Merriman’s Honolulu furthers the Hawaii Regional Cuisine movement Peter Merriman kicked off 25 years ago, focusing on local produce, fish and locally raised meats. Octopus comes “escargot-style,” in a Cognac-doused garlic butter; Keahole lobster joins local mushrooms in a corn-crusted pot pie. Either comes with an “amuse booze” of sparkling wine, a gift from wine