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Hawaiian Luau, Honolulu, 1960s

Photography by Retrofile / Getty Images

Grab your grass skirts, leis and umbrella drinks, and get in the Aloha spirit for Hawaii’s 55th birthday! On Aug. 21, 1959, Hawaii officially became the 50th US state. And each year, on the third Friday of August, the Aloha State observes its Statehood Day.

Pictured above, a group of hula dancers perform during a luau in Honolulu — the capital of Hawaii — in the 1960s. An ancient Hawaiian tradition, hula dancing was used as a way to pass down history and myths from generation to generation. And today, luaus have become a popular way for tourists to experience Hawaiian culture and the tradition of hula.

Hang loose and travel to Hawaii’s island paradise! Book a stay at one of Hawaii’s top resorts, attend a luau on Oahu (or any island, really) and catch some waves on Waikiki Beach.

And don’t forget to check back next week for our Vintage Summer Throwback Thursday!

 

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The word for local in Hawaiian is “kamaaina,” and to find out how to eat like a kamaaina, you have to ask one. On a recent trip to Honolulu, locals directed me to Kapahulu Ave, an unremarkable stretch of road in the shadow of Diamond Head, where the daily business of Oahu happens away from touristy Waikiki Beach. I got some of my best food tips on Waikiki Beach from a bartender at Duke’s Waikiki who drew me a map of Kapahulu on the back of a cocktail napkin. If you find yourself in Honolulu, play kamaaina for a day and take a trip down to Kapahulu Ave to one of these local foodie hot spots.

Ono Hawaiian Foods
726 Kapahulu Ave.

Photos: Robin Bennefield

When I asked a local named Larry the best place to have an authentic Hawaiian meal, he said Ono Hawaiian Foods, without hesitation. He also told me that “ono” means delicious in Hawaiian. According to Larry, the lau lau is ono. So, I had to go and give it a taste. Ono has all the characteristics of a hole in the wall: it’s tiny; the staff tells you to sit wherever you want; and there are framed pictures of famous Hawaiians all over the walls. One non-local catches my eye: Richard Chamberlain of Thornbirds fame, which boosts its quirk level about 10 points in my book. I order the pork lau lau and I get a hunk of taro leaf-wrapped pork, accompanied by small bowls of raw onions, lomi salmon, dried beef, poi and hanupia. I get an explanation of what I’m eating from Toyo, the gregarious manager, whose mother started the local favorite over 50 years ago. The lomi is a salmon salad with tomato that tastes like salsa, the dried beef is like bits of well-seasoned beef jerky, the hanupia is a slightly-sweet, Jell-O-like coconut pudding, and the poi is the purple, tangy, gooey by-product of pounded taro root, which Toyo tells me is very healthy and good for digestion. He also explains that the lau lau, which reminds me of a Southern dish of collard greens and ham hocks, is typically steamed in a pit in the ground. But the thing that he most wants to tell me, when he finds out that I write for Travel Channel, is that Anthony Bourdain once sat 2 tables away.

Side Street Inn on Da Strip
614 Kapahulu Ave.

Photo: Robin Bennefield

Bourdain also visited the original Side Street Inn on Hopaka St., but I stopped into its outpost on Kapahulu one Monday afternoon only to discover that this is the best place to watch Monday Night Football — at 3 p.m. — especially if you are a Seattle Seahawks fan. A rowdy bunch gathered to watch football over pupu platters of Chinese fare like eggrolls and spare ribs, along with heaping plates of fried rice. I elected to try the Hawaiian take on sliders: Kalua pig sliders with healthy heaps of pulled pork on top of fluffy Chinese buns served with a sweet barbeque sauce. Talk about ono, especially with a lychee martini, my favorite drink in Hawaii next to the mai tai.

Waiola
3113 Mokihana St.

 

Photos: Robin Bennefield

Going for a shave ice is probably the best way to eat like a kamaaina, and some will tell you that the best place to have one in Honolulu is at Waiola just off Kapahulu. A shave ice in Hawaii is not to be confused with Italian ices or snow cones on the mainland. The biggest difference is the powdery ice — the consistency of snow. Hawaiians like to have their shave ice on top of ice cream, azuki beans, a Japanese sweetened bean, or tapioca pearls, and top it with sweetened condensed milk, known as a snowcap. Like most shave ice stands, Waiola offers a rainbow of exotic flavors like lychee, passion fruit, guava and kiwi. Cars cram the few spaces in front of the small store, as brightly colored as its cold cones. Listening to people order here is a little like listening to someone order coffee at Starbucks. There’s definitely a shave ice lingo. I opt for the more tropical flavors — lychee, pineapple and lilikoi, or passion fruit — on top of ice cream with a snowcap.

Leonard’s Bakery
933 Kapahulu Ave.

Photos: Robin Bennefield

I love fried dough of any kind anywhere in the world, so there was no way I was going to pass up a stop at Leonard’s, known for its malasadas. The Portuguese-style warm balls of fried dough are sprinkled with sugar or filled with cream flavors like hanupia, that Hawaiian coconut pudding. Leonard’s first introduced malasadas to Honoluluans in 1952 and they’ve been beloved ever since. The old-school signage and tiny pink interior hint at the sweet yumminess inside. I order 3 malasadas, original white sugar, hanupia-filled and li hing mui sugar, a tangy, salty, sweet dried plum Chinese confection. They make me want to start saying ono instead of yum.

For more, local Hawaiian foodie suggestions, watch Andrew Zimmern turn kaimaaina in tonight’s episode of Bizarre Foods America: Undiscovered Hawaii at 9|8c.

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