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Longhi's
Hot Spot
Wailea
$$$$, Breakfast, Steakhouse, Seafood, Italian
1 Recommendation
Ben Yabrow
Expert
Bartender, Beverage Director, Beverage Manager
Four Seasons Maui
Wailea-Makena
10 Recommendations Made
Jeff Scheer
Expert
Chef
The Mill House Restaurant at The Maui Tropical Plantation
Wailea-Makena
Jerome Grant’s Museum-Worthy Oxtail Pepperpot
Watch
1:22

The best things in life are passed down through generations—just like the allspice and cinnamon-scented oxtail of Chef Jerome Grant’s ancestry, currently on offer at Sweet Home Café in The National Museum of African American History and Culture.

Parallels | Tom Gore and Louis Maldonado
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4:05

The love affair between food and wine is as old as dirt. A fierce dedication to honoring an ingredient's true character, in both the kitchen and the vineyard? That's a little newer. Chef Louis Maldonado (Spoonbar, Pizzando) and second-generation grape farmer Tom Gore explore the parallels between their crafts of farming, cooking, and winemaking over a meal. Sponsored

THE Spruce Omelet with Chef Anthony Strong | The Usual
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3:41

Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

Chef Lizzie Binder's Favorite Pasta at La Ciccia | The Usual
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4:49

Top Chef alum Lizzie Binder knows her pasta: her former restaurant Bar Bambino in San Francisco was known for its great Italian food. So where does she go when she craves a plate of pasta? La Ciccia, a neighborhood restaurant known for its authentic Sardinian cuisine, including one of her all time favorite dishes, gnocchetti with a homemade sausage, saffron, and tomato sauce and Pecorino cheese. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

Oysterlapse at Ichi Kakiya | Chef Tim Archuleta
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1:04

Watch as we smash one night in a busy, popular kitchen into one minute, and then watch it again. This time, chef Tim Archuleta explains the differences in the types of oysters served at Ichi Kakiya. Speedy little bivalves!

Legacy | Chestnut Maltagliati
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3:33

What good is cooking if we can’t cook for those we love? The Pollnow kids may have been subjected to all things boxed and canned growing up, but now Ryan Pollnow — of San Francisco’s pasta epicenter flour & water — has made it his mission to welcome his sister into the culinary fold. Maltagliati may translate to “poorly cut,” but with the Responsive Touch Technology™ on Prime by Chicago Cutlery™, they’ll be the nicest bad cuts you’ll ever make. Here’s to new beginnings. Sponsored

How to Cook in Chinatown
Read
October 16, 2015
How one chef's personal vision could restructure our relationship to 24 very tricky square blocks.
A Boudin Runs Through It
Read
Two chefs, 348 miles, and a bottle of antacids in search of the kind of truth found only in a sausage casing.
Honolulu Eats
Guide
October 24, 2017

All kinds of island paradise happening in Hawaii's capital.

Tea Party
Guide
August 19, 2017

Get to know the underrated herbal infusion.

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