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Pork sisig made with pig's head, sizzling on a cast-iron at brunch, gives you a sense of how seriously Ed Kenney takes not taking things too seriously. This Kaimuki wine bar and restaurant runs on a modern Hawaiian sensibility, where lūʻau leaves show up in the fresh fish and mapo gravy lands on a biscuit. Kenney was a James Beard semifinalist, and the room fills with locals who already know the menu but still take a minute to choose.
The awards strongest first
- The Infatuation The Best Restaurants In Honolulu
- Eater The 38 Essential Honolulu Restaurants
- Honolulu Magazine Best Restaurants in Honolulu
- Honolulu Magazine Sausage & Clams · The Best Things We Ate in Hawai‘i
- James Beard Awards 2025 · Semifinalist · Best Chef: Northwest and Pacific · Ed Kenney
- James Beard Awards 2026 · Semifinalist · Best Chef: Northwest and Pacific · Ed Kenney
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Porchetta
“Standouts include the porchetta rolled with lūʻau and the sausage and clams in a light coconut milk broth.”
Eater -
Sausage and clams
“Standouts include the porchetta rolled with lūʻau and the sausage and clams in a light coconut milk broth.”
Eater -
Biscuit with mapo gravy
“But you should really come for brunch, when it’s tough to choose among the biscuit with mapo gravy”
Eater -
Banana pancakes
“An order of banana pancakes for the table is a must.”
Eater
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