The Big Island of Hawaii has numerous of restaurants that provide an upscale experience. Once in a while, you want to just come in your slippas’ and dine where the locals hang. A little more relaxed, a bit more local flavor and no shortage of interesting personalities.
Umekes Fishmarket Bar & Grill is reputed to be the place where Poke’ Nachos were born. Started by a local fisherman & chef, the fish is caught, processed and then served in a situation that is about as fresh as you can get. Counter and table seating. Expect no frills, just excellent island food revolving around fish while you are seated between regulars. First timers should try the beef or poke bowls.
Bongo Ben’s gives that great view of the bay in Kona town and cranks out some pretty good omelets and pancakes while you are taking in the waves. Two favorites are the Bongo Benedict and the Banana Nut Pancakes, just two of the items on the massive menu.
The Kona Brewing Company is the place where you go to get the local brews with flavors you can’t match anywhere else. Like beer with chocolate or coffee, and the little twinge of taste zips up the suds. And, the food menu is a surprise with probably the best pizza combinations on the island.
Under The Bodhi Tree in the Waikoloa/Waimea area serves plant-based comfort food. Breakfast gets some organic octane with the Quinoa Superfoods Bowl, featuring maca, cinnamon, and local fruits. For lunch, the Ruben’s Garden will make you forget about meat for a while with a bright combination of grilled tofu, sauerkraut, swiss cheese and miso thousand island dressing.
The Tap Room proves that a flagged property can have a restaurant that caters to locals. Start with the fact they beers from all over Hawaii, then mix those drinks with some zippy pupus and sandwiches. Give it enough televisions and sports gear, and you get a relaxed sports bar environment. However, the food is up two notches. Emblematic are the short-rib sliders where the rib meat combines with a quail egg on an individual bun.
If you want the most unique local gourmet experience on the entire Big Island, then it is the Red Water Café. A former bar full of biker & Koa wood charm, Chef David Abrahams is a prize-winning dynamo of kitchen creativity. He is simply re-defining farm to fork in every dimension. Everything is two notches better, starting with the beet salad with pickled vegetables. With extensive sushi offerings, the Fuji Roll with tuna, crab, shrimp and tempura avocado would make a Tokyo businessman cry. On the backside of the experience, Chef David is now exploring the world of local chocolate with his yummy candies.