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Daily Smile

[{"type":"text","text":"When a service dog sits in front of you on a plane..."}]

Smile 26 3 18

<title>Daily Smile: Wednesday, March 18, 2026</title>

When a service dog sits in front of you on a plane...

Daily Smile: Wednesday, March 18, 2026

 When a service dog sits in front of you on a plane...

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

[{"type":"text","text":"This prime rib deal is available for a limited time."}]

 offers prime rib specials periodically, and we’re told it will be featured every month. The special was featured from June 10 to 14, but it was so popular that the restaurant is running it again this week from June 17 to 19. A prime rib carving station will also be added to the restaurant’s all-you-can-eat 

The special features a four-course meal for $65 (if you dine before 5:30 p.m.). If you dine after 5:30 p.m., the meal is $75. The special is available during the eatery’s dinner hours, from 4 to 9 p.m.

Everything in the featured deal — except for the prime rib — is available on the eatery’s regular menu.

The four-course meal includes chicken tenderloin sate with Thai peanut sauce, and your choice of soup or salad. Choose from fresh ‘Ewa sweet corn chowder with ‘Ewa sweet corn, diced celery and chicken, topped with oven-roasted croutons; or organically grown Big Island baby greens with poached pears, teardrop tomatoes, cucumber, beets, candied pecans and tangerine vinaigrette.

The entrée features an 8-ounce, herb-roasted beef prime rib with natural beef jus, creamy horseradish, mashed potatoes and vegetables.

The final course features your choice of espresso tiramisu or coffee crème brulee.

[{"type":"text","text":"Valet parking is available for customers."}]

For the latest news of Hawai‘i, sign up 

Chef Chai prime rib 061526

<title>Chef Chai is featuring a prime rib special</title>

The Kakaʻako eatery’s prime rib special ran from June 10 to 14, and it was so popular that it’s extended. Customers can take advantage of the four-course meal — which features prime rib as the entrée — from June 17 to 19. A prime rib carving station will also be added to the restaurant’s all-you-can-eat Father’s Day weekend buffet (June 20 and 21).

Chef Chai is featuring a prime rib special

Kouign Amann Day is coming this Saturday, June 20. To celebrate, 

 are offering limited-edition flavors from 7 a.m. to 4 p.m. 

The pastry, which is one of the signature treats at San Francisco-based b. Patisserie, is known for its flaky, buttery layers, complete with a caramelized sugar crust.

The specialty Kouign Amann flavors are inspired by boba drinks at Hong Kong-style tea cafes. Choose from peach oolong, brown sugar milk tea, mango coconut grapefruit, black sesame coffee, red bean taro, strawberry jasmine cream cheese, ube cream, matcha passion fruit and chocolate milo.

“I’m so excited for everybody to get to try all the fun flavors,” says Shaina Manring, manager at Kona Coffee Purveyors. “They really deviate from what we normally have. I’m very enthusiastic about the combinations Belinda (Leong, founder and owner of b. Patisserie) has come up with this year.”

Customers can preorder a sampler set that includes all nine flavors for a special price of $49. Individuals who preorder the sampler set will also get a complimentary cup of drip Kona coffee. 

,” Manring confirms. “It’s simple to fill out the form; just come in and pick up your order on June 20.”

Kouign Amann Day mango and black sesame coffee 061526

<title>Kouign Amann Day is coming June 20</title>

Kona Coffee Purveyors and b. Patisserie are offering boba-inspired Kouign Amann flavors on this day only from 7 a.m. to 4 p.m. The specialty flavors include ube cream, black sesame coffee, brown sugar milk tea, peach oolong and more. Preorders are available.

Kouign Amann Day is coming June 20

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Aloha Spirit

Mana Up has welcomed a new batch of entrepreneurs from across the Islands to its newest cohort.

[{"type":"text","text":"Eleven companies were chosen from a record 256 applicants this year:"}]

Mana Up is a business accelerator and venture fund that aims to help Hawai‘i companies expand within the state and globally through a six-month accelerator and alumni program that curates workshops, executive mentorship, resources, sales opportunities and more.

These companies will spend six months in Mana Up's hands-on accelerator, where they'll receive mentorship and support across brand development, e-commerce, wholesale strategy, manufacturing, storytelling and global market expansion, Mana Up said in a recent announcement. Founders also will get immediate access to House of Mana Up, the program's retail platform, "putting their products in front of customers locally and globally from day one."

Meanwhile, the accelerator culminates with the annual Mana Up Showcase. The Showcase Broadcast and Global Livestream will air in October and the in-person Showcase Marketplace at Bloomingdales in Ala Moana Center is set for Nov. 5.

"When we launched our first cohort in 2018, we received 80 applications and thought that was incredible," Meli James, who co-founded Mana Up with 

Brittany Heyd, told Aloha State Daily in an emailed response to questions.

 "This year we received 256 applications — the most we've ever seen — and what's even more exciting is the quality of the founders behind them.

"To me, that's a sign that entrepreneurship in Hawaiʻi is no longer a niche path," she continued. "More people are seeing business ownership as a way to build a future here, create jobs, and contribute to the local economy. This isn't a one-year jump — it's been building steadily, year over year, and the ecosystem is starting to grow on itself. Every cohort that comes through makes the next group of founders believe it's possible for them, too."

James says that optimism is reflected in the data as well, with more than 90% of this year's applicants having said they're optimistic about Hawaiʻi's economy, and more than 40% who said that giving back to Hawaiʻi is part of why they're building their businesses.

"That's not a small thing in a state where the cost of doing business — and the cost of living — is as high as ours," she says. "People aren't just starting businesses to make money. They're starting them because they want to be part of building something for their community."

This year's cohort has a few long-established businesses. It's not a new phenomena, James says — Mana Up has had multi-generational and long-running businesses come through before — but there are two fourth-generation companies in Cohort 11, and a few more where the founder is the second or third generation to run the business.

"They've got something that's worked for 60, 70, even 80 years — loyal customers, deep trust, a product people grew up with," she told ASD. "The question becomes: how do you take all of that and modernize it so it's just as relevant for the next 70 years?

"What's interesting is that a lot of people assume an accelerator is really for the early-stage, scrappy startup, and a business that's been around for decades doesn't need that kind of help," James continued. "But what we hear from these founders again and again is that they've built something that works really well locally — loyal customers, strong word of mouth, sometimes decades of trust — but they've never had the bandwidth or the playbook to think about e-commerce, wholesale or selling beyond the Islands. They've been so busy running the business that they haven't had time to build the brand around it."

[{"type":"text","text":"James says that's where Mana Up can \"really move the needle for them.\""}]

"We're not telling them how to make their product — they've got that down," she says. "We're helping them tell their story to a wider audience, get their packaging and online presence up to where their product quality already is, and build the systems — inventory, fulfillment, wholesale relationships — that let them grow without losing what made them special in the first place.

"The foundation is already there — great products, loyal customers, and decades of trust. What they're looking for is a roadmap for growth."

Since its start in 2018, Mana Up has worked with more than 105 Hawai‘i-based businesses, James noted. Its alumni now generate more than $135 million in total in annual revenue and have created more than 1,100 jobs across the Islands.

"At its core, Mana Up exists because we wanted to address something pretty specific: Hawaiʻi has incredible entrepreneurs and incredible products, but historically, there hasn't been a clear path for a local business to grow beyond a farmers market or a single retail shelf without either burning out the founder or having to leave the state to find the resources to scale," James says. "We wanted to build that path here."

According to James, nearly three-quarters of Mana Up alumni manufacture their products in Hawai‘i and more than 60% source their ingredients locally.

So when these businesses grow, that growth stays in Hawaiʻi — it's not just one founder's success, it's local jobs, local suppliers, local manufacturing capacity.

"The honest truth is that doing business here is hard, and a lot of that comes down to something we can't change — we're geographically isolated. But layered on top of that is everything else: shipping costs, the cost of goods, the cost of labor, the cost of just operating day to day," she says. "Part of what Mana Up does is help founders get a handle on those operational realities — the supply chain, the logistics, the unit economics — so they're not constantly fighting just to break even.

"But the other, maybe more important part, is that we band together to open up revenue opportunities these founders couldn't access on their own. That means building relationships with partners like Hawaiian Airlines, hotel properties, and buyers in Japan and on the mainland — places where these products can reach new customers and bring new revenue back into the state."

James says that today, nearly 43% of Mana Up alumni's revenue comes from outside of Hawai‘i.

That's important because it means we're bringing new dollars into Hawaiʻi's economy rather than simply competing for the same local spending."

(ICYMI: James previously spoke with ASD about the role of small businesses in Hawai‘i. Read 

For the latest news of Hawai‘i, sign up 

Mana up cohort 11 0626

<title>Mana Up saw record applicants for Cohort 11</title>

There were 258 applicants for the business accelerator's newest cohort — 11 were selected from across the Islands. Aloha State Daily caught up with Mana Up co-founder Meli James to learn more about Mana Up's work, impact and entrepreneurship in Hawai‘i.

Mana Up saw record applicants for Cohort 11

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Today, U.S. Army Sgt. Isaac Atkins will join his platoon for a watch party for the next episode of Season 21 of “America’s Got Talent,” where Atkins is one of the featured contestants.

Atkins, who is stationed on Oʻahu, is one of several contestants, including Bruno Mars’ nephews — the North Shore-based brothers 

 — competing in the current season of “America’s Got Talent.”

“I’m having a watch party with my soldiers on base,” Atkins told Aloha State Daily. “Obviously, it's just a platoon internal thing, where my soldiers — the soldiers that I'm in charge of — we're gonna ... watch the show and have a good time.”

, when the episode streams on Peacock at 

 New this season is the judges’ callbacks round, where select acts, including Atkins, are asked to perform again, and the final remaining live show spots are on the line.

 but Atkins has not been able to talk much about it prior to airing. While in California, he made sure to visit a food spot, which is not currently in Hawaiʻi.

“I wanted Chipotle," he said. "I got off the plane at LAX, and I took a Lyft to the hotel, but I asked my driver to stop at Chipotle first, so that's the very first thing I did.”

For Atkins, the “America’s Got Talent” stage is the largest of his musical career so far. His previous performances include one in high school, where he had a solo with his choir, he said, but this was different.

“It was crazy because when I was up on the stage, I had the earpieces in, but I could still hear the audience — how loud they were,” he said. “It was super encouraging when I was singing to hear them cheering. It amped me up even more, even though I was still extremely nervous, because who wouldn't be? I’m not an experienced performer. I'm just some guy.”

Atkins grew up influenced by his father’s music, which included classics such as The Temptations, The Beatles, The Beach Boys, Smokey Robinson and Motown.

“I grew up on all that music,” he said. “That's really the kind of music that inspired me to sing because it's just classic. It's never going to go out of style, and I still listen to that to this day.”

, where he posts videos of himself singing in the car.

“It was never really my intention to take it to this level,” Atkins said. “But I was doing the car singing thing — and I started getting a lot of traction on TikTok and whatnot and getting the likes and getting comments. That kind of motivated me to take it that step further. And to be able to venture out into doing something this big like ʻAmerica’s Got Talent.’”

Isaac Atkins

These North Shore brothers will be featured in Season 21 of “America’s Got Talent.” Tune in Tuesday, June 9, to catch their performance.

Nyjah Music and Zyah Rhythm

'America’s Got Talent' has Hawaiʻi contestants

<title>Hawaiʻi contestant competes tonight in ʻAmerica’s Got Talent’</title>

This Army sergeant got his musical break when he recorded himself singing in a car. Now, Oʻahu resident Isaac Atkins is reflecting on the “America’s Got Talent” auditions that recently took him to California.

Hawaiʻi contestant competes tonight in ʻAmerica’s Got Talent’

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

 today and sip on a new sea moss gel infused smoothie collab with 

“It tastes like sunshine,” according to its co-creator, Waimānalo born and raised entrepreneur Lehunanani Kanahele-Santos. “Sea moss is a superfood packed with minerals, and it gives you a natural flow of energy without the crash, almost like the healthier version of pre-workout. It

’s good for gut health and skin care, as well.”

Kanahele-Santos, 25, owns Kanahele Roots, which sells health, wellness and educational products including sea moss (limu) gel, farm fresh eggs and 

Ōlelo decks, or themed flashcards with illustrations and words in both the English and Hawaiian languages. She also runs 

ʻi-designed apparel and stationery brand, that carries journals and planners, bikinis, alohawear, and coming soon, activewear.

 told Aloha State Daily that through school growing up on Oʻahu, she was fluent 

and later went on to college in Portland, Ore., to become a neurosurgeon.

“Covid essentially shut my school down and I realized I didn’t want to go down that field. So, when I came home in 2020, 

I went back to my roots,” she said. “I never thought I’d switch gears into business, now holding a monthly market of 

majority women- and Kānaka-owned vendors’ specializing in food, arts and crafts. I’m living the dream.”

In April 2022, Kanahele-Santos launched Pu

uhonua Mākeke, a curated monthly pop-up market at Pu

uhonua O Waimānalo (41-1300 Waikupanaha St.). To date, 75 Kānaka-owned businesses have participated, about half of which are from Pu

200 dozen free bread loaves and eggs have been distributed to hundreds of ʻohana, 

mākeke is scheduled from 9 a.m. to 3 p.m. on Saturday, June 20, and will feature 24 local vendors, raffles and prizes, lei and pāpale making workshops ($15 for lei, $30 for lei and pāpale), and its signature free eggs and bread for the first 100 families.

“Vaifalla and Things will be there for the first time,” she said, noting that her aunty Tennille Leomana with Aloha Spirit Bakes and “Mama Kanahele” of Nā Mea ‘Ono are regular vendors.

“My family all cooked/baked for fun before turning it into businesses for the mākeke,” 

To make extra money in high school, I would help my aunty sell her cupcakes at different parties, weddings, and graduations, so that was my introduction to being around a businesswoman.

The self-described “go-getter” knew from a young age that she wanted to be successful and learned from other business owners and YouTube to create and market the mākeke, she noted.

,” she added. “Come enjoy the ocean and mountain views, shopping, drinks, desserts and foods at this family and animal friendly event.”

The main goal is to help vendors gain “

a consistent source of income” and for the entrepreneurial spirit to live on through generations. 

“I want to build a community and a family,” Kanahele-Santos said.

’s excited to scale her products into retail stores across Hawaiʻi and the Mainland.

Her advice to other small business owners in the Islands? “Stay consistent and don’t give up. Things don’t happen overnight. One day could change your life.

Holomua’ — keep moving forward, … believe in yourself, don’t let the outside voices affect or determine your life. Follow your intuition. And don’t forget to have fun while you’re doing it. Because I love doing it, it keeps me going. … I’ve been planting the seeds, now I’m watering the plant, giving myself grace and gratitude for how things have come along; there’s always room to grow.”

Lehua Kanahele-Santos

<title>Waimānalo entrepreneur organizes curated monthly pop-up markets</title>

This month’s Puʻuhonua Mākeke — which is scheduled from 9 a.m. to 3 p.m. on Saturday, June 20, at Puʻuhonua O Waimānalo — will feature 24 local vendors, raffles and prizes, lei and pāpale making workshops, and its signature free eggs and bread for the first 100 ʻohana. Organizer Lehua Kanahele-Santos, who owns Kanahele Roots and Pohinahina Kinis, talks about the heart behind the mākeke and her businesses, and what’s in store next.

Waimānalo entrepreneur organizes curated monthly pop-up markets

 is often synonymous with brunch and oceanfront dining — at least on Maui

’s West side. The eatery was the first restaurant to reopen its Front Street location following the August 2023 Lahaina fire.

“We closed on Aug. 8, 2023, and reopened on Feb. 1, 2024,” says Ashley Davis, co-owner of Māla Ocean Tavern and its sister restaurant, Coco Deck Lahaina. The restaurants are a few of several under 

The eatery has been a staple in the Lahaina community. While Davis and her business partners bought the restaurant in November 2018, it’s been open since 2004. Prior to it being Māla, Davis was told the space was a former barbecue spot, then a biker bar in the 

While the eatery is especially busy during dinner — “people want to come there for sunset,” according to Davis — its brunch is also a hit. Prior to 2018, brunch was only available on the weekends.

“The previous ownership did not do brunch every day; that was something we implemented,” she says. “A lot of people work on the weekends; who doesn’t want to have brunch every day? Māla’s brunch is at a very affordable price point for oceanfront dining.”

Māla’s brunch is offered daily from 8 a.m. to 2 p.m. Popular options range from eggs Benedicts and chilaquiles to ube hot bread with whipped honey butter and lemon ricotta buttermilk pancakes.

“I feel like we have been adapting since we bought Māla,” Davis says. “When we had the opportunity to own it, we wanted to keep it Māla; we didn’t want it to change. We were just getting our rhythm and stride (after buying the restaurant), and then we were in the Covid-19 pandemic (two years later).”

She says the eatery had its first “normal” month in July 2023 — in that business was more consistent to what it had been prior to the pandemic — and then the fires happened that August. While the restaurant building suffered damage, due to the strong winds, none of the physical building burned, according to Davis.

“The building definitely suffered damage, most of it from wind, and we did have smoke damage,” she says. “We were very close to the fires; it’s really remarkable that Coco Deck — called Duckine, at the time — survived; it’s a completely wood building, very old. The houses right next door burned down; Māla was right across the street.”

The aftermath of the fires was “devastating,” according to Davis, who says there were numerous challenges associated with reopening. But, it was important for the restaurant owners to stay in close contact with its employees. Davis says she views the restaurant’s employees as family.

“We wouldn’t have done it (reopened) if our teams didn’t want to come back,” she says. “There are so many employees that worked for us at Down the Hatch (our sister restaurant on Front Street that was lost in the Lahaina fire) that work for us now at Māla, Coco Deck and Pizza Paradiso (another sister restaurant). They stuck with us; they’re our ʻohana.”

Davis says that, following the 2023 fires, many restaurant employees had homes that were lost in the fires and had to relocate.

“When we spoke with our employees that were still on Maui, those people wanted to come back to work,” she remembers. “They were ready to come back to work; they were ready to have that sense of normalcy.

“I can’t believe we’re coming up on three years (since the fires); it’s really wild,” she adds. “When you start talking about it, you get emotional just thinking of everything that happened and all the people that were affected. But we wanted to continue what we were doing and have something for our community.”

Davis remembers feeling apprehensive before Māla reopened on Feb. 1, 2024.

“We were a little worried that people might be upset with us,” she says. “But there was a lot more support than we expected, and it was a really beautiful thing. The first month (we were open) was overwhelming because a lot of people would come in just to remember. It would be quite emotional as they said they could step back in time — because when you’re in Māla and you look out at the water, it looked the same.”

Chef Alvin Savella and general manager Robert Farrell — both owners of Coco Deck Kitchen + Bar — were instrumental in Māla Ocean Tavern’s reopening, according to Davis. At the time, Coco Deck Kitchen + Bar was still called Duckine.

“We hadn’t re-branded Coco Deck yet; we opened as Coco Deck in September,” she says. “Thankfully, chef Alvin — who was born and raised in Lahaina — and Rob Farrell, whose wife is born and raised in Lahaina, are our business partners. Both of them previously worked at Māla; they were very familiar with the business, and they were the ones who got things going (for reopening).”  

Māla was able to reopen with the majority of its menu, with the exception of a few dishes.

“At the time, we sourced our bread from a bakery that was lost to the fires; there were a few things we had to shift gears and had to find a substitute,” Davis says. “A lot of our purveyors are not based in Lahaina, but some of the farms we worked with were affected. The fires impacted so many people.”

Some of the dishes from Māla’s early days — like ‘ahi bruschetta, oyster shooters, and seared ‘ahi — are still on the current menu, according to Davis.

“The ‘ahi bruschetta is definitely a dish that originated at Māla with the flax seed toast; it’s now with a whole grain toast that we’re making in house,” she says. “The oyster shooters come with ponzu and a little lemon wedge. The seared ‘ahi tuna on the dinner menu had a different name (before), but the preparation of the dish is similar.”

She notes that the Hawaiian whole fried fish, served with a black bean garlic ginger butter sauce and local veggies, now features an updated presentation.

“The whole fish is something that is still there (from before); prior, it had a little more of a Mediterranean feel,” Davis says. “We’re always going to have the whole fish and the wagyu burger; people love that.”

The eatery now has an in-house baker, so Māla’s pastas, breads and pastries — including cinnamon rolls and cinnamon buns — are made in house.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"The current restaurant scene"}]

Davis describes the restaurant’s reopening as “gradual.” While the community did show up to support the eatery, she acknowledges that “it was hard for people to go and see it (Lahaina) all gone.”

“It is shocking still, even though most of the debris is cleaned up,” she says. “It’s still shocking to drive into town and have town not be there. It took people time.

“People will come into the restaurant and talk about what they did in Lahaina, dropping into Kimo’s or Down the Hatch,” she adds.

At the time of our interview in May 2026, all of the businesses surrounding Māla have reopened. Davis notes that Star Noodle — popular for its fresh noodles and Asian-inspired dishes — relocated to a different space on Front Street.

“Thank goodness for our neighbors,” Davis says. “We wanted them to open up; we couldn’t wait. The encouragement of our team and our people helped us (reopen), and that helped them (surrounding businesses), too. It helped all of us in our ability to move forward.”

Māla, along with its sister restaurants, continues to provide local residents with a 20% kamaʻāina discount. It’s something the restaurant has always done, according to Davis.

“All of our restaurants have a 20% kamaʻāina discount; we’re always hoping our kamaʻāina come,” she says. “We want our residents and community members to be coming into the restaurant; the visitors will follow.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"An update on Down the Hatch"}]

 — opened in 2015, and was one of the Front Street restaurants that was lost to the Lahaina fires. Davis shares that the restaurant will be reopening in Kaanapali. At the time of our interview, paperwork had been signed and permits were applied for; the eatery is expected to reopen next year, according to Davis.

“It’s going to be a different journey; it’s in a completely new location,” she says. “Prior, (in Lahaina), we were across from the banyan tree, and you had all that foot traffic, which was amazing. It was in the wharf, so it was all these different floors.

“We’ve taken over an existing location that needs some work,” she adds. “What will be nice about it is it’s in a good location for the community; it will be walking distance for all the guests that come from Kaanapali.”

Davis confirms that Down the Hatch’s menu will be the same, and customer favorites like the lava lava shrimp — crispy shrimp with lava lava sauce — and lobster and crab stuffed grilled cheese will be available.

“The feel (of the restaurant) is going to be the same, and some of the employees will be the same,” she says. “That’s the hope and we’re going to do our best to adapt to the circumstances. Hopefully, when people come in there, they’re going to have a little bit of a feel of what it used to be.”

 — will be involved with Down the Hatch’s reopening. According to Davis, Savella oversaw and brought new menu items to Down the Hatch around the same time he joined the team at Māla Ocean Tavern, before he had the opportunity to open Duckine (now Coco Deck).

“It’s great to know that he’s on board and we’re going to have that opportunity,” Davis says. “We’re getting approved for our permits right now. We want to be there for the community; that’s a huge reason why we’re doing this.”

While exciting plans are in the works for Down the Hatch, Davis wants to thank the community for its ongoing support, and encourages both Maui residents and visitors to support West Maui’s businesses.

“The support of our community has been so beautiful,” she says. “It’s the people that make the place, and that’s how I feel about Māla. It’s really from the back of the house to the front of the house — our people that show up every day and give their all, and genuinely care. That’s really what I’m most grateful for.

“Thank you also to the community, the people that come in; the stories don’t stop,” she adds. “We’ve been a part of so many people’s journeys. Those are beautiful memories and we’re honored to be in a spot where we can keep something alive. This small little strip of restaurants is going to be part of the history of Lahaina in a different way than it was before.”

Mala Ocean Tavern staff clean up Photo courtesy Mala Ocean Tavern 060426

<title>A staple in the Lahaina community: Māla Ocean Tavern</title>

The restaurant, located on Front Street, officially reopened in February 2024 after closing due to the August 2023 Lahaina fire. Māla Ocean Tavern was the first restaurant to reopen on Front Street following the fires, and continues to serve as a popular spot for brunch and dinner in West Maui.

Daily Smile: Wednesday, March 18, 2026

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Daily Smile: Wednesday, March 18, 2026

Authors

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