Poke, chicken long rice, lū‘au stew, pork katsu, ox tail soup---we all know what local food is, and we’re watching it evolve. Changing demographics, food media, and travel are introducing new formats and flavors even as we continue to flock to our favorites. HPR’s Noe Tanigawa reports.
Meat, gravies, double carbs---that's the recipe for success at Rainbow Drive Inn. Add a slush float, and it's no wonder they average 1500 plate lunches a day from that 500 square foot kitchen/service area. The prices at Rainbows' are a big draw, but the flavors are also what hit our emotional buttons. Respected restaurateur Henry Adaniya of Hank's Hot Dogs says a new crop of local chefs is managing to stretch our ideas about food while keeping that connection to home.