In the battle between newcomer Kimukatsu and reigning champion Bairin, IMHO there is a clear winner

No, really?!

Food trucks can start hitting the streets again — this time legally

The City Council votes to legalize Honolulu’s food trucks — and that’s not all

Last time, your calls and emails helped. This time they need your presence

We thought Shirokiya had maxed out with the food thing. We were wrong

Naked Cow Dairy gives a tantalizing taste of what’s coming — as soon as it can afford the equipment

Trucks escaped a death knell Thursday — but it’s not over yet

An old law is chasing some of your favorite trucks off the streets. Here’s what you can do

Dear Mrs. P: Of all the Kalihi icons I’ve covered, yours is one of the best — which is what makes this so hard

Burgers: check. Fried rice: check. Garlic chicken: check. Sound good? Let’s go eat!

“Ingredients Hawaii” is a heartfelt look at why and how to eat local, even in small bites

Nonstop’s next open-invite review is all about yakitori

IMHO: A look at the biggest stories that defined the Honolulu foodscape

It’s sparse, people. Brace yourselves

Let’s go sample the dishes at this promising new izakaya

To all held hostage by APEC: Rewards await

Hungry from all this economic cooperation? Fuel up at these Waikiki spots

I found out what’s going on with all the pink at Heeia Pier

First there was wonder, then there was rage. From a bowl of ramen

It’s not about food — it’s about what happens when people come together over it

It’s pricey, but a new eel-centric restaurant is flying in fresh, never-frozen unagi from Japan

Missed Eat the Street? Here’s where a dozen trucks gather on Tuesdays and seven on Fridays

With buzz building about different ramen shops cycling through Shirokiya, I had to find out what was going on

It takes planning to eat local at home — and this week, you have extra incentive to eat local at these restaurants

Sooey! Round 2 of this pork-centric dining adventure has an all-new menu

Honolulu’s newest pop-up is fish-centric and gutsy (pun intended)

Spleen, liver, skin, head — how we became one with the whole hog

Six courses will showcase the pig from one end to the other

Dinner’s on! Details and RSVP right here