Frommer's Review
Since the doors opened in 2004, this tiny (14 tables) upscale neighborhood diner has been packed every night. If you've had your fill of Hawaii regional cuisine and long for some good ol' American food, not quite like mom used to make, chef Kevin Hanney whips up a gourmet version of macaroni and cheese (with smoked Parmesan), and the restaurant's signature dish is kim-chee steak (beef marinated in a sweet-hot sauce and grilled). A chalkboard menu lists the specials of the night (the smoked trout is a must). Diners are packed in close, so noise is a problem (you can easily find yourself screeching to be heard by your dinner partners). But the food more than makes up for this one flaw. Whatever you order, leave room for desserts, done by chef Samantha Choy (the baker for Sam Choy Restaurants), who always has a fruit crisp of the day on the menu. The most recent upgrade is their full bar.
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