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the ahi and lobster poke served with a wonton spoon) and some of the best food you'll have
in Hawaii.
Olive Tree Cafe: This temple of Greek and Mediterranean delights is the quintessential
neighborhood magnet—casual, bustling, and consistently great. Owner Savas Mojarrad
has a following of foodies, hipsters, artists, and all manner of loyalists who appreciate his
integrity and generosity. Standards are always high, prices reasonable, the dishes fresh and
homemade. Bring your own wine and sit down to fresh fish souvlaki, excellent marinated
mussels, and sheep's cheese spanakopita. Mojarrad even makes the yogurt for his famous
yogurt-mint-cucumber sauce, the souvlaki's ticket to immortality. Don't miss the chicken
saffron, a Tuesday special.
ThePineappleRoom: Yes, it's in a department store, but it's Alan Wong, a culinary icon. The
room features an open kitchen with a lava-rock wall and abundant natural light, but these
are details—in this room, food is king. The dishes are terrific, particularly anything with
ahi (for example, the ahi meatloaf). The menu changes regularly, but keep an eye out for the
ginger scallion shrimp scampi, nori-wrapped tempura salmon, and superb gazpacho made
of yellow and red Waimea tomatoes.
Roy'sRestaurant: Good food still reigns at this busy, noisy flagship Hawaii Kai dining room
with the trademark open kitchen. Roy Yamaguchi's deft way with local ingredients, nostal-
gic ethnic preparations, and fresh fish makes his menu, which changes daily, a novel exper-
ience every time. Yamaguchi's special dinners with vintners are a Honolulu staple.
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