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Daily Smile: Monday, July 13, 2026

Now, let's all enjoy a bulldog attempting to get on a chair...

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Daily Smile: Sunday, July 12, 2026

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Daily Smile: Saturday, July 11, 2026

This is George. He just tried freshly grated pecorino romano for the first time. Will not be accepting anything less from here on out...

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Daily Smile: Friday, July 10, 2026

It's worth it to get a cat just to buy these...

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Daily Smile: Thursday, July 9, 2026

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Daily Smile: Wednesday, July 8, 2026

Cutting the cheese with a dog on my head...

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Daily Smile: Tuesday, July 7, 2026

The Miami Marlins are searching for the dog that went viral after watching another pup enjoy a hot dog during Monday’s game. The team has posted a "wanted" flyer and is promising the overlooked pooch a dream day at the ballpark.

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Daily Smile: Monday, July 6, 2026

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Daily Smile: Sunday, July 5, 2026

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Kelli Shiroma Braiotta

Food & Dining

, is now open to the public. The Pinehopple Room is located on the second floor, directly above the Kaka

The space was previously home to the HI Brau Room, Aloha Beer Co.’s speakeasy that the biz operated primarily as a private event space.

“We always loved the room and felt like it had so much character,” says Candice Ishikawa, Aloha Beer Co.’s head of marketing and brand. “People who discovered it seemed to immediately fall in love with it, and we saw an opportunity to reimagine the space as something more distinctly connected to Aloha Beer and to Hawaiʻi, while opening it back up for more people to enjoy.”

Ishikawa explains that The Pinehopple Room concept came from the idea of taking the creativity and craft that goes into brewing beer and applying that same spirit to cocktails and hospitality.

“We wanted to create an intimate, upscale lounge that still felt unmistakably part of Aloha Beer, while offering a different side of Aloha Beer from the casual beer garden downstairs,” she says. “The name ‘Pinehopple’ comes from our logo icon and is a play on pineapple and hops, bringing together something immediately evocative of Hawaiʻi, with our roots as a brewery.”

[{"type":"text","text":"The venue’s name impacted its décor and ultimate vibe."}]

“We didn’t want to lose the darker, intimate character that made the original space special, so we built it with a vintage Hawaiʻi-inspired aesthetic, adding tropical botanicals, greenery, warm lighting and other details that make the room feel lush and inviting,” Ishikawa says.

She says The Pinehopple Room’s beverage program is where “the concept comes to life.” The drinks were inspired by the golden age of Hawaii cocktail culture, but the team wanted to bring its own unique twist to the beverages.

“We kept coming back to the idea that classic Hawaiʻi cocktails deserve to be remembered, not simply replicated,” Ishikawa says. “We’re taking those flavors and traditions, and reinterpreting them through fresh ingredients, thoughtful technique and our perspective as a craft brewery.”

So far, popular cocktails include the tropical itch ($18), Molokai fogcutter ($16) and paradise of the Pacific ($21). The tropical itch is made with 

bourbon, rum, orange curaçao, lilikoʻi, pineapple and a dark rum float; the Molokai fogcutter features aged and white rums, pineapple, lilikoʻi, lemon and orgeat; and paradise of the Pacific includes aged rum, tamarind, pineapple and hibiscus grenadine, according to Ishikawa.

Customers can also enjoy a scorpion bowl for two ($38), which is served in a vintage-inspired fish bowl. The drink is designed to be shared and also doubles as a fun centerpiece for the table, according to Ishikawa.

She also explains that The Pinehopple Room team is excited to offer a series of guided spirit flights.

“Guests can explore bourbon, Scotch, international whiskies, agave spirits, and Caribbean rum or Hawaiʻi-made rum, with a guided tasting sheet that provides some background and context for each pour without making the experience feel overly formal,” she says.

Customers can also enjoy light bites that pair naturally with the cocktails. Highlights include Pinehopple sashimi trio (market price) — served with a lilikoʻi-wasabi glaze — Pinehopple shrimp cocktail ($12), spinach dip salmon belly bites ($18), Cuban sliders ($13), paprika chicken pops ($18) and a salami caprese flatbread ($15).

“On the food side, we wanted dishes that were easy to share and felt at home alongside the cocktail program,” Ishikawa says.

The Cuban sliders feature brioche buns stuffed with mayo-mustard, ham, kalua pork, Swiss cheese, pickled cucumbers and cilantro-orange sauce. The paprika chicken pops comprises chicken drummettes in paprika batter, served with blue cheese honey-Red Zeppelin buffalo sauce and celery curls. So far, the chicken pops, spinach dip salmon belly bites and sliders have been customer favorites.

Ishikawa explains that The Pinehopple Room team has been excited to welcome guests and have them experience “the way different kinds of craft come together in one space.”

“Pinehopple is also about the experience around what’s in the glass,” she says. “There’s a sense of nostalgia and vintage Hawaiʻi hospitality without trying to recreate a specific era. We want it to feel special, but never overly formal — a place where people can slow down, connect and stay awhile.”

The Pinehopple Room is currently open from 5 to 11 p.m. on Fridays and Saturdays. The lounge does not have a formal reservation system set up and is primarily open for walk-ins, but if a customer calls ahead, the venue can hold a table for them, according to Ishikawa.

“Aloha Beer has always been about creating places for people to gather, and Pinehopple gives us a new way to do that,” Ishikawa says. “Someone can have a beer in the beer garden downstairs, then head upstairs for a cocktail or whiskey flight and feel like they’ve stepped into an entirely different experience without ever leaving Aloha Beer. We’ve loved this room for a long time, and we’re excited to finally open the doors and share it with more people.”

The Pinehopple Room decor 092826

<title>The Pinehopple Room is a new upstairs lounge in Kakaʻako</title>

Located upstairs from Aloha Beer Co. on Queen Street, The Pinehopple Room — previously home to the HI Brau Room speakeasy — recently opened to the public. The upscale lounge features a vintage Hawaiʻi-inspired aesthetic, along with classic Hawaiʻi cocktails with a modern twist.

The Pinehopple Room is a new upstairs lounge in Kakaʻako

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

The Hawai‘i Supreme Court has concluded that the attorneys involved in the $4 billion Lahaina fire settlement aren’t entitled to a bigger slice of the pie.

Earlier this year, attorneys involved in the years-long Maui settlement case 

 Maui Judge Peter Cahill’s June ruling that determined how much money attorneys could receive for their part in the case.

Cahill’s verdict was that attorneys could only claim up to 8% of the settlement funds. At the same time, he established out of the $4 billion a $222 million common benefit fund that Hawai‘i-based lawyers could tap into to receive compensation proportional to the amount of work they did on the case. Out-of-state attorneys could not qualify for that fund, leaving them only with the 8%.

But although three attorneys from the Hawai‘i law firms Ranken & Shnider, the PACLAW Group and the San Diego-based Montegna & Thickstun appealed that decision — arguing that Cahill didn’t have the authority to establish the common benefit fund — the state Supreme Court on Wednesday ruled that Cahill’s arrangement will stand, for the most part.

Associate Justice Todd Eddins, writing for the opinion of the court, rejected the attorneys’ arguments. If the court is unable to “coordinate thousands of related claims and to supervise the settlement that resolved them,” Eddins wrote, “it would be powerless over the very proceeding it opened. The one that produced $4.037 billion for the victims.”

However, Eddins did agree with the appellants that Cahill’s order was flawed in some ways. For example, Cahill’s order declared that the decisions of the Common Fee Review Board — the body that determines who gets how much from the common benefit fund — could not be challenged and that attempting to appeal those decisions would void any award from the fund.

These provisions, Eddins said, are unconstitutional. As the state constitution protects the right to judicial review, Cahill’s anti-appeal provisions would inherently penalize people for attempting to exercise their constitutional rights.

Similarly, a provision requiring the claims administrator to withhold all future fee payments to an attorney who files an appeal also impinges on people’s rights.

However, these faults don’t destroy the entire $222 million common benefit fund. Eddins’ verdict simply removes those problematic clauses and keeps the remainder of Cahill’s order intact.

I Stock 178835830 16x9 Large

<title>State Supreme Court ends dispute over Maui fire settlement lawyer fees</title>

Supreme Court upholds $222 million common benefit fund, despite arguments from attorneys that it was unauthorized.

State Supreme Court ends dispute over Maui fire settlement lawyer fees

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Aloha Spirit

Hale Hōkūala Kaua‘i, Curio Collection by Hilton, a new 210-room lifestyle resort on Kaua‘i, has opened in Līhu‘e.

Marking Curio Collection by Hilton’s debut in Hawaiʻi, the property brings the brand’s focus on individually remarkable hotels and memorable stays to one of the world’s most sought-after island destinations," according to a recent announcement from the resort. "Overlooking Nāwiliwili Bay and neighboring Kalapakī Beach, Hale Hōkūala introduces travelers to the island through contemporary design, destination-driven dining, cultural programming and outdoor recreation."

Located within the Hōkūala Resort community, 

— its name means "House of the Rising Star" — offers up 23 suites, open-air spaces, private lānais, and views of the Pacific, Hā‘upu Mountain and the Ocean Course at Hōkūala, the announcement notes. 

"Curio Collection by Hilton is a collection of hotels that are defined by their individuality and connection to place. What makes Kauaʻi such a perfect fit is that this island has a character all its own," General Manager 

 told Aloha State Daily in an emailed response to questions. "While visitors are drawn by the incredible natural beauty, what truly makes Kauaʻi special is the people, the culture and the sense of community. The aloha here is genuine. It's something you feel in the way people welcome you, share their stories and care for this place.

"That's what sets Hale Hōkūala apart from a more typical hotel experience. It's not just about offering a place to stay. It's about creating opportunities for guests to connect more deeply with the island, its culture and the community that makes Kauaʻi so unique."

According to Itoga, construction on the resort began in the third quarter of 2024.

[{"type":"text","text":"Here's what else you'll find at the property:"}]

[{"type":"text","text":"Amenities and other features"}]

Hale Hōkūala was designed by Hart Howerton and AHL, with interiors inspired by the Garden Isle landscape from Looney & Associates.

Guest rooms have floor-to-ceiling windows and private lānais, the announcement notes, while the interiors draw colors and textures from around the island.

On the property, you'll find a pool and fitness center, with access to a full-service spa, wellness programming, tennis and pickleball courts available within the broader Hōkūala resort community, the announcement notes. Other outdoor offerings include preferred tee times at the Jack Nicklaus Signature Ocean Course at Hōkūala, more than five miles of trails, complimentary bicycles and beach amenities, as well as other open green spaces.

You can also check out The Farm at Hōkūala, showcasing canoe plants, native crops and other agricultural traditions.

The property offers more than 14,000 square feet of flexible indoor and outdoor event space that can be used for the likes of meetings, weddings and other celebrations and group gatherings.

The resort's culinary program is led by Executive Chef Hans Lentz and Director of Food and Beverage 

Its signature restaurant, the Portuguese-Hawaiian concept Figueira, overlooks the 18th hole of the Ocean Course at 

Hōkūala and honors Portugal's influence on Hawai‘i's food culture, the announcement notes.  The name comes from the Portuguese word for "fig tree" and its menu includes pineapple French toast with Kuleana Rum caramel, Kaua‘i prawns, Portuguese fisherman's stew, bacalhau no forno, pastel de nata and malasadas.

Thirsty? You'l be able to grab Hawaiian-grown coffee, local craft beer, cocktails and a curated wine list with both Portuguese and global labels, the resort says.

Meanwhile, The Wiliwili at Hale Hōkūala is a causal poolside eatery that offers poke bowls, plate lunch specials, shave ice, pūpū, tropical cocktails, zero-proof choices, juices and smoothies made with local ingredients, the announcement notes.

Both concepts were developed by StiR Creative, Hilton's in-house food and beverage consultancy.

The resort's signature cultural immersion program, 

, which means "the awakening of connection," is "built around ongoing relationships with cultural practitioners, nonprofits, historians, artisans and educators," the resort says, and offers on-property activities, off-property excursions and culinary storytelling.

According to the announcement, the Kaua‘i Museum is the inaugural partner for a series that explores the Garden Isle's "history and creative expression within the broader Hawaiian story." Future programing will spotlight agriculture, lei making, traditional aquaculture, land stewardship, hula and Hawaiian storytelling.

"Kauaʻi has a spirit that's difficult to describe until you experience it," 

 says. "The island's beauty is obviously extraordinary, but what leaves the deepest impression on visitors is the people, the culture, and the genuine sense of community. There's an authenticity here that isn't manufactured. It's reflected in the way neighbors care for one another, the pride people have in preserving local traditions and the aloha that's shared every day.

"The Curio Collection provides a platform to celebrate those qualities rather than define them," he continued. "The goal isn't to bring something new to Kauaʻi, but to create a resort experience that honors what's already here and helps guests connect more deeply with the island, its stories and its people. We believe travelers today are looking for meaningful experiences, and Kauaʻi offers that in a way that's truly unique."

When asked what kind of response he's anticipating with the opening of the resort, 

we hope guests experience the genuine spirit of aloha that makes Kauaʻi so special."

[{"type":"text","text":"The resort is designed to be more than a place to stay, he says."}]

"We want it to feel welcoming, comfortable and familiar, a place where guests can truly relax and connect with Kauaʻi," Itoga continued. "What makes that experience special is our people. The majority of our team members are local residents, many born and raised on Kauaʻi. This is their home. They know the community, they care deeply about this island and they take pride in sharing its culture, traditions and history with our guests.

"Whether guests spend their time exploring the island or simply slowing down and enjoying the moment, we want them to feel the warmth and care that are such a natural part of life here. Our hope is that they leave with more than memories of Kauaʻi's beauty. We hope they leave feeling connected to the people, the place, and the spirit of aloha that makes this island so special."

Hale Hokuala Kauai exterior 100126

<title>Hawai‘i's first Curio Collection by Hilton resort now open</title>

You'll find Hale Hōkūala Kaua‘i within the Hōkūala Resort community in Līhu‘e. The resort is designed to be more than a place to stay, General Manager Jon Itoga told Aloha State Daily, noting, that "the goal isn't to bring something new to Kauaʻi, but to create a resort experience that honors what's already here and helps guests connect more deeply with the island, its stories and its people."

Hawai‘i's first Curio Collection by Hilton resort now open

The woman charged with murder after allegedly fatally shooting a man in Kailua last weekend was turned in by her father the day of the event, according to a Honolulu police report.

Hilinaikailimakualopali Keeno, 24, was charged on Sept. 30 with second-degree murder, carrying a firearm in the commission of a felony and improperly keeping a pistol or revolver. She is being held pending a $1 million bail.

An HPD document — which was submitted on Tuesday, Sept. 29, to the Honolulu Circuit Court to establish probable cause to detain Keeno without a warrant — states that Keeno’s father brought her to the Kailua Police Station less than an hour after 

was declared dead of a gunshot wound to the neck in the Kailua Target parking lot.

The report states that HPD special duty officers, who were working security at the Kailua Fall Festival that day, were called to assist with a group of festivalgoers involved in an argument at about 8:26 p.m. on Saturday, Sept. 26.

Officers escorted the group out of the festival and watched them head toward the Target parking lot, only to hear another altercation begin among the group minutes later.

During this new altercation, a pop resembling a gunshot was heard, and officers saw two men — one of whom was Keeno’s brother — assaulting a third. Both assailants were placed under arrest for disorderly conduct, while officers discovered Malone on the ground, covered in blood.

[{"type":"text","text":"Malone was declared dead at the scene by 8:43 p.m."}]

At 9:39 p.m., Keeno was brought to the Kailua Police Station by her father, who told police she was involved in the incident and wanted to provide a statement in the presence of her attorney.

According to the HPD report, no interview was conducted with Keeno that night. Subsequently, HPD sought photographs and videos from the public to help piece together the event and identify the shooter.

On Sept. 28, another witness identified Keeno as the shooter, and HPD confirmed that Keeno has one firearm registered in her name, a Sig Sauer P365 handgun.

[{"type":"text","text":"Following this, Keeno was placed under arrest."}]

Keeno’s preliminary hearing, when she will plead guilty or not guilty to the charges, will take place Monday, Oct. 5. She remains in custody.

Hpd 16x9

<title>Woman charged in Kailua shooting turned in by father</title>

Hilinakailimakualopali Keeno faces a $1 million bail for a second-degree murder charge.

Woman charged in Kailua shooting turned in by father

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Hawai‘i History

Columnists

The old Restaurant Row was built in 1988, and popular eateries like Studebaker’s and Black Orchid brought crowds to the plaza. As soon as you parked your car and got out, the mouth-watering smell of burgers and steaks overwhelmed your senses. Many of us remember shooting toothpicks through straws into the ceiling at Rose City Diner. We appreciated the assortment of restaurants open late after a night out. If you worked nearby, dinner at the Row was an easy choice.

But the success of Restaurant Row was short-lived as those restaurants, once popular, began closing their doors due to decreased traffic. Some attribute the slowdown to Aloha Tower Marketplace and Chinatown’s First Fridays. But no matter what the reason, we still have our memories.

[{"type":"text","text":"And our ghost stories."}]

Stories of Waterfront Plaza, as it’s now known, begin with the history of the land and what was there long ago. Before the highrises of modern Kaka‘ako were built, this area was part of a coastal landscape of wetlands, fishponds, and salt pans. As Honolulu grew and changed, the place names remind us of what was once there.

Ka‘ākaukukui is an ‘ili, or traditional land division, that was located makai (inland) of Kewalo and west of Kukuluāe‘o. Trails that crossed the region connected Kou (now Honolulu) and Waikīkī. By the time the 20th century rolled about, that landscape had virtually disappeared.

In 1900, the Honolulu Iron Works moved to a block of land at Ka‘ākaukukui. The company had become an important part of Hawaiʻi's sugar industry, manufacturing machinery for sugar mills in Hawaiʻi and elsewhere. At its height, the Iron Works employed approximately 1,500 workers, many of whom lived in Kakaʻako.

As the sugar industry eventually declined, so did the need for the mill parts that the Honolulu Iron Works manufactured. After closing its doors in 1973, its buildings were gradually converted to other uses before being demolished. The final warehouse was torn down in 1982.

In 1985, construction at the former Honolulu Iron Works site uncovered human skeletal remains. The burial pits were found less than three feet below the existing ground surface, within an older sand deposit. Archaeologists associated the burials with Kaʻākaukukui Cemetery, which was said to have been used from the 1700s into the early 1800s.

Today, after more than a century of urban development, there is no visible cemetery marking the site, but that doesn’t mean there are no lingering remnants. Iwi kūpuna, ancestral Native Hawaiian remains, associated with Kaʻākaukukui continue to be found during modern construction and utility work in Kakaʻako.

Perhaps it is no surprise that places with such histories can also become the setting for stories of the unexplained. Over the years, people who have worked in and around this area have reported encounters they could not easily explain.

, in 2005. Soon after, I did book signings where I also shared ghost stories. At one such occasion, a very tall Hawaiian woman in a business suit approached me and said she was a manager at Restaurant Row. She went on to say she was having trouble keeping security guards employed because they would quit after seeing ghosts and spirits in and around Restaurant Row, which happened at all hours, even in broad daylight.

“These are big, tough Sāmoan and Hawaiian security guards,” she emphasized.

According to this woman, the guards said they saw half-torso apparitions floating through the parking lot, or heard voices calling their names. Worse, they would see spirits of children, covered in bleeding sores.

I was shocked to hear this, as I remembered that my late boss, Glen Grant, talked about the same thing on his ghost tours and in his books.

The manager said there was also a woman they would find crying in the theater bathroom. She went on to say that customers and employees would hear the woman crying miserably in the stall. Security comes and knocks on the door, the door swings open, and a woman is squatting on the floor, covering her face with her two hands, just sobbing. The security guard asks what’s wrong, and the woman removes her hands, and she has no face.

“If this is happening during the day,” I asked. “Then what’s going on at night?”

“If a guard isn’t getting physically assaulted, then something follows them in their car,” she said.

The woman seemed more frustrated than scared because she needed guards day and night to patrol and protect the row. She left before I could get her contact information to follow up. The restaurants all changed, closed, or made way for other businesses, but I often wondered how they finally dealt with the hauntings.

A few years ago, I was doing a personal ghost tour for some staff and students from Hawaii Pacific University. They had just recently moved to their new location at the Waterfront Plaza. I met them near The Row bar, and when I heard about their move, I asked how they liked it so far.

[{"type":"text","text":"“We need it blessed,” they said. “It’s haunted.”"}]

Apparently, chairs move, computers turn on and off by themselves. The security company calls late at night because they can hear people in the offices talking, but no one is ever found. Someone even said that no one would be sitting at a computer station, but you can see the keys on the keyboard typing away.

I think they were surprised that I wasn’t phased at all by their descriptions. I just nodded and said that the place has been haunted since the beginning.

Waterfront Plaza

<title>What Haunts Waterfront Plaza</title>

Back in the day, when this complex was known as Restaurant Row, many of us enjoyed being pleasantly haunted by ’50s tunes at Rose City Diner or catching sight of celebrities at Black Orchid. But even then, some people were haunted by far more disturbing sights, perhaps owing to a cemetery that had been at the same location long ago.

What Haunts Waterfront Plaza

, remember meeting each other at a pop-up.

“We both happened to move into the same building,” Sean Miguel says. “We didn’t even know each other (at first) and met at a pop-up in our lobby. Around the same time, we started sharing our baked goods with our neighbors.

“I reached out to Mehana about teaming up, and what started as two neighbors simply sharing their love of baking naturally grew into something much bigger,” she adds.

Miguel says she always loved cooking and baking, but it wasn’t until she started sharing her cookies with friends and family that she “discovered she had a talent for creating something special.”

“Mehana had a similar experience with her cinnamon rolls, which quickly became a favorite among the people around her,” Miguel says.

From there, the two began developing their bakeshop concept and Neighbors officially started in July.

“It was exciting to see something that started so organically between two neighbors turn into a business we’re both genuinely passionate about,” Miguel says.

“We’re neighbors who started baking for our neighbors and now, we collab with our neighbors around Kaka

When it comes to flavors for their cookies and cinnamon rolls, Miguel says they started with the classics. So far, she has made brown butter chocolate chip, Biscoff and s’mores cookies, while Coen has made cinnamon rolls in sweet and savory flavors.

“We leave it to our customers to tell us which they love the best,” Miguel says. “So far, s’mores cookies and the classic cinnamon rolls have been fan favorites.”

Coen has made cinnamon rolls in flavors like birthday cake and ham and cheese. Cinnamon rolls usually cost $5 to $6, depending on the flavor, while cookies cost $5 each.

As the business has expanded, Miguel says they still see some of the same customers at every pop-up.

“We’re really passionate about our community,” she says. “We want to stay as local as we can because our people love our products. We love our community and the amazing support they’ve shown us since day one.”

Neighbors Bakeshop is currently at fishcake in Kaka

ako on every other Wednesday. For updates, follow the business on 

“We take pre-orders and we’re open to collabs,” Miguel says. “We have more pop-ups in the works.

“Mehana and I are both mothers to little ones,” she adds. “Baking and growing a business has really given us the opportunity to do something we have so much fun doing, while still allowing us time to spend with our kids. We’ve developed a genuine friendship, and we’re both excited to see where this all takes us.”

Neighbors owners 091126

<title>Neighbors is a new bakeshop pop-up in Honolulu</title>

Owned by Sean Miguel and Mehana Coen, Neighbors Bakeshop opened in July and pops up at events across Oʻahu. The biz specializes in cookies and cinnamon rolls; you can catch Neighbors at fishcake in Kakaʻako every other Wednesday.