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By Star-Advertiser Staff TRY NEW BREAKFAST DISHES AT MOMOSAN Iron Chef Masaharu Morimoto’s Momosan Waikiki has reopened and is offering dine-in and takeout for breakfast, lunch and dinner. The ramen and sake bar has a new breakfast menu. It includes Wa Cho-Shoku, Spam Musubi, Onigiri and Tokyo Chicken. Popular ramen and sushi items such as the Spicy Tuna Roll are back. Sit-down breakfast is 6 a.m. to 10 a.m., lunch is 11 a.m. to 3 p.m. and dinner is 4 p.m. to 8 p.m. (no reservations). Takeout and delivery is available; call 922-0011. Zuppler and GrubHub are available for contactless payment and delivery. The restaurant is in the Alohilani Resort Waikiki Beach at 2490 Kalakaua Ave. TAQUERIA EL RANCHERO TO OPEN IN KAPOLEI Taqueria el Ranchero is slated...

Story By: Nicole Monton Koko Marina Center and its food-centric tenants are open for takeout and limited sit-down options, and all invite hungry families to stop in for good eats. “We are open for business, but please practice social distancing and wear a mask when shopping and dining,” urges director of marketing Krysti Peacock. “However, with the rapidly changing situation, it is best to call to confirm before dining.” Noteworthy is Harbor Village Cuisine, which has set up outdoor eating areas and restarted its dine-in service in addition to its ongoing terrific takeout service. Diners can receive 10 percent off before 3 p.m., and $10 gift certificates will be given out for every $50 spent after 3 p.m. Call the restaurant at 395-2311...

Story By: Anne Lee | Photos by: Hy's Steak House It’s famous for its aged USDA Prime beef that’s trimmed on site and grilled over Hawaiian kiawe wood. I was able to talk with assistant general manager Jonah Galase and chef Brandon Bernal about how the restaurant has transitioned their offerings in a unique, convenient delivery/pick up cook at home — Hy’s Prime Box — and how they have adapted to the “new normal” guidelines of dining in. AL: In 2011, G.Lion Group and T. Brothers international acquired Hy’s Steak House, which led to G.Lion Hawaii. How has this new leadership helped with the Hy’s brand? JG: G.Lion Hawaii has paved the way for two brand-new open-air restaurants that opened in August of 2019....

Story By: Nicole Monton | Photos by: Ruth's Chris Steak House Summer has been busy for Ruth’s Chris Steak House, especially since relaunching dine-in service, but general manager Don Asam wouldn’t have it any other way. “We’ve been open now for about six weeks, and some people have come back maybe four or five times already,” he shares. “Our regulars are coming back strong for us. It’s like welcoming old friends.” Known for its excellent customer service and beautiful decor, Ruth’s Chris Steak House remains the premier locale for fine-dining. But what sets the Waterfront Plaza and Waikiki restaurants apart are the top-quality ingredients and skillful preparations. The Porterhouse for Two is a remarkable (and hearty) dish that features 40 ounces of bone-in...

WHERE TO DINE 100 Sails Restaurant & Bar 3660 On the Rise 53 By The Sea 678 Hawaii 7-Eleven Hawaii 808 Yong's BBQ A Catered Experience A Place to Eat Ahi & Vegetable Aina Haina Chop Suey Aja Sushi & Bento Akasaka Aki Japanese Restaurant SEE MORE RESTAURANTS...

By Allison Schaefers https://youtu.be/A5WX5d0jBVc Masks and temperature checks and social distancing, oh my! Visiting Hawaii hotels isn’t a footloose and fancy-free experience anymore. At virtually every property, masked guests must now follow social distancing stickers before they’re allowed to check in. Hand sanitizers are everywhere, and there are plenty of reminders that everyone — guests and hosts alike — must stay vigilant about personal safety and hygiene practices. Read the rest of this story on the Star-Advertiser...

By Bob Sigall, Special to the Star-Advertiser Fashion designer Nake‘u Awai asked me about Christian’s Hut, a restaurant/­lounge at Ward Avenue and Ala Moana Boulevard, where Ward Warehouse later was located. He worked there briefly in the 1950s before going to the University of Washington. His first day at work, someone called him while he was carrying a big tray of glasses. Awai turned, and they fell and crashed all over the floor. “I thought I’d be fired, but they just told me to clean it up. I became their most popular lunch waiter,” the Kamehameha Schools grad told me. For more information check out the Star-Advertiser  ...

Story By: Nicole Monton | Photos by: TONY GRILLO Chef Chai at Pacifica is celebrating its seventh anniversary in the tastiest way possible, with a seven-course meal featuring dishes from chef Chai Chaowasaree’s childhood growing up in Bangkok. Available July 17-24, the extravagant feast is the perfect family-style feast whether dining in ($70 per person) or ordering takeout (20 percent discount). “These seven dishes are the most popular dishes in Thai cuisine,” Chaowasaree explains. “The food we serve at Chef Chai is not Thai; it’s more fusion. But what we are doing now is bringing you back for one week to the food that I grew up with.” For more information check out our  Dining In feature...

Story By: Nicole Monton | No one does plate lunches like Kau Kau Grill, which is quite the hidden gem in Mapunapuna. From its humble food truck beginnings in 2013, the eatery has grown its fan-base, prompting a move to its brick-and-mortar location two years later. “I’d just like to thank everyone who has supported us over the years,” says co-owner Ty Takishita. “We’ve been trying to make everyone happy, trying to help everyone with discounts and specials.” For more information check out our  Dining In feature...

Story By: Anne Lee | Photos by: MARK GALACGAC   ANNE LEE speaks with Lanakila Pacific marketing and communications manager LAURIE HARA and The Good Table co-chair CHEF ALAN WONG I had the chance to talk with Laurie Hara, marketing and communications manager of Lanakila Pacific, and world-renowned chef Alan Wong. We sat down at his flagship restaurant that is celebrating 25 years to talk story and learn about The Good Table. AL: Can you please tell me more about The Good Table and how it started? LH: The Good Table originated 12 years ago as a way of raising funding for Lanakila Meals on Wheels, and it has grown over the years. We were inspired by a similar concept that a nonprofit in...