South Maui Fish Company believes in a high quality experience by upholding their principle of sustainability. Patrons get to choose from a selection of freshly caught seafood, and their dishes are prepared with locally sourced produce and ingredients. Their fish is cooked to order or can be purchased uncooked to take home.
Le Yellow Sub makes authentic Vietnamese dishes like pâté, spring rolls and bánh mì, which is a popular menu item.
Castaway Waterfront proudly serves fresh seafood, as well as feature sushi, steak and beer on the menu.
Couple Tim and Jenny Lipman opened Coolinary Cafe in 2012, based on the principle that restaurants are places to enjoy both good food and good company. Chef Tim Lipman supports that principle by making use of seasonal ingredients and local farming.
Hilo Bay Cafe has served fresh, contemporary and locally sourced and inspired dishes since 2003. Now located on Hilo Bay with views of the ocean, Mauna Kea, and Hilo’s downtown area, the restaurant is frequented by tourists and locals looking to enjoy good food, a selection of drinks and fun atmosphere.
Irie Island Easts is dedicated to preparing meals that taste good and creating a dining experience that feels good. They are inspired by cuisine of islands around the world and pride themselves on using fresh ingredients in a farm-to-table sourcing style and cooking over a wood fire.
Reno Henriques’, Chef & Owner of Fresh Catch, dream of owning an “Island Style” Seafood & Meat Deli became a reality with the opening of this “one-stop” poke picnic & tailgating deli.
Three brothers from Philly took over a local tavern to bring the Italian recipes they loved growing up to the neighborhood. At Stogie Joe’s Tavern, the Leuzzi brothers are sharing their mother’s best recipes including her Sunday crab gravy. “It’s flavorcity,” said Guy of the sauce. They are also cranking out memorable square pizzas. The Stogie Joe's Pizza is made with house-made, hand-stretched mozzarella-layered dough and topped with sopressata, fresh tomato sauce and a sprinkling of asiago. Once out of the oven the crispy pie is finished with a shower of fresh basil. Guy called it a “dynamite pie.”
At Hardena, chef and owner Diana Widjojo is serving up Indonesian specialties with her mother Ena and her sister Lia. One of their stand-outs are the Tempeh Fritters which are made with house-fermented tempeh and spicy pickled veggies. “The tempeh is the bomb,” said Guy. Another must-have is the spicy ginger chicken. The chicken is first poached in spices, ginger paste, and coconut milk and then fried in a coating of ginger paste until crispy. It is served with rice and a house-made spicy sambal sauce. Guy loved it, saying, “This is the Indonesian embassy of Flavortown.
Urban Chislic is an eatery dedicated to paying homage to chiclic, the iconic South Dakotan dish.
O So Good Restaurnant combines the love of childhood dishes, street food, 80s food truck fare. O So Good seeks to create memories that can be brought back by a single bite or smell of whatever is cooking.
The Hungry Robot makes their dough and sauces from scratch, prepares all pizzas to order and bakes them in 90 seconds in their wood fired oven.
Passage to India believes in sharing Indian cuisine in its most authentic form, meaning they retain all of the spice, flavor and originality found in traditional family-run eateries across India.