Tag: beach restaurants

What’s the most expensive restaurant in Hawaii?

Hawaii’s beach restaurants have long been the king of the beach and the country’s second largest food destination after New York City’s iconic Meatpacking District.

With so many eateries to choose from, we decided to put together a list of the most outrageous restaurants in Hawaii, from the world’s priciest to the least expensive.

In addition to listing the top 10, we also ranked our favorite restaurants and found out what you need to know about dining out in Hawaii.


The Top 10 most Expensive Restaurants in HawaiiThe best places to eat in Hawaii are the islands, which are packed with dining options, from beach houses to fancy dining.

The biggest challenge with dining in Hawaii is that it can be expensive to stay in the islands.

The islands have a reputation for being expensive and pricey to stay at.

While the islands are great for eating, it can still be difficult to find a comfortable, relaxing, and affordable place to stay.

In order to find the best option for you, we asked our team to look at our favorite Hawaiian restaurants, from all the best to the worst.

So, without further ado, here are our top 10 most expensive restaurants in Hawaiʻi.

Hawaii is a land of beautiful beaches, tropical islands, and some of the best seafood in the world.

And for good reason.

There’s just something about a Hawaiian restaurant, with its clean, rustic aesthetic, that makes it a great option for any occasion.

We asked our food writers to rank the 10 most extravagant restaurants in the Hawaiian islands, starting with the top ten.

A group of women in a beach restaurant on Maui.

Photo courtesy of Maui Restaurant Association.

Hawaii’s most expensive food restaurants are known for being extravagant.

Here are the 10 craziest places to visit on the islands:

How to make chilidos at home

You can make chile at home with a few simple ingredients, like canned chilitos and a few extra ingredients you’ve added to your fridge.

This recipe calls for two large cans of chilido (a green chile) and a bunch of chopped tomatoes.

If you’re not sure how to prepare chilizos, check out this tutorial from my sister.


Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper.


Add a few tablespoons of olive oil to a large pot and bring to a boil over medium heat.

Add the chilizo, chile powder and garlic and cook for five minutes.

Add some water if it’s not boiling enough to coat the back of your spoon.


Add in the tomatoes and stir well.

Add more water if you need to get them to a thick consistency.


Bring to a full boil and then reduce the heat to medium-low and let the chiles simmer for five to ten minutes.

The mixture should look something like this: 5.

Remove the chile from the heat and set aside to cool slightly.


After the chils are done cooking, they’ll be slightly browned.

Remove from the oven and drain off the liquid.


After you’re done, you can store them in a sealed container in the fridge for up to a week.

Or you can eat them hot, tossed in the salsa or on their own.

I always eat my chiliscos in a burrito.


If the chilaquiles are too dry, you’ll have to add a little more olive oil or salt.

I use a little of the oil, but you can also use a tablespoon or two.


Once you’re ready to serve, add a couple of chile queso frescas, a few slices of fresh cheese and a dollop of sour cream to the chiltos.

If they’re too salty, add more salsa or cheese and let them cool down.