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ASD Staff

Hawaiʻi Scene on Social

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Today's social posts come from howsdisguy: Part one and two of talking story with your roughboy philosopher relative.

Firefly funny illustration of a bald man in prison giving advice on a cell phone 125937

Hawai‘i Scene on Social: A comedy crime saga in two parts

Kveekz on Instagram is today's social media find, celebrating some pleasant surprises.

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Hawai‘i Scene on Social: "A good day in Hawai‘i"

<title>Hawai‘i Scene on Social: Surfer gets dropped</title>

Glad jackakrop19 is doing OK after this big wave wipeout at Jaws, on Maui's north shore.

Hawai‘i Scene on Social: Surfer gets dropped

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Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 recently opened in Waikīkī Shopping Plaza. Located along Seaside Avenue, the new 100-seat, 3,500-square-foot eatery specializes in Italian fare with a hint of island- and Mediterranean-inspired flavors.

This restaurant is the latest concept from restaurant group Zetton Inc., the brand behind eateries like Aloha Steak House, Camado Ramen Tavern, Heavenly Island Lifestyle Waikīkī and ZIGU.

“We are creating a new concept restaurant that captures the soul of Italian cuisine, but imparts innovative infusions to differentiate ourselves from the other Italian restaurants in town,” states Makoko “MILD” Hasegawa, president and CEO of Zetton Inc. “Whether it be for a casual pau hana drink with pūpū or a festive dinner party with friends and family, we hope to serve as a comforting retreat from the hustle and bustle of Waikīkī.”

The restaurant’s executive chef Yuta Tamano is classically trained in French cuisine, but collaborates with chefs specializing in Italian fare. Tamano, trained in the culinary arts in Japan, refined his skills at acclaimed French restaurant Le Grand Table Kitamura and the two-Michelin-starred Narisawa. Tamano moved to Waikīkī in 2021 and served as sous chef at natuRe Waikīkī, and became executive chef at ZIGU last year.

At BOTANICO Waikīkī, diners can anticipate elevated Italian staples along with unique dishes.

Appetizers include a re-imagined moussaka with layers of braised beef, scalloped potatoes, roasted eggplant and sauce Mornay ($16); beet and cauliflower hummus ($14); a shareable charcuterie spread ($32); prosciutto zeppole ($16), or fluffy fried Italian dough bites topped with prosciutto; and local vegetable terrine in a dashi gelee ($18).

The charcuterie board ($32) comprises prosciutto, mortadella, salami, piccante, chicken liver mousse and brie cheese, served with housemade focaccia.

Entrees range from pastas to dishes starring meats and seafood. Signature pastas include house bolognese ($28), carbonara with housemade pancetta ($28), and spaghetti Pescatore ($35). The latter features a classic seafood spaghetti with clams, scallops and shrimp in a tomato anchovy fennel sauce.

You can look forward to entrées like the flavorful red wine-braised beef cheek ($48), pork Milanese with original katsu balsamic glaze ($39), ocean grill plate ($48) and chef's steak of the day (market price). The latter features a hand-selected cut, grilled asparagus, local oyster mushroom, Swiss chard and aligot potatoes with peppercorn sauce. 

Desserts include tiramisu ($12) and basque cheesecake ($10). The classic tiramisu features espresso-soaked ladyfingers with cocoa and mascarpone; meanwhile, the caramelized basque cheesecake is served with whipped cream and raspberry sauce. 

The restaurant’s beverage program features a diverse selection of wines, with a focus on Californian and Italian varietals. BOTANICO Waikīkī’s staff, trained by master sommelier Roberto Viernes, are able to help customers with recommendations and pairings to complement their meals.

[{"type":"text","text":"Customer parking is available at Waikīkī Shopping Plaza."}]

For the latest news of Hawai‘i, sign up 

Open 11:30 a.m.-11 p.m. (last order 10 p.m.) Sundays-Saturdays

BOTANICO Waikiki bolognese 110325

<title>Waikīkī’s newest Italian restaurant just opened</title>

Located in Waikīkī Shopping Plaza, BOTANICO Waikīkī features Italian fare with a touch of island- and Mediterranean-inspired flavors.

Waikīkī’s newest Italian restaurant just opened

 vividly remembers helping his mom in the kitchen while he was growing up.

“She was always eager to teach us and include us in the process, whether it was cooking or baking,” he says. “She loved preparing all of my brother’s and my favorite dishes. I became her little ‘food critic,’ always excited to taste whatever new creation she came up with.”

Lee’s passion for trying new foods — both locally and while traveling to new countries — continued as he got older. His expanding palate led him to take classes at Kapiʻolani Community College’s culinary program, and eventually work at Tokoname Sushi Bar and Restaurant in Kailua.

Howdeshell, gave me the opportunity to become head chef at his restaurant,” Lee says. “My mentor, Harry Nakashima — now head chef at Gyotaku — trained me meticulously during my time there, and I learned so much under his guidance. To this day, I continue to seek his advice and wisdom.”

After seeing many successful small pop-ups at local farmers markets, Lee became curious about starting his own business. He recalls spending hours researching and talking to other small business owners before finally deciding to launch Travie’s Patties.

The biz, which specializes in smashburgers, was inspired by one of Lee’s favorite foods.

“[I wanted] to build something that combined bold flavors with a fun, customizable concept,” he says. “Smashburgers gave me the freedom to showcase my favorite flavor combinations, and experiment with unique sauces and toppings.”

Travie’s Patties celebrated its grand opening at Village Night Market in August. The business model represents speed, affordability and quality, according to Lee.

“I wanted Travie’s Patties to be a place where customers can get a hot, made-to-order smashburger without the long wait or high price tag,” he says. “By keeping our prices fair and our flavors fresh, we’ve built a loyal customer base that trusts and enjoys what we do."

Since family members and friends call him “Trav,” coming up with a business name was fun for Lee.

“Every business needs a name people can remember,” he says. “When we started brainstorming burger-related names, ‘Travie’s Patties’ just stuck. It’s fun, catchy and easy to remember.”

Lee remembers experimenting with recipes and gathering food taste testers to perfect his signature burgers and sauces. He designed the business’s menu to be simple, but packed with flavor; its main features include Chimmy ($9 single, $12 double) and the McTravie ($9 single, $12 double).

Both burgers start with a homemade ground sirloin patty mix, grilled onions, a slice of American cheese and crispy cheese crisp atop soft, garlic-buttered potato buns. Customers can add lettuce and tomato at no extra charge, according to Lee.

“We are proud to use locally sourced ingredients from D.Otani Produce,” he says. “The Chimmy comes with our housemade chimichurri aioli, which has a little garlicky, spicy kick. The McTravie features our housemade classic burger sauce with your choice of homemade regular or spicy pickles.”

The biz also offers shoestring fries ($4) and tater tots ($4), which both come with ketchup and the business’s signature chimichurri aioli.

The business recently added a dirty drinks section, which includes dirty sodas, to its menu. A dirty soda is a non-alcoholic drink, which is made “dirty” by being mixed with flavored purees, juices, syrups or cream, according to Lee.

Popular options include The Landshark ($7) — a combo of Sprite, blue raspberry, strawberry puree and gummy sharks — and The Girly ($9). The latter features a pink slush Alani Nu energy drink base with strawberry puree, cream and cold foam.

“The Dirty Alani Nu ($9) uses the energy drink base, then is built the same way (with flavored syrups and purees),” Lee explains. “Lilo’s iced tea ($6) is our take on the famous local-style iced tea, for those wanting a refreshing option.”

The biz loves to celebrate its customers, according to Lee, who says they started an interactive weekly discount called “Player of the Week.” Before each event, the biz announces its featured “player.” Customers then receive a sports player card with a letter and a number as their order placeholder instead of a ticket. If their card matches the business’s player of the week at checkout, the customers get a discount.

“People love it so much that some even try to buy their player cards to keep as souvenirs,” Lee says. “It’s become a fun and unexpected way to connect with our customers while they wait for their food.”

Stay updated with the business by following Travie’s Patties on 

. The biz is scheduled to be at Taste of Aloha Night Market — which is every second Saturday of the month — for the rest of the year. You can also find the biz at various local farmers markets and upcoming holiday craft fairs, the Village Night Market at Pealridge Center on Nov. 15 and 808 Craft and Gift Holiday Craft Fair on Dec. 6.

The biz also offers catering for private events and fundraisers.

“I want to say a heartfelt ‘thank you’ to all our customers — new and returning — as well as our close friends and family, who volunteer their time to help run our pop-ups,” Lee says. “Your support means the world to us. I’m humbled by how many people want to see us succeed. That motivation keeps me pushing forward every single day.”

Travies Patties green sauce burger 110225

<title>Travie’s Patties pop-up offers fun, flavorful smashburgers</title>

The biz celebrated its grand opening in August, and can be found at a variety of night markets and seasonal craft fairs across Oʻahu. The biz also recently added non-alcoholic dirty sodas to its menu.

Travie’s Patties pop-up offers fun, flavorful smashburgers

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Hawaii History

Columnists

Located about two miles from Downtown Honolulu, the neighborhood of Mo‘ili‘ili was once primarily agricultural. Rice paddies and lo‘i kalo occupied most of the land, with houses and small businesses scattered about. By the 1960s, apartment buildings, grocery stores, and small shopping centers attracted more people seeking a quieter life while still wanting to remain close to Honolulu. The Mo‘ili‘ili community was tightly knit and soon became known as the floral capital of Honolulu as demand for lei and daily flower bouquets grew.

One gathering place for the Mo‘ili‘ili community was the Kamo‘ili‘ili Church, whose congregation was predominantly Hawaiian. Construction for the simple stone church began in 1850 and was completed three years later. Although the building was restored around 1900 and renamed Rice Memorial Chapel, many in the community continued to call it Kamo‘ili‘ili Church.

In addition to Sunday services, the hallowed building saw weddings, funerals, celebrations, and community meetings throughout its life. For a time, it even served as a Masonic hall to the Cosmopolitan Lodge of the Prince Hall Lodge of African American Freemasons in Hawaii.

A woman I know recalls time spent there as a child, waiting for her parents. With no babysitter at the time, she would have to stay in a small room by herself, where she was left to play, color, or find something else to keep herself busy. In a separate room, her father and the rest of his Prince Hall brothers would have their lodge meetings. In another room was her mother, who would attend the meetings of the Order of the Eastern Star with the other wives of Masonic husbands.

One evening, as a girl, she noticed a Hawaiian man looking in the window from outside. He had dark hair and a beard, thick eyebrows and full lips, and he wasn’t wearing a shirt. The man’s intense gaze was frightening as he pointed to the screen covering the window, indicating that he wanted her to open it. Without speaking, she shook her head, “No.”

Despite her refusal to cooperate, the hook holding the screen popped off on its own, and the man pulled the screen back. My friend said she remembers hearing a blood-curdling scream before realizing it was coming from her. She ran into the men’s lodge meeting and found the masons in a state of upset and confusion. They had apparently seen a Hawaiian man peering in at them from a window high up on the far wall. No outsider could bear witness to a solemn masonic ceremony, so the men went outside to chase the stranger away. They never found anyone hanging around outside, but did note that the window he peered into was nine feet off the ground with no crate, stone, or foothold to climb on.

As time marched on, the church fell into disuse and then disrepair, and was condemned by the city. While the building sat empty, the graveyard, too, had gone untended. In 1968, plans for a new high-rise were announced, and the land beneath the century-old cemetery was chosen for development. Newspapers cited weeds covering gravestones, some of which were broken or leaning awkwardly. Trash had gathered near several plots, more than one tomb was cracked and crumbling, and several markers had already disappeared.

Although the last burial was in the 1950s, letters to newspapers expressed mourning for the loss of history and lament for the irreversible change. One writer posed a warning to other congregations that they may not be exempt from such bittersweet progress in the future.

Work to remove gravestones began in August 1968. Reverend Abraham Akaka of Kawaiaha‘o Church acknowledged the tension between history and progress. He reminded those gathered that every civilization advances by giving up some of its past, saying that growth often demands “selling something of the soul.”

Over the following weeks, workers uncovered the remains of 466 people. Of those remains, 206 were identified, while the rest will forever be unknown. Some graves held the bones of parents and children, while others contained only ashes. The remains were placed in small containers and reburied at Kawaiahaʻo Church in a shared resting place marked by a plaque listing the known names. Above the memorial hangs the bell that once rang from the steeple at Kamoʻiliʻili Church.

[{"type":"text","text":"But that wasn’t the end of it."}]

In November, Reverend Akaka returned to the site to perform special purification rites. The special blessing was requested because workers were reluctant to enter the area. Using an ‘umeke, a Hawaiian calabash, dating back to the days of Kamehameha I, the Reverend sprinkled the ground with water from the well at Kawaiaha‘o Church while reciting his prayers. It is rumored that more bones were found during construction, including one skeleton measuring nearly nine feet long, near what is now the pool area.

Completed in 1971, the Contessa condominium stands on the old church and cemetery grounds. It boasts 37 floors, 144 units, a sauna, and a swimming pool in the vibrant Mo‘ili‘ili neighborhood. Almost from the beginning, tenants complained of hauntings in the building. One woman enlisted the help of Kahuna nui Emma de Fries to bless her apartment and the entire building after constant construction noise bothered her, even when no one else could hear it. 

More than two decades later, my mentor, Glen Grant, shared another story about the Contessa. A plumber was called to an apartment to fix a kitchen drain. The woman who lived there told him to put his ear to the sink. Although he was hesitant, he crouched and listened and heard voices speaking Hawaiian.

“They’re asking what will be done with their bones,” he said, backing away.

He hurried to the elevator and watched in shock as the doors opened before he touched the button. He stepped in and, as the doors began to close, a hand covered with red mud slid between them, opening them again automatically. Standing there was a tall woman, her body caked in red clay. She smiled and waved as the doors shut once more.

Without warning, the elevator dropped several floors before coming to a sudden stop. Shaken, the plumber took the stairs and never returned to the building.

For more than 50 years, people have passed through the Contessa’s lobby unaware of the hundreds of people that were once buried beneath their feet, and what may still be waiting below the surface.

Before the gates to Kawaiahaʻo Church’s graveyard were locked to the public, I used to stop there during my Ghosts of Old Honolulu tour. One night, as our group stood before the Kamoʻiliʻili Church memorial, an older man asked if he could speak. He said he had worked on the construction crew that built the Contessa.

“I was one of the men digging the foundation for the pool,” he said. “We uncovered a skeleton, about nine feet long. Even I knew we shouldn’t have disturbed it. Reverend Akaka came, blessed the burial, and blessed us. We covered the bones right where they were. They’re still there.”

For the latest news of Hawai‘i, sign up 

Contessa condominium

<title>The bones beneath the Contessa</title>

The Contessa condominium in Mo‘ili‘ili stands where Kamo‘ili‘ili Church and its mainly Hawaiian graveyard had served the community since 1850. The remains of nearly 500 people were moved for the condo, but workers and residents over the years have reported chilling tales of the spirits that remain.

The bones beneath the Contessa

Christian Shimabuku Headshot

Christian Shimabuku

Sports

Aloha Spirit

When Isiah Kiner-Falefa and the Toronto Blue Jays punched their ticket to the World Series with a dramatic 4-3 win over the Seattle Mariners in Game 7 of the American League Championship Series on Oct. 20, the Mid-Pacific baseball community beamed with pride. 

Kiner-Falefa, a 2013 Mid-Pacific alumnus, has played at the Major League level since 2018, building a reputation as a trusty utility player. His presence in the Major Leagues alone marks the first and only time a player from the school has reached the show. 

With the Blue Jays trailing 3-1 in the bottom of the seventh inning in Game 7 against the Mariners, Kiner-Falefa fought off an 0-2 single, setting the stage for a 3-run home run by George Springer. Toronto secured its spot in the World Series for the first time since 1993, where it would face the defending champion Los Angeles Dodgers. 

 head coach Dane Fujinaka, a 2011 MPI alum, watched the pennant-clinching game on television. As soon as the Blue Jays won, he contemplated buying tickets to see his former high school teammate in person. He then realized that if someone were to make the trip to watch him play, it should be Dunn Muramaru, head coach of the Mid-Pacific varsity baseball team since 1987. 

"That night, I just kind of ran through my head how cool it would be to be able to go watch," Fujinaka recently told Aloha State Daily. "And I just thought of coach Dunn because being in a coach's shoes, I couldn't imagine having one of my current players grow up and become a big leaguer and then play the World Series. And that's something that doesn't happen often. It happens sort of once in a lifetime, right? I was like, You know what, we got to send him up there. I think that's like the icing on the cake for him with being inducted into the (American Baseball Coaches Association) 

"It was honestly really easy because people want to find a way to give back to him because he's given so much to everybody."

Fujinaka was a senior when Kiner-Falefa got his shot to join the varsity team as a sophomore. Although Kiner-Falefa played sparingly that year, the two maintained a friendship over the years. Fujinaka, who worked with the Blue Jays organization for three seasons before getting the HPU gig in 2021, says he still keeps in touch with colleagues during his time with the organization. They all gush about Kiner-Falefa, who signed with them in 2024, then was traded to the Pittsburgh Pirates that same year, but rejoined in time for the 2025 postseason. 

"It's unbelievable to just see the way he carries himself," Fujinaka said of Kiner-Falefa. "He's the heart and hustle guy on every team, it seems like. They all said tremendous things about him as a person and a teammate. He's kind of like their spark plug. It doesn't shock me, because he's literally done everything that every club has ever asked of him."

Muramaru will have a former player serving a prominent role on each team. In addition to Kiner-Falefa, 2007 MPI alumnus Will Ireton has served as an interpreter for Dodgers superstar Shohei Ohtani since the 2024 season, one of his roles as the team's director of Japanese operations and strategy. 

Fujinaka successfully purchased two tickets to Game 3 of the World Series at Dodger Stadium, which begins at 2 p.m. HST on Monday. He was able to purchase a pair of upper level tickets above the third base dugout, priced at approximately $1,200 apiece. Muramaru will be accompanied by Mid-Pacific pitching coach Craig Hayashi. They were the best seats available when Fujinaka purchased them, and when he checked for tickets the next day, none were available.

When Fujinaka reached out to his network, agreement that Muramaru deserved to be at the World Series was so strong and unanimous that the contributions needed were met within hours. Fujinaka sent out another update to say that he had raised enough money, but funds still came in. The excess money will go to Muramaru and Hayashi, with helping MPI's baseball program floated as one of the possible uses.  

Fujinaka estimates that about 50 people chipped in, with 30 to 40 of them former MPI baseball players. An additional 10 to 15 are other coaches, teachers, or those who simply learned something from Muramaru and appreciated what he gave to the game. 

"I was just in shock," Muramaru said when he was informed of the efforts to get him to the World Series. "It's hard to explain. It's like, wow. You don't really think that you did that much to deserve all that. I'm just overwhelmed."

Muramaru, 71, will continue to coach the baseball team at Mid-Pacific when a new season begins in the spring. His run with the Owls includes five state titles and six runner-up finishes. When he tuned in to Game 1 of the World Series on Friday, the feeling he got seeing two former players was priceless. 

"I was thinking, wow, you have two people in the World Series from the same high school," he said. "That's kind of neat. Must be kind of rare."

Kiner-Falefa was an All-State shortstop for Muramaru who bypassed a college commitment to San Jose State to go pro immediately out of high school. After making his Major League debut in 2018 for the Texas Rangers, the franchise that drafted him in 2013, Kiner-Falefa has played for four different teams, carving out a role as a respected utility player. He has played every single position on the field, with the exception of first base. As a mop-up pitcher, teams have scored just two runs off of him in his 6.2 career innings. 

"Really proud of him and just the way he carries himself," Muramaru said. "All the years he's played, we're just proud of him, as far as being from our place and how he represents not only our school, but the state of Hawai‘i with how good a person he is."

Although he's not a player, Ireton receives far more screen time than Kiner-Falefa due to his presence as Ohtani's interpreter. During games, Ireton also serves Japanese pitcher Yoshinobu Yamamoto, who tossed a complete game to help the Dodgers even the World Series at one game apiece heading back to Los Angeles. 

"He didn't play too much for us, honestly," Muramaru said of Ireton, who played collegiately at Occidental College and Menlo College. "But a really good teammate. Everybody liked him, and he was just a really good person. I think that goes a long way. And I'm pretty sure that's what (the Dodgers) saw in him, too."

The funds raised covers tickets, transportation and one night at a Los Angeles hotel. Muramaru and Hayashi are teammates in a softball league and had a playoff game on Sunday and will arrive in LA on a red-eye that lands on Monday. 

"It was funny because I said you guys don't have to fly the red-eye Sunday," Fujinaka said. "Why don't you guys go up a day before the game? Their softball team is in the playoffs and they cannot miss it. Both of those guys are just ultimate teammates. They're not willing to even miss a softball game to go up a day earlier for the World Series. I thought that was pretty fitting."

Isiah Kiner Falefa 102725

<title>Mid-Pacific alums chip in to send coaches to World Series</title>

Two longtime Mid-Pacific baseball coaches will be at Dodger Stadium for Game 3 of the World Series on Monday to watch a former player on each team.

Mid-Pacific alums chip in to send coaches to World Series

Thanksgiving is coming up on Thursday, Nov. 27. Whether you’re dining out or looking for an at-home feast, check out the following options:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"53 By The Sea"}]

: 53 By The Sea is offering standard ($275) and deluxe ($650) Thanksgiving packages. The standard package includes a half turkey, twice-baked potatoes, mushroom and leek bread pudding, frisee salad (apple, beets, farro, spiced orange vinaigrette), roasted squash with honey macadamia nuts and pomegranate, pineapple-cranberry sauce, gravy and ‘ulu custard pie. The deluxe package includes a full turkey, standing rib roast (6 pounds bone-in), kalo au gratin, twice baked potatoes, mushroom and leek bread pudding, frisee salad, roasted squash, pineapple-cranberry sauce, gravy, ‘ulu custard pie and pomegranate tiramisu.

Limited quantities available; preorder online. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Artizen by MW"}]

 888 Kapi‘olani Blvd. Ste. 102, Honolulu

: The turkey dinner “bento” meal ($39) includes organic free-range turkey, truffle smashed potatoes, yuzu kosho cranberry sauce, Arabiki sausage stuffing, roasted vegetable medley and MW chocolate cake. Preorder online at 

: Nov. 27, pick-up from 10 a.m. to 5:30 p.m. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Big City Diner"}]

: The eatery’s Thanksgiving Big Meal to-go ($159.99) includes a fresh roasted half turkey (5-6 pounds cooked), 1.5-pound Portuguese sausage stuffing, 2 pounds famous garlic smashed potatoes, 2 pounds chef’s homemade giblet gravy, 1.5 pound baked cane sugar cinnamon sweet potatoes, sweet roasted corn with real butter, cranberry Maui pineapple relish, and eight pieces of Grandma’s macadamia nut pumpkin crunch.

Big City Diner’s oven roasted turkey special ($27.99) will also be served from 10 a.m. until sold out. It includes fresh roasted turkey with Portuguese sausage stuffing, chef’s homemade giblet gravy smothered on garlic smashed potatoes, cranberry Maui pineapple relish, baked cane sugar cinnamon sweet potatoes, and Grandma’s Mauna Loa macadamia nut pumpkin crunch with real whipped cream for dessert. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Hard Rock Café"}]

: Hard Rock Café’s Thanksgiving menu (starting at $35.99 per adult, $12.95 per child) includes a seasonal autumn apple fizz cocktail, traditional slow-roasted turkey and gravy, creamy sweet potato mash and seasonal roasted vegetables, housemade cranberry sauce, and fresh apple cobbler or pumpkin pie for dessert.

The Thanksgiving menu will be available on a first-come, first-served basis. 

: Hy’s Thanksgiving ‘Ohana feast-to-go ($585) is designed to serve eight to 10 people. It includes:

: Pick-up 10 a.m.-3 p.m. Nov. 27 (select time when you preorder online)

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Jolene’s Hawaiʻi"}]

: These turkey ($220) or brisket ($280) feasts are designed to feed six to eight people. The turkey feast includes a 17-pound roasted turkey, stuffing and gravy, mashed potatoes and gravy, 24 pieces of gau gee and hot mustard, 24 dinner rolls, chicken salad and dressing, and pumpkin pie. The brisket feast includes a 6-pound, 18-hour smoked brisket, housemade barbecue sauce, mashed potatoes and gravy, 24 dinner rolls, 24 pieces of gau gee and hot mustard, chicken salad and dressing, and pumpkin pie.

A la carte add-ons like smoked pulled pork, smoked brisket and candied pork belly are also available. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Little Sparrow"}]

: Little Sparrow’s Thanksgiving takeaway feast ($85 per person) is designed for customers to simply reheat at home. Each dish includes easy heat and serve instructions. It includes:

[{"type":"text","text":"Preorders accepted until Nov. 15."}]

: Pickup from 1 to 5 p.m. on Nov. 26 and 9 a.m. to noon Nov. 27

888 Kapi‘olani Blvd. Suite 201, Honolulu

: MW Restaurant’s Thanksgiving family feast ($695) is takeout only and is designed to feed six to eight people. It includes Brandt beef prime grade prime rib, organic free-range turkey breast and leg meat, smoked Kurobuta pork, miso honey glazed butterfish with taegu salad, truffle smashed potatoes, Arabiki sausage stuffing, yuzu kosho cranberry salad, farmer salad, and an 8-inch pumpkin crunch cheesecake. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Quiora"}]

: The Ritz-Carlton Residences, Waikīkī Beach, 

: This family-style Thanksgiving menu ($99 per adult, $49 for children ages 6-12 years) features seasonal dishes crafted from locally sourced ingredients. It includes sweet potato casserole, Ho Farms kale and tomato strata, herb-roasted turkey breast with Small Kine Farms mushroom and turkey gravy, crispy honey walnut Mountain View Farms pork belly with cranberry and fig chutney, Hy’s signature mashed potatoes, corn bread with honey-herb butter, seasonal roasted vegetables, Egan’s pumpkin crepe roll cake, and housemade spiced apple doughnuts. 

: Tanioka’s Thanksgiving package ($284.95) is designed to feed four to six people. It includes sliced roast turkey, turkey gravy, housemade stuffing, pineapple-glazed ham, garlic mashed potatoes, spicy ‘ahi on sushi rice, fresh cranberry sauce and pumpkin crunch squares. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Zippy’s Restaurants"}]

: Zippy’s is offering pre-cooked whole or half turkey packages, plus pumpkin and custard pies.

Whole turkey packages ($204.95 online, $224.95 via store and phone) are designed to serve eight to 10 people (allow 2 to 2.5 hours reheating). They include a 10-12 pound turkey, 3 pounds of stuffing, 4 pounds of mashed potatoes, 4 pounds of poultry gravy, 1 pound of cranberry/pineapple relish and 12 King’s Hawaiian sweet dinner rolls.

Half turkey packages ($119.95 online, $129.95 via store and phone) are designed to serve four to five people (allow 1 to 1.5 hours reheating). They include a 5-6 pound turkey, 1.5 pounds of stuffing, 2 pounds of mashed potatoes, 2 pounds of poultry gravy, a half pound of cranberry/pineapple relish, and six King’s Hawaiian sweet dinner rolls.

Customers can receive a $25 promotional money coupon with every whole turkey package, or a $10 promotional money coupon with every half turkey package (the coupon will be included with your order at pickup and expires on Jan. 31, 2026). 

: 10 a.m.-6 p.m. Nov. 26 and 7 a.m.-2 p.m. Nov. 27 (excluding Hilo)

Thanksgiving part 1 53 By the Sea 102225

<title>Where to go for Thanksgiving 2025 – part 1</title>

Celebrate turkey day with these dine-in and takeout experiences.

Where to go for Thanksgiving 2025 – part 1

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

[{"type":"text","text":"A second lawsuit has struck embattled landowner Maui Land & Pineapple."}]

Maui Land & Pineapple has been embroiled in a legal battle with a group of area owners associations and TY Management Corp., the owner of the nearby Kapalua Golf Courses, over a water management dispute since August.

, accusing MLP of failing to properly manage the resources of the Honokōhau ditch system, leading to worsening water supplies during ongoing drought conditions and, ultimately, the cancellation of the PGA Tour’s annual Sentry Tournament, which was to be held at the Kapalua Plantation Golf Course in January.

 accusing TY Management of overusing water from the ditch system to irrigate the golf courses, breaching TY’s contract with MLP and violating the State Water Code.

On Thursday, a TY Management and the Plantation Estates Lot Owners’ Association — or PELOA, one of the plaintiffs in the August lawsuit — filed a second suit against MLP, this time accusing MLP of "sneakily" annexing land in order to seize power within the Kapalua Resort Association.

TY Management, PELOA and MLP are all members of the Kapalua Resort Association and have voting power within the Association proportional to the total acreage that they own within the Kapalua Resort area. According to the lawsuit, TY Management, through its ownership of the two Kapalua Golf Courses, had approximately 40% voting power by the end of 2023, while MLP had about 33%.

However, in 2024, the lawsuit alleges that MLP and its CEO, Race Randle, conspired to increase MLP’s voting power by covertly adding about 1,936 acres of non-resort land owned by MLP into the Resort Association.

These annexations, if legitimate, would be a major upheaval for the Resort Association, more than quintupling MLP’s holdings and spiking MLP’s voting power to 73%, a supermajority allowing MLP “unchecked power,” the lawsuit claims, including the authority to appoint and remove Resort Association board members.

The lawsuit alleges that Randle — a Resort Association board member both at the time and currently — submitted documents executing the annexations with the Hawai‘i Bureau of Conveyances in Dec. 2024 and Jan. 2025. However, the broader KRA membership was not informed of those annexations for months.

When general membership did learn of the changes, board members questioned MLP as to whether the annexations adhered with guidelines set out in the Resort Association’s Declaration of Covenants and Restrictions. MLP allegedly responded by stating that, based on the Declaration, “neither the Board nor the Association gets to decide or pass judgment on any annexation … nor does anything in the [Association] Declaration say that an annexation requires acceptance or approval of the Board or the Association.”

Regardless of whether an Association member can unilaterally grant itself a supermajority of voting power, the lawsuit claims that the annexations were illegitimate for various reasons. Some of the parcels, the suit argues, were not eligible for annexation due to Maui County development plans, while another parcel had already been partially annexed previously.

Every annexation, however, was also improperly executed, the lawsuit goes on, without sufficient information provided during the annexation filings.  

On top of all of this, the suit also alleges that Randle and MLP then proposed an amendment to the Association’s Declaration that would further grant MLP additional power within the Association and curtail the rights of other members. For example, the amendment would give MLP — and only MLP — double voting power, terminate rules setting limits on the amount of dues owned by members and more.

Consequently, the suit accuses MLP, Randle and two other board members — John Tolbert and Al Haar — of violating their contracts with the Association, breach of fiduciary duties, gross negligence, tortious interference, and more.

The plaintiffs seek damages against the defendants, the removal of Randle and Tolbert from the Association board — Haar resigned in June — a court order voiding the annexation, an order blocking the proposed amendment to the Association Declaration, among other things.

Aloha State Daily reached out to MLP and attorneys for the plaintiffs for comment.

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