These are the West’s culinary roots––the classic restaurants that weave together culture, atmosphere, and the best ingredients
Photo by Arnold Inuyaki (on Flickr Creative Commons); written by Jan Newberry
Hawaii wasn’t yet a state when the late Helen Chock opened her doors. Over sixty years, U.S. statehood, and a James Beard Foundation award later, her colorful cafe is run by her grandson, but tourists and locals alike still vie for one of the 12 tables to feast on traditional Hawaiian dishes like poi, poke, kalua pig, and luau chicken.
More: Helena’s Hawaiian Food