The Honolulu Restaurant Serving Indigenous Hawaiian Ingredients
When I opened Town in 2005, it had a Cal-Med menu inspired by Bay Area locavore pioneers Chez Panisse and Zuni Café. Over the last few years, though, we’ve really embraced indigenous Hawaiian ingredients, such as limu sea vegetables, kukui nut, and taro.
This appeared in the May/June 2016 issue. Read more about Chef Ed Kenney's take on Honolulu here.