Destination: Hawaii: Oahu
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Believe it or not, until a few years ago it was easier to find Hawaiian produce, meat and fish in restaurants on the mainland than it was in restaurants on the islands. All that is changing, as many young chefs and restaurateurs have been influenced by the same trend that has taken hold all over: a focus on using homegrown ingredients, essentially those that have traveled the shortest distance from “tree to the mouth.” At the same time, Hawaiian chefs have realized that visitors want to try dishes other than what they can get at home. Today restaurants on Oahu are opening at about the same rate as hotels, that is to say, almost daily.
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