There are over 20 locations of Roy’s across the U.S., but Roy Yamaguchi’s original location in the residential neighborhood of Hawaii Kai is still the most special. Here, the service makes guests feel like family, and the food is always reliable and comforting. Look out for Roy’s classic seared misoyaki butterfish and meatloaf with tempura onion rings. And for dessert? The chocolate soufflé, always. [$$$-$$$$]

Every Honolulu neighborhood has its go-to breakfast joint, but people travel out of their way for Jack’s. It’s a small, family-run business where service is efficient yet friendly. Jack’s is best known for its warm, tender biscuits with honey butter. Make sure to ask for the biscuits split and grilled, then couple them with hash browns, rice, fried Spam (or Portuguese sausages), and sunny-side up eggs for a quintessential Honolulu breakfast. [$]

A number of Italian restaurants in Hawaii naturally have a bit of Asian influence, but no place does it as well (or as gracefully) as Arancino at the Kahala. This is where to go for a romantic night or celebration dinner. Start with the Miyazaki Wagyu carpaccio and then move on to the generous and heady uni spaghetti. Share a whole salt-crusted branzino and finish with the roasted almond panna cotta. [$$$-$$$$]

Have you heard the commercials? “Next stop, Zippy’s!” Zippy’s is Hawaii’s iconic family diner chain with many locations throughout the state. Kids here grew up with Zippy’s chili (which they now sell frozen so parents can ship it to homesick college kids), and Apple Napples (flaky apple turnovers). This is the place to go for post-movie munchies (get the fried chicken and side of chili-cheese fries). And for a proper dinner, the Zip Min (a deluxe bowl of saimin, a noodle soup) or Zip Pac (mahi mahi, fried chicken, Spam, and teriyaki beef over furikake rice) never fail to please. [$$]

Though the weekly KCC Farmers Market has turned into a big tourist destination and can get uncomfortably crowded, it’s still a fun place to visit on Saturday mornings. Your best bet is to go super early (the market opens at 7:30 a.m. on Saturdays and people start arriving around 7 a.m.) to get all the best local produce — the Hawaiian mangoes and papayas are a dream come true. This market has a ton of prepared food, so come hungry. Look out for: Pacifikool (ginger sodas made with Hawaiian ginger), Made in Hawaii Foods (for a variety of stuffed mochi), Two Hot Tomatoes (fried green tomatoes), and North Shore Farms LLC (grilled pesto pizza). [$-$$$$]

For a breezy, beachside afternoon tea experience, head to the Veranda at Moana Surfrider, a classic spot where you’ll see multiple generations enjoying this civilized affair. With front-row views of Waikiki Beach, tea is served on the deck and arrives to the table in the classic three-tier style. Special touches include housemade lilikoi (passion fruit) curd with the warm scones, delicate haupia roll cakes, and the Surfrider’s famous lemongrass sorbet (served at the very end as a post-tea palate cleanser). [$$$]

Michael Mina’s first Hawaii project also happens to be one of the few steakhouses in Hawaii where there’s equal focus on quality cocktails (look out for the shochu with butterfly pea, lime, and lavender) and local seafood dishes (order the Kauai shrimp in red curry and the sake and hamachi poke). Situated on the top floor of the new International Marketplace, the Stripsteak bar is the ideal respite from a day of Waikiki shopping. [$$$-$$$$]

Things like shave ice and malasadas are the best-known Hawaii sweets among visitors, but locals know it’s all about the haupia (coconut custard/pudding) cakes. Every respectable bakery and dessert operation has a version of this cake, and the pink haupia cake served at Royal Hawaiian is exemplary. It features alternating layers of delicate, fine-crumbed vanilla cake and haupia cream. Order cake by the slice at the hotel’s signature Surf Lanai and Azure restaurants, or pre-order a whole cake for pick-up. [$]

Even if your favorite malasada is from another spot (like Champion Malasadas or Punahou Carnival), everyone can agree that a hot-from-the-fryer malasada at Leonard’s is an iconic Honolulu experience. These glorious orbs of deep-fried dough tend to be on the eggy side, moist with a perfectly golden exterior and just enough sugar. They come plain or dusted with li hing mui (salty dried plum powder) or cinnamon sugar, but it goes without saying: plain is best. If you have room for more, the malasada puffs are no slouch — those come stuffed with custard, haupia (a cross between coconut milk pudding and jelly), or dobash (chocolate) pudding. [$]

There are many great places for Korean plate lunch in Hawaii, but locals know that Gina’s does it best. Tucked inside Market City Shopping Center, Gina’s is a family-run operation where regulars are greeted by name and everyone has a go-to order. Make yours the #1 Gina’s Special plate: It comes with barbecue chicken, bulgogi, and kalbi, plus rice and your pick of four vegetable/starch sides. Get the japchae combination dish (they often run out of this by 7 p.m.), cabbage, bean sprouts, and shoyu potatoes. [$-$$]

Hands down, this is the ideal spot for perfect Hawaiian poke by the pound. Owners Josh Schade, Erika Luna, and their crew catch all the fish that’s served at Ahi Assassins (they firmly operate by the store's motto: "Caught here, not brought here. Slayed. Weighed. Filleted. MADE in Hawaii"). And if they don’t catch fish? Closed for the day. There are a dozen types of poke offered regularly in addition to entrees featuring cooked/prepared fish with side of rice. Be sure to pick up some great snacks for later: the smoked ahi dip and the kulolo (a dessert made from pounded poi, sugar, and coconut milk, flown in weekly from Kauai). [$-$$]

Chef Mavro is a stalwart of the local fine dining scene. George Mavrothalassitis (aka chef Mavro himself) is a French native (originally from Marseille) who has been living in Hawaii for 28 years. The dishes on his six-course tasting menu merge French sensibilities with all the benefits of Hawaii's excellent seafood, meats, and produce. Bonus points for a strong focus on wine pairings. Mavro’s signature dish is the salt-crusted local onaga (long-tailed red snapper) served tableside. [$$$$]

The granddaddy of Hawaii fine dining. Hidden in a second-floor office space and open for over two decades, Alan Wong’s is still the gem it was from the start. Don’t miss the signature "Poke-Pines" and "Da Bag" (in which steamed clams with kalua pig and mushrooms arrives in giant foil bag that’s popped at the table), and ginger-crusted onaga (red snapper). All meals must end with the coconut-haupia sorbet and local fruits tucked in a coconut “shell" made of dark chocolate and covered in toasted coconut flakes. It’s a showstopper that tastes as good as it looks. [$$$-$$$$]

Because of the strong Asian influences in Hawaii, the majority of our cake and sweets shops reflect Japanese, Chinese, Korean, or Filipino influences. La Palme is a classic example, creating sweets using French techniques with Japanese and Hawaiian flavors. Standouts include colorful roll cakes in flavors like matcha, coffee, and strawberry, and the Crunchy Choco Sandwich with macadamia nuts. [$]

MW Restaurant represents Hawaiian regional cuisine at its best. Opened by husband-and-wife team Wade Ueoka and Michelle Karr-Ueoka (both formerly of Alan Wong’s), MW showcases just how wonderful and gracious Hawaii fine dining can be. Menu favorites include the unagi-butterfish arancini, mochi-crusted opakapaka, and coconut cake (featuring coconut in multiple forms and textures, much more than "just" a coconut cake). Also don’t miss the monthly afternoon tea service — it takes place the third Sunday of every month, and it’s best to book as far in advance as you can. [$$$-$$$$]

For the best value sushi omakase Honolulu has to offer, make a reservation at the sushi bar and prepare to feast. It’s not cheap — the fish is of the highest quality — but it is reasonably priced at about $100 per person for an unfussy top-flight experience. The fish here is of the highest quality and is served without pretension and formalities. Look out for the akamutsu and Argentine langoustines with uni. And if you want to mix it up a bit, the chefs also offer a number of hot dishes, the best of which include an ikura-crème fraîche pan and misoyaki butterfish. Come during lunch for an excellent chirashi bowl. [$$$$]

Reservations are a must at Gaku, a classic izakaya with a cult following. It’s packed every night of the week, and spots along the bar are the most coveted. Gaku is a casual place, but meals get spendy very fast. It’s worth it. Order the negitoro tartare (with masago, ponzu, green onions, and a raw quail egg), the uni and ikura shooters topped with shoyu jelly, and the housemade tofu. [$$$$]

Kyung’s is a centrally located hole in the wall that’s a favorite of chefs and in-the-know locals. It’s best in the evenings, for a night of good company coupled with seafood and spicy Korean food that demands booze. Come with friends and order the large sashimi platter to share. Then add on a few hot dishes and a pitcher of strawberry soju slush, and call it a night. Kyung’s also make great poke (especially the salmon-ahi mix). [$]

Fancy hot dogs — made from buffalo, boar, and rabbit meat — dominate the menu at Hank’s, but there are also more “ordinary” hot dogs topped with chili, or wrapped in bacon. And Hank’s happens to make one of the city’s best burgers (smothered with secret “Hank’s Sauce”). You may order hot dogs and burgers on their own, but they’re best devoured as a combo meal with beef fat fries (ask for the garlic aioli) and a slushy-like pineapple ice to wash it all down. [$]

The casual downtown offshoot of MW Restaurant is worth a visit for chef Michelle Karr-Ueoka’s desserts alone. The savory offerings change daily, and regulars have their favorites — think cheffed up bentos and plate lunches. But take a peek in the pastry case, and you can’t go wrong. The coconut cake is a must, as is the chocolate cake — both are easy-to-love classics amped up with intensity and precision. [$-$$]

Honolulu’s Bar Leather Apron is a tiny, six-seat bar (there are a few table seats, but the bar is best) hidden in the mezzanine floor of a downtown financial building. It’s dark and seductive, one of the few serious cocktail spots in Hawaii. The BLA Old Fashioned made with fancy Wasanbon sugar has become an instant classic, while the E Ho'o Pau Mai Tai, finished with kiawe wood smoke, is unforgettable. [$$-$$$]

Described as “equal parts Hawaii and Brooklyn,” Fête can be as fancy or casual as you desire. Owned by a couple who once worked at the beloved Savoy in NYC, the restaurant features a comfortable bar with great cocktails and an easy-to-love menu that works as well for a weekday work lunch as it does for a decadent celebration dinner. Extra memorable items include the Chaz burger and twice-fried chicken. Definitely get housemade rocky road ice cream (with macadamia nuts) for dessert. [$$$]

Maguro Brothers is hidden deep inside Chinatown’s Kekaulike Market. At this little spot, it’s all about sashimi platters, donburi (get the king salmon sashimi with uni over rice), and poke by the bowl or pound. The fish quality is excellent and locally sourced for the most part, but what makes Maguro Brothers stand out is the outstanding knife work. That donburi and poke might be served in a styrofoam box, but you won’t find such beautifully cut fish casually sold to-go anywhere else. [$$]

Honolulu’s ever reliable and always satisfying spot for Vietnamese food is at the Maunakea Marketplace. The menu at Pho 97 is huge, so it’s all about knowing what to order: First, the bun rieu soup — hearty and generous with delicate crab cakes and cubes of pig’s blood; second, the com tam (broken rice) combo with barbecue pork, steamed egg, vermicelli cake, shredded pork-pig ears, and a fried egg; and last, but not least, don’t forget about the pho. [$-$$]

In the same way that Liliha Bakery is known for Coco Puffs, Kamehameha Bakery is known for poi glaze doughnuts. The deep brown crackled glaze isn’t exactly Instagram bait, but just bite or tear open to reveal a bright purple interior. Poi! These doughnuts are big, pillowy, and warm with a subtle flavor of sweet taro plant. FYI, for those with an extra sweet tooth, they also do an outstanding haupia-stuffed malasada. [$]

Coco Puffs are a Hawaii classic and come from only one place: Liliha Bakery. Each one is made of three parts: choux pastry, chocolate pudding, and chantilly (while chantilly usually refers to whipped cream, in Hawaii it often refers to a frosting made from whipped butter, egg yolks, and sugar). Liliha Bakery also happens to double as a legendary diner — get a seat at the bar and order the crisp waffles and the butter roll (ask for it split and grilled). [$]

If you’re only going to one spot for traditional Hawaiian food, make it Helena’s. Open since 1946, Helena’s won a James Beard America’s Classics award in 2000, and locals have been lining up since day one. First-timers should order the Set Menu D: this comes with kalua pig, lomi salmon, pipikaula (air-dried, juicy short ribs, quick fried for a bit of a crunch), and squid lu'au (a savory dish of squid and young taro leaves coconut in coconut milk) and poi (pounded taro, eaten as a primary starch) or rice. And if the wait is too long, Helena’s also does a great takeout service — there’s nothing like laulau and rice in the comfort of your own home or hotel room. [$$]

There’s always a good reason to stop by Mitsu-Ken: killer bento boxes to go. Parents pick these up for their kids’ school lunches, groups of friends take them to the beach, and they’re perfect for an on-the-go meal. People also head to this takeout-only hole in the wall when they have serious garlic chicken cravings. The chicken is chopped into two-bite chunks, battered, fried until crisp, and then coated in a garlic-shoyu-sugar glaze. There are many options on the menu, but make things easy and order the Mini Bento (which is not so mini). It comes with garlic chicken, rolled egg omelet, and hot dog all served over a base of furikake rice. [$]