The deal: You won’t encounter many tourists at Ethel’s Grill, a Japanese and Okinawan diner with breakfast, plate lunch, hamburgers, and more. Don’t get lost in all the typical diner fare, though, and head straight for the tataki sashimi, or lightly seared ahi tuna marinated in garlic shoyu sauce. Ethel’s is family-owned, no frills, and tiny, but the food is incredibly flavorful and the service just as friendly. Cash only.Chris’s tips: "The spirit of Ethel’s comes from its owners. The owner’s daughter and her husband recently took over, but Robert, the son-in-law, is a trained chef and worked for Roy Yamaguchi and Alan Wong. So it’s not like they’re just sons and daughters working for their parents; they are amazing chefs keeping up the tradition, which I think is really important. I always get the tuna tataki and mochika chicken."

The deal: Modeled after Tokyo's speakeasy-style whiskey bars, Bar Leather Apron is a refined hideaway that boasts the state’s largest collection of brown liquor. Owners Tom Park and Justin Park only allow in the same number of people as there are seats, so be sure to make a reservation before you go for easy access to the classic cocktails (and signature takes, like the matcha Old Fashioned) that lie inside.Chris’s tips: "I very rarely go out to drink, but when I do, it’s always here. I like watching the owners work; they’re such nice guys. Bars like this can become pretentious, but they just limit the number of people for the craft. And there’s no dress code, so you can come in however you want. I always start with the shiso highball, because it’s really refreshing, and then follow that up with the lilikoi Old Fashioned, because it has a nice tartness that breaks up how Old Fashioneds tend to be a little sweet."

The deal: If there’s one thing you must eat in Hawaii, it’s poke, the marinated raw fish dish that’s currently sweeping the nation. And if you want to eat poke like a local, then grocery store poke is the way to go, especially from Foodland Farms. There are several locations, but this specific store was recently remodeled, so it’s particularly nice. Choose from an entire poke bar with different styles and get it over rice or just in a container, and most likely for under $8.Chris’s tips: "I like to keep poke simple, so I just go for the traditional variety. But this is where I always go for the dish."

The deal: There are plenty of izakayas around Honolulu, but chefs favor Gaku. Order whatever sushi is in season, plus the negihama tartare, or chopped hamachi with green onions, roe, quail egg yolk, and toasted nori, as well as the tako basil, which is steamed octopus with basil leaf, tomato, and soy rice vinaigrette. And be sure to ask about off-menu items, such as bone chips, or fried fish skeleton. Bring friends so you can taste a lot, but do be prepared to pay a pretty penny, as the small dishes add up quickly.Chris’s tips: "I hesitate to even tell people about this place, since it’s so small and already too crowded for me to go as much as I like. But I take everybody here when they visit. My favorite dish in the world is their ikura sushi. The way they cure the salmon roe is mind blowing, using a heavily bonito-rich dashi, so it’s very smoky. Salmon roe is kind of slimy and salty in its raw form, but the cure firms up the roe so it has a pop to it and it soaks up all that dashi. I always get two orders (four pieces) just for myself."

The deal: Shave ice — sort of like a snow cone but with shaved, not crushed, ice — abounds in Hawaii, and there are plenty of places to grab a cup. But not all shave ice is created equal, and locals say Waiola’s is the thinnest, with the syrups and even the mochi are made in house. There’s no wrong course here; pick as you please from the myriad flavors like passion fruit, green tea, haupia, and much more.Chris’s tips: "Make sure you go to the original location (listed here) for the most authentic experience."

The deal: "Brunch" is an understatement for the meal served at Koko Head Cafe, which goes far beyond the typical eggs Benedict and pancakes. Chef Lee Anne Wong created a brunch wonderland with comforting, familiar dishes that pull in influences from Hawaii and Asia primarily, resulting in plates like breakfast congee with bacon, Portuguese sausage, heritage ham, soft poached egg, cheddar cheese, scallions, and a cinnamon-bacon crouton. Go very, very hungry.Chris’s tips: "Koko Head is a very original, very Hawaiian take on brunch. The chef is a great friend with a generous spirit, which everyone experiences by never leaving hungry. I’m usually good for the day after eating here. I always get the Japanese rusk bread to start, which is like a Japanese white bread caramelized with sugar and topped with seasonal fruit and macadamia yogurt. Plus the fried poke omelet and the salty-sweet cornflake French toast."

The deal: While technically not in Honolulu, the Food Company gets a pass thanks to the quality of its food. That food is Hawaiian, but firmly embraces old-school, French techniques that results in dishes like langoustine and wild mushroom risotto with kahuku corn, tatsoi, and baby tomatoes. Don’t be wary of its strip mall digs, and do bring your own alcohol.Chris’s tips: "Food Company is just a regular restaurant, but I think everything the owner makes is excellent. I had a meal there last year that was the best meal I’ve ever had in Hawaii. And the chef doesn’t even have a gas stove — he’s cooking all this on an electric stove, like a house stove. I’m blown away by what comes out of his kitchen with those limitations. I always order a pasta, or whatever preparation they have of red snapper."