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- Indexed articles, last 90 days
- 10
- Latest publication
- Sep 25, 2026
- Outlet visibility, for Honolulu Magazine
- Top 1M sites
- Earliest in this view
- Jul 20, 2026
Latest articles
New York Times Lists Maze Honolulu Among Its 50 Favorite Restaurants in the Country (opens the original)
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Maze Honolulu, whose omakase menus intertwine inventive cocktails and playful modern courses, made history last week when it became the first Hawai‘i eatery named to The New York Times Restaurant List of the paper’s 50 favorite places in the country. “Spam musubi, a 7-Eleven staple, might be reimagined with a gossamer strip of Wagyu and crackly crisp nori over rice steeped in Wagyu fat,” writes Ligaya Mishan, the Times’ chief restaurant critic. “Drinks … bring their own revelations, whether a po
Dishes That Define O‘ahu (opens the original)
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Dishes on our tables narrate their own stories. They point to the land and oceans they came from, the cultures that shaped them and how they evolved (or didn’t). In ways subliminal and telling, the totality of these stories illuminates the story of us, the people who call Honolulu home. So what array of dishes define our island? We assembled a panel of five food writers to come up with suggestions. Choices had to be currently available from a consistent business. They could be from any price poi
2026 Hale ‘Aina Awards: Chao Restaurant Group Wins Restaurateur of the Year (opens the original)
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“Why don’t you open a poke shop? We have good fish.” A casual remark over homemade poke at a family table became the catalyst that would launch Chao Restaurant Group. It was as much encouragement as understatement. The Dang family owns Fresh Island Fish and its 27 Honolulu-based fishing boats. In Dong Dang’s recollection, his brother-in-law, Chancelor Kim, said something like, “This poke is so good. Why aren’t we selling it?” His mother’s response was a blessing. Seven years, four poke shops and
2026 Hale ‘Aina Awards: Best New Restaurant Chao Hawai‘i Is Playfully Viet-Inspired (opens the original)
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The menu at Chao wraps in dishes that lean conventionally Vietnamese and playfully Viet-inspired—like crispy batter-fried chunks of moi, reminiscent of fish and chips, that you DIY into lettuce wraps with silken rice vermicelli. Or Pork Ribs and Dragon Eggs, a take on a Vietnamese New Year’s dish, with the house chicken fat fried rice. Or, as a woman at the next table orders, “Bone marrow and the carpaccio, and the pasta. That sounds like fun.” Like Faria, MW and The Pig & The Lady—Honolulu’s
2026 Hale ‘Aina Awards: Da Seafood Cartel Is Recognized as the Seafood Specialist (opens the original)
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No burritos, birria tacos or chile rellenos cram the tables at Da Seafood Cartel. Dishes here celebrate seafood—northern Mexican coastal creations, to be exact—a distinction that sets the Hale ‘Aina Best Mexican winner apart from the meaty familiarity of carnitas and loaded nachos. While you will find beer-battered shrimp and fish tacos on the menu, follow the lead of Spanish-speaking regulars spooning tangy cocktails of shrimp ceviche from chabela glasses and tucking into crunchy corn tostada
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Top 1M sites
For Honolulu Magazine, the outlet · Measured Aug 1, 2026
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