Good eats in Honolulu, Hawaii
http://travel.latimes.com/articles/sns-trvmain2-wk [2008-7-15]
Tag : japanese sweet potato
Honolulu
We are what we eat, that's a fact. But so, too, is this: We are where we eat. No dish is consumed apart from its place. Putting thosetwo truths together, for me, means that I'm never more myself thanwhen grazing my way through Honolulu.
I know I'm supposed to come to Hawaii for the sand and the surf and the culture and the palm trees andthe resorts and the mountains.
And I do get around to those things.
At the proper time.
After I've set the world right with a few good meals.
Come see what I mean. We'll hit a few of Honolulu's less temporalhighlights between dishes. But right now, let's eat.
Day 1 starts with afternoon tea
By noon, our flight has landed and, allowing an hour or so forhotel transfers to Honolulu's Waikiki hotel zone, we mount thesteps of the Moana Surfrider , breeze past the rocking chairs on the plantation-style frontporch and cross through the turn-of-the-century lobby to theoceanfront veranda for afternoon tea, 1-4 p.m. (2365 Kalakaua Ave.;dining reservations: 808-921-4600;)
I like to start here because the 1901 Moana is the oldest hotel onWaikiki Beach. It's a sentimental favorite, and I'm glad to seethat the just-completed renovation and rebranding to Westin haskept this ritual. The wide, covered veranda, where we're seated fortea ($32, or $42 with champagne), wraps its colonnaded arms aroundthe Banyan Court, named for an Indian banyan that has grown now to75 feet high and 150 feet across. Scones and Devonshire cream nevertasted so rich as when looking over the white porch railings to thechamois-colored sand of Waikiki Beach and, beyond, finding surfersbobbing in the blue-green water, waiting to catch a good wave.
Honolulu
We are what we eat, that's a fact. But so, too, is this: We are where we eat. No dish is consumed apart from its place. Putting thosetwo truths together, for me, means that I'm never more myself thanwhen grazing my way through Honolulu.
I know I'm supposed to come to Hawaii for the sand and the surf and the culture and the palm trees andthe resorts and the mountains.
And I do get around to those things.
At the proper time.
After I've set the world right with a few good meals.
Come see what I mean. We'll hit a few of Honolulu's less temporalhighlights between dishes. But right now, let's eat.
Day 1 starts with afternoon tea
By noon, our flight has landed and, allowing an hour or so forhotel transfers to Honolulu's Waikiki hotel zone, we mount thesteps of the Moana Surfrider , breeze past the rocking chairs on the plantation-style frontporch and cross through the turn-of-the-century lobby to theoceanfront veranda for afternoon tea, 1-4 p.m. (2365 Kalakaua Ave.;dining reservations: 808-921-4600;)
I like to start here because the 1901 Moana is the oldest hotel onWaikiki Beach. It's a sentimental favorite, and I'm glad to seethat the just-completed renovation and rebranding to Westin haskept this ritual. The wide, covered veranda, where we're seated fortea ($32, or $42 with champagne), wraps its colonnaded arms aroundthe Banyan Court, named for an Indian banyan that has grown now to75 feet high and 150 feet across. Scones and Devonshire cream nevertasted so rich as when looking over the white porch railings to thechamois-colored sand of Waikiki Beach and, beyond, finding surfersbobbing in the blue-green water, waiting to catch a good wave.
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