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Kady Pascual

Hawaiʻi Scene on Social

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<title>Hawai‘i Scene on Social: Picture day</title>

Today’s social media find comes from @yissysis, with a sneak peek of Kahuku football's senior photo shoot.

Hawai‘i Scene on Social: Picture day

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Kelli Shiroma Braiotta

Food & Dining

 has a new eatery in West Oʻahu. Haliʻa by Side Street Inn, located in Wai Kai (in the former Kitchen Door restaurant space) officially opened yesterday to the public.

Opening a west Oʻahu restaurant location has been in the works for years, according to Lisa Meyer, who co-owns Hali‘a by Side Street Inn, Side Street Inn on Da Strip and the original Side Street Inn on Hopaka Street with business partner Cheryl DeAngelo. (DeAngelo also co-owns Bubbly & Bleu, a Kaimukī-based charcuterie business, with her husband, chef Fred DeAngelo.)

“People have been asking for so long, ‘When are you coming to the west side?’” she says. “Colin (Nishida) always wanted to open someplace on the west side. When we came here (to Wai Kai), it felt good; it’s very family oriented. We’re just happy we’re here; everybody’s so excited.”

“We have been looking at various locations for Side Street Inn on the west side,” DeAngelo adds. “This location came at the perfect time, and we love everything about it — amazing views, perfect size and lots of parking!”

The name “Haliʻa” means “fond remembrance,” according to Meyer, who says the restaurant name was chosen to honor Nishida, who died in 2018. Prior to his passing, though, both Meyer and DeAngelo came on board to help their friend with his business.

“When we thought of the name, we wanted to honor him,” she says. “It’s Haliʻa by Side Street Inn, people will know it’s Side Street food.”

The food menu is the same as Side Street Inn’s other two locations. The ‘Ewa Beach location will eventually have seafood specials, but that’s still to come.

The fresh, island-style poke (market price) comes highly recommended; choose from options like shoyu and spicy ‘ahi, along with kimchi tako poke, limu tako poke and ocean clams poke.

We opt for the spicy ‘ahi poke, which features a spicy-mayo style with sweet onions, green onions, tobiko, Sriracha drizzle and furikake. The fish tastes fresh and the poke packs some heat, due to the generous amount of Sriracha.

If you’re craving something lighter, go for the tofu salad ($13 half portion, $20.50 full portion). It features spring mixed greens topped with tofu, bonito flakes, kizami nori, cucumbers, grape tomatoes, sesame seeds and oriental dressing. The pieces of tofu are so soft, and we enjoyed the salad’s refreshing flavors.

If you order the eatery’s boneless kalbi, it’s served on a sizzling platter, just like the sizzling rib-eye steak (market price). While I usually order bone-in kalbi when getting Korean-style short ribs, I highly recommend this boneless version because it’s buttery and boasts that melt-in-your-mouth texture. The short ribs’ tenderness, along with the marinade’s sweet-yet-savory flavor, makes this one of the most memorable dishes of the evening.

No visit to Side Street Inn is complete without its loaded fried rice. This savory staple ($25) is loaded with bacon, Portuguese sausage, char siu, green onions, peas and carrots. Its slightly smoky flavor and savoriness is just as good as I remember.

Of course, if you want to upgrade your fried rice, you could get “The Works” version ($29), which includes kimchi and lup cheong.

Side Street Inn’s famous pan-fried pork chops ($33) are a crowd pleaser. They’re thick, meaty and sure to satisfy.

If you’re dining with a group, you can also opt for Colin’s Classics prix fixe menu ($161 for 4-5 people, $317 for 8-10 people), which features a variety of the eatery’s bestsellers. The menu includes edamame with Alae salt; farmer’s salad (mixed greens topped with grape tomatoes, avocado, Maui onions, capers, and bay shrimp with red wine vinaigrette and Okinawan potato curls); signature fried rice; garlic fried chicken; famous pan-fried pork chops and sizzling boneless kalbi.

Desserts include the eatery’s signature peanut butter crunch ($15), brownie served with Roselani’s vanilla ice cream ($13), Mom’s sweet bread pudding ($13), lilikoi creme brulee ($13) and chocolate haupia puff ($14). The peanut butter crunch was something I remember ordering at Side Street Inn’s Kapahulu location, so we just had to get it.

The decadent dessert features a bread pudding-like base topped with a layer of peanut butter crunch, Roselani’s vanilla ice cream and a chocolate drizzle. It’s dense and indulgent, but that crunchy peanut buttery layer will keep you coming back for more.

Stay tuned — the eatery plans to start a weekend brunch menu and add new seafood specials to its dinner menu in the upcoming months. Customers can also enjoy live music, which will be starting soon.

“We are excited that we get to be a part of the west side,” DeAngelo says. “People travel to our locations in town, and we are excited that we can bring our food to them. In addition to dine-in, we will be doing a lot of takeout and catering. The events at Wai Kai are awesome, too.”

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Open 4-10 p.m. Mondays-Thursdays, open 4-11 p.m. Fridays-Sundays

Halia by Side Street Inn chef Fred De Angelo 080425

<title>Haliʻa by Side Street Inn is now open in ‘Ewa Beach</title>

The new eatery is in the former space of Kitchen Door at Wai Kai. You can still find Side Street Inn’s classic dishes, including that signature fried rice and pan-fried pork chops, along with new seafood dishes and brunch coming soon.

Haliʻa by Side Street Inn is now open in ‘Ewa Beach

Arrasmith Portrait

Perry Arrasmith

Government & Politics

Columnists

Without letting the conversation go nuclear, Hawai‘i needs to talk about nuclear energy. 

An opportunity to explore nuclear energy is getting forced with the passage of 

, a measure that will direct the State Energy Office to “convene a nuclear energy working group to study the feasibility of using advanced nuclear power technologies in the state.”

Strangely enough, SCR136 did not start as a nuclear resolution. Instead, SCR136 was initiated as a measure to convene a geothermal working group to assess Hawai‘i’s geothermal energy landscape. However, something changed as SCR136 made it through the House.

On April 10, the House Committee on Energy and Environmental Protection (EEP) amended the measure to focus attention on nuclear energy. This move arrived as 

, introduced by State Senator Glenn Wakai, failed to get a hearing before the House Committee on Finance in late March.

“While your Committee recognizes the importance of evaluating geothermal energy development,” EEP Chair Nicole Lowen 

 in a committee report to House Speaker Nadine Nakamura, “your Committee believes that there is also a need to evaluate other energy sources that have not been fully considered by the State in order to identify viable energy sources, rule out non-viable sources, and focus efforts accordingly.”

Russ Koehler, President of the Hawai‘i State Chapter of the Association of Energy Engineers, supported the amendment, noting that one form of nuclear technology in particular–small modular nuclear reactors (SMRs)--present a safe alternative to what people traditionally perceive as ‘nuclear power.’ “SMRs offer a promising alternative by providing a locally sourced, stable, and sustainable energy solution,” explained Koehler. “These reactors are designed to be compact, modular, and scalable, enabling island communities to meet their energy needs without dependence on external sources.”

To date, SMRs seem to the only remotely viable option for nuclear energy in Hawai‘i. SMR’s presently play a key part in the U.S. Department of Energy’s strategy to craft “safe, clean, and affordable nuclear power options.” While they have been touted as a future route for nuclear energy technology, its applicability to present-day conversations about renewable energy sources is uncertain. 

For one, the technology is not commercially available. According to the U.S. Department of Energy’s Office of Nuclear Energy, “significant technology development and licensing risks remain in bringing advanced SMR designs to market and government support is required to achieve domestic deployment of SMRs by the late 2020s or early 2030s.” At least one 

 also suggests that SMRs may produce more nuclear waste than traditional nuclear reactors. 

The debate over nuclear technology’s potential in Hawai‘i soon became a debate over SMRs. In their April 16 testimony before the House Committee on Consumer Protection, the Hawai‘i State Energy Office cautioned that SMRs could work in Hawai‘i, but the technology is presently at least a decade away from marketability in the islands. “As a technical matter, Small Modular Reactors (SMRs) would likely better match electricity demand needs given Hawai‘i’s grid size and geography compared to conventional nuclear reactors, which have a longer global operational history, Chief Energy Officer Mark Glick explained, “but are not likely well suited for Hawai‘i due to a variety of reasons.” 

“Given the current lack of cost, production, safety, and nuclear waste management information on SMRs,” Glick said, “HSEO has no expectation that SMRs will be commercially available at cost-competitive prices for another decade and therefore believes the formation of a nuclear energy working group is premature.”

In spite of the barriers, the U.S. Department of Energy’s Office of Nuclear Energy continues to pursue SMRs as a viable option for the country’s nuclear future. 

Nuclear energy is an awkward facet of the decarbonization conversation that Hawai‘i seems to have successfully avoided so far, perhaps to our own energy detriment. 

Simply put, we’re scared to talk about nuclear energy. 

Nuclear power is the energy bogeyman. When the State Energy Office 

 a 300-page plus report on Hawai‘i’s decarbonization efforts (as required by a 2022 law), nary a word was brought to bear in the report on nuclear energy’s potential role. 

Nuclear energy plays little to no part in conversations about alternative energy sources. In state law (see Hawai‘i Revised Statutes section 

), nuclear energy is not recognized as a renewable energy source. In its testimony on SCR 136, the State Energy Office further noted that it has been explicitly directed by the Green Administration to “conduct a full-scale analysis of every possible energy source, except nuclear, that can accelerate Hawai‘i’s transition away from fossil fuel dependence.” 

The silence speaks. Nuclear energy is not an alternative option, solely as a matter of policy. Even if Hawai‘i ultimately finds that nuclear energy is not practical or necessary to meet our decarbonization goals, the sin of omitting nuclear energy is not fair. Nuclear opposition is not a good excuse for nuclear ignorance.

Contrary to what some may believe, Hawai‘i has never fully banned nuclear energy. Instead, it has installed barriers to the construction of nuclear fission plants. Article XI, Section Eight of the State Constitution is clear: “No nuclear fission power plant shall be constructed or radioactive material disposed of in the State without the prior approval by a two-thirds vote in each house of the legislature.”

Perhaps the 1978 Constitutional Convention, through this amendment, captures an enduring fear of nuclear energy. The legacy of nuclear weapons testing in Pacific, the political memory of the Three Mile Island incident, and the environmental disaster of Chernobyl all influence conversations about nuclear energy’s future. 

The slow, seemingly distant development of SMRs is another barrier. “The truth is, SMRs simply are not viable,” notes Sherry Pollack of 350Hawai‘i, an environmental organization opposed to fossil fuels. “In a nutshell, SMRs are unproven, too expensive, too slow to build, have unresolved safety risks, and are too risky to play a significant role in the critical transitioning from fossil fuels that must occur in the coming 10-15 years.” 

While resolutions are non-binding (they are not laws), they can still produce a basis for conversation. At the very least, Hawai‘i should socialize itself with the state of nuclear techologies like SMRs and why they may not be viable. 

The debate over nuclear energy gets to a broader problem with grand goals and the practical routes required to achieve those goals.

It’s not a uniquely Hawai‘i problem, but Hawai‘i may be a natural example of the distance between political realities and political dreams. “A lot of progressives in my own party like to say we're for housing, we're for clean energy, we're for transit and infrastructure,” 

 Hawai‘i’s U.S. Senator Brian Schatz on July 24. “But you can't be for something if you don't want it near you. If you're for housing, you’ve got to see the housing. If you're for clean energy, you're going to see a windmill or a wind farm or a nuclear power plant somewhere.”

It is a dynamic which often paralyzes progress here in Hawai‘i. We celebrate grand declarations like Hawai‘i commitment to 100% renewable energy sources by 2045, but struggle to balance this goal against the projected costs and trade-offs of these transitions. “As we envision a just and sustainable and wealthy country,” Schatz warns, “we have to actually make the things that make us more sustainable and wealthy.”

Energy renewability will carry a great cost. While we measure and debate the scope and scale of such cost, nuclear energy will linger in the background.

I Stock 2207946597

<title>Hawai‘i’s lurking nuclear dilemma</title>

Hawai‘i pushes to decarbonize, but also pushes away nuclear energy. But maybe that's starting to change as state officials move to open a nuclear energy conversation.

Hawai‘i’s lurking nuclear dilemma

Cherylene Mendoza recalls when she got the idea to start a matcha business during a recent trip to LA with her husband, Janny.

“We sat and we put God first before our day,” she says. “We said, ‘Let’s go do devotionals.’ We sat at a café, shared coffee and did devotionals. From there, I felt called and led to start something that we can have (like that) here in Hawai‘i.”

The Mendozas launched their pop-up, called 

, about a month ago. Their matcha home café, based in ‘Ewa Beach, is currently open from 3 to 6 p.m. on Sundays, but the 

biz will soon be open on specific weekdays as well, according to Mendoza.

“DEVOS stands for devotionals; we’re just here representing Jesus,” Mendoza says. “One day, we want to open up our own café where people can sit, drink matcha or coffee, do devotionals and connect. It’s open for everybody.”

Preorders are required; customers can check out DEVOS Hawai

 to see the matcha menu and direct message the account to preorder (payments via cash and Venmo are accepted). Once customers set a pick-up date and time and arrive at the pop-up, they’ll be encouraged to write a prayer before receiving their order.

Mendoza calls this step “prayer before pour.”

“While we’re currently the only ones doing it, it does take a little bit of time, but it’s so powerful,” she says. “I remember the first time I did the pop-up — there were so many people and so many prayers. After everyone went home, that same night, I put my hand over every single card and was praying for them.

“It’s like our own prayer wall and we’re believing for everyone,” Mendoza adds. “I always believe that every good desire comes from the Lord. If there’s something you need us to pray for, we’re here to pray for you. God is the only one who can answer prayers, but he is going to use us to share his word or share his message.”

i’s menu features a variety of iced matcha beverages served in 16-ounce cups. All drinks are made with ceremonial-grade matcha, oat milk and homemade classic syrups.

“Our matcha is from Uji in Kyoto prefecture, Japan,” Mendoza says. “We love the benefits of matcha — how it’s good for the brain and body — and we love to drink it.”

The business’s classic matcha latte ($7), strawberry matcha latte ($8) and strawberry ube matcha latte ($9) have been customer favorites. The latter includes strawberry and ube purees, resulting in a colorful concoction.

The biz’s Cinnamon Toast Crunch matcha latte ($10) is a newer menu item that’s becoming popular. As its name implies, it’s inspired by that nostalgic cereal milk flavor.

“Many of our regular customers have been frequently requesting it,” Mendoza says. “It’s our smooth matcha latte infused with cozy cinnamon flavor. It’s topped with a creamy cold foam that brings everything together for the perfect balance of sweet, spiced and refreshing.”

Mendoza says she learned to make matcha from watching YouTube, but coming up with the drinks on her menu took a lot of trial and error.

“Finding something that actually worked for me was something I had to play with,” she says. “I just had to keep pouring, keep sipping and asking my close family, ‘Does this taste good?’”

For updates about the business’s menu and availability, follow DEVOS Hawai

“Thank you everyone for your support,” Mendoza says. “We have nothing but gratitude; everyone has been so supportive. All glory to God; I would not be doing this if it wasn’t for the Lord putting it on my heart.”

Preorders required; direct message the business on Instagram

DEVOS Hawaii business owners 073025

<title>DEVOS Hawaiʻi is a new ʻEwa-based matcha pop-up</title>

This faith-based biz offers weekly matcha pop-ups. Choose from classic matcha lattes to more creative options like the strawberry ube matcha latte.

DEVOS Hawaiʻi is a new ʻEwa-based matcha pop-up

Regular customers at the former MARA Restaurant & Bar, located in Renaissance Honolulu Hotel & Spa on Kapi‘olani Boulevard, were probably confused when the eatery’s rebranding and change in management was official at the end of May.

 — still features the same interior décor and concept, in terms of offering Mediterranean cuisine. The eatery is still open for breakfast, lunch and dinner, and is operated by DB Restaurant Group (the same group behind DB Grill, Café Duck Butt and CINO).

[{"type":"text","text":"SERA Chef Arnold Corpuz was most recently at CINO."}]

The restaurant’s name has several meanings, including “fiery and bright” and it’s also part of the phrase “que sera, sera,” meaning “whatever will be, will be” in Spanish.

The menu is influenced by diverse Mediterranean flavors while incorporating locally sourced ingredients. It’s designed to transport guests to the Mediterranean coast — dishes highlight fresh seafood, seasonal ingredients and housemade pastas.

We got a first taste of SERA during a media preview in April and returned once the restaurant officially launched at the end of May.

For diners who loved MARA’s menu — here’s some good news. Some of the most popular dishes from MARA Restaurant & Bar are still on the menu, including the popular tasting trio ($35), which is one of my favorite dishes. It’s a combo of hummus, tzatziki and burrata, served with hearth-baked pita. The creamy burrata is my go-to, but the flavorful hummus with crispy chickpeas on top is a must-try.

The Kefalograviera cheese saganaki ($24) — known for its impressive presentation on a sizzling skillet — is another dish that remains on the menu. It’s served with seasonal vegetables, but the hot cheese skillet — boasting a golden-brown exterior and molten, melting interior — is the star of the show.

The grilled Spanish octopus ($33) with ‘nduja, gigande beans and gremolata continues to be a customer favorite. The octopus is flavorful, not too rubbery, and there's an ample amount of it to share. 

Choose from salads like Caesar ($22), Greek salad ($20) and beet and citrus ($28). I love a traditional Caesar salad, and this new menu option — complete with Parmigiano-Reggiano, garlic breadcrumbs and boquerones (white anchovies) — doesn’t disappoint. We especially enjoyed the crunch from the breadcrumbs and the garlicky anchovy dressing. If you want something familiar from MARA’s previous menu, opt for the beet and citrus salad, a refreshing combo with chunky beets, creamy Di Stefano burrata and an aged balsamic drizzle.

Onto the entrée portion of the menu — seafood, pastas and meats. The biggest menu change would be in the seafood section; before, you could choose your preferred seafood and preparation. Now, the choices are more streamlined and feature dishes like whole Mediterranean branzino (market price), scallops ($44), seafood paella ($76) and whole Kona kampachi (market price).

We recommend the Kona kampachi (market price) if you’re sharing dinner family-style. The fish is served on a skillet with salsa verde and a charred lemon. We’re told Kona kampachi was on the eatery’s previous menu, but now, it’s a whole size with garlic butter poured on. During the time of our visit, the market price is $90.

These scallops come with sweet potato hummus and bok choy ($44). They’re plump, juicy and a nice option if you’re looking for something lighter as your entrée.

The seafood paella ($76) is one of the newer dishes with Mediterranean flair. It includes monchong, shrimp, mussels, clam and saffron. The saffron flavor is prevalent — as it should be in a paella — and this dish is sure to please seafood fanatics.

Spaghetti and meatballs might seem basic, but this combo is anything but. The meatball is love at first bite. It’s a savory mix of veal, pork and beef that’s full of moisture, so you won’t have to worry about it being dry.

The porcini rubbed prime rib is one of SERA's new entrees and comes highly recommended by our server. It’s served with natural jus and horseradish crème. It’s a huge portion, ideal for sharing among a group. The meat itself is tender, but the umami dry rub will keep you coming back for more.

New side dishes include creamy potato puree with a poached egg on top ($22) and asparagus with olive tapenade and lemon ($15). The potato puree is video-worthy because of the poached egg on top.

The dessert menu is also revamped, but it still includes one of my favorite dishes — housemade Greek yogurt ($6). You can get it plain, or choose between two topping combos — baklava and honey, or sour cherry, olive oil and sea salt. While the latter is a more unique combo, you can’t go wrong with flaky pieces of baklava. This Greek yogurt isn’t super tart, and the honey drizzle gives it a sweeter aftertaste.

Other dessert options include a rotating lineup of sorbets, pavlova with yuzu strawberry meringue, cheese kunefe with kataifi and orange blossom syrup, and budino. The latter is a new dessert, featuring a rich, chocolate pudding with whipped cream and cacao nibs on top.

Bonus: SERA is currently offering free valet for restaurant customers, so parking just got that much easier.

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Kady Pascual

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Authors

Kady Pascual

Social Media Editor

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