Top Restaurants A-I | Honolulu Star-Advertiser

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ALAN WONG’S

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ALEJANDRO’S MEXICAN FOOD

If you’ve ever enjoyed the authentic Mexican food you can find anywhere in Southern California, you’ll know that it can be hard to find such quality in Hawaii. “Decent” is the best most of us can find. Alejandro’s Mexican Food is far above decent. If you want Southern California quality burritos and tacos on Oahu, this is the place to be. Situated near the back of Kalihi Valley among the decades-old buildings painted pink, Alejandro’s offers the classics including tacos, burritos and quesadillas. Daily specials include wet burritos on Wednesdays and chicken enchilada plates on Thursdays. Its menu is simple but amazingly delicious.

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2831 Kalihi St., Suite E; 777-0038; multilatinfoods.com. Lunch, dinner. $

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ALLEY RESTAURANT AT AIEA BOWL, THE

Serving quality local food is right up this restaurant’s alley. The Alley is not the place for a quiet meal — remember it’s in a bowling alley. It’s also not a place that serves your typical “bowling alley food.” The Tasty Chicken is the top signature dish. Deep-fried boneless chicken is dipped in a secret sauce with sweet soy sauce, garlic and chili flakes. Other favorites are the oxtail soup, garlic or spicy shrimp and loco moco. There are seven burgers/sandwiches, including a Tasty Chicken option (of course) and grilled Coca Cola-marinated turkey. There’s also a nice selection of salads and sides. Its bakery offers an impressive array of goodies including designer cupcakes and the popular crunch cakes.

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99-115 Aiea Heights Drive; 488-6854; aieabowl.com. Breakfast, lunch, dinner, late night. $-$$

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ANDY’S SANDWICHES & SMOOTHIES

Andy Rodrigues grew up on Molokai living a wholesome lifestyle. His mother cooked healthy and he worked on his family’s farm. His lifestyle hasn’t changed and he’s passing it on in the form of Andy’s, which opened in 1977. Andy’s serves about 30 sandwiches with turkey — there are five variations — being the most popular. Among the 25 or so smoothies are Tropical Dream (papaya, banana and coconut milk), High Pro (protein powder, peanut butter, banana and apple juice) and Strawberries n Creme. Daily specials include lasagna (Monday) and tofu casserole (Friday), but make sure you order ahead of time. They’re served starting at 11:30 a.m. and sometimes sell out around noon.

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2904 E. Manoa Road; 988-6161; andyssandwiches.com. Breakfast, lunch. $

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ARANCINO at the KAHALA

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ASSAGGIO

Finding an Assaggio near you shouldn’t be much of a problem since there are locations in Ala Moana, Hawaii Kai, Kailua, Kapolei, Mililani and Waialae. Southern Italian cuisine is the name of the game here. There is a delicious lineup of appetizers, pasta, chicken, meat and seafood dishes. Top appetizers are the roasted peppers, fried crabcakes and fresh clams casino. Recommended entrees are the chicken anchovy olio, osso bucco and shrimp picante, filet mignon and seafood combination (shrimp, calamari, clams and mussels on linguine).

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Multiple locations; assaggiohawaii.com. Lunch, dinner. $$$

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ASUKA NABE + SHABU SHABU

Huge portions, tasty fresh ingredients and cheerful service are hallmarks at this restaurant, named for Asuka nabe, a dish that can be traced back more than 1,300 years to Nara, Japan. The Asuka nabe, served at lunch and dinner, comes with a Nara-style Asuka broth, which contains chicken broth, milk, honey and miso. A shabu shabu menu is available for lunch, served with vegetables, tofu, shrimp, udon noodles and gyoza. The nabe menu, which has fancier sets, is added for dinner. At dinner, a variety of nabe options is available, with a choice of meats and meatballs, vegetables, shrimp, tofu, noodles and gyoza. Mix and match shabu shabu and nabe selections with broths, including spicy and curry flavors. It’s BYOB.

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3620 Waialae Ave., Kaimuki; 735-6666; asukanabe.com. Dinner. $$$

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AUNTY’S RAMEN

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AVENUE’S BAR & EATERY

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AZURE

Located at the Royal Hawaiian Hotel, Azure keeps going strong with their great dishes such as crispy whole fish served with local greens, and tofu salad, an entree big enough for two, not to mention the beautiful views of Waikiki Beach. The Hawaii Rancher’s rib-eye steak, served with Hamakua mushrooms and mashed garlic Yukon potatoes with a red wine sauce, will make you weak in the knees. Go with a loved one and share a dessert such as the pineapple key lime or their date nut pudding and peanut butter dome. Sit back and take it all in as the sun sets and turns Diamond Head into a beautiful orange hue. It’s worth the drive into Waikiki.

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The Royal Hawaiian hotel, 2259 Kalakaua Ave., Waikiki; 923-7311; azurewaikiki.com. Dinner. $$$$

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BACI BISTRO

Baci Bistro personifies the neighborhood cafe, a bright, airy, friendly place with solid renditions of Italian classics. Choose from a range of pastas made fresh daily. Pair them with chicken, veal or seafood dishes. The Pollo al Limone, or lemon chicken, is a particular delight at lunch; at dinner try the same preparation with veal. Favorites include the Rigatoni alla Crudaiola, a mix of tomatoes, arugula, garlic and Parmesan; the ravioli of the day; and a boozy, breezy tiramisu.

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30 Aulike St., Kailua; 262-7555; bacibistro.com. Lunch, dinner. $$-$$$

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BANZAI SUSHI BAR

Banzai Sushi Bar is one of those trendy sushi restaurants. You can tell from what the restaurant serves (“tropical Japanese fusion”) and its slogan (“keep it real, keep it raw”). Recommended sashimi dishes are the Maui Wowi and hamachi jalapeno ponzu. All varieties of nigiri and rolls, as well as the poke, are top-notch. New items include the furikake seared ahi, white dragon roll (spicy tuna and cucumber roll topped with hamachi) and wagyu beef roll. If you want sake, there are more than 20 selections. When the waves get big from October through March, expect to see a large number of surfers looking for grinds at this North Shore spot.

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North Shore Marketplace, 66-246 Kamehameha Highway, Haleiwa; 637-4404; banzaisushibarhawaii.com. Lunch, dinner. $$

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BEACHHOUSE AT THE MOANA

Fine cuts of meat and perfectly prepared seafood offerings dominate the Beachhouse menu, served within steps of the beach at the Moana Surfrider’s premier venue. Chef David Lukela took the reins at Beachhouse in 2014, after a stint at Vintage Cave (and before that, work as a research scientist), and the chef’s technical expertise subtly informs the preparation. The primary effect is earthy enjoyment, from prime, dry-aged rib-eye to intensely flavored salads. Choose veranda seating to enjoy a twilight sky and the wafting sounds of Hawaiian music from the courtyard below. And don’t neglect pastry chef Nanako Perez-Nava’s marvelous desserts, including gluten-free offerings and a bracing Kona Coffee Cheesecake, embellished with macadamia nut mascarpone cream, caramel brittle and coffee agar jelly.

>> Note: Vintage 1901, a wine bar overlooking the beach and the Moana’s banyan tree, opened in 2015; savory bites from Lukela are served here, and akamai diners can also order from the Beachhouse menu.

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Moana Surfrider, 2365 Kalakaua Ave., Waikiki; 921-4600; beach housewaikiki.com. Dinner. $$$$

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BERNINI HONOLULU

Owners Kengo Matsumoto and Motoyo Koyata have brought a taste of Italy to Honolulu all the way from Japan. The tuna carpaccio with Sicilian lemon sauce is a nice starter. Top menu items are the Ricci di Mare (sea urchin, peperoncino style) and the Tagliata (grilled Angus steak with a balsamic reduction on a bed of arugula and Parmigiano). Also available are Roman pizzas, which are thin and crisp. A favorite is the Prosciutto e Mascarpone (mozzarella, prosciutto from Parma and mascarpone with tomato cream sauce). Bernini Honolulu has a seasonal menu, which changes every three to four months.

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1218 Waimanu St.; 591-8400; berninihonolulu.com. Dinner. $$$

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BEVY

Top billing at this Kakaako hideaway goes to the liquid libations, given Bevy’s lineage as the creation of craft cocktail genius Christian Self. And you will find a wildly creative drink menu here, one that makes use of handmade mixers and fresh fruit, veggies and herbs. But Bevy deserves attention as well for its menu of vibrant and tasty tapas-style dishes. Favorites: Egg & Soldiers, a soft-cooked egg with anchovy toast; falafel with artichoke and alii mushrooms; a strawberry-beet salad with sorrel and mojito-chia dressing.

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661 Auahi St; 594-7445; bevyhawaii.com. Dinner. $-$$

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BILLS SYDNEY

Australian restaurateur, chef and cookbook author Bill Granger puts together recipes — and restaurants — that have a breezy charm, and his Waikiki location, which opened in 2014, is no exception. The casual, breakfast-oriented counter downstairs has closed, but the gorgeous, airy farmhouse-inspired dining location upstairs continues to offer its delights. Both the setting and the menu are (relatively) light, contemporary and a cut above. Breakfast is a specialty, and Granger’s famous ricotta pancakes with honeycomb butter are a must. It’s good news that the pancakes, along with two other classic menu items, the sweet corn fritters and the impeccably scrambled organic eggs, are available all day.

If you’re the brunch type, arriving after 11 a.m., combine one of these stellar, choices with another star of the show, a crispy pork and watermelon salad that achieves an ideal, exhilarating balance between indulgence and refreshment. The mild, curried chicken also exemplifies Bills style of combining cultural influences in a bright, healthy style. But if you’d rather indulge, or find yourself in need of a loco moco-level morning-after meal, try the fried rice (great with beer!), made with brown rice and fancied up with chorizo, crabmeat and kim chee.

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280 Beachwalk Ave., Waikiki; 922-1500; billshawaii.com. Breakfast, lunch, dinner. $-$$

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BLT STEAK

This American steakhouse with a bistro ambiance serves up nothing but the best when it comes to its beef. Only USDA prime and certified Angus are served here. Top selections are the bone-in rib-eye, porterhouse (for two people) and American wagyu skirt steak. There are six steak sauces — peppercorn, red wine and bearnaise are the most popular. A favorite non-steak selection is the seared Big Island kampachi. Top starters are of the seafood variety: tuna tartare, crabcakes and lobster Cobb salad. The peanut butter chocolate mousse with banana ice cream and crepe souffle is a great way to cap your meal.

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Trump International Hotel, 1223 Saratoga Road, Waikiki; 683-7440; bltrestaurants.com/blt-steak/waikiki. Dinner. $$$$

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BOGART’S CAFE

Bogart’s Cafe is the place to be for breakfast lovers. A wide variety of omelets, eggs Benedict, pancakes, waffles and bagels are served all day. Pastas, sandwiches and salads also are available. The acai bowl, loco moco, Hawaiian waffle (blueberries, strawberries and bananas topped with haupia sauce) and Mama’s fried rice (scrambled egg, corn, spinach, asparagus and mushrooms) are customer favorites. A new menu item is adobo fried rice. The pumpkin soy chai, a refreshing latte previously served only around Thanksgiving, is now available year-round. A couple of dining restrictions: no waffles after 3 p.m. and no potatoes after 5 p.m.

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3045 Monsarrat Ave., Kapahulu; 739-0999; bogartshawaii.com. Breakfast, lunch (cash only). $$

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BREAD+BUTTER

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BUDNAMUJIP

This is an upscale Korean yakiniku restaurant so the prices are high, but so is the quality of food. The food is grilled for you over a charcoal fire with a ventilation system overhead. Top selections are the galbi tang (tender short ribs with kelp and scallions in homemade beef broth), wagyu beef, boneless short ribs and beef short ribs. The pink-and-teal-colored restaurant is difficult to miss and looks practically brand-new after recently undergoing a multimillion dollar renovation. Budnamujip, which started off in South Korea in the 1970s, means “willow tree house” in Korean.

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871 Kapiolani Blvd.; 593-8822. Lunch, dinner. $$$$

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BURGERS AND THINGS

This hole-in-the-wall burger joint is all about fun and hospitality. Its walls are dressed in comic book cover images and a box of toys keeps little ones occupied while parents enjoy their meals. Burgers and sandwiches created by longtime chef-about-town Ernesto Limcaco bear playful names such as “Don’t Go Bacon My Heart,” with candied rosemary bacon, lettuce and tomato; “Zucchini Got Me,” sauteed veggies with pepperjack; and “Wagyu Say?!,” one of the best of the bunch, the burger cooked medium rare and topped with sauteed mushrooms and onions, and creamy horseradish. For those who opt for take-out, the hot, crispy char-crusted burger is packed separately from bun and fixings so the veggies don’t wilt and the bun doesn’t get soggy from all the jus dripping from the burger. Daily chalkboard specials keep things interesting.

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1991 Pauoa Road; 971-1946. Lunch, dinner. $-$$

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CAFE DUCK BUTT

The name may not seem to appealing, but the food at Cafe Duck Butt sure is. The most popular dishes at this Korean restaurant are house fried chicken, kim chee fried rice and fresh poke. There are also a few fusion dishes such as Korean tacos, kim chee quesadilla and Korean spicy mochi. Numerous menu items are listed as spicy. There are a variety of soju drinks with the most popular being watermelon: half of a melon is hollowed- out and filled with iced soju. Karaoke rooms are available for those who want to snack and sing.

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901 Kawaiahao St.; 593-1880. Dinner, late night. $-$$

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CAFE KAILA

Owner Chrissie Kaila Castillo does things the old-fashioned way: she makes everything from scratch. This is the place to go for waffles, pancakes, French toast and eggs Benedict. Popular menu items are the Belgian malted waffle, buttermilk pancakes and smoked salmon eggs Benedict. There also is steak and eggs as well as a lineup of omelettes, sandwiches and specialty items. Breakfast is served all day. Lunch, which starts at 11 a.m., features paninis, salads and pastas. Dinner, which was added last year, is served from 5 to 8 p.m., Wednesday through Friday. Refreshing espressos and lattes also are available. Castillo also owns two similar restaurants in Japan.

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Market City Shopping Center, 2919 Kapiolani Blvd.; 732-3330; cafe-kaila-hawaii.com. Breakfast, lunch, dinner. $$

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CAFE MAHARANI

Your taste buds will be in for a treat at this Moiliili establishment thanks to the numerous spices and herbs in many of the dishes. For those who aren’t familiar with Northern Indian cuisine it includes a wide variety of kebabs, curries, chicken, lamb, seafood and rice items. Most of the dishes are cooked in a tandoor, which is a cylindrical clay oven. Top dishes are the chicken masala curry, lamb masala curry and chicken tikka masala. For those who like it spicy, the lamb vindaloo is a good choice. Naan comes with a number of topping options from the popular garlic to Parmesan cheese.

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2509 S. King St., Moiliili, 951-7447; cafemaharanihawaii.com. Dinner. $$

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CASABLANCA MOROCCAN CUISINE

Moroccan cuisine is foreign to most people who live here, so owner/chef Fettah Benali said his restaurant is for “those who are adventurous and want to try something different.” Most of those who have already taken the chance found it worth the trip. The five-course meals here are prix fixe, so all customers have to do is pick from among 12 entrees. The top selections are the rack of lamb, lamb brochettes and lamb tagine. Your dinner will also include harira soup, Moroccan salad, b’stilla (phyllo dough with saffron chicken, almonds and egg), and chebekkia and biscotti. The atmosphere takes you to northern Africa: Customers sit on pillows and dine on low, round tables with exotic music playing and beautiful rugs hanging from the walls.

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19 Hoolai St., Kailua, 262-8196. www.casablancakailua.com. Dinner. $$$-$$$$

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CENTRAL BAKERY

This Kahala establishment opened in May 2015 and quickly gained a following with a quality bakery as well as stellar Italian and French cuisine. Many frequent the bakery for the white loaf and campagne cranberry noir. For those who dine in, customers rave about the assortment of bread that is brought to every table. A favorite appetizer is the antipasto misto (smoked salmon, Italian ham, quiche, chicken liver pate). Other popular items are the Bolognese pasta (oxtail stew and ground beef with tomato sauce) and blanquette veal. Company president Koichiro Yanagimoto also owns two similar restaurants in Kobe, Japan.

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4614 Kilauea Ave., Kahala, 777-6700. Lunch, dinner. $$$

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CHART HOUSE WAIKIKI

Owner Joey Cabell once ruled the waves as a surfer. He’s also found success with this first-class steak and seafood restaurant, which opened in 1969. Top appetizers are the Kimmi’s Firecracker Unroll (spicy poke on sushi rice with shredded nori on top), and crab and shrimp stuffed mushrooms. Favorite steaks are the A5 Miyazaki wagyu and the rib-eye. The baked stuffed shrimp and Alaskan red king crab legs are a must for the serious seafood lover. A popular drink is the Guy Tai and a top dessert is the Chocolate Lava Cake with a molten center. A few new menu items are on the informal side: pork sliders and spicy Spam bites. At sunset, diners can take in the picturesque view overlooking the Ala Wai Yacht Harbor.

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1765 Ala Moana Blvd.; 941-6669; charthousewaikiki.com. Dinner, late night. $$$$

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CHEF CHAI

Chef Chai Chaowasaree has mastered something that’s difficult to pull off for a fine-dining restaurant: create delicious cuisine with limited use of butter, fat and salt. Top appetizers are the chilled foie gras chawanmushi and roasted beef salad. As far as entrees, the miso Chilean sea bass, crispy whole fresh fish, Thai style oxtail soup and beef Wellington are winners. An early-bird (4 to 5 p.m.) four-course dinner for $40 is available.

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Pacifica Honolulu, 1009 Kapiolani Blvd.; 585-0011; chefchai.com. Dinner. $$$

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CHEF MAVRO

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CHEZ KENZO

Think you don’t care for uni or natto, two “difficult” foods that straddle the line between pungent and pleasant? Chez Kenzo may change your mind. Within the understated exterior of this casual bar is an impressive and creative menu of local and Japanese tapas, and both Italian- and Asian-inspired pastas. The natto is made more palatable when folded into a fluffy, creamy egg-and-cheese omelet, while uni is stirred into a light pasta offering. Beyond these specialties, the 100-plus menu items offer much to love, from lunchtime loco mocos, ahi katsu and poke bowls, to such evening crowd pleasers as pumpkin and bacon sauteed with garlic, Nagoya-style chicken wings, filet mignon with wasabi and mayo-mentaiko pasta, all meant to be shared with friends. Happy hour from 5 to 7 p.m. daily promises comparable fare along with drink specials.

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1451 S. King St.; 941-2439; chezkenzo.net. Dinner. $$

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CHOI’S GARDEN

Fans of this Korean yakiniku restaurant were no doubt thrilled when it reopened earlier this year after a lengthy $1 million renovation. The prime short ribs are the most popular among the dozen or so yakiniku selections. Seasoned tripe, seafood and pork belly also are available. The banchan, or small side dishes, is excellent here. Kim chee, bean sprouts and pickled daikon likely will be included. The stone pot rice, which has sweet pumpkin and a mixture of beans, has a unique flavor and is healthier than white rice. You also can’t go wrong with the barbecue items — short ribs, beef and chicken — as well as the meat jun.

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1303 Rycroft St.; 596-7555; choisgarden.com. Lunch, dinner. $$-$$$

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CINNAMON’S RESTAURANT

Though regulars to the original Kailua location appreciate the old-school lunches of baked spaghetti, mandarin orange salad and cashew chicken salad sandwich, it’s the breakfast fare that put Cinnamon’s on the map. Perennial favorites, served all day, continue to be red velvet and guava chiffon pancakes, and a memorable version of kalua pig eggs Benedict. Other items to try: Portuguese sweet bread French toast and crabcake eggs Benedict. The Ilikai Hotel location, which opened in 2014, is open for dinner (don’t worry, pancakes are still on the menu during the evening hours).

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315 Uluniu St., Kailua; 261-8724 • Ilikai Hotel, 1777 Ala Moana Blvd., Waikiki; 670-1915; cinnamons808.com. Breakfast, lunch (dinner in Waikiki only). $$

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COQUITO’S LATIN CUISINE

Stevina Kiyabu’s Waianae restaurant pays homage to her Puerto Rican heritage, as well as specialties of Cuba, the Caribbean and Argentina. The menu that starts with appetizers of deep-fried Colombian empanadas and camarones al ajillo. The most novel of the dishes is mofongo, an African- influenced dish of mashed fried plantains studded with bits of bacon and garlic for extra flavor. Atop this mini plantain “platter” sits your choice of entree options such as sauteed shrimp, grilled steak, pernil (roasted pork shoulder) or stir-fried vegetables. The mofongo is best eaten hot, when the exterior is more crispy than spongy. Also worthwhile is a garlicky Argentinian flank steak with chimichurri sauce that will have you longing for a return trip to Waianae.

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85-773 Farrington Highway; 888-4082. Lunch, dinner. $$$

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COUNTER, THE

The Counter is all about personalizing your burger. That means extra work, but you’ll wind up having it your way. Patrons go through a checklist of type of burger; size; style; cheese, sauce, aioli or dressing; toppings; premium toppings; and sides. Orders can be placed online. The top pre-set burger is the Counter Burger, which includes beef, provolone cheese and crispy onion strings. A new menu item is the WTF: Why the Face? burger. This features all-natural ground turkey, provolone cheese, salt-and-vinegar kettle chips, applewood smoked bacon and pickles on a Hawaiian bun.

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Kahala Mall; 739-5100; thecounterburger.com/honolulu. Lunch, dinner. $-$$

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CREAM POT

Cream Pot draws a steady crowd of tourists in Waikiki, with its twee, country-cottage decor and rose-garden entry, standing in contrast to the far more prosaic surroundings of its Ala Wai location. The dishes are equally whimsical and attractive, including pillowy souffle pancakes, Maguro Eggs “Benedict” topped with raw ahi and served over a rice cake rather than a English muffin and a rolled omelette served beside a dollop of beef stew. There also are crepes, French toast and Belgian waffles. Note: the restaurant’s popularity can lead to a wait — from getting a table all the way to the check.

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Hawaiian Monarch Hotel, 444 Niu St., Waikiki; 429-0945. Breakfast, lunch. $$-$$$

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DA HAWAIIAN POKE CO.

Da Hawaiian Poke Co. offers a vast array of fish and shellfish poke and ocean salads by the pound, as well as an “Aloha Your Way” poke bar that allows diners to customize, not just their bowl, but the poke itself. Choose from select fish or tofu, add a splash of Hawaiian, spicy, wasabi, sweet ginger shoyu, Chinese-style ginger negi or yuzu ponzu sauces, and finish with any of 18 toppings or extra sauces. Toppings of avocado, Maine lobster, ikura, uni, blue crab and shredded nori come with a small additional charge. If you don’t want to build your own bowl, you can opt for one of the house creations, such as the Shaka Bowl combining spicy ahi poke and Maine lobster poke with wasabi foam, yuzu tobiko, furikake wasabi salmon poke, ikura, uni, daikon sprouts, salmon skin and kabayaki sauce.

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Safeway Kapahulu Center; 870 Kapa- hulu Ave.; 425-4594; dahawaiian pokecompany.com. Lunch, dinner. $

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DAGON

Since Burmese cuisine is influenced by bordering countries India, Thailand and China, there’s tremendous variety on Dagon’s menu, with something for everyone. One constant: fresh and vibrant flavors. Start with the Baya Kyaw, a yellow split-pea fritter, move on to Dagon’s signature green tea leaf salad (see Page 46), then choose from a long menu of meat and vegetarian dishes, various styles of curries and noodle selections. Items such as the popular pumpkin stew can be ordered vegetarian or with such meats as shrimp, pork or chicken. Other recommendations: the Moh Hinga, a rice noodle fish soup, and spicy basil chicken.

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2671 S. King St., Moiliili; 947-0088. Dinner. $$

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DEAN’S DRIVE INN

Owner Dean Mishima said his restaurant got “really slammed” with customers after appearing on the Food Network’s “Diners, Drive-Ins and Dives” in mid-2014. For the episode, Mishima bleached his hair to resemble host Guy Fieri and he’s stuck with the look ever since. The boom in business allowed Mishima to move to the restaurant’s current location in Kaneohe, which has about 30 tables. Popular items are the surf-and-turf combo (ahi cakes and teriyaki steak), ahi cakes topped with Greek chili aioli sauce and broiled teriyaki beef. Dean’s has a drive-thru window where customers can call ahead and pick up their food, and a party room that seats 50 to 60.

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45-270 William Henry Road, Kaneohe; 247-1300. Lunch, dinner. $-$$

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DIAMOND HEAD MARKET & GRILL

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DIRTY LICKINS’

Get your wings by the handful (five) or by the bucketload (100-, 200- or even 500-count party platters), or somewhere in between. Have them plain, paired with fries and a drink or in a plate lunch with rice and salad. Sauces range from mild to Volcanic, plus honey mustard and garlic. Also on the menu are full-sized chicken pieces and a couple of pasta sauces (with chicken), but the stars of the show are the crunchy, tasty wings.

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99-115 Aiea Heights Drive; 486-8500; dirtylickinshawaii.com. Lunch, dinner. $

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D.K STEAK HOUSE

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DORAKU SUSHI

This Japanese izakaya restaurant, which features a lot of fusion dishes, was started by late Benihana founder Rocky Aoki. While Doraku Sushi doesn’t have the same glitz and glamour, it does have similar quality food choices. A top appetizer is the tuna tataki (seared ahi on wakame daikon salad). Popular entrees are the chirashi don, garlic steak, hamachi and miso butterfish. For those who like sushi, the red and white dragon rolls are among the favorites. New items are the miso eggplant and sumo roll. The brownie tempura, ice cream tempura and honey toast are great desserts. There also is a location at the Royal Hawaiian Center in Waikiki.

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1009 Kapiolani Blvd.; 591-0101 • Royal Hawaiian Center, Waikiki; 922-3323; dorakusushi.com. Lunch, dinner, late night. $$

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DOWNBEAT DINER & LOUNGE

Downbeat Diner & Lounge knows how to satisfy patrons’ food and music needs. Top menu items at this American-style diner are the Volcano Fries (topped with garlic, Cajun seasoning, cheese and gravy), mac and cheese, and the vegetarian BBQ chicken sandwich. Most dishes can be prepared vegan or vegetarian. A popular drink is the Rose Cobbler, which has Tito’s vodka, pinot grigio, lychee, rose and lemon. Next door is the lounge where live music is played six nights a week. Downbeat owners Josh Hancock (stage name Josh86) and Serena Hashimoto have backgrounds in music. Serena once managed Josh’s band Black Square. They received inspiration for Downbeat after visiting bars, venues and diners while Black Square toured North America.

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42 N. Hotel St.; 533-2328; downbeatdiner.com. Breakfast, lunch, dinner, late night. $

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EARL SANDWICH

This tiny shop continues to churn out inventive sandwiches since it opened its doors in 2014. Located underneath Himalayan Kitchen in Kaimuki, there are meat-centric and vegetarian options to choose from the small menu. Owner Justin Parvizimotlagh launched a new menu on October 1 — look for the updated Cubano now made with slabs of pork belly; the French dip sandwich will feature strip loin beef roasted in house, roasted garlic mayo, fennel onion marmalade, chimichurri, Havarti; and the Fun Goat adds sun-dried tomato pesto to the construction of goat cheese, sauteed mushrooms, arugula, cucumber and cherry tomatoes. Keep an eye out for the pork belly marinara sub (think chicken Parm elevated with the rich cut of crisp pork, tomato jam and spinach). The sandwiches are made from scratch, so be prepared to wait, especially during the lunch rush. Check them out on Facebook and Instagram: @earlkaimuki. You’ll find mouthwatering photos of special menu items and event announcements.

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1137 11th Ave. (next to Jawaiian Irie Jerk), Kaimuki; 200-4354; earlhawaii.com. Lunch. $

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EGGHEAD BREAKFAST & LOVE

Egghead Breakfast & Love looks like a lot of breakfast spots around town with its offering of omelettes, eggs Benedicts, two-egg meals and pancakes, but a year after opening, it’s also been playing up its Taiwanese roots with the offering of a jumbo Porky Bao, Porky Bowl, fried pork chop plate and LingHingMui sweet potato fries. The salty soy-braised pork belly is not for everyone, but crabmeat Benedicts, chorizo and Popeye (spinach) omelettes, and strawberry shortcake, ube and tiramisu pancakes are crowd pleasers.

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885 Queen St.; 591-0066; egghead honolulu.com. Breakfast, lunch. $-$$

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EL PALENQUE

If you’re looking for a bite on the way to the North Shore or just have a hankering for authentic Mexican food, make a stop at this Wahiawa hole-in-the-wall. The home-style platillos offer an array of options from chimichangas to sopes, all served with rice and beans. An indulgent mix of steak, cheese and fries comprise the popular carne asada fries. Handmade tamales, steamed corn masa stuffed with shredded pork served with sour cream, can be ordered a la carte or as a plate, but aren’t available around Christmastime. Wash it all down with the refreshing horchata, a sweet, rice milk drink that balances the spicy foods. Tip: Heed the multiple warnings about the heat of the salsa, it’s warranted.

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177 S Kamehameha Highway, Wahiawa; 622-5829. Lunch, dinner (breakfast on weekends). $$

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ELENA’S RESTAURANT

Elena Butuyan dreamed big when she and her husband opened this Waipahu establishment in 1974. It was later through a dream when she came up with the signature dish — the pork adobo fried rice omelette — according to her daughter Mellissa Cedillo. The pork adobo and fried rice are sealed in an egg envelope, which keeps them steaming and moist. Other top menu items at the “Home of Finest Filipino Foods” are the sari-sari (soup with a mixture of vegetables, baby shrimp and crispy pork belly) and the lechon special. An all-day buffet is available and Elena’s sends out three orange-colored lunch trucks. The restaurant is now run by siblings Cedillo and Richard Butuyan.

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94-866 Moloalo St., Waipahu; 676-8005; elenasrestaurant.com. Breakfast, lunch, dinner. $-$$

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ETHIOPIAN LOVE

This Chinatown restaurant is a bright spot in the world of ethnic food offerings on the island. If you haven’t ever had Ethiopian food, now is the time. The sambussas — savory pastries filled with brown lentils and onion served with a spicy sauce — make a great appetizer. Try the rich lamb alicha, turmeric-braised lamb with onion, garlic and kebe (spiced butter) served with kik alicha wot, a yellow split-pea stew. For beef lovers, the awaze tibs, spicy beef sauteed with caramelized onions, tomato, bell pepper, offer an infusion of Ethiopian spices without the heat. Vegetarians have satisfying options too. The dishes come with rolls of injera, a spongy sourdough-risen flatbread. You’ll use these to scoop up the food in place of silverware. Order extra, you’ll want it. The service can be slow, but the food is worth it.

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1112 Smith St.; 725-7197. Lunch, dinner. $$

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FENDU BOULANGERIE

Fendu Boulangerie chef/owner Niel Koep has a unique top-selling item that likely isn’t served at many European-style bakeries: the lychee streusel danish. The pastry combines juicy lychee, vanilla pastry cream and almond cream in a Danish dough. Fendu also bakes multigrain breads. Top sandwiches are the oven-roasted smoked turkey, Black Forest ham and curried chicken salad. A new item is the smoked duck breast pizza. Koep said he has recently been educating himself on the art of coffee making and will soon open an espresso bar.

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Manoa Marketplace, 2752 Woodlawn Drive; 988-4310; bakeries honolulu.com. Breakfast, lunch. $

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FETE

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FISH HOUSE

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FOOK YUEN SEAFOOD RESTAURANT

Fook Yuen Seafood Restaurant has a couple of huge tanks filled with live lobsters, so you can probably guess what the specialty is here. One of the most popular lobster dishes here is the salt-and-pepper lobster. Another popular menu item is the honey walnut shrimp. Of course, there is a nice assortment of Dungeness crab, prawn, clam and steamed fish dishes. With any entree, you can get a lobster prepared any style for $13.99. If seafood isn’t for you, there are sizzling platters as well as beef, pork, fowl and noodle dishes. Fook Yuen is open until 3 a.m.

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McCully Shopping Center, 1960 Kapiolani Blvd.; 973-0168. Lunch, dinner, late night. $-$$

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FORTY CARROTS (RESTAURANT KAONA)

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FRANKY FRESH

You’ll feel the old-school vibes when you walk into this Kaimuki burger joint. The Gen X crowd will appreciate the classic and campy mix of ’80s and ’90s hip-hop videos playing on TV screens, along with a working Super Nintendo console. The menu, presented on vinyl records, lists burgers and sandwiches with clever names such as The Marky Mark, lamb patty with feta, kalamata olives and tzatziki sauce that tastes similar to a gyro, and The Notorious P.I.G., a pork burger with cilantro and onion, layered with grilled pineapple and a spicy pineapple habanero sauce, delivers a punch of tropical flavor. Or live large and get the Heavy D, a mashup of fried appetizers masquerading as a sandwich: spicy chicken fingers, fries, mozzarella sticks, onion rings, jalapenos, BBQ sauce and blue cheese. Milkshakes come blended with a choice of your favorite breakfast cereal; alcoholic “adult” versions are also available. So break out that Adidas tracksuit and “pop and lock” your way over there.

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3040 Waialae Ave.; 744-7728; facebook.com/Itsfrankyfresh. Lunch, dinner. $$

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FRESH CATCH

Owner Reno Henriques always enjoyed fishing, diving and cooking, and dreamed of opening his own restaurant. Henriques got his start working the counter at Slow Poke in Kaneohe under Ron Yogi. His experience gained there allowed Henriques to eventually open Fresh Catch. Popular selections are the ahi katsu, furikake salmon, smoked meat and pastele stew. All varieties of poke and the smoked tako also are hits. New items include pastele stew french fries and sauteed teriyaki salmon belly. Along with two locations in Kaimuki and Kaneohe, the establishment operates a food truck at Campbell Industrial Park.

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3109 Waialae Ave., Kaimuki; 735-765 • 345-1118 Kamehameha Highway, Kaneohe; 235-7653; fresh catch808.com. Lunch, dinner. $

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FUJIYAMA TEXAS HAWAII KUSHI-KATSU IZAKAYA

Authentic kushikatsu can be hard to find in Hawaii. But when you’re sitting next to tipsy off-duty sushi chefs debating furiously in Japanese, you know you’ve found the right place. Fujiyama Texas Hawaii Kushi-Katsu Izakaya are experts in meats and veggies on skewers fried katsu-style. Get one of everything on the menu. You can’t go wrong. Must-haves include their fried mochi, soft-shell crab and chicken wings. If you love watercress, get the watercress and bacon salad. It’ll balance out the richness of the kushikatsu. If you haven’t had your fill, order another round of Japanese beer. The menu was made for it.

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2065 South King St., Suite 110; 955-0738; fujiyamatexas-hi.com. Dinner, late night. $

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GINA’S BAR-B-Q

Gina’s Bar-B-Q boasts “choke portions” so unless you are really hungry, you’ll probably have leftovers. The kalbi, meat jun, fish jun, barbecue chicken and bulgogi are all worth trying. Gina’s Special, one of the most popular items, includes kalbi, barbecue beef and barbecue chicken. All plate lunches include four choices of vegetables (taegu also is available) and three scoops of rice. Cold noodle dishes and hot soups also are available. For meals on a bigger scale, there is the family pack, which feeds four to six people, and Gina’s also caters.

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Market City Shopping Center, 2919 Kapiolani Blvd.; 735-7964; ginasbbq.com. Lunch, dinner. $

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GOLDEN DUCK

Not having enough choices will likely never be a problem for anyone going to Golden Duck. The cooks need to have a good memory here since there are 223 numbered menu items listed on the restaurant’s website. The lineup includes 36 fowl, 33 pork/beef, 37 seafood and 36 noodles dishes. Appetizers, soups, casseroles and rice dishes also are available. The shrimp fried rice, salt-and-pepper pork chop and roast duck are among the favorites. The daily specials as well as the lunch plate, dinner plate and Golden Duck plate also are popular. Most dishes are less than $10.

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1221 S. King St., Moiliili; 597-8088; goldenduckhonolulu.com. Lunch, dinner. $

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GOLDEN PORK TONKOTSU RAMEN BAR

This Kyushu-style ramen is hard to beat for its velvety umami character, the result of rendering pork bones for more than four hours, extracting marrow, minerals and collagen that gives the broth its creaminess and savory flavor. The Golden Pork Classic ramen is a must, topped with char siu, green onions, wood-ear mushrooms, sesame seeds, and a sheet of nori that you can use to wrap noodles for one quick and delicious bite. Over time, your eye may wander to the sexier Red Miso Dragon and Black Garlic counterparts. But try not to stray on a first visit. The seemingly plain-Jane classic ramen will make you swoon.

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1279 S. King St.; 888-5358. Lunch, dinner. $

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GREEK MARINA

You get food with a view at this restaurant, which overlooks Koko Marina. Top appetizers are the hummus, fried eggplant, fried calamari and marides (deep-fried fish that can be eaten whole). Popular entrees are the lamb souvlaki, lamb shank, Greek steak and moussaka (layered eggplant and ground meat). New dishes are the Greek lasagna, stuffed cabbage and calamari steak. Finish with the sweet pastry baklava, basbosa (semolina cake) or rice pudding. Outside seating fills up fairly quickly, so get there early if you want a prime spot to watch the boats in the marina.

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Koko Marina Center, 7192 Kalanianaole Highway, Hawaii Kai; 396-8441; greekrestauranthawaii.com. Lunch, dinner. $$-$$$

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GREENS & VINES

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GRONDIN FRENCH LATIN KITCHEN

Grondin impresses with its innovative menu, hand-built ethic, nostalgic setting and distinguished, delicious menu offerings, drawn from the French and Ecuadorean backgrounds of owners Jenny Grondin and David Segarra. With brunch and lunch offerings, a happy hour and dinner, offered both inside and outdoors on a raised patio inside the lush courtyard of the historic Mendonca Building, there are many reasons to keep it on your calendar, including a great selection of small plates for tapas-style dining, charcuterie and creative energy invested in a rotating series of specials. Diners will benefit from some of the energy of New York, the owners’ previous hometown, with unusual cuts of meat and continuing interest in cutting-edge techniques. Accompany your meal with creative cocktails and carefully sourced, affordable wines.

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62 N. Hotel St.; 566-6768; grondinhi.com. Lunch, dinner. $$

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GULICK DELICATESSEN

This Japanese okazuya in Kalihi, which opened in 1984, primarily caters to those on the go. Most customers make their selections at the counter and head off with their takeout container, oftentimes it’s to work. There is a huge selection of traditional okazuya items along with local favorites here. Top choices are the shrimp tempura, corned beef hash, shoyu chicken, chow fun, nishime as well as an assortment of sushi and musubi. For those who start their day early, Gulick opens at 5 a.m. It closes rather early as well, at 3:30 p.m.

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1512 Gulick Ave.; 847-1461. Breakfast, lunch. $

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GYU-KAKU

Folks in central and west Oahu can now get a taste of this Japanese yakiniku restaurant. A location opened in Mililani earlier this year and another in Kapolei will start up by the end of 2016. Longer-established restaurants are in Waikiki, Kapiolani and Windward Mall. Popular yakiniku items are the harami skirt steak, bistro hanger steak miso and kalbi short ribs. Top appetizers are the ahi poke, cheese wontons, beer-battered french fries and cheesy broccoli. For those who like the Korean dish bibimbap, about a half-dozen selections are available. The dorayaki (Japanese pancake) with gelato is a great way to cap off your visit.

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Multiple locations; gyu-kaku.com. Lunch, dinner. $$-$$$

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HALE VIETNAM

Owner Mark Fu opened this Kaimuki establishment in 1986 to introduce Vietnamese cuisine to Hawaii. One of the customer favorites here is an appetizer: the Imperial rolls. This deep-fried dish has imitation crabmeat, ground pork, long rice, carrots and onions wrapped in rice paper. A vegetarian version also is available. There are more than 15 varieties of pho — a combination of rare steak, cooked flank, tendon and tripe is one of the most popular choices. The Vietnamese fondue, another favorite, is a fun dish to eat. You cook thin slices of sirloin beef or seafood in a tangy broth, roll them in rice paper and then dip them in an anchovy sauce.

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1140 12th Ave., Kaimuki; 735-7581. Lunch, dinner. $$

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HALEIWA JOE’S SEAFOOD GRILL

This may surprise some, but the most popular dinner entree here is the prime rib. The bone-in, slow-roasted slab of meat sells out nightly. Popular lunch items are the fresh island fish tacos and the Longboard Lager-battered fish tacos. The fish is caught right off Haleiwa. Popular pupu are the sizzling mushrooms and the crunchy coconut shrimp, which is also served as an entree at dinnertime. Chef specials change every six weeks. The restaurant has a saying, “Sandy feet are welcomed,” so expect to see numerous beachgoers fresh from the shore. The decor includes artwork inspired by current and past surf/water-sport legends and activities.

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66-011 Kamehameha Highway, Haleiwa; 637-8005 • 46-336 Haiku Road, Kaneohe; 247-6671. haleiwa joes.com. Lunch, dinner. $$$

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HANA RANCH PROVISIONS

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HANK’S HAUTE DOGS

There are a countless number of ways one can dress up the traditional hot dog. Hank’s Haute Dogs owner Hank Adaniya has come up with some of the most unique and delicious examples you’ll ever find. Adaniya grew up in the Windy City, so naturally the most popular item is the Chicago dog (Chicago Vienna all-beef dog with seven toppings). Other favorites are the Fat Boy (bacon wrapped), chili dog and lobster dog. Since we’re in the 50th state, the Hawaiian dog is made with Portuguese sausage topped with mango mustard and pineapple relish. The top non-dog items are the HankBurger (char-grilled seasoned beef patty) and truffle fries.

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324 Coral St., Kakaako; 532-4265; hankshautedogs.com. Lunch. $

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HASR BISTRO

HASR Bistro features fine American-European cuisine with an Asian flair. Recommended selections are the caramelized pork chop, braised short rib, Australian wagyu burger and cioppino (fish, shrimp, clams and calamari). Owner Terry Kakazu and her husband Mike also run the adjacent HASR Wine Co., which has more than 500 labels. Terry Kakazu said a wine garden, similar to the one in Napa Valley, Calif., will open soon and be available on weekday afternoons. Live entertainment on Fridays and Saturdays spotlights performers such as Danny Couch and Glenn Medeiros. Medeiros’ two children also work at the restaurant.

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31 N. Pauahi St.; 533-4277; hasrbistro.com. Lunch, dinner. $$$

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HAU TREE LANAI

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HAWAII POT SHABU SHABU HOUSE

Hawaii Pot Shabu Shabu House has two locations with each offering different styles of dining. The Kapolei spot is a la carte and the newer Sheridan venue is set up as a buffet. Both have individual hot pot burners for every seat, seven broths to choose from and conveyor belts where customers can pick their vegetable and seafood side dishes. In Kapolei, shabu shabu sets include rib-eye steak, lamb, pork and seafood. The Sheridan location has been buffet only since Aug. 1. Owner Jack Zhang said it was changed to accommodate businessmen, who want to eat their fill quickly and get back to work. Upon request, waitstaff at Sheridan will bring meat and seafood to the table.

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Kapolei Village Center, 4850 Kapolei Parkway; 693-8666 • 808 Sheridan St.; 589-1999. Lunch, dinner. $$$

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HELENA’S HAWAIIAN FOOD

Helena’s owner Craig Katsuyoshi has stuck with the tried and true recipes created by his late grandmother Helen Chock, who opened the restaurant in 1946. If fact, Katsuyoshi said the only menu item he’s added in more than 25 years is macaroni salad. Top items are the pipikaula-style short ribs, which are seasoned, dried and then pan-fried, and the fried butterfish collars. Kalua pig, squid luau, lomi salmon, long rice and haupia are also popular items. Katsuyoshi said he’s considered opening Helena’s on more than just Tuesday through Friday, but rationalized, “I’d rather have four days good rather than five or six days medium.”

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1240 N. School St., Kalihi; 845-8044. helenashawaiianfood.com. Lunch, dinner. $-$$

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HIGHWAY INN

Highway Inn has been a family concern, sailing a steady course in Waipahu since 1947. A Kakaako location, opened three years ago, expanded both the business and its point of view. Both are friendly, bustling places where every craving for luau leaves and salted salmon, kalua pork and fried akule can be met. The Kakaako location adds beer, wine and cocktails, and offers live music on Fridays. It’s also got an expanded menu with contemporary Hawaiian dishes such as the Smokin’ Moco, a smoked pork loco moco; Pulehu Moa, broiled chicken with a chili reduction; and grilled uala (sweet potato) chips with smoked marlin. Highway Inn also operates the lunch concession at Bishop Museum.

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94-226 Leoku St., Waipahu; 677-4345 • 680 Ala Moana Blvd., Kakaako; 954-4955. myhighwayinn.com. Breakfast, lunch, dinner. $-$$

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HIMALAYAN KITCHEN

See Producers’ Choice

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HOKU’S

See Star Circle

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HONOLULU MUSEUM OF ART CAFE

It would be easy to spend a day strolling the beautiful galleries and courtyards of the museum, and a little midday sustenance makes it possible. Relax in the open-air cafe surrounded by gardens, a waterfall and towering ceramic sculptures by Jun Kaneko. The casual, contemporary menu offers a fresh mix of entree salads and sandwiches ranging from a market salad of Nalo greens with a choice of grilled chicken breast or pan-seared salmon, to a house-roasted curry turkey salad, and vegetarian-oriented portobello mushroom sandwich to ones filled with filet mignon or meatloaf. There’s no admission charge for restaurantgoers, and it pays to support the arts.

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Honolulu Museum of Art, 900 S. Beretania St.; 532-8734; honolulumuseum.org. Lunch. $$

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HUGHLEY’S SOUTHERN CUISINE

Unless you’ve got self-control to spare, you’re likely to leave Hughley’s stuffed, carrying a takeout bag packed with all you just couldn’t fit into your tummy. Everything here is bursting with smoky goodness — ribs, brisket, pork chops, oxtail, catfish, chicken and waffles, shrimp and grits, po’ boys — not to mention all the classic Southern sides (the fried okra is especially good, but you’ll probably fall for the coleslaw and collards, too). And don’t discount the catfish, dusted in cornmeal, with a solid and satisfying crunch. Hughley’s is a family business with welcoming service that makes everyone feel at home.

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Aiea Town Square, 99-080 Kauhale St.; 380-4200; facebook.com/ Hughleysaiea. Lunch, dinner. $$

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HY’S STEAK HOUSE