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Between star chefs and myriad local farms, the Big Island restaurant scene is becoming a destination for foodies. Food writers are praising the chefs of the Big Island for their ability to turn the local bounty into inventive blends inspired by the island's cultural heritage.
Resorts along the Kohala Coast have long invested in culinary programs offering memorable dining experiences that include inventive entrées, spot-on wine pairings, and customized chef's table options. But great food on the Big Island doesn't begin and end with the resorts. A handful of chefs have retired from the fast-paced hotel world and opened their own small bistros in upcountry Waimea, or other places off the beaten track. Unique and wonderful restaurants have cropped up in Hawi, Kainaliu, and Holualoa, and on the east side of the island in Hilo.
In addition to restaurants, festivals devoted to island products draw hundreds of attendees to learn about everything from breadfruit and mango to avocado, chocolate, and coffee. Agritourism has turned into a fruitful venture for farmers as farm tours afford the opportunity to meet with and learn from a variety of local producer. Some tours conclude with a meal of items sourced from the same farms. From goat farms churning creamy, savory goat cheese to Waimea farms planting row after row of bright tomatoes to high-tech aquaculture operations at NELHA (Natural Energy Lab of Hawaii Authority), visitors can see exactly where their next meal comes from.
A local institution, this casual place is famous for its malasadas, the puffy, doughy, deep-fried Portuguese doughnuts without a hole, best eaten hot; there are also cream-filled versions, including vanilla, chocolate, and coconut. For more than a snack, go for the Hawaiian burger, with a fat, juicy slice of sweet pineapple on top, the overstuffed burrito, or some decent house-made pizza.
For years, this legendary diner near Banyan Drive between the airport and the hotels has been a gathering place for Hilo residents and visitors. Breakfast is the main attraction: Ken's serves 11 types of pancakes, plus all kinds of fruit waffles (banana, peach) and popular omelets, like Da Bradda, teeming with meats. The menu features 180 other tasty local specialties (loco moco, or meat, rice, and eggs smothered in gravy; tripe stew; oxtail soup) and American-diner-inspired items.
This is an affordable place to grab a sandwich or a coffee and check your email (Wi-Fi is free with purchase of a meal) before heading to Hawaii Volcanoes National Park. The homey, sit-down diner caters to families, serving up heaping plates of comfort food like pancakes and French toast for breakfast; on the lunch menu, burgers range from bacon-cheese to turkey and paniolo (cowboy) burgers made with Hawaii grass-fed beef. A full bar serves draft beer and cocktails. There's live music in the evenings on a small stage.
Located in the Office Max shopping complex in Kailua-Kona, this excellent burger joint may look like a chain, but it's an independent, locally owned and operated eatery that serves 100% organic, grass-fed Big Island beef. Be sure to order a side of seasoned Big Daddy fries served with homemade aioli dipping sauce. The menu lists a couple non-meat options, too. Top it off with local beers or house-made lemonade or green tea.
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