Henry Loui's - Honolulu, HI

Ask any of the patrons of Henry Loui’s to describe the cuisine and you would sense a pause for a moment as they thought about the answer and then their response would be something like…“International, Local, Pacific Rim, Italian… we really can’t say.” That’s not to say that the food at this popular Mapunapuna restaurant and bar is a mish-mash of choices but rather that it has a wide array of meals and appetizers which has mass appeal, especially to the taste buds of locals.

“We go through about 180 lbs. or more each week,” says chef Ronie, to give you an idea of how popular the fall off-the-bone meat really is. The secret? Well, as is the tradition of all great restaurants, Henry Loui’s isn’t telling. Ronie says the secret is in the sauce, which is “a cross between an Asian and Texas base.” The base is more shoyu influenced and there’s a gratifying lack of the sugary sweetness that sometime comes from over use of tomato sauce. They’re sweet for sure, but there’s definitely a hint of something more- and they truly do fall off the bone. Order them with a plate of potatoes or rice and veggies, it’s a huge portion to get through on your own- but there are always customers willing to try.

An extensive pupu menu is available which features poke, sashimi, oysters, fried saimin, and dozens of hot entrees. The local lunch crowd in Mapunapuna and a host of nighttime regulars already know the the value of the food and the friendship they find at Henry Loui’s, but for those who’ve never been, Ron describes their place. “We’re a friendly place - where everybody does know everyone else.”