Noreetuh
Isn't it crazy to think that in a city filled with so many different cuisines like big bowls of Pho from Vietnam, spicy Mapo Tofu from China and even those huge Beef Ribs of Texas, that only two or three places exist focusing on Hawaiian food; and year old Noreetuh happens to be one of them. Located in a tiny space just off St. Mark's Noreetah is a sparsely decorated, casual spot helmed by Chef Chung Chow (former sous chef at Per Se). The menu is broken into three sections beginning with "snacks" like salty, earthy Taro Chips dusted with shaved black truffle, perfect for munching on with a crisp cold Hawaiian beer or possibly a bit more daring the Mochiko Chicken Wings. The first bite of these wings can be a little harsh, almost like biting straight into the rind of a citrus fruit. That would be the Calamansi; a Filipino hybrid of the mandarin orange and kumquat that has a strong sour, bitter flavor. It can be a bit shocking but I implore you to k...