opt to sit on the patio outside, but most people do “take-away” and zip off to the beach. The most expensive items are $8.50 (and that includes a full meal of entree, rice, and black or pinto beans), but most items fall in the $6-to-$7 range, making this a terrific bargain.
Along with daily specials, the fresh-fish burrito (with beans, rice, cheese, guacamole, sour cream, slaw, and salsa) is a hot deal at $8.50. There are plenty of vegetarian selections. If the Mexican chocolate-chip wedding cookies are available, grab one (they’re huge, and only $1 each).

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=270 Restaurant Kaikodo http://www.webwraps.com/bigislandcontent/?p=271#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=271 This is Hilo's best restaurant, period. Owners Howard and Mary Ann Rogers, who are art historians and collectors, bought this 100-year-old Toyama Building (a former Masonic temple and then a bank, which is listed on the National Register of Historic Buildings) and transformed it into a light-filled, elegant restaurant with a 19-foot mahogany bar from England, 100-year-old cut-glass doors from China, a bedchamber from China, and a wine cellar in the former bank's vault. All they needed was the perfect chef. Then along came Michael Fennelly, winner of the James Beard Foundation Rising Star, selected by Food & Wine magazine as Best New Chef and featured on PBS's "Great Chefs" series. Fennelly, who was the chef at Santacafe in New Mexico, Mike's on the Avenue in New Orleans, and Mecca in San Francisco, was "chilling" out in Puna when the Rogers finished their restaurant. It has been a marriage made in heaven. Fennelly's East-meets-West cuisine includes coconut- and lentil-crusted baked ono with Hawaiian pumpkin puree; tapioca-crusted mahimahi with Thai eggplant and sweet chili sauce; five-fragrance pork and baby back ribs; or Mahana red ale-braised lamb shank. Lunch is equally as appetizing: house-made pumpkin ravioli, sherry-and-oyster-sauce grilled steak sandwich, even a teriyaki-basted bacon cheeseburger. Next door is the Zen-like Kaiko Sushi Bar with an amazing selection of both traditional and contemporary selections. Who would believe that Hilo could have one of Hawaii's most sophisticated and elegant restaurants?

]]> This is Hilo’s best restaurant, period. Owners Howard and Mary Ann Rogers, who are art historians and collectors, bought this 100-year-old Toyama Building (a former Masonic temple and then a bank, which is listed on the National Register of Historic Buildings) and transformed it into a light-filled, elegant restaurant with a 19-foot mahogany bar from England, 100-year-old cut-glass doors from China, a bedchamber from China, and a wine cellar in the former bank’s vault. All they needed was the perfect chef. Then along came Michael Fennelly, winner of the James Beard Foundation Rising Star, selected by Food & Wine magazine as Best New Chef and featured on PBS’s “Great Chefs” series. Fennelly, who was the chef at Santacafe in New Mexico, Mike’s on the Avenue in New Orleans, and Mecca in San Francisco, was “chilling” out in Puna when the Rogers finished their restaurant. It has been a marriage made in heaven.
Fennelly’s East-meets-West cuisine includes coconut- and lentil-crusted baked ono with Hawaiian pumpkin puree; tapioca-crusted mahimahi with Thai eggplant and sweet chili sauce; five-fragrance pork and baby back ribs; or Mahana red ale-braised lamb shank. Lunch is equally as appetizing: house-made pumpkin ravioli, sherry-and-oyster-sauce grilled steak sandwich, even a teriyaki-basted bacon cheeseburger. Next door is the Zen-like Kaiko Sushi Bar with an amazing selection of both traditional and contemporary selections. Who would believe that Hilo could have one of Hawaii’s most sophisticated and elegant restaurants?

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=271 Hilo Bay Café http://www.webwraps.com/bigislandcontent/?p=272#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=272 Foodie alert: In the midst of a suburban shopping mall is this upscale, elegant eatery, like something out of SoHo. It was created by the people from the Island Naturals Market and Deli, located on the other side of the shopping center. When you enter, the cascade of orchids sitting on the marble bar is the first thing you see. Mellow jazz wafts from speakers and plush chairs at low tables fill out the room. The creative menu ranges from house-made ravioli (stuffed with Gorgonzola cheese and portobello mushrooms and topped with red pepper sauce) to potato-crusted fresh catch to grilled New York pepper steak with garlic Yukon potato puree. Lunch features salads (like blackened ahi over romaine greens), sandwiches (pastrami with Swiss), and entrees (flaky-crust chicken or vegetarian pot pie, slow-cooked pork BBQ ribs, or crispy spanakopita). There's also a terrific wine list and great martinis. Don't miss eating here.

]]> Foodie alert: In the midst of a suburban shopping mall is this upscale, elegant eatery, like something out of SoHo. It was created by the people from the Island Naturals Market and Deli, located on the other side of the shopping center. When you enter, the cascade of orchids sitting on the marble bar is the first thing you see. Mellow jazz wafts from speakers and plush chairs at low tables fill out the room.
The creative menu ranges from house-made ravioli (stuffed with Gorgonzola cheese and portobello mushrooms and topped with red pepper sauce) to potato-crusted fresh catch to grilled New York pepper steak with garlic Yukon potato puree. Lunch features salads (like blackened ahi over romaine greens), sandwiches (pastrami with Swiss), and entrees (flaky-crust chicken or vegetarian pot pie, slow-cooked pork BBQ ribs, or crispy spanakopita). There’s also a terrific wine list and great martinis. Don’t miss eating here.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=272 Kiawe Kitchen http://www.webwraps.com/bigislandcontent/?p=273#comments Tue, 30 Nov 1999 00:00:00 +0000 Administrator Dining http://www.webwraps.com/bigislandcontent/?p=273 Although it has a somewhat limited menu, this small eatery offers a great place to stop for hot soup or fresh salad after viewing the volcano. The pizza is excellent (all fresh ingredients) but pricey; I'd recommend the insalada caprese and a bowl of soup for lunch. Dinners include lamb (both rack and shank), pasta dishes, a vegetarian item, and usually beef. The menu changes daily (whatever they can get fresh that day). There's an interesting beer list (all from Hawaii) and yummy espresso drinks (including Kona coffees). You can eat on the lanai or inside the restaurant.

]]> Although it has a somewhat limited menu, this small eatery offers a great place to stop for hot soup or fresh salad after viewing the volcano. The pizza is excellent (all fresh ingredients) but pricey; I’d recommend the insalada caprese and a bowl of soup for lunch. Dinners include lamb (both rack and shank), pasta dishes, a vegetarian item, and usually beef.
The menu changes daily (whatever they can get fresh that day).
There’s an interesting beer list (all from Hawaii) and yummy espresso drinks (including Kona coffees). You can eat on the lanai or inside the restaurant.

]]> http://www.webwraps.com/bigislandcontent/?feed=rss2&p=273