Over the past few years, Honolulu\u2019s food and drink scene has grown into one of the country\u2019s best, to go alongside its beach lounging, volcano hiking and world-class surf. Start at the Bishop Museum, where you can learn about the island\u2019s fascinating history and unique geography, which have shaped a culinary story still being written.\r\nEat\r\nMoku Kitchen\r\nMoku Kitchen is the newest venture from Peter Merriman, a pioneer in Hawaii farm-to-table cooking. This vast restaurant has something for everyone. It brings the islands\u2019 Asian influences to American comfort food with dishes like banh mi burgers and bulgogi tacos. There\u2019s also a riff on ham & pineapple pizza that features kalua pig, roasted pineapple and macadamia pesto. A smart wine list highlights organic, sustainable or biodynamic viticulture, and also offers fun descriptions like equating R. L\u00f3pez de Heredia 2005 Vi\u00f1a Bosconia Reserva with Kanye West\u2019s debut during the same year.\r\n\r\n\r\nSenia\r\nOne of the most ambitious and anticipated Hawaiian restaurants in years, Senia opened in late 2016. Its focus on hospitality, community and food that blends local ingredients, Asian influences and American nostalgia proved a runaway success. The daily a la carte menu has spawned favorites like charred cabbage with shio kombu and green goddess dressing. The chef\u2019s counter tasting menu offers the best Hawaiian ingredients from two of the country\u2019s most inventive chefs, Chris Kajioka and Anthony Rush. The extensive wine list is unique for Hawaii, focused on small producers, many previously unavailable in the state.\r\n\r\nHawaii boasts some of the best farmers markets in the country. In Honolulu, make sure not to miss the Saturday morning market at Kapiolani Community College.\r\n\r\nThe Pig & The Lady\r\nThis eatery in Honolulu\u2019s Chinatown\u2019s district refers to its cuisine as \u201ccooking with Vietnamese sensibilities,\u201d but this barely scratches the surface. Try smoked pork jowl with black garlic char siu sauce, pickled clementines and shiso, or the \u201cWeekend @ Burmese\u201d salad, with green papaya, sprouting seeds, preserved lemon and fermented lahpet (Burmese tea leaf) dressing. A \u201cprimal feast\u201d for four features Balinese-style porchetta, grilled Kauai shrimp and raw oysters with various accompaniments. A newer, more casual branch at Ward Village, Piggy Smalls, serves a few Pig & Lady favorites along with banh mi sandwiches and noodle dishes.\r\nDrink\r\nBevy\r\nAn upscale New York City-style deli during the day, Bevy converts into one of Hawaii\u2019s best cocktail bars after 4 pm. \u201cPele\u2019s Morning Brew\u201d combines rum and Bourbon with such island staples as pineapple, lilikoi (passion fruit), macadamia and coconut. The \u201cMai Thai\u201d brings lemongrass and ginger to the islands\u2019 signature cocktail. Custom punchbowls come in various sizes that serve up to 15 people. The dinner menu offers simple European-inspired dishes like arancini, grilled octopus, chicken scallopini and blistered padr\u00f3n peppers. Its happy hour, offered Monday through Saturday from 4\u20137 pm, features $1.50 oysters, $5 sparkling wine and other specials.\r\n\r\n\r\nBar Leather Apron\r\nAny bar whose co-owner and head bartender has won the Don the Beachcomber Mai Tai Festival \u201cWorld\u2019s Best Mai Tai\u201d competition can be trusted to be a serious cocktail destination. Bar Leather Apron is all that and more. Justin Park\u2019s kiawe wood-smoked \u201cE Ho\u2019o Pau Mai Tai\u201d features raisin-infused rum, coconut water syrup, spiced orgeat and absinthe. Cocktail creations change as different ingredients become available, like lilikoi, lehua (ohia blossom) honey, red shiso and yuzu. There\u2019s also a core list of classic cocktails like the daiquiri made with Oahu\u2019s own Koana Kea rhum agricole, lime and Demerara sugar. It also boasts one of the state\u2019s largest whiskey collections, which includes rare Japanese bottlings.\r\n\r\nDon\u2019t leave Honolulu without trying a \u201cplate lunch\u201d, usually consisting of white rice, a scoop of macaroni salad and an entr\u00e9e, like pit-roasted kalua pig, lau lau (meat steamed in ti leaves), or loco moco (a hamburger patty topped with a fried egg and brown gravy).\r\n\r\nVino Italian Tapas and Wine Bar\r\n\r\nThis casual Italian restaurant doubles as one of the city\u2019s best wine bars. The master sommelier, Chuck Furuya, has long been a mentor for many of Hawaii\u2019s wine professionals. His wine list hovers around 225 bottles, with 25 by the glass options available in 2-ounce pours for custom flights. Detailed tasting notes make even offbeat choices accessible to all. Pair these with Vino\u2019s housemade pastas, including squash ravioli with jumbo shrimp, and Ligurian-style cavatelli with pesto and seasonal mushrooms. The menu also expertly updates the well-worn kale salad with Asian pears, shaved Maui onion, papaya and macadamia.\r\nStay\r\n\r\nSurfjack Hotel & Swim Club\r\nIf you plan to stay in Waikiki, this new option is a stylish pick. Surfjack combines retro touches with art and furniture made by local artists. It also houses a terrific new restaurant, Mahina & Suns, from beloved local chef Ed Kenney.\r\n\r\n\r\n\r\nHonolulu Fun Facts\r\nHonolulu, like the rest of Hawaii, doesn\u2019t observe Daylight Savings Time.\r\nIt\u2019s illegal in Honolulu to text while crossing the street.\r\n\u2018Iolani Palace, which began construction in 1879, is the only royal palace in the U.S.\r\nNicole Kidman, Bette Midler, Bruno Mars, Lauren Graham, golfer Michelle Wie and Barack Obama were born in Honolulu.