2013 Dining Guide

A K LEO T H E

WEDNESDAY, APRIL 10 to THURSDAY APRIL 11, 2013 VOLUME 108 ISSUE 73

Serving the students of the University of Hawai‘i at Mānoa.

V O I C E

www.kaleo.org

SPRING DINING GUIDE

GET ITob.ile

Download the app

m

Report

WEDNESDAY N: W: S: E:

5-9 f t.

3-7 ft.

0-2 ft.

1-3+ ft.

THURSDAY N: W: S: E:

3-5 f t.

1-3+ ft.

0-2 ft.

1-3+ ft.

Wednesday, April 10 2013

Page 2 | Ka Leo

DINING GUIDE European, Mediterranean and Middle Eastern dining etiquette A RIEL R AMOS Special Issues Editor

CAITLIN KURODA BIANCA BYSTROM PINO PAIGE TAKEYA

5 & 2 Frozen Yogurt 12th Ave Grill Aloha Crepes Bella Mia Big City Diner Bogart’s Cafe City Cafe Covenant Books and Coffee Foodland Genius Lounge Hamura’s Saimin JJ Bistro and French Pastry Kiss My Grits Nico’s Pier 38 Pioneer Saloon Salt Kitchen and Tasting Bar Serg’s Mexican Kitchen Sushi ii The Tea Farm Cafe Tonkatsu Ginza Bairin Yanagi Sushi

W E S T E R N/M E D I T E R R A N E A N E U RO P E Placing your napkin on the table usually means you are finished with your meal.

The most honored position is at the head of the table. W hen there are multiple utensils, start from the outermost set and work your way in. If there is a fork and spoon set above your plate, it is reser ved for dessert. Do not put your elbows on the table. Hands must be seen, so rest your wrists on the table.

C E N T R A L/ E A S T E R N E U RO P E The more you drink, the more you will be offered drinks. If you do not wish to drink

MIDDLE EAST Always greet the elders first as a sign of respect. Accept any offer of food or drink.

Wait to be told where to sit. Only eat with your right hand. Do not handle food with your left (i.e. passing food or holding utensils with your left hand). Keep your left hand off the table. Normally, a host will offer second and third helpings. Refusals are not taken seriously as it is viewed as only being polite.

Leave some food on your plate when finished eating to indicate to your host that he or she has fed you to the point where you cannot eat anymore. In some places, the most honored position is in the middle of the table.

IN GENERAL

In most restaurants, a tip of at least 10 percent is already added to the bill. Shared plates are normally passed to your left in a clockwise manner. Most tables are designed for parties of four or six, so sometimes you will have to share a table. Do not force conversation.

Canadian, American and Caribbean dining tips C A N A DA

ILLUSTRATIONS USTRATIONS BY EMILY BOYD / KA LEO O HAWAI‘I

Instagram front cover

If you plan to do some traveling one day, keep these tips in mind to prevent you from unknowingly insulting people with your dining manners. You can also use these tips to look like you know what you’re doing when eating at an authentic European, Mediterranean or Middle Eastern restaurant.

more, leave your glass at least half full; otherwise, someone will offer to fill it for you. A toast to one’s health is common and considered rude to turn down. Never break eye contact when making a toast, from the moment you pick up the cup to the moment you place the cup down. Eat all the bread you take, as it is considered bad luck not to. The most honored or oldest guest eats first and only after everyone has been served food.

A RIEL R AMOS Special Issues Editor W hether it ’s how to hold your utensils or when to start eating, here are a few things to know about the fine dining etiquettes of Canada, United States, South A merica, Central A merica and the Caribbean.

A for fork is held in the left hand and the knife when cutting and eating. Always in the right ri the fork tines facing downward when keep th spearing food. Utensils are set upward in the middle of o the plate when the meal is fi nished.

Napkins are placed in your lap and remain there for the duration of the meal.

pected you eat everything on your plate and to ask for seconds. In such a case, take small portions the first round so you will still have room for a second helping. At informal restaurants, you may be asked to share tables.

Make eye contact with your waiter or waitress if you need something. Calling out or waving them over is considered rude.

U N I T E D S TAT E S

SOUTH AMERICA

In the th United States, unlike most other places, place the knife is held in the right cutting food, placed down and hand when wh switched out with a fork when spearing switche go over your lap once the food. Napkins N meal has started and stay there for the duration of the meal. A mericans eat quicker than most. Some meals include appetizers, a main entrée and dessert, while other meals just involve a main entrée.

The Continental European way of eating is followed. This includes keeping the fork in the left hand and the knife in the right, not cutting into lettuce and passing dishes to the left.

It is bad manners to leave the table while the meal is ongoing. Lunch is usually the heaviest and main meal of the day. In informal settings, punctuality is not normally observed.

CENTRAL AMERICA If tortillas are served with your dish, they can be used to scoop up food. It is ex-

CARIBBEAN

Use a knife and fork to cut fruits. Make eye contact with wait staff. Do not wave or call out.

Placing utensils down for a long period of time during the meal indicates you are fi nished.

Ka Leo | Page 3

Wednesday, April 10 2013

DINING GUIDE

K A LEO T H E

V O I C E

board rentals ls

Ka Leo O Hawai‘i

surf s u lessons www.facebook.com/ moku.hawaii

University of Hawai‘i at Mānoa 2445 Campus Road Hemenway Hall 107 Honolulu, HI 96822

Newsroom (808) 956-7043 Advertising (808) 956-7043 Facsimile (808) 956-9962 E-mail kaleo@kaleo.org Web site www.kaleo.org

EDITORIAL STAFF

discount

Interim Editor in Chief Marc Arakaki Managing Editor Paige Takeya Co-Assc Chief Copy Editor Joseph Han Co-Assc Chief Copy Editor Kim Clark Design Editor Bianca Bystrom Pino Assc Design Editor Emily Boyd News Editor Caitlin Kelly Assc News Editor Alex Bitter Features Editor Caitlin Kuroda Assc Features Editor Nicolyn Charlot Opinions Editor Sarah Nishioka Assc Opinions Editor Tim Metra Sports Editor Joey Ramirez Assc Sports Editor Jeremy Nitta Comics Editor Nicholas Smith Photo Editor Nik Seu Assc Photo Editor Chasen Davis Special Issues Editor Ariel Ramos Web Specialist Blake Tolentino Web Editor Quincy Greenheck Assc Web Editor Kafa Dawson

w/ student id.

2446 24 2 44 46 6K Koa oa A oa Ave. ve. 8 ve 808-926-6658 08 0 8-9 -926 26-6 -665 65

www.moku-hi.com/en

ADVERTISING E-mail advertising@kaleo.org Ad Manager Regina Zabanal PR Coordinator Tianna Barbier Ka Leo O Hawai‘i is the campus newspaper of the University of Hawai‘i at Mānoa. It is published by the Board of Publications three times a week except on holidays and during exam periods. Circulation is 10,000. Ka Leo is also published once a week during summer sessions with a circulation of 5,000. Ka Leo is funded by student fees and advertising. Its editorial content reflects only the views of its writers, reporters, columnists and editors, who are solely responsible for its content. No material that appears in Ka Leo may be reprinted or republished in any medium without permission. The first newsstand copy is free; for additional copies, please visit Ka Leo. Subscription rates are $50 for one semester and $85 for one year. ©2012 Board of Publications.

ADMINISTRATION The Board of Publications, a student organization chartered by the University of Hawai‘i Board of Regents, publishes Ka Leo O Hawai‘i. Issues or concerns can be reported to the board (Susan Lin, chair; Rebekah Carroll, vice chair; or Esther Fung, treasurer) via bop@hawaii.edu.

Visit www.kaleo.org/board_of_publications

Healthy women age 20-29!

Start your New Year with an extra

$5,000 Help a couple start art a family today!

Must be healthy, responsible and a non-smoker.

All ethnicities welcome. No out-of-pocket expenses.

(808) 234-3059

www.ConceptionsCenter.com

* Annual Percentage Rate. Percentage includes 0.25% reduction for automatic payment. 3.77% rate applies to 36-month (or less) Personal Loan and is the lowest rate available. 2.00% discount off qualifying rate applies to applicants with credit scores less than 720. $25,000 maximum loan amount. New or existing UHFCU Checking account and e.Statements required to qualify for special rate. Offer begins 3/1/13 and ends 4/30/13. Loan must fund by 4/30/13. Rate may vary depending on each individual’s credit history and underwriting factors. Payment example: Loan amount of $25,000 at 3.77% for 36 months would have a monthly principal and interest payment of $735.54. Rates, programs, terms, and conditions are subject to change at any time without notice. Certain restrictions apply.

Wednesday, April 10 2013

Page 4 | Ka Leo

DINING GUIDE Tips on Asian eating etiquette

The Hawaiian

Scottish Association Presents...

The Grand Scotch Tour

A RIEL R AMOS Special Issues Editor The Caledonian Society of Hawai’i

featuring a large selection of scotch, whisky & heavy pupus!

Friday, April 12, 2013, 6 to 8:30 p.m. $75 in advance; $85 at the door For Reservations, call The Willows Restaurant, 901 Hausten Street Tel. (808) 952-9200

the only n station that loves you…

Although family-style sharing and tea are typical to Asian cuisine, there are differences to be noted when eating and enjoying these varying foods.

JA PA N Oftentimes when drinking soup, there will not be a spoon. It is customary to pick up the bowl with both hands and sip the soup, using chopsticks to pick up the solid pieces. Do not serve food from a public plate to a plate that is not your own. Doing this replicates a funeral rite. Do not pour soy sauce directly onto food. Use a small dish and dip the food instead. When eating sushi, flip the sushi over when dipping it into sauce. It is rude to leave rice floating in soy sauce.

KO R E A

Now Looking for DJ’s

It is extremely offensive to blow your nose at the table, even if the food is spicy. Excuse yourself to the restroom to take care of a runny nose. At Korean restaurants, you will be served with many side dishes. These side dishes are free, so it is considered bad taste to ask for refi lls.

your life short. Unlike in Japan, the host is allowed to serve his or her guests by picking food up from a public plate and placing the food onto the guest’s plate.

THAILAND Many would be surprised to know that Thai food is eaten with a fork and spoon (no knife). Usually, you use the fork to push food onto the spoon. The spoon is the only utensil that goes into your mouth. Also, do not eat the lemongrass stalks, lime leaves or ginger chunks in the tom yum soup.

I N D I A/ I N D O N E S I A M A L AYS I A/ Traditionally, you eat food with the right hand because the left hand is reserved for “dirty business.” As such, if utensils are used, they go in the right hand.

Spoons are often used more frequently than forks, so you should switch between the two utensils, using the right hand.

PHILIPPINES

If a visitor happens to pay a visit during a meal, the host will invite the visitor to dine as well, but it is expected the guest turn the offer down. You must have good posture at the dinner table. Forks are usually held in the left hand to help cut up and spear food while spoons go into the right hand and are the primary utensil for scooping food to eat.

IN GENERAL

Use the utensils provided with family-style dishes. If no utensils are provided and you are using chopsticks, be sure to fl ip the chopsticks so the side that went into your mouth isn’t the side being used to pick up food from shared plates. It is also inappropriate to rest your personal utensils on shared dishes.

If the teapot is empty, simply fl ip the tea pot lid upside down to indicate to the server that a refi ll is wanted. In most Asian countries, stabbing your chopsticks into food is rude, as it is a sign of death. Tipping is also considered rude.

VIETNAM Children should always insist that their elders begin eating fi rst. Typically, no one starts eating until the oldest person on the table begins. You do not usually talk during a meal. Small talk is reserved for tea.

CHINA

90.

90 9 0 0.3 FM F M Honolulu Ho on ono no n olul lulu | 89.9 89.9 89 9 FM F M Windwar Wiiindwa Win W dwa war d | 91.

91.

13 3 FM F M North Nor No rth rt t Shor Sh S hor re

www.ktuh.or g

When ordering food, always order an even number of dishes, as odd numbers symbolize death. When eating noodles, do not cut long noodles, as noodles symbolize longevity and cutting the noodles is akin to cutting

ILLUSTRATION BY EMILY BOYD KA LEO O HAWAI‘I

Ka Leo | Page 5

Wednesday, April 10 2013

DINING GUIDE Ka Leo is looking for highly motivated students interested in gaining real world experience.

Ka Leo is recruiting

808-956-7043 www.kaleo.org/jobs

Apply Today!

Advertising Account Executives for our growing program.

$1

Want To Be Next?

K A LEO T H E

MANOA MARKETPLACE MA 808 988-4310

V O I C E

off

EDITOR-IN-CHIEF ED DITOR IN CHIEF

$5 purchase

KA LEO O HAWAI‘I The Board of Publications is now accepting applications for Summer 2013 - Spring 2014 Undergraduate and Graduate

“MARCH MADNESS” AUTO LOAN SALE

Application Deadline: Wednesday, April 10th, 2013, 4:00pm INTERVIEWS: Thursday April 18 & 19

Contact Jay Hartwell • (808) 956-3217 • Hartwell@hawaii.edu

red velvet cupcake

Winner! as seen on

Hyatt Regency Waikiki 923-CAKE Restaurant Row 536-CAKE Pioneer Plaza 537-CAKE Pearlridge 488-CAKE 488-CAK find us on

&

#hokulanibakeshop or #icupcakehi

* Annual Percentage Rate. Percentage includes 0.25% reduction for automatic payment.

1.99% rate applies to 36-month (or less) Auto Loan and is the lowest rate available. 1.00% discount off qualifying rate applies to loan terms greater than 36 months (up to 60 months) and/or applicants with credit scores less than 720. Rates are good from 3/1/13 to 3/31/13.

Loan must close by 4/30/13 and can be used for new or pre-owned vehicle purchases at any dealership or to refinance an existing auto loan that is with another financial institution.

UHFCU Checking account and e.Statements required to qualify for special rate. Rate may vary depending on each individual’s credit history and underwriting factors. Rates, programs, terms, and conditions are subject to change at any time without notice. Certain restrictions apply.

Wednesday, April 10 2013

Page 6 | Ka Leo

DINING GUIDE

How to be a good

PAIGE TAKEYA Managing Editor

food pornographer

I N S TAG R A M F I LT E R 101

T H E S I X C A RD I N AL DO - N OT- P OS T RU LE S For people to appreciate your food porn skills, there are six kinds of food pictures you must never post. These destroy your artistic credibility and are aesthetically unappealing.

1. T O O C L O S E

2 . T O O FA R

3. F O O D P O S I N G

A pasta noodle does not warA shot of the whole table reveals rant an extreme zoom. If you only that you and your dining partners can’t tell what the dish is when are slobs. Used napkins and dirty you zoom in, that’s a sign that you dishes do not inspire awe in viewers. are way too close.

Food pornography is the noblest of pornographic pursuits, but it is easy to make amateur mistakes with apps like Instagram at your disposal. The editing tools that these apps provide can make a photo pop, but putting a filter on a photo does not automatically make it good. Follow these rules to produce the finest food pictures.

Unless you are eating gold-plated marshmallow angels, there is no reason to be so proud of your meal that you need to pose with it.

4 . H A L F - E AT E N

5. E M P T Y P L AT E

6. B L U R RY

If you forgot to take the picture before you started eating, it is too late. The window of opportunity has closed. You’ve ruined the presentation. Just stop.

Being able to eat an entire plate of food is not something that merits congratulations or recognition. It isn’t food porn if you’re just showing the aftermath.

Crisp images allow people to see details. Blurry photos prove that you didn’t put on your glasses before you took the photo.

Instagram is possibly the most popular means of sharing your food porn with others. You can be a purist and post everything sans filter, but a good filter will bring out the colors of your meal in a way that a normal shot will not.

DO N OT U S E

K E LV I N

INKWELL

Turning everything yellow is not appetizing or true to the presentation of the dish.

The only food that you should ever Instagram in black and white is an Oreo.

USE

LO - FI

VA L E N C I A

Lo-Fi emphasizes colors – if you have a dish with spots of color or contrasting colors, Lo-Fi will bring out the vibrancy of each.

The subtle Valencia introduces light to your photos and makes things look fresh.

T H RE E T I P S FO R T I T I L L AT I O N A good food porn shot emphasizes the aesthetic beauty of your meal and implies that it tastes even better than it looks. Here are some tips as to how you can take the most visually pleasing food photos.

PAIGE TAKEYA CAITLIN KURODA KA LEO O HAWAI‘I

1. T H E W H O L E P I C T U R E

2. A FOCAL POINT

3. C O L O R I S K I N G

The top-down inventory shot allows you to see the entirety of the dish’s presentation. You don’t want to be misleading about the size of your meal. Keeping at least ¾ of the dish in the frame is best for an accurate picture.

Choose one particular aspect of the dish that you want to highlight. The sauce that drips down the pork chop; the yolk of the eggs Benedict. It will give your shot character and make it stand out from the food amateurs on Yelp.

Color should dictate the shot. If the dish is brown and covered in gravy, it won’t be as attractive as a vegetable stir-fry or fruit-topped dessert. Reds and yellows are bright and will pop out at your audience.

Ka Leo | Page 7

Wednesday, April 10 2013

DINING GUIDE

phone

Serving Quality Food and the Spirit of Aloha since 1974!

808.947.6019 address 2001 Vancouver Dr, Honolulu, HI 96822 online manoavalleyinn.com

Manoa Valley Inn

Banan a

Pancak es

UH purchase orders accepted Walking distance to UH Free continental breakfast

-Hawaii’s premiere 100 year old victorian bed & breakfast-

15% DISCOUNT FOR UH STUDENTS WITH VALID ID *

Spr i n g 2 013

Suppo rt Th

e Can

elete

didat es

m Ba con O

EGGS 'N THINGS 343 Saratoga Road 923-EGGS (3447) 6:00 AM - 2:00 PM 5:00 PM - 10:00 PM

EGGS 'N THINGS WAIKIKI BEACH EGGSPRESS 2464 Kalakaua Ave. 926-EGGS (3447) 6:00 AM - 2:00 PM 4:00 PM - 10:00 PM

EGGS 'N THINGS ALA MOANA 451 Piikoi St. 538-EGGS (3447) 6:00 AM - 10:00PM 6:00 AM - 12:00 AM

m -10 opns 5 m o i *fr l locat al

Vote Now!

General Elections

Eggs 'n Things Restaurant is now looking to hire qualified people for our New Ala Moana Location:

Friday, April 5 | 6 AM Elections Begin Online via myuh.hawaii.edu Tuesday, April 16 | 4 PM Elections End

Must M Mu u be hard-working, eenergetic, ner fun, and able to work in a fast-paced environment. People who embody the true meaning of the "Aloha Spirit".

Must be able to lift 50+ lbs.

Join our team!

Please find our applications on our website b it www.eggsnthings.com, thi or in our 343 Saratoga Road or our 2464 Kalakaua Ave Location. Please fax, e-mail, mail, or deliver in person all applications and resumes. Please do not call to inquire about the position. If we are interested someone will contact you. - Mahalo

Wednesday, April 10 2013

Page 8 | Ka Leo

Open 24 hours a day, 5 days a week (Sun. 12 pm - Frid. 6 pm; Sat. 12 pm - 6pm)

• Exam proctoring services for instructors and students

• Over 11,000 DVDs available to rent • Wi-Fi and open air balconies for

http://gohere.manoa.hawaii.edu studying

Relay For Life April 13-14

Gam

d n a es

s t f i G

Where: T.C. Chingg Athletics Field Time: e: 6pm-2am -2am In order to recieve wristbands and grab bags, you must be a UH Manoa student with your validated student i.d.

10% off with Student ID 23310 Kuhio Ave Hoonolulu, HI 968155 (8808) 922-8822 222168 Kalakaua Ave Hoonolulu, HI 96815 (8808) 922-8832

http://www.88tees.com/

RECIPES AND RESTAURANT RECS ON KALEO.ORG

A night of celebration, remembrance, and fighting back against Cancer!

What will you Relay for?

• Conference rooms for students, staff & faculty with multimedia equipment

STILL HUNGRY?

DINING GUIDE

Ka Leo | Page 9

Wednesday, April 10 2013

DINING GUIDE

WAFFLE S

M A N GO MOU S S E K IM CLARK Associate Chief Copy Editor

A RIEL R AMOS Special Issues Editor

In Bolivia and other tropical parts of South America, fruit is commonly found in desserts because of its abundant availability. This recipe, adapted from boliviabella.com, uses mango, but other fruits could also be used.

Waffles have roots to ancient Greece as well as a religious past when medieval bakeries devised ways to create treats that could be eaten during Lent. Those waffles were branded with coat of arms and religious symbols like interlocking crosses that gave the waffle its familiar honeycomb texture. Here is a quick recipe for fluffy, yet crunchy waffles.

I N G R E D I E N T S ( Y I E L D S 6 - 8 S E RV I N G S) : 1 1/3 cups flour 4 tsp baking powder 1/2 tsp salt

2 tsp sugar 2 eggs, separated 1/2 cup butter, melted 1 3/4 cups milk

DIRECTIONS: 1. Mix together dry ingredients.

2. Separate egg yolks and egg whites, adding the yolks to the dry ingredients and placing the egg whites in a small bowl to the side.

VEGAN FEAST CATERING / FLICKR

INGREDIENTS: 1 can evaporated milk 5 egg yolks 5 egg whites 1 Tbsp lemon juice

2 cups mango 3 packets unflavored gelatin 1 tsp vanilla

3. Add milk and melted butter to dry ingredients.

4. Beat egg whites until stiff and fold egg whites into mixture. It is important to fold them in and not beat or mix.

5. Add mixture to waffle iron and cook.

DIRECTIONS: 1. PurĂŠe mango in a blender or food processor until smooth. Add the condensed milk and egg yolks, one at a time. Add lemon juice.

2. In a saucepan, cook the gelatin with about Âź cup water on low until it dissolves. Add to blender and blend.

3. Beat egg whites and vanilla until stiff. Fold that mixture into the blended ingredients.

4. Put mixture in a bowl and refrigerate for about three hours. Serve with mango slices.

STARMER/ FLICKR

Wednesday, April 10 2013

Page 10 | Ka Leo

DINING GUIDE

Eat like an American SAR AH NISHIOK A Opinions Editor

1. RU BY T U E S DAY The walls of every Ruby Tuesday establishment are decorated with sports memorabilia and celebrity photographs, creating a small-town restaurant ambiance in a national restaurant chain. It specializes in American foods such as ribs, steaks, hamburgers and sandwiches, but it also offers some typical meals with a local twist. The Teri Rib Eye Steak, for example, is a 12-ounce rib eye steak made with teriyaki sauce ($24.99). Customers can join their VIP club for special offers and a chance to win a $50 gift certificate by signing up for the electronic newsletter. A full menu with prices and catering options is available online.

3. C H I L I ʼS (MU LT I P L E L O C AT I O N S) Chili’s is an international restaurant chain of American food with Mexican or Southwestern influences. It is known for its fajitas (meat and vegetables grilled together), which come on a literally sizzling-hot iron skillet ($16.99-$22.49). Customers who join the email club will receive a free order of chips and queso with the purchase of any entrée. Call 524-4547 and place your order over the phone for Chili’s to Go, then pick up your order at the restaurant.

1 RU BY T U E S DAY

2. BIG CITY DINER Founded by Lane T. Muraoka, an Iolani Schools graduate and Kailua local, Big City Diner employs more than 400 Hawai‘i residents at five locations on O‘ahu. Big City Diner offers a mix of American and local foods. Its interior décor features black and white checkerboard patterns plus neon signs and red Coca-Cola advertisements reminiscent of roadside diners. Sign up for its email club, like its Facebook page or follow the restaurant on Twitter for an automatic feed of daily specials, catch of the day, soup of the day and sorbet of the day. Daily menus are available online for breakfast, lunch, brunch, dinner and late-night offerings.

2

3

Address: 1450 Ala Moana Blvd., Ala Moana Center, Ho‘okipa Terrace Hours: Mon-Sat, 11 a.m.-10 p.m.; Sun, 11 a.m.-9 p.m.

Contact: 808-943-2525 Website: rubytuesdayhawaii.com

Serg’s Mexican kitchen is located about one mile from campus.

CHASEN DAVIS KA LEO O HAWAI‘I

Think outside the bell – authentic Mexican restaurants A RIEL R AMOS Special Issues Editor

1. M E X I C O R E S TAU R A N T (K A L I H I)

BIG CITY DINER Address: Kaimukī: 3565 Wai‘alae Ave. Ward: 1060 Auahi St. Hours: Sun-Thurs, 7 a.m.-10 p.m.; Fri-Sat 7 a.m.-midnight Contact: Kaimukī: 808-738-8855, Ward: 808-591-8891 Website: bigcitydinerhawaii.com

C H I L I ʼS Address: 4211 Wai‘alae Ave. Hours: Sun-Thurs, 11 a.m.-10 p.m.; Fri-Sat, 11 a.m.-11 p.m.

Contact: 808-738-5773 Website: chilishawaii.com

Big City Diner also has locations in Kailua, Pearlridge and Waipi‘o.

BIANCA BYSTROM PINO KA LEO O HAWAI‘I

Cooking up SoCal cuisine, Mexico Restaurant offers familiar dishes like chili rellano, enchiladas, burritos, chile verde and more. The portions are large enough for two to share, and dishes range from $7.50 -$16.50. Notable items include the “bottomless” chips and salsa (complimentar y chips and dip) and the selection of margaritas, especially the li hing mui margarita.

3. S E RG ʼS M E X I C A N K I T C H E N (M Ā N OA)

The Mānoa location is a hole-in-thewall, founded by Mexico City native Chef Sergio Arellano. Serg’s is known for its too-big-to-fit-on-the-plate fl autas, a deepfried corn tortilla with a savory fi lling. The service is quick, and there are many seats in the outdoor seating area. Try to challenge yourself with the different levels of spiciness of each of its homemade sauces.

Tuesdays are Taco Tuesdays, so the already affordable tacos are marked down to $2 for fish tacos and $1.50 for all other tacos.

1

Address: 1247 N. School St. Hours: Mon-Thu, Sun 10 a.m.-9 p.m.; Fri-Sat, 10 a.m.-10 p.m.

Contact: 808-845-9059

2 . E L M A R I AC H I (K A N E O H E ) & E L M A R I AC H I I I (A I E A) W hen asking a friend from Mexico about his favorite Mexican restaurant on O‘ahu, he instantly replied, “El Mariachi y El Mariachi Dos.” These two restaurants don’t masquerade cheese-loaded and meat heav y Tex-Mex, Baja or SoCal dishes and call them authentic Mexican cuisine – they ser ve the real deal. You won’t find many Mexican restaurants here that offer tacos de lengua (beef tongue) or chile poblanos (two poblano peppers, one filled with cheese and the other filled with chicken or beef ). But to keep ever yone happy, El Mariachi and El Mariachi II do also ser ve Tex-Mex, Baja and SoCal dishes like chimichangas and fajitas.

M E X I C O R E S TAU R A N T

2

E L M A R I AC H I & E L M A R I AC H I I I Address: 45-1151 Kamehameha Hwy. (El Mariachi); 99-205 Moanalua Rd. (El Mariachi II) Hours: Mon-Sun, 10 a.m.-9 p.m.

Contact: El Mariachi: 808-738-8855 El Mariachi II: 808-487-8226

S E RG ʼS M E X I C A N K I T C H E N 3 Address: 2740 E. Mā noa Rd. Hours: Mon-Sat, 11 a.m.-9 p.m.; Sun, 8 a.m.-8 p.m.

Contact: 808-988-8118

Ka Leo | Page 11

Wednesday, April 10 2013

DINING GUIDE Why Should I Hire you?

Do you like ike de ike ik design, esi signn, bbe being ein ingg ccr creative reat eaa ti t i ve tive e aand ndd developing dev e el eloop oping opi ing in promotions? p omo pr om mo tio t ioonns ns? s? Th s?

TThen heenn ccheck heck heck he ck out ouut the t hee options optio ptt ioons ns at at K Ka a LLeo. eo o We are recruiting re ecr cruuiti ui ti tinng ng Gr Graphic Grap ap phi hicc De D Designers sign n for our growing program.

Apply Today!

www.kaleo.org/jobs

2820 S. King St. Honolulu • 9am-7pm Mon. thur Sat. & 9am-6pm Sun

With UH ID: ID: Get a Free 21oz. Drink with regular purchas e Hours: Mon-Sat 10am-10pm, Sun 10am-6pm

1st Floor of Ward Warehouse The largest AIDS awareness and fundraising event in Hawaii!

The most fun, festive, and out-there 5K 5K walk is just around the he corner, so take a few minutes today to sin sing ing up

10% OFF

UH ID

with UH ID

Accepted Here

Sundaay Sunday April 14th 2013 Kapi Kapio aapiolani io olani lani anii Pa P Park Kapiolani Bandstand B Ba andstan ndstand n a

To participate: Register online at http://honoluluaidswalk2013.kintera.org

Breakfast ∙ Lunch ∙ Dinner ∙ Late Night

“Late Night Dining Special”

50%

OFF

Your Entire Dine-in Check with a Purchase of Beverage Per Person For Seatings AFTER 9PM Offer Valid until May 23, 2013 Valid for dine-in only. Not Valid on any holiday. Not combinable with any other coupon, offer, discount, or promotion. Not valid with $50 Pre- Printed “C”- Cards.

Kaimuki 808.738.8855 ∙ Ward Entertainment Center 808.591.8891 “The Really Loco, Loco Moco”

w w w . b i g c i t y d i n e r h a w a i i . c o m

Wednesday, April 10 2013

Page 12 | Ka Leo

DINING GUIDE Why Should I Hire you?

Do you like ikke bbusiness, usi usi sine n ss ne ss,, marketing mark ma rke rk ke tin t in ing ng and and promotions? promo omot om o t ions io ons n ? Then T check Ka Leo! Wee are ooutt the ou t e options th op ti opti op t io iion ons at on ons a K a LLe eoo!! W arre recruiting re ecrrui ui ti t ing nng g Public Relations Representatives Reepre presentatives for foor our o r ggr ou growing ro program.

Apply Today!

www.kaleo.org/jobs

1901 Kapiolani Blvd. Honolulu, HI, 96826 (808) 942-5533 WWW.THELOCKUP.COM

20% Online Discount!

Honolulu Self Storage Facility Features: • Minutes away from UH • Climate-controlled interior units • Access 5am-11pm 7 days a week • Drive-up storage units • Full size passenger elevator

*Free pick up for students!!

UH ID Accepted Here

THIS MONTH’S SHOWS

SUNDAY APRIL 14

want to win a

ERIC CLAPTON BIRTHDAY BASH FEATURING CAT, CHAMES GANG,VEJJ, NATURAL T

THURSDAY APRIL 18

WORKING CLASS SOUND BASH, $2 COVER

SATURDAY APRIL 20 MEN IN GREY SUITS, COVER

WHISKEY SPECIALS THIS MONTH 2440 S. BERETANIA HONOLULU, HI www.annaobriens.com

KILBEGGAN $4.00 BUSHMILLS MALT $7.50

free

moped from ka leo?

BE ONE OF THE TOP 5 ATTENDEES TO UH ATHLETICS GAMES BETWEEN 3/13/13 TO 4/20/13 FOR YOUR CHANCE TO COMPETE FOR THE FREE MOPED

Ka Leo | Page 13

Wednesday, April 10 2013

DINING GUIDE

Filling up with fine Filipino food A RIEL R AMOS Special Issues Editor

1. T H E L M AʼS R E S TAU R A N T ( WA I PA H U) Considered by some as a hole-in-the-wall, this restau-

1

rant can be out of the way, but is definitely worth the distance.

Ser ving dishes such as pork adobo (vinegar stewed pork), pinapaitan (beef and tripe stew), dinengdeng (shrimp, long beans, pumpkin, eggplant and murungai soup) and more, the owner Thelma and family have been delivering a taste of the Philippines to Hawai‘i for more than 20 years.

2 . BAU T I S TAʼS F I L I P I N O K I T C H E N (A I E A)

COURTESY OF THELMA’S RESTAURANT

For a taste of quick and affordable Filipino food, head to Bautista’s Filipino K itchen at Pearlridge’s uptown food court.

Premade to-go, this restaurant offers an assortment of Filipino foods like chicken papaya soup

and blood meat as well as banana lumpia and karioka (deep fried mochi balls with a sugar glaze). The food is laid out in front of you, so you can choose which dish you want to tr y.

There are one -, two -, and three choice containers with the op tion of ordering side dishes.

tween three or four people if you order a couple of entrees.

3

H E L M AʼS R E S TAU R A N T 1TAddress: 94-366 Pupupani St. Hours: Mon-Sun, 5:30 a.m.-9 p.m.

Contact: 808-677-0443 Website: thelmasrestaurant.com

BAU T I S TAʼS F I L I P I N O

2 KITCHEN

3. M A B U H AY C A F É & R E S TAU R A N T (C H I N AT OW N)

Address: 1049 River St. Hours: Mon-Sat, 10 a.m.-9 p.m.

Contact: 808-545-1956

This Filipino restaurant is inconspicuously placed between Chi nese rest aura nt s . S er v i ng home -style Filipino food since 1963, the menu is separated into shrimp, fish, pork, beef and goat dishes. There are also vegetarian options and an assortment of sweet dessert items. The portions are big enough to share be -

M A B U H AY C A F É &

3 R E S TAU R A N T ARIEL RAMOS / KA LEO O HAWAI‘I

Address: 98-1005 Moanalua Rd. Hours: Mon-Sat, 10 a.m.-9 p.m.; Sun, 10 a.m.-6 p.m.

Contact: 808-487-2234 Website: bfkhawaii.com

Dining with the Land of the Rising Sun CAITLIN KURODA Features Editor When you think of Japanese food, a plethora of dishes and specialties come to mind – sushi, tempura, ramen and teppanyaki, just to name a few. With so many options, choosing what type of Japanese food you may be in the mood for can be difficult, so refer to this list for some of Honolulu’s most exceptional Japanese eateries.

creamy salmon and ahi poke for less than $11, complete with miso soup and pickles. An added bonus is that you can order beer from Shirokiya’s Yataimura Beer Garden during happy hour to accompany your meal.

1

2

1. M AG U RO Z A N M A I One wouldn’t expect to find quality sushi at a reasonable price in the middle of Shirokiya, but that is exactly what Maguro Zanmai, located between the takoyaki stand and the self-serve yogurt booth on the second floor, offers. This sushi bar prizes fresh fish, particularly maguro (ahi) served in various ways. Its best deals come from the donburi section of the menu. Order a bowl of rice with eight pieces of salmon sashimi and salmon roe on top or two bowls of

and sashimi to fusion creations and rice dishes, Gazen’s offerings are the perfect size for groups of people to share and sample. A must-try is the restaurant’s homemade tofu – normal, soymilk broth and black sesame seed – which comes in a sampler set for $12.

No meal is complete without dessert, and Gazen’s are exceptional. Between sweet potato mochi with ice cream, and crème brulee, you won’t be able to choose just one.

round slabs of tonkatsu (deep-fried pork cutlet) that contain fillings, including cheese, garlic and black pepper. The katsu, served steaming and crunchy, is accompanied by a bowl of shredded cabbage and a wooden bowl of rice to share, as well as dipping sauces. The atmosphere is clean and welcoming, and the service will keep you coming back. The cost of eating here can run high (usually around $20 per entrée not including appetizers and dessert), but going for lunch makes the meal more affordable.

3 PAIGE TAKEYA / KA LEO O HAWAI‘I

1 M AG U RO Z A N M A I Address: 1450 Ala Moana Blvd.

Ste. 2250 Hours: Mon-Sun, 10 a.m.-10 p.m.

Contact: 808-973-9111 (Shirokiya)

2 I Z A K AYA GA Z E N Address: 2840 Kapi‘olani Blvd.

Hours: Mon-Thurs, Sun, 5 p.m.-11 p.m.; Fri-Sat, 5 p.m.-1 a.m.

Contact: 808-737-0230 Website: e-k-c.co.jp/tenpo/ honolulu-e.

2 . I Z A K AYA GA Z E N You know that a Japanese restaurant is good when you see it filled with native Japanese diners, both residents and tourists. Typical of an izakaya (a drinking establishment that serves food in pupu portions), Gazen has a bit of everything for its dining patrons. From fried appetizers

3 K I MU K AT S U

PAIGE TAKEYA / KA LEO O HAWAI‘I

Address: 320 Lewers St. Hours: Mon-Sun, 11 a.m.-11 p.m.

Contact: 808-922-1129

3. K I MU K AT S U For a different kind of katsu experience, try Kimukatsu in Waikīkī.

This restaurant specializes in thick,

PAIGE TAKEYA / KA LEO O HAWAI‘I

Wednesday, April 10 2013

Page 14 | Ka Leo

DINING GUIDE Cater to your Korean cravings JOSEPH H AN Associate Chief Copy Editor If you don’t have a Korean friend whose family can show some hospitality when it comes to cuisine, here are some places to consider for Korean dining.

1. Y U C H U N KO R E A N R E S TAU R A N T Even though you’re not supposed to, the next time you’re driving to town on Kapi‘olani Boulevard, take a “yuchun” to this place. Yuchun is known for its naengmyun, or buckwheat noodles served in an icy broth topped with a slice of meat and pickled cucumbers, and it is a chewy and refreshing dish. The seasoned and hot kalbi (barbecue short ribs) complements the cold noodles, and they go great when eaten together. Naengmyun is also offered in a spicy form mixed with kimchi, but don’t expect much from the banchan (side dishes) because they are not as various as at other restaurants.

2 . I R E H R E S TAU R A N T This place is ‘Ireh’-sistable. Ireh boasts healthy ingredients and traditional home cooking. Striving to provide comfort food, Ireh offers an array of jook (rice porridge), soups and mandoo (dumplings). The highlights of this restaurant include its spicy yet tasty tteokbokki (braised rice cake), which is fit for sharing and comes with rice cake and udon. Although Ireh mostly offers vegetarian dishes, its meat jun is crispy and good on its own without additional sauce.

Also great on the menu is the patbing-

soo, Korean shaved ice topped with azuki beans, condensed milk, strawberries, mochi balls and rice powder, for dessert.

3. M I L L I O N R E S TAU R A N T This restaurant is one in a million.

With multiple booths for do-it-yourself cooking, Million is an ideal place for group dining, offering sets that include enough portions of meat options, rice, soup and side dishes to go around.

Specialties include its kalbi, sul lul tang (a beef broth and brisket soup including a boiled beef bone) and bibimbap (rice that is mixed with vegetables, beef, chili pepper paste and an egg on top).

1 YUCHUN KOREAN RESTAURANT Address: 1159 Kapi‘olani Blvd.

Hours: Mon-Sun, 11 a.m.-10 p.m.

Contact: 808-589-0022

2

I R E H R E S TAU R A N T

Himalayan Kitchen offers a lunch buffet Monday through Saturday from 11:30 a.m. to 2:30 p.m.

Indian restaurants A RIEL R AMOS Special Issues Editor

1. C A F É M A H A R A N I (MO ʻ I L Iʻ I L I)

Address: 911 Ke‘eaumoku St. Hours: Mon-Sat, 8 a.m.-10 p.m.; Sun, 11 a.m.-10 p.m Contact: 808-943-6000 Website: irehrestaurant.com

3

BIANCA BYSTROM / KA LEO O HAWAI‘I

M I L L I O N R E S TAU R A N T Address: 626 Sheridan St. Hours: Mon-Thurs, Sun, 11 a.m.-12 a.m.; Fri-Sat, 11 a.m.-2 a.m.

Contact: 808-596-0799

T his 20 -seater Indian restaurant is always packed, and the wait time for a table can range from half an hour to more than an hour on busy evenings.

T he dishes are f ull of f lavor, and the spiciness can be adjusted from mild to spicy, depending on your tolerance. Entrée portions seem small for the prices, but the naan, roti and paratha breads are large and can easily be shared among three or four people. A lthough this res taurant does not take reser vations, you can call during business hours up to 45 minutes ahead to place your name on the waiting list.

2 . C A F É TA J M A H A L (K A I MU K Ī)

Naengmyeon is typically served in a large stainless steel bowl.

PAIGE TAKEYA KA LEO O HAWAI‘I

A short walk from campus, Café Taj Mahal was founded by a relative of the owners of Café Maharani. The upside of this tasty eater y being less well-known is that there is usually a short wait to be seated. However, due to having a smaller kitchen and only one or two cooks present, you may wait a while to be ser ved.

3. H I M A L AYA N K I T C H E N (K A I MU K Ī) Relatively new on the scene, Himalayan K itchen mixes Nepalese and Indian

cuisine to bring a unique f lavor of spices and regional cooking in its vegetarian and non-vegetarian dishes. A lthough the Indian dishes are well-seasoned, tr y some of the Nepalese dishes that the restaurant is known for. The portions are small and entrees range from $10 -$20 a plate, so be sure to order at least a couple of dishes if you are dining with friends.

Note: It is BYOB.

1

CAFÉ MAHARANI Address: 2509 South King St. Hours: Mon-Sun, 5 p.m.-10 p.m Contact: 808-951-7447 Website: cafemaharanihawaii.com

2

C A F É TA J M A H A L Address: 3036 Wai‘alae Ave., Suite B-4 Hours: Mon-Sun, 11 a.m.-2 p.m. and 5 p.m.-10 p.m.

Contact: 808-732-6496 Website: cafetajmahal.com

H I M A L AYA N K I T C H E N 3 Address: 1137 11th Ave. Hours: Mon-Sun, 5 p.m.-10 p.m.; Tues-Fri, 11 a.m.-2 p.m.

Contact: 808-735-1122

Ka Leo | Page 15

Wednesday, April 10 2013

preview a Leo is zing beat leat t i m e ertising varsity ofthe re you reading call me maybe date as s a m e melanin

DINING GUIDE

CLASSIFIEDS

FREE ONLINE ADS

PRINT ADS As cheap as $10!

With UH Email Account www.kaleo.org/classifieds

L u t conum egerum autere c u m di, Cas c o n s fautui d e m efessis acto non nos, Catus tudentero cultore

NEWMAN CENTER - HOLY SPIRIT PARISH CATHOLIC CAMPUS MINISTRY

Your home away from home... a place to pray, study, rest, and make new friends.

1941 East-West Road, Honolulu, HI 96822 808-988-6222 Mass Schedule: Student Mass: Wed, 9:00 PM Mon: 12:10 PM (Eucharistic Service)/ Tues-Fri: 12:10 PM Saturday: 5:00 PM / Sunday: 9:00 & 11:00 AM, 5:00 PM

INTRODUCING OUR "5 FOR $5� SPECIALS 5 Locations. 5 Specials. Only $5!

Any Wingstreet with a 20 oz Fountain Drink Campus Center 1st Floor Bale Deli Sandwich with a 20 oz Fountain Drink Hemenway Hall

Mini Loco Moco with a 20 oz Fountain Drink Campus Center 2nd Floor Fruit Cup or Yogurt Parfait with a Medium Coffee Campus Center 2nd Floor Nacho Bell Grande with a 20 oz Fountain Drink Campus Center 1st 1s t Floor F uhmdining.com Starting April 15th through 26th

Wednesday, April 10 2013

Page 16 | Ka Leo

DINING GUIDE Ka Leo is recruiting Advertising Account Executives for our growing program!

Apply Today!

FREE DINNER!

808-956-7043 www.kaleo.org/jobs

START YOUR DAY WITH US

Hale Haumana o ke Akua

Every WEdnesday 6:30 pm

“Progressive & passionate about Jesus”

Christian Faith, Fellowship, Food and Fun! Campus House 2324 Metcalf St Honolulu, HI 96822

Episcopal Diocese of Hawaii

Sign-up online for an invitation to a private VIP shopping event! www.higoodwill.org/freshstart

Kaimuki Hours of Operation: p Mon - Fri.: 8am - 7pm Sat.: 9am - 5pm Sun.: 9am - 2pm

Self-Storage

www. kaimukistorage.com

www.higoodwill.org twitter.com/goodwillhawaii

youtube.com/hawaiigoodwill

facebook.com/goodwillhawaii

thegoodwillhunter.com

Visitt & C V Cont Contact onta ontact ntact ta us a ta at: 2919 9 Kapiolani Kapi Blvd.

B Ho onnolulu, onolulu, nolulu, lulu lu, HI 996 968 68826 (8008)) 732-03 (80 3337

Read News at Nine every weekday morning at kaleo.org.

Ka Leo | Page 17

Wednesday, April 10 2013

DINING GUIDE

JAPAN E S E B E E F BOWL

T HAI E A SY COCON U T S WE E T RIC E A RIEL R AMOS Special Issues Editor

If you’re looking for something sweet and simple, try this adapted Thai coconut rice recipe. Altogether, the recipe takes only half an hour to make and much less to devour.

INGREDIENTS: 1 can coconut milk 1 tsp vanilla extract 1 cup sweet rice mochi gome

JETALONE / FLICKR

CAITLIN K ELLY News Editor

Gyudon, which literally means beef bowl in Japanese, is a popular dish that consists of rice, beef and onions. In Japan, it can be found in many restaurants, and some fast food chains will carry gyudon exclusively. If you’re craving a warm, comforting and simple dish, try this recipe out for yourself.

INGREDIENTS: 4 cups steamed rice 1 lb thinly sliced beef 1 onion, thinly sliced 1 1/3 cup dashi soup

1 ripe mango 1 Tbsp sugar (optional)

DIRECTIONS: 1. Heat the coconut milk in a skillet and bring to a boil.

2. Stir in the vanilla extract and sugar.

3. Lower heat to low, add the sweet rice and cook until tender, constantly stirring. Sweet rice has a tendency to burn, so make sure to keep stirring.

4. When rice is soft and has absorbed most of the milk, scoop contents into a bowl and set to the side.

5. Dice or slice pieces of mango and top sweet rice.

5 Tbsp soy sauce 3 Tbsp mirin 2 Tbsp sugar Benishoga (pickled ginger, optional)

DIRECTIONS: 1. In a large pan, bring dashi, soy sauce, sugar and mirin to a boil.

2. Add onion slices and simmer for three to four minutes or until soft.

3. Add beef to the same pan and simmer for three to four minutes or until browned.

4. Put one cup of rice into individual bowls.

5. Serve beef on top of rice.

SWANKSALOT / FLICKR

Wednesday, April 10 2013

Page 18 | Ka Leo

DINING GUIDE

Mamma mia: Italian restaurants to check out CAITLIN K ELLY News Editor

1. B R AVO R E S TAU R A N T If you’re looking for good food in a laid-back environment, Bravo is the place to be. Located near Pearlridge Shopping Center, this family-style restaurant will fill you up without leaving your wallet starving. The fresh-baked garlic rolls are the perfect appetizer; they’re free and come with unlimited refills.

However, don’t let yourself get carried away before ordering an entrée. The wide variety of pastas, pizzas, meats and sandwiches are sure to satisfy even the pickiest of parties.

3. SA B R I N AʼS

Sabrina’s prides itself on providing authentic, homemade Italian food. The wait can be long, but cards on each table explain that it is because of the care put into each dish. It’s BYOB, so if you bring a bottle of wine and some good company, the time will fly by. Entrees are rather pricey in the $15$20 range, but it’s well worth it on a special occasion. Try the gnocchi (potato dumplings), which are flavorful and cooked to perfection. This restaurant is within walking distance of campus, but make reservations before you go.

1

1

B R AVO

2

O L D S PAG H E T T I FAC T O RY

Address: 98-115 Kaonohi St. Hours: Mon-Thurs, Sun, 11 a.m.-10 p.m.; Fri-Sat, 11 a.m.-11 p.m.

Contact: 808-487-5544 Website: bravorestaurant.com

Address: 1050 Ala Moana Blvd.

Hours: Mon-Fri, 11:30 a.m.-2 p.m.; Mon-Thurs, 5 p.m.9:30 p.m.; Fri, 5 p.m.-10:30 p.m.; Sat, 11:30 a.m.-10:30 p.m.; Sun, 11:30 a.m.-9:30 p.m.

Contact: 808-591-2513 Website: osf.com

2 . T H E O L D S PAG H E T T I FAC T O RY

Vintage décor combined with friendly service and satisfying food is what sets The Old Spaghetti Factory apart from others. Whether you’ve been going to this Ward Warehouse eatery since childhood or have come to appreciate its cuisine, you’ll want to come back for more.

The mizithra cheese and browned butter pasta is a must have, as well as the spinach and cheese ravioli. Prices are reasonable, especially if you order a dish that comes as a complete meal, which includes a soup or salad, beverage and your choice of spumoni or vanilla ice cream.

3

S A B R I N AʼS Address: 3036 Wai‘alae Ave Hours: Tue-Sun, 5:30 p.m.-10:30 p.m.

Contact: 808-739-0220

PAIGE TAKEYA / KA LEO O HAWAI‘I

Mediterranean and Middle Eastern eateries 1

2

PAIGE TAKEYA / KA LEO O HAWAI‘I

A RIEL R AMOS Special Issues Editor

well-seasoned but with smaller portions. Olive Tree is BYOB and next to a well-stocked wine shop. This place is busy ever y night, so arrive early. Parking in the private lot is often difficult, so opt for street parking.

OLIVE TREE CAFE Address: 4614 Kī lauea Ave. Ste 107 Hours: Mon-Sun, 5 p.m.-10 p.m.

Contact: 808-737-0303

2

DA FA L A F E L K I N G

3

SHALOHA

2 . DA FA L A F E L K I N G (MO ʻ I L Iʻ I L I) W hat started off as a traveling food truck and small kiosk in Waikīkī has resulted in a permanent location a 10 to 15 minute walk from campus. You can enjoy the unique f lavors and dishes of Middle Eastern cooking like falafels, kebab sandwiches, sabich (eggplant) sandwiches and shawarma plates. A lthough a small restaurant that can seat 20 people at most, this spot offers an intimate setting with friendly waiters and waitresses, quick service and lots of free side dishes and dessert when dining in.

Address: 2239 S. King St. Hours: Mon-Fri, Sun, 11 a.m. -3 p.m. and 6 p.m.-9 p.m.

Contact: 808-949-2239

Address: 3133 Wai‘alae Ave. Hours: Mon-Fri, 10:30 a.m.-8:30 p.m.

Contact: 808-744-4222 Website: shalohapita.com

3. S H A L O H A (K A I MU K Ī)

3

1. O L I V E T R E E C A F É (K A H A L A) Small and unassuming, this restaurant ser ves up some of the best Greek and Mediterranean dishes on the island. From the fresh hummus and babaganoush to the shawarma plate and lamb souvlaki, each dish is

ARIEL RAMOS / KA LEO O HAWAI‘I

Shaloha boasts a menu inspired by Israeli st reetfood that includes shawar ma, fala fel, schnit zel, sab ich (egg plant), shakshuka ( poached eggs) and pit a baked f resh da ily. Dishes are decently pr iced w ith sandw iches ranging f rom $6.50 to $8.75 and combos (comes w ith t wo sides) ranging f rom $9.50 to $11.75.

T he homemade pit a bread is reason enough to v isit .

T hese delicious pockets are sold in packs of si x for $5. V iew a f ull menu w ith descr ipt ions and ingredi ents at its website.

Wednesday, April 10 2013

Ka Leo | Page 19

DINING GUIDE Calling all RIOs! Ka Leo can help you raise money for your y organization! g

Need Help with Insurance?

D E N N I S VA N A I R S DA L E Independent Insurance Agent

Life, Long Term Care, Disability, and Critical Illness Insurance 808-255-8831 vanairsdale@hotmail.com UHPA/NEA Retired Life Member

Come by the Ka Leo Office or email advertising@kaleo.org for more information.

2445 Campus Road Hemenway Hall 107 808-956-7043

Address: 1423 Kalakaua Ave. Honolulu, HI, 96814

15% off w/

UH ID Accepted Here

WANT TO SAVE AS MUCH AS $12,000 ON TUITION AND FEES? LEARN HOW AT WWW.15TOFINISH.COM

PHONE: 808-942-5599

Open 10am - 10pm Monday - Sunday

Wednesday, April 10 2013

Page 20 | Ka Leo

DINING GUIDE GE RMAN PRE TZE L S COMPILED BY TIM M ETR A Associate Opinions Editor

DIRECTIONS:

1. Sprinkle the yeast over one cup of warm water in a bowl, which should be no more than 100 degrees F (40 degrees C). Let it stand for 10 minutes until If you would like something to the yeast softens and begins to foam. snack on while lounging around 2. Stir in flour, vegetable oil and table salt to make a thick, smooth batter. or on the go, here’s a recipe for Knead the dough on a well-floured surface until elastic for about five minutes. o pretzel that can loop right into Form the dough into a ball, cover it with a cloth and let it rest for one hour. ap your eating time. you 3. Line a baking sheet with parchment paper.

4. Cut the dough ball into 12 even pieces and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece INGREDIENTS: into a “U” shape, then cross the two tails to make a loop. Spread the two tail ends 1 (.25 ounce) ou packet apart, bring them up and press the ends into the top of the loop to form the pretzel active dry yeast shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.

1 cup warm water 5. Preheat an oven to 475 degrees F (245 degrees C). degrees F / 40 degrees C) (100 degree 6. Fill a large saucepan about half full of water, bring to a boil and stir in the 1 1/2 ccups all-purpose flour baking soda. Working one at a time, drop each pretzel into the boiling water 2 Tbsp vegetable oil and let cook for one minute to give the pretzel a skin. Place the boiled pret1/2 tsp table salt zels onto the prepared baking sheet and sprinkle each one with coarse salt 1 1/4 cups all-purpose flour after they dry for a few minutes.

2 Tbsp baking soda 7. Bake in the preheated oven for about 9-12 minutes until the pretzels Coarse salt are golden brown.

Taste of Manoa: The Inside Scoop!

We want to share some Campus Center Dining experiences and dishes that might be new to you. If you love the food and have already tried out the dishes mentioned, make sure to come and check out Taste of Manoa!

If you have already tried those dishes or if you really want to see what the talented chefs at Seduxo can do, make sure to check out our TASTE OF MANOA EXPERIENCE ON 4.11.13 at 5:00pm.

We got the inside scoop from Sodexo General Manager Donna Ojiri. She told us, “I have a lot of favorites at our Campus Center Food Court! Right now it is chilly and I like our hot udon to keep me warm! Another favorite is Furikake Fish! It is always moist and full of flavor. The fi sh we are using now is Swai, which is related to catfi sh...and a sustainable fi sh! During the summer months, I like our local Tossed Salad Station. My current favorite is Mesquite Chicken Salad.”

Not only do you get to try all kinds of exotic and fancy food dishes, it’s all at a very reasonable price for UH students, faculty and staff. While the dishes may be fancy, the setting will be very warm and friendly with live music so bring your family and friends!

Sodexo Executive Chef Campus Center Food Court and Catering Philip Shon said, “I try to eat healthy because Im already food all day long. So my favorite food is is our BBQ chicken with Brown Rice and Steamed Vegetables.”

Get some real world opportunities to build business skills, learn managment concepts, and build your work all while making life long friends. Join the campus Center Board and build your resume, and your career!

Mark your calenders for Taste of Manoa for even more opportunities to sample tasty dishes from our very own Sodexo chefs!

Attention Students

Email ccb@hawaii.edu for more information

Wednesday, April 10 2013

Ka Leo | Page 21

DINING GUIDE

Wednesday, April 10 2013

Page 22 | Ka Leo

DINING GUIDE Los Angeles Times Daily Crossword Puzzle Edited by Rich Norris and Joyce Lewis

Tel: 988-0212 2955 E. Manoa Rd. Honolulu, HI 96822

CROSS

WORD PUZZLE

e e r F w/ UH ID

Sunday thru Thrusday: 10:30am - 9:00pm Friday & Saturday: 10:30am - 10:00pm 1295 S. Beretania St. Honolulu, HI 96814 (808) 626-5202

all tattoos w/ uh id

45 YEARS OF COMBINED EXPERIENCE LET OUR PROFESSIONAL TATTOO ARTISTS ADD TO YOUR BODY CANVAS TODAY! WWW.CONSCIOUSCANVAS.COM

Hours

15% off

2570 S. BERETANIA ST 808-597-8234

Free fries and drink with purchase of a burger

FIND SOME FRESH INK FOR THE HOLIDAYS!

Ka Leo | Page 23

Wednesday, April 10 2013

DINING GUIDE

K ELLY SLOAN Staff Writer

GRE E K FU S ION BU RGE RS

15% Off w/ UH ID

Mediterranean-style cuisine gives room for creativity in the kitchen. A combination of a classic American food with a Greek spin creates a Greek burger. These spicy burgers are a meal on a plate with meat, bread and veggies. They are easy to make when you are short on time but not taste.

Recipe from recipe.com/greek-fusion-burgers/ Servings: 4 servings Prep time: 25 mins Total time: 35 mins

Authentic Nepalese & Indian Cusine

BYOB No Corkage Indoor & Outdoor Seating Reservations for Parties

MIRIAM KATO/FLICKR

DIRECTIONS:

1137 11th Ave. and Waialae

1. In a medium bowl, combine turkey, one teaspoon of the chile peppers and oregano. Shape mixture into four 1/2-inchthick oval patties.

INGREDIENTS: 1 lb uncooked ground turkey breast 2 tsp finely chopped canned chipotle chile peppers in adobo sauce 1 tsp dried oregano, crushed 1/4 cup light tub-style cream cheese, softened1/4 cup shredded reduced-fat cheddar cheese 1 Tbsp finely chopped green onion 1/8 tsp salt 2 large whole wheat pita bread rounds, halved 8 small slices tomato 1/2 of a medium cucumber, cut into thin bite-size strips

2. Grill patties on the rack of an uncovered charcoal grill directly over medium heat for 10 to 13 minutes or until an instant-read thermometer inserted into the side of each patty registers 165 degrees F, turning once halfway through grilling.

3. Meanwhile, in a small bowl, combine the remaining one teaspoon chile pepper, cream cheese, cheddar cheese, green onion and salt.

4. Open cut sides of halved pita bread rounds to make pockets. Spread cream cheese mixture into pockets. Add cucumber, grilled patties and tomato.

Lunch:Tues-Fri 11AM-2PM Dinner: Mon-Sun 5PM-10PM Live Entertainment & Belly Dancing every 1st and 3rd Sunday of the Month

University of Hawaii at Manoa

Student Rec Services

SWI S S R ÖS T I

SAR AH NISHIOK A Opinions Editor

DIRECTIONS:

JASON RIEDY/FLICKR

Rösti is a Swiss potato cake commonly eaten by farmers as a breakfast meal. In America this dish is called “hash browns” and is accompanied by eggs and some type of breakfast meat. While traditional rösti is made with only potatoes, modern variations include onions, apples, cheese or herbs.

Rösti is now considered a side dish but can easily become its own meal with a little customization. Add meats, vegetables and seasonings according to your tastes for a personalized breakfast cake.

INGREDIENTS: 1 lb yellow potatoes 2 Tbsp unsalted butter 1 Tbsp vegetable oil Chopped meats, vegetables and seasonings to taste

1. Simmer whole, unpeeled potatoes in a pot covered by two inches of water for 25-30 minutes.

2. Drain potatoes, cover and refrigerate for four hours or up to two days.

3. Peel and shred potatoes with a coarse grater, then season with salt and pepper to taste. Add any other shredded or chopped ingredients and carefully mix in with a fork.

4. Heat one tablespoon of butter and half a tablespoon of vegetable oil in a nonstick skillet until the foam is gone.

5. On medium heat, add shredded potatoes and spread evenly over butter/oil mixture. Press potatoes down with a spatula to make an even cake shape.

6. Reduce heat to low. Cook potatoes for 10 to 12 minutes or until underside is golden brown.

7. Slide potato cake onto a large plate, then place another large plate on top and flip potato cake onto it so that the browned side is on top.

8. Repeat step four.

9. Slide potato cake into the skillet with the browned side up, and cook for 10 to 12 minutes until underside is golden brown.

10. Transfer potato cake to a serving plate and enjoy.

Get Active!

Student Recreation Services 1337 Lower Campus Rd. Honolulu, Hawaii 96822

Hours: Mon - Fri: 8:00 am - 6:00 pm Sat: 8:00 am - 12:00 pm

(808) 956-6468

for all our schedules and events visit us at facebook.com/UHMRECSERV

Wednesday, April 10 2013

Page 24 | Ka Leo

DINING GUIDE SYDNEY CHESTNUT Staff Writer From a young age, sophomore first baseman and ‘Aiea native Leisha Li‘ili‘i had her mind set on becoming a member of the University of Hawai‘i Rainbow Wahine softball team.

“It’s my dream team,” Li‘ili‘i said.

“I wanted to play here ever since I was in intermediate. As soon as I got the offer, I took it; I didn’t care about any other school. I didn’t want to go away.

My mind was set already on UH.” Li‘ili‘i has been a spark in UH’s offensive lineup since earning her recognition as Western Athletic Conference Freshman of the Year last season. She is the sixth player in UH softball history to earn this award.

“She didn’t play first last year, all she did was hit for us,” head coach Bob Coolen said. “So when she was the WAC Freshman of the Year, all she had to worry about was three or four at bats a game. Now she has to

worry about fielding balls and having that presence on the field.”

And Li‘ili‘i is putting up even better numbers this season, currently leading the team with a .324 batting average and 33 RBI. Li‘ili‘i is looking to add to her 10 home runs in the second half of the season.

“I’m focusing on home runs right now,” Li‘ili‘i said. “My main goal is to hit at least two home runs per threegame series and to just keep a consistent batting average.”

Li‘ili‘i has proven herself to be a valuable asset on defense this year.

“We knew we would use her at first because of her physical presence,” Coolen said. “She’s intimidating over there. We throw it anywhere near her, and she gets it.”

Although this is her first appearance in the Big West Conference, she has already made a name for herself in the batter’s box.

“Every team we have faced so far respects her,” Coolen said. “From

Northridge to Davis to UC Riverside, teams [are] unintentionally [and] intentionally walking her.”

But Li‘ili‘i said the best part of her college career this far has been her relationship with her team.

“Generally just being able to share my college experience with a bunch of girls that I spend most of my time,” Li‘ili‘i said. “It’s good to have that connection with the other girls.”

Li‘ili‘i has time to do more damage to the record books, but she has big plans beyond college.

“Hopefully I will end up playing pro ball,” Li‘ili‘i said. “Like teams in Italy, anywhere in Europe, Japan.

Anywhere that I have the opportunity to play, I’ll go.”

UPCOMING GAMES Hawai‘i at Cal State Fullerton Saturday, 1 p.m.

Saturday, 3 p.m.

Sunday, 9 a.m.

A ‘Bow un-‘Leish’-ed

want to win a

free

moped from ka leo?

BE ONE OF THE TOP 5 ATTENDEES TO UH ATHLETICS GAMES BETWEEN 3/13/13 TO 4/20/13 FOR YOUR CHANCE TO COMPETE FOR THE FREE MOPED

Sophomore first baseman Leisha Li‘ili‘i is second in the Big West Conference with a .686 slugging percentage.

KENT NISHIMURA KA LEO O HAWAI‘I

FREE ADMISSION WITH VALID STUDENT ID VISIT HAWAIIATHLETICS.COM FOR SEASON SCHEDULES

LIKE US ON FACEBOOK:

FACEBOOK.COM/HAWAIIATHLETICS