Tag Archives: Eat

British Virgin Islands, Caribbean, Eat, Trip Ideas

Caribbean Beach Bars: Soggy Dollar Bar, Jost Van Dyke, British Virgin Islands

May 18, 2015

It’s hard to imagine how anyone relaxing in a beach chair overlooking White Bay could be feeling any pain. But that doesn’t stop patrons of Jost Van Dyke island’s Soggy Dollar Bar from ordering up a round of the Pusser’s Painkillers that have made this landmark watering hole one of the most famous in the Caribbean. The origins of this signature drink date to the 1970s, long before the island offered paved roads or electricity. Back then, the only way to reach this beach was to anchor nearby and row, paddle or swim ashore—assumedly with a pocket full of soggy dollars to pay for libations.

The bar’s original owner, Daphne Henderson, is credited with creating the savory juice and rum cocktail, which was later made famous by the founder of the Pusser’s Rum company. These days, patrons are less concerned with the history of the drink than with its effects. There are few better places in the world to relax on a sunny afternoon under the soothing influences of a Painkiller or two, with nothing more on the agenda than a few tries at the bar’s much-loved ring game, a dip in the bay, a nap in the sun… and perhaps another round of Painkillers.

Caribbean, Eat, St. Martin/St. Maarten, Trip Ideas

Caribbean Beach Bars: Blue Bitch Bar, Philipsburg, St. Maarten

March 10, 2015

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A favorite watering hole in downtown Philipsburg, St. Maarten, the Blue Bitch Bar is a lot more welcoming than its name might imply. The moniker actually has nothing to do with a depressed and unpleasant woman, or even a strangely hued female dog. In local parlance, a blue bitch refers to a type of shiny rock that can be found along the island’s coastline. In days past, island beachcombers would gather these rocks for sale as building materials. The namesake bar is adorned with an array of these stones, hence the name.

Located on the boardwalk at Great Bay, the bar draws an eclectic mix that ranges from locals to cruise ship crowds on shore leave. There’s plenty of rum-based concoctions, live music in the evenings, and a kitchen that cooks up Creole-inspired offerings, along with ribs and the expected burgers and such. And yes, you can buy the T-shirt, which usually includes some caricature of a blue-colored female dog, along with the signature catch phrase “a fun place to chill when you are in heat.”

St Vincent Union Island Happy Island Bar

Caribbean, Eat, St. Vincent & the Grenadines, Trip Ideas

Caribbean Beach Bars: Happy Island, Union Island, St. Vincent

March 2, 2015

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You won’t find Happy Island on the Admiralty charts, but it’s well known to sailors who ply the southern Caribbean. This tiny bit of dry land, which lies just to the west of St. Vincent’s Union Island, wasn’t always there. In 2002, a local visionary named Janti Ramage came up with a unique way to deal with the piles of discarded conch shells that littered island beaches. He began to collect and pile the shells on the shoal known as Newlands Reef, and after several months of manual labor, had enough recovered real estate to build on. Thus was born Happy Island.

This unique restaurant and watering hole has since become a must-do destination for charter boat crews and locals alike, though you can only approach through the surrounding shallows by small boat, or aboard a water taxi that whisks passengers over from Clifton Harbour. Island tunes, trade winds, grilled lobster and cold libations are the order of the day, and of course, a signature rum punch that has sapped the ambitions of many. Janti has since sold Happy Island, but the whimsical spirit of its creator lives on, and the Caribbean’s newest island remains one of the high points of any sailor’s voyage through St. Vincent and the Grenadines.

Belize, Caribbean, Central America, Eat, Trip Ideas

Belize Beach Bars: Hurricane’s Ceviche Bar & Grill, San Pedro, Belize

March 2, 2015

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With the largest reef in the Caribbean literally within sight, it’s not surprising that Hurricane’s Ceviche Bar & Grill serves up a mouth-watering array of fresh seafood. This over-water eatery is located in the town of San Pedro, on Belize’s Ambergris Caye. As the name announces, the signature nosh is ceviche, which is fresh fish and other seafood that is chunked and marinated in lime and lemon juice to “scorch” the flesh a tender white, then combined with fresh vegetables.

With fishermen unloading right at the dock, the kitchen also puts out some memorable seafood entries including baked hogfish, blackened fillets, conch, fish tacos, and lobster. Accessible by boat, and just steps from the airport and Coconut Drive, Hurricane’s is a popular gathering point for locals and visitors alike. Once appetites are sated, many stay for a round or two of the signature rum punch served with a side of afternoon sea breeze.

Bahamas, Bahamas-Grand Bahama Island, Bahamas-New Providence, Bahamas-Out Islands, Barbados, Caribbean, Curacao, Eat, Guadeloupe, Plan, Trinidad & Tobago, Trip Ideas, U.S. Virgin Islands

Authentic Caribbean: Carnival Celebrations

February 25, 2015

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It’s a party for the people, where everyone is welcome. Locals and visitors of every ethnicity and class join together in Carnival, a riotous island-style celebration that takes to the streets. While Trinidad is home to the mother of all Caribbean Carnivals, every island has its own unique and equally lively version, focusing on local traditions and heritages. French planters first introduced this pre-Lenten ritual to the Caribbean in the 18th century as a masquerade party for the elite; it caught on with the masses and is now an annual explosion of creativity with undertones of renewal and liberation.

On islands such as Trinidad, Guadeloupe and Curacao, the festivities typically begin on Boxing Day, and end on Ash Wednesday. Others like the US Virgin Islands celebrate in April and May. During July and August, Barbados keeps the action going through the season known as Cropover. In the Bahamas, the week between Christmas and New Years is Junkanoo time. With dozens of islands and hundreds of parties, parades and shows, revelers can follow the circuit throughout the islands for a year- long party. The delirious crowds, the deafening sounds, non-stop dancing and marching in the streets keep revelers up all night. Participants and followers marvel at the flamboyant costumes of feathers and sequins, body paint, giant headdresses and steel-pan bands which are all part of the festivities leading up to the competition when groups go before judges to define the most outrageous show.

Caribbean, Eat, Trip Ideas, U.S. Virgin Islands

St. John’s Best Bars

February 25, 2015

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St. John might be a small island, but it’s big on celebrations. And it doesn’t take a holiday or even a special occasion to justify hoisting an ice-cold beer or savoring a rum drink at the end of a day of sun, sand, and sea. From classy open-air lounges to beachfront bars and block party-style watering holes, there are plenty of places to choose from when you’re looking to wet your whistle. Here are our top 10 favorites.

Joe’s Rum Hut

When four o’clock hits, follow the 20-something crowd to find the best happy hour on St. John. Those in the know head to Joe’s Rum Hut, located right on Cruz Bay beach in Wharfside Village. Come 4 p.m., the beachfront open-air bar at Joe’s is deep with patrons enjoying $3 you-call-its. Favorites include the liquor-laden bushwacker, the famous Virgin Islands painkiller, top shelf liquors and Joe’s renowned made-from-scratch mojitos. Your wallet will thank you, your liver will hate you. Pair your happy hour experience with some of Joe’s surprisingly delicious, internationally-inspired bar food to mitigate the effects of liberal indulgence.

Wallet-friendly drink specials lure laid-back crowds to Joe’s Rum Shack. This flip flop-friendly tavern sits right on Cruz Bay Beach, and celebrations often spill over onto the sand. Photo: Debbie Snow

The Tap Room

Two words: air conditioning. While The Tap Room offers much more than a place to temporarily stop sweating, the A/C alone is a big selling point. Even better than the cool air is the fact that you can sample draft beers and sodas made on-site by St. John Brewers, who own and operate this Mongoose Junction bar. Enjoy some of the brewers’ more inventive concoctions, like Coffee Stout or Frozen Cistern Winter Ale, while picking the brains of the bartenders, some of the most knowledgeable drink slingers on island when it comes to insider St. John info. Consider your time at The Tap Room a public service—the more people who sample St. John Brewers’ ales and provide feedback, the better the recipes become. And better-tasting beer makes everyone happy. In a sad turn of events, the Tap Room suffered a complete loss in a January 2015 fire. They expect to reopen in their original location by the end of 2015. In the meantime, they’re still slinging drinks at their temporary spot just behind the original Tap Room location. Stop by and give them some love!

The Tap Room provides a cool oasis from tropical sun, along with a tasty array of locally brewed beers and sodas. It’s also a great place to pick up some local island knowledge. Photo: Debbie Snow

Tourist Trap

Way out on St. John’s southeastern side, far from any traces of modern life, there’s an oasis of sorts— an oasis where bumper stickers, random signs, and other bric a brac adorn a small shack of a kitchen sitting right in the front yard of Cheryl Geller and Larry Grenier. The decor hints at the duo’s colorful personality, but what’s not immediately obvious as you take your seat at one of the tables in the yard is that the Tourist Trap serves up food and drinks almost as delicious as the sweeping view of John’s Folly Bay. The lobster roll is a must, as is Larry’s own Drink Right Keep Left, a blend of six flavored rums and five tropical juices that tastes like heaven and candy.

On St. Johns quiet southeast side, the Tourist Trap commands sweeping views of Folly Bay. Owner Larry Grenier serves up signature drinks and tasty lobster rolls. Photo: Debbie Snow

Skinny Legs

Longtime islanders, boaties, local families, and of course, tourists, sing the praises of this island institution for its chill vibes. Skinny’s, a harborfront open-air bar and restaurant in Coral Bay, is a laid- back venue that promises same-day service. Sports are king at Skinny Legs, where football, hockey, soccer, and more dominate the television. The bar hosts annual regattas, a women’s horseshoe tournament, no rules golf tournaments, a popular Kentucky Derby party, and a Super Bowl party where you can watch the game on a big screen in the back yard. Coral Bay’s innate funkiness permeates the atmosphere here. Patrons wash down juicy burgers with mixed drinks like the Creamsicle, a delectable pairing of vanilla and citrus rums with OJ. The backyard smoker is fired up every Saturday with delicious results, and on Sundays, homemade pulled pork nachos are the perfect after-beach snack.

On the shores of Coral Bay, yachties on shore leave join locals and savvy tourists at Skinny Legs. In addition to televised sports, the bar hosts the island’s favorite theme parties. Photo: Debbie Snow

Castaways Tavern

This spot in the heart of Cruz Bay has been home to many different bars, and Castaways itself has been through many reinventions. And finally, they got it right. The riff-raff has been cleared out in favor of young professionals enjoying a drink after work, families gathering over live steel pan music and Mexican-inspired fare, and locals and tourists alike taking advantage of dollar drinks and $2 Coronas at happy hour. This tiki-themed spot is the only place on St. John where you can belt your heart out at karaoke, test your knowledge at trivia night, try your luck at bingo, and enjoy a variety of other low- key entertainment. A new drink menu features inventive creations by well-known island bartender Jason Howard, and the chicken wing lollipops are the hands-down favorite on the revamped food menu.

Located in the heart of Cruz Bay, Castaways is the island’s go to location for karaoke, trivia contests and bar games. The kitchen also turns out savory Mexican-inspired meals. Photo: Debbie Snow

Woody’s Seafood Saloon/Across the Street Bar

One of the preferred stops of a certain very famous country singer with a well-known love for St. John, Woody’s has been satisfying patrons with its delicious burgers and fun, block party-style atmosphere for years. The bar changed hands recently, and the new owners decided to also buy out a competing bar across the street. And that’s how the aptly named Across the Street Bar came to be. Both Woody’s and Across the Street feature the same beloved burger recipe. Across the Street offers a more mellow atmosphere, ideal for families looking for a laid-back meal, while Woody’s offers more of a party scene along with one of the island’s best happy hours. It’s not uncommon to see patrons jumping back and forth between the two bars; just remember to look left before you cross the street.

By day, Woody’s is a favorite stop for a burger or fresh seafood, accompanied by the chef’s signature hot sauce. Come evening, the atmosphere turns lively and the libations flow. Photo: Debbie Snow

Quiet Mon Pub

An island institution, the Quiet Mon Pub is an Irish bar transplanted to the Caribbean that’s earned a big mention in one of country superstar Kenny Chesney’s songs. After your after-dinner drinks, Quiet Mon is the place to go for a nightcap. Located above one of the island’s finer restaurants, this bar overlooks the busiest stretch of Cruz Bay. Sit at the rail and you’ll see diners dressed in their best island fancy duds coming and going at said fine restaurant, as well as the often hilariously entertaining block party that tends to materialize between nearby Cruz Bay bars. Tear yourself away from the show on the street long enough to challenge your fellow bar patrons to a game of darts, and take a look at all the pictures on the wall for a glimpse of the St. John party scene back in the day.

The Quiet Mon Pub is a little bit of Ireland transplanted to the Caribbean. Located above one of the island’s finer restaurants, this bar overlooks the busiest stretch of Cruz Bay. Photo: Debbie Snow

Cruz Bay Landing

This is the place to come and get a buzz — coffee buzz, alcohol buzz, or a little bit of both. Cruz Bay Landing, situated on the edge of the park across from the ferry dock, is new on the scene, but they’ve already established themselves as a favorite among locals and tourists alike. The coffee menu is a caffeine addict’s dream. Signature drinks like the Sweet Bean with vanilla and caramel flavorings get you up and going; coffee cocktails like the Almond Joy with coconut rum, amaretto, and chocolate give you the zing to kick butt on CBL’s tournament- length shuffleboard table. Caffeine not your thing? Try the Summertime, a super refreshing combination of watermelon vodka, ginger beer, and fresh lime juice. No matter what you’re drinking, belly up to the bar at 5 p.m. for a free shot of beer.

At Cruz Bay Landing, the drinks can either mellow you out or pick you up, as the bar also serves a range of coffees and coffee-themed libations. It’s located near the ferry dock. Photo: Debbie Snow

DR!NK

When you’re ready to class it up a bit, head to DR!NK. Comfy blue-cushioned sofas face out into Cruz Bay harbor, and fresh, inventive drinks are the perfect pairing to this bar’s sunset view. The vibe here is cool, a little more grown-up than other island bars, but you’ll feel at home at DR!NK whether you’ve come to watch the sunset after a day out on the water or you’re dressed up and on your way out to dinner. This bar knows how to throw a party. Themed events take place on a regular basis, from parties with a purpose like Mustache Madness, a mustache runway event whose proceeds benefit the St. John Cancer Fund, to the No One is Getting Married Party in late summer, a welcome celebration at a time when the island is typically quiet. Don’t miss DR!NK’s happy hour, when you can sample appetizers from adjacent fine dining venue The Terrace—the small, five-item tapas menu pairs perfectly with DR!NK’s artisanal cocktails.

West-facing DR!NK draws a more sophisticated crowd for sunset happy hours. In addition to signature cocktails, the bar offers savory tapas from the adjacent kitchen of The Terrace. Photo: John Alvarado

Beach Bar

If you’re looking for a place to park it and enjoy a cocktail while watching the sun set over St. Thomas, Beach Bar is it. Like a fine wine, this well-established bar on Cruz Bay beach has only gotten better over time. Whether you find a seat at the bar or grab a table down on the beach, make sure you stick around for dinner to enjoy some of the best bar food on island. The French fries are seriously amazing, and don’t be afraid of sushi on a bar menu — the tuna down now is a crowd favorite. The Beach Bar also has a regular schedule of some of the island’s best live music, so you can dance the night away on the beach with the stars overhead.

A long-time island favorite, the Beach Bar provides a tasty menu and spectacular sunset views of neighboring St. Thomas. Later in the evening, it is also the place for live music. Photo: Debbie Snow

Caribbean, Eat, Puerto Rico, Trip Ideas

La Ruta del Lechón’s Pork Perfection

February 13, 2015

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For an authentic taste of Puerto Rico, it doesn’t get any better than lechon asado. This savoy favorite begins with a whole pig that is fired-roasted to create a crispy outer skin that keeps the meat inside succulent and tender. It’s a favorite all over the island, but as local will tell you, there’s one particular area that draws lechón lovers in droves.

After hours of slow roasting lechón asado is carved into chunks and ready to be served at El Rancho Original. The results are a crispy outer skin and a juicy interior. Photo: Debbie Snow

If your pork pilgrimage begins in San Juan, you’ll want to escape the city on Highway 18, then continue on Route 52 into the mountains and through the town of Caguas. Keep going a couple more miles to hang a left on PR-184, 18, AKA “La Ruta del Lechón” (Pork Route). This winding secondary road carries you into the Sierra de Cayey Mountains, and the village of Cayey. Just when you think you’ve gone too far, a slightly ramshackle restaurant appears just off the road. If the car windows are down, the tantalizing aroma of slow-smoked meat will tempt you to apply the brakes. But you have options, as this is just the first in a line of lechóneras. Traffic slows as drivers jockey for parking spaces, and pedestrians mill about in a carnival-like atmosphere. It’s a gathering that takes place each weekend, with friends and family converging on their favorite dining stop, where they linger over heaping platters of roasted meat, washed down with a cold cerveza. And the feast isn’t just for the locals.

The savory flavors and unique textures of lechon asado are created by spit roasting a whole pig over an open fire. Junior Rivera of Angelito’s uses natural wood for coals. Photo: Debbie Snow

As word of Ruta del Lechón spread, a growing number of island visitors now join in the fun and feasting. Try to arrive midday, as most of the kitchens close by early evening, and you’ll want to have time to savor not only the food, but also the live music, dancing and camaraderie that are as much a part of this gathering as is the pig itself.

El Rancho Original

There’s no doubt that this is one of the favorite stops along the Ruta del Lechón, as it’s hard to find a parking spot out front and there’s always a line inside waiting to place an order. The restaurant has a park-like ambience where the building resembles a wooden tree house. The dining area is scattered about with large wooden picnic tables, some inside under cover, others out in the lawn and a few near the slow flowing brook. Painted signs with cartoon-like pigs dressed in aprons are posted throughout the grounds; some attached to trees others hanging over entrances. Patrons pass by the glass window and order cafeteria style. Most order the roasted pork with rice and pigeon peas, morcillas (blood sausage), yucca and a cold Medalla beer.

An order at El Rancho Original is usually accompanied by a side of arroz con gandules (pigeon peas and rice). A selection of hot sauces are available to spice it up according to tastes. Photo: Debbie Snow

Angelito’s Place

If you can’t make it to the mountains for the weekend pig roast, you can enjoy the same flavors closer to San Juan in the Trujillo district. At Angelito’s Place, owner Junior Rivera has been roasting pig for 25 years, and garnering accolades from lechón connoisseurs for almost as long. His secret to the smokey flavor is in the coals, which according to Junior Rivera must be natural wood. He insists the succulent taste of the pork comes from the pigs’ diet, which consists of rice and beans. While some may choose to dine inside, most patrons head to outdoor tables carrying plates filled with of mounds of glistening pork. After the pig is carved up, its weighed and served with a variety of sides. At Anglelito’s an assortment of starches served include the mainstay, arroz con gandules (pigeon peas and rice), along with white sweet potatoes, pasteles, plantains and cuerito—the brittle, seared pork skin. Angelito’s Place consistently wins top billing and deserves the moniker “El Rey de Lechón Asado”—the king of roasted pork.

Plates of succulent pork along with cuerito, the brittle hard skin, and the basics of arroz con ganules mound a plate served at Angelito’s. Photo: Debbie Snow

Eat, Hawaii, Hawaii-Big Island, Kauai, Lanai, Maui, Molokai, Oahu, Trip Ideas

Hawaii’s Local Favorites

February 11, 2015

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If your idea of Hawaii cuisine is tropical fruits and luau food, you need to expand your culinary horizons. The islands have long been a cultural mixing pot, with culinary influences from around the world blending to create a slew of unique-to-the-islands dishes and drinks you can’t find anywhere else. If you are ready to discover the diverse tastes of Hawaii, here are some of our favorite starting points.

Plate Lunch

The most iconic meal in Hawaii is called the plate lunch, an un- apologetically starch-heavy combination that dates back to the plantation period. The meal consists of two scoops of white rice, another of mayonnaise-based macaroni salad and some kind of entrée, which can range from teriyaki beef to pork adobo. The best place to sample one of these simple meals is at Rainbow Drive-In (3308 Kanaina Ave., 808-737-0177, www.rainbowdrivein.com) in Kapahulu, less than a mile outside of Waikiki. The landmark restaurant first opened in 1961 and is one of the few remaining drive-ins from this era. It’s been a favorite of residents for generations, though a recent stint on Food Network’s ‘Diners, Drive-Ins and Dives’ with Guy Fieri (who eats the fried chicken here whenever he’s in town) has put the drive-in in the guidebooks. And because of its proximity to the beaches in Waikiki, it’s a popular stop for surfers and beach-goers, who often arrive in beachwear for their fix of burgers, fries and the drive-in’s famous Slush Float. While it serves a variety of plate lunches—from hearty chili to chicken cutlets smothered in brown gravy—the most popular is the mix plate, featuring beef or pork teriyaki, a breaded chicken cutlet and mahimahi. There’s lots of parking at the drive- in and next door, but expect a crowd at lunchtime with lines spilling into the parking lot.

Oahu’s Rainbow Drive-In serves up traditional plate lunches. These date back to the plantation days, when workers sought a simple yet filling mid-day meal to fuel their labors. Photo: Catherine Toth

Spam Musubi

A popular snack found in most convenience stores in Hawaii is the Spam musubi —a block of white rice topped with a slice of grilled Spam, wrapped together with dried seaweed. Sometimes the musubi comes paired with egg, other times the Spam is flavored with teriyaki sauce. Hawaii has a long history of affection for the pink canned meat. Residents eat nearly 7 million cans of Spam a year, according to Minnesota-based Hormel Foods. That’s more than any other state in the nation. One eatery has perfected the snack. Tanioka’s Seafoods & Catering (94-903 Farrington Highway, 808-671-3779, www.taniokas.com) in Waipahu in Central Oahu prepares a Spam musubi that has quickly become one of the most popular items on the menu. The Spam is seasoned with a sweet teriyaki sauce that ramps this musubi to another level. These grab-and-go treats are located right at the cash register at Tanioka’s. But you have to go through a line to get there, passing display cases of poke, fried chicken, shortbread cookies and other local favorites. There isn’t anywhere to eat in or outside, so you’ll have to drive somewhere to enjoy your treat—we recommend visiting the nearby Hawaii’s Plantation Village (95-695 Waipahu St., 808-677-0110, www.hawaiiplantationvillage.org) in Waipahu, where you can walk around a restored plantation village that tells the story about Hawaii’s multiethnic history.

Spam musubi is a popular grab-and-go snack found all across Hawaii. Slices of flavored Spam provide the signature ingredient, which is paired with rice and wrapped in seaweed. Photo: Catherine Toth

Poke

Of the favorite types of pupu, or appetizer, in the Islands is poke (pronounced poh-kay). This consists of cubed ahi (yellow fin tuna) marinated in sea salt with shoyu (soy sauce), inamona (roasted crusted kukui nut), sesame oil, seaweed and chopped chili pepper. And it’s a fixture everywhere, from high-end restaurants to grocery stores. (Even Costco sells poke.) There are many variations of this dish, ranging from raw salmon to cured octopus. Try any of the ones served at Poke Stop (95-1840 Meheula Parkway, 808-626- 3400, www.poke-stop.com) in Mililani in Central Oahu. Here, you can even get a poke bowl with seared ahi served over kim chee- flavored fried rice. It’s a small shop located behind a McDonald’s, with some seating inside. While poke is its specialty, you’ll likely smell other dishes like garlic shrimp or grilled rib eye steak cooking up in the kitchen. Don’t be surprised to see owner Elmer Guzman prepping in the kitchen or his young daughters helping out in the dining area.

From high-end restaurants to supermarkets, you can find poke on every menu. The dish is typically marinated seafood topped with seaweed, chili peppers and even fish roe. Photo: Catherine Toth

Saimin

This is a noodle soup dish that came out of Hawaii’s plantation era. Drawing on the influences of Japanese ramen, Chinese mein and Filipino pancit, it is a curly egg noodles in a hot broth. One of the best bowls is on Kauai at Hamura’s Saimin Stand (2956 Kress St., Lihue, 808-245-3271), which uses locally made noodles. This old-fashioned saimin shop has been around for about 70 years and still popular as ever. Its long, S-shaped community table is almost always packed with diners, sitting on wooden stools and huddled over their bowls of steaming hot saimin. You can watch the longtime workers prepare the broth and noodles right in front of you in the open kitchen. The most popular is Hamura’s special saimin topped with luncheon meat, roast pork and veggies.

Saimin is an Asian-influenced noodle soup turned Hawaiian. It consists of soft egg noodles immersed in a hot broth. Garnishes can include a variety of meats and vegetables. Photo: Catherine Toth

Mai Tai

A favorite libation in the islands, the Mai Tai is a combination of light and dark rums, lime, orgeat and curacao or triple sec. It was purportedly invented in 1944 at the Trader Vic’s restaurant in Oakland, California, but it soon became associated with Hawaii. The original concoction is vastly different from the imitations served in many restaurants and bars. The 1944 drink, which means “good” in Tahitian, used J. Wray & Nephew Jamaican rum, fresh lime juice, orgeat (an almond syrup with French origins), orange curacao and sugar syrup. There’s only one bottle left in the world of the Jamaican rum, so modern bartenders use various rums instead. The Royal Kona Resort hosts Don the Beachcomber’s Mai Tai Festival, which lures about two dozen mixologists who blend their best recipes in the hopes of winning $10,000. But you can find Mai Tais on just about any menu in Hawaii. The oceanfront House Without a Key (2199 Kalia Rd., 808-923-2311, www.halekulani.com/dining/house-without-a-key) at the posh Halekulani in Waikiki boasts a popular Mai Tai, perfect for sipping at sunset. Go in the evening and grab a seat outside, facing the Pacific Ocean, and listen to live Hawaiian music with hula dancers gracefully moving under a century-old kiawe tree. The refreshing drink is perfection in this atmosphere.

Though thought to have originated in California, the Mai Tai has long been associated with Hawaii. With slight variations, the drink combines one or more rums, fruit juices and syrups. Photo: iStock

Loco Moco

You likely won’t find this dish—or a variation of it—anywhere but Hawaii. Another product of the plantation culture, the loco moco is just white rice topped with a hamburger patty (or two), an egg and brown gravy. It was first created in Hilo on the Big Island, where you can still get one of the best versions of this dish at Café 100 (969 Kilauea Ave., Hilo, 808-935-8683, www.cafe100.com). This old- time drive-in serves more than 30 different kinds of loco mocos, including one with fish and another topped with homemade chili. It started serving loco mocos in 1949 and now sells about 9,000 of them every month. The menu on display is dizzying, so take your time. Like Rainbow Drive-In, Café 100 has take-out windows but with some open-air seating where you can feast on your loco moco plate. This is a popular stop for Hilo residents seeking a quick bite to eat, though more visitors are finding it despite its location off the main highway. If you’re on Kilauea Avenue, you can’t miss it, with its name in huge red letters on a wooden facade.

Loco moco is one of several distinctly Hawaiian creations that pairs a serving of rice with one or more protein toppers. This example comes from Cafe 100 in the town of Hilo. Photo: Catherine Toth

Malasadas

This popular Portuguese dessert is simple: it’s just fried sweet dough doused in white sugar. But few have perfected the art of making these round, sugary donuts. While Leonard’s Bakery in Kapahulu on Oahu is the most well known bakery to specialize in these fried treats, Agnes’ Portuguese Bake Shop (46 Hoolai St., 808-262-5367, www.agnesbakeshop.com) in Kailua on Oahu’s windward side whips up the most authentic version—complete with the traditional hole in the middle. The malasadas here are made to order and coated generously in white sugar. It’s located in a parking lot shared with a couple of other shops. There are display cases features other baked good such as bear claws, apple fritters, jelly donuts and scones. Grab a cup of freshly brewed local coffee and take a seat while you wait. Since the malasadas are made to order, it might take a few minutes.

A close cousin to the donut, the Malasada originated in Portugal. These savory chunks of sweet fried dough are coated in sugar, and may or may not have central holes. Photo: Catherine Toth

Shave ice

Hawaii’s version of this icy treat is nothing like the chunky snow cones served on the mainland. Shave ice—also called ice shave on the Big Island—has a finer consistency, and more completely absorbs the sweet syrup toppings, which come in flavors ranging from strawberry to piña colada. Most shave ice stands like Matsumoto Shave Ice on Oahu’s North Shore and Ululani’s Shave Ice on Maui top these desserts with homemade mochi (sweet glutinous rice), red azuki beans and sweetened condensed milk. But if you’re looking for something truly unique, visit Shimazu Store (330 N. School St., 808-371-8899) in Honolulu. This small hole-in-the-wall boasts more than 50 different flavors including lychee, red velvet crème, durian and creme brulee. This shave ice shop is in a former neighborhood grocery store. It’s tiny inside, and you’ll likely have to eat on the small bench just outside the door. The workers will make your shave ice to order right before your eyes, including shaving the ice.

Hawaiian shave ice is a favorite treat. Unlike a snow cone, which uses crushed ice, shaving produces smaller ice slivers that more readily absorb flavoring syrups and additional toppings. Photo: iStock

Eat, Hawaii, Oahu, Trip Ideas

Eat Like a Local: 10 Favorite Spots on Oahu

February 4, 2015

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Oahu is known for its world-class surf, majestic mountains and long stretches of white sandy beaches. It’s why seven million people travel here every year. The island can also be a culinary adventure, with a variety of cuisines and dishes you can’t find anywhere else. But don’t rely solely on the guidebooks. Find out where the locals eat—the sometimes hard-to-find, off-the-GPS stops that satisfy the palettes of our multicultural mix. Here are 10 of my personal favorite places to eat on Oahu, and what you should order.

The Pig and the Lady

It was well after lunchtime and we still had to squeeze between patrons and steaming bowls of pho on a communal table at The Pig and the Lady, one of the newest restaurants to open in Oahu’s revitalized Chinatown. The restaurant, run by the Le family, started as a pop-up at farmer’s markets in Honolulu and garnered loyal, if not downright rabid fans craving its popular banh mi and Vietnamese noodle soups. In November 2013, the family opened its first brick-and-mortar shop with a menu that boasts both market favorites and new dishes like pho tsukemen (dipping noodles) and slices of homemade pie. Parking is tricky; you’ll have to park in a nearby municipal lot or get lucky and score a space on the street.

Favorite Bites: Salad lovers should try the hoi and chicken salad with cabbage, Vietnamese cilantro and fried shallots topped with fish sauce vinaigrette. The P&L Pho features smoked bacon and a 12-hour brisket paired with a marinated soft egg in the restaurant’s signature broth. And get the dessert of the week; it’s never a disappointment. The Pig and the Lady, 83 N. King St., Chinatown, (808) 585-8255, www.thepigandthelady.com

Oahu, The Pig And The Lady, favorite spots on oahu

The Pig and the Lady serves up some of Oahu’s favorite pho noodle soups. A popular choice is the P&L Pho, which adds smoked bacon and brisket to the kitchen’s signature broth. Photo: Catherine Toth

Rainbow Drive-In

The line twisted from the four open windows and into the parking lot — and it was a hot Saturday. Yet, cars, many of them topped with surfboards, kept pulling into Rainbow Drive-In, the iconic restaurant that’s been serving plate lunches and sandwiches since 1961. It’s a throwback to the old-fashioned drive-ins, where service is quick and the food is affordable. The plate lunch is an iconic Hawaii meal, consisting of two scoops of white rice, a generous dollop of mayonnaise-laden macaroni salad and some kind of entrée, which can range from barbecue chicken to breaded mahimahi.

Favorite Bites: The mix plate is, hands down, the most popular plate lunch, boasting barbecue beef, a breaded chicken cutlet and mahimahi. Or try the loco moco, a product of Hawaii’s plantation era. This simple dish is just white rice topped with a hamburger patty (or two), an egg and brown gravy. Don’t forget to try the drive-in’s famous Slush Float, a dessert that combines strawberry slush with vanilla ice cream. Rainbow Drive-In, 3308 Kanaina Ave., Kapahulu, (808) 737-0177, www.rainbowdrivein.com

The Rainbow Drive-In’s mixed plate is pure Hawaiian comfort food, piling portions of beef, chicken and fish on a mound of gravy-laden rice, with a side of macaroni salad. Photo: Catherine Toth

Fresh Catch

You might not notice the smoker in the rear parking lot, but that’s the secret behind the smoked meats and taco poke (pronounced poh-kay) from Fresh Catch in Kaneohe. Poke, a popular appetizer in the Islands, consists of cubed ahi (yellowfin tuna) marinated in sea salt with shoyu, inamona (roasted crusted kukui nut), sesame oil, seaweed and chopped chili pepper. There are many variations of this dish, ranging from raw salmon to cured octopus. There’s lots of parking and seating here, though most folks order their poke and smoked meat to go.

Favorite Bites: In addition to the tako poke (smoked octopus), try the smoke meat and onions plate with hearty portions of smoked pork served on a bed of freshly chopped onions. The ahi katsu is also very popular, covered in furikake (a dry Japanese condiment using seaweed) and pan-fried until golden brown. Fresh Catch, 45- 1118 Kamehameha Highway, Kaneohe, (808) 235-7653, www.freshcatch808.com

In addition to a tempting array of smoked meats and fishes, Fresh Catch is known for its ahi katsu, which is pan-fried yellowfin tuna flavored with a seaweed-based breading. Photo: Melissa Chang.

Shige’s Saimin Restaurant

Saimin is a noodle soup dish that came out of Hawaii’s plantation era, combining Japanese ramen, Chinese mein and Filipino pancit, using curly egg noodles in a hot broth. You can find an authentic bowl of this at Shige’s Saimin Restaurant in Wahiawa on the way to the North Shore. It’s one of the last remaining saimin stands on Oahu that makes its own noodles. They’re flat and doughy and a perfect complement for the stand’s salty broth.

Favorite Bites: Saimin, of course, with barbecue beef sticks. Shige’s Saimin Restaurant, 70 Kukui St., #108, Wahiawa, (808) 621-3621

Soup lovers make the drive to Shige’s Saimin Restaurant in the mid-island town of Wahiawa for the chance to enjoy a bowl of authentic saimin, with noodles made fresh on site. Photo: Catherine Toth

Alicia’s Market

Hidden in the industrial area of Kalihi, a small neighborhood a few miles outside of Waikiki is one of the island’s best-kept secrets when it comes to p?p?, or appetizers. And mostly because it looks like an old-time market complete with posters plastered to its glass window exterior and a bright neon “open” sign. Go past the vegetable aisle toward the back of the market; that’s where the action is. A glass case houses a seemingly unlimited variety of poke, salted seaweed, boiled peanuts, smoked pork and other island favorites.

Favorite Bites: Try the market’s most popular poke, the masago wasabi poke, made with fish roe (eggs) and Japanese horseradish tossed with cubed ahi. The smoked pork and beef are stellar choices, too, perfect for tailgating during football season. Alicia’s Market, 267 Mokauea St., Kalihi, (808) 841-1921

Alicia’s Market serves up numerous varieties of poke, including the classic version, with raw ahi tuna marinated in sea salt, and seasoned with soy, sesame and chili peppers. Photo: Catherine Toth

Agnes’ Portuguese Bake Shop

On your way back from a day lounging on picturesque Lanikai Beach on Oahu’s windward side, stop by for a fried treat you can only find in Hawaii. Malasadas are a popular Portuguese dessert that’s simple: it’s just fried sweet dough doused in white sugar. But few have perfected the art of making these round, sugary donuts like Agnes’ Portuguese Bake Shop. These balls of fried goodness are made to order. And while you’re waiting, you can browse the display cases filled with other goodies such as lemon bars, bear claws, turnovers, bacon maple fritters, Russian tea biscuits and a variety of pies. There’s parking and lots of seating inside, though you’ll likely just want to grab a box and go.

Favorite Bites: Malasadas with a cup of the bakery’s freshly brewed island coffee. Agnes’ Portuguese Bake Shop, 46 Hoolai St., Kailua, (808) 262-5367, www.agnesbakeshop.com

The signature offering at Agnes’ Portuguese Bake Shop is the Malasada, a Portuguese take on the dough doused in white sugar. These confections are made hot and fresh to order. Photo: Catherine Toth

Opal’s Thai

What started as a popular food truck in the north shore town of Haleiwa turned into a brick-and-mortar restaurant not too far from its original location. The only thing that’s changed is that owner Opel Sirichandhra can serve more people. Opal’s Thai offers authentic Thai food that doesn’t skimp on flavor or spice. And Sirichandhra still insists on choosing food for you, asking only for your heat tolerance and favorite ingredients. He’ll come back and hand you a plate that you never thought about ordering—and you’ll love every bite. It’s cozy and there are lines during lunchtime, so get there early.

Favorite Bites: Despite its strange and slightly unappetizing name, order the larb, a tangy minced pork salad with ground, toasted rice; and the drunken noodles. You can’t go wrong with the pad Thai noodles either. Opal’s Thai, 66-197 Kamehameha Highway, North Shore, (808) 637-7950

Regulars at Opal’s Thai don’t consult a menu, and trust the chef/owner to whip up original Thai recipes that vary from day to day. His only question: how hot do you like it? Photo: Catherine Toth

Koko Head Café

It’s a common complaint among Oahu locals: there aren’t a lot of breakfast and brunch places on the island. Well, that started to change in recent years. The latest brunch spot to hit the culinary scene is Koko Head Café, a venture between Kevin Hanney, owner of nearby 12th Avenue Grill, and Lee Anne Wong, trained culinary ninja and “Top Chef” alum. Wong runs the kitchen and creates such innovative dishes as kimchi bacon cheddar scones, miso- smoked pork and onion omelet, poi biscuits and gravy with a soft- poached egg and mushroom gravy, and daily dumplings.

Favorite Bites: For a unique flavor, try the breakfast bibimbap, a Korean take on breakfast with bacon, Portuguese sausage, heritage ham, house made kimchi, soy-mirin mushrooms, ong choy, sesame carrots and bean sprouts with a sunny-up egg served over crispy garlic rice in a hot skillet. Talk about a meal! Koko Head Cafe, 1145c 12th Avenue, Kaimuki, (808) 732-8920, www.kokoheadcafe.com

The Koko Head Cafe’s breakfast bibimbap is a savory collision of cultures and flavors, pairing breakfast meats, eggs, rice and Oriental vegetables in a satisfying skillet meal. Photo: Catherine Toth

Side Street Inn

If you’re looking for unpretentious bar food in something other than a trendy gastropub, check out the popular late-night sports bar Side Street Inn on Kapahulu Avenue. Even James Beard award- winning chefs like Alan Wong dine here. This place specializes in large, shareable plates of island comfort-foods such as Hawaiian- style pulehu short ribs, steamed Manila clams with Portuguese sausage and bell peppers, and kimchi fried rice. The vibe is lively, with flat screen TVs surrounding the dining area and a full bar ready for anything. This isn’t the place for a romantic date night; it’s loud and unapologetic about it. There’s valet parking under the building or street park along Kapahulu.

Favorite Bites: The most popular dish is the pan-fried pork chops, crispy on the outside, juicy on the inside. Wash it down with the bar’s wide selection of domestic and imported beers — including its own signature Side Street Inn Rogue Ale — wines, spirits and cocktails. Side Street Inn, 614 Kapahulu Ave., (808) 739-3939, www.sidestreetinn.com

The Side Street Inn serves savory pub food with an island flair. Signature favorites include Hawaiian-style pulehu short ribs, kimchi fried rice and crispy pan-fried pork chops. Photo: Catherine Toth

Kiwami Ramen

This beloved ramen shop was originally located in a basement food court of the Waikiki Shopping Plaza. Ramen lovers across the island were devastated by it’s closing when the center underwent renovation, and plans to re-open were sketchy. Then, in October 2013, the ramen-ya re-opened on Keeaumoku Street in the space vacated by a short-lived udon shop. Kiwami is best known for its tsukemen, or dipping-style ramen. (The noodles and a more concentrated broth are served separately.) The fat, chewy noodles, which come either hot or cold, are always cooked perfectly and the chicken-based dipping broths — in shio (salt), shoyu or spicy — are rich and flavorful. Parking is $1 below the building, which is a boon on busy Keeaumoku.

Favorite Bites: Since it’s unique to the shop, get the tsukemen. You dip the noodles—you can order them cold or hot—into the concentrated broth, then into your mouth. The gyoza here is house made and worth the 10-minute wait. Kiwami Ramen, 641 Keeaumoku St., (808) 955-1122, www. kiwami-ramen.com

Now reopened in a new location, Kiwami Ramen is Honolulu’s favorite stop for tsukemen—ramen-style noodles served hot or cold for dipping in salty or spicy chicken-based broths. Photo: Catherine Toth

Eat, Florida, Miami, Miami Beach, Plan, South Beach, Stay, Trip Ideas

Miami’s Fabulous Five

February 2, 2015

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Sun-washed, cosmopolitan and infused with multi-cultural energy, Miami is a marvelous destination at any time of the year. But there are certain dates on the calendar that almost demand to be circled in red, signifying those times when art, fashion, food and fun come together in events not to be missed. Here are five of our favorite such happenings that deserve space on your calendar.

Art Basel

Art Basel is a glamour-filled art gathering that fuses contemporary collectors, entourages and global gallerists into one of the city’s coolest scenes each December. The convergence of 70,000-plus attendees evolves into one enormous party, and Miami Beach’s Convention Center is the hub for top talent and art devotees. Intriguing satellite fairs in boutique hotels dot Collins Avenue, while in Midtown in the Wynwood Arts District, there’s Art Miami’s 125,000 square-foot pavilion with video installations and a fab V.I.P spot for popping champagne corks between big-time deals. artbasel.com; art-miami.com

Stay the Night: The Sagamore Hotel at 16th and Collins is the art hotel; its gallery ambience runs inside and out. sagamorehotel.com

Patrons pause to relax on a faux-grass relaxation station set within the Miami Beach Convention Center during the annual Art Basel exhibition of modern and contemporary works. Photo: Art Basel

South Beach Wine & Food Festival

The Food Network South Beach Wine & Food Festival is one hot ticket. There are more than 50 ways for foodies to sample bites and sip wine across four days of culinary exposition and excitement, with Food Network stars, the likes of Bobby Flay, hosting events. In its 14th year, this February, the shindig draws crowds with an appetite, so buying tickets early is imperative. The most popular gatherings offer everything from swanky surroundings to hobnobbing with noteworthy chefs, and of course, chowing down. Don’t miss Moet Hennessy’s The Q, the Burger Bash and Best of the Best. sobefest.com

Stay the Night: Loews Miami Beach is the host hotel; it’s abuzz with a who’s who of chefdom. loewshotels.com/MiamiBeach

South Beach, Miami Food and Wine Festival

The scene at Mix It Up with Morimoto & Friends at the Shelborne Hotel, one of the many such events that take place during the Food Network South Beach Wine & Food Festival. Photo: Ilya S. Savenok/South Beach Wine & Food

Miami International Boat Show

When the Miami International Boat Show unfurls, there’s a wealth of goings-on for anyone longing to setting sail or simply discover the latest in nautical niceties that make boating more pleasurable. Mariners shod in docksiders traverse three land and water locales jammed with more than 3,000 boats. Over the course of five days in February, 2,000 companies show off the latest in luxury motor and sailing yachts, family cruisers, marine gear and more at the Miami Beach Convention Center, the Sea Isle Marina & Yachting Center and Miamiarina at Bayside. miamiboatshow.com

Stay the Night: The JW Marriott Miami downtown with its stellar views of Biscayne Bay, is near to the action at Bayside and Miami Beach. marriott.com

During the Miami Beach International Boat Show, the marina at the Miami Biscayne Bay Marriott is filled with boats waiting to take potential buyers out for a cruise. Photo: Tim McAfee Photography/iStock

Miami Fashion Week

It’s a style bonanza. Miami Fashion Week is runway spectacular with four non-stop model-traipsing days of womenswear, menswear, resort wear, eveningwear, prêt-à-porter and more. For chic enthusiasts, this May happening lures global designers who showcase sizzling collections as jetsetters fill runway VIP seats by the dozens. Tickets are precious, as the fashion collective of beautiful people permeate Miami Beach. Live streaming of the shows is a new addition. Master classes pull in wanna-be fashionistas, as do pop-up boutiques with designs that are provocative, classic, and undeniably edgy. Late night afterglow parties at trendy hotspots are the places to be. miamifashionweek.com

Stay the Night: The boutique Surfcomber Hotel is A-lister worthy. Its Social Club is beyond hip. surfcomber.com

Swimwear chic takes to the runway during Miami’s 2014 Fashion Week. Other womenswear and menswear showings range from resort casual to eveningwear, and everything in between. Photo: Angel Valenti/Miami Fashion Week

Coconut Grove Arts Festival

President’s Day weekend is synonymous with the colorful Coconut Grove Arts Festival. Crowds of 120,000-plus meander what has become the granddaddy of all art shows, winding through the streets for more than a mile, from McFarlane Road to South Bayshore Drive. The first show in 1963 had only a handful of artists; today it garners international notoriety as more than 350 craftsman and fine artists show their work to a backdrop of shady banyan trees. When hunger strikes, traditional pushcart vendors follow the route; a culinary village in Myers Park offers plenty to satiate thirsty and hungry festivalgoers. The packed three-day festival includes tunes too, from smooth jazz to Latin fusion, performed adjacent to glistening Biscayne Bay on the lawn of Peacock Park. cgaf.com

Stay the Night: The Mayfair Hotel and Spa is in the heart of it all on Florida Avenue; walk to the art festival then bask later in the rooftop pool. mayfairhotelandspa.com

Coconut Grove Art Festival, Miami's Fabulous Five

From modest beginnings, the Coconut Grove Art Festival has grown to one of the nation’s premier outdoor art exhibitions, with the added enticement of music and food. Photo: Coconut Grove Art Festival

Joe’s Rum Hut

The Tap Room

Tourist Trap

Skinny Legs

Castaways Tavern

Woody’s Seafood Saloon/Across the Street Bar

Quiet Mon Pub

Cruz Bay Landing

DR!NK

Beach Bar

El Rancho Original

Angelito’s Place

Plate Lunch

Spam Musubi

Poke

Saimin

Mai Tai

Loco Moco

Malasadas

Shave ice

The Pig and the Lady

Rainbow Drive-In

Fresh Catch

Shige’s Saimin Restaurant

Alicia’s Market

Agnes’ Portuguese Bake Shop

Opal’s Thai

Koko Head Café

Side Street Inn

Kiwami Ramen

Art Basel

South Beach Wine & Food Festival

Miami International Boat Show

Miami Fashion Week

Coconut Grove Arts Festival

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