Big Portions me likey ! Overall its a nice family style dinner where you order and share. Each dish is massive BIG BIGGGGGG. hahaWhenever we do go [10 of us] we order way to much butttt the...
About this place
- Mon: 2pm-12am
- Tue: 2pm-12am
- Wed: 2pm-12am
- Thu: 2pm-12am
- Fri: 2pm-1am
- Sat: 1pm-1am
- Sun: 1pm-12am
WebsiteTake me there
I went here after work with a group of people and we had a great time. We ate a whole lot of various dishes, but I have to say that my favorite overall was the lup cheong fried rice. Portion...
Yum! I loved this little spot. We had eaten at their other location "On Da Strip," so it was awesome to see the original.I love how non-pretentious this place was. Very local style. They had...
Super delicious and flavorful Hawaiian comfort food that hits the spot every time. My sister and I ordered the Spicy Garlic Chicken and a half portion of Farmers Salad to share between us. The...
So.... how did I not know about this place after all those years of visiting the island?Dude, get ready and be prepared for heart clogging, delicious, finger licking good food, and great...
Chef Colin NishidaChef Colin Nishida is a local, no-nonsense kinda guy, never afraid to speak his mind, but very humble. While his restaurant has received several culinary awards, he’ll be the first to tell you that he didn’t receive any formal culinary training and shies away from the title “Chef”. He credits his mom, Kay, with sparking his interest in the kitchen: cooking rice for dinner as soon as he got home from school. What evolved from this chore at home was a natural talent of preparing truly local comfort food with heart. Twenty years after his first kitchen job as a dishwasher/cook for C’s Diner in Kalihi, Colin found himself at the forefront of his own establishment, Side Street Inn, still in the same Kaka’ako location. What started out as a small “hole-in-the-wall” local bar with good food quickly turned into a larger “hole-in-the-wall” local bar (nearly four times its original size) with good food- only now, it is the favorite stomping grounds of some of the world’s culinary masters