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The original Highway Inn in Waipahu opened in 1947, serving Hawaiian food such as laulau (pork wrapped in taro leaves and steamed), kalua pig (smoky, roasted pork), and poi (mashed taro). Also on the menu: classic American fare such as beef stew and hamburgers, recipes that founder Seiichi Toguchi picked up in internment-camp mess halls during World War II. For decades, Highway Inn remained a snapshot of food in post-war Hawaii. Then, in 2012, it opened a location in Honolulu and introduced a few twists, such as a Smokin’ Moco—smoked meat over rice and topped with two eggs—and a hoio salad, made with locally gathered fiddlehead ferns. The old favorites still remain, though, in the newer plantation-era-style restaurant.