WE'RE CRAVING: FRIES

The Counter

Besides making the best burgers around, The Counter at Kahala Mall turns out perfectly crisp, twice-cooked french fries of both the regular and sweet-potato varieties.

The Counter, Kahala Mall, next to Whole Foods, 4211 Wai'alae Ave., 739-5100

Hank's Haute Dogs

The only way to eat a Hank's dog is with an order of his thin-cut, twice-cooked french fries. We like them stripped down to just the fries and the salt, but if you like yours with extra flavor, Hank's offers a bunch of different sauces, from garlic aioli to curry ketchup to spicy chipotle mayo.

Hank's Haute Dogs, two locations: 324 Coral St., 532-4265; 2330 Kaläkaua Ave., 295-6660

Kua 'Aina

No one would blame you if you went to Kua 'Aina just for the fries. The ultra-thin and crispy fries are more like shoestrings than the traditional, thicker fast-food fries, and they are wildly addictive. You've been warned.

Kua 'Aina, two locations: Ward Centre, 1200 Ala Moana Blvd., 591-9133; 66-160 Kamehameha Highway, 637-6067

Ryan's Grill

This popular pupu spot does a lot of things right, but when it comes to french fries, its addition of a Jamaican jerk-inspired spice mix that gets tossed over the hot fries is extra genius. And with the accompanying Thai chili aioli sauce, these fries are a welcome diversion from the traditional.

Ryan's Grill, Ward Centre, 1200 Ala Moana Blvd., 591-9132

Tsunami

Though part of what makes french fries so crave-worthy is the salt, we're not opposed to a little sweetness now and again. Tsunami's teriyaki fries are just the thing. Super-crisp fries are drizzled with a sesame teriyaki sauce, and the result is a winner.

Tsunami, 1272 S. King St., 951-8885

FOOD NEWS

Cafe Hula Girl (1888 Kaläkaua Ave., 979-2299) will host Top of Waikiki's chef Sean Priester on Saturday for the next installment of the chef's dinner series that features multicourse dinners prepared by notable chefs from the Islands and the Mainland. There are two seatings for tomorrow's event, at 6 and 8:30 p.m. The menu includes fish, beef and lamb entrees, as well as seafood appetizers and salads. Reservations are strongly recommended.

Kapi'olani Community College's hospitality and culinary departments are holding their annual fundraiser at 5:30 p.m. today in the Royal Hawaiian Hotel's Monarch Room. This year's event, titled "Hookipa: Flavors of Our Islands," is both a fundraiser for the college, and a celebration of KCC's culinary students' recent victory in the national American Culinary Student Team Competition held in July in Orlando. It was KCC's first-ever win in the national competition. Tickets for tonight's event are $100 and $300, and can be purchased by calling 734-9544.

This month's Hops and Grinds beer tasting event features Belgian beers, including theultra-smooth and equally popular Chimay. The pau hana features an all-you-can-eat pupu buffet to complement the beer. Hops and Grinds takes place monthly at Don Ho's Island Grill (528-0807). Tickets are $25 at the door.

SNOW PATROL

Yeah, shave ice places are a dime a dozen in these Islands, but when a shave ice place also sells chicken pot pie, you know you've stumbled across a real one-of-a-kind spot.

At Snow in Four Seasons, a new hole-in-the-wall at Market City Shopping Center, shave is the main gig, but there's also a short menu of savory, if not a bit random, items. Along with the $2.75 pot pie, you can also get a hot dog meal (with chips and soda) for just $2.50 and assorted Chinese fast-food dim sum like baked manapua, mochi siu mai and har gau. And the shave ice? It's extra-fine and covered in enough syrup to make sure every bite is sweet.

Snow in Four Seasons, Market City Shopping Center 2919 Kapi'olani Blvd.
734-1878, 11 a.m.-6 p.m. Mondays-Saturdays, 11 a.m.-5 p.m. Sundays

MUST TRY

SOUL DE CEVICHE

We so love ceviche, but it can be difficult to find this Latin American specialty on Hono[0xad]lulu menus. One of the best we've tasted is the Island-style version at Chinatown's Soul de Cuba. (1121 Bethel St., 545-2822). Served in a large parfait glass, the slightly tangy, slightly sweet appetizer ($13) comes with shrimp, scallops, cilantro, red onion and fresh mango. Although the seafood is raw, it's marinated in orange juice, which essentially "cooks" the fish without heat.