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This week’s menu in the March 3 edition of Crave: Kimchi, craft pizza pies and Side Street Inn’s new look

By Star-Advertiser Staff

March 2, 2021

Hawaii Photos

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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

Kimchi made with green onion, mustard greens, radish greens, won bok and daikon. Click here to read more.
2/9
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Workers at Halm’s Enterprises mix won bok kimchi, to be packed in jars under the Kohala Kim Chee label. Click here to read more.
3/9
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NADINE KAM/SPECIAL TO THE STAR-ADVERTISER

The ‘Ili‘ili Supreme, topped with pepperoni, sausage, olives, peppers and fior di latte, a cow’s milk mozzarella, is a house pizza at ‘Ili‘ili Cash & Carry. Click here to read more.
4/9
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NADINE KAM/SPECIAL TO THE STAR-ADVERTISER

A Detroit-style rectangular pie at Pizza Mamo is topped with cheese, pesto and Pono Pork sausage. Crimini mushrooms and olives were add-on toppings. The cheese bakes up to form a crust on the sides. Click here to read more.
5/9
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BETTY SHIMABUKURO/BSHIMABUKURO@STARADVERTISER.COM

The original Side Street Inn on Hopaka Street is open again, with a sleek new look, but the same classic dishes. The spirit of founder Colin Nishida is also clearly in the house. Click here to read more.
6/9
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BETTY SHIMABUKURO/BSHIMABUKURO@STARADVERTISER.COM

An item being developed specially for the location is grilled lemon grass chicken served with shrimp chips, based loosely on founder Colin Nishida’s Crispy-Skin Chicken. A T-shirt under the plate is printed with one of Nishida’s sayings: “All I ever wanted was a bar.” Click here to read more.
7/9
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BETTY SHIMABUKURO/BSHIMABUKURO@STARADVERTISER.COM

The menu at the original Side Street Inn is mostly an echo of the Kapahulu location, with many favorites listed on the walls. Lilikoi ribs, Roast Pork Poke and deep-fried whole fish are among choices. Click here to read more.
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BETTY SHIMABUKURO/BSHIMABUKURO@STARADVERTISER.COM

Chef Jonathan Domingo, left, general manager Gay Kanbara and Tsuru gather in the sleek new dining area. Each is a Side Street veteran. Domingo has 16 years with the company; Kanbara and Tsuru have 20-plus apiece. Click here to read more.
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COURTESY HAWAIIAN AIRLINES

MW Restaurant chefs Wade Ueoka and Michelle Karr-Ueoka are the new executive chefs for Hawaiian Airlines. Click here to read more.
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