Boston may be thousands of miles from Oahu, but a puny ocean can't stand in the way of Boston Kine Pizza's chefs, who craft massive 19-inch pies the same way Bostonians do. They don't get to have all the fun; guests can create their own topping combinations, piling on pepperonis, pineapple slices, sausages, and spicy jalape?os. Regardless of what else is on it, each pizza is finished with hand-shredded mozzarella and popped into an oven until golden-brown.
Oft spotted bearing a contagious grin, Ert staffs his restaurant with like-minded folks who prepare hearty, diner-style dishes “cooked and served with love.” Chefs build breakfast plates atop a sturdy foundation of rice and eggs, incorporating the customer's pick of savory, often unexpected meats, such as hotdogs or Spam. The house specialty, a house-made hamburger-steak plate, causes customers to line up at the window of Ert’s mobile food truck and mail lovelorn letters to the restaurant's unassuming storefront.
Sarento's is a bit of a paradox. In the dining room on the 30th floor of the Ilikai Tower, the views out of the floor-to-ceiling windows are quintessential Honolulu: Diamond Head, Waikiki Beach, and the famous skyline that's graced more postcards than the words "I'll come home when I feel like it." But look down at the food on your table, and you'll be transported to the other side of the world. Recipients of multiple OpenTable diner awards and TripAdvisor's certificate of excellence 2014, the chefs here pay tribute to Italy and the greater Mediterranean region, crafting dishes such as escargot, grilled veggies, and homemade pastas with filet mignon meatballs.
Meals often wind down over live piano music, and pair nicely with a selection from the wine cellar, which holds around 3,000 Old World vintages. Visitors can also try a glass alongside more casual fare at the wine and tapas bar.
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.
The eight trademark pies at King’s Pizza achieve their cheesy, bubbly surfaces through brick-oven baking, gracing plates alongside salads, wings, and sandwiches crafted from Italian recipes. Dig into a slice ($5) or entire extra-large specialty pizza ($18) of specialties such as the Kingston, which arrives smothered with chicken, spinach, and capers, or the Pali, in which a garden of fresh organic spinach, olives, and gnome-sheltering jalapeños grows. Creative epicureans may craft their own pizza creation from 17 different toppings, sending beef, pesto, or sun-dried tomato to parachute down onto their pizza’s cheese-strewn plains. Forgo circular fare to nosh on sandwiches such as the Italian meatball ($7) or a fresh garden salad ($7). Like most carrier pigeons, King’s Pizza offers free delivery.