Chef Les Tomita brings island comfort food to the table with this mammoth twist on a traditional Hawaiian loco moco. The base of the dish starts with fried rice and gets layered with a pork burger soaked in gravy, homemade chili, cheese and Portuguese sausage.

Taquiza prides itself on serving the best quality tortillas from sustainably sourced organic blue corn. This unique taco features crunchy, nutty grasshoppers. They're placed on a bed of guacamole and served on the blue corn tortillas.

Tuckaway Tavern not only operates as a restaurant, but also a butcher shop that processes all the meats for service. This monster burger is layered with an intense amount of meat and flavor. Chuck angus beef forms the patty that's topped with fried chicken, applewood bacon, white cheddar and a squeeze of housemade Tuck sauce.

Chef and owner David Vargas serves up traditional Mexican food with a contemporary twist. Half of a pig's head is served on a platter accompanied by salsas and tortillas. For the finishing touch, Vargas adorns the pig's head with pretty freshly picked edible flowers.