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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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Kalua pork with cabbage is served with a side order of macaroni salad at Aloha Hawaiian Grill in Puyallup. Malasadas egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar are in background at right.(Janet Jensen/The News Tribune)
(Editor's note: The Drop-In Dining report from today's GO section)
By Sue Kidd
sue.kidd@thenewstribune.com
The scene: You know you’ve landed in the land of mahalo when you enter the door at Aloha Hawaiian Grill. If the sunny island music doesn’t set the mood, then the smoky scent of pork certainly will. This is a delightful, bright and welcomed new addition to Meridian. This place is fast – you order at the counter and wait for your food – but the food is far superior to the typical fast-food cuisine of South Hill.
