B on Hawaii

A pair of Waikiki beachfront resorts have begun to hit their culinary stride: As one veteran chef hones his menu, and the buzz from a new eatery can be heard within foodie circles...

You've certainly heard by now that Hawaii's own master sommelier (and restaurateur) Chuck Furuya is holding court at his duo Restaurant Row locales—Vino and Hiroshi Eurasion Tapas. But what you probably don't know is that he recently launched a "Locally Grown" menu with the incredibly diverse Chef Hiroshi Fukui, which will be available on Sunday and Monday evening's, only.

He's Baaaaaaaack! In truth, David Paul Johnson never left. Having spent the better part of a decade cooking for the upper-crust in Big Island's paniolo country, Johnson has merely "returned". Maui foodies who grew to love David Paul's Lahaina Grill, then learned to adapt to the popular Lahaina eatery without Johnson at the helm, are in for a treat.

It’s not often that hot news comes careening down from the rain-forested climes of Hana, Maui. But word came careening down from the Valley Isle’s North Shore that a new executive chef is en route to the hotel this Spring.

Two small business owners are making the best of the temporarily slowed economy on O'ahu. Simply Grape wine shop in downtown Honolulu and No Ka Oi Crepes (in Kailua) each offer quality product at reasonable costs; the creature comforts of both should ease your corporate woes.

We sat down face-to-face with James Beard Award recipient George Mavrothalassitis last week to talk about wine pairings, the art of food, farming, where the best salt, tomatoes and olive oils in the world come from—and his new Spring 2009 menu that started this week.

Last month, Zane acquired additional space next door to Formaggio Grill, adding an intimate "winery-style room", that truly feels like you're in the cellar of a Napa (or Tuscan) winery. Ideal for private parties, wine dinners, or special occasions, the space opens up new territory for Windward O'ahu residents looking to indulge in the good life without climbing the Pali or worse, driving back.

It was a big week for chef announcements, all of which you'll read here first.

In these lean times, hotels and resorts are rolling out the incentives to allure business—be it local or distant. In our opinion, it's really given opportunity to those with creative business savvy, who can think on their feet, and offer truly unique experiences that just might raise an eyebrow—or at the very least—make us forget our portfolios and retirement funds for a spell.