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Daily Smile

[{"type":"text","text":"The world's laziest game of fetch....."}]

Smile 26 7 18

<title>Daily Smile: Saturday, July 18, 2026</title>

The world's laziest game of fetch.....

Daily Smile: Saturday, July 18, 2026

 The world&#039;s laziest game of fetch.....

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Business & Tourism

[{"type":"text","text":"If you’re driving too fast on South King Street, you’ll miss it."}]

 can be found at his red trailer — located on South King Street, between the 76 gas station and McDonald’s — on specific days of the week. He’s been in business for about 10 years serving up Tennessee-style barbecue.

“I learned how to cook from my grandfather in Tennessee,” says business owner Sean Paul Jones. He says he was one of 12 grandkids.

“My grandfather taught me how to cook barbecue,” he says. “Since I was a kid, he taught me how to barbecue and cook. For Tennessee-style (barbecue), we use a little dry rub mixed with the barbecue sauce; that’s what makes it really good.”

Jones, who previously worked as a contractor for the military, knew he wanted to start his own barbecue-centric business. He decided to name his business after his grandpa, Bozie Jones, in honor of the man who taught him how to cook.

Jones moved his red trailer around various locations on Oʻahu before settling on his current spot on South King Street.

“A lot of customers wanted me back (here); they kept asking me to come back,” he says.

Jones’ menu is simple, and comprises rib tips ($18), ribs ($24), brisket ($28), chicken ($17) and combo plates ($30). He says the ribs and brisket are the bestsellers.

[{"type":"text","text":"“Within two to three hours, the brisket sells out,” he says."}]

Jones prepares the meats with kiawe wood. He says it takes about three to four hours for the ribs and rib tips to cook.

All plates come with a side of baked beans and Jones’ housemade barbecue sauce.

“The sauce is my granddaddy’s special that he made in Tennessee,” Jones explains. “It’s a vinegar and mustard-based sauce.”

“It’s been a lot of work, and a lot of relationships have been built,” Jones says. “A lot of people keep coming back for the same barbecue.

“I wanted to bring part of the soul and love from Tennessee to Hawaiʻi, and infuse southern barbecue with Hawaiʻi by using kiawe wood,” he adds. “I didn’t just want to bring Tennessee here, but bring Hawaiʻi and Tennessee together.”

Jones’ trailer is open from 11 a.m. to 5 p.m. Wednesdays to Fridays and Sundays. Earlier this year, he also opened a second location with Maunakea Marketplace in Chinatown; his food stall is open every day except Saturdays from 10 a.m. to 3 p.m.

The Chinatown location’s menu is mostly the same as the one at the trailer, but it features more daily specials, according to Jones.

For the latest news of Hawai‘i, sign up 

Bozie Jones BBQ owner 041626

<title>Where to find Tennessee-style barbecue in Honolulu</title>

Bozie Jones Barbecue — with its signature red trailer on South King Street — has been serving Tennessee-style barbecue for about nearly 10 years. Owner Sean Paul Jones learned how to cook barbecue from his grandfather in Tennessee, and now serves up brisket, barbecue ribs and rib tips.

Where to find Tennessee-style barbecue in Honolulu

 is opening its second Waikīkī location on Friday, July 17.

ahu location is on the second level of Waikīkī Beach Walk. The new restaurant — a 

 — features both indoor and outdoor seating.

The Waikīkī Beach Walk restaurant will be open daily from 7 a.m. to 10 p.m.

The menu at this location is mostly the same as the ones at the other Liliha Bakery restaurants. This location also has a bar menu.

Popular dishes include the eatery’s loco moco ($22.95) — featuring hamburger steak, two eggs and gravy over rice — carved prime rib ($36.95 for 10 ounces, $48.95 for 16 ounces) and three-piece fried chicken plate ($24.95). The eatery’s fried chicken is made to order; three-piece plates come with two chicken thighs and a drumstick.

[{"type":"text","text":"The carved prime rib is available from 11 a.m. on. "}]

Most plates come with the eatery’s signature butter roll, rice, corn, and your choice of potato mac salad or a mixed greens salad.

When it comes to sweeter options, popular choices include the ultimate berries and nuts French toast ($20.50) and mac nut waffard ($20.50). The latter features a mac nut waffle with custard, blueberries, strawberries, mixed nuts and whipped cream.

The eatery’s bakery case is filled with signature desserts like Coco Puffs ($3.75), poi mochi doughnuts ($3.49), matcha Coco Puffs ($3.95), Kouign Amanns ($5.75) and Dubai chocolate brownies ($5.50).

Customers can park at Embassy Suites by Hilton Waikīkī Beach Walk (valet parking).

For the latest news of Hawai‘i, sign up 

Liliha Bakery Beach Walk loco moco 071526

<title>First look at Liliha Bakery's new Waikīkī restaurant</title>

The business is opening its sixth location on Oʻahu this Friday, July 17. The Waikīkī Beach Walk restaurant will be open daily and features signature dishes like fried chicken, loco moco, Coco Puffs and poi doughnuts.

First look at Liliha Bakery's new Waikīkī restaurant

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Aloha Spirit

The Bernice Pauahi Bishop Museum will open a new exhibit honoring the work of a trio of Hilo-based artists: 

, her husband, Sig Zane, and their son, Kūhaʻoʻīmaikalani Zane. The exhibit, called "Ea Mai ʻEiwa: Patterns of Practice," opens to the public in the J.M. Long Gallery on Saturday, April 18.

Plans for the exhibit were in the works long before Kanakaʻole, a fifth-generation master hula teacher and the youngest daughter of Edith Kanakaʻole, died on Jan. 3. Kanakaʻole and her husband, Sig Zane, co-founded 

 in 1985. Their son, Kūhaʻoʻīmaikalani Zane, was recently named chief executive officer of the design firm, which creates clothing inspired by Hawaiian plants, moʻolelo and symbols that share Hawaiian stories across the world.

When asked to describe Kanakaʻole in three-to-five words, her niece Kumu Hula Kauʻi Kanakaʻole, who is one of the co-curators of the exhibit, did not pause.

“She's a vanguard,” Kanakaʻole told Aloha State Daily. “She's like our Native Hawaiian vanguard tita.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Kanakaʻole laughed."}]

“She was genius in utilizing her foundation as hula practitioner, but pushing on in many different ways,” she said.

Soaring above the exhibit is Nālani Kanakaʻole’s installation, “Kūhaʻimoana,” her last large-scale work. It references “Kūhaʻimoana,” a chant that describes the migration of shark gods from the ancestral homeland of Kahiki to Hawaiʻi. The exhibit also features ʻaʻahu, or hula garments and implements designed by Kanakaʻole and made by students of Hālau o Kekuhi, which was founded by Edith Kanakaʻole, and continued by Nālani Kanakaʻole, her sister, Pualani Kanakaʻole Kanahele, and later her niece, Huihui Kanahele-Mossman. 

“My favorite part is the display of nine different ʻaʻahu that were created by Nālani Kanakaʻole and executed by her haumāna, her students,” Kanakaʻole said. “But this collection spans her career and it's informed by so many different things — mostly hula and mele.”

The exhibit includes kapa, or cloth made from bark, as well as new and archival sketches and rubylith artwork by Sig Zane from the past 35 years. It also features family photos of the Kanakaʻole ʻohana, plus memorabilia from the theatrical performance “Holo Mai Pele.” 

The show was co-curated by Sarah Kuaiwa, who is also the museum’s curator for Hawaiʻi and Pacific Cultural Resources.

“I think in the gallery, my favorite thing so far is seeing how Bishop Museum objects interact with the pieces from artists,” she said. “In some early conversations, it was really made clear that the artists have been referencing Bishop Museum collections in their artwork for many years.”

The exhibit also includes sea snail shells.

Kuaiwa, gesturing to a case with shells. “Kūpeʻe

 are a type of sea snail. And what's really cool about them is that they largely live under sand and in darkness for most of their lives, and so their colors are basically absorbed from the environment that they live in.”

The same case also included a few pieces of ivory shaped in the form of kūpeʻe

examples of how the shells could be fashioned into pieces worn by dancers.

which are examples of a style that Auntie Nālani helped to develop,” Kuaiwa said. “They are worn by the dancers in their practice.”

Conversations about the special exhibit started in fall of 2024 and continued in 2025 even as Kanakaʻole’s health declined, she said.

When asked to describe Kanakaʻole in a few words, Kuaiwa highlighted her enthusiasm for this exhibit.

“In relation to this show, she had the most tenacity of spirit,” she said. “She was the biggest supporter of this show and was very excited to be presenting works with objects from Bishop Museum, which have always inspired her and continued to influence her. I think that she had incredible discipline and vision. And we see that in the costuming that she does, but also in how many different forms of art she produced and made.”

is presented in both ʻŌlelo Hawaiʻi and English. It 

Bishop Museum serves more than 200,000 visitors each year, including 20,000 keiki who visit as part of school trips. 

The museum is open from 9 a.m. to 5 p.m. daily. Access to the special exhibit is included in general admission which is $33.95 to $38.95 for adults, $30.95 to $35.95 for seniors, $25.95 to $30.95 for youth and free for keiki 3 years old or younger. 

20260416 Ea Mai Eiwa Artists Co curators2

<title>Bishop Museum opens exhibit honoring artists of the Kanakaʻole and Zane ʻohana</title>

A new exhibit at the Bernice Pauahi Bishop Museum features the work of the late Nālani Kanakaʻole, as well as that of her husband, Sig Zane, and their son, Kūhaʻoʻīmaikalani Zane. The exhibit, called "Ea Mai ʻEiwa: Patterns of Practice," opens on Saturday, April 18.

Bishop Museum opens exhibit honoring artists of the Kanakaʻole and Zane ʻohana

[{"type":"text","text":"A new dim sum eatery recently opened in Kapolei."}]

Gyu-Masu Steak & Seafood — located within Embassy Suites Kapolei — recently changed its concept and re-branded its restaurant. The former steak and seafood eatery was centered on serving wagyu sourced from Toriyama Farm in Japan at affordable prices.

The restaurant served a la carte dishes and also featured an all-you-can-eat concept, but business owner Victor Jian took some time to re-evaluate how things were going.

“Nowadays, there’s so many all-you-can-eat places; it’s a little saturated,” he says. “Back in the day, you had places like Todai; a few years later, they all disappeared. I don’t want to be one of them, so I was like, ‘Maybe I should switch.’”

A few months ago, Jian ran into his longtime friend, who used to own Chinatown eatery Legend Seafood Restaurant. That conversation was further confirmation to Jian to change things up at his restaurant.

“He said he sold it, but still has his central kitchen,” Jian says. “He works in a central kitchen in town, so he produces everything and I purchase from him. We have a good partnership, in terms of doing this. His stuff is really good.

“I used to work in a Chinese restaurant before, but it’s very hard to open a dim sum restaurant,” Jian adds. “It’s a lot of work.”

The restaurant officially opened as re-branded 

 on Dec. 12. The current menu features many dim sum staples, including steamed har gow ($7.50), pork hash with shrimp ($6.25), soup dumplings with pork ($6.25), Hong Kong-style pork bao ($7.65), chicken feet ($7.75) and sticky rice in lotus leaf ($8.50).

So far, Jian says the egg custard tarts, Hong Kong-style pork bao and sticky rice in lotus leaf have been popular.

“At a lot of dim sum restaurants, they pre-bake it (the egg tarts), but we don’t bake it until people order them,” he says.

Jian still incorporates wagyu on the menu. Customers can enjoy dishes like steamed wagyu in black bean sauce ($19.50), wagyu fried rice ($23.50), wagyu chow funn ($24.75), wagyu chow mein ($24.75) and wagyu meatballs ($19.50).

“I look forward to getting people to try something different,” Jian says. “I want people to try the wagyu chow funn, chow mein and wagyu fried rice. The flavor is very different because we’re using wagyu tallow and A5 wagyu to cook with; it makes a huge difference."

Customers can take advantage of four-hour validated parking at Embassy Suites Kapolei when dining at the restaurant. The eatery will be open during limited hours on the upcoming holidays; Jian encourages customers to make reservations and stay updated by following the business’s social media account.

Even though his dim sum restaurant just opened, Jian is full of plans for 2026.

“I want to do a variety of stuff incorporating wagyu,” he says. “Right now, my friend and I are working on making a wagyu-filled manapua. I’m working with him in terms of using farm-to-table wagyu — ‘How do we introduce this to the Chinese cuisine? How do we do that, elevate it, and make it even better?’ I want to do something new, something that no one has ever done before.”

Jian says a dim sum express grab-and-go concept is in the works, so customers can anticipate that in the coming months.

Open 11 a.m.-2 p.m., 5-8:30 p.m. Tuesdays to Fridays, 11 a.m.-8:30 p.m. Saturdays-Sundays; closed Mondays

Free parking at Embassy Suites Kapolei with restaurant validation

West Emperor Dim Sum lunch spread 121925

<title>West Oʻahu has a new dim sum spot</title>

West Emperor Dim Sum Restaurant just opened in Embassy Suites Kapolei. It’s a re-branding of former wagyu eatery Gyu-Masu Steak & Seafood. Restaurant owner Victor Jian has teamed up with the former chef from Legend Seafood Restaurant to bring dim sum to the West side.

West Oʻahu has a new dim sum spot

The Holo Holo Music Festival has been taking island and reggae music on a journey across the Mainland, including to California, Washington, Nevada and Utah. Now, the festival is hosting its first two-day event on Oʻahu.

Here is your guide to all the musical events related to this festival:

Enjoy Uncle Ed’s Launch Party, which is the official Holo Holo Festival pre-party at the ʻAlohilani Resort Waikīkī Beach’s Swell Restaurant & Pool Bar on 

 The evening features DJ sets from Common Kings & Friends, DJ Hapa Boy and Western Conference. The event is being run by Good Vibez Presents, which is also the producer of the Holo Holo Music Festival on Oʻahu this Saturday and Sunday. Parking for the launch party is $15 for valet. Self parking is also available. General admission starts at $50.83. 

The Holo Holo Music Festival, which showcases island and reggae music, will host its first Holo Holo Music Festival on Oʻahu. The two-day music festival will take place at the 

 On the first day, featured entertainers include J Boog, KatchaFire, Eli-Mac, Fia and Johnny Suite. The musical line-up on Sunday features The Green, Josh Tatofi, Collie Buddz, Ooklah The Moc, Paula Fuga and Kanaka Fyah. There will also be food trucks and vendors. Previous Holo Holo Music Festival events have taken place in California, Nevada and Washington, among other locations. 

 Catch the Holo Holo Official After Party with 

, DJ Osna and more. Doors open at 9 p.m. on Saturday, Oct. 18, at the Republik. The event is presented by Good Vibez Presents and Chinatown Social Club. General admission is $10. 

 For the latest news of Hawai‘i, sign up 

The Green

<title>Your guide to the first Holo Holo Music Festival on Oʻahu</title>

Ready to listen to some island and reggae music? This weekend, you can catch The Green, Josh Tatofi, J Boog, KatchaFire and more on Oahu in three days.

Daily Smile: Saturday, July 18, 2026

ASD Staff

Reporter

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Daily Smile: Saturday, July 18, 2026

Authors

ASD Staff

Reporter

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