Twice-fried chicken and foie gras gyoza reign at this New American brasserie in Honolulu‘s Chinatown, also known for potent cocktails like the Chumley (Earl Grey-infused rye and Vecchio Amaro del Capo with lemon, egg white, and smoked sugar cane). “Taste comes first, but we do local whenever we can,” points out co-owner Chuck Bussler. “We have a handshake deal with our chicken supplier, we buy from day boat fishermen, and 90% of our greens come from the island.” Exposed brick and reclaimed wood dominate its cozy dining room, which seats 40 guests at tables, plus 10 more at the bar and five at the chef’s counter.
