While the menu at Blue Water Shrimp is as simple as it sounds, the dishes are anything but. Each dish of noodles is made fresh to order and comes piled with tasty toppings. Classic dishes such as shrimp scampi and meatballs marinara sate hunger and help diners spell their names with their food. The eatery's food truck has claimed a permanent space surrounded by covered tables for protection from the sun and storms.
Once a month at Formaggio Grill, guests indulge in four-course meals paired with fine wines. It sounds like a typical dinner party, save one difference: no one can see a thing. The monthly event is called Dining in the Dark, and Formaggio Grill hopes that it will encourage guests to slow down, savor their dinners, and even reconsider their approaches to fine dining.
Even without the blindfolds, Formaggio Grill touts that mission with careful preparation of Mediterranean-style cuisine in a warm, welcoming space. Chefs smoke prime rib over kiawe wood and toss pastas with housemade sausage. Servers are happy to help pair entrees with selections from a list of more than 50 wines from around the world.
The restaurant envelops diners in warm reds and golds, and low light casts plush red stools and a wooden bar in a warm glow. The artwork of Ron Genta adds splashes of color to the walls, and local musicians take to the stage on the weekends to entertain patrons with smooth guitar sounds or the dulcet tones of a whale’s song.
When Gilbert Sakaguchi opened the original Magoo's Pizza on the Waikiki strip back in 1970, he had high hopes. But in no way could he have predicted the kind of success the tiny pizzeria would have, eventually fielding more than 400 orders a day. Recently, Sakaguchi and his son Marshall have taken their much-loved pizza to the streets via the Magoo's food truck. Equipped with a giant oven, the vehicle roams the roads as chefs prepare fresh pies and sandwiches baked to a golden crisp.
At Hiking Hawaii Cafe, good friends and avid hikers Crystal Evans and Fabio Vilela prepare globally inspired food packed with nutrition. They bake their own granola in-house and infuse bowls of açaí, berries, honey, and banana with guarana, giving diners enough energy to recharge batteries with their fingertips. Artichokes and sun-dried tomatoes accent a couscous salad, and the flavors of prosciutto, fig, arugula, and brie meld in the spanish panini. Patrons also can sip coffee and smoothies while surfing the Internet. When Crystal and Fabio aren't in the café, they lead groups on hiking excursions to find cliffside views of the ocean or stories-high waterfalls.
Named one of the Best Bars For Any Occasion in 2010 by Honolulu magazine, Harbor Pub and Pizza earns its status with house-made pizza dough, a friendly crew, and nightly happy hours that keep patrons coming back for martinis, mai tais, and weekly firework shows. Locals, tourists, and even captains from the Deadliest Catch television show dock at the nautically themed restaurant, which is closed for a mere five hours a day and features wood-planked ceilings and floors. Sixteen varieties of gourmet pizzas fill the space with appetizing smells, including the fresh tomato and basil pie with garden-grown basil and the meat-packed Harbor Combo with ham, salami, pepperoni, and italian sausage. Angus beef burgers are dressed up with toppings such as barbecue sauce, fresh guacamole, and blue cheese, and breakfast dishes such as the 8-ounce new york steak and eggs offer a hearty meal after a long night of trying to lasso an albatross.
At Tropical Tribe, health meets flavor in bowls and shakes that combine fruits and herbs harvested from around the world. Açai bowls blend the popular superfruit with guarana imported from the Amazon rainforest. Shakes made with cool Yerba Mate tea quell thirst using a nutritious herb from the Atlantic rain forest, not to be confused with the Atlantis rainforest, which is made of actual rain.:m]]