The 38 Essential Honolulu Restaurants
"This is one of the few Hawaiian restaurants owned by native Hawaiians (here’s a definition of what Hawaiian food actually is). Charlene and Calvin Hoe bought an actual poi factory in 1971, using it primarily as an art gallery, then began serving food in 2009. Today, it’s also one of the few places that serves fresh pa‘i‘ai, cooked taro pounded with a lava rock pestle on a long wooden board to a mochi-like consistency. You’ll have to call in advance to reserve some, and if you’re lucky, you might catch the Hoes’ son, Liko, pounding it near the outdoor tables. Try the kanaka nui plate, a combination of pretty much everything on the menu, add a side of ho‘io (fiddlehead fern) salad, and finish with the Sweet Lady of Waiahole, warm kulolo (a taro and coconut dessert) topped with a scoop of haupia (coconut) ice cream." - Martha Cheng
