Travel Reference
In-Depth Information
Sunday Brunch at the Waikiki Block Party
Waikiki, the state's main visitor destination, continues to re-invent
itself. The latest attraction is monthly Sunday brunches. On the second
Sunday of each month, the city closes down all traffic on Kalakaua
Avenue, from Kaiulani to Liliuokalani avenues, from 9:30am to
1:30pm, and has a giant block party.
Astroturf is rolled out into the street, and tables, chairs, and bright
tropical umbrellas are set up. The hotels and restaurants of Waikiki
send their chefs out on the sidewalks where you can purchase every-
thing from just-made pastries to finger-licking ribs. Entertainment
ranges from a 60-member chorus to a hula troop of children. For infor-
mation to reconfirm the dates (occasionally, the dates do change), call
&
808/523-2489.
If you are staying in Waikiki, you can wander out to the party, but
if you are coming from another part of the island, parking can be a
problem. We suggest either parking on the streets around the Hon-
olulu Zoo and Kapiolani Park, where a shuttle will run you down to the
brunch; or parking for $1 at the Royal Hawaiian Shopping Center or
the Waikiki Trade Center.
In the New Otani Kaimana Beach Hotel, 2863 Kalakaua Ave.
&
808/921-7066.
Highchairs, boosters. Reser-
vations recommended. Main courses $19-$33. AE, DC, DISC, MC, V. Mon-Sat 7-11am, 11:30am-2pm, and
5:30-9pm; Sun 7-11:30am, noon-2pm, and 5:30-9pm. Late lunch in the open-air bar, daily 2-4pm.
Orchids
INTERNATIONAL/SEAFOOD Orchids highlights fresh local
produce and seafood in elegant presentations and in a fantasy setting with con-
summate service. It's an extraordinary setting, the food is good to excellent, and
they will treat your young ones like kings and queens. Blinding white linens and
a view of Diamond Head from the open oceanfront dining room will start you
off with a smile. At lunch, the seafood and vegetable curries, though pricey, are
winners, and the steamed ehu (short-tail red snapper) is an Orchids signature.
Kids may be more interested in the hamburgers and hot dogs. For dinner, onaga
(ruby snapper) is steamed with ginger, Chinese parsley, shiitake mushrooms, and
soy sauce, then drizzled with hot sesame oil—delightful. Sunday brunch, with
its outstanding selection of dishes, is one of the best in Hawaii.
In the Halekulani, 2199 Kalia Rd.
&
808/923-2311.
Kids' menu, highchairs, boosters, crayons. Reservations
recommended. Dinner main courses $25-$35; kids' menu $5-$11. AE, DC, MC, V. Daily 7:30-11am and
6-10pm; Mon-Sat 11:30am-2pm; Sun brunch 9:30am-2:30pm.
MODERATE
Duke's Canoe Club
STEAK/SEAFOOD Hip, busy, and oceanfront,
this is what dining in Waikiki should be. There's hardly a time when the open-
air dining room isn't filled with good Hawaiian music. It's crowded at sunset,
though. Named after fabled surfer Duke Kahanamoku, this casual, upbeat hot
spot buzzes with diners and Hawaiian-music lovers throughout the day. Lunch
and the Barefoot Bar menu include pizza, sandwiches, burgers, salads, and appe-
tizers such as mac-nut and crab wontons and the ever-popular grilled chicken
quesadillas. Dinner fare is steak and seafood, with decent marks for the fresh
Value
