Ideas and food lore

The Whole Ox has opened in Kaka'ako for eat in or take out. It's kind of a cross between a charcuterie and a barbecue joint. Had the pulled pork sandwich and was so pleased it didn't taste one bit like kalua pork (the Southerner in me gets tired of watery, overpulled, over-Liquid Smoke-d kalua pork). The hamburger is made from aged ground beef, very rare and they look at you funny if you ask for ketchup (but they give it to you). The thing I really like is that they have a sense of humor there, probably due to owner Bob McGee. Gooood vibes. And reasonable prices. Just don't sit at the outside picnic tables; you'll cook faster than the meat in their ultra-sophisticated Italian roaster. Go early or late.

Cafe Julia, with chef Lance Kosaka, formerly of Alan Wong's Pineapple Room, is open the Richards Street YWCA. Fresh, natural, light, local are the bywords; they'll start with breakfast and lunch. Haven't gone yet.

Hank's Haute Dogs is looking for a location for a new food truck (it will be parked, not mobile), probably on the North Shore or Windward side, according to Hank Adinaya. Should be soon.

The Naked Cow Dairy Sampled the cheeses at a pop-up cheese story they created and there are some real winners: the fresh farmer's cheese (like a lighter cream cheese), the Red, White and Bleu (it was served in tiny chunks atop slivers of dried fig, yum!) and the brie-like Big Cream, Little Rind convinced me; I'm contributing.