Town’s motto is “Local first, organic whenever possible, with Aloha always.” Chef/owner Ed Kenney lovingly showcases local ingredients: in a pork sugo on the lightest gnocchi you may ever have, or as the seasonal produce tossed with hand-cut pasta. Kenney definitely has a way with pork: If you see it on the menu—as charcuterie, porchetta, or roasted shoulder—get it. I also love the mussels in a fennel and Cinzano broth. Order it with a side of fries, and use them to soak up all the goodness. Also worth checking out: Kaimuki Superette across the street, Chef Kenney’s casual breakfast and lunch spot specializing in sandwiches.