Three generations at Haili’s have been cooking up homegrown Hawaiian fare since 1950. Locals shoehorn themselves into kid-friendly booths and tables, then dig into heaping plates of kalua pig (cooked in an underground pit), lomilomi salmon and laulau (meat wrapped in taro leaves and steamed) served with poi (mashed taro) or rice.
For a little variety, try the grilled ahi (yellowfin tuna) plate lunches, bowls of tripe stew, poke bowls or, yes, raw beef liver poke.