Christian Shimabuku Headshot

Christian Shimabuku

Sports

When Maika Eugenio was just a baby, his throwing skills were evident. His father, Mat, was the defensive coordinator at Castle High School when a 3-year-old Maika would throw passes from the sideline and impress anyone in sight. 

Maika Eugenio's quarterback skills continued to be honed by various coaches. One of his first instructors was Vince Passas, the same quarterback coach who mentored future NFL quarterbacks Marcus Mariota and Tua Tagaovailoa. 

As Eugenio's skills progressed with age, his parents began to ponder a move to the Mainland in order to gain more exposure. When he was in middle school, his parents decided to move as a family from Kapolei to Las Vegas. 

"I think at that time, Maika was 11, and we were planning it a couple years before because we knew with Maika, I think he had something," Mat Eugenio recently told Aloha State Daily. "Every parent says my kid has something, but we felt like he needed to go out and travel and compete and do those things, get more opportunities. We love Hawai‘i, and Hawaiʻi is very competitive, don't get me wrong. But we felt like going to the Mainland, he would get a broader sense of competition out there."

Maika Eugenio enrolled at high school football powerhouse Bishop Gorman in Las Vegas. Although he made the varsity team as a freshman, he had to bide his time behind star QB Micah Alejado, who eventually made his way to the University of Hawai‘i. 

Making the most of their time on the Mainland, Mat and Maika Eugenio would drive down to Southern California three times a month to see quarterback trainer Daniel Hernandez. Between making the drive and training and driving back home, Mat estimated each endeavor would take about eight hours.

Last fall, Eugenio split his reps with another quarterback before seizing control of the starting job on a full-time basis. The Gaels won the Nevada state championship and went 9-0 with Eugenio as their starter. He threw 31 touchdowns compared to just two interceptions while completing nearly 70% of his passes. 

Despite the lack of playing time at the high school level, Eugenio turned heads during the camp and 7-on-7 circuit, earning offers from schools such as UNLV, Arizona State, Florida Atlantic, Cornell and Hawai‘i. 

After taking an official visit to Hawai‘i last weekend, Eugenio committed to play for the Rainbow Warriors, where he will sign in December and enroll next spring. In committing to UH, Eugenio is set to come back home to O‘ahu. He is also set to reunite with quarterbacks coach Chad Kapanui, who recently departed Gorman to take the same position with the Rainbow Warriors. 

"I was just blessed, really," Maika Eugenio told ASD. "I was blessed for the opportunity. It was always just my dream as a kid to go commit to a Division I school. I think the biggest thing was just the relationships I have with the coaches, they just showed that they really care about me. Coach [Chris] Brown, coach [Kapanui], coach [Timmy] Chang, coach [Anthony] Arceneaux, they're always showing me that same love, like not a lot of other schools do, so I feel like that was probably the biggest factor for me."

When Eugenio enters the quarterback room at UH, he'll be reunited with Alejado and Kapanui. As a youth in the Islands, he was also teammates with incoming receiver 

"Being able to learn from them and just to gain knowledge was definitely good, and it's good to be back with them again next year, just being able to talk with them and maybe crack some jokes over there," Eugenio said. "I want to be in a room where I feel like I'm wanted and feel like everyone just  has a good vibe."

The relationship between Kapanui and the Eugenios goes back. Kapanui was a player for Mat Eugenio back when he was a player at Roosevelt. 

"It's emotional because Chad, I remember him when he was an eighth grader who had a big arm. He was just so athletic. He could play," Mat Eugenio recalled. "We built our relationship. And then things happened in life, and he ended up being a QB coach at Gorman. It's just amazing. It's crazy. That was a big, key role in I think Maika's decision (to commit to UH) is knowing Kapanui was there and he would take care of him. He's family. Kapanui is definitely family, and to know that he's going to take care of my son, it's awesome."

Maika Eugenio has one more year of high school football to play before he makes the jump to college. He's fully entrenched as Bishop Gorman's starting quarterback. This fall, the Gaels will come to O‘ahu for a game at Kahuku on Aug. 30. 

"I'm just excited to be back in Hawai‘i again," Eugenio said of the matchup between the Gaels and 

. "It's crazy, because whenever there's a football game out there in Hawai‘i, the whole island comes out to support. I'm just ready to play and show what I got in front of everyone. And, you know, hopefully get that victory."

Maika Eugenio 061125

<title>Standout quarterback Maika Eugenio set to return home after committing to University of…</title>

Eugenio moved to Las Vegas with his family in middle school. The Kapolei native recently committed to play college football for UH.

Standout quarterback Maika Eugenio set to return home after committing to University of Hawai‘i football team

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Government & Politics

Hawai‘i Rep. Ed Case spoke out Wednesday against a military funding proposal that, he believes, shortchanges the needs of the state.

At a Wednesday meeting of the House Appropriations Committee, House Representatives discussed a 90-page budget proposal allocating some $469 billion to various military projects and the Department of Veterans Affairs.

But Case and other Democrats on the committee voted against the measure. Case in particular highlighted the bill’s lack of investment in projects in the Indo-Pacific region.

“The Indo-Pacific is, of course, our priority theater,” Case told the committee Wednesday. “We say this all the time … where we are facing a generational challenge with (China) and its allies … And this is where we should be putting our money, from a defense perspective.”

Case said he does not believe the Indo-Pacific is prioritized at all in the proposed budget: only one Indo-Pacific military construction project, a $50 million item for “defense access roads” on Guam, is listed in the proposal.

Case told the committee that Hawai‘i's military facilities require billions of dollars of deferred maintenance projects, urging for the addition of $1 billion for Joint Base Pearl Harbor-Hickam, among others.

“And then there is the problem of a continued reluctance, a continued closing of their eyes by the Defense Department of anything that smacks of any kind of base resilience, because they don’t want to talk about the effects of weather on our bases,” Case said.

Despite this, Case did highlight several provisions he supports within the proposal, including the roughly $134 billion allocated to the VA, including $117 billion for veterans medical care, $2 billion for VA construction projects, $970 million for a veteran homelessness program and more.

And the budget does allow some military funds to reach Hawai‘i facilities, including funding for an infrastructure development plan at Pearl Harbor-Hickam to address aging wastewater facilities, funding to assess the capacity of all public shipyards to carry out battle damage repairs and more.

However, the bill also includes provisions prohibiting the VA from providing abortions or abortion counseling, and eliminates Covid-19 vaccination requirements for VA medical personnel, House Democrats note. Opponents have also warned that the proposal will continue a gradual privatization of VA health care, with the budget cutting funds for direct VA care and boosting funds for outside care.

[{"type":"text","text":"The proposed budget will go to the full House for a future vote."}]

Ed Case 2022 Official Portrait

<title>CONGRESS WATCH: Military construction budget leaves Hawai‘i high and dry, Case warns</title>

House committee advances budget and VA proposal despite Democrat opposition

CONGRESS WATCH: Military construction budget leaves Hawai‘i high and dry, Case warns

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Real Estate

Aloha Spirit

As the third generation of his family born and raised on Lānaʻi, Kurt Matsumoto

 joined Oracle Corp. founder and billionaire Larry Ellison’s company, Pūlama Lāna’i, in late 2012. He said he wasn’t its first employee but came on board the same year it was formed (when Ellison purchased 98% of the island).

“The biggest change over time is that the island used to be a completely dedicated pineapple plantation. And now, there’s no pineapple grown at all. We have two hotels now, but as you drive through town, a lot of it still looks the same as it did when I was growing up.

“It’s a classic picture of rural America – kids walking to school and the neighbors all looking out for each other,” he said.

When asked what initially drew him to the role, Matsumoto said, “The opportunity to work with somebody like Larry Ellison and help the island have a chance at reaching sustainability is, of course, very attractive.”

That, and giving back to the island that raised him, he noted, adding, “I owe a lot to growing up on Lānaʻi and I look forward to continuing to create positive change.”

Pūlama Lānaʻi, a land and resource management company controlling Ellison’s holdings, aims to preserve Native Hawaiian culture and the ‘āina, as well as build community and economic opportunities, 

Delivering more affordable housing is one thing Matsumoto is proud of. “We just got done adding 150 new workforce rental homes – that’s a 10% increase in housing.”

Spanning 76 acres, Hōkūao, is the first housing development to be built on the island in 30 years. More than half of the single-family homes are affordable, with the remaining at market rates.

“Lānaʻi has some of the lowest rental costs in the entire state,” he said citing the 

The University of Hawai‘i Economic Research Organization

. According to report, median rent in ZIP code 96763 is $1,087 and the median single-family home price is $675,000.

For a population of over 3,000, there are more than 1,500 housing units on island. Matsumoto estimated that the island’s 

number of employed workers is close to 1,600.

ʻi directly employs 400 workers, he said. “We have an entire leasing and maintenance operation, so we

re the ones repairing homes and making housing available when new employees arrive on the island. On the commercial side, we own the grocery store, the gas station, the theater, and coming soon, a new bowling alley.

“It’s all about making the lifestyle on the island more manageable, making access to goods and services easier and less expensive,” Matsumoto continued. “Prior to us owning the gas station, gas prices were the highest in the state. Now, we're the lowest.”

In addition to a barge that brings in goods once a week, Pūlama Lānaʻi covers the cost of flying things in “to keep the shelves full,” he said.

This year, one of the company’s goals is to demolish the old, shuttered bowling alley and build a brand new one with a full-service restaurant and ’50s diner theme by November.

Other priorities include building more houses and outdoor art installations; upgrading the water system; and contining efforts to fence off 20,000 acres from mauka to makai to keep sheep and deer out and revegetate the land, Matsumoto said.

“The focus is really about making the lifestyle on Lānaʻi better for the people who live there. We’re not developing luxury homes for sale or only catering to visitors, we want to keep employment up, too,” he said.  

In 2015, Pūlama Lānaʻi and the University of Hawai‘i Maui College launched its dual credit program, which allows Lāna‘i students to earn both a high school diploma and college credit. This year, 15 high school seniors participated from Lāna‘i High & Elementary School, the only school on the island, bringing the total to more than 200 students over 10 years.

“Reaching 10 years is a significant milestone. We started off as way to supplement what happens at school. But it’s turned into a pathway for kids to save money for their families and help achieve their higher education goals.”

Matsumoto said Lāna‘i High & Elementary School’s graduation rate had been high, but the matriculation rate was “well below the state average.”

“So, this has really changed that dynamic and has had a good impact on youth on island. Being able to see the results of the things we’re committed to is rewarding," he said. "All of our projects are being funded by Larry and it's all part of his commitment to the island and residents.”

He added, Lānaʻi students have come back home after going away to college to work on island, and even with Pūlama Lānaʻi.

“Within our workforce, of the people who serve in manager and director roles, close to 50% of them are either from Lānaʻi, meaning graduated from high school here, or they lived on 

 for 20 years or more. So, yes, we do have challenges filling holes, but we really try to invest in people, train them up and find appropriate work for them, which goes back to our role of enriching the community.”

Lanai Bowl rendering

<title>A new bowling alley, more workforce housing planned for Lānaʻi</title>

Learn more about the initiatives at Pūlama Lāna’i, including its dual credit program for students on the island, a 10-year partnership with the University of Hawai’i Maui College.

A new bowling alley, more workforce housing planned for Lānaʻi

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

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.

Sera appetizer spread 061025

<title>SERA is Honolulu’s newest Mediterranean restaurant</title>

The new eatery from DB Restaurant Group took the place of MARA Restaurant & Bar, and specializes in coastal Mediterranean cuisine.

SERA is Honolulu’s newest Mediterranean restaurant

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Hawaii History

Columnists

Honolulu has undergone enormous changes since Hawaiians first inhabited these islands. Long before buildings and high-rises lined the waterfront, before the time of Kamehameha, the area was known as Kou. Though modern development has drastically changed the landscape, this relatively small area still carries a long, rich history with many notable spots that still contain the mana, the spiritual energy, of the past.

One of these spots is Ulakua, where ki‘i, the images of gods, were made. Aside from just using stone tools to carve a sacred item out of wood, numerous prayers and ceremonies under the strictest kapu were involved when creating a ki‘i, and only high-ranking kahuna were allowed to create the images that were made to represent the gods and the embodiment of their powers. The mana of these rituals seeped deep into the land itself, leaving a spiritual imprint that, some say, remains even now. A place where sacred rituals once called ancient gods into the physical world may not easily forget what it once was.

This place was at the foot of what is now Richards Street when the shore was further inland than where it is now. Today, upon that spot of land is the King David Kalākaua Building, where the Downtown Post Office sits.

Formerly known as the U.S. Post Office, Customhouse, and Courthouse, the structure was completed in 1922 and was commonly referred to as “the Federal Building.” From the very beginning, reports of unexplained activity began to circulate.

The most famous haunting is that of Benedict L. Westkaemper, the disgraced Superintendent of Mail. By all accounts, Westkaemper was a quiet, hardworking man who was so dedicated to his job that, when he disappointed his boss and was left humiliated, he only knew one way out. Barely a month after taking his own life, a postal worker said he saw the ghost of Westkaemper in the basement supply room. The belief was rampant in the federal building that Westkaemper was back, watching the postal supplies to ensure there was no waste or misuse.

Staff spoke in hushed tones about strange noises and cold drafts in rooms with no windows. Lights flickered without cause, and mail carts seemed to move on their own. Though subtle, the incidents added up. Some believe these occurrences are tied not to the building’s federal past but to something older, something deeply rooted in the ground beneath it.

The most recent haunted account came from a retired postal worker who spent decades in the building. He recalled when a paranormal investigation team from Japan received special permission to explore the post office after hours. The crew arrived with various electronic monitoring equipment in tow. The postal worker had asked earlier if he could quietly observe their process. They’d agreed, and he stayed nearby.

They set up cameras, recorders, and meters to document whatever they might encounter. But suddenly, nothing worked.

Every device they brought, from video cameras to audio recorders, failed without explanation. Batteries drained instantly, lights flickered, and gear shut down moments after powering on. After trying time and again without success to get started, they finally sent someone out to buy disposable film cameras—the kind you wind by hand and drop off for developing. Each of the six team members received one. Oddly, the retiree said, even those didn’t work.

After taking a photo, the film advance dials jammed. One by one, the cameras froze up. The team made it as far as the alcove near the elevator to the upper floor before they gave up for the night. As the team began to leave the alcove, he witnessed something he still can’t explain.

“One of the guys got yanked back,” he said. “On his heels… like something invisible had grabbed him.”

The man struggled to stay upright. When they got him into the light, a bruise had already begun to form around his neck. It was not like a rope mark, exactly. The retiree described it as looking like coarse coconut fiber, dark and rough.

The team left soon after, empty-handed. They hadn’t captured a single image or recording.

[{"type":"text","text":"“Maybe,” the postal worker said, “they weren’t supposed to.”"}]

Downtown Post Office 2025

<title>More than mail at this post office</title>

Does the spirit of a postmaster still haunt these halls?

Business & Tourism

From shave ice to rainbows, bunches of flowers, crackseed stores – and even slippers or Hawaiian Sun cans at Long’s, Steffy Simms loves a good Hawaiʻi-inspired color pallete that inspires her latest clothing designs at 

“I do love to doodle and draw. I love cute things and color,” she told Aloha State Daily.

The self-taught designer is decent with an iPad and illustrating apps Adobe and Procreate, she said. “I don’t consider myself an expert in anything, especially art because I can’t paint. I think being tenacious and industrious are two of my strengths. I pay close attention to detail, work hard and tend to jump into things headfirst.”

 leaned into her love for bright colors, and the palaka and puakenikeni prints as best sellers right now.

Simms began the paperwork for the business in late 2023, she said, while on maternity leave. Its first collection went live in June 2024, shortly after the birth of her son, Nazzy.

The name Guava Jammies is a nod to her family’s multi-generational home in Mānoa, which has a guava tree on property perfect for making “the best guava jam,” she said with a smile.

Simms, who also teaches physics and robotics at ʻIolani School, is the brand’s sole employee currently, though she said her husband of five years, Andrew, helps with photography and “provides the manpower for marketing.”

“I think the only reason I can make this happen is because of the support of my family,” she said. “Being able to watch my son grow up with his grandparents, with four adults in the house who love him, is just invaluable. My husband supports everything that I believe in and dream of.”

The company uses bamboo fabrics and non-toxic dying methods that are safe for wearers with sensitive skin, something Simms learned early on in motherhood when addressing her son’s eczema. “That’s kind of the origin story of Guava Jammies – we really wanted it rooted in safety and sustainability. ... We want you to love them hard and pass them down.

While looking around for products that would be safe for his skin, she found this health concern common among other families, too. “Plus, the hot, humid weather here really doesn’t help.” 

breathable alohawear so comfortable it felt like pajamas," was born, she recalled. As a slow fashion brand, manufacturing is limited and mindful of production standards, often exceeding U.S. Safety Standard Regulations, according to Simms. 

She added, the best place she receives feedback about her product is out in the community at pop-ups including the Merrie Monarch Festival, Made in Hawai’i Festival, and more regularly, the Mom Made Market at Kahala Mall and Mālama Hawaiʻi Makers Market at Ala Moana Center.

Upcoming pop-ups to catch Guava Jammies at:

June 14: Mālama Hawaiʻi Makers Market at Ala Moana Center
July 19: Mom Made Market at Kahala Mall 
August 15-17: Made in Hawaiʻi Festival

In addition to online sales, Guava Jammies can also be purchased in various shops across the Islands, including The Growing Keiki in Haleʻiwa, Turquoise in Waikīkī, Banana Patch Studios on Kau’i and SCP Hilo Hotel, according to Simms. She said her customers are mostly kamaʻāina, though one of her goals is to get into stores across the east and west coasts and in Japan.

“I would love to be on every island, and we are looking at hotel chains because I think Hawaiʻi authentically represented by local brands for our tourist community and global audiences is so important.

“I’m sure the Hawaiʻi brand is worth something in the billions, but when you look up the companies that are selling poke on the continent or using the word ‘aloha,’ most of those brands are not owned by 

“As a kamaaina with plantation settler roots,” Simms said she initially set out to create pieces that spoke to her. “I wanted to see and be able to pass down things from my childhood to my son and other families.”

Year-over-year, the company’s revenues have more than doubled from what she had in mind at the onset, she said. This year, she joined the fourth cohort of nonprofit 

Purple Maiʻa Foundation's accelerator Hawaiʻi FoundHer

Looking ahead, Simms is hopeful about blending Guava Jammies with her experience as a STEM educator, collaborating with other local designers and nonprofits that serve keiki, releasing a women’s collection and continuing to grow her support network.

“If the business we to close tomorrow, that would be one of the most significant fruits of all of this labor – the network of women who are raising families and building businesses and doing it all alongside each other.”

Guava Jammies

<title>Mom from Mānoa grows alohawear company for ʻohana</title>

Guava Jammies turns one this month. Small business owner Steffy Simms shares her story as a self-taught designer with an eye for color and heart for Hawaiʻi-made products. She also works full-time as a teacher and has a second child on the way.

Mom from Mānoa grows alohawear company for ʻohana

The new smashburger concept soft opened in the former Hokkaido Ramen spot with a revamped menu and support from the Kaimukī community.

Boarded Up sign 061125

Chubbies Hawaiʻi is back as Boarded Up Burgers

From steak dinners to all-you-can-eat buffets, treat dad to unforgettable dining experiences.

Fathers Day part 2 La Palme D Or 060925

Where to go on Father’s Day 2025 – part 2

Gohan’s new breakfast includes musubi plates, ochazuke and more.

Gohan breakfast spread 060925

A new breakfast menu is available at this gourmet musubi café

The eatery is usually closed on Sundays, but will be open for the holiday.

Sushi You sashimi 060525

Sushi You’s affordable omakase experience is available for Father’s Day

Fusion moved from Kaimukī to a new spot in Ala Moana Honolulu by Mantra

Fusion berries and brie 060625

Enjoy a ‘fusion’ of flavors at this new Ala Moana café

Bocconcino features Napoletana pizzas from 6 to 9 p.m.

Bocconcino pizza and oven 060525

This Italian shop is serving up pizza and wine on Fridays and Saturdays

The sandwich shop now has breakfast bagels available on weekends only.

EARL Kakaako pork roll 060425

EARL Hawaiʻi just launched a new breakfast menu

Treat dad to unforgettable dining experiences.

Fathers Day part 1 Dixie Grill 060525

Where to go on Father’s Day 2025 – part 1

Green Island Cheesecake is serving up a variety of fluffy Japanese cheesecakes.

Green Island Cheesecake original cheesecake 060425

New souffle cheesecakes and Portuguese tarts are now in Chinatown

The Hawaiʻi Kai ice cream shop offers housemade flavors — and adorable waffle cone ice cream flights.

Hammonds Ice Cream ice cream flight 060325

Hammond’s Gourmet Ice Cream is celebrating its grand opening this Saturday

Besides its signature cocktails, you can now get spicy crab rolls, croquettes, a prime burger and more.

Food & Dining

Hawai‘i Cuisine: Food, Flavors, and Local Favorites

Chubbies Hawaiʻi is back as Boarded Up Burgers

SERA is Honolulu’s newest Mediterranean restaurant

Where to go on Father’s Day 2025 – part 2

A new breakfast menu is available at this gourmet musubi café

Sushi You’s affordable omakase experience is available for Father’s Day

Enjoy a ‘fusion’ of flavors at this new Ala Moana café

This Italian shop is serving up pizza and wine on Fridays and Saturdays

EARL Hawaiʻi just launched a new breakfast menu

Where to go on Father’s Day 2025 – part 1

New souffle cheesecakes and Portuguese tarts are now in Chinatown

Hammond’s Gourmet Ice Cream is celebrating its grand opening this Saturday

Lewers Lounge’s food menu was recently revamped

Food & Dining

Hawai‘i Cuisine: Food, Flavors, and Local Favorites

News

Chubbies Hawaiʻi is back as Boarded Up Burgers

SERA is Honolulu’s newest Mediterranean restaurant

Where to go on Father’s Day 2025 – part 2

A new breakfast menu is available at this gourmet musubi café

Sushi You’s affordable omakase experience is available for Father’s Day

Enjoy a ‘fusion’ of flavors at this new Ala Moana café

This Italian shop is serving up pizza and wine on Fridays and Saturdays

EARL Hawaiʻi just launched a new breakfast menu

Where to go on Father’s Day 2025 – part 1

New souffle cheesecakes and Portuguese tarts are now in Chinatown

Hammond’s Gourmet Ice Cream is celebrating its grand opening this Saturday

Lewers Lounge’s food menu was recently revamped