I been to this local hangout in Hawaii several times now but felt they didn't need the reviews since the place was always crowded. I understand a lot of local chefs from top Honolulu restaurants...
About this place
- Mon: 2pm-12am
- Tue: 2pm-12am
- Wed: 2pm-12am
- Thu: 2pm-12am
- Fri: 2pm-1am
- Sat: 1pm-1am
- Sun: 1pm-12am
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Found this place on Yelp...what a gem! Service was great, food was amazing!!!! Do not leave without ordering the spicy chicken & fried rice! FYI - spicy chicken is not spicy
Comfort food......If you just wanna eat bar food for dinner and drink a beer in a chillax environment..... This is the place!Side street had been around for years. They have diner like tables,...
Well hello there Side Street Inn-my old hangout years ago. Great selection of food and drinks but my all time favorites are: Fried ChickenPork ChopsFried RiceButton MushroomsService is...
I'm officially a fan of this restaurant. The food here is amazing to say the least. We made sure to make a reservation to ensure we have a table, given that this is a popular spot for both locals...
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