ALOHA SPECIALTIES in Las Vegas Weekly

ELV note: Here is the link to this article as it appears today (in somewhat truncated/adulterated/less colorful form) in the Las Vegas Weekly. Or read on if you want to make things easier (and funnier) on yourselves.

ALOHA SPECIALTIES

Hawaiian people eat so much white food, it’s a wonder their bowels ever move.

It’s almost as if white were the state color for victuals of all kinds.

Macaroni salad comes with everything. Ditto white rice. Kaluha pig is nothing more than a heap o’ white shredded pork sitting atop, you guessed it, a pile of white cabbage; the state “sushi” (something called musubi) is a giant slab of spam on a giant slab of firmly compacted white rice; and a favorite dessert is ….wait for it…a white (no surprise there) slab of practically tasteless coconut jello/pudding called haupia.

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MONTA Reviewed in Las Vegas Weekly

Monta – The Raku of Noodle Soups

Less is more when it comes to restaurant menus. A restaurant specializing in a certain cuisine (or even a single dish or two) is always better than a place trying to be all things to all people. For years I’ve chanted this mantra, and advised, cajoled and screamed at chefs to cut their menus in half (it doesn’t really matter which half) if they want to improve their cooking and streamline their operations. In America though, nothing seduces like excess, so this truism usually falls on deaf ears.

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