Dining out rule No.1: Eat where the chefs eat. We asked chefs from a few of this city's most popular restaurants to dish on whose kitchens they like best when they leave theirs. Wanda Adams
SEAN PRIESTER
40, executive chef,
Top of Waikiki
"The top of my list is definitely Sushi Bistro, kitty corner from Alan Wong's. If I'm going out after work, I'm going to hang out there. I know the sushi chef. It's just a cool place to hang out. I'm a fan of the hamachi. The unagi is really huge over there. The spider roll, the spicy tuna - it's going to get ordered."
40, executive chef,
Top of Waikiki
"The top of my list is definitely Sushi Bistro, kitty corner from Alan Wong's. If I'm going out after work, I'm going to hang out there. I know the sushi chef. It's just a cool place to hang out. I'm a fan of the hamachi. The unagi is really huge over there. The spider roll, the spicy tuna - it's going to get ordered."
WADE UEOKA
32, chef de cuisine, Alan Wong's Restaurant
"Places I like to go eat after work would be Sorabol, Fook Yuen or Zippy's. These are regular places that are open late at night and near work. At Sorabol, I always get the kalbi and meat jun combination. At Fook Yuen, the crispy chicken, with usually a vegetable dish, and at Zippy's, the burrito with chili. If we go eat and have a few drinks. The pork chops are always good, but I like the kalbi there, too."
32, chef de cuisine, Alan Wong's Restaurant
"Places I like to go eat after work would be Sorabol, Fook Yuen or Zippy's. These are regular places that are open late at night and near work. At Sorabol, I always get the kalbi and meat jun combination. At Fook Yuen, the crispy chicken, with usually a vegetable dish, and at Zippy's, the burrito with chili. If we go eat and have a few drinks. The pork chops are always good, but I like the kalbi there, too."
CHRIS MANABE
38, kitchen manager,
Side Street Inn
"Side Street is known as the late-night spot where chefs go." Says Manabe, a cook who works days there, "I like Tokkuri Tei. Over there is always good. I order the beef tongues, the ika yaki. It's just good, sim- ple. The fish is always fresh. Santa, the owner, always brings us some- thing new he likes to create. It's never disappointing." At other times, Manabe lets his 8- year-old daughter choose - and she likes Jimbo Ramen
38, kitchen manager,
Side Street Inn
"Side Street is known as the late-night spot where chefs go." Says Manabe, a cook who works days there, "I like Tokkuri Tei. Over there is always good. I order the beef tongues, the ika yaki. It's just good, sim- ple. The fish is always fresh. Santa, the owner, always brings us some- thing new he likes to create. It's never disappointing." At other times, Manabe lets his 8- year-old daughter choose - and she likes Jimbo Ramen
KEITH ENDO
41, chef de cuisine,
Vino
"I like to eat at Eastside Grill because itâs on my way home. ... We order the 'Unique' Steak and also the sizzling rib-eye to start. We always order the Puff Doggies — an Eisenburg hot dog wrapped in puff pastry, then sliced into small pieces and baked. It's awesome. I have known the owner, Robbie Acoba, for years, and he says that those are the most popular items. I can defend that — they are delicious!"
41, chef de cuisine,
Vino
"I like to eat at Eastside Grill because itâs on my way home. ... We order the 'Unique' Steak and also the sizzling rib-eye to start. We always order the Puff Doggies — an Eisenburg hot dog wrapped in puff pastry, then sliced into small pieces and baked. It's awesome. I have known the owner, Robbie Acoba, for years, and he says that those are the most popular items. I can defend that — they are delicious!"
