When a canoe enters the lagoon at Polynesian Cultural Center, its passengers transcend time, distance, and the need for a passport. The boat drifts to the shores of different exhibits, each of which represents a unique Polynesian region. At the Samoa section, for instance, visitors learn how to spark a fire and cook native cuisine. Nearby, the sounds of the haka—a lively war dance—ring through the Aotearoa area, while rhythmic drumming permeates the Fiji and Tonga exhibits. Those who stop by the miniature Tahiti can learn a traditional dance, and guests of the Hawaiian village observe skilled artists weaving leis.
For a cultural cap on an exploratory day, patrons can upgrade their general admission ticket and attend the nightly Ali'i Luau. A celebratory feast is laid out, including authentic Hawaiian cuisine and a whole pig roasted in an underground oven. Alternatively, guest can upgrade to even more evening entertainment, Ha: Breath of Life. During this show, more than 100 Polynesian performers dance, play music, and toss fire to tell an epic story. Dinner is not included with Ha: Breath of Life.
Kahuku's Turtle Bay Resort is a beautiful hotel with beach views that will send any guest into vacation-mode.
With Turtle Bay Resort's wide selection of refreshments available, you can tap into the drink menu early in the evening.
The on-site business center at this hotel makes remote work tasks simple and painless.
Turtle Bay Resort can provide comfortable seating options for parties of any size.
The patio seating at Turtle Bay Resort is perfect for those warm summer days.
In these spacious hotel suites, comfort and glamour come together to provide you with a luxury stay.
Like to train while you travel? Head on over to the hotel's fitness center.
Guests of Turtle Bay Resort can enjoy a dip in the on-site swimming pool.
Cheese, pasta, pizza.. It's all here at Turtle Bay Resort and served directly to your room.
Try one of the sweet or savory signature dishes offered at the hotel restaurant.
Bottoms up! The hotel's bar lounge is a great place to hang out and unwind after a long day.
Parking is provided in a nearby lot, so diners can easily walk to and from their cars.
Treat yourself or the whole family to a fabulous beach getaway at Turtle Bay Resort in Kahuku and soak in some rays on the sandy beach.
If cooking isn't on the agenda, the perfect pie awaits you at Boston's North End Pizza Bakery, where customers praise the pizza like no other.
Score low-fat and gluten-free eats at Boston's North End Pizza Bakery.
Bring the whole family to this pizzeria, where kiddos are welcomed with open arms.
Take it nice and easy at Boston's North End Pizza Bakery, where casual dress is the rule of the day.
Or, take your grub to go.
Drivers can access the parking lot next door.
Make use of the safe and efficient bike parking at Boston's North End Pizza Bakery.
Boston's North End Pizza Bakery is serving up five-star food at a reasonable price.
Some people say that if you've had one pizza, you've had them all. Diners who've tried Boston's North End Pizza Bakery's pizza say it is the absolute best.
Pizza lovers can't get enough of Boston's North End Pizza Bakery where the ratings are as hot as the pies, so come on down for a quick slice or two.
With a casual atmosphere and great pizza, you can't go wrong by dining at Boston's North End Pizza Bakery.
When you don't feel like cooking dinner, pay Boston's North End Pizza Bakery a visit and enjoy a hot and fresh pizza pie.
Enjoy traditional American cuisine at Zippy's Restaurant, home of American comfort food.
Go ahead and bring your rug rats with you — this restaurant has kid-friendly food and seating.
Don't stay cooped up on a beautiful summer day! At Zippy's Restaurant, you can dine outdoors on their lovely patio.
Drift away from stuffy dress-code conventions and dine in comfort at Zippy's Restaurant.
No delivery needed. In and out for carryout.
It's time to gather up the party people. Serve them great food from Zippy's Restaurant.
The parking lot near Zippy's Restaurant will have you in and out in a jiffy.
Zippy's Restaurant is a prime location for cyclists to park their bikes and enjoy a bite to eat.
For a decently-priced meal that s not too fancy, Zippy's Restaurant hits the nail on the head.
Swing by the restaurant at literally any hour — it's open 24 hours a day.
Stop what you're doing and pay a visit to Zippy's Restaurant's restaurant today.
So round up your friends and head over to Zippy's Restaurant for a casual American meal.
So head on over to the highly-rated Zippy's Restaurant for some American eats and see what the buzz is all about.
A culinary gem, Maui Mike's in Wahiawa is a popular spot for wonderful chicken and good fast food. It's a culinary destination for visitors interested in excellent quality and a pleasant staff.
There's not really a recommended attire, so feel free to dress comfortably. Also, though the overall price can be a bit on the low side, you won't be sacrificing any quality. In fact, you should be able to enjoy a good meal for $11 or $12, and can probably get in and out for $8 if you try.
Upon arrival, see if you can try the french fries, the sandwich, or the chicken, as all three are fantastic. In terms of the restaurant itself, if you're searching for the perfect spot for a family gathering, it's been reviewed as a great local option for big groups and families with kids.
A reputable favorite for both lunch and dinner, Maui Mike's definitely won't leave you disappointed. The food, in general, is "great." Specifically, the sauce is proclaimed to be "great." Also, its flavor is known to be "good." Visitors to the restaurant have access to a private lot nearby or can park on the street.
Head to McDonald's for a quick patty melt on those extra busy workdays.
Life is all about choices, and they are not limited here with plenty of gluten-free and low-fat dishes.
This restaurant welcomes kids, too, so you can feel good about bringing the whole family.
Hop online in no time using McDonald's' free wifi.
At McDonald's, you can dine with your immediate family and your extended family due to the easy seating for large parties.
The food's ready when you are. Come on in or carry out.
Parking is plentiful, so diners can feel free to bring their vehicles.
McDonald's' diners can store their bikes safely at the rack around the corner.
The breakfast menu receives the most rave reviews from patrons, but you can also stop in for lunch and dinner later in the day.
Night owls and early risers alike will appreciate that the restaurant is open 24 hours a day.
If you need a quick and easy dinner solution for the whole family, pay McDonald's a visit and grab some burgers to go.
So take a night off from cooking and enjoy a quick and tasty meal from McDonald's.
Siu mai: small pork dumplings. Each has a thin wrapper that needs to be delicately pleated by hand. Easily, they’re one of the most labor-intensive items at Phoenix Restaurant in Chicago, where each weekend this Chinese restaurant serves 80 different varieties of classic dim sum snacks.
This little fact about the siu mai is one of many surprising stories I learn from Eddy, the chef at Phoenix, where he also handles a million other tasks to keep the restaurant running smoothly. When I first came in, he was waving at a group of regulars while on the phone haggling with a seafood vendor.
“What we are serving in this restaurant is what we are eating in Hong Kong. ... It’s very typical,” Eddy says.
In 1996, Phoenix was one of the first restaurants to introduce dim sum to Chicago. Its customer base has grown over the years, and today, even with other dim sum restaurants up and down the block, you’ll find long lines winding out the door on any given Sunday.
Sound intimidating? It doesn't have to be.
Here's our guide to dim-sum dining, with a few tips from Eddy.
On the weekend: order dim sum off a cart
On weekends and special holidays, the wait staff winds traditional dim sum carts around tables, lifting lids off stacked steamer baskets to reveal the enticing contents. Should you see something you like, they leave the basket on your table and put a checkmark on your bill (it’s tallied at the end).
Phoenix is one of the only dim-sum restaurants in Chicago that still uses these carts. When I ask Eddy why they keep them, he says “tradition.” Not only to impress the tourists who come in, but also to let Chinese-American customers share this bit of culture with their kids.
Hot tip: if you want to experience the pushcarts without the crowds, head over on a Saturday, which tends to be less busy than Sundays, Eddy says.
On a weekday: order dim sum off the menu
Cartless weekdays offer a quiet, more peaceful atmosphere for ordering off the paper menu, which you can find near the hostess stand. Don't be intimidated—the menu has pictures; it has numbers; it has names written in both Chinese and English. And best of all, you need only point to what you want to have it brought out from the kitchen.
So what should you get?
“Everyone has their favorites,” Eddy says. The most popular dishes with Westerners are ha gao (shrimp dumplings) and siu mai (pork dumplings mentioned above). Kids gravitate toward the crunchy, easy-to-grip shrimp rolls and sweeter fare, from mango pudding (pictured above) to custard rolls.
Foreign travelers, especially those from Latin America, and adventurous eaters alike seem to love the chicken feet (pictured at bottom-right of top photo), a more exotic dish consisting of skin and tendons. While all these dishes are traditional, the chefs can tweak the recipes to accommodate for special diets or food allergies.
When diners are new to dim sum, Eddy encourages them to experiment. He’ll point out a few of the more popular dishes; if there’s something they don’t end up liking, it can easily be swapped out for something else. This way, by the second or third visit, diners will have a better idea of what they like.
And don't forget the tea
At dim sum, the tea is equally important to the food. Phoenix serves three different types: green tea, white tea, and brown tea. “Each one has its own usage,” Eddy says. While we talk, we drink jasmine tea, which is good for getting rid of toxins.
You can show your dim sum know-how by obeying proper tea etiquette. When your teapot is out of water, prop the lid off to the side. This signals to the wait staff that you need more hot water.
Eddy pours more tea and tells me to tap my fingers lightly against the table when the cup is nearly full. “When your friend or host fills your tea, this means ‘thank you’,” he says. “It’s part of the custom.”
Photos by Andrew Nawrocki, Groupon
I had no idea what to expect upon arriving at Elizabeth, the Michelin Star winner from Chef Iliana Regan. But an unmarked, unremarkable storefront between a tire shop and a sporting-goods store certainly wasn’t it. With few exceptions (Schwa, most notably), Chicago’s upper-echelon restaurants boast exteriors that match their illustrious River North and Restaurant Row addresses.
But as it turns out, Regan has no taste for that sort of superficial flash. She dons no chef’s whites. She displays no awards. She does not raise her voice to the Gordon Ramsay–level roar or even the Rachael Ray-ish rollick that TV cameras eat up.
Instead, this northwest Indiana native quietly built her reputation as someone who hunts for frogs and spears them herself. Someone who has suffered tick bites and poison-ivy rashes foraging for wild flora. Someone who has penned an essay on intensity for Lucky Peach and once themed an Elizabeth tasting menu after those violent and visceral A Song of Ice and Fire novels.
So yeah, I was kinda terrified to eat her food.
I’d never done a tasting menu before. And I wouldn’t necessarily classify myself as a picky eater, but I’m not a particularly adventurous one either, particularly when it comes to meat. (I can barely look at plated octopus without shivering.) I’d heard that Regan once served edible ants. Which are, like, bugs.
My nerves were calmed upon walking into Elizabeth, though. Austere yet charming, the whitewashed space was accented by light fixtures made from bare tree branches; dining chairs draped with faux-fur slipcovers; a chef’s counter armed with Elder Scrolls and Vikings Funko Pop! dolls. It was all in support of the season’s menu theme: vikings.
There were two options: land or sea. Or, as the first in a delightful succession of servers explained it, “Imagine a viking ship has reached the shore. One group goes on land to look for food, the other into the sea.” My friend Erin and I opted to order one of each to share and, despite my trepidation of certain meats, placed no restrictions on what we would eat. (You can arrange for some allergies and dietary needs in advance.) We wanted to go all in.
After the amuse-bouche—a surprisingly complex roasted whey carrot dressed with goat’s-milk cheese and edible flowers—came our first courses. The land dish was … a bowl of rocks. The server assured me the top “rock” was actually a baked potato coated in edible clay. But it was very convincing as a rock, so I bit in with trepidation. As Erin ate the rest, dipping it into the cheese and butter puddings it was served with, I forked into her langoustine with lingonberries. (Pro tip: don’t try to tear off the claw without looking. You will stab your finger on a spine.) So far, so very good.
As the servers continued to weave their culinary narrative, I realized there was an unmentioned character in their tale—Elizabeth itself. The restaurant is small, seating about 16 or so, and the kitchen is wide open. It was impossible not to get caught up in what was happening back there, particularly when sous chefs were wielding brûlée torches and “plating” on gorgeous pieces of handmade pottery. And the line between front and back of house was practically nonexistent. One moment, you’d see someone in the kitchen stirring and slicing; the next they’d be presenting your next course or clearing your table. (Chef Regan included.)
This created an unexpected intimacy, one that removed any hesitation when asking about a particular dish. It’s clear the teammates take a deep yet quiet pride in their collective work. They spoke warmly about where ingredients came from, excitedly about the preparation techniques used. They always used “we” or “our,” never “me” or “Chef Regan.” (Again, Chef Regan included.)
Over the next few courses, there were so many charms. An herb-rolled, soft-boiled quail egg served in an actual nest; impossibly chewy seaweed bread darkened by squid ink; a cauliflower-mushroom soup that Erin about died over. I was particularly fond of a course called Barnyard: headcheese dusted with beet powder, paired with a collage of root vegetables and flavored puddings reminiscent of something out of the Art Institute of Chicago’s Modern Wing.
And that’s the thing. Never in my life would I have thought that I’d be fond of headcheese. I would have probably never eaten it if it weren’t for this meal. But it was fun to break out of my culinary comfort zone.
The other surprising thing? How full we were, considering it was a tasting menu. By the time we were served the entree courses—rare lamb medallions wrapped in swiss chard and pickled fish in a sauce of its own bones—we were taking deep breaths between bites. I’m pretty sure they were the only two plates we didn’t completely clean.
We managed to buck up for our “one-and-a-half” dessert courses, as the server put it. (The “half” was a palate-cleansing sorbet.) Our favorite was Under the Sea, a spongy coral-seaweed cake so realistic looking it prompted me to ask the server just how much of it we could eat. “All of it,” she said. We complied.
Maybe, as a writer, I’m just a sucker for a good story. But I was enchanted by Elizabeth, both in backstory and in not knowing what was coming next throughout the culinary adventure. And while I probably won’t be buying headcheese any time soon, I’m excited to see what Chef Regan has up her non-chef’s-whites sleeves next season.
Shop Chef Iliana Regan's tasting-menu experience at Elizabeth Restaurant:
Watch her explain her approach to fine dining:
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of