2017 Top Restaurants A-I

12TH AVE GRILL

Under the direction of chef-owner Kevin Hanney, 12th Ave Grill presents carefully plated, uniquely delicious dishes with rich flavors and creative combinations. The fare ranges from comforting mac n’ cheese to a perfect catch of the day, and stands out for the quality of its sauces. Sides, such as a beer-battered avocado or fried Brussels sprouts salad — made with housemade white cheddar, Shinsato Farms-sourced pancetta, dried mango and toasted macadamia nuts — are often sufficiently complex to stand as a meal on their own. Wine and cocktail choices are also exemplary. For a special occasion, consider the restaurant’s private dining options or catering services. — 1120 12th Ave., Kaimuki; 732-9469. Dinner. $$$

3660 ON THE RISE

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — 3660 Waialae Ave., Kaimuki; 737-1177. Dinner. $$$

AGU A RAMEN BISTRO

Agu has taken Oahu by storm since owner/chef Hisashi “Teddy” Uehara opened the first restaurant in Waialae in 2013. There are now locations at Ward Centre, Kapolei, Waikiki, Pearlridge, Ala Moana and Kalihi. The top ramens are the original kotteri, spicy kotteri, chili cilantro tori and miso. Agu’s signature pork-bone broth takes 24 hours to create; the chicken broth more than nine hours. An “epic” level of spiciness is available, billed as “so hot it’s beyond measure.” Gluten-free noodles are available. The chicken karaage (appetizer) and chicken karaage bowl are popular non-ramen menu items. Uehara said he plans to add to the current 15 specialty ramens and 17 toppings. — Multiple locations. Lunch, dinner, late night. $$

AI LOVE NALO

Vegans can rejoice at all the options at Ai Love Nalo in Waima­nalo, which boasts a healthful menu that goes far beyond simple salads. From laulau and luau stew to spicy tofu poke and the tropical fruit parfait topped with poi, the entirely plant-based menu focuses on Hawaiian and Hawaii-inspired dishes. The restaurant’s No. 1 seller is its Medi Bowl, kalo falafel served with beet hummus, baba ghanoush and millet tabbouleh over local greens. The barbecue portobello sandwich with coconut slaw will leave even the most skeptical carnivores satisfied. If it’s available, get the Triple Truffle Sampler. It’s hard to believe the three creamy chocolate truffles aren’t made with heavy cream. The eatery sources ingredients from many local farms and incorporates a number of eco-friendly practices. They’ve even gone straw-free, so sip your smoothie without one or buy a reusable stainless-steel straw (ask at the counter). — 41-1025 Kalanianaole Highway, Waimanalo; 888-9102. Breakfast, lunch. $$

ALAN WONG’S

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — 1857 S. King St., third floor; 949-2526. Dinner. $$$$

ALEJANDRO’S

This hole-in-the-wall eatery housed in a small pink building in Kalihi Valley shouldn’t be overlooked. Chef Alejandro Alvarado and his friendly staff cook up tasty, no-fuss tacos, burritos, enchiladas and Mexi Bowls made to order. The dishes are inspired by Alvarado’s grandmothers, who were Salvadorian and Mexican, and he strives to give customers a taste of his childhood. The tacos come in 5-inch corn tortillas and can be ordered a la carte or as part of a combo plate with rice and beans. The Mexi Bowls promise all the goodness of a burrito without the wrap. Make sure to check the daily specials and to add a bottle of Jarritos Mexican soda to your order. A second Alejandro’s opened across the street from Maili Beach Park in August. — 2831 Kalihi St.; 777-0038. 87-728 Farrington Highway, Maili; 781-0660. Lunch, dinner. $

THE ALLEY RESTAURANT

This humble spot may well serve the best oxtail soup on the island. Them’s fighting words, for sure, but plenty true. The broth is silky and rich, the meat oh so tender. But what puts it over the top is a tangy ponzu sauce served on the side. The Alley also bakes up some of the very best desserts on Oahu — from the light and tangy lemon crunch cake to the sinfully rich Mama Mia Chocolate Cake. In between soup and dessert: The cola-marinated turkey (a perpetual favorite of regulars), lightly breaded pork chops with a spot-on brown gravy and the Tasty Chicken (deep-fried and served with a sweet-spicy secret sauce). The Alley is part of a bowling alley and could have gotten away with pizza, saimin, burgers and fries. But it is so far beyond such side-show fare that it’s no comparison. Although, the Alley does serve all those things, and all are a cut above. You may opt to dine in but Alley Restaurant does takeout as well, because the truth is that while a fair share of its patrons come for the proximity to the lanes, just as many come for the food alone. — Aiea Bowl, 99-115 Aiea Heights Drive; 488-6854. Breakfast, lunch, dinner. $-$$

ALOHA BEER

Aloha Beer opened in Kakaako late last year, prompting jubilation among fans of brewmaster Dave Campbell, formerly of Big Aloha Brewery, and chef Robert McGee, formerly of The Whole Ox in Kakaako and Meatball on Kapahulu. Campbell, who’s been on the forefront of Hawaii’s craft-beer movement, and McGee, known for his nose-to-tail approach, now present their products in one convenient Kakaako location. Aloha Beer is a hearty eater’s delight, with Brisket Katsu, grass-fed steak and a meatball hoagie on the menu in a casual, warehouse-like setting that’s great for pau hana or group socializing. Try the gyro, made with Niihau lamb gravy, or the smoked pork loin. You can get pickled veggies, charred shishito peppers, red pepper hummus, falafel and calamari or smoked fish here, too. All goes well with the beer. Appealing options include wheat beers, an unfiltered “farmhouse” brew, and the Kakaako Kommon, inspired by California “steam” beers. — 700 Queen St.; 544-1605. Dinner. $$-$$$

ANDY’S SANDWICHES & SMOOTHIES

This tiny deli tucked away in quiet Manoa Valley has accumulated a large and loyal following. It gets so busy on the weekends that the staff doesn’t take call-in orders on Sundays. Andy’s serves up simple and wholesome sandwiches such as ahi and avocado, and roast beef with tomato. It’s easy to add on extras (such as cheese, cucumbers and bacon) for minimal cost. And sandwiches aren’t the only thing on the menu. This place is also known for its baked goods (guava strudel, anyone?) and cranks out delicious hot breakfasts (banana pancakes, sweet bread French toast, Spanish omelet) in addition to daily specials. The service is friendly, and photos on the walls of customers who have become like family over the years add to the warm, neighborly vibe. — 2904 E. Manoa Road; 988-6161. Breakfast, lunch. $

ARANCINO at the KAHALA

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ASSAGGIO

With five locations throughout Oahu, there’s bound to be an Assaggio nearby when a craving for Italian cuisine hits. The restaurants are known for their pastas, such as fettuccine in clam sauce with a light white wine sauce. Extensive vegetarian options include fresh eggplant Milanese (garlic and eggplant pan-fried in olive oil, garlic and fresh basil, served with fettuccine, linguine, angel hair spaghetti or rigatoni). The first Assaggio restaurant opened in Kailua in 1989. — Multiple locations. Lunch, dinner. $$$

ASUKA NABE + SHABU SHABU

Those seeking refuge and comfort may find that a dinner pilgrimage to Asuka Nabe + Shabu Shabu is in order. There you’ll cook up hotpots in a soothing setting with wooden flooring and minimalist decor. The restaurant is named for the popular Japanese dish beginning with a variety of meat (16 choices) and vegetables (including choi sum, enoki mushroom and okra). These are cooked at the table in a broth of choice (four basic and a dozen premium). Reservations required for parties of four or more. — 3620 Waialae Ave.; 735-6666. Dinner. $$$

AUNTY’S RAMEN

Customization allows people to feel unique, and what works for retail also works for food. Here you can build a custom bowl of noodles, starting by picking your favorites from among 80 ingredients priced per pound. Next pick a broth, ranging from Aunty’s Red Soup (beef-based with chilies), to Aunty’s Golden Soup (seafood- based with kabocha, celery,onions and garlic). Other choices include seaweed soup, pho broth and yellow curry with coconut milk. Choose your noodles, add some meat, and aunty’s staff cooks it all up for you. If it doesn’t turn out to your liking, you have only yourself to blame. Save room for dessert of DIY shave ice. — 1110 McCully St. (at Young Street); 946-8686. Lunch, dinner. $-$$

AZURE

This award-winning restaurant on the beachfront grounds of the Royal Hawaiian resort is led by chef Shaymus Alwin, who studied under world-renowned chef Thomas Keller at The French Laundry in California. The five-course tasting menu is inspired by the menu Alwin prepared for the James Beard House in New York. It starts with Keahole Lobster and Brioche paired with Patz & Hall Sonoma Coast Chardonnay, and leads up to the main dish, a prime 45-day-aged beef striploin paired with Wiens-Prum Fienherb Reisling or Provenance Cabernet Sauvignon Napa. The caliber of food, combined with the resort’s dramatic architecture — high ceilings, pillars, canopies, open-air spaces — and views of the sunset over the ocean, deliver a relaxing and luxurious experience. — 2259 Kalakaua Ave.; 921-4600. Dinner. $$$$

BACI BISTRO

Fun, friendly, fresh. Those words sum up the atmosphere at this neighborhood bistro that prides itself on authentic European cuisine with an Italian flair. Try the Rigatoni con Salsiccia — Italian sausage, garlic and basil served in a red sauce that complements, rather than drowns out, the other flavors. Another must-try is the ravioli, made fresh daily. Executive chef/co-owner Reza Azeri is especially proud of his desserts. The tiramisu, light and just sweet enough, is popular, but those who want to venture out may order the cheesecake of mascarpone and white chocolate. Since 1997 Baci has built its success on food and service that keeps diners coming back. — 30 Aulike St., Kailua; 262-7555. Dinner. $$-$$$

BANZAI SUSHI BAR

“Banzai!” is the Japanese exclamation wishing a long, healthy life and translates to “10,000 years.” It’s also the name for the popular surf spot on the North Shore. Banzai Sushi, only a few miles from the famous Pipeline, riffs off both with its healthful, raw, fresh-from-the-ocean seafood. Its extensive menu includes all the sushi and sashimi classics as well as specialties like hamachi sashimi layered with thin slices of jalapeno and served with a jalapeno-ponzu sauce. The drink menu is just as expansive, with traditional cocktails, beer, liquor wines and, of course, sake: pure rice sake, hot sake, unfiltered sake, super premium sake and saketinis. Raise a glass and “banzai!” — 66-246 Kamehameha Highway, Hale­iwa; 637-4404. Lunch, dinner. $$

BARRIO CAFE

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BEACHHOUSE AT THE MOANA

Close enough to the ocean that you can hear the waves roll in, with indoor​ ​and​ ​outdoor​ ​seating, a luxe but modest feel and understated, comfortable decor, the Beachhouse is designed to boost your spirits. Chef David Lukela presides over a kitchen that turns out juicy, flavorful steaks and seafood dishes, with a growing emphasis on island ingredients. Check the menu for delicious surprises, such as salads incorporating fiddlehead fern, and Kona abalone prepared in the style of escargot bourguignon. Eating here always feels like a treat. — Moana Surfrider Hotel, 2365 Kalakaua Ave.; 921-4600. Dinner. $$$$

BERNINI HONOLULU

Fine Italian dining by way of Japan is what you’ll find at Bernini Honolulu. Chef Kengo Matsumoto was trained in Northern Italy and opened his first restaurant in Tokyo 14 years ago. His dedication to authentic cuisine helped him quickly establish a following. The Honolulu restaurant features a seasonal menu of offerings such as bistecca alla Fiorentina (grilled black Angus T-bone steak with homemade mustard sauce) and pasta pescatore (scampi and seafood spaghetti in tomato sauce) as well as Roma-style pizza. The atmosphere is airy and elegant — large windows bring in lots of natural light; white tablecloths indicate fine dining. Those looking for upscale Italian with an emphasis on fresh, local ingredients need go no further than this location next to Ala Moana Center. — 1218 Waimanu St.; 591-8400. Dinner. Closed Mondays. $$$

BEVY

Bevy proves the adage that less is more. The menu comprises a few vibrant dishes, artfully presented and in the best tradition of top-quality tapas. Consider the potato puffs, with Parmesan cheese and bechamel sauce; or the kiawe- smoked duck breast with roasted root veggies and kabocha sauce. Fans of Brussels sprouts need look no further than the Van Damme (“Brussels and Mussels,” as the menu states). Of course, top billing goes to the liquid libations, given Bevy’s lineage as the creation of craft cocktail genius Christian Self. The drink menu is wildly creative, making use of handmade mixers and fresh fruit, veggies and herbs. A few months ago Bevy opened a market next door, offering fresh grab-and-go options and drinks (but no cocktails, alas), open for lunch Mondays-Saturdays. — Salt at Our Kakaako, 675 Auahi St; 594-7445. Dinner. Closed Sundays. $-$$

BILLS SYDNEY

Brekkie, or breakfast, is usually a simple affair in Australia, home of the Bills Sydney restaurant chain. Think toast, eggs and a good cup of coffee on a relaxing Sunday morning spent in shorts and rubbah slippahs. Now elevate the toast and eggs to ricotta hotcakes and Bircher muesli, and the coffee to a Bloody Mary and you get the vibe at Bills Sydney in Waikiki. Australian chef and food writer Bill Granger is known for blending his laid-back style with high-caliber dishes. His Waikiki restaurant serves lunch and dinner as well, but the relaxed atmosphere remains the same. The space is light-filled with large windows, high ceilings and communal seating. You’ll feel comfortable coming in straight from the beach or enjoying a casual lunch or dinner date. — 280 Beachwalk Ave.; 922-1500. Breakfast, lunch, dinner. $$$

BLT STEAK

Nothing short of USDA prime or certified Angus beef is served in this steakhouse, known for its 40-ounce porterhouse for two and bone-in rib-eye. Steaks are served with a selection of sauces; among them are red wine, bearnaise, peppercorn and chimichurri. The menu also includes rack of lamb and a variety of seafoods, including Big Island kampachi, Keahole lobster and New Zealand king salmon. — Trump International Hotel, 223 Saratoga Road, Waikiki; 683-7440. Dinner. $$$$

BLT MARKET

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BOGART’S CAFE

If you only have time for one meal today, make it breakfast at Bogart’s Cafe, where the heaping portions may very well be enough to get you through the day. No fancy tablecloths or trendy rotating menus here. The emphasis is on the food — from fried rice and omelets to sandwiches and seafood — made to order and served in a cozy and unpretentious environment. Try the asparagus eggs Benedict with a side of country-style potatoes or the lox bagel, a classic with cream cheese, salmon and capers. If you’re in the mood for something sweet and a little lighter, go for an acai bowl or a mango acai smoothie. You’ll have plenty of time to decide while waiting in line to order, because this place fills up fast. Remember to stop at the ATM first because it’s cash only. — 3045 Monsarrat Ave.; 739-0999. Breakfast, lunch. $-$$

BREAD & BUTTER

Walking into this light-filled artisan cafe and wine bar feels like stepping inside a glass jewel box. The floor-to-ceiling windows, exposed concrete floors, natural wood embellishments and bright pops of color create a space that’s relaxed and casual while still feeling elegant. The food prepared by chef Arnaldo “Masa” Gushiken is much the same. Omelets, fresh salads and soups, Spanish tapas and a meat-and-cheese bar. Gushiken grew up in Argentina and his food, made with fresh, local ingredients whenever possible, marries Spanish and Japanese flavors. The wine list is long and there’s also a decent selection of craft beers. — 1585 Kapiolani Blvd.; 949-3430. Breakfast, lunch, dinner. $$

BREADSHOP

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BRICK FIRE TAVERN

Brick Fire Tavern rises above the fray of proliferating restaurants in Chinatown with its one-of-a-kind pizza. Owners Inthira Marks and Matthew Resich apprenticed in Naples, Italy, with a master pizza maker and came back prepared to make handcrafted pies the Neapolitan way — with imported flour and a specialized, superhot oven, producing a “pillowy” crust that must be eaten fresh, with a rewarding, slightly chewy texture. The 12-inch pies are richly flavored, with fresh, mostly local ingredients, served in a comfortable room in the middle of Hotel Street’s restaurant row. The mozzarella is hand-pulled daily here. Try the traditional Prosciutto e Rucola pizza, topped with prosciutto, arugula, mozzarella, shaved Parmesan and olive oil, or Da Shrimp Truck pizza, which, despite its name, is not drenched with oil or canned garlic, but instead topped with a light bechamel sauce and shrimp that tastes of the ocean. — 16 N. Hotel St.; 369-2444. Lunch, dinner. Closed Sundays. $$

BUDNAMUJIP

Hardwood charcoal provides the heat to grill the meat at this Korean yakiniku restaurant. Choose from among prime beef rib-eye, boneless short ribs, beef tongue, premium wagyu and more. If you prefer a nonbeef option, try the marinated pork ribs. All the meats are grilled at the table and come with rice and banchan, or assorted small dishes such as kim chee, namul and other pickled vegetables. While grilling is the main draw, Budnamujip also offers a range of regular entrees such as kimchee jigae (kim chee stew) and specialties such as its kabocha salad. Call ahead to reserve a private room — with so much to choose from, you’ll want to invite friends and family. — 871 Kapiolani Blvd.; 593-8822. Lunch, dinner. $$$

BURGERS AND THINGS

The unremarkable name belies the tongue-in-cheek charm of this relatively new burger joint. Chef Ernesto Limcaco serves some of the best burgers on the island, and everything about this place — from the comic book covers on the walls to the cheeky names of the dishes — promises a delicious and delightful experience. Case in point: The Lamb, Bam, Thank Ewe Ma’am burger (Niihau-braised lamb in honey, mint and jerez vinegar juice) and the Don’t Go Bacon My Heart sandwich (candied rosemary bacon with greens and tomato). First-timers facing a hard choice should start with the Wagyu Say? (wagyu beef braised in whole-grain mustard jus with sauteed mushrooms and onions on a creamy horseradish sauce). Parking behind the restaurant is tight, but it’s worth circling the block to hunt down a space on the street. — 1991 Pauoa Road; 971-1946. Lunch, early dinner. Closed Mondays. $$

CAFE KAILA

Thick slices of sweetbread French toast, generous portions of moist pancakes, savory eggs Benedict in creamy hollandaise sauce, all made from scratch and served in a friendly atmosphere, make Cafe Kaila a magnet for locals and tourists alike. The small but cozy restaurant draws big crowds, and it’s not uncommon to see customers waiting in line outside for a seat. Cafe Kaila also serves lunch (soups, salads, pastas and sandwiches) and dinner (chicken and waffles, chicken pot pie), and it’s all homemade, using fresh and organic ingredients whenever available. — Market City Shopping Center, 2919 Kapiolani Blvd.; 732-3330. Breakfast, lunch; early dinner on weekdays. $$

CAFE MAHARANI

An extensive menu offers North Indian cuisine staples such as pakora, kormas, masala curries and biryani with vegetarian and meat options, but don’t miss the boti lamb kebab. The cubes of meat are marinated overnight in a yogurt sauce, then barbecued in a tandoori oven and come sizzling, served with naan. To depart from the regional cuisine, consider starting your meal with the indulgent pizza samosa. Two cones of crisp pastry arrive stuffed with mozzarella, bell peppers, sun-dried tomatoes and onion. For those with no fear of fat and carbs, try the popular cheese-garlic stuffed naan. Long wait times and the dining room’s layout can make diners feel a bit cramped and frustrated, but settle in with some BYO wine or beer and all will be well when the food arrives. — 2509 S. King St., Moiliili; 951-7447. Dinner. $$

CASABLANCA

There are only two major choices you have to make at this Moroccan cuisine restaurant. The first is the selection of an entree from among 12 choices. Top selections are the rack of lamb, lamb brochettes, lamb tagine, fresh fish chermoula and Cornish hen with preserved lemons and olives. The other courses are set for the prix fixe meals — harira (a spiced lentil-tomato soup), Moroccan salad, b’stilla (chicken pie) and chebekkia (a sort of funnel cake) with biscotti. Your only other decision will be whether to eat in traditional Moroccan style — using the thumb and first two fingers of your right hand. If not, utensils will be provided. Owner/chef Fettah Benali said some like to “go the whole 9 yards” and give it a try. — 19 Hoolai St., Kailua; 262-8196. Closed Sundays, Mondays. Dinner. $$$

CENTRAL BAKERY

After a brief closure, this bistro is back with its original Italian menu and touches of French cuisine. Dishes are heavier than under the restaurant’s original Japan crew, but no less delicious. Pastas dominate, such as a sea urchin and oyster spaghetti, penne arrabiata, and Bolognese with oxtail and ground beef. Those who prefer weightier meals will find such options as a beef tongue stew, duck confit cassoulet or lamb roast. The adjoining bakery is home to a wide assortment of classic French breads and desserts. — 4614 Kilauea Ave.; 777-6700. Lunch, dinner. Closed Tuesdays. $$$

CEVICHE HOUSE

Decisions are simple here: You want fish, shrimp, octopus or a little of each? Then consider such amenities as cucumber and tomatoes, and pick among flavorings (basic citrus, Clamato, chili pepper water, tartar or tamarind sauce). Then pull the trigger. This laser focus on ceviche results in an exceptional product. To make a meal of it, get the Especialidad de la Casa, shrimp and octopus in a tamarind sauce with guacamole, all piled on a fried slab of “chicharron,” which is not a pork rind, but a light and airy sheet of wheat. Break off pieces and use them to scoop up your ceviche. — 1718 Wilikina Drive, Wahiawa; 286-8590. Lunch, early dinner. Closed Sundays. $$

CHART HOUSE WAIKIKI

Customers are drawn to this popular steakhouse for many reasons. There’s the actual steak and seafood — A5 Miyazaki wagyu, Hawaii Ranchers New York strip, filet mignon, live Maine lobster, Big Island abalone, whole tai snapper and more. Then there’s the view of Ala Wai Yacht Club at sunset, live performances by local musicians every evening and the all-night happy-hour prices on Mondays. Chart House also has a Sunset Dinner Special (soup or salad, choice of entree and dessert) and monthly specials. Those looking for something less formal than a sunset dinner can enjoy the pupu and late-night specials. — Ilikai Marina Condos, 1765 Ala Moana Blvd.; 941-6669. Dinner, late night. $$$$

CHEF CHAI

Chef Chai Chaowasaree is known for his fusion of local and Asian flavors. Diners at his namesake restaurant can expect exquisitely prepared dishes, such as the chilled foie gras chawanmushi with blackberry-honey compote or the kataifi and macadamia nut-crusted jumbo prawns with pineapple and a bouquet of baby greens, for starters. Popular entrees include the miso Chilean sea bass and the twice-cooked pork belly with chestnut stuffing. Chaowasaree helped found the Hawaii Island Chefs, an organization of local chefs on a mission to support Hawaii’s diverse culinary resources, and he remains dedicated to supporting Hawaii’s farmers and fisherman. — Pacifica Honolulu, 1009 Kapiolani Blvd.; 585-0011. Dinner. Closed Mondays. $$$

CHEF MAVRO

The list of accolades Chef Mavro restaurant has accumulated is nearly as long as its menu: James Beard Award, AAA five-diamond status (every year since 2008), a Gayot three-toque rating on a list of the nation’s Top 40 restaurants, a Fodor’s ranking among the Top 10 restaurants in the world, to mention just a few. Chef George Mavrothalassitis is from Marseilles, France, and his philosophy is to use the best, freshest local ingredients and to update his menus seasonally to reflect new and creative ideas. Examples: foie gras torchon (cacao nibs, rhubarb, lychee malasada) and bigeye ahi poke (with shallots, chives, Aleppo pepper, extra virgin olive oil and taro crisp). Choose from the small plates menu or take the nine-course grand tasting. Save room for the desserts by pastry chef Jose Calpito. — 1969 S. King St.; 944-4714. Dinner. Closed Sundays, Mondays. $$$$

CHEZ KENZO

This neighborhood bar and grill offers affordable, adventurous fare in a relaxed and friendly environment. There are over 100 unique menu items to choose from. Start simple with some tapas — Fried Whole Garlic (two garlic bulbs deep-fried and served with a salt-and-pepper dipping sauce) or the Cream Cheese Poke (a block of cream cheese in a wasabi-soy dressing topped with tobiko and bonito flakes) — then move on to entrees such as the Menchi Loco- Moco (menchi katsu over white rice topped with a sunny-side-up egg and homemade gravy) or the Ochazuke (white rice sprinkled with sesame seeds, jako fish, konbu and hot fish broth). There are also plenty of pastas and a separate vegan menu. Happy hour from 5 to 7 p.m. daily promises comparable fare along with drink specials. — 1451 S. King St.; 941-2439. Dinner, late night. $$

CHOI’S GARDEN

Diners will find a wide range of Korean yakiniku options here, from hang jung sal (pork jowl) to woo sul (beef tongue). Prefer something less meaty? The hot-stone rice options are also worth trying. The Stone Pot Rice comes with dried pollack with spicy sauce and stew while the Healthy Stone Pot Rice comes with beans, dates and pumpkin mixed in. Choi’s also has an extensive menu of steamed options such as kal bi chim (steamed short ribs) and a gu chim (steamed spicy monkfish with soybean sprout). All meals come with complimentary banchan — salted side dishes like taegu and kimchee — and the atmosphere is sleek and modern. — 1303 Rycroft St.; 596-7555 Lunch, Dinner. $$-$$$

CINNAMON’S RESTAURANT

This Kailua favorite is known for its all-day breakfast menu — eggs Benedict with your choice of mahimahi, kalua pork, smoked salmon, crabcake and more; red velvet, guava chiffon, cinnamon apple and banana pancakes; Portuguese sweet bread French toast; and local-style omelets. However, the lunch menu isn’t to be ignored. The Moe Moe Moco is kalua pig, homemade beef stew and lau lau with rice, eggs and potato-mac salad doused in ono gravy. The baked spaghetti, with ground beef and cheese served with garlic bread and tossed green salad, may have you feeling nostalgic for your school lunch days. While the original restaurant is in Kailua, Cinnamon’s also has a location at the Ilikai in Waikiki. — 315 Uluniu St., Kailua; 261-8724. Breakfast, lunch. $$

COQUITO’S LATIN CUISINE

If you’re in the mood for Latin- Spanish-European cuisine, this is the go-to place. Comida criolla, which roughly translates to Puerto Rican-style creole cooking, is how Coquito’s describes its menu, but it specializes in all sorts of Latin cuisine. Here you’ll find Colombian Empanadas, deep-fried corn tortillas stuffed with beef and potatoes with a spicy salsa, as well as a Cuban Sandwich, with ham, roast pork, Swiss cheese, pickles and mustard. A dish of note is the African-inspired Mofongo, mashed plantains and crispy bacon seasoned with garlic and served with your choice of shrimp, chicken or steak. If you have room after the meal, try the Tres Leches, vanilla cake soaked in a three-milk mixture and topped with cream. — 85-773 Farrington Highway. 888-4082. Lunch, dinner. Closed Mondays. $$

THE COUNTER

Grab a table or sidle up to the actual counter (read: a full bar) at this burger joint at Kahala Mall where you can customize your perfect burger. Break out the pencils and check off your preferences — type of protein (everything from bison and beef to Southern fried chicken, grilled mahimahi and vegan veggie), meat doneness, bun (or greens), cheese, toppings, sides and sauce. There are about 20 sauces to choose from, with an option for a “flight” of three. Wash it all down with a number of colossal shakes (also customizable) or one of the local beers on tap. — Kahala Mall; 739-5100. Lunch, dinner. $-$$

D.K STEAK HOUSE

Consistently impeccable dishes and a diverse menu make this a destination restaurant for all, not just meat lovers. But those folks will be in heaven with dry-aged offerings like the 22-ounce bone-in rib-eye, dry-aged for 30 days, as well as the T-bone, porterhouse, New York and filet mignon. The restaurant also keeps a local presence, with grass-fed beef, Niihau lamb and local pork, plus a wide array of produce that shows up in mushroom flambes, corn polenta, roasted beets and more. Altogether, a memorable meal. — Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave.; 931-6280. Dinner. $$$-$$$$

DA HAWAIIAN POKE CO.

Choose ahi, salmon, shrimp, tako or a combination from Da Aloha Your Way Poke Bar, then select a flavor profile (Hawaiian, spicy, wasabi, Korean, sesame shoyu or miso garlic), followed by garnishes (more than a dozen options from ogo and green onion to inamona and crispy garlic). Trusting the chef-driven signature bowls also is an option. House specialties include Maine lobster, kalua pork and a vegetarian option featuring tofu. Bowls are offered with white, brown or sushi rice or Waipoli Farms greens with a creamy wasabi dressing. — 870 Kapahulu Ave., 425-4954. Lunch, dinner. $$

DAGON

Longtime customers of Dagon reap the best aspects of a restaurant experience: both tried-and-true favorites and a menu large enough to offer new options when you’d like to go outside the box. Either way, enjoy a wide array of fresh, vibrant flavors rooted in Burmese cuisine. Anyone remotely interested in veggies should start with the signature dish, green tea leaf salad, a flavor bomb that mixes the crunch of peanuts and toasted split peas with fresh veggies and a topping of fermented tea leaves. Move on to soups, curries, noodles and stir-fries with or without meat. Other recommendations: pumpkin stew, Moh Hinga (catfish chowder), spicy basil chicken. — 2671 S. King St., Moiliili; 947-0088. Lunch, dinner. Closed Tuesdays. $$

DB GRILL

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DEAN’S DRIVE INN

A Kaneohe plate lunchery with the trappings of a fancier counterpart, Dean’s Drive Inn offers such standouts as pulehu rack of lamb, thick-cut teriyaki steak, and a fresh-fish catch of the day with a choice of sauces. Of course, there is also the fare you’d expect from a drive-in, such as burgers, fries and grilled cheese sandwiches. Look for the stencil of Guy Fieri of TV’s “Diners, Drive-Ins and Dives” who has given his stamp of approval to this family-run hometown hub for local grinds. If you’re taking out, call ahead and pick up from the drive-thru window. — 45-270 William Henry Road, Kaneohe; 247-1300. Lunch, dinner. Closed Fridays, Saturdays. $-$$

DIAMOND HEAD MARKET & GRILL

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DORAKU KAKAAKO

The Kakaako location of this izakaya chain, located minutes away from Ward Centre and Ala Moana, serves Japanese cuisine with a Latin twist. The Godzilla Roll features salmon, cream cheese, avocado and tempura- fried crab served with a spicy aioli, garlic, jalapeno and eel sauce. The riceless Emperor Roll includes tuna, salmon, crab, shrimp and avocado rolled in nori and breaded with panko. Doraku is the brainchild of Kevin Aoki, son of Benihana founder Rocky Aoki. The idea is to meet the expectations of the modern diner who wants authentic flavors, fresh ingredients and a high level of artistic craftsmanship. A second location is in Waikiki. — 1009 Kapiolani Blvd., 591-0101. Royal Hawaiian Center, Waikiki; 922-3323. Lunch, dinner, late night. $$

DOWNBEAT DINER & LOUNGE

Downbeat Diner & Lounge serves American diner fare with vegan and vegetarian options — everything from Volcano Fries (with garlic, Cajun seasoning, cheese and gravy) to the Downbeat Mac & Cheese (add bacon, sausage or “Pocho” sausage for an additional $1.50). Make sure to leave room for dessert. Cinnamon-apple empanadas are made with a flaky pastry dough stuffed with sweet apple and cinnamon filling, served hot with caramel sauce and ice cream. The lounge next to the restaurant hosts open-mic nights and performances by local bands. — 42 N. Hotel St., Chinatown; 533-2328. Breakfast, lunch, dinner, late night. $

EATING HOUSE 1849

Roy Yamaguchi opened his first Oahu Eating House at the International Market Place in Waikiki, an upscale setting that makes sense for a Yamaguchi location. The second spot — in a Kapolei shopping center — is far less obvious and proves the genius of this restaurateur. The westside Eating House is just outside a movie theater and across the parking lot from Target. Not at all a ritzy neighborhood, yet this is not an inexpensive restaurant. Still, it is a bustling place, filled with local families, date-night couples and visitors drawn to the Yamaguchi name. At either Eating House, favorites include the wild boar burger, spicy ramen, grilled rib-eye and the Misoyaki Butterfish Kamameshi, a clay-pot rice dish that’s a bowl of comfort. At Kapolei, be sure to try the pipikaula, smoked in-house, with pickled ong choi and a smear of poi. — International Market Place, Waikiki; 924-1849. Kapolei Commons, 4450 Kapolei Parkway; 447-1849. Lunch, dinner. $$$

EGGHEAD BREAKFAST & LOVE

It can get crowded at this breakfast/brunch spot, but that doesn’t stop diners from pouring in and waiting for a table to open up. Popular dishes include the pork belly eggs Benedict (two poached eggs on a bed of tender braised pork and French bread, topped with hollandaise sauce), and the California omelet (avocado, bacon, onions, bell peppers, salsa and American cheese) served with Parmesan garlic toast, wheat toast, rice or mixed greens. While the egg dishes are the savory stars, it’s hard to overlook the sweet pancake and French toast options. A green tea azuki pancake has azuki beans mixed into the batter and is topped with a matcha glaze, puffs of fried mochi, a dollop of vanilla ice cream and more azuki beans for garnish. — 885 Queen St.; 591-0066. Breakfast, lunch. Closed Mondays. $-$$

EL PALENQUE

Wahiawa is a little haven for good Mexican restaurants, and El Palenque is the one that started it all. Opened in 1996 by Armida Duarte, the tiny, unassuming spot remains driven by Duarte’s homestyle platillos — hearty plates of tummy-satisfying tacos, chimichangas, chile rellenos, enchiladas, gorditas … the list goes on. Sopes are a house specialty, crisp fried pillows of corn tortillas filled with perfectly spiced pork, chicken or beef. Wash it all down with a refreshing horchata, a sweet, rice milk drink that balances the spicy foods. — 177 S. Kamehameha Highway, Wahiawa; 622-5829. Lunch, dinner. Closed Mondays. $$

ELENA’S RESTAURANT

This Filipino restaurant went 40 years between its signature dishes. The pork adobo fried rice omelet came to co-founder Elena Butuyan in a dream in 1974. The Triple D, a combination of the pork adobo fried rice and lechon special (crispy pork belly chopped and tossed with fish sauce, Hawaiian salt, tomatoes, onions and green onions), was introduced in 2014 after it was featured on the Food Network’s “Diners, Drive-Ins and Dives.” Richard Butuyan, the current co-owner with sister Mellissa Cedillo, said they put the dish together because show host Guy Fieri doesn’t like eggs. Elena’s has a buffet seven days a week and sends out two orange lunch trucks into the Central Oahu area. — 94-866 Moloalo St., Waipahu; 676-8005. Breakfast, lunch, dinner. $-$$

ETHIOPIAN LOVE

Utensils are optional here, where traditional stews, or wat, which are served on injera, a spongy flatbread. Diners eat with their hands, tearing the injera into pieces used to scoop up the wat, which is flavored with barbere, a mixture of chili and other spices. Much of Ethiopian cuisine is plant-based so vegetarians and vegans will find plenty of options, such as Lemlem — braised mushroom, tomato and kebe (spiced butter). But there’s lots for meat lovers to choose from, too. Consider Lamb Tibs, juicy or fried lamb seasoned with onions, garlic, ginger, rosemary and kebe. Opt to end the meal with a traditional coffee ceremony, a sensory experience that begins with the roasting of coffee beans that are brewed three times. — 1112 Smith St.; 725-7197. Dinner. Closed Tuesdays. $$

FENDU BOULANGERIE

Chef/owner Niel Koep had no idea what a lychee was when he left New Jersey for Hawaii in 1990. He did try the fruit and liked the taste, and it eventually became a part of his most popular item — a lychee streusel danish. Juicy lychee is baked with vanilla pastry cream, almond cream and Danish dough. Koep said the lychee subs for the traditional apricot or pear. In addition to numerous sweet treats, Fendu bakes multigrain breads. Top sandwiches are the chicken pesto panini and the curried chicken salad. A favorite pizza is the smoked duck. — Manoa Marketplace; 988-4310. Breakfast, lunch. Early dinner (except Sundays). $

FETE

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FLOUR & BARLEY

This pizza bar in Waikiki’s International Market Place sets the bar pretty high for Italian pies and views. In a prime corner spot overlooking Kalakaua Avenue, enjoy the atmosphere of Waikiki’s main street, or take a seat near the kitchen for a bird’s-eye view of the marketplace’s banyan tree. Not a bad place to be when enjoying some primo brick-oven pizza. Be sure to try the mushroom pizza, covered in truffle oil, truffle cheese and topped with arugula. If you’re more into tomato sauce, the Farm House is loaded with bacon, ham and sausage, all topped with an egg. Pizza paradise! — International Market Place, 2330 Kalakaua Ave.; 892-2993. Lunch, dinner. $$

FOODLAND FARMS

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FOOK YUEN SEAFOOD RESTAURANT

Fook Yuen’s specialty is seafood, specifically its lobster dishes. A popular choice is the live Maine lobster with garlic and butter sauce, but it can also be prepared with ginger and green onion, or in a black bean sauce. This spacious restaurant, a longtime staple in the McCully Shopping Center, features tanks full of the live crustaceans. Other customer favorites include all of the prawn or shrimp plates. Those who don’t want seafood can opt for beef, pork, fowl or vegetable dishes. There are also noodle and rice dishes. All of the food can be shared family-style. Fook Yuen also has an all-you-can-eat lunch menu. — McCully Shopping Center, 1960 Kapiolani Blvd.; 973-0168. Lunch, dinner, late night (until 3 a.m.). $-$$

FORTY CARROTS

For those hunting down a good deal at Ala Moana, this restaurant on the third floor of Blooming­dale’s offers a three-course meal for $30. You get soup, a main dish special and a frozen yogurt dessert. Or, opt for the Ocean Salad, a generous portion of lobster tail, poke and shrimp. The Lobster Moco is a high-end take on the loco moco. While the quality meals present a value that’s hard to pass up, Forty Carrots is best known for its fresh-squeezed juices and frozen yogurt. Pile on the toppings and leave refreshed and ready to get back to shopping. — Bloomingdale’s, Ala Moana Center; 800-3638. Lunch, dinner. $$

FRESH CATCH

Fresh Catch lives up to its name with its offerings — from market- priced poke of all kinds, to smoked fish and pipikaula, seared ahi salad and fish and chips, to unexpected dishes that have nothing to do with seafood. Try the pastele fries for a rich and luxurious treat. The many plate lunches include pastele stew, smoked meat, beef stew, fried or garlic chicken and a Dorito salad (crushed chips serve as the croutons). Fresh Catch offers grab-and-go sashimi trays, catering, specialty platters and a line of bottled sauces at its Kaimuki and Kaneohe locations. Its truck is on hiatus due to a staff shortage. — 3109 Waialae Ave., Kaimuki; 735-7653. 45-1118 Kamehameha Highway, Kaneohe; 235-7653. Lunch, dinner. $-$$

FUJIYAMA TEXAS

The name conjures a funky fusion of sushi and Tex-Mex, but what you’ll get is kushi katsu, a distinct Japanese style of deep-fried skewered meats and vegetables. The owners added “Texas” to the name because they liked the sound of it. Not a bad strategy as some customers were surely drawn here after doing a double take at the name. An extensive menu runs from the traditional (chicken katsu) to the more creative (wiener katsu — come to think of it, this sounds similar to a deep-fried hotdog that you could get at a Texas state fair). Vegetarian options abound for those who prefer to avoid the meat. Pupu, donburi and desserts round out the menu. The yuzu sorbet from Kochi, Japan, sounds like a good way to round out a meal. — 2065 S. King St.; 955-0738. Dinner, late night. Closed Tuesdays. $-$$

GEN KOREAN BBQ HOUSE

“Gen” means beginning in Korean, and this restaurant introduces a next generation in yakiniku and buffet. It’s a buffet in the all-you-can-eat sense, but you don’t have to fetch. Gen streamlines the experience with servers who take orders. To keep gluttony at bay, only four plates may be ordered at a time. About 28 meat-centric items are on the lunch menu, and 36 items at dinner, including plain or marinated beef, chicken, seafood and pork. There’s no taking food home, and you have a two-hour window to finish eating. Macaron ice cream sandwiches can be purchased to-go only. — Ala Moana Center’s Hookipa Terrace; 944-5227. Lunch, dinner, late night. $$$

GOLDEN DUCK

Golden Duck draws a crowd for its affordable, no-fuss Chinese food: cake noodles, egg rolls, sweet-and-sour pork, crispy gau gee and more. True to its name, several duck options are offered: roast duck, stewed duck with bitter melon and Peking duck, among others. The service is friendly and straightforward. Seating is a combination of diner-style booths and tables for larger parties, and the dishes are meant to be shared. There is a small parking lot, but it’s often crowded. — 1221 S. King St., Makiki; 597-8088. Lunch, dinner. $

GOLDEN PORK TONKOTSU RAMEN BAR

Golden Pork became a darling of dining adventurers when it opened in 2015, and for good reason: Its ramen is addictive — rich with taste, affordably priced and easy to love in a cozy, colorful eatery. Japanese restaurant operation Ikka Dining International brought a rewarding sensibility to the space, with pop art-meets-Japanese silk-screen decor and a communal central counter. And the tonkotsu ramen, made by a lengthy reduction process from pork and pork bones, is opaque, creamy and savory. Variations with black garlic oil and spicy red miso are also available. Other simple but delicious offerings, well-suited for pairing with sake or beer, include grilled char siu, gyoza and chicken karaage. — 1279 S. King St.; 888-5358. Lunch, dinner. $$

GREEK MARINA

This restaurant tucked into the corner of the Koko Marina Center boasts a menu of Greek favorites — from souvlaki to moussaka, plus less traditional offerings such as the fresh fish of the day paired with a Greek salad. The Vege Plate is as filling as any meat platter and comes with baba ganoush, hummus, pita bread, stuffed grape leaves, falafel and a salad. The gyro comes with lamb and beef strips, pita bread and a creamy tzatziki sauce. There’s lots of outside seating with a calming view of the marina. — Koko Marina Center, 7192 Kalanianaole Highway, Hawaii Kai; 396-8441. Lunch, dinner. $$-$$$

GRONDIN FRENCH LATIN KITCHEN

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GULICK DELICATESSEN

This local favorite offers a steam table smorgasbord of local-style Japanese and other favorite food items, and may cause serious indecision with all the a la carte choices. Thankfully, set bentos are offered, from $5.95 for a small bento, or larger ones at $9.50, $10 and $10.50. The mini includes teriyaki beef, fried or shoyu chicken (fried is most popular), a slice of Spam, and a scoop of rice. Larger bentos include additional items, and you can always pick up additional a la carte items, such as shiso musubi ($1.35); a generous serving of vegetable tempura ($1.85) or a slice of rolled egg omelet ($2.45). — 1512 Gulick Ave.; 847-1461. Breakfast, lunch. Closed Sundays. $

GYU-KAKU

From the original Hawaii location on Kapiolani Boulevard, Gyu-Kaku Japanese BBQ has grown to five Oahu locations including Ka­polei, Mililani, Waikiki and Windward Mall. Depending on location, diners can choose from different menus offering set courses, a la carte items, or an all-you-can-eat menu, and the restaurants also offer a children’s menu. Pick from popular meats for do-it-yourself grilling, as well as non-grilled items prepared in the kitchen, with the flavors of Japan and elsewhere and fusions thereof, including mozzarella cheese wontons and bacon-and-green onion-wrapped mochi. — Multiple locations. Lunch, dinner. $$-$$$

HALE VIETNAM

Hale Vietnam is known for its pho — the hot, rich, filling broth a result of simmering fresh marrow bones, brisket, flank steak and fresh herbs overnight. It’s served with rice noodles, slices of rare or cooked beef, tendon and tripe, and comes with a side of bean sprouts, basil and chili pepper. Another customer favorite is the Imperial Rolls (six per order) — imitation crab, ground pork, long rice, carrots, onions and spices wrapped in rice paper and deep-fried until crisp. A vegetarian version is available with tofu, yams, mung beans and potatoes. Try the creme de menthe parfait to wrap up your meal on a sweet, minty note (more satisfying than grabbing a peppermint from a tray on your way out the door). — 1140 12th Ave., Kaimuki; 735-7581. Lunch, dinner. Closed Wednesdays. $$

HALEIWA JOE’S SEAFOOD GRILL

There is a “sandy feet are welcome” policy here, so expect to see many beachgoers. Can’t get more casual than that, yet the most popular dinner entree here is a higher-end 22- to 24-ounce prime rib. The bone-in, slow-roasted slab of meat sells out nightly. Popular lunch items are the fresh fish tacos and Longboard lager-battered fish tacos, with fish caught right offHaleiwa. Popular pupu are the sizzling mushrooms and crunchy coconut shrimp (also served as an entree at dinner). Specials change every six weeks. The decor includes art inspired by water-sport legends. — 66-011 Kamehameha Highway, Haleiwa; 637-8005. 46-336 Haiku Road, Kaneohe; 247-6671. Lunch, dinner. $$$

HANK’S HAUTE DOGS

Running a hot dog stand in Hawaii became a dream realized for Henry Adaniya in 2007, when the former Chicago chef opened Hank’s Haute Dogs in Kakaako. His proper Chicago dogs with impossibly green relish, “Fat Boy” bacon- wrapped dogs and the garlic aioli dipping sauce for his natural-cut fries were a revelation for many an Oahu resident. Polish, bratwurst, Hawaiian (Portuguese sausage), chorizo and andouille sausage are available daily, as is the “no dog,” which has no meat. Daily specials also are offered along with a variety of french fries, onion rings, mac and cheese and tropical drinks. — 324 Coral St., Kakaako; 532-4265. Sheraton Maui Resort & Spa, 2605 Kaanapali Parkway; 661-0031. Lunch. $

HARBOR RESTAURANT AT PIER 38

Harbor Restaurant is a cool, comfortable second-floor loft located pierside above Nico’s, with an attractive view of the working harbor and a full bar. Its claim to fame is a charcoal- and wood-burning brasa oven that burns hot and gives its specialty items a wood-grilled flavor. Prime rib is a specialty; steak, salmon and grilled shrimp are also on the menu. Sharing the pier with the Honolulu Fish Auction, the restaurant serves very fresh fish, and the eatery’s way with Spanish-style grilled octopus and swordfish is laudable. Don’t miss out on the roasted, slightly blackened eggplant — a delight, topped with shaved Parmesan cheese. — Pier 38, 1129 Nimitz Highway; 550-3740. Lunch, dinner. $$$

HASR BISTRO

A partnership with Eat Honolulu to supply new lunch items has built on the bistro’s already robust lineup. But don’t fear, favorites such as the Australian wagyu burger, JQ pasta and braised short ribs are still available for lunch, plus the HASR Buco (veal cheeks), cioppino, pan-seared salmon and ahi belly at dinner. The adjacent HASR Wine Co. features about 900 labels and holds free wine tastings Tuesdays and Fridays. Bottles can be purchased and consumed at the bistro without any corkage fee. Live entertainment on Fridays and Saturdays features performers such as Danny Couch and Glenn Medeiros. — 31 N. Pauahi St.; 533-4277. Lunch, dinner (except Mondays), closed Sundays. $$$

HAU TREE LANAI

Food, history and nature converge at this open-air, beachside restaurant where diners can relax under the same hau trees that shaded author Robert Louis Stevenson during his stay on the island. The food by chef Rene Caba — six eggs Benedicts, grilled fish with beurre blanc caper sauce or Chinese-style opakapaka — only furthers the feeling of having traveled back in time. Caba also prepares a monthly prix fixe dinner. Call ahead for a reservation. — New Otani Kaimana Beach Hotel, 2863 Kalakaua Ave., Waikiki; 921-7066. Breakfast, lunch, dinner. $$-$$$$

HAWAII POT SHABU SHABU HOUSE

With three locations, Hawaii Pot Shabu Shabu House has you covered on the Windward side (Kailua), west side (Kapolei) and in town (Honolulu). The customizability makes this a popular place among diners. First, choose your broth. Original, chicken, miso, tom yum, and seafood are among the options. Next, choose your protein: Rib-eye, pork belly, chicken and beef tongue, to name a few. Finally, mix in some sauce: Mustard, bean curd, chili garlic, parsley, hoisin and many more. Big eaters can take advantage of all-you-can-eat buffet menus for keiki and adults. There are also vegan choices and the Honolulu restaurant is open until 5 a.m. on weekends. — Multiple locations. Lunch, dinner, late-night. $$$

HELENA’S HAWAIIAN FOOD

Trendy eateries may be popping up every other day, but sometimes what you want is tried-and-true Hawaiian food: lomi salmon and poi, laulau and chicken long rice, kalua pork and fried butterfish collars. Other must-trys here are the tripe stew, short ribs pipikaula style and luau squid. Helena’s has been cooking broke-da-mouth fare since 1946 (and still takes cash only). This family-owned business is built on the values of hard work, perseverance and passion. But don’t take our word for it: Helena’s won a James Beard Award as a “Regional Classic” in 2000. — 1240 N. School St., Kalihi; 845-8044. Lunch, dinner. Closed Saturdays-Mondays. $-$$

HIDEOUT

Along with the transformed Laylow Hotel, a mod, colorful location on Kuhio Avenue, the Hideout restaurant opened in March. Not only a hideout, it’s an entertaining place to hang out, with open-air seating on a lanai that makes the most of the location. Fire pits for evening get-togethers and nightly music reinforce the social vibe. On the menu, you’ll find mid-priced offerings such as flatbreads topped with kalua pork and pineapple, or spicy chicken and pickled papaya, as well as pepperoni and mozzarella. There’s also a coffee bar and indoor seating. — 2299 Kuhio Ave., Waikiki; 628-3060. Breakfast, lunch, dinner. $$-$$$

HIGHWAY INN

Serving Hawaiian food since 1947, this family biz does the classics well — laulau, kalua pork, squid luau, pipikaula and the like. This all flows seamlessly with a local-kine menu at its longtime Waipahu location that features 21 poke appetizers and a breakfast menu that includes Vienna sausage and rice. A much larger menu at the Kakaako location reflects a more contemporary vibe. No Vienna sausage here; rather, consider a Pua‘a Kalua Eggs Benedict with taro muffins and red sauce “with a kick.” Later in the day, enjoy a seared ahi salad, Big Isle grass-fed burgers and the Plantation Mixed Plate of pulehu beef, grilled chicken adobo and panko- crusted fish tempura. Find craft cocktails, craft beer and wine at Kakaako as well. Highway Inn also handles the lunch concession at Bishop Museum. — 94-226 Leoku St., Waipahu; 677-4345. 680 Ala Moana Blvd., Kakaako; 954-4955. Breakfast, lunch, dinner (no dinner on Sundays). $-$$

HIMALAYAN KITCHEN

Fresh ingredients boost flavors that dance on the palate and satisfy the soul at this Kaimuki venue that serves up Indian and Nepali cuisine. Start with hot and fresh garlic naan or crisp papadum and a Himalayan Saag Dip with fresh spinach and cream cheese. Continue with countless hearty dishes for vegetarians and meat lovers alike. Everest Sekuwa, tender lamb chunks grilled in the tandoori oven, is richly satisfying, as is a mixed biryani rice dish, a feast in itself with shrimp, lamb and chicken chunks and a variety of veggies. Meanwhile, tasty dal (lentil stew), aloo saag, a spinach and potato dish, and a bhuna curry fortified with tofu, leave no vegan diner wanting. — 1137 11th Ave., Kaimuki; 735-1122. Lunch (Tuesdays-Fridays), dinner. $$-$$$

HOKKAIDO RAMEN SANTOUKA

The signature toroniku (pork cheek) at Hokkaido Ramen Santouka explodes with flavor, yet the texture is soft to the point of melting in your mouth. The pork and garnishes — such as wood-ear mushroom, bamboo shoots, green onion and, if you order spicy ramen, long, dried pepper strips — are served separately from your noodles and broth. Tonkotsu ramen can be ordered in small, medium, or large sizes, in shio (salt), shoyu, miso or kara (spicy) miso flavors. Requisite sides such as gyoza and marinated, soft-cooked eggs are offered, as is paozi, a pork bun with tender toroniku tucked inside. Unlike most ramen joints, this one offers a loco moco with its own signature ingredients. — 801 Kaheka St.; 941-1101. Mitsuwa Marketplace, 2330 Kalakaua Ave.; 664-0736.

HOKU’S

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HONOLULU MUSEUM OF ART CAFE

Midday sustenance at the cafe makes it possible to spend a day strolling the beautiful galleries and courtyards of the museum. With chef Jacob Silver at the helm, dishes such as smoked barbecue pork and cabbage, and broiled Black Angus minute steak with creamy herbed polenta and roasted shallot bordelaise will take their place alongside such current crowd pleasers as grilled shrimp and turkey curry salads, and filet mignon and meatloaf sandwiches. The open-air garden courtyard contributes to the leisurely, artful experience. — Honolulu Museum of Art, 900 S. Beretania St.; 532-8734. Lunch. Closed Sundays and Mondays. $$

HUGHLEY’S SOUTHERN CUISINE

The most popular combo plate at Hughley’s is chicken and catfish, says Ken Hughley, chef and owner. Hankerings for golden-brown, deep-fried goodness, as well as grilled and baked options will be sated here. Regular and combo plates come with cornbread and two sides, to make choosing from the 15 options a little less painful. Collard greens, hush puppies, fried okra, mac and cheese, and black-eyed peas are just a few of the selections. Mini plates, po’ boy sandwiches, salads and super-sweet Southern sweet tea round out the menu. No corkage fee for BYOB customers. — Aiea Town Square, 99-080 Kauhale St.; 380-4200. $$

HY’S STEAK HOUSE

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IMANAS TEI

It’s easy to overlook this understated restaurant. It isn’t trying to be trendy, and it doesn’t have a flashy storefront. But its traditional izakaya dishes — sushi, sashimi, fresh oysters and various shabu shabu — are exceptionally well prepared, generously portioned and reasonably priced. A customer favorite is the Seafood Dynamite, a stew-like dish served hot. The restaurant itself has a cozy, comfortable ambiance thanks to warm lighting and wooden furniture and accents. The service is excellent as well. Last year it ranked No. 5 on TimeOut.com’s list of best Japanese Restaurants in the United States. — 2626 S. King St. (next to Puck’s Alley); 941-2626. Dinner. $$$

IZAKAYA GAZEN

Tofu is prepared fresh here daily, using a traditional Japanese method that has remained unchanged for more than 200 years. The tofu sampler includes Yose (paired with houji tea salt and Hawaiian sea salt), Sukui (infused with the rich taste of dashi) and Kurogoma (infused with black sesame). Teppanyaki dishes are also well crafted, cooked on 3-centimeter-thick steel plates to maintain optimal cooking temperature. The Japanese-style omelet is described as “melt-in-your-mouth.” — 2840 Kapiolani Blvd.; 737-0230. Dinner, late night on Fridays and Saturdays. $-$$

IZAKAYA NONBEI

Restaurants come and go, but Nonbei has been around for 30 years and is still getting rave reviews. The prix fixe tasting menu starts with miso soup and crab avocado salad, moving on to grilled eggplant, wafu steak and fish karaage before wrapping up with dessert. The regular menu is a tightly edited selection of chirashi, nigiri and sashimi along with some steak and seafood options (hotate garlic or butteryaki — scallops sauteed in butter or garlic butter). Prices are higher than the average izakaya, but that pays off in quality and fresh ingredients. Be sure to try the frozen sake. — 3108 Olu St., Kapahulu; 734-5573. Dinner. $$$

IZAKAYA TORAE TORAE

Sushi, chawanmushi, salads, soups, fried and grilled meat — you’ll find it all here. The Pork Belly Kakuni features Sunterra Farms pork belly simmered in a soy-based sauce, while a crab croquette mixes Alaskan snow crab and sweet corn, served with a cream sauce. The izakaya describes the menu as “everything but the kitchen sink.” And speaking of the kitchen, this one has an open layout that allows you to watch from the sushi bar as your food is prepared. — 1111 McCully St. (at Young Street); 949-5959. Dinner. $$