Honolulu Star-Advertiser readers visited cities near and far this summer, and captured their dining adventures in photographs.
Meet us back here next week for more vacation pics, and the announcement of the winners of our food photo contest.
HAROLD’S NEW YORK DELI
Staten Island, N.Y.
I took this picture of my pastrami on rye at Harold’s.
I’m lucky enough to have an auntie who lives on Staten Island, so it is tradition for family to get off the plane and head straight to Harold’s.
Not only is the food the best, but it’s not at all touristy like some in the city! They also boast the world’s largest pickle bar.
— Noel H. Salter
PINE STATE BISCUITS
Portland, Ore.
Chicken pot pie here has a buttery biscuit crust, chunky, savory filling. Kanak attack guaranteed.
— Chad Takehara
CRAFTSMAN AND WOLVES
San Francisco
Yep, that’s a soft-boiled egg inside The Rebel Within, a savory, sausage-studded muffin. How do they do it? It’s still a mystery, but if we’re ever back we’ll be visiting Craftsman and Wolves again!
— Jonathan Mather
RAM RESTAURANT AND BREWERY
Washington State
This is one of my favorite restaurants, and a must every time we go there is the Armadillo Eggs, made with chicken, jalapenos, cheese and cream cheese, rolled in saltines and fried.
— Dianne Sumida
THE LOOKUP ROOFTOP
New York City
The most colorful appetizer plate we’ve ever seen, with crudite, Sriracha-carrot hummus and avocado-corn guacamole.
— Garry Yee
BREADBELLY
San Francisco
I heard about Breadbelly on Instagram. The kaya toast (with a green coconut-pandam jam) and char siu sandwich (all on homemade Hokkaido milk bread) lived up to the hype! Now I’m on the lookout for kaya goodies here on Oahu.
— Elisabeth Mather
GHIRARDELLI ICE CREAM SHOP
San Francisco
I just got back from traveling with my pup, Lulu. Ghirardelli is my absolute favorite place for a tasty sundae. The taller one is the sea salt caramel Ocean Beach, and the one next to it is the World Famous Hot Fudge Sundae.
— Carissa Wong
VELVET TACO RESTAURANT
Chicago
Tacos from the top: delicious Korean beef with kim chee slaw, grilled salmon and buffalo fried chicken.
— Bob Matsuwaka
