Best of Honolulu 2017: Food




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Tiki's Grill and Bar: Hawaii Chocolate Festival

Tiki's Grill and Bar: Hawaii Chocolate Festival

Tiki's Grill and Bar - 2nd Annual Hawai'i Chocolate Festival

The 2nd Annual Hawai'i Chocolate Festival will be held February 25, 2012 as the culmination of Hawaiian-Grown Cacao Month The festival is a benefit for Halau O Na Pua Kukui, which also will perform at the event. For festival information and online ticket purchases visit

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We served 1000 Wild Boar Meatballs on Saturday, at the 21st Annual A Touch of 'Iolani a fundraiser for 'Iolani School. Chef Ronnie Nasuti made a labor intensive dish that was well received by alumni, current parents and supporters of the school. Mahalo to Michael, Lisa, Juan, and Chef Ronnie.


Dish: Big Isle Wild Boar Meat Ball, Sun Dried Tomato Rosemary Sauce, Pecorino Cheese Cake, Kale Chips

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Chef Ronnie from Tiki's Grill & Bar appeared on Sunrise for this episode of "Kitchen Creations". He made banana andagi, an Okinawan treat that's similar to a doughnut or fritter. The Sunrise crew unanimously agreed that this is the best andagi we've ever had. It was not too sweet and lighter than other versions. We believe the banana also kept the inside moist.

Kitchen Creation w/ Chef Ronnie Nasuti of Tikis Grill and Bar

This is from Betty Shimabukuro's By Request column in Wednesday's Crave section. Banana Andagi

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Check out Chef Ronnie's latest blog post at

Something Lite for the MDA Spring Soiree

For many food lovers, spring is a time to leave behind the hearty meat dishes of autumn and winter and look forward to more fresh fruits and vegetables. With longer days and fine weather it just seems to take a little less resolve to get out, get active and eat healthier. At this year’s Muscular Dystrophy Association Spring Soiree we are preparing a healthy but decadent vegetarian dish to celebrate the season and help raise funds for the MDA.

Supporting People with Muscular Dystrophy and ALS

The Hawaii MDA works year round to fund research toward finding a cure for muscular dystrophy and helps individuals and families in Hawaii that are affected by the disease. In...

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Mahalo to Kay Orde The National Culinary Review Editor for including us!

The farm-to-table movement is not without its problems, though. Inability to purchase enough of a product that chefs need to run their kitchens is one. Ronnie Nasuti, executive chef at Tiki’s Grill & Bar, Waikiki, says,

“We are an independent serving breakfast, lunch and dinner. We do 1,500 covers a day.”
Until recently, he never considered buying from local farms a movement.

“You just bought what you could.”That’s still what Nasuti does. He admits his percentage of local purchases is lower than that of smaller restaurants, but he works with local farms as much as he can, and he knows the farmers. He buys tomatoes from Hau’ul...

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You can find the recipe in today's Star Advertiser on page D2. It's in Betty Shimabukuro's "By Request" column. Or look below.

Kitchen Creation with Chef Ronnie Nasuti of Tikis Grill and Bar - Beef and Sauerkraut Stew

Beef and Sauerkraut Stew 1/4 pound bacon 1-1/2 pounds beef chuck, cubed 1 medium onion, diced 2 pounds sauerkraut, with juices 1 ounce dried mushrooms, any variety, soaked in warm water until soft 1/2 teaspoon pepper 1/2 teaspoon mustard seeds 1 tablespoon sugar 1/2 cup apple juice Cook bacon in pot or Dutch oven over medium-high heat until cooked but not crisp.

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Chef Ronnie Nasuti and his team are prepping for 35th ANNIVERSARY GALA FOR Crimestoppers Honolulu On Saturday! Making 452 individually wrapped pouches of Beef Pho en Papilotte, Island Root Vegetables tendon, tripe, short rib, lotus root, dasheen, taro, bean sprouts, noodles, fata paper pouch.

CrimeStoppers is celebrating its 35th year of making Oahu a safer community. As a nonprofit organization, they rely heavily on donations and an annual fundraiser. This year they are excited that the Honorable David Y. Ige, Governor, has graciously allowed CrimeStoppers to hold it's 10th annual fundraiser at Washington Place, the historic Governor’s Mansion.

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Repost from OpenTable Blog! AMY SHERMAN MARCH 17, 2016

Whether they buy them or make them, a condiment is often a chef’s secret ingredient. Used as finishing sauces or as an integral component of recipes, they take dishes from everyday to outstanding. Here are top chefs’ favorite condiments and how they use them in delicious dishes you’ll want to order (and you may also want to put them in your pantry).

Ronnie Nasuti, Tiki’s Grill & Bar, Honolulu, HawaiiFrom Tiki’s Grill & Bar in Waikiki, executive chef Ronnie Nasuti says his favorite condiment is the Fina’denne’ that he makes in house. It lends tartness, twang, spice, salt, and smokiness, and Nasuti considers it the best grilled meat dipping sa...

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Grace Lee from TV's Hawaii News Now Host Kitchen Creation with Chef Ronnie Nasuti of Tikis Grill and Bar - Calamansi Tarts

HONOLULU (HawaiiNewsNow) -
In partnership with the Star Advertiser, Sunrise presents "Kitchen Creations" with chef Ronnie Nasuti from Tiki's Grill and Bar. He shows us how to use the sour and aromatic calamansi fruit to create mini tarts.

You can find the recipe in today's Star Advertiser on page D2. It's in Betty Shimabukuro's "By Request" column. Or look below.

Calamansi Tarts

1 11-ounce can sweetened condensed coconut milk

3/4 cup calamansi juice (either canned or fresh)

4 egg yolks

1/4 cup sugar

Zest of 1 lime, optional

9 graham cracker tart shells

Whipped cream, for garnish

Heat oven to 375 degrees. Whisk together coconut milk, calamansi juice, yolks, sugar and lime zest, if using. Pour into tart shells, filling almost to the rim. Bake 25-30 minutes, until outer edge is set. Center will still be jiggly. Cool on rack, then refrigerate until set, about 2 hours. Garnish with whipped cream and more lime zest. Serves 9.

Copyright 2016 Hawaii News Now. All rights reserved.


Write “By Request,” Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Or email requests to Copyright ©2016 All rights reserved.

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