A college dive bar, part roadhouse and part arthouse, the reincarnation of Anna Bannanas goes beyond its retro-1960s ‘Summer of Love’...
This family friendly restaurant is known throughout the island for its handmade soba and udon noodles. Order them in broth or fried and...
Lonely Planet review
At Honolulu’s most avant-garde restaurant, maverick chef George Mavrothalassitis creates conceptual dishes such as kabocha (Japanese squash) coconut custard and spiny lobster with coconut froth and tamarind, all paired with Old and New World wines. Unfortunately the cutting-edge experimental cuisine, like the half-empty atmosphere, sometimes falls flat, although some will swear they’ve had the meal of a lifetime. Reservations essential. Dress code for men is long slacks and a collared shirt.