Haili’s has been cooking up homegrown Hawaiian fare since 1950. Locals cheerfully shoehorn themselves into kid-friendly booths and tables, then dig into heaping plates of kalua pig (cooked in an underground pit), lomilomi salmon and laulau (meat wrapped in ti leaves and steamed) served with poi (mashed taro) or rice. Even the sides like mac salad are tops.

For a little variety, try the grilled ahi (yellowfin tuna) plate lunches, bowls of tripe stew, poke bowls or fat tortilla wraps.