Leonard's Bakery 8,000 American, Portuguese, Hawaiian$ Maguro Spot 197 Japanese, Seafood, Asian, Healthy$ Tropical Tribe 262 Healthy$ Island Vintage Shave Ice 492 Hawaiian$ Steak Shack 1,729 American, Steakhouse, Fast Food$ Fresh Catch - Kapahulu 340 Seafood, Hawaiian$ Order Online Ono Seafood...
Bakery· Downtown Honolulu · 19 tips and reviews Harry Covair:The Peanut Candy and the Macadamia Nut Candy are the bestest! There are chewy and not like a brittle. They also have a "Banana" and "Sugar" Mochi. Clay Chastain:Great selection of baked goods. Not sure what everything was,...
This profound and moving short story about a pregnant high-school girl struggling to decide whether or not to have an abortion took “girls” comics” to a whole new plane, and had an enormous influence on other young Japanese women cartoonists. Within a few short years, Japanese girls’ ...
Waiola Shave Ice has perfected the art of making this icy treat. Today there are 2 stores to help tackle the lines. One is in Kapahulu right in the outskirts of Waikiki close to Leonard's bakery, and the other is a little bit farther outside of Waikiki in the McCully-Moiliili area....
Barrio Franklin’s century-old bakery produces artisanal pan marraqueta, hallullas, and pan lengua from an antique clay oven that owner Cecilia Morales ignites each day at 4:30 a.m. Head to the bakery early and grab a seat at one of the few tables to earn a freshly baked, crusty mar...
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I always make a beeline for Liliha Bakery and order oxtail soup and buttery rolls. My favorite poke place is Ono Seafood; the fish is super-fresh. My go-to dinner spot is The Pig & the Lady, a Vietnamese eatery in Chinatown. Must-orders are fried chicken and the pho or Pho...
Best Doughnuts: Leonard’s Bakery (Honolulu) Lily T./Yelp Leonard, the son of twoPortugueseimmigrants, opened hisHawaiianbakery in the 1950s, and, under the encouragement of his mother, he started to bake and sellPortuguese malasadas. TheseEuropean treatsare doughnuts without a hole, coated in...
Alongside his partner Danielle Soule, owner and chef Erich Mrak wields a range of pasta strands and shapes in this diminutive 620-square-foot bakery and bodega, utilizing experience he gained under pastaio David Marcelli and chef Daniel Usher. Once a month, Soule and Mrak transform the shop in...
(typically with ground beef and cabbage) yeast rolls brought to the Great Plains by Volga German settlers. Today, they're typically referred to as a runza, greatly popularized by a restaurant chain of the same name, but to go truly old school, head to Sehnert's Bakery in McCook, one ...