Forked Up

ROASTED GARLIC GRILLED RIBEYE WITH SOY-BALSAMIC GLAZE
TOP OF WAIKIKI
2270 Kalakaua Ave., Waikiki
Phone number (808) 923-3877
website topofwaikiki.com

Such a long name for such a simply outstanding dish. Top of Waikiki’s chef Lance Kosaka is a pro at melding together marvelous textures that are reminiscent of a meal at home. Each bite of the ribeye is smooth and marries with the soy-balsamic glaze for a flavorful burst. Because garlic is so awesome, especially when roasted, break that bad boy open and munch on the contents. Here’s a tip: Pair it with the mashed potatoes with bacon (because bacon) and Asiago cheese.

BAKED BRIE
AMUSE WINE BAR
1250 Kapiolani Blvd., Honolulu
Phone number (808) 237-5428
website amusewinebar.com

Since the main draw at Amuse Wine Bar is, well, wine, what goes better with that than cheese? This Baked Brie is a sumptuous treat to complement your glass(es). It’s accented with a chili Maui pineapple compote and drizzled with island honey, and comes with grapes and crackers. Enjoying this, however, may come at the expense of appearing refined while indulging in wine and cheese — sure, it’s fancy in concept, but this dish is so good that it will have you scarfing it down.