Per­fect for any spe­cial oc­ca­sion, Hoku's at The Ka­hala has long been renowned for uti­liz­ing the top level of lo­cal in­gre­di­ents to cre­ate a worldly menu of fine-din­ing trea­sures. In keep­ing with this tra­di­tion, Hoku's is part­ner­ing with Kame­hameha Schools' Mana Up ini­tia­tive, which sup­ports the growth of Hawai­ian busi­nesses, to of­fer Steak Cut of the Day fea­tur­ing lo­cally raised beef from Kunoa Cat­tle Co. And that's just skim­ming the sur­face of Hoku's is­landin­spired bites — don't miss ex­ec­u­tive chef Eric Oto's Kona Kam­pachi Carpac­cio for starters. hokuska­

Makana Ranch House

The culi­nary mis­sion at Makana Ranch House is to cel­e­brate the bounty of the Is­lands, which means us­ing lo­cally grown in­gre­di­ents, some of which the Kaimuki restau­rant grows it­self in Manoa, to com­ple­ment a home­style lunch menu of stews, burg­ers and tacos. Best of all, Moloka‘i veni­son, fresh ‘ahi and other sa­vory pro­teins on the menu are sourced from Hawai‘i's ranches, farms and sparkling waters. maka­naranch­

Nico's Pier 38

It truly doesn't get fresher than the seafood served up at Nico's Pier 38, see­ing as the restau­rant and platelunch spot is lo­cated just foot­steps from Honolulu Fish Auc­tion, the only fresh tuna auc­tion in the U.S. Stop by Nico's Fish Mar­ket to pick up an ar­ray of poke and sashimi to go, or dine-in dur­ing lunch and din­ner for a gourmet take on is­land-style seafood. Don't miss Nico's sig­na­ture Fu­rikake Pan Seared Ahi at both the orig­i­nal Nimitz High­way lo­ca­tion, and the Kailua branch. nicospier3­

The lo­cal-food move­ment is alive and well in the Is­lands, where chefs are turn­ing to is­land­sourced meat, seafood and pro­duce to cook up a whole new world of hearty bites.

Burg­ers on Bishop

Burger fa­nat­ics know that Burg­ers on Bishop is the only place on O‘ahu to find your all-time clas­sic meal dressed up with five-star condi­ments and, of course, a taste of the Is­lands. The menu fea­tures lo­cal-beef pat­ties and fresh is­land greens and tomato top­pings to round out its juicy se­lec­tions, which have gained quite a fol­low­ing among the Down­town Honolulu lunch crowd. burg­er­son­

Butcher & Bird

Un­til re­cently, it wasn't ev­ery day that lo­cal food­ies could chow down on a hoagie filled with hand­crafted sausage pre­pared from lo­cally sourced meat. Thank­fully, that's the new norm at Butcher & Bird, the Kaka‘ako eatery where the menu changes reg­u­larly based on fresh deli creations—house­made knock­wurst, any­one? butcherand­

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