Uncle's Hawaiian Grindz has opened its doors in Fallston and added some island flavor to Harford County's dining scene.

The casual restaurant at Fallston Village Center is owned by chef Kaimana Chee, a Food Network competitor born and raised in Hawaii, and Fallston restaurateur Kosmas “Tommie” Koukoulis.

Chee is also executive chef of Kaimana's Katering in Silver Spring and a chef instructor at CulinAerie specializing in sushi, Asian-style dumplings, Hawaiian and Polynesian cuisine. He also won “Cutthroat Kitchen” on the Food Network and competed on “Guy's Grocery Games.” Koukoulis owns Cafe Mezzanotte in Severna Park.

Uncle's Hawaiian Grindz aims to bring the flavors of Hawaii to Harford County diners, and the menu has Asian influences, as well. Menu items include several varieties of poke (raw fish salad), teriyaki beef sliders, ahi tuna and miso-honey-glazed salmon. Appetizers and salads are priced from $5 to $15, and dinner entrees range from $10 to $23.50.

The 4,800-square-foot restaurant seats 125, with 50 outdoors and a 40-seat private dining room.

Uncle's Hawaiian Grindz is at 2315 Bel Air Road, Suite 2B. The restaurant is open daily for lunch and dinner (11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 8 p.m. Sunday).

In brief

Berries by Quicha, a shop that specializes in chocolate-covered strawberries, is opening a second location in Federal Hill.

Owner LaQuicha Brown said she's hoping to have the new location at 920 Light St. open for business by the end of the year, depending on approval from the city. The storefront was previously home to Hannah Nails & Spa.

Berries by Quicha offers custom chocolate-dipped strawberries in 17 flavors and a variety of colors and custom designs. Brown also makes strawberries stuffed with cheesecake filling or infused with vodka or tequila.

“We can make anything out of strawberries,” she said.

Brown's first location at the Best Western Plus Hotel & Conference Center opened in 2014. The original shop at 5625 O'Donnell St. will remain open, but the new shop in Federal Hill will allow Brown to operate with expanded hours. The East Baltimore location offers walk-in hours Thursday through Saturday and call-ahead orders Tuesday and Wednesday; the Federal Hill shop will be open six days a week with walk-in availability each day.

A taco stand is joining the offerings at the Remington food hall R. House.

Amano Taco will open in the $12 million emporium, housed in a former Anderson Automotive showroom. R. House is expected to open this fall.

Headed by chef Claudia Santillan and owned by Alex Janian, Amano Taco will serve tacos and bowls with housemade salsas and sides. Santillan will flavor the dishes with a variety of raw, roasted or grilled chili peppers.

The shop will offer five types of made-to-order tacos and incorporate premium meats and local produce. The menu includes options like seared shrimp in tomato and morita chili sauce, roasted chicken in guajillo chili sauce and vegetarian options like charred poblano and onion in cream sauce.

Janian also owns BRD, the fried chicken sandwich and wing stall opening at R. House. Other concepts coming to R. House include Hilo, a poke stand; the arepa stop White Envelope; dessert concept BLK // SUGAR; and BeBim, a Korean barbecue stall.

Dining dates

Thursday: Beaujolais nouveau tasting and party; 7 p.m. to 10 p.m. at La Folie Wine Bar & Steak Frites (2903 O'Donnell St.); a la carte.

Saturday: Vigilante Coffee Co. tasting; 10 a.m. to 11 a.m. at Pitango Bakey + Cafe (903 S. Ann St.); a la carte.

Saturday: OyFest oyster and beer celebration by Union Craft Brewing and the Local Oyster; noon to 5 p.m. at Union Craft Brewing (1700 Union Ave., Suite D); $10.

smeehan@baltsun.com

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