From the site: “My palate was developed in Hawai‘i, Ghana, the Congo, Jordan, Indonesia, Switzerland, and New York. I’ve eaten stew made from a duiker abandoned by poachers in the Cameroon bush and sardines topped with cacao nibs by Wylie Dufresne. I’ve worked as an editor on the Time Out New York Eating+Drinking guide, reviewed restaurants for Honolulu Weekly and Honolulu Advertiser, write for Food+Wine and Modern Luxury Hawaii and act as personal restaurant guide for friends and family. I like to tell people what’s good (or what I think is good). This blog’s for you.”

Latest Posts:

• How the pandemic helped Breadshop improve its operation (April 24, 2021)
• A Town Called Delicious: Farewell to a trailblazer (November 16, 2020)
• Maui’s culinary program moves forward—spring semester coming up (October 19, 2020)
• The new dining room: The great outdoors (July 24, 2020)
• How gold is Tucci’s touch?: Three HNL bartenders respond to his viral Negroni video (May 21, 2020)