Photo: Melissa Chang

People somehow knew about 430 Pkwy’s opening without any fanfare, and even more incredibly, they were able to find the place without signs or directions.

The staff swears the new cocktail lounge is not supposed to be a speakeasy, and they didn’t deliberately try to be hard to find, but it’s quite a feat to get there on your first try. Located on the second floor at 430 Pi‘ikoi St. (thus the name), you’ll be lucky to find a stall in the building’s small lot, shared by neighboring tenants Hangang, Tempura Ichika, Sushi Gyoshin and massage places. The only sign you’ve arrived at 430 Pkwy is a welcome mat. But you’ll know you’re in the right place if you hear chatter and laughter behind the unmarked door.

Photo: Melissa Chang

Once inside, you enter another world. The lounge furniture is casual, comfortable and mismatched, yet somehow offer a cohesive vibe. There are kitschy retro accents, old-school games (playing cards, Uno, etc.) and books to make you feel like you’ve gone back in time and are relaxing in someone’s home.

Photo: Melissa Chang

Jacob Cedeno, previously with Nature Waikīkī, created the handcrafted cocktail menu, and my favorites were the Discovery Bae ($23), reminiscent of Hawaiian Punch, but smoother; and Blue Hawai‘i ($18), which is nothing like the touristy drinks in Waikīkī. This one is a clarified milk punch and super clean and balanced.

The food menu is interesting: The (mostly) shared appetizers, prepped and assembled at the far end of the bar, are fancy takes on familiar flavors, reflective of chef/owner Chris Kajioka’s and chef Daysen Masuda’s work at Miro Kaimukī and Agaru.

Photo: Melissa Chang

My favorite was the crab dynamite with rice, prepared by chef Daysen Masuda, and fresh nori ($28), which is filling and easy to share with companions. The dynamite sauce, with spicy mayonnaise, was creamy, spicy, sweet and savory, and super comforting.

Photo: Melissa Chang

The shrimp toasts ($24) on shokupan with spicy Kewpie mayo, shiso and kabayaki sauce were fun to eat and showcased upscale Asian flavors. It was great paired with the Blue Hawai‘i.

Photo: Melissa Chang

I also liked the black truffle Island Sausage chicken “hot dog” ($20). While it’s not made for sharing, we managed to cut it up into sharable pieces. Another “not-for-sharing” dish is the hamachi tostada ($24) on a Raiz tortilla. The chile crunch on the fatty hamachi was a great combination, but note that it is hard to eat gracefully, so not something to have on a date.

Photo: Melissa Chang

The tuna and smoked oyster on brioche ($14) is similar to the toast served at Miro, but here, the tuna is diced. Again, not meant for sharing, but the diced tuna can be split up if needed. I chose not to share because I loved it! Another sharable option: Newsome country ham ($22) with hazelnuts and olive oil.

Photo: Melissa Chang

If you’re feeling spendy, don’t miss the decadent monaka ($32), the Japanese wafer clamshell filled with vanilla ice cream and a generous dollop of caviar. The combination is a luxurious umami bomb.

The seating at 430 Pkwy is on a first-come, first-served basis, and depending how busy it is, a wait list is available. I’d recommend going really early or really late to get parking and beat the crowd.

Open Tuesday through Saturday 5:30 p.m. to midnight, 430 Pi‘ikoi St., (808) 490-5492, @430_pkwy

Photo: Alexander Gates

If your New Year’s resolution is to get healthier but you need moral support, try a run club—especially if you like craft beer. Run clubs around O‘ahu bring together regulars and newcomers for a run followed by a well-earned pau hana beer. They’re free, and you can join many just by showing up. All the run clubs offer friendly post-run social time at different local bars and restaurants.

Some groups run around town in funky colors and bright lights. Each has a different personality and focus: Some are more socially oriented, others focus on training for your next serious race. On a recent evening with a scarlet sunset, I showed up for Run. Drink. Run’s weekly Thursday meetup. Since it was the third Thursday of the month, Naomi Morita, coach and Lululemon Ambassador, led a friendly competition (these are usually trivia or balancing games) with Lululemon gift cards as prizes.

Photo: Alexander Gates

RDR’s main organizer gave me some background. “I started running and meeting people. These people became close friends, island-hopping partners and a community,” Scott Dillon says. “The club was already going when I took it over, but it grew during the pandemic.”

Attendance varies, but 50 to 100 people usually show up at RDR’s meeting spot at Howzit Brewing in Kaka‘ako. After a run of about 3 miles, this is also the ending point, and the place gets flooded with people wearing that post-run glow. “Those nights, we try to warn other customers it’s about to get really loud and busy,” manager Grant Mills says. “We have an assembly line of beers and get them out as quickly as we can.”

Photo: Alexander Gates

What styles of beer sell the best? “The Schwarzbier was really popular, and whenever we have a Pilsner on, it goes quickly. Not all the runners like [traditional] beer, but love the sours and slushies,” Miller says. Many runners also get in line for food—Howzit Brewing partners with food trucks, and the latest, DC Caterings, offers steak or ‘ahi nachos, chicken wings and healthier grilled options on run nights.

If run clubs sound like something you’d enjoy trying, check out the one that’s right for you!

SEE ALSO: Howzit, Honolulu’s Newest Brewery, Opens in Kaka‘ako

Run. Drink. Repeat.

When and where: Thursdays 6:15 p.m.; loops of around 3 miles start and end at Howzit Brewing in Kaka‘ako
Info: @run_drink_repeat

DoHo Run Club

When and where: Thursdays 5:30 p.m., 102 S. King St. at the Robert William Kalanihiapo Wilcox Statue
Pau hana: Currently at Black Shamrock Tavern; later this year also plans to celebrate at Forté Downtown, the new indoor pickleball facility in the former Fort Street Walmart
Info: @doho.runclub

Kaka‘ako Run Club

When and where: Tuesdays 5:30 p.m., Kaka‘ako Waterfront Park at Cooke and Ilalo streets
Pau hana: Village Bottle Shop, Aloha Beer, Howzit Brewing
Info: @kakaakorunclub

SEE ALSO: Aloha Beer and Waikīkī Brewing Trade Places, Honolulu Beerworks Is Moving and More Local Beer News

O‘ahu Run Club

When and where: Friday mornings at Koko Head, Saturday mornings at Ala Moana Beach Park
Pau hana: Join the private group on the free Strava app for specific times and locations
Info: @oahu.runclub

Honolulu Runners

When and where: Tuesdays 5:30 p.m., Runners Route Kapi‘olani store. Different 4- to 7-mile routes in Waikīkī, Ala Moana Beach Park and Downtown
Info: run808.com/pages/hr

North Shore Run Club

When and where: Wednesdays 5:15 p.m., ‘Āweoweo Beach Park in Hale‘iwa
Pau hana: Teddy’s Bigger Burgers or Maya’s Tapas & Wine
Info: @northshore.run.club

Runners at Mānoa / UHM Running Club

When and where: Various dates and places. Primarily University of Hawai‘i students—check out their social media for times and locations
Info: @runnersatmanoa

There are more clubs of various sizes across the islands, including Hapalua Run Club free coaching sessions and Mid-Pacific Road Runners Club with a focus on competitive races, so see if there’s one near you.

Photo: Sarah Burchard

In the season five premiere of TV’s Mad Men, Don Draper’s second wife throws him a surprise birthday party in their groovy new Manhattan apartment and caps off the festivities with a sexy dance. A restaurant’s opening week is akin to the first episode of a TV series: You come out with a bang, and if you make a great first impression, maybe you’ll have an eight-season run like Mad Men. If not, you run the risk of getting canceled. 

The test run of Kaimukī’s Vintage Books, which officially opened Dec. 13, was that sexy surprise party—complete with martinis, 1960s broad leather sofas and wingback chairs. For three weeks before, I had walked down Wai‘alae Avenue marveling at the bookcase of antique novels in the window of the former 3660 On the Rise, eagerly anticipating a new bookstore. Little did I know a cast of hospitality veterans was tinkering away at a speakeasy and restaurant inside. 

Photo: Sarah Burchard

At first approach, Vintage Books is as it sounds. The entryway is filled with yellowing pages of out-of-print literature about old Hawai‘i. Beyond, a cozy bar seats 15 at four tables and three barstools, the walls lined with works such as Hawai‘i by a Tourist and The Hawaiians: An Island People.

But go through the third door, and you’ll understand my reference to Mad Men. Travis Sasaki, local architect and former co-owner of Bās Books, designed the room to look like a private club. A 110-seat space is painted olive green and accented with wine-colored floral wallpaper. Its two sections feature a dining room on one side and a lounge with a bar that seats six on the other. The midcentury leather sofas in camel brown offer the coziest seats in the house, with furry throw pillows so soft I realize after a minute that I’ve been petting one like a cat. All sections of the restaurant serve the full menu, which is available for lunch and dinner. 

Photo: Sarah Burchard

That menu spans dishes from Mayan Yucatecan (cochinita pibil, $16) to Sichuan (mapo tofu, $12)—a style that general manager Brian Gavin calls “global local.” These are small plates, intended to be shared family-style.

Photo: Sarah Burchard

Chef Stephen Toyofuku is still hitting his stride, but I have faith. Originally from Kāhala, Toyofuku spent eight years cooking in Seattle, first under Rachel Yang at Revel and Joule and then at Homer and The Chicken Supply. When the chance came to lead the kitchen at Vintage Books, he came home to O‘ahu. 

Photo: Sarah Burchard

The first dishes I try at a hosted soft-opening meal, such as the crispy lamb ribs ($16), the suadero or braised brisket taco ($6.50) on house-made ‘ulu tortilla and the Maui Nui venison tartare ($16), are packed with spices and well-seasoned with salt, pepper and acidity. On a return visit on my own, the food is just as punchy, including the Cowboy Beef Salad—arugula and shaved watermelon radish dressed in a spicy jalapeño-citrus vinaigrette with crisp bits of marinated and fried short rib, similar to pipikaula. 

For lunch, Toyofuku offers a few appetizers and salads from the dinner menu and three sandwiches big enough to split with a friend or bring half home, including a creamy curried egg salad sandwich with crunchy prosciutto, a BLTA with house-smoked bacon ($18) and an ‘ahi confit (think tuna salad) sandwich ($20), all served on toasted white bread with house-made BBQ-spiced fries. If you like your fries crunchy, you’ll need to order them extra crisp, as they are warm yet soft both times.

Photo: Sarah Burchard

The cocktail program, led by Jen Ackrill, oozes talent. In 2006, Ackrill helped open Rye, an industry bar and a leader of the craft cocktail movement in San Francisco. She honed her skills there for eight years before moving to O‘ahu to lead beverage programs at Top of Waikīkī/SKY bar and Hau Tree. Her team includes industry pros Joe Silva from Trick Dog in San Francisco and Tommy Reilly from NoMad in Los Angeles.

Ackrill’s menu has got me doing things I don’t usually do. I drink vodka never, but I love The Bell Jar ($16)—the menu’s only nod to literature—a lavender-colored vodka soda made with butterfly-pea-flower-infused Ketel One Botanical Cucumber and Mint, Creme de Violette, lime and agave. It’s like a spa day in a glass. My second go-to is the White Sands Spritz made with Kō Hana Kea agricole, vermouth, banana, orange and black lemon bitters and a spritz of Sicilian lemonade. Like the Bell Jar, it’s light on the booze and sugar and heavy on the refreshing-and-light factor. I appreciate the low-ABV cocktails.

SEE ALSO: New & Coming Restaurants on O‘ahu

Ackrill describes the small bar between the host desk and speakeasy as an R&D bar where bartenders will try out new ideas. Whatever sticks makes the menu. This bar will be stocked with different products than the main bar (think specialty ingredients and small-batch spirits). With only three barstools, guests who snag a seat can enjoy an omakase-style cocktail experience. 

General manager Brian Gavin and beverage consultant Jen Ackrill. Photo: Sarah Burchard

Gavin, the general manager and a restaurant lifer, runs the service side. A server in 1994, he helped open Roy’s on Kaua‘i and later became general manager of Roy’s Maui, worked at Michael Chiarello’s Tra Vigne in Napa Valley and helped open Roy’s San Francisco. Gavin also owned his own San Francisco restaurant, Conduit, for five years before becoming general manager at two-star-Michelin Coi and Absinthe. Gavin’s experience shows in his laidback, never-miss-a-beat style of service. Between his warm demeanor and Ackrill’s sharp wit, a visit to Vintage Books can feel like a friend’s home. “We already have regulars that walk down from Wilhemina Rise for a cocktail every afternoon,” Gavin says. 

So do you need a password to get into the speakeasy? Gavin says that’s not necessary since “we are about friends and guests coming back as much as possible.” 

I’ll drink to that. 

Open daily 11 a.m. to 11 p.m., 3660 Wai‘alae Ave., (808) 739-9050, vintagebookshawaii.com, vintagebookshawaii

The Bird’s Nest offers breakfast burritos from Surf n Salsa and house-made pastries. Pictured here is its blueberry donuts alongside a single-origin espresso. Photo: Sarah Burchard

Rarely am I given a choice of origin when I order an espresso. So when it happens at The Bird’s Nest Coffee, I take notice. Co-owner Caleb Backus asks if I’d prefer a nutty, chocolatey Columbian-Ethiopian blend ($3.75) or a single-origin espresso ($4.75) from Ethiopia with higher acidity and strawberry notes. I choose the latter. Moments later, Backus hands me a china teacup filled with a perfectly pulled shot covered in thick, caramel-colored crema and asks if I’d like sparkling water on the side.

The Bird’s Nest Coffee opened in May in the center of Hale‘iwa town. A converted 1950s gas station with a yoga studio attached, this coffee-lover’s haven has become a neighborhood gathering place. 

Photo: Sarah Burchard

Backus, a wedding videographer from Tennessee, had his coffee epiphany eight years ago when his college roommate convinced him to try a cup of single-origin Colombian coffee instead of his usual Folgers. “He’s like, ‘You should taste cotton candy notes in this.’ I was like, ‘Whatever,’” Backus says. “I took a sip, and I remember from that moment being like, ‘Whoa! What is this world?’”

SEE ALSO: Drip Studio Is a Coffee Nerd’s Retreat in Downtown Honolulu

From then, Backus has been on three pour-overs a day. In 2021, he came to O‘ahu for the ocean and never left. Two and a half years ago, wanting to replicate his coffee epiphany for others, he began looking for space to open a coffee shop. He was beginning to lose hope when he met Madelyn Ballew, a barista from Texas who worked at Surfer’s Coffee in Wahiawā and Wicked Hi Cafe in Waialua. Ballew’s passion for coffee matched his. The couple had been dating nine months when they started selling pour-overs and their signature Birdy Brew, a cold brew concentrate used for coffee drinks, at pop-ups out of Backus’ 1966 Ford Ecoline. 

“We saw this lack in the community of pretty much just high-quality, intentionally sourced coffee,” Backus says. “And so we’re like, let’s bring that to people.” 

Photo: Sarah Burchard

Six months later, Ballew spotted the former gas station on Kamehameha Highway; a month after that, there was a For Rent sign in the window. Now, Bird’s Nest Coffee is filled with colorful vintage rugs and flowers and a comfy brown leather sofa with free Wi-Fi and sunshine pouring in. For sale are locally made clothing, flowers, organic skincare and jewelry. A yellow and red Shell gas pump sits in the corner, a nod to the building’s past. 

Backus, who researches each roaster’s sourcing, price paid to farmers and those farmers’ growing and harvesting practices, carries lighter roasts for pour-overs and light to medium roasts for espresso. Lattes ($5.50 to $7) are Ballew’s forte. Every morning, she tinkers with different Pono Potions syrups, types of espresso and whatever else is on hand, offering tastes to customers for feedback and perfecting new latte foam art designs.

Photo: Sarah Burchard

Non-dairy milks are made in-house. There is also Uji matcha ($6.50) sourced from The Daily Whisk, unsweetened chai ($6.50) from Soul Chai in Portland and a turmeric latte ($6.50) made on Hawai‘i Island by ‘Āina Culture with locally grown turmeric, ginger, cacao and black pepper. Fresh-pressed juices include a green juice blend and one with carrots, oranges and turmeric ($9). 

On my way out, I notice Backus has walked around the counter to chat with a customer about a bag of coffee beans from Ecuador. He’s explaining to him the process of anaerobic wash.

“Our big focus is taking care of the regulars,” he says. They’ve been there from day one.”

Open daily except Thursday 7 a.m. to 3 p.m., 66-532 Kamehameha Hwy, thebirdsnestcoffee.com, @thebirdsnestcoffee

The holiday season is officially here, and what better way to embrace the festive spirit than by checking out some Christmas pop-up bars around town? With twinkling lights, photo ops and special holiday drinks, each bar offers a unique twist on holiday cheer. Whether you’re craving a cozy place to sip on spiked eggnog or a merry, bustling spot to gather with friends, grab your (light) scarves and ugly sweaters, round up your crew, and get ready to make some memories.

SEE ALSO: The Ultimate Guide to Holiday Happenings on O‘ahu

The Christmas Bar at Tiki’s Grill & Bar

Get ready for a floor-to-ceiling festive experience at The Christmas Bar inside Tiki’s Grill & Bar! Every year, the team—led by Bill Tobin, Albert Ake, and Michael Miller—creates an over-the-top winter wonderland with crazy holiday decorations and seasonal drinks like the sweet Butter Beer or the Hot Snowflake Mint Mocha, paired with delicious charcuterie plates and desserts. With free valet parking, you won’t have to worry about finding a spot in Waikīkī. Just note: this is one of the busiest pop-ups, so be prepared for a wait, especially on weekends.

Nov. 29 to Dec. 24 from 2 to 11:30 p.m. weekdays and noon to 11:30 p.m. weekends; no reservations; keiki welcome during earlier hours; Tiki’s Grill & Bar at the Twin Fin Hotel (formerly Aston Waikīkī Beach Hotel), 2570 Kalākaua Ave., christmasbarhawaii.com, @thechristmasbarhawaii

Yule’s Truly at AC Hotel Honolulu

Throughout December, the cozy tiki speakeasy inside AC Hotel’s posh retro cocktail lounge transforms into a secret holiday getaway featuring five festive specialty cocktails priced at $17 and up. Outside, the main bar offers craft cocktails, punch bowls, beer and wine.

Wednesday and Thursday 5 to 11 p.m., Friday and Saturday 5 p.m. to midnight, 1111 Bishop St., yourstrulyhawaii.com, @yourstrulyhnl

Photo: Courtesy of Noa Laporga

Christmas Lodge at Pearlridge Center

This new project by 17A Productions takes over the former Chili’s Restaurant at Pearlridge Center with cozy and chill holiday decor presided over by a soon-to-be iconic moose head. Keep an eye out for the fun photo ops this crew is known for. Take a peek inside in this reel.

21+, Dec. 1–28, 5 p.m. to midnight daily, 98-130 Pali Momi St., ‘Aiea, @christmaslodgehawaii

Photo: Tracy Chan

Winter Wonderland Bar at Ala Moana Center

Step into a dazzling escape at the Winter Wonderland Bar, brought to you by the elves at 17A Productions. This Christmas-themed pop-up is packed with decorations, twinkling lights and shimmering tinsel, with custom cocktails. Whether you’re looking for the perfect photo op or a holiday-inspired drink, you get the full seasonal experience. Just be prepared for a wait, especially on weekends, as this pop-up is on lots of people’s must-go list.

Dec. 1–28, 5 p.m. to midnight daily, 21+, 1450 Ala Moana Blvd., Space 1310 (former Surfer’s Bakery), winterwonderlandhonolulu.com, @winterwonderlandhonolulu

Photo: Courtesy of Prince Waikīkī

Sippin’ Santa at Prince Waikīkī

This festive spot combines custom crafted tiki drinks and over-the-top decor with a holiday garden theme this year. It’s the 10th anniversary of Miracle and Sippin’ Santa locations worldwide, so don’t miss out on the collectible mugs and photo ops. Preview the bar in this reel.

Prince Waikīkī, a stop on the Holly Jolly Waikīkī Trolley’s holiday lights tour, is hosting other events like the Aloha Maker’s Market (Fridays), special performances by Ballet Hawai‘i and hula dancers, and Holidaze Workshops where you can create your own treasures.

Nov. 29 to Dec. 30, Monday to Thursday 5 to 9:30 p.m., Friday to Sunday 5 to 10 p.m., 100 Holomoana St., @sippinsantaprincewaikiki

SEE ALSO: Can’t-Miss Local Holiday Markets and Craft Fairs on O‘ahu

Photo: Tracy Chan

Secret Santa Pop-up at The Underground Lounge

This underground Chinatown pop-up bar returns with crafted cocktails, a menu of holiday treats and fun photo ops in a space filled with holiday decor on Hotel Street.

Dec. 1–30, Wednesday and Thursday 5:30 to 10:30 p.m., Friday and Saturday 5 p.m. to 2 a.m., 42 N. Hotel St., @secretsantahi

12 Bars of Christmas Chinatown Bar Crawl

The locally organized and produced event, a partnership by the same Chinatown bars that brought you Halloween’s Crawl of the Undead, gives you lots of participating bars to jingle and mingle at for just one wristband. Plus, a portion of ticket sales is earmarked for a local nonprofit supporting families in need this holiday season.

Participating venues:

• Proof Social Club
• Red Bar
• NextDoor
• Secret Santa
• The Dragon Upstairs
• The Manifest
• Royal Arcade
• Hank’s Cafe
• Nighthawk
• Bar 35
• J. Dolan’s
• Black Shamrock
• The Otherside Diner
• The Lei Stand

BUY TICKETS

21+, $20 presale (pick up 6 to 10 p.m. at Proof, Redbar, Nextdoor, Secret Santa and Dragon), $30 at the door, Saturday, Dec. 14, 6 p.m. to 2 a.m., @12barshnl

Photo: Andrea Lee

When I worked on Cooke Street, I brought home lunch to save money but treated myself to one meal out a week. More often than not, that treat came from Cooke Street Market. The spicy mayo poke bowl was the highlight of my week.

That was several years ago. “We used to be a poke store, but now, we’re more of a matcha store,” says owner Andrew Ishikawa. With fewer office workers in the area after the pandemic, he says, they had to shift gears. Now, Cooke Street Market is best known for its strawberry matcha latte, an Instagram winner with its brightly hued layers.

SEE ALSO: Sweet Treats: Where to Find Hawai‘i’s Only Snowthies

I happen to be a fan of Japanese tea drinks. And while I may not work in Kaka‘ako anymore, I now live there. Here’s what I recommend at Cooke Street Market:

Photos: Andrea Lee

Spicy Mayo Poke Bowl

$17.50, may change depending on fish market price

The poke bowl is more expensive than it used to be (what isn’t these days?), but it’s still worth it with close to half a pound of fish. You can choose from ‘ahi, salmon or any other fish, or a mix of all of the above. I usually get salmon or ‘ahi.

The poke chunks are so big, they’re almost sashimi-sized. Normally, big chunks might be too fishy, but these just melt in the mouth. Though the spicy mayo could be spicier—I have a high spice tolerance—it’s a decent amount of heat and tasty. Crunchy pickles of shichimi cabbage and cucumber brighten the bowl and refresh my palate between bites of velvety poke. And the balanced rice ratio means there’s just enough to eat with all of the poke, not too much.

Photo: Andrea Lee

Aburi Salmon Plate

$21

My new favorite. A sizable hunk of Atlantic salmon is seared, sliced, placed on a bed of salad and topped with wasabi relish, green onions and sesame seeds. Yuzu ponzu sauce comes on the side, and rice and pickled vegetables complete the plate.

Trust me and drench the salmon in the yuzu ponzu sauce—its zest complements the fatty fish along with the wasabi relish. This salmon likewise melts in my mouth, the charred exterior adding a smoky dimension. The plate is surprisingly filling, giving me leftover salmon to enjoy later.

Photos: Andrea Lee

Strawberry Matcha Latte

$8

Lots of places offer strawberry matcha lattes, so what makes this one stand out? Cooke Street Market gets its matcha from Nagata Chaen, a tea maker in Kyoto, Japan (you can buy the tea at the shop, $5 for six 5-gram powder packets); and it makes the strawberry syrup from scratch.

Mix those beautiful layers and sip, and you’ll get why people come here just for the strawberry matcha latte. It’s creamy and smooth, tangy-sweet from the strawberry, and retains the signature matcha taste without bitterness.

There’s also a strawberry hojicha latte. You can swap out the dairy for oat milk for 50 cents more.

Hojicha Frappé

$7

Super smooth and refreshing, this drink is made with Nagata Chaen’s hoji roasted matcha. A drizzle of caramel sauce on the sides of the cup sweetens it considerably (non-sweet tooths can ask for no caramel). The hojicha frappé is huge and lasts me all day.

SEE ALSO: Sweet Treats: Don’t Sleep on the Hojicha Frappé at Matcha Café Maiko

If I can drag myself away from my favorites, I’ll try the hoedeopbap (a bibimbap with raw fish) and the miso dynamite salmon plate.

Photo: Andrea Lee

Cooke Street Market is in the Imperial Plaza building (parking entrance on Kawaiaha‘o Street) and will validate for two hours of free parking with any purchase. There is also plenty of metered and free parking on nearby streets. Keep in mind that the kitchen is only open from 11 a.m. to 3 p.m., but drinks are served all day.

Open daily 10 a.m. to 5 p.m., kitchen open 11 a.m. to 3 p.m., 725 Kapi‘olani Blvd. C122, csmhawaii.com, @cookestreetmarket

Aloha Beer Co. & Waikiki Brewing Co.

Two popular Queen Street breweries are undergoing major changes, and we’re here to break it down for you. In a nutshell, Waikīkī Brewing Co. has vacated its Kaka‘ako facility and returned to brewing only at its OG pub at the corner of Kalākaua Avenue and Ala Moana Boulevard. Farther down Kalākaua Avenue, the spot that was formerly Aloha Beer Co.’s al fresco pub is now Waikīkī Brewing’s new beer garden. Aloha Beer, meanwhile, has acquired Waikīkī Brewing’s old production brewery at 831 Queen St.

So what just happened, and what does it mean? For Waikīkī Brewing, the loss of its small brewing facility and taproom in the Lahaina fire last summer was a major hit to production, not to mention all the staff who lost their jobs. The brewery’s OG pub in Waikīkī is now its main production facility, both for core selections and limited batch beers that will be coming more regularly. New head brewer Patrick Feltz says he’s focused on helping the company “transition from a larger production-focused brewery back to its creative brewpub roots. Through the tweaks we’re making in both recipes and processes, I see our beer quality improving batch by batch and the staff and general public are responding exceedingly well.”

Now that all its beer is made in Waikīkī, the company has shifted to a draft-only model. You will not see Waikīkī Brewing’s cans on shelves anymore. You can find its draft selections at its OG pub at 1945 Kalākaua Ave., at Cheeseburger Waikīkī, 808 Craft House in Ko Olina, and its South Side Maui pub. Draft beers are also available at Waikīkī Brewing Co. Kalākaua, the all-outdoor beer garden it just took over from Aloha Beer. Waikīkī Brewing has closed its bar inside Royal Hawaiian Center’s Waikīkī Food Hall.

More news: Waikīkī Brewing and Hana Koa Brewing are co-hosting a beer pairing dinner at 808 Craft House on Nov. 12. The five-course meal will feature beers from both breweries for $90 a person. The menu and tickets are available here.

SEE ALSO: Hawai‘i’s Beer Scene: Who’s Opening, Who’s Closing

So Waikīkī Brewing is now doing business at two addresses on Kalākaua Avenue, while Aloha Beer has two spots on Queen Street. “We’re excited about this transition,” says Candice Ishikawa, Aloha Beer’s head of marketing. “Not only does this increase our brewing capacity, but it also gives us room to grow our beer garden into a true destination for both locals and visitors.” The new facility will house production of Aloha Beer’s high-volume styles, while the current 700 Queen St. location will continue to brew seasonal, experimental and small-batch beers.

“This expansion opens the door for Aloha Beer to pursue additional opportunities,” Ishikawa says, “including contract brewing for smaller breweries and offering support to fellow brewers in the community.” The company has not set an opening date for its new production facility, but Ishikawa says there will be “a small taproom and tasting room, production tours, a streamlined beer-to-go experience and occasional tap parties to recreate the nostalgia of Kakaʻako’s vibrant past, reminiscent of Art & Flea days.”

Waikīkī Brewing Co., 2155 Kalākaua Ave., 1945 Kalākaua Ave., waikikibrewing.com, @waikikibrewco

Aloha Beer Co., 700 Queen St., 831 Queen St. (latter not yet open), alohabeer.com, @alohabeerco

Honolulu Beerworks

Photo: Courtesy of Honolulu Beerworks

In early November, this Kakaʻako staple for over decade will close its brewpub on Cooke Street. But don’t fear: Beerworks is opening a much larger facility in the Kapālama area of Kalihi in early 2025 to expand its can and keg distribution success. The new Beerworks will have a taproom with snacks and allow BYOF, and a rotation of food trucks will follow. Join the closing celebration on Saturday, Nov. 2, with signature Italian hoagies, throwback beers on tap, and a limited smoked blonde porter with whiskey pairing. In these last days in Kaka‘ako, look for specials including 50% off draft beers and 50% off merchandise.

328 Cooke St., honolulubeerworks.com, @honolulubeer

Hammerhead Bay Brewing

This all-new microbrewery is coming soon to the T. Yogi Building in Kāne‘ohe. Follow its social media for updates.

@hammerheadbaybrewing

Lēʻahi Brewing Co.

Focused on sustainability, local ingredients and its local Hawai‘i history, this brewery is coming soon to the old Hooters site at Aloha Tower Marketplace. Follow its social media for updates.

@leahibrewingco

Kalihi Beer Co.

Beers from this Kalihi success story formerly known as Broken Boundary Brewery are now in stores, including ABC Stores. The taproom on Mo‘owa‘a Street is changing hours to Fridays, Saturdays and Sundays only, but it’s available weekdays for private event rentals.

740 Mo‘owa‘a St., @kalihibeer

Wherever you like to drink, cheers to supporting local beer in Hawai‘i!

Image: Courtesy of Hana Koa Brewing Co.

In a first for the local beer industry, Hana Koa Brewing Co. just released a new beer to benefit the Blood Bank of Hawai‘i. Fangs for Donating, a hazy IPA with an ABV of 6.5%, came out in cans and on draft last Friday—just ahead of an onsite blood drive at the Kaka‘ako brewery this Saturday, Oct. 26.

Photo: Courtesy of Hana Koa Brewing Co.

Hana Koa head brewer and owner Josh Kopp was the first victi—that is, participant to donate blood. The Blood Bank is open daily because people in Hawai‘i need 200 pints of blood a day, especially type O and platelets. And while all the slots at Saturday’s 11 a.m. to 5 p.m. blood drive filled up, the drive has been extended to Sunday from 10 a.m. to 4 p.m. Sign up at bbh.org/#blooddrive. What’s more, Hana Koa is giving every donor a $10 gift card and free plate of fries!

SEE ALSO: Beer Lab Opens a Fun Bar and Lounge with Food at Puck’s Alley

If you can’t make it this Saturday, the Blood Bank’s donation centers are open daily and conveniently located around the Islands. You can find a blood drive or donation site any day of the week at the Blood Bank website.

And if you are unable to donate blood, stop by the brewery for a pint of Fangs for Donating. Ten percent of all sales from this beer will go directly to the Blood Bank, while supplies last. Fangs for donating!

Blood Drive at Hana Koa Brewing Co.

Where: 962 Kawaiaha‘o St.
When: Saturday, Oct. 26, 2024, 11 a.m. to 5 p.m.
Info: bbh.org, hanakoabrewing.com

If I pointed at an auto body garage and said you could try more than 100 wines by the glass there, would you believe me? I promise it’s for real. Silver Lining Wine Bar hides inside Unibody Autotech on Waimanu Street in industrial Kaka‘ako. And there’s no way you would know from the street, not even a sign.

Head toward Unibody and enter the tinted glass door. Act like you know where you’re going. Don’t go up the stairs—that’s the cigar lounge Brix and Stones—and instead, walk past them to the unmarked diamond-plated door. Do this only after you’ve made reservations. Then prepare to dive into the world of natural wine with Silver Lining’s owner, Rick Lilley.

Photo: Thomas Obungen

Lilley brings a jovial educational approach to low-intervention wines. Previously 12^th Avenue Grill’s wine and beverage director and currently wine curator at Nature Waikīkī, he opened Brix and Stones with his wife, Elaine Lilley, during the pandemic. Lilley’s affinity for natural wine began when he was a buyer at Kermit Lynch, the country’s most important wine importer and merchant. In Europe, Lilley learned about biodynamic wines from producers who have continued the tradition of making wine without intervention for generations.

SEE ALSO: O‘ahu’s New Self-Serve Wine Bar Takes You From Brunch to Dinner

On the counter at Silver Lining are two books. One has the food menu and an abbreviated list of wines by the glass or bottle, along with spirits and cocktails from Brix and Stones’ barrel program. Book two is an exhaustive bottle list divided by wine type. It also lists wines available by the glass when you order a minimum of four glasses. Smaller pours of 2.5 ounces mean you can try a lot more than if you committed to a full 4- or 5-ounce glass.

Photo: Thomas Obungen

We split two small plates: Chef Nae’s chicken liver mousse with Breadshop toast ($16) and the 12-slice charcuterie board ($27) with speck, mortadella and spicy soppressata. Other food options include a spinach, chicken and mushroom salad ($18), a brisket patty burger by Goodfellas ($22) and a selection of popular panini and pinsa (pizza) from Bocconcino next door. The charcuterie also comes from Bocconcino and is sliced fresh to order at Silver Lining.

SEE ALSO: Donato’s Fresh Cheese-Centric Bocconcino Café Opens in Kaka‘ako

Chef Nae is Nature Waikīkī’s Nae Ogawa, who gives her chicken liver mousse to Lilley as thanks for curating the wine pairings for her menus. A glass of Chavost Blanc d’Assemblage Brut Nature ($15), an organic Champagne made with a blend of chardonnay and pinot meunier grapes, is dry with high acid, making it ideal with the rich liver mousse. A more interesting pairing is the off-dry Champalou Les Fondraux Vouvray, one of the best examples of chenin blanc from the Loire Valley in France. Its mild sweetness acts like a berry compote that lifts the delicious liver mousse to new heights.

Photo: Thomas Obungen

As we nibble on the charcuterie, we ask for more recommendations from Lilley. Although it’s too early for this year’s Beaujolais nouveau, he has a bottle from last year’s crop that he’s been liking lately. I ask to try a glass. It might have been a little past its prime, but I still taste the fruitiness and youth that make Beaujolais so easy to gulp. We also try an orange wine from Meinklang, an iconic biodynamic Austrian farm, and a red wine blend by a micro producer called 4 Mono Viticultores from Madrid, Spain.

Photo: Thomas Obungen

Conversations about how each of the wines lift or accentuate the different flavors of our bites are the beginnings of lessons about similar grapes and other wines that could work. Now the fun part: trying new pairings that buck the trend, especially when it comes to natural wines.

Otherwise known as low-intervention wines, natural wines have been around forever, but they’ve become mainstream in the last decade. They differ from most commercially available wines in that they start with organic grapes and use no artificial additives. The process is close to the way wine was traditionally made. Most winemakers use additives, sulfates or stabilizers to alter the taste, color, clarity or shelf life. These additives are usually imperceptible on the palate and are widely accepted and legal in many producing regions.

Natural wines may sound great on paper, but they also have shortcomings. Since they do not contain sulfites, they are unstable and have a lifespan of about a year. They are often described as funky or yeasty and contain impurities or have a cloudy appearance. Natural wines typically go against conventional standards for what makes a good wine, but that doesn’t mean they can’t be outstanding.

Whether you’re deep into wine or just scratching the surface, Silver Lining Wine Bar is an ideal springboard to a sea of wines you might not see in grocery stores or wine shops on the island.

Reservations only, Wednesday to Saturday, 5 to 10 p.m., 999 Waimanu St., brixandstones.com, Resy, @silverlininghawaii