Fodor's Expert Review Nico's at Pier 38
Lyonnaise chef Nico Chaiz's harborside restaurant is steps from the Honolulu Fish Auction, which explains his "line to plate" concept—superfresh fish at a reasonable price. The signature dish is an ahi steak crusted in furikake (a Japanese mix of toasted nori and sesame seeds) and pan-seared, but he lets his French flag fly with steak frites and bouillabaisse, too. At lunch—when the place serves local-style plate lunches and a local musician sometimes stops in to play a while—you'll rub shoulders with a mix of rough-hewn dock workers, fishermen, office drones, and cops. Come dinner a younger crowd arrives for beers on tap and cocktails. Try to get a table on the outside lanai. And if you're staying in a place with a kitchen, there's also a fish market selling fresh seafood, as well as prepared foods like poke, soups, and stews; it's open 6:30–6 Monday–Saturday, and 10–4 on Sunday.
1133 N. Nimitz Hwy.
Honolulu, Hawaii 96817, USA
- Fresh-off-the-line fish, perfectly cooked
- Excellent double cheeseburger
- Lunch at the bar with a cold beer