What's New With Oahu's Restaurants for the Late Fall and Winter of 2007

Oahu is known for having a very diverse culture, which is exhibited by the islands' assortments of foods. With wonderful choices and an array of cuisine options, there's sure to be a restaurant for everyone.

• 'Elua, which means "two" in Hawaiian, is a collaboration by notable Hawaii chefs Philippe Padovani and Donato Loperfido. Twosomes are the 'Elua signature, representing the chefs' two unique cooking styles - Chef Padovani specializes in French cuisine, and Chef Loperfido specializes in Italian cuisine - and the carefully chosen wine pairings.
  
  
• Nationally known restaurateur Hank Adaniya recently opened Hank's Haute Dogs in Kaka'ako. Open Tuesday to Sunday, Hank's offers the classic Chicago Vienna all-beef hot dog or Polish dog with all the trimmings as well as other regional and specialty dogs, including a seafood sausage, duck foie gras sausage, Portuguese sausage, and meatless "No Dog" for vegetarians.
  
  
• Hula Grill Waikiki has opened its main dining room and Plantation Bar to groups interested in booking lunchtime events. Not normally open for lunch, the popular open-air restaurant is quickly gaining a reputation as an intimate and elegant venue for private events, including wedding receptions, baby showers, association meetings, and more.
  
  
• Kaiwa, a stylish and modern Japanese restaurant that features teppan and sushi "creations," is now open on the second level of the Waikiki Beach Walk's retail promenade. The restaurant is the latest endeavor out of Tokyo, based in the teppan-style and offering the new addition of a premium sushi counter, resulting in an all encompassing menu available in four distinct atmospheres: a sophisticated teppan counter, the lush "zashiki" room, an intimate sushi counter and the engaging ambience of the open floor.
  
  
• Kalapawai Café and Deli, located in Kailua, is the sister restaurant to local favorite, Kalapwai Market. The Café and Deli offers sandwiches, hot and cold breakfast and lunch selections, a new dinner menu that includes small plates and grab-and-go family meals, and a wine list that features half-bottles for sharing. A coffee bar serving Kalapawai market's special gourmet coffee, drinks and pastries is also located in the restaurant.
  
  
• Kona Brewing Company, Hawaii's largest brewery, re-released Pipeline Porter in September, after a successful first run in 2006. Pipeline Porter is made with 100 percent Hawaiian Kona coffee and is named after O'ahu's revered surf break on the North Shore. Its earthy complexity comes from its diverse blends of premium malts and barley. Pipeline Porter will be available on draft and in bottles at Kona Brewing Company's restaurant in Hawaii Kai and at finer retail locations, restaurants and bars on O'ahu.
  
  
• Having opened in May 2007 to rave reviews, Nobu Waikiki, located in the lobby of the Waikiki Parc Hotel, now offers a new lunch service featuring the special delicacies of Nobu-style cuisine. Offering a menu of Nobu combination lunches, bento boxes, noodle and donburi selections, an omakase menu, several of Nobu's signature cold and hot dishes, complete with refreshing desserts, lunch at Nobu Waikiki will be served Monday through Friday.
  
  
• The new Ruth's Chris Steak House at Waikiki Beach Walk is now offering a "Prime Time Dinner Special" program, which includes an evening in the dining room with a three-course menu for $39.95 and happy hour in the lounge with half-off all items on the appetizer menu.
  
  
• Sam Choy's Diamond Head introduced new cocktails in September, including Sam's Wasabi Tini and The Ancient Chinese Secret. Inspired by Sam's masterfully crafted appetizer, Sam's Wasabi Tini is a culinary experience in itself. The Ancient Chinese Secret is balanced perfectly with Japanese cucumber, fresh, sweet Thai basil and Grey Goose Le Citron to tantalize even the most seasoned palate.
  
  
• Taormina Sicilian Cuisine at the Waikiki Beach Walk features upscale Sicilian cuisine for lunch and dinner. Chef Aki Yamamoto pairs fresh pastas with the highest quality seafood and meats. Unspoiled by heavy sauces, pastas are dressed in pure, extra virgin olive oil. Fresh vegetables, lightly grilled fish, and lamb seasoned with herbs offer diners a healthy range of options. The restaurant boasts a wine selection of more than 125 wines, including Hawaii's most diverse offering of Italian wines selected by Master Sommelier Roberto Viernes.
  
  
• Owner Ed Wary recently converted Dixie Grill Bar-b-que & Crab Shack on Ward Avenue to Tio's Garage and Taco Station. The new restaurant features New Mex cuisine with an emphasis on red and green chilies for a nice extra kick. Dishes include enchiladas, burritos, tacos, sopapilla, and tortilla soup poured tableside from a teapot. At the bar, enjoy a creative, refreshing cocktail, such as an acai margarita or pomegranate martini.