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wine confit onion. Hints of Tahitian vanilla, lemon grass, ogo, rosemary, and
Madras curry add exotic flavors to the French-inspired cooking and fresh island
ingredients. The desserts are extraordinary, especially the all-American apple tart
with Hawaiian vanilla yogurt ice cream. The split-level room is quietly cordial,
and the menu changes monthly to highlight seasonal ingredients. Not really
appropriate for children; if you bring your kids, they will have to live with the
menu and, depending on how well behaved your kids are in an adult restaurant,
the other patrons may give you the “stink eye.”
1969 S. King St. & 808/944-4714. Highchairs. Reservations recommended. Main courses $27-$38; prix fixe
$48-$85. AE, DC, DISC, MC, V. Tues-Sun 6-9:30pm.
Expensive
Alan Wong's Restaurant HAWAIIAN REGIONAL CUISINE Alan
Wong is one of Hawaii's most popular chefs, and it's definitely worth the some-
times long waits at this bustling eatery. Worshipful foodies come from all over
the state, drawn by the food—which is brilliant—and a menu that is irresistible.
The daily changing menu includes cutting-edge offerings sizzling with the Asian
flavors of lemon grass, sweet-and-sour, garlic, and wasabi, deftly melded with the
fresh seafood and produce of the islands. Although there's no dedicated kids'
menu, Wong dishes out pasta and specially made hamburgers just for the keiki.
The 90-seat room has a glassed-in terrace and open kitchen.
1857 S. King St., 3rd floor. & 808/949-2526. www.alanwongs.com. Highchairs, boosters, paper, crayons.
Reservations recommended. Main courses $26-$38; chef's tasting menu $65; kids' dishes $5-$10. AE, DC,
MC, V. Daily 5-10pm.
Moderate
Contemporary Museum Cafe HEALTHFUL GOURMET The
surroundings are an integral part of the dining experience at this tiny lunchtime
cafe, part of an art museum nestled on the slopes of Tantalus amid carefully cul-
tivated Asian gardens, with a breathtaking view of Diamond Head and priceless
contemporary artwork displayed indoors and out. The menu is limited to sand-
wiches, soups, salads, and appetizers; the staff will happily make a grilled cheese
sandwich if there is nothing else on the menu to please your little eater. The
lunchtime fare consists of grilled vegetable bruschetta, Gorgonzola-walnut
spread, tofu burger, black-bean pita wrap, or fresh-fish specials, and desserts like
flourless chocolate cake or fresh-baked chocolate chip cookies.
In The Contemporary Museum, 2411 Makiki Heights Dr. & 808/523-3362. www.tcmhi.org. Highchairs,
boosters. Reservations recommended. Main courses $8-$10. AE, MC, V. Tues-Sat 11:30am-2:30pm; Sun
noon-2:30pm.
Willows HAWAIIAN This is the place to take the family to get a feel of what
Hawaii was like in the 1940s. Food is not the headliner here; the ambience is.
Hawaiian dishes (laulau, lomi salmon, poke) are quite good. There just aren't
many places in Hawaii anymore with this kind of tropical setting. Shoes click on
hardwood floors in rooms surrounded by lush foliage and fountains fed by the
natural springs of the area. The dining rooms are open-air, scattered with private
umbrella tables. While the restaurant is buffet only, the upstairs dining room,
called Top of the Willows, offers sit-down service and a pricier a la carte menu.
For kids ages 4 to 10, the buffets are half-price.
817 Hausten St. & 808/952-9200. Highchairs, boosters, crayons. Reservations recommended. Lunch buffet
$15, dinner buffet $25; Sat lunch buffet $18; Sun brunch $25; upstairs a la carte main dishes $12-$20. AE,
DC, DISC, MC, V. Mon-Fri 11am-2pm and 5:30-9pm; Sat-Sun 10am-2pm and 5-9pm. Valet parking $3.
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