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By CHELSEA JENSEN West Hawaii Today   Craft Brew Alliance has agreed to sell Kona Brewing Co.’s Hawaii operations in order to pave the way for the purchase of the alliance by beer giant Anheuser-Busch. The Department of Justice’s Antitrust Division approved on Friday the acquisition of Kona Brewing Co. operations in the Aloha State by PV Brewing Partners, a Delaware limited liability company with headquarters in Overland Park, Kansas.   For more information check out West Hawaii Today...

STORY BY: GINGER KELLER Duke Kahanamoku is well-known and loved across the islands. Whether you know him as the person who reinvented surfing, an Olympic gold medalist, Hollywood actor or have simply stopped to admire his larger-than-life statue at Kuhio Beach, there’s no arguing that the Waikiki native left monumental footprints upon Hawaii’s shores. Found in the midst of Kahanamoku’s childhood playground is a restaurant that strives to emulate his legacy. “We try to be like how he was and how he did it back in the day,” says Keli‘i Gouveia, general manager of Duke’s Waikiki. “For example, our service, we try to be as good as we possibly can and engaging as we can. We try to match his aloha spirit...

STORY BY: ANNE LEE It’s been about a year since Island Popper opened a brick-and-mortar location on Colburn Street, but the iconic snack brand has been cooking up plenty of popcorn since 2012. With tons of flavors and specials, Island Popper has quickly become the go-to place — whether picking up in store or ordering online — for the best gourmet popcorn. This week, I sit down with Island Popper owner Andrea Tournis-Vagenas, who fills Dining Out readers in on what’s new with the shop and some special holiday treats that are in the works. For more information check out our  Dining In feature in the Star-Advertiser...

By Star-Advertiser Staff If you thought you missed your chance to get a taste of chef Colin Hazama’s cooking when the Kaiser High School farmers market shut down last month, no worries. C4 Table is still whipping up gourmet grab-and-go, available for drive-thru pickup Tuesdays at M By Chef Mavro restaurant (formerly Chef Mavro). Hazama’s menu for next week includes short rib poi stew with ulu (at right); lavender-herb smoked roasted chicken; kaffir lime-scented beer-battered fish with coconut Thai curry; a spicy ahi poke bowl; and mapo tofu with Pono Provisions pork, shrimp hash, Ho Farms eggplant and long beans. Each meal comes with a flavored rice, the mapo tofu with yakisoba. Meals are usually $15 to $18. Order by 6 p.m. Mondays;...

By Betty Shimabukuro Adam Gilbert closed a restaurant and started a book. Plantation Tavern, the restaurant the chef and his wife, Sunny, opened in 2014, was a victim of the first coronavirus shutdown, serving its final takeout meal in April. The next month, Gilbert dove into a book idea that his wife had suggested two years before: a cookbook for the community-supported agriculture universe. CSA subscribers typically receive a box or bag every week or two, each filled with farm-fresh produce. There’s no picking and choosing; you get what’s in good supply. Maybe it’ll be lettuce and tomatoes, but also perhaps something less familiar, like carrot tops. Plantation Tavern was a pickup site for CSA bags from Kahumana Organic Farms, and Gilbert had met his...

By Joleen Oshiro For some, coffee is a means to start up the brain each day; for others, it’s an indulgence to enjoy. No matter which camp we’re in, local coffee expert Shawn Steiman has figured out how to make high-quality coffees accessible, in a way that supports the local coffee community, offers customers some customization and education, and is nearly zero waste. Steiman, author of “The Hawai‘i Coffee Book” and “The Little Coffee Know-It-All,” launched a coffee order and delivery service in August, the latest facet of his Grok Coffee business. Folks seeking a perfectly prepared cup have long turned to Steiman at his Grok Coffee tent Saturdays at the FarmLovers Kaka‘ako Farmers Market. His brews — always locally roasted — add...

STORY BY: NICOLE MONTON KOROMO katsu & curry bistro might be the new kid on the block — opening its doors at Pearlridge Center Makai in February — but already it’s garnered quite the following for high-quality ingredients, housemade panko and traditional Japanese curry. “In Japanese, ‘koromo’ means coating or covering and refers to the care we take in preparing fresh house-made panko and frying our katsu to perfection,” explains president and co-owner Tom Jones. The winning combination of tender meat and crispy coating is what keeps locals, foodies and critics all coming back again and again, as is the chance to indulge in the variety of tasty sauces and side dishes. “Our focus is on high-quality ingredients like Duroc pork, fresh chicken, oysters...

STORY BY: GINGER KELLER Duke Kahanamoku is well-known and loved across the islands. Whether you know him as the person who reinvented surfing, an Olympic gold medalist, Hollywood actor or have simply stopped to admire his larger-than-life statue at Kuhio Beach, there’s no arguing that the Waikiki native left monumental footprints upon Hawaii’s shores. Found in the midst of Kahanamoku’s childhood playground is a restaurant that strives to emulate his legacy. “We try to be like how he was and how he did it back in the day,” says Keli‘i Gouveia, general manager of Duke’s Waikiki. “For example, our service, we try to be as good as we possibly can and engaging as we can. We try to match his aloha spirit...

STORY BY: ANNE LEE What makes the M and the W in MW Restaurant? Husband-and-wife team chef Wade Ueoka and pastry chef Michelle Karr-Ueoka. Together, they bring nearly four decades of hard work and dedication to their culinary masterpieces, for which they’ve received multiple awards and accolades. Through the pandemic, they’re still making strides to bring comfort foods to customers, and support local farmers and the community. Their love for cooking also joined them together in marriage, led them to open a restaurant and encouraged them to adopt a four-legged fur child named Echigo. For more information check out our  Dining In feature in the Star-Advertiser...

Story By: Nicole Monton | Photos by: MARK GALACGAC It might be known as the International House of Pancakes, but IHOP Hawaii locations are a step above the rest. “We seamlessly give service with aloha because it is so deeply ingrained in the culture,” says director of marketing Debra Espino. Recently, in fact, that aloha spirit was on full display when a couple of guests went out of their way to applaud the service they received. “(They) demanded my attention be directed to one of our servers, Essence, an amazing woman I consider my own ‘auntie,’ who had made their meal with us so warm, intimate and personal — and that she deserves a raise,” says Espino with a laugh. “It’s the people here that...