J.J. DOLAN’S

Loyal customers swear this is the best pizza on the island. Every pie is handcrafted with on-point ingredients. You can order from a menu of ready-made pies (the Molto Formaggio is described as “off-the-charts cheesy with six varieties: havarti, Brie, Gouda, fontina, mozzarella and Parmesan”), build your own perfect pie (limited to four toppings) or order by the slice. The website describes this place as “an Irish pub with New York pizza from two guys in Chinatown.” That makes it a great place to grab a drink and unwind after work, in our book. — 1147 Bethel St.; 537-4992. Lunch, dinner, late night. Closed Sundays. $$

JADE DYNASTY SEAFOOD RESTAURANT

With more than 8,000 square feet of dining space, a 32-foot-wide stage, seven private rooms and a state-of-the-art video and sound system, Jade Dynasty feels downright palatial. The menu, created by chefs trained in China, matches the size of the space. Hundreds of options are on the dim sum and main menus. Prices are reasonable, ranging from under $2 for the ginseng soup with seafood dumplings to about $40 for the braised sliced abalone. Plenty of seafood options are available at market price — steamed crab with garlic, garlic-butter lobster and salt-pepper live Kahuku prawns. — Ala Moana Center; 947-8818. Lunch, dinner. Dim sum available until 5 p.m. $$-$$$

JAPANESE BBQ YOSHI

Meat connoisseurs will rejoice at the menu here. A5 wagyu is the highest grade of Japanese beef, and you’ll find it at this restaurant, along with other premium cuts of pork belly, beef tongue, prime kalbi and more. It’s all served yakiniku style and can be ordered as part of a set for two people. The sets come with appetizers, several cuts of meat and dessert. For more affordable offerings, come during Special Yoshi Hour, 5-6 p.m. and 9-10:30 p.m. — 1316 Young St.; 784-0067. Dinner, late night Fridays and Saturdays. $$$

JAWAIIAN IRIE JERK

Cassie Simmonds’ popular eatery has moved to a new location on Waialae Avenue a few stone-skips away from his old location in Kaimuki, and longtime fans will be happy to know the charm and authentic Jamaican cuisine still abound. The bigger, airier space allows for a cooler dining experience, where diners can listen to live steel drum music on Fridays, Saturdays and Sundays. Jerk Wings and Festival are a must-have. The slightly sweet pan-fried dough with hints of cinnamon complements the spicy chicken. The well-spiced curried goat, a Jamaican favorite, offers a wonderful depth of flavor. Refresh your palate with one of the specialty drinks: house-brewed sorrel or a pineapple-ginger blend. Or BYOB. — 3574 Waialae Ave., Kaimuki; 388-2917. Lunch, dinner. $$

JIMBO RESTAURANT

Udon fans who aren’t feeling the love amid the ramen craze should head out to this mainstay, established in 1994 by Jimbo Moto­jima. Motojima makes his own noodles daily, then serves them with all manner of toppings, broths and dipping sauces. Traditional Japanese bowls of natto and yamaimo over cold noodles share the lineup with local faves such as curry udon, and then there are donburi and rice curries. Recommended: Kurobuta (Berkshire) pork donburi with gyoza and specialty udons — kamaage (noodles dipped in broth), tanuki (with tempura chips) and zouni (with grilled mochi). — 1936 S. King St., McCully; 947-2211. Lunch, dinner. $$

JINROKU PACIFIC TEPPAN GRILL & BAR

The okonomiyaki menu is the standout here, devoted to the Japanese-style savory pancake made with fried batter and a mixture of cabbage, meat and seafood. Jinroku delivers with its Deluxe Pizza version (squid, shrimp and scallop), Suji Kim Chee (beef tendon, kim chee and potato) and Jinroku Special (squid, shrimp, octopus, scallop, beef and pork), to name just a few. Jinroku also has several negiyaki dishes that replace cabbage in the okonomiyaki with green onions. — 2427 Kuhio Ave., Waikiki; 926-8955. Lunch, dinner. $$$

JJ BISTRO & FRENCH PASTRY

This family-run cafe specializes in French and Laotian cuisine. Chef-owner Praseuth Luangkhot, also known as JJ, offers popular savory menu items that include the Fisherman’s Pot Pie (salmon, scallop, shrimp, bamboo, eggplant, red bell peppers and zucchini with a green curry sauce, all on a puff pastry shell), lamb Wellington (rack of lamb with bell pepper and cheese wrapped in puff pastry with a black pepper cream sauce) and the lobster pad Thai (classic pad Thai topped with a Maine lobster tail). Pastas and homemade pizzas abound as well. JJ’s may be best known for desserts, specifically its Chocolate Pyramid cake, but also for many tarts and cheesecakes. — 3447 Waialae Ave., Kaimuki; 739-0993. Lunch, dinner. $$

JO2 NATURAL CUISINE

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JUICY BREW

The one given at Juicy Brew is change — as in, what’s on the menu. Siblings Jennifer and Christina Hee stay flexible and creative about cooking what’s available day-to-day from local farms, and they apply their culinary magic to healthful, mostly vegan, always tasty dishes that have built them a loyal following. On any given day, expect to see some sort of burrito, sandwiches, salads, soups and perhaps a curry, pasta, quiche and casserole or two. On weekends, partake of vegan and vegetarian buffets. — 1401 S. Beretania St., Makiki; 469-1991. 3392 Waialae Ave., Kaimuki; 797-9177. Breakfast, lunch. $-$$

KA IKENA LAUAE

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KAHAI STREET KITCHEN

When you step up to this hole-in-the-wall eatery, you’ll expect to be served plate lunch fare, and sure enough, you’ll receive a Styrofoam plate packed with two scoops of rice, mac salad and a meat-based protein. But looks are deceptive. What you’re actually getting is gourmet street fare at a steal. The crispy garlic chicken offers a satisfying crunch. As for the Korean Loco Moco and the Yuzu Honey fried chicken, they’re definitely not your typical plate-lunch fillers. You can dine in or order to-go at the takeout window. Parking is tight, so plan to spend some time tracking down street parking. — 946 Coolidge St. 845-0320. Breakfast, lunch, dinner. Closed Sundays-Mondays; close at 3 p.m. Saturdays. $$

KAHUKU FARMS CAFE

This North Shore outpost is the “farm-to-table” catchphrase brought to life. The farm is steps away from the al fresco cafe and supplies it with the fresh produce that is the foundation of the menu. Case in point: Acai bowls recently added to the menu are made with acai berries from trees planted on the farm more than eight years ago that came into production in late 2016. The bowls also feature the farm’s apple bananas and vanilla bean (used in a vanilla haupia), with lilikoi butter and a graham- mac nut crumble. The menu is a quick read: grilled vegetables served in a panini, salad or soup. Or try the Farm Pizza (bruschetta with tomato, eggplant and macadamia nut pesto), paired with a choice of nondairy smoothies. — 56-800 Kamehameha Highway, Kahuku; 293-8159. Lunch. Closed Tuesdays. $

KAHUMANA ORGANIC FARM & CAFE

It’s all about fresh, healthy and inexpensive meals — all for a good cause — at Kahumana Organic Farm & Cafe. The restaurant is part of the Kahumana Community Center, dedicated to “co-create a healthy, inclusive and productive farm-based community with homeless families, people with disabilities and youth.” The cafe helps fund the community center’s programs. Produce served at the cafe is grown on the farm, and fish is brought in once or twice a week. Popular items include the goat cheese with garlic and herbs, macadamia nut pesto, coconut lentil curry and seared ahi with dragon fruit salsa. — 86-660 Lualualei Homestead Road, Waianae; 696-8844. Lunch, dinner. Closed Sundays and Mondays. $$

KAI MARKET

Darren Demaya started at the bottom of the food chain (as part-time dishwasher) and now he’s at the top (as executive chef), running one of Honolulu’s top buffets. Island fusion is the name of the game at Kai Market, said the chef. Top breakfast buffet items are the omelets and broiled salmon. For dinner, at the barbecue buffet (Mondays to Thursdays) fans return for the pineapple glazed baby- back ribs and garlic shrimp. At the seafood buffet (Fridays to Sundays), santolla red crab, steamed whole fish and ahi sashimi are musts. Kamaaina get a 25-percent discount, except on holidays. — Sheraton Waikiki, 2255 Kalakaua Ave.; 921-4600. Breakfast, dinner. $$$$

KAIMUKI SUPERETTE

Chef-restaurateur Ed Kenney’s commitment to local and delicious food never wavers, and his grab- and-go eatery offers a bountiful menu. A salad case presents some half-dozen options, from roots and grains to tomatoes and greens. There are melts and savory tarts, and sandwiches featuring local proteins such as he‘e (octopus), pork sausage, meatloaf and ahi. Breakfast options are ono and healthful as well. — 3458 Waialae Ave., Kaimuki; 734-7800. Closed Sundays. Breakfast, lunch. $-$$.

KAIWA

Kaiwa strives to deliver classic Japanese cuisine with a modern Hawaiian twist. This balancing of the traditional with the contemporary is reflected in the restaurant’s name, which means “harmony” and “symphony.” The kitchen uses local ingredients whenever possible, such as in the Nalo Green Salad, grown on Nalo Farms in Waimanalo, and the Pipikaula and Watercress Hot Salad made with cured local beef, grilled mushrooms, Maui onion and Pearl City watercress. Classic Japanese offerings such as sushi and teppanyaki are also must-tries. Happy hour runs 5-6 p.m. — Waikiki Beach Walk, 226 Lewers St., second floor; 924-1555. Lunch, dinner. $$$-$$$$

KAKA‘AKO KITCHEN

Those who prefer an elevated plate lunch served in a cool, relaxing setting are drawn to chef Russell Siu’s eatery. The focus here is on healthy plate lunches made with global flavors and techniques. Make no mistake, though, this is still a local joint: Ahi, mahimahi, beef stew and char siu chicken salad share space on the menu with hamburgers, garlic mac-nut chicken wraps and portobello mushroom sandwiches. Have a Green River to wash it all down. For something more formal, call ahead to inquire about the monthly Picnic on the Lanai, a themed dinner with wine pairing, served family style. — Ward Centre, 1200 Ala Moana Blvd.; 596-7488. Lunch, dinner. Closes early on Sundays. $$

KALAPAWAI CAFE

Kalapawai Cafe is a gem in Kailua — unpretentious, yet offering layered pleasures. This year a second location opened in Kapolei, offering a similar sophisticated menu, gratifying wine list and knowledgeable servers. Until 5 p.m. both serve matter-of-fact but well-conceived items such as breakfast bagels, turkey wraps and salads. At 5 the possibilities expand, and the Mediterranean-inspired menu rewards. Salads and sides are delicious, and the thick-cut pork chop is a must. Auction-fresh fish is also ideally prepared. With indoor and outdoor seating (no reservations accepted, so there may be a wait) and a rustic setting, Kalapawai Cafe offers fine dining without the hype. — 750 Kailua Road; 262-3354; 711 Kamokila Blvd., Kapolei; 674-1700. Breakfast, lunch, dinner. $-$$$

KAN ZAMAN

The Moroccan and Lebanese offerings by chefs Youssef Dakroub and Kamal Jemmari are drawing an expanded audience with the opening of Kan Zaman’s second location in Kaimuki this year. Midday diners can select from sandwiches of shawarma, kebabs, lamb sausage and falafel. During the dinner hour, begin the meal with Middle Eastern classics such as hummus, baba ghanoush and more, followed by entrees of tajines; slow-braised meats seasoned with preserved lemon and saffron; grilled rack of lamb; grilled fish; shawarmas; and kebabs. Desserts such as a fragrant orange blossom cheesecake round out the meal. — 1028 Nuuanu Ave., downtown; 554-3847; 1127 11th Ave., Kaimuki; 260-1763. Lunch, dinner. Downtown location closed Sundays. $$-$$$

KATSUMIDORI

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KIN WAH CHOP SUEY

The crisp gau gee at the family-run Kin Wah Chop Suey sells out every day, so every morning, managers and staff stuff 40 pounds of pork into more than 700 wrappers. But it’s the Chinese chicken salad that is the biggest seller, a weekday lunch special for $7 (Singapore noodles and beef stew with noodles are other options). Eleven lunch plate choices are priced at $8.25 each. The regular menu is more than 237 items long and features soup, chop suey, pork, beef, seafood, chicken, duck and vegetarian categories, egg foo young, rice and noodle dishes, various types of gau gee and won ton, and sizzling platters — and that doesn’t even count other specials. — Kin Wah Chop Suey, 45-588 Kamehameha Highway, Kaneohe, 247-4812. $

KOHNOTORI

Kohnotori has been winning fans for its authentic yakiniku and sushi. The chicken gizzards, fried beef tongue and short rib skewers are popular choices to pair with pitchers of beer. So are the bacon-wrapped items: asparagus, quail egg, mochi, enoki mushrooms and more. A variety of nabe, or hot pots, are also options. You could easily get carried away filling up on the savory fare, but leave room for the Honey Toast, which comes with a generous scoop of matcha ice cream and cinnamon-sprinkled whipped cream. — 514 Piikoi St. 592-8500. Dinner, late night. Plus breakfast, lunch on Mondays. Closed Sundays. $$.

KOKO HEAD CAFE

Celebrity chef Lee Anne Wong may have been the initial draw, but several years later, this island- style cafe continues to draw lines that stretch into the parking lot. Folks return for such dishes as Kimchi Cheddar Scones, Cornflake French Toast, Dumplings All Day Wong (which is also the name of her cookbook) and Poi Biscuit and Gravy. Wong, a second-generation Chinese-American born and raised in New York, moved to Hawaii in 2013. By the time she got here, she’d already honed her skills at such renowned restaurants as Marcus Samuelsson’s Aquavit and Jean Georges Vongerichten’s restaurant 66. All of that pedigree influences her menu. — 1145C 12th Ave.; 732-8920. Breakfast, lunch. $$

KONA BREWING CO.

There’s nothing like a good beer to go with a good meal. Kona Brewing Co. delivers on both fronts, with more than 20 selections brewed in Kona and a menu with lots of popular items. Consider beloved pupu such as Uncle’s Ahi Poke, Pawai Pepperoni Rolls and lettuce wrap (tofu, chicken or shrimp), plus favored entrees that include the Mana Grill (shoyu ginger chicken, kalua pork with cabbage and Portuguese sausage) and sesame-crusted ahi. There is also a long list of specialty pizza. Top beers: Big Wave Golden Ale, Fire Rock Pale Ale and Longboard Island Lager. Don’t know where to start? The restaurant’s “Beer Pairing 101” helps customers select the beer that would best suit their meal. — Koko Marina Center, 7192 Kalanianaole Highway (Hawaii Kai); 396-5662. 74-5612 Pawai Place (Kailua-Kona); 808-334-2739. Lunch, dinner. $$-$$$

KONA KAI SUSHI

Kona Kai Sushi specializes in omakase, so most customers come in, sit back and let the chef serve up an assortment of sushi. They’re likely to get lobster, baby calamari, scallop, salmon, ikura and specialty items including seasonal fish. Those who order off the menu most often turn to hagashi maguro and aji nigiri, and the South African rock lobster tail is among the most popular baked selections. With just 42 seats in the restaurant, reservations are highly recommended. — 3579 Waialae Ave., Kaimuki; 594-7687. Dinner. Closed Sundays and Mondays. $$-$$$$

KONO’S

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KUA AINA

Kua Aina will forever be known as President Barack Obama’s favorite burger joint after the former commander-in-chief was reportedly photographed there in 2008. Generous portions aren’t limited to the burgers (choose among quarter-, third- or half-pound patties), but also the garnishes. The avocado burger is a favorite because the avocado slice rivals the size of the burger. Ditto on the fruit in the pineapple burger. Selections are many since Kua Aina has an extensive sandwich menu and array of sides (soups, salads, and popcorn shrimp in addition to fries and onion rings). — 66-160 Kamehameha Highway, Haleiwa; 637-6067. Lunch, dinner. $

L & L

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — Multiple locations. Breakfast, lunch, dinner. $

LA CUCINA RISTORANTE ITALIANO

Chef-owner Don Truong spent his growing-up years in Sicily in the summer, and his cuisine at La Cucina bears that influence. Pasta dishes include gnocchi with homemade Italian sausage in a vodka sauce topped with Pecorino Romano; Ravioli Neri, squid-ink ravioli filled with lobster in a basil and saffron cream sauce; and Risotto Funghi, porcini mushrooms topped with truffle oil and Parmesan. Dishes not to be missed include the Cioppino di Pesce, a fish and seafood stew; Agnello shank, baked lamb shank braised with fresh herbs in tomato sauce; and the restaurant’s osso buco. — 725 Kapiolani Blvd., C-112; 593-2626. Dinner. Closed Sundays. $$$

LA MER

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — Halekulani, 2199 Kalia Road, Waikiki; 923-2311. Dinner. $$$$

LA PALME D’OR

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LA TOUR CAFE

Whether stopping in for a box of macarons to share, a macaron or kouign amann for the road, or to sate a serious mealtime hunger, La Tour Cafe satisfies at four full-service locations on Oahu and an abbreviated LTC shop in Kaneohe. The restaurants’ top seller is the French dip, but burgers, panini and flatbread pizzas are worth return visits. The restaurants’ cold-brew coffee is among specialty drinks available. — Multiple locations. Brunch, lunch, dinner. $$

LE BISTRO

In today’s Instagram culture, diners truly do eat with their eyes first. And chef Alan Takasaki’s creations are perfectly plated, ready for their closeups. Le Bistro is known for its French-inspired dishes that keep customers coming back for favorites such as the Beef Quartet, short ribs and rack of lamb. Save room for such desserts as the Caramelized Apple Tarte Fines, Caramelized Pear Sundae or the Macadamia Nut Crusted Berry Tart. — Niu Valley Shopping Center, 5730 Kalanianaole Highway; 373-7990. Dinner. Closed Tuesdays. $$$$

LEGEND SEAFOOD RESTAURANT

Legend is known for its extensive dim sum menu: pork and seafood dumplings, baked pork manapua, taro puffs, and mochi rice in lotus leaf, to name just a few. There’s also an a la carte menu of Hong Kong Cantonese-style dishes, including soups, seafood, pork, beef and chicken dishes, and noodle and rice dishes. The restaurant also does catering. — Chinatown Cultural Plaza (100 N. Beretania St.); 532-1868. Brunch, lunch, dinner. Plus breakfast on Saturdays, Sundays. Closed Wednesdays. $$

LILIHA BAKERY & COFFEE SHOP

Every restaurant is looking for that one creation that will capture the imagination of the public. Liliha Bakery and Coffee Shop hit on success last summer with the introduction of the poi mochi doughnut, a take on the pon de ring doughnut, which originated in Japan. This version is a sweet, soft, chewy pastry that’s purple on the inside. The Liliha and Nimitz locations sell about 2,000 poi mochi donuts on weekdays and 3,000 on weekends, according to the company’s website. The bakery was already known for its Coco Puff, filled with chocolate pudding and topped with chantilly frosting. The diner, meanwhile, serves local favorites such as grilled mahimahi, beef stew and hamburger steak. The Liliha location recently underwent renovation to add more tables. — 515 N. Kuakini St. (open 24 hours, closed Mondays); 531-1651. 580 N. Nimitz Highway; 537-2488. Breakfast, lunch, dinner. $

LITTLE SHEEP MONGOLIAN HOT POT

There are a multitude of options at this Chinese hot-pot chain that’s gone international. The broth itself comes just two ways: the mellow original, fueled with dozens of spices and herbs; and the spicy, with the addition of mala chili oil that turns it fiery and red. It’s the menu that is vast, with some three dozen beef, lamb, chicken, pork and seafood selections that come thinly sliced for instant cooking in the pot, as well as in sausages, fishcake, meatballs and dumplings. An array of tofu and noodles, and endless vegetable options abound, from all manner of greens to mushrooms, corn, lotus and taro roots, and much more. — Ward Centre, 1200 Ala Moana Blvd.; 593-0055. Lunch, dinner. $$-$$$

LITTLE VILLAGE NOODLE HOUSE

This cheery, dependable Chinese restaurant is an anchor attraction in Chinatown, with friendly service and a tasty, varied menu. While duck noodle soup, chicken, lamb and pork dishes are available in vast permutations, this restaurant is also a good choice for vegetarians; try the moo shu roll, or the mixed vegetable and tofu with pan-fried egg noodle. It’s a great value, with no charge for BYOB. Little Village raises the bar for everyday dining; locals know this, and they keep the restaurant hopping. — 1113 Smith St.; 545-3008. Lunch, dinner. $$

LIVESTOCK TAVERN

Livestock Tavern is just a skip across the street from sister restaurant Lucky Belly, but the two Chinatown restaurants are widely separated in cuisine. Where Lucky Belly specializes in ramen, Livestock leans more toward hefty, hearty, bistro fare. The menu changes frequently, so it can be hard to target favorites, but count on classy sandwiches, such as a Maine lobster roll and the Tavern burger (with bacon onion marmalade, Gruyere cheese, frisee, tomato and brioche). — 49 North Hotel St.; 537-2577. Lunch, dinner. Closed Sundays. $$$

LUCKY BELLY

What a great concept for a restaurant — a place where your belly gets lucky. This friendly Chinatown spot begins with ramen, offering a half-dozen versions of warm satisfaction. The Belly Bowl is a top choice, loaded with pork belly, bacon and sausage. Other bowls are less indulgent, for example the Fungi Bowl with maitake, hon shimeji and shiitake mushrooms in a vegetarian broth. It’s not all noodles, though. Sandwiches also satisfy — chicken karaage on a bun, for example. Or go the formal entree route with uni gnocchi, soy-ginger beef cheeks or miso-braised pork belly. Dinner is served until midnight and “The Window” provides a separate takeout menu until 2:30 a.m. Thursdays through Saturdays. — 50 N. Hotel St.; 531-1888. Lunch, dinner, late night. Closed Sundays. $-$$

M.A.C. 24/7 RESTAURANT + BAR

If you find yourself prowling Waikiki at 4 a.m. looking for something decent to eat, point yourself in the direction of M.A.C. 24/7, where a single order is enough to feed three. This futuristic diner specializes in modern American cuisine: Eleven-Spice Chicken Wings, Fried Lobster Mac & Cheese Bites and Hawaiian Moonfish Tacos. But what it’s really known for are pancakes, specifically its Pancake Challenge. If you can polish off three 14-inch pancakes with various toppings in 90 minutes, the pancakes are free, you get a T-shirt and your photo goes on the Wall of Fame. Be warned: Adam Richman of the Travel Channel’s “Man v. Food” show was conquered by this challenge. We won’t judge you if you opt for an fruit parfait instead. — Hilton Waikiki Beach Hotel, 2500 Kuhio Ave.; 921-5564. 24 hours. $$$

MAGURO BROTHERS

The Maguro Brothers — Junichiro and Ryojiro Tsuchiya, who previously ran Sakura restaurant — opened a stall in a back corner of Chinatown’s Kekaulike Market in 2014, drawing avid eaters from all over town (and tourists by the dozen, as well) to scoop up fresh, glistening sashimi and poke dishes made from hamachi, ahi, octopus, salmon and more. In the style of a Tsukiji fish market stall, it features few frills but great taste, and is one of the most affordable places in Hawaii to sample chutoro, or fatty tuna. Ditto for broiled hamachi (yellowtail tuna) or salmon collar plates. There are only seats for 12 (generously), but takeout is available. Just over a year ago, the brothers opened a takeout window in Waikiki, open in the evenings and serving the same ultra-fresh fish direct from the Honolulu auction. — Kekaulike Market, 1039 Kekaulike St., Chinatown; 259-7100. Lunch (closed Sundays). 421 Lewers St.; 230-3470. Dinner (closed Sundays). $-$$

MAGURO-YA

Maguro-Ya stays true to its Japanese roots with a menu featuring sushi, teishoku, chirashi and more. Ahi is the star ingredient and it comes raw, breaded, fried and glazed. The noodle dishes are also a good choice as are the tempura, which arrives hot and crispy. Sushi can be ordered a la carte, or try the sushi, tempura and noodle set (your choice of hot or cold udon or soba) to sample all three dishes. There are also lots of specials, such as the whole fried moi. Chef Goro Obara goes to the fish market every morning to ensure the freshest ingredients for his dishes. — 3565 Waialae Ave., Kaimuki; 732-3775. Lunch, dinner. Closed Mondays. $$

MAHALOHA BURGER

Quality ingredients elevate Mahaloha Burgers from the stuff at fast-food restaurants. Owner Jesse Aguinaldo uses grass-fed Big Island beef and fresh veggies. The juicy, generously portioned patties (choose between a third-pound “single” or a half-pound “double”) pack a flavorful punch, and the fries arrive crisp and well-seasoned. In addition to the classic burgers and fries, Mahaloha’s menu includes a chicken katsu burger, a veggie burger, a mahimahi sandwich, bacon cheese fries and Parmesan fries. There’s also an array of gourmet hot dogs, from the classic beef to a loco moco hot dog. Mahaloha Burgers has two locations — there’s seating and beer on tap at the Kailua location; in Waikiki it’s in a food court, so take your burger to go and head for the beach. — Royal Hawaiian Center, 2233 Kalakaua Ave.; 926-6500. 143 Hekili St., Kailua; 263-2777. Lunch, dinner. $

MAHINA & SUN’S

Locavore chef Ed Kenney’s stylish restaurant, tucked in a ground-floor corner of the boutique hotel Surfjack, has attracted diners including Barack Obama, who visited during his last island holiday as POTUS. Kenney has a sure hand with locally grown vegetables and seafood: Don’t skip his preparations of ulu (breadfruit), paiai (hand-pounded taro) or whole, mochiko-fried deep-sea snapper. Kenney’s restaurants are unique in Hawaii for committing to follow Monterey Aquarium’s Seafood Watch Program, established to discourage overconsumption of threatened species; for that reason, you may find a lesser-known, locally caught fish here to be delighted by, including ahi palaha (white tuna), opah or monchong. The restaurant’s commitment to sustainable foods adds extra deliciousness. — Surfjack Hotel, 412 Lewers St.; 924-5810. Breakfast, lunch, dinner. $$-$$$

MAILE’S THAI BISTRO

Owner Maile Sengoura has been experimenting in the kitchen since she was a child. She’s worked at Paesano Ristorante Italiano in Manoa and helped run Assaggio Ristorante Italiano in Hawaii Kai, but had always been drawn to the flavors of Thai and Laotian cuisine. At Maile’s Thai Bistro, she’s created a menu based on her passion for those flavors — chicken satay, green papaya salad, pad thai —presented in a stylish yet relaxed atmosphere. — Hawaii Kai Towne Center, 333 Keahole St.; 394-2488. Lunch, dinner. $$-$$$

MAMA’S FISH HOUSE

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MARIPOSA

Whether you need to refuel before continuing some retail therapy or want to take in the sunset while overlooking Ala Moana Beach Park, Mariposa in Neiman Marcus offers an elegant atmosphere with delicious entrees. The high ceilings lined with big, palm ceiling fans are evocative of a bygone era. At lunchtime, diners are served complimentary warm popovers with strawberry butter and can choose from a variety of salads, sandwiches and main selections. For dinner, the popovers disappear and a different menu is offered. Consider an appetizer of burrata with pancetta, melted leeks, Ho farms tomato confit and kale pesto. An entree of grilled beef tenderloin comes with a bone marrow crust, spring vegetables, roasted garlic potato puree and a truffle Madeira sauce. Don’t forget to make a reservation; tables fill up fast during popular times. — Neiman Marcus, third floor, Ala Moana Center; 951-3420. Lunch, dinner. $$$

MARU SUSHI

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MAUI MIKE’S

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MEI SUM DIM SUM

Everyone has a favorite dim sum spot. Mei Sum is a top pick of many who know Chinatown. Popular items include the deep-fried garlic eggplant and fried soft-shell crab, shrimp dumplings, pork shu mai, chicken feet, spare ribs with black bean, look funn and pork-stuffed mochi rice wrapped in lotus leaf. A wide selection of entrees include beef, poultry, seafood, vegetable, noodle and rice dishes. The restaurant can be pretty packed and the staff will have their hands full. But be patient and this place and its decent prices will grow on you. — 1170 Nuuanu Ave.; 531-3268. Breakfast, lunch, dinner. $

MENYA MUSASHI RAMEN

The appeal of Menya Musashi Ramen is that you’ll always leave full and satisfied. The menu is simple — tsukemen or ramen — although you choose a soup base (tonkotsu, shoyu or goma) and spice level. Be sure to get a side dish of bao stuffed with fried garlic shrimp, and check out the specials. It’s a place that screams “repeat visits.” — 560 Pensacola St.; 589-0634. Lunch, dinner. $-$$

MERRIMAN’S

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards.

MICHEL’S

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MILLION POCHA

Think of this as the younger sibling of Million Restaurant. If you appreciate lounge lighting, karaoke and K-pop videos playing on a loop while you fill up on crispy Korean fried chicken, bowlfuls of crunchy, spicy chicken feet soup, and satisfyingly greasy kim chee fried rice with cheese, then this is the place for you. Culinary adventurers should try the Military Stew — a concoction of ramen, Spam, rice cakes and vegetables in a kim chee broth. The soju — a Korean alcoholic beverage made from rice that comes in flavors such as green grape and watermelon — is a popular drink choice. — 1340 Kapiolani Blvd.; 941-1102. Dinner, late night. Happy hour is 5-8 p.m. daily. $$

MILLION RESTAURANT

For satisfying, affordable Korean yakiniku, look no further than Million Restaurant. This family-run restaurant has been in business since 1989. Popular dishes include the chicken soup, with half a chicken, radish, green onions and rice noodles. Lunch and dinner sets come with assorted banchan (kimchee, pickled seaweed, mung beans, etc.). Korean food is known for its spiciness, but Million’s buckwheat noodles in a chilled soup is just the thing to cool things down. — 626 Sheridan St.; 596-0799. Lunch, dinner, late-night. $$-$$$

MITCH’S FISH MARKET & SUSHI BAR

This small, family-owned seafood bar near the airport has no liquor license and only seats 15, but customers are willing to wait (and BYOB). Mitch’s prides itself on using the freshest fish from Japan, delivered daily from the plane to the sushi bar, for its sashimi, sushi and chirashi. It also specializes in live lobster and abalone. The chef’s special (two-order minimum) includes lobster sashimi, assorted fish sashimi, a grilled dish, assorted sushi and miso soup. There’s also an a la carte menu for sushi. Owner Craig Mitchell is from South Africa but has more than 20 years of experience in Hawaii’s seafood industry. — 524 Ohohia St.; 837-7774. Lunch, dinner. $$$-$$$$

MOKU KITCHEN

Moku is a different, more middle-of-the-road concept for Handcrafted Restaurants’ top chef Peter Merriman; the Kakaako restaurant is a big room with an industrial feel, designed for casual lunch and dinner dates or a meet-up with a group of friends. Pizza, burgers, tacos and sandwiches are the main fare, and there’s a long list of beers, wines and cocktails. Choose from shareable items such as pot stickers and chicken wings, or go for the dependable pizzas, topped with kalua pork or Hamakua mushrooms. For big appetites at dinnertime, prime rib or chicken plates are available. — Salt at Kakaako, 660 Ala Moana Blvd.; 591-6658. Lunch, dinner. $$-$$$

MOLLY’S BBQ & SEAFOOD

Although its Wahiawa location closed, Molly’s is still cranking out Texas-style barbecue and seafood at its new Barbers Point location. Customers keep coming back for the beef brisket, pulled pork and ribs with sausage, each served with a choice of two side dishes, not to mention the blackened catfish, Cajun-spiced fillets served on a bed of potatoes O’Brien with roasted pepper-butter dipping sauce. Side dishes such as macaroni and cheese, collard greens and baked beans are as popular as the main courses. — Barbers Point Golf Course, 2249 Essex Road; 600-9656. Breakfast, lunch, dinner. Open until midnight Fridays and Saturdays. $$

MONKEYPOD KITCHEN BY MERRIMAN

Chef Peter Merriman seeks to advance the islands’ culinary scene through his commitment to creating memorable and innovative dishes with local ingredients. He’d already forged a reputation with Merriman’s Restaurant on the Big Island when he opened Monkeypod in 2013. The Pumpkin Patch Ravioli (kiawe-roasted squash, chevre, organic spinach and toasted walnut-sage pesto) remains a popular choice, as are wood-fired pizzas with hand-tossed crusts made with imported Italian flour. Live music, wine, cocktails and craft beer complement the food. Happy hour is 3-5:30 p.m. and 9-11 p.m. daily. — Ko Olina Station, 92-1048 Olani St.; 380-4086. Lunch, dinner, weekend brunch. $$-$$$

MORIO’S SUSHI BISTRO

Customers will feel at home right away at this hidden gem. Chef Morio Arime’s personable banter and the fact that the place probably holds about 20 people max automatically turns this dining experience into a family meal. All of the sushi basics are covered with aplomb: maki, nigiri and hand rolls, plus donburi and sashimi, along with some more off-the-wall creations like the natto “pizza” of fermented soybeans doused in cheese. BYOB. Be prepared to hunt down street parking. — 1160 S. King St.; 596-2288. Dinner. Closed Sundays. $$-$$$

MORNING GLASS COFFEE + CAFE

This little Manoa coffee shop is known for fantastic grinds and expertly brewed-to-order cups of coffee. Choose from among five or six coffees a day, including in-house-roasted Hawaii coffees. The menu pioneers tasty mashups such as Macaroni + Cheese Pancakes (aged Vermont cheddar, served with maple syrup), Cheeseburger Pancake (grass-fed Kulana beef, onion, spicy mayo, cheddar inside; topped with arugula) and breakfast delights such as Omelette en Casuela (Ka Lei eggs scrambled in a cast-iron pan, stuffed with cheese, meats and veggies of your choice.) Second location: Morning Glass Coffee + Pastry Bar, inside the home furnishings store Fishcake in Kakaako. — 2955 E. Manoa Road; 673-0065. 307C Kamani St., Kakaako; 366-1525. Breakfast, lunch. Closed Sundays. $-$$

MORTON’S THE STEAKHOUSE

Morton’s is known for its USDA prime-aged beef, savory seafood, decadent desserts and award-winning wine list. Guests experience fine dining in an intimate, clubhouse environment. Appetizers of note: oysters on the half shell, baked escargot and the lobster bisque. For the main course, choose from the porterhouse steak, rack of lamb or bone-in veal chop, among other offerings. The Morton’s Legendary Hot Chocolate Cake is a favorite finishing note. — Ala Moana Center; 949-1300. Dinner. $$$$

MURPHY’S BAR & GRILL

This old-fashioned Irish pub has been a staple in Honolulu’s bar scene for decades, but the historic building has been “a haven for mariners, businessmen and locals since 1891,” according to its website. The menu features classic fare such as shepherd’s pie (a traditional dish with lamb and vegetables topped with mashed potatoes) and fish ‘n’ chips (deep-fried cod with fries — don’t forget the malt vinegar). The Irish Nachos substitute potato skins, corned beef, cabbage and horseradish cheddar cheese for the standard nachos ingredients. As one would expect, friendly bartenders stand ready to pull you a pint of Guinness, Harp or Bass among the myriad adult beverage offerings. — 2 Merchant St.; 531-0422. Lunch (weekdays), dinner. $$

MW RESTAURANT

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MY CAFE

This Kapolei eatery proves that Honolulu proper hasn’t cornered all of the best breakfast places on the island. Most of the dishes here have a local flair: chocolate-taro- haupia pancakes with coconut flakes, and malasada-style pancakes with vanilla custard, for example. My Cafe is also known for its egg dishes: kalua pork and lomi tomato omelets, blue crab eggs Benedict. For lunch, try the turkey cranberry sandwich with homemade cranberry sauce and cream cheese, the grilled cheese and bacon panini or the kalbi shortribs. For those seeking something lighter, there are also smoothies, salads and acai bowls. — 563 Farrington Highway, Kapolei; 200-5737. Breakfast, lunch. $-$$

NANZAN GIROGIRO

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NICO’S PIER 38

Some longtime customers still reminisce about the “old days” when Nico’s Pier 38 was just a small, simple fish-plate restaurant (it opened in 2004, ahem). Since its move across the parking lot in 2012, Nico’s has grown up quite a bit, into a large open-air modern restaurant complete with a full bar. The good news is the spectacularly fresh fish dishes remain direct from the auction next door. The star of the menu remains the furikake pan-seared ahi with its finger-licking ginger-garlic-cilantro dip. Plate lunches and several non-fish items also hold their own. Earlier this year, Nico’s opened an outpost in Kailua (in the former Pinky’s Pupu Bar & Grill space), where you can get the same well-loved dishes. Both locations feature fish markets where you can score excellent pokes and smoked fish. — 1129 N. Nimitz Highway; 540-1377. 970 N. Kalaheo Ave., Kailua; 263-3787. Breakfast (only in Honolulu, except Sundays), lunch, dinner. $$-$$$

NOBU HONOLULU

Count Nobu Matsuhisa’s namesake restaurant among Kakaako’s new tenants. Diners will find three dining concepts in one luxurious space. In the main dining room, enjoy all the favorites Nobu made famous, such as miso black cod and yellowtail with jalapeno. Dishes like king crab leg with a black truffle crust bring the wow factor. A lush outdoor bar lounge is a mini oasis with a menu of small plates for casual eaters, and within the main room is the Nobu Teppan Room for those wishing to enjoy a prix fixe omakase teppan grill experience. — Waiea tower, 1118 Ala Moana Blvd.; 237-6999. Lunch, dinner, late night. $$$$

NOE

The Four Seasons Resort at Ko Olina chose upscale Italian for its showcase restaurant, Noe. Think not giant plates of spaghetti and meat sauce. This is a place of refined Italian dishes, classic and subtle. Think rigatoni with an oxtail ragu or tagliatelle with truffle paste; or entrees of Lobster Catalana or Veal Milanese. Noe is a beautiful restaurant with a broad patio facing the hotel’s garden and pond full of swimming critters. A great spot for a special occasion, or a hot date (in that case, try the Porterhouse Fiorentina for two). One caution: Parking validation covers just two hours, and this is the kind of place where dinner can easily stretch beyond that. Going over will cost you $20. Beware. — Four Seasons Resort Oahu at Ko Olina, 92-1001 Olani St., 679-0079. Dinner. Closed Mondays-Tuesdays. $$$$

THE NOOK NEIGHBORHOOD BISTRO

This casual eatery, tucked away in Puck’s Alley, turns out solid selections from dawn till dusk. When it opened in 2014 with just a brunch menu, the mochiko chicken with mochi waffles quickly earned enthusiastic followers, and it remains popular. Another brunch standout is the roast cauliflower soft scramble made with local eggs. Truffle oil elevates the dish, along with a side of savory bread pudding. For dinner, start with a refreshing homemade soda or cocktail. Choose from three: hibiscus cinnamon, toasted fennel vanilla or lilikoi cream. Satisfying starters include the vegetarian-friendly Ho Farms tomato poke with ume dressing, and deep-fried pickled okra and fennel bulb, each with a dipping sauce. Don’t miss the Okinawan sweet potato gnocchi with pancetta, blue cheese and fried dates. Cap off dinner with an order of warm mochi churros with Mexican hot chocolate. — Breakfast, brunch, lunch, dinner. Closed Mondays. 1035 University Ave.; 942-2222. $$-$$$

O’KIMS

This is another in a string of Korean eateries with one woman at the helm, requiring patience on diners’ parts. Hyun Chong Kim applies all she’s learned from working in French, Italian and Japanese kitchens to her native cuisine, to develop a contemporary Korean style for this mostly takeout shop. This is most evident in dishes of confit pork belly brulee, and spicy chicken and gnocchi served over Korean black rice. Specials, including at least one vegetarian dish, are introduced monthly, and her jars of kim chee also disappear quickly. — 1164 Smith St.; 537-3787. Lunch, dinner. Closed Sundays. $

OHANA INN

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OLIVE TREE CAFE

On a busy night this Kahala Mall eatery is pure bustle. Grab a seat (with luck you’ll find one) and watch the cashier and the cooks. It’s performance art, the way they juggle the orders of fresh Mediterranean fare, taking cash, dispensing plates, moving food across the grill. The menu features platters of souvlaki (grilled kebabs of lamb, chicken or fish), shaorma (spicy ground lamb) and falafel (spicy veggie balls), served with warm pita and salad. The choice is yours; you can’t go wrong. It’s simple but true and tasty fare. Add an appetizer of hummus, baba ghanoush or stuffed grape leaves to complete the experience. — 4614 Kilauea Ave., Kahala; 737-0303 Dinner. Cash or check. BYOB. $-$$

ORCHIDS

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PACIFICO PIZZA NAPOLETANA

Pizza preferences can range from thin and crispy to thick and chewy, lightly topped to deep and stuffed, and all those options are covered at Pacifico Pizza’s two locations. Pizzas in the cases are ready to heat and eat, and the only limit to customization is flavor preference. Anchovy requests are welcomed. Herbs are grown on site, and some other ingredients that owners Alastair and Brittany Hannmann use are Protected Designation of Origin products from Italy. Outside the pizzas, calzones and salads, not to be missed are the cannolis and the savory garlic or sweet cinnamon-sugar knots. — 46-028 Kawa St., Kaneohe; 235-7756. 91-590 Farrington Highway, Kapolei; 674-0123. $-$$

PAH KE’S CHINESE RESTAURANT

A continual debate rages over top Chinese restaurants on the Windward side, and Pah Ke’s is always part of the discussion, likely for its fresh food and friendly service. With a menu that exceeds 175 items, Pah Ke’s clearly offers variety, from beloved, everyday local classics such as kau yuk and crispy gau gee to special-occasion dishes like Peking duck and fresh whole steamed fish. But expect the unexpected as well: a salad of Hamakua tomatoes with macadamia nut pesto and Waianae goat cheese, or stir-fried fresh scallops and asparagus with dried scallop chili paste. — 46-018 Kamehameha Highway, Kaneohe; 235-4505. Lunch, dinner. $$

PAI

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PAINA CAFE

This eatery bills itself as the “home of the original poke bowl,” so it’s no surprise that seafood takes center stage, whether in poke bowls or a sandwich, salad or plate lunch. As for those famous poke bowls, you can build your own by first choosing the type of raw fish (spicy tuna, shoyu ahi, shoyu-ginger salmon or limu ahi, to name a few), then your toppings (tempura flakes, natto, taegu, kim chee, furikake and more). You can also choose to have your poke over a bed of rice or salad. — Ward Centre, 1240 Ala Moana Blvd.; Koko Marina Center, 7192 Kalanianaole Highway. 356-2829. Lunch, dinner. $

PANCAKES & WAFFLES

It’s not uncommon for Hawaii transplants on the mainland to crave their favorite local flavors. But for Jason Sung it worked in reverse when he moved back to Hawaii from the mainland. Sung wound up craving chicken and waffles, a dish he couldn’t find here. So he decided to make his own and opened Pancakes & Waffles. The menu is full of sweet and savory options like eggs Benedict, churro waffles and an eclectic mix of local and mainland favorites (fried rice, loco mocos, deep-fried Twinkies and the aforementioned chicken and waffles). The Dillingham location is open until 2 p.m., while the Waimalu restaurant serves the breakfast-for-dinner crowd through 9 p.m. — City Square Shopping Center, 1284 Kalani St.; 847-7770. Waimalu Plaza Shopping Center, 98-1277 Kaahumanu St., Aiea; 200-7556. Breakfast, lunch. Dinner at Waimalu only. $

PANYA BISTRO

Known for hot noodle dishes and sweet baked goods, Panya offers a menu of Asian fusion, with everything from laksa, a spicy seafood rice noodle soup, to a smoked salmon sandwich served on French bread. This is the place to go when you want a burger and your partner wants curry. The chic decor makes it a popular weekend and lunch gathering spot. There’s lots of outdoor seating on the roomy lanai, or take advantage of the air-conditioning inside. And, of course, you can’t leave without some baked goods — custards, croissants, cheesecake slices, tarts, cakes, puddings … the list goes on. — Hokua, 1288 Ala Moana Blvd.; 946-6388. Breakfast, lunch, dinner. $$-$$$

PEARL, THE

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PIEOLOGY PIZZERIA

Toppings are unlimited as you move along the prep line at Pieology, customizing your pizza as you go. A new “PieRise” crust has been introduced to better stand up to a big load of toppings, especially for takeout orders. The $10.95 price ($2 more for gluten-free crust) is the same no matter how many toppings or sauces you add, and the fast-baking oven will have you dining in or taking out in minutes. — 820 W. Hind Drive, Aina Haina; 377-1364; 151 Hekili St., Kailua; 263-5550. A Pearlridge store will be open by the holidays. Lunch, dinner. $

THE PIG & THE LADY

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PIGGY SMALLS

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PINT + JIGGER

As the name implies, beer and cocktails reign supreme here. Connoisseurs will appreciate the wide range of rotating libations and the 21 beers from all over the world on tap. The signature brunch drink is the Talventi — rye whiskey, Campari and cold-brew coffee topped with vanilla whip. The food by chef Devin Beppu is also outstanding. Try fresh strawberries in a brandy glaze with bacon lardons and strawberry mascarpone, or the Frick’n Pickles — fried pickles in Sriracha aioli. Add to this a fun atmosphere that caters to all levels of socializing — private tables for intimate gatherings to a beer garden for crowds, plus a TV to catch a game at the bar. — 1936 S. King St.; 744-9593. Brunch, dinner, late night. $$

PIONEER SALOON

There’s no alcohol at this saloon, just lots of tasty plate-lunch fare served against the backdrop of Wild West-inspired decor. Part of the restaurant’s tiny space is also an antique shop. And there’s a shave ice stand next door. It’s an eclectic, fun, family-friendly atmosphere. The plate lunches feature a wide variety of beef, chicken, pork and seafood options. Parking is practically nonexistent, so plan to hunt down street parking and build your appetite on the walk over. — 3046 Monsarrat Ave., Kapahulu; 732-4001. Lunch, dinner. Closed Mondays. $-$$

PLANTATION TAVERN

The name “tavern” might mislead — this is not primarily a drinking establishment. But the name “plantation” is true to the spirit of this family-friendly spot in Kapolei. Plantation Tavern marked its third anniversary in September, serving an enhanced plantation-style menu. What does that mean? Familiar Korean, Chinese, Hawaiian, Portuguese and Filipino dishes prepared in an eat-local, organic spirit. It’s all designed for sharing. Chef/owner Adam Gilbert likes to mark his anniversaries with changes to the menu, and this year he’s added saimin, pizza with plum-hoisin sauce, five-spice braised pork belly and kim chee fried rice. He’s also expanded the bar’s choices of local beers and added a parking spot for quick lunch pickups. — Kapolei Marketplace, 590 Farrington Highway; 888-4299. Lunch, dinner, late night. $$

RESTAURANT DO-NE

Expect to find patrons waiting under the blue awning when Restaurant Do-ne opens for dinner. This small husband-and-wife operation serves Japanese meals at affordable prices, with an atmosphere that may remind you of a Tokyo establishment. Hot tea is at the ready, the food is fantastic, the service courteous and efficient, and the decor simple and tidy. Try the seafood don, fried squid, Japanese-style pancake, hamburger steak or katsu don. Anything you order will be satisfying and delicious. Also, check out specials that change daily. — 1614 Kalakaua Ave.; 626-5782. Lunch (except Mondays), dinner. Closed Sundays. $$

RESTAURANT KUNIO

Traditional Japanese food and lots of it keeps customers coming to this Waipahu restaurant. The number of dishes (over 100) means there’s something for everyone, keiki included. Restaurant Kunio offers more than a dozen teishoku alone. A popular option for parties of four or more is the Funamori Party Boat: Lobster tails, tempura, teriyaki rib-eye steak, chicken katsu, pork, tonkatsu, sushi and sashimi come served in a boat-shaped dish along with sides of rice, miso soup, salad and tsukemono. For something lighter try the chawanmushi, a savory Japanese custard. There’s ample parking in the Waikele Center parking lot. — Waikele Center, 94-799 Lumiaina St., Waipahu; 680-9188. Lunch, dinner. $$-$$$

RICE PLACE

Yes, rice dominates the menu here, but instead of being of the local “two scoops” variety, rice here extends to vermicelli and delicate lacy rice-flour or noodle wraps that offer an elegant twist on Vietnamese and other Asian fare. Specialties include banh xeo, or lettuce-wrap rice-flour crepes that look like egg crepes, but are made with a rice batter that cooks up extra crispy. Pesto boat noodles are another revelation, so light you won’t regret the carbs, with housemade nut-free pesto to address those with allergies. During lunch hours, drop in for grab-and-go. — 725 Kapiolani Blvd.; 799-6959. Lunch, dinner, Saturday brunch. $$

ROY’S

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — Hawaii Kai Towne Center; 396-7697. Dinner. $$$

ROY’S BEACH HOUSE

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RUTH’S CHRIS STEAK HOUSE

Ruth’s Chris has built its reputation on top-quality steak and a world-class wine list. A meal here is designed to make an impression. The New Orleans-based chain serves custom-aged, midwestern USDA Prime beef broiled at 1,800 degrees to lock in flavor. Side dishes are equally decadent — Lobster Mac & Cheese with green chilies smothered in three types of melted cheeses. Each dish has a recommended wine pairing. Finish off the decadent experience with the rich and creamy white chocolate bread pudding or a sweet and light bowl of seasonal berries with cream. — Waterfront Plaza, 500 Ala Moana Blvd.; 599-3860. 226 Lewers St., Waikiki; 440-7910. Dinner. $$$$

RYAN’S GRILL

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — Ward Center; 591-9132. Lunch, Dinner. $$