Eating & Drinking on Maui

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Maui Nō Ka ‘Oi Magazine’s GUIDE TO GREAT

Best of Maui Dining

80 16 6

Restaurant Award Winners

Tasty Cocktail Recipes

Dishes by Top Chef’s Sheldon Simeon

plus VOLUME 5

Your Islandwide Dining Guide

“Its authenticity, intimacy, hospitality, cultural integrity and sheer romantic beauty have made this Maui’s top lū‘au.” F r o m m e r ’s M a u i

H awa i i M a g a z i n e

“This is the best lū‘au on Maui. I rate it the best in the state.” Featured in:

Emeril Live National Geographic Traveler New York Times The Travel Channel K a h i l i A wa r d s

1999 “Show”, 2000 “Attraction” Hawaii Visitors and Convention Bureau

Voted “Best Lū‘au”by Maui Residents Zagat Sur vey

“Excellent” “Extraordinary to Perfection” For Reser ved Seats Call

(808)667- 0700 To l l f r e e

(800)248-5828 1251 Front Street, Lāhaina Along the ocean in Historic Lāhaina Town

12 Dining Feature TEST KITCHEN

Top Chef finalist Sheldon Simeon puts us through the paces.

18 Dining Highlights SUM KIND OF WONDERFUL Maui’s chefs and restaurateurs make our lives better in countless ways. Well, maybe not countless. . . .


His food truck rolls, and Chef Kyle Kawakami rocks!


You voted. We proudly present the winners of the 2019 ‘Aipono Restaurant Awards.

52 ‘AIPONO’S SPECIAL AWARDS 58 Mixology SIXTEEN COCKTAILS Above: Andaz Maui’s Kaua‘i prawns, octopus and Manila clams with horseradish-Zuhair Farms tomato water, avocado and lemongrass. Innovative dishes such as this helped the resort’s Ka‘ana Kitchen win three 2019 ‘Aipono Awards, including the Gold for Best Pacific Rim Cuisine. Who else won? See page 28. ON THE COVER: The Mill House scored four ‘Aipono Awards in 2019, including Golds for Best Business Lunch and Best Farm-to-Table Cuisine. Case in point: Hawai‘i Island kanpachi with soubise turnips and sweet onion purée. Photograph by Kali Speere


Recipes from 2019 ‘Aipono Award-winning restaurants you'll want to try at home.

64 Dining Guide

A short list of our favorite places to eat all over the island

81 Dining Highlights CHEFS ON A ROLL 83 Dining Feature WĀHINE CHEFS Who says women can’t take the heat?


Pā‘ia Youth & Cultural Center’s Chef Ben Rachunas



Stories by Becky Speere, dining editor

SAVOUR The experience of a lifetime, every time.

Best Pacific Rim Cuisine & Most Innovative Menu ‘Aipono Awards, Maui Nō Ka ‘Oi Magazine Hawai‘i Seasonal Cuisine Chef de Cuisine Alvin Savella

Humu Lounge 5 pm to 10 pm | Dinner 5 pm to 9:30 pm 3850 Wailea Alanui, Wailea, HI 96753 @grandwailea

808.875.1234 Ext. 2500


Maui Nō Ka ‘Oi Magazine’s GUIDE TO GREAT


100% Extra Virgin Maui Olive Oil Unfiltered, cold pressed Grown & hand harvested on Haleakalā, Maui Artisanal processing Visit our Farmstand in Kula on Waipoli Road


Mieko Horikoshi, Nina Kuna, Becky Speere, Kali Speere CIRCULATION & ADMINISTRATION


Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living and Eating & Drinking magazines

Eating & Drinking is published annually by Haynes Publishing Group, Inc., 90 Central Ave., Wailuku, HI 96793; 808-242-8331; ©2019 Haynes Publishing Group, Inc. All rights reserved. No part of this magazine may be reprinted and/or altered without the written permission of the publisher. The publisher reserves the right to accept or reject any advertising matter. Unsolicited manuscripts and photographs are welcome, but must be accompanied by a self-addressed, stamped envelope. The publisher assumes no responsibility for care and return of unsolicited material. Individual issues are available upon written request at $4.95 per issue, plus postage. Eating & Drinking Magazine is printed once a year on acid- and chlorine-free paper from Sappi—an environmental leader in the industry whose paper products comply with the Forest Stewardship Council and Sustainable Forestry Initiative.




Maui’s Best Raw Bar, featuring fresh sashimi, poke, oysters and more


USDA Prime Beef gourmet burgers, handmade with aloha


SATURDAY lobby lobby lounge lounge

Enjoy this local favorite delicacy from O‘ahu's historic Chinatown



nightly tasting menu

Carefully selected cuts of prime rib, slowly smoked with kiawe wood

Enjoy a unique tasting menu with optional wine pairings

50% off any bottle of wine for reservations, 8pm or later

SPECIALTY NIGHTS AT FOUR SEASONS 808.874.8000 • 3900 Wailea Alanui •

Complimentary parking · Specialty nights are subject to change ·



Made on Maui

Homegrown finds at the Upcountry Farmers Market COMPILED BY MARLUY ANDRADE


BE STILL, MY BLEATING HEART Haleakala Creamery’s Goatlato ice cream is made with fresh goat’s milk, combined with other locally sourced ingredients. This light, richly flavored ice cream comes in four maa-velous flavors: vanilla, caramel, Maui coffee, and chocolate. Available in 4 and 16 oz. Prices vary. 756-3958,


PETAL PUSHER Take the time to stop and smell the roses—all eleven varieties of them. Tiki Farm’s fragrant blooms usually sell out by 10 a.m., so plan to arrive early. Prices range from 25¢ to $3 per rose, depending on the variety and stem length. 870-0844, Instagram: @TikiFarm UPPER CUTS A whole-animal butcher shop, Toohey’s Hawaiian Meats works with local farmers and ranchers to bring high-quality cuts to consumers, while ensuring that nothing goes to waste. Prices per pound: ground beef, $7.99; filet mignon, $29.99; skirt steak, $16.99; bones $3.99; chicken, $8.50. 218-4063,


3 4


SLAM DUNK Maui Tropical Teas brews its Native Hawaiian Māmaki Tea with alkaline water to produce a smooth, aromatic flavor. This good-for-you beverage is made with māmaki, a Hawaiian medicinal plant that has been used to treat a variety of health issues. Prices vary. 385-4172,

5 5 6

SMALL WONDERS Here’s proof that good things come in small packages: Aloha Honua’s highly productive dwarf citrus trees bear delicious fruits and take up less space than their loftier counterparts. (Planted in the ground, dwarf citrus trees average eight feet in height; container-grown trees stay smaller.) Purchase orange, blood orange, mandarin, grapefruit, lemon, lime, kumquat, tangelo, and Buddha’s hand. Prices vary. 572-9440,,


CRUNCH TIME Waihe‘e Valley Plantation’s raw macadamia nuts are grown on Hawai‘i’s largest privately owned macadamianut farm—and they are addictively tasty. Pro tip: Rinse, coat with salt and avocado oil, and roast at 350 degrees until golden brown. Assorted package sizes; prices vary. 264-8243.

The Upcountry Farmers Market is held every Saturday from 7 to 11 a.m. at the Kulamalu Town Center in Pukalani. For more information, visit .





Chef Sheldon Simeon prepares a local feast like the ones he grew up with on the Big Island—with help this time from Maui Nō Ka ‘Oi.

In 2012, Maui’s Chef Sheldon Simeon made it all the way to finalist on Bravo Channel’s Top Chef by showcasing the culinary gold of our islands. On one juicy episode, he elevated sinigang (a Filipino soup of chicken, seafood and vegetables doused with the sour, pulpy juice decocted from tamarind seedpods) to a foodie must-have. Not only did his recipes shine; the humble local guy with the thousand-watt smile won viewers’ hearts as fan favorite. Food & Wine magazine named him 2014’s Best New Chef—Northwest

A Plantation-style Feast

We convene on a Friday morning, and find the menu Chef Sheldon has posted on the refrigerator—the dishes we’re about to prepare:

‘ahi poke (Hawaiian) kim chee (Korean) pickled onion (Portuguese)

barbequed ribs (Chinese) chicken hekka (Japanese) ginataan (Filipino)

We exchange nervous glances at the list of dishes, which span half a dozen of Hawai‘i’s cultures. As Chef Sheldon hands out the assignments, senior editor Rita Goldman backpedals and says, “I can’t cook! I’ll take notes!” “You can make the kim chee,” Chef replies soothingly. “I’ll be right here.” With the rest of the staff settling in to listen, learn, slice, dice and cook, I perch on a barstool, notepad in hand, and weave my interview questions in amongst Chef’s instructions, beginning with, “Where did you learn to cook?”


& Pacific Region. The year before, his Maui peers voted Simeon ‘Aipono’s Chef of the Year, making him the only double recipient of that honor in the ‘Aipono Restaurant Awards’ history. In 2016, Simeon opened Tin Roof Maui, a celebration of local cuisine. And in February 2019, the James Beard Foundation named his latest venture, Lineage, a semifinalist for best new restaurant. Nice guy. True professional. In our eyes, that qualifies Sheldon Simeon as the perfect chef to lead our annual Test Kitchen.

“Dad was a mason,” Chef says, “but he loved to cook and cater parties, sometimes for 300 people. Me and my brother would help. And my aunt was a terrific cook. We’re making her ginataan today—coconut tapioca dessert.” He smiles a confession: “I’ve never made it before, but this is ‘Test Kitchen,’ right?” At the kim chee station, Rita peels won bok (Napa) cabbage leaves off the stem, keeping them whole per Chef’s instructions. “Lomi [massage] the salt into the leaves,” he says. “We want to relax them.” “They’re already relaxed,” Rita replies. “They’re in a vegetative state.” She massages the leaves, then lets them rest, though not the optimal twenty-four hours. We’ve got scant time to prepare and enjoy this meal, so after half an hour, while Chef assembles the chili-garlic paste, he has Rita julienne daikon and toss it with the salted cabbage, then rub the paste through the mix, wearing kitchen gloves to protect her skin against the chili oils. The flavors meld into chili-spiked garlicky goodness.


Eating & Drinking Jul 2019–Jun 2020


BARBEQUED RIBS 2 full racks St. Louis pork ribs Dry Rub ¼ cup white sugar ¼ cup kosher salt 2 tablespoons Chinese Five Spice 1 tablespoon black pepper 1 tablespoon granulated garlic Mix all ingredients together. Barbeque Sauce 1 cup hoisin sauce ½ cup apple cider vinegar

¼ cup fermented soybean curd 1 tablespoon ginger 1 tablespoon garlic 2 tablespoons brown sugar Blend ingredients in a food processor ’til smooth. METHOD Season ribs with dry rub. Wrap individually in aluminum foil. Refrigerate 24 hours. Place ribs on sheet pan and into an oven preheated to 375°. Bake 2 hours. Remove ribs from foil and baste with barbeque sauce. Place under broiler until sauce starts to caramelize on ribs. Repeat this step, brushing ribs with sauce and broiling a total of 3 times. Remove from broiler. Cut ribs between the bones.

While Rita has her hands full with a lone head of cabbage, Chef Sheldon has been multitasking: baking a huge Moloka‘i sweet potato for the dessert; boiling water in separate pots for the large boba tea (tapioca pearls) and small tapioca that will go into the ginataan; and soaking mung-bean noodles, shiitake mushrooms, and dried pepeiao (a black fungus) in hot water to reconstitute them for the chicken hekka. As he retrieves some kitchen towels from a cabinet, Sheldon says, “I used to hide my towels in the ceiling at work, so I would

PICKLED ONION 5 pounds Maui onion, peeled 2 pounds green bell pepper 6 Hawaiian chili peppers pickling liquid (recipe below) METHOD Wash and sterilize a canning jar large enough to fit all the Maui onions and bell peppers. Cut both ends of the onion. Slice in half, then into quarters, keeping the quarters intact. Alternate layers of onions, bell pepper and chili peppers in the jar. Pickling Liquid 2 cups white vinegar 2 cups water 1 cups sugar 2 tablespoons Hawaiian salt METHOD Put all ingredients in a saucepot and bring to boil over high heat. Remove from heat and pour over onions and cover jar tightly. Let sit on counter for 24 hours, then refrigerate.

Top: Pickled onion and kim chee are ready to serve. Above: Lehia employs Chef’s technique to separate bell peppers from their seeds.


Above, from left: Chef shows Alix how to season the ribs with a dry rub. Ingredients for barbeque sauce get mixed together in a food processor, then slathered on the ribs before broiling.

always have a stash. One day, the air-conditioner guy came in and said he found a bunch of towels in the ceiling. I grabbed the towels and went on a rant in the kitchen: ‘Who did this?!’” We all break into laughter. The next tickle goes to the ribs: Chef has Alix Buchter, former associate publisher, lomi two meaty racks of pork ribs with his Chinese-influenced dry rub—an aromatic mix of licorice-scented Chinese Five Spice. She wraps the ribs tightly in foil, creating a steam package for the meat, then places them in the oven, where they’ll cook for the next two hours. Sheldon quickly assembles the Asian barbeque sauce for the ribs in the food processor. Managing editor Lehia Apana is up next, assigned to make Portuguese-style pickled onions. As Chef Sheldon shows her the professional way to core a bell pepper, the rest of us watch intently. “You want to buy nice, round bell peppers,” he says. “Cut off both ends, then rest the pepper on its side and insert your knife with the blade in this direction.” He demonstrates, angling the knife at about five degrees. “Roll the pepper away from you and slice slowly.” He and Lehia slice the pepper into even strips, then peel and slice onions into wedges along the onion’s length. Chef slaps a Hawaiian chili pepper with the side of his $400 Japanese chef’s knife and adds the crushed vegetable to the onions and bell pepper slices, then bathes the mix in pickling juice. Learning that publisher Diane Woodburn is an excellent amateur cook, Chef commandeers her as his assistant for the chicken hekka. He shows Diane how to run the tip of the blade against the length of the thigh bone, then cut away the meat. “Oh, I just learned something new!” she says. She debones six thighs, cuts them into bite-sized chunks, and plops them into a boiling stockpot of homemade chicken broth, along with mung-bean noodles, shoyu (soy sauce), mirin, ginger, garlic and shiitake mushrooms. While Chef slices bamboo shoots and aburage (a fried tofu product used in cone sushi), he has Diane wash and cut watercress, baby bok choy and green onions, and set them aside. “Traditionally, the ingredients for this dish are simmered all together,” he says, “but when we cook it for the restaurant, we want to retain the fresh look and taste of the vegetables, so we add those later.”

It’s late morning when Sheldon brings out the twelve-pound ‘ahi filet, caught the night before, for our limu līpoa poke. Chef says the fish is so fresh that it hasn’t had time to “bloom.” “As it sits, the blood redistributes and the fish turns redder.” Art director John Giordani picks up the filet knife, impressed. “I’ve never used a knife this sharp,” he says. “How often do you sharpen it?” “Every day, on Japanese stones,” Chef replies, then has John remove the blood-red flesh; only the pinkish part will become poke. “I have a $700 Japanese boning knife— used to break down big fish—that I’ve only used once,” Sheldon says, and recounts an incident from Top Chef. “In the heat of competition, I used it to hack a side of beef through the bones, when I should have used my meat cleaver. It’s serrated now, with notches along the blade,” he sighs. Following Chef’s directions, John dices the ‘ahi, then tosses it with the briny, iodine-heavy limu līpoa, a variety of seaweed harvested off the lava-rock tide pools on Maui’s coasts. Sheldon completes the dish, adding embellishments of ginger, green onions, Hawaiian salt and ‘inamona (roasted kukui nut). “Okay,” he says. “We are going to make something I’ve never made before: mochi balls.” He empties a box of mochiko (glutinous rice flour) into a bowl and slowly adds water, stirring and kneading until it holds together. Soon four of us stand in a line at the counter, rolling the dough into balls the size of small marbles. The boba tapioca and small tapioca balls have been simmering nearly an hour. Chef drains and rinses them, then brings the coconut milk to a simmer. He peels and cubes the tender, roasted sweet potato, adds it to the coconut milk, adds sugar, and gently stirs. The milk turns light pink as the purple sweet potato infuses the mix with flavor. Soon the rest of the ingredients are swimming in the simmering milk base. It’s nearly noon when the ribs emerge hot and steaming from the oven. The smells emanating from the kitchen are irresistible. Hoisin barbeque sauce, simmering ginger broth with chicken, and coconut milk mingle in the air and I am transported to the Philippines, Japan, China. . . . As Chef finishes braising the veggies for the chicken hekka, we retire to the patio. Chef joins us, but instead of grabbing a plate, he picks up his ‘ukulele and smiles. “Every day is a holiday for locals,” he says, and begins to play. We sit, listen and enjoy a feast prepared with aloha.

Left: Cabbage, daikon and ginger sit amid other ingredients, waiting to become kim chee. Right: Assembled, the dish is ready for the next essential step—time.

KIM CHEE 1 large head of Napa cabbage 2 tablespoons kosher salt 1 cup daikon, julienned ½ cup garlic chives Chili-garlic Paste 10 cloves garlic 10 slices ginger, minced 2 tablespoons Tiparos fish sauce* 2 tablespoons usukuchi shoyu* (a type of soy sauce that’s saltier and slightly lighter in color) ½ cup kochukaru* (red chili pepper ground to powder or coarse-ground into flakes)

½ cup gochujang* (a pungent Korean condiment made from red chili, glutinous rice, fermented soybeans and salt) METHOD Cut cabbage in half lengthwise, removing loose and discolored outer leaves. Cut bottom off to separate all the leaves. Toss cabbage with kosher salt and refrigerate in a bowl overnight. Combine paste ingredients in a food processor and pulse until mixture is creamy and smooth. Drain the cabbage and mix well with the chili paste. Toss in garlic chives and daikon. Let sit at least 24 hours before eating. (Best at 2 weeks.) * Found in Asian food markets

Fresh ‘ahi (tuna) on its way to becoming poke (seasoned raw fish). Once the fish “blooms” in the fridge, Chef tosses it with the minced and chopped ingredients, then folds in the onions.

‘AHI POKE 2 pounds sashimi-grade ‘ahi (tuna), diced into ½-inch cubes Hawaiian sea salt, to taste 1 Hawaiian chili pepper, minced 1 teaspoon ginger, minced 2 tablespoons limu līpoa, chopped ¼ pound ‘inamona (roasted

kukui nut), optional 1 pound green onion, chopped 1 Maui onion, diced small METHOD Place ‘ahi cubes in a mixing bowl. Season with sea salt. Add next 4 ingredients and mix gently. Fold in green onion and Maui onion. Taste and adjust seasoning if needed. Eating & Drinking Jul 2019–Jun 2020


Bottom photos, clockwise from top left: Dried shiitake mushrooms reconstitute in water that later gets added to the broth for this wellloved Japanese dish. Mise en place for chicken hekka. Diane swaps her publisher’s cap for that of cook, cutting the soaked long rice into shorter pieces. Left: assembled hekka

CHICKEN HEKKA 2 pounds chicken thighs, boneless, sliced into 1-inch strips 2 tablespoons sesame oil 1 tablespoon ginger, minced 1 tablespoon garlic, minced ¾ cup mirin (a Japanese rice wine similar to saké but lower in alcohol, higher in sugar) ¾ cup Aloha brand shoyu (or your favorite soy sauce) ¾ cup brown sugar 1 quart chicken broth 6 pieces dried shiitake mushrooms, reconstituted and sliced (reserve liquid) 1 cup carrot, diagonally sliced 1 small Maui onion, sliced 1 8-ounce can straw mushrooms 2 ounces dried black fungus, reconstituted in warm water 1 cup canned bamboo shoots, sliced


2 cup watercress, cut into 3-inch pieces 2 heads baby bok choy, cut in quarters lengthwise 3 pieces aburage, cut into ½-inch strips 6 green onions, cut into 2-inch pieces 1 package long rice (“cellophane” noodles) soaked in water until soft, then cut with scissors into 3-inch lengths METHOD Combine brown sugar, shoyu and mirin. In a skillet or wok, heat sesame oil to medium-high heat. Add chicken, turn heat up to high and cook until the meat is browned. Add ginger and garlic. Add shoyu mixture, 1 cup of the water used to reconstitute the mushrooms, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Add rest of ingredients and cook 3 minutes.

Top: Once peeled, the sweet potato will be cubed and added to simmering coconut milk. Above left: Turning mochiko into dough. Above right: Chef adds the rolled mochi balls to the bubbling liquid.

GINATAAN Mochi Balls (Bilo Bilo) 4 cups mochiko 1¾ cups water Coconut Cream 4 16-ounce cans coconut milk 2 cups water 2 cups baked sweet potato, cut into ½-inch cubes ½ cup tapioca pearls, cooked ½ cup canned jackfruit, sliced thin 1 cup sugar

METHOD Combine the mochiko with 1¾ cups water and roll the dough into ½-inch mochi balls. Mix the coconut milk, 2 cups water and sugar in a pot and bring to a boil. Gradually add mochi balls to the pot. Reduce heat and simmer 10 minutes. Add cubed sweet potato, tapioca and jackfruit and cook another 5 minutes. Lastly, the fun part! We eat!


Did someone say “pies”? Apparently, a lot of us. Leoda’s Kitchen & Pie Shop sold 168,862 in 2018, a record for the little Olowalu food stop named for co-owner Rob Aguiar’s mom. 17,123 of them were those hold-in-yourhand five-inch pies, which makes counting on your fingers so much yummier.

Every month, Pizza Paradiso serves 900 shish kabobs with saffron rice and roasted veggies to hungry Middle Eastern-food lovers. 18


Aloha Mixed Plate customers happily consumed 17,594 luscious, gravy-slathered hamburger patties in 2018—with fried egg over rice, of course! That is LOCO (MOCO)!

Ever stop to figure how much time, energy and love go into the dishes that become our favorites? (Yes, love, because good food can’t come out of an angry kitchen.) Do the math, as we did, and you’ll see that these Maui chefs, cooks and restaurateurs—‘Aipono winners all—make our lives better in countless ways. Well, maybe not countless. . . .

Love steak? Hoof it over to Ruth’s Chris Steak House in Wailea, where staff in Chef Dan Bader’s kitchen dished up 7,539 prime filets of beef last year.

Ka‘ana Kitchen presses and extracts 76 pounds of fresh fruits and veggies every morning for juices that keep us healthy, while supporting agriculture in Hawai‘i. That equates to 5½ gallons of goodness!

One devoted customer has dined at Lahaina Grill 700 times. (We’re not surprised. This perennial favorite has had many return customers in its umpteen years in business.)

1,200 lobster-and-crab-stuffed grilled-cheese sandwiches

boogie on Down the Hatch at this Lahaina restaurant every month, as do 1,800 appetizer portions of Lava Lava shrimp.

Eating & Drinking Jul 2019–Jun 2020


Dining Highlights

Musubi is da kine! That tasty bundle of rice and meat wrapped in a seaweed band just might be the quintessential local food. How do we know? Because Da Kitchen, that quintessential local restaurant, sold 35,000 fried musubi in 2018!

Taverna has a layered response for folks with lasagna cravings: 995 plates of lusciousness served up every month. (That’s 435 pounds of ground beef!)

Talk about being on a roll: Japengo serves up to 50 blackened ‘ahi makizushi (nori rolls) in a single evening.



No wonder Flatbread Company scores ‘Aipono honors year after year: the philanthropic pizza place that donates to various Maui nonprofits goes through 5,000 pounds of flour each month—and that is a lot of dough.


Each evening, Nick’s Fishmarket sets ablaze 15 strawberries Panzini desserts atop whipped Chantilly cream and melted dark chocolate. That’s more than 5,000 a year!

Kihei Caffe goes through 5 cases of eggs daily. At 180 eggs per case, that adds up to 900 eggs a day! Cock-a-doodle-doo!

Chew on this: In 2018, Star Noodle diners slurped up 50,405 of the 58,430 pounds of fresh noodles produced onsite, enjoyed in chow fun, saimin, udon, ramen, fried soup, and specialty noodles. The other 8,025 pounds were served, and enjoyed, at Star Noodle’s sister restaurants Aloha Mixed Plate and Leoda’s Kitchen.

At the Tiki Bar at Kā‘anapali Beach Hotel, veteran bartender “Uncle” Dale Simonsen has ticked in at 450,000 mai tais in the past 50 years. And over at the Tiki Terrace Restaurant, Chef Chris Napoleon flips 8,000 omelettes a year for the hotel’s Sunday champagne brunch. Eating & Drinking Jul 2019–Jun 2020


Dining Highlights Lineage grinds through 200 pounds of kim chee a month, and if kim chee is your spicy fave, try the dip. Served with Chef Sheldon Simeon’s favorite super-crunchy Maebo won ton chips, it should come with a warning: ADDICTIVE!

No beef here. Newbie Moku Roots has gained quite the following, serving 650 taro burgers a month. Now that’s a veggie mouthful!

Holy cannoli! Every month, Sale Pepe’s Chef Michele De Bari cooks up 100 gallons of marinara to marry with his primo house-made pastas. “Hidden” gem? Au contraire! Cool Cats may be tucked in the shadows off Dickenson Street, but its award-winning burgers fly out the door at a rate of 400 to 500 a day—along with 200 creamy milkshakes and 100 ice-cold root beer floats.


808 875 2210 | |


Two of Maui’s award-winning restaurants | One distinct address

808 879 7224 | |


Sushi. Steak. Seafood. ‘Aipono Award Winner - Best Sushi 2018 dinner: 5:30pm - 9:30pm | lounge: 5:00pm - 10:00pm nightly live music: 5:30pm - 7:30pm 808 667 4727 200 Nohea Kai Drive Lahaina, HI 96761 Complimentary valet parking available.

JPG_MauiNoKaOi_May-June_FULLPG.indd 1

Located at Hyatt Regency Maui Resort & Spa, Japengo offers a gastronomic adventure you’ll want to relive over and over. Fresh sushi, modern Asian-Pacific flavors and local island ingredients come together through share plates and indulgent entrees created by chef duo, Gevin Utrillo and Jin Hosono. With romantic ocean views at sunset, an energetic sushi bar, and garden lounge with live entertainment, Japengo has a seat for everyone for every occasion.

The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2019 Hyatt Corporation. All rights reserved. TAT Number: TA-161-564-6720-01

3/18/2019 12:52:46 PM


Special Awards


The man. Kyle Kawakami has a passion for good food—so much so, that after earning a bachelor’s degree in zoology, he enrolled in UH–Maui Culinary Academy, and while there, interned in the kitchens at the Fairmont Kea Lani, mentoring under Executive Chef Tylun Pang, winner of ‘Aipono’s 2014 Lifetime Achievement Award. After graduating from the academy in 2001, Kyle joined the Fairmont’s staff, perfecting the skills that later served him as an instructor at his culinary alma mater, where he taught for ten years. In 2014—much to the joy of his many followers—Kyle embarked on a new path, purchasing “Big Red,” the mobile Maui Fresh Streatery food truck. He hasn’t looked back (well, only in the rearview mirror). His passion. Along the way, Kyle’s fascination with food has led the Maui-born chef to explore the world’s flavors and traditional preparations. Happily, he keeps taking us along on the journey, transporting us to a Greek kitchen for souvlaki drizzled with creamy tzatziki that would do a ya-ya (grandmother) proud; or to Korea for a Seoul bowl with crispy Korean pork belly in gochujang sauce, rice and kim chee banchan. His heart. Kyle’s philanthropy could fill a semi—and that, too, is something he invites his customers to share. When one of his Eating & Drinking Jul 2019–Jun 2020


Lahaina Fried Soup Pohole Salad HAPA RAMEN STAR UDON AHI AVO GARLIC NOODLES Singapore Noodles Steamed Pork Buns PAD THAI malasadas SAKE COCKTAILS





From left: Chefs Kawakami, Robert Tagorda and Tom Lelli at the UH-Maui College food court. This photo was taken in 2004, the year Kyle started as culinary instructor.

son’s friends needed cancer treatment on the mainland, Kyle was moved by the family’s financial and emotional stress, and placed an aloha tip jar on the counter to help raise funds on their behalf. Since then, fifty families, nonprofits such as Women Helping Women, and the School Gardens project at Pomaika‘i Elementary School have benefited from the tips collected, with gifts totaling around $50,000! Mahalo, Chef Kyle, for all the food adventures you’ve taken us on . . . and for your boundless generosity.

WHAT HIS PEERS SAY . . . “Chef Kyle’s philanthropy is exceptional. The quality of the Maui Fresh Streatery product and experience is top notch. Small businesses do not always have the resources for philanthropy that corporate restaurants [have access to], but Chef Kyle’s generosity drives his business. He is an inspiration.” —Michele Di Bari, chef/owner, Sale Pepe “Chef Kyle runs the best food truck on the island, but his heart is even bigger, from his donation tip jar that helps many local families cope with their struggles, to stepping up to assist in humanitarian efforts. Chef Kyle’s pay-it-forward efforts [helped people] in need during our recent government shut down. His heart inspires us all.”—Gevin Utrillo, chef de cuisine, Japengo Maui



INNOVATIVE, FARM-DRIVEN DINING In the heart of Maui Tropical Plantation, against the breathtaking backdrop of Waikapū Valley, The Mill House brings an innovative approach to fresh, local ingredients in dishes that honor the cultures of those who emigrated from Japan, China, Portugal and other distant lands to work in Maui’s sugarcane industry a century and more ago. Walk the meandering path that leads to our restaurant and bar, past lush tropical foliage and sugar-mill artifacts, and the history of Maui surrounds you. Arrive, and a memorable, farm-driven dining experience awaits you. Executive Chef Taylor Ponte has built close relationships with Maui farmers and ranchers, including those at Maui Tropical Plantation. To complement your meal, ask our sommelier to suggest a selection from our extensive, curated wine list; or have our skilled bartenders create a handcrafted cocktail using fresh herbs and juices. Relax and enjoy award-winning fare in an incomparable setting. End on a sweet note: a decadent dessert and a cup of Maui-grown, Mill House-roasted coffee.

THE MILL HOUSE 1670 Honoapi'ilani Hwy, Waikapū | 808.270.0333


Left: Ka‘ana Kitchen Right: Japengo

Award Winners Maui Nō Ka ‘Oi Magazine presents

the 2019 ‘Aipono Restaurant

What’s in a name? In Hawaiian, ‘ai means “to eat,” and pono means “excellence.” Put them together, and you have an awards competition that honors the island’s best restaurants as voted by the readers of Maui Nō Ka ‘Oi. The ‘Aipono Gala raises funds for the University of Hawai‘i– Maui Campus Culinary Arts Program, and creates real-world mentoring for tomorrow’s chefs. The ‘Aipono Wine Dinner Series also benefits the program, while inviting you to explore a world of outstanding wines paired with special menus at ‘Aipono Award-winning restaurants. (Sign up for notices of upcoming wine dinners at

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali 667-4727 | IG: japengo.maui


Ka‘ana Kitchen

Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea 573-1234 |

…………………………………………………………………………………… HONORABLE MENTIONS

Lahaina Grill 667-5117 | Moku Roots 214-5106 | Monkeypod Kitchen 891-2322 (Wailea) | 878-6763 (Kā‘anapali) ____________________________________________________________________________________

Gold Silver ……………………………………………………………………………………

Moku Roots

335 Keawe St., #211, Lahaina | 214-5106 |

…………………………………………………………………………………… HONORABLE MENTIONS

Alchemy Maui Kombucha Bar & Café 793-2115 Monkeypod Kitchen 878-6763 (Kā‘anapali) Surfside Woodfire Pizza Kitchen 793-2650 ____________________________________________________________________________________

MOST “MAUI-EST” Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488 |

BEST NEW RESTAURANT Lineage The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800



Monkeypod Kitchen

10 Wailea Gateway Pl., Wailea | 891-2322 | Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763 |



Gold ……………………………………………………… HONORABLE MENTIONS

Aloha Mixed Plate 661-3322 Da Kitchen 871-7782 (Kahului) | 875-7782 (Kīhei) | Ululani’s Hawaiian Shave Ice 877-3700 _______________________________________________________

BEST MEDITERRANEAN Pita Paradise 34 Wailea Ike Dr., Wailea | 879-7177


Pizza Paradiso Mediterranean Grill

3350 L. Honoapi‘ilani Rd., #208, Honokōwai 667-2929 |

……………………………………………………… HONORABLE MENTIONS

Café Des Amis 579-6323 | Habibi 280-8551 | FB: @HabibiOnMaui Mala Ocean Tavern 667-9394 _______________________________________________________

BEST SERVICE Lahaina Grill 127 Lahainaluna Rd., Lahaina | 667-5117



The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 |

……………………………………………………… HONORABLE MENTIONS

Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) Nick’s 879-7224 Sea House Restaurant 669-1500




360 Papa Pl., Kahului | 868-0753

Napili Kai Beach Resort, 5900 L. Honoapi‘ilani Rd., Nāpili | 669-1500


Mala Ocean Tavern

1307 Front St., Lahaina | 667-9394


Mama’s Fish House

799 Poho Pl., Kū‘au | 579-8488

Tin Roof Maui

……………………………………………………… HONORABLE MENTIONS

Down the Hatch 661-4900 | Lineage 879-8800 | Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) _______________________________________________________ Moku Roots

……………………………………………………… HONORABLE MENTIONS

Cheeseburger in Paradise 661-4855 Japengo 667-4727 | IG: japengo.maui Kimo’s 661-4811 | _______________________________________________________

MOST ROMANTIC SETTING Merriman’s Kapalua 1 Bay Club Pl., Kapalua | 669-6400



335 Keawe St., #211, Lahaina | 214-5106

799 Poho Pl., Kū‘au | 579-8488


Mama’s Fish House

……………………………………………………… HONORABLE MENTIONS

Japengo 667-4727 | IG: japengo.maui The Mill House 270-0333

The Restaurant at Hotel Wailea 879-2224 _______________________________________________________

BEST LOCAL FLAVOR Aloha Mixed Plate 1285 Front St., Lahaina | 661-3322 Lahaina Grill

Choice Health Bar

1087 Limahana Pl., Lahaina | Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali 11 Baldwin Ave., Pā‘ia | 661-7711

……………………………………………………… HONORABLE MENTIONS

A‘a Roots Maui 298-2499

Farmacy Health Bar 866-4312 (Wailuku) 868-0443 (Pukalani) Fork & Salad 879-3675 (Kīhei) | 793-3256 (Kahului) | _______________________________________________________ Aloha Mixed Plate


Pita Paradise


Eating & Drinking Jul 2019–Jun 2020



Gold ……………………………………………………… HONORABLE MENTIONS


Kihei Caffé

Ka‘ana Kitchen 573-1234 Lineage 879-8800 | Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) _______________________________________________________

MOST INNOVATIVE MENU Lineage The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 |


BEST FARM-TO-TABLE CUISINE The Mill House Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 |


Moku Roots

335 Keawe St., #211, Lahaina | 214-5106


Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 |

……………………………………………………… HONORABLE MENTIONS

Ka‘ana Kitchen 573-1234 Mauka Makai 662-6370 Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali)


BEST BREAKFAST Kihei Caffé 1945 S. Kīhei Rd., Kīhei | 879-2230


Kā‘anapali Beach Hotel

2525 Kā‘anapali Pkwy., Kā‘anapali 661-0011 | maui-hawaii-dining

Working together towards a healthier Maui youth! | 808.212.4861



The Mill House

Urban & hip neighborhood gathering place serving Italian comfort food. Located in the heart of Kapalua Resort.

2019 Best Italian, Best Cocktails 2018 Best Italian, Best Cocktails, Best Wine List 2017 Best New Restaurant, Best Bar, Best Italian



808-667-CIAO (2426)



Innovative, Farm-Driven Dining Ingredients grown on the finest farms in Maui and brought to life by our dedicated kitchen and bar team.



……………………………………………………… HONORABLE MENTIONS

Down the Hatch 661-4900 | Ka‘ana Kitchen 573-1234


BEST GRAB & GO Island Gourmet

Leoda’s Kitchen & Pie Shop 662-3600

The Shops at Wailea 3750 Wailea Alanui Dr., Wailea | 874-5055



BEST BUSINESS LUNCH The Mill House Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 |


Café O’Lei




The Dunes at Maui Lani 1333 Maui Lani Pkwy., Kahului | 877-0073 2439 S. Kīhei Rd., Kīhei | 891-1368

……………………………………………………… HONORABLE MENTIONS

Leis Family Class Act 984-3280 FB: @LeisFamilyClassAct Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) Star Noodle 667-5400 |

The Market Maui

10 Wailea Gateway Pl., Wailea | 879-2433

……………………………………………………… HONORABLE MENTIONS

Island Gourmet

Honolua Store 665-9105

Monkeypod Kitchen Leoda’s Kitchen & Pie Shop 662-3600 Makana Market + Cafe 875-4100 ______________________________________________________

BEST HAPPY HOUR Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., 878-6763 |


Down the Hatch

The Wharf Cinema Center, 658 Front St., Lahaina | 661-4900 |

Eating & Drinking Jul 2019–Jun 2020





……………………………………………………… HONORABLE MENTIONS

Grotto Bar 888-6100 | Pailolo Bar & Grill 662-2635 Sea House Restaurant 669-1500 _______________________________________________________

Follow us TeddysBiggerBurgersLahaina TeddysBiggerBurgersLahaina TeddyBurgerMaui

Restaurant open daily 10am – 9pm 335 Keawe St, Lahaina Gateway 808-661-9111

Star Noodle

BEST ASIAN CUISINE Star Noodle 286 Kupuohi St., Lahaina | 667-5400



Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr., Kā‘anapali | 667-4727 IG: Japengo.Maui TIE

Sansei Seafood Restaurant & Sushi Bar Kapalua, 669-6286 | Kīhei, 879-0004

……………………………………………………… HONORABLE MENTIONS

Miso Phat Sushi 669-9010 (Kahana) 891-6476 (Kīhei) | Nuka 575-2939 | Morimoto 243-4766 | _______________________________________________________

BEST SOUTHEAST ASIAN CUISINE Nutcharee’s Authentic Thai Food Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei | 633-4840 |


Open everyday from 8am-8pm | Happy Hour Daily Live Music Venue | South Maui’s Newest Sports Bar 9 TVs | NFL Ticket | Showing your favorite games

Sunsets Bar & Grill in Kihei |808.633.4220 Plan your next special event with breathtaking panoramic mountain, ocean, and golf course views. Call Iulia at 808.633.6166 or email


Thai Chef Restaurant

Old Lahaina Center, 878 Front St., Lahaina 667-2814 |

……………………………………………………… HONORABLE MENTIONS

Maui Thai Bistro 874-5605 A Saigon Café 243-9560 Thai Mee Up 214-3369 | FB: ThaiMeeUp


Introducing Maui’s Best Burger and we bet you won’t find better! If you don’t agree with us, we’ll give you a $10 gift card to come back and visit us again!

A recipe for authenticity in a legendary setting.

Maui’s Premier Steak and Seafood Restaurant The signature restaurant at Montage Kapalua Bay is where every meal becomes an unforgettable memory you will cherish long after the evening ends. Led by Chef de Cuisine Robert Barrera, this breathtaking ocean view venue offers classic favorites with a distinctively modern flair. For dinner, this haven for beef and seafood connoisseurs features the finest cuts and freshest fish available. D A I LY B R E A K FA S T & D I N N E R On e Bay Dr i v e , K a pa lua

(808) 662-6681

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3/22/19 2:29 PM

Eating & Drinking Jul 2019–Jun 2020



Gold _______________________________________________________


Cool Cat Café

The Wharf Cinema Center | 658 Front St., Lahaina | 667-0908 |


Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) _______________________________________________________



Lahaina Gateway Center, 355 Keawe St., Lahaina | 661-9111 |

The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali | 662-6370

Teddy’s Bigger Burgers

……………………………………………………… HONORABLE MENTIONS

Dino’s Gourmet On-the-Go 989-3839 IG: DinosGourmet Moku Roots 214-5106 |


Cane & Canoe

Montage Kapalua Bay, One Bay Dr., Kapalua | 662-661 | TIE

Kō Restaurant Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea | 875-2210

……………………………………………………… HONORABLE MENTIONS Pacific’O 667-4341 | _______________________________________________________

BEST PACIFIC RIM CUISINE Ka‘ana Kitchen Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea | 573-1234

OPEN DAILY 11 AM - 12 MIDNIGHT Happy Hour From 3 pm - 6 pm & 9 pm - 12 am 100 Wailea Ike Drive Located across from the Wailea Blue Golf Course Pro Shop

Enjoy delicious pizza in our open-air location in the heart of Wailea. Build your own pizza made with whole wheat crust. We also offer a variety of salads, pastas, and appetizers and a fun bar area featuring twice daily drink specials. We are passionate about using fresh, local, organic and sustainable products when available. Takeout & Delivery: 808.874.7499



Ka‘ana Kitchen 573-1234

INTERESTING EXPERIENCES FOR INTERESTING PEOPLE Andaz Maui at Wailea Resort blends the acclaimed Andaz personality and style with island experiences for the expressive traveler. Enjoy the freshest brunch on island or a locally inspired farm-to-table dinner. Allow us to take care of the food while you take care of the memories. FOR RESERVATIONS VISIT ANDAZMAUI.COM OR OPENTABLE.COM OR GIVE US A CALL AT 808 573 1234

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The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 |


As Seen on

Guy Fieri’s “Triple D”


……………………………………………………… HONORABLE MENTIONS

Lineage 879-8800 | Roy’s 669-6999 | Roys-Kaanapali.html Spago Maui 874-8000 dining/spago-maui _______________________________________________________

Logo wear available

Azeka Place, Mauka

(808) 891-MISO (6476)

1279 South Kihei Rd. #108, Kihei

Romantic Oceanfront Dining On One Of Maui’s Premier Beaches

Old Lāhaina Lū‘au

BEST LŪ‘AU Old Lāhaina Lū‘au 1251 Front St., Lahaina | 667-0700


Drums of the Pacific

Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr., Kā‘anapali | 661-1234 TIE

The Feast at Lele 505 Front St., Lahaina | 667-LELE (5353)

……………………………………………………… HONORABLE MENTIONS Andaz Maui at Wailea Resort | 573-1234 The Grand Luau at Honua‘ula 875-7710 The Myths of Maui 201-1097 _______________________________________________________ RESERVATIONS 808 875 7555




BEST MEXICAN CUISINE Frida’s Mexican Beach House Restaurant 1287 Front St., Lahaina | 661-1287


The Feast at Mōkapu




Roasted Chiles

Azeka Shopping Center Mauka 1279 S. Kīhei Rd., Kīhei | 868-4357

……………………………………………………… HONORABLE MENTIONS

Maui Tacos 871-7726 (Kahului) 879-5005 (Kīhei) | 662-0717 (Lahaina) Ono Tacos 357-3779 | FB: @ono.tacos Las Pinata’s 877-8707 | _______________________________________________________

Farm fresh salad, local seafood, sushi, steak, vegetarian items, and desserts. 93 Hana Hwy. Paia, HI 96779 808-579-6002 | Open daily from 5-10 pm

HAPPY HOUR 5-6 PM Taverna


BEST ITALIAN CUISINE Taverna 2000 Village Rd., Kapalua 667-CIAO (2426) |


Sale Pepe

Lahaina’s Best Woodfire Pizza

878 Front St., Lahaina | 667-7667

• Maui’s most unique collection of FresH toppings and infused crust oils

……………………………………………………… HONORABLE MENTIONS

• Amazing sandwiches, salads & Homemade Desserts

Casanova Italian Restaurant & Deli 572-0220 | Fabiani’s Bakery & Pizza 874-1234 Matteo’s Osteria 891-8466 Pūlehu, an Italian Grill 667-3200 _______________________________________________________

• dough made fresh daily • comfortable, causual air-conditioned dining in the heart of lahaina!

BEST PLATE LUNCH Da Kitchen Triangle Square, 45 Koloa St., Kahului 871-7782 || Rainbow Mall, 2439 S. Kīhei Rd., Kīhei | 875-7782 | COURTESY OF TAVERNA


Tin Roof Maui

868-0753 |

……………………………………………………… HONORABLE MENTIONS

Aloha Mixed Plate 661-3322

brick oven flavor! ★★★★★ on

505 Front St Lahaina, Maui, Hawaii 96761 | (808) 793-2650 Eating & Drinking Jul 2019–Jun 2020


Thank you for the many years of support! VOTED BEST BREAKFAST 14 YEARS IN A ROW BY MAUI READERS

Kihei, Hawaii

BREAKFAST ALL DAY Open at 5 am! Over 40 Breakfast Choices! Eggs / Omlettes Fried Rice Fresh Baked Goods Local Favorites French Toast Pancakes Fresh Fruit Bowls Blended Coffee Drinks

Lunch Specials Daily! 11am - 2 pm

Local Beef Burgers Hot Dogs Hearty Sandwiches Salads & Wraps (Blackened Fish or Grilled Chicken)

808-879-2230 Logo Wear • • Gift Certificates Located at the Kihei Kalama Village • NOW WITH AVAILABLE INDOOR SEATING





Auntie’s Kitchen 667-3200 Honokowai Okazuya 665-0512 FB: @OkazuyaDeli _______________________________________________________ Flatbread Company

BEST PIZZA Flatbread Company 89 Hāna Hwy., Pā‘ia | 579-8989


Prison Street Pizza

662-3332 |

……………………………………………………… HONORABLE MENTIONS

Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) Pizza Madness Maui 270-9888 _______________________________________________________

BEST NOODLES Star Noodle 286 Kupuohi St., Lahaina | 667-5400


Thai Mee Up

214-3369 | FB: @ThaiMeeUp

……………………………………………………… HONORABLE MENTIONS

Mendo Maui 755-5760 | Thai Chef Restaurant 667-2814 UMI maui 269-1802 | FB: @UmiMaui _______________________________________________________


BEST FISH & SEAFOOD Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488


Paia Fish Market Restaurant

1913 S. Kīhei Rd., Kīhei | 874-8888

Eating & Drinking Jul 2019–Jun 2020






Four Seasons Resort Maui 3900 Wailea Alanui Dr., Wailea | 874-8000

……………………………………………………… HONORABLE MENTIONS

Humuhumu 875-1234 | Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) ROCKsalt 921-4600 | _______________________________________________________

Mama’s Fish House

100 Baldwin Ave., Pā‘ia | 579-8030 632 Front St., Lahaina | 662-3456

……………………………………………………… HONORABLE MENTIONS

Down the Hatch 661-4900 | Humuhumu 875-1234 | Lahaina Grill 667-5117 | _______________________________________________________

BEST STEAK Ruth’s Chris Steak House The Outlets of Maui, 900 Front St., Lahaina

BEST SUSHI Japengo Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr., Kā‘anapali | 667-4727 IG: japengo.maui


Miso Phat Sushi

Kahana Manor, 4310 L. Honoapi‘ilani Rd., Kahana | 669-9010 Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei | 891-6476 |


Sansei Seafood Restaurant & Sushi Bar 600 Office Rd., Kapalua | 669-6286 Kihei Town Center, 1881 S. Kīhei Rd., Kīhei 879-0004 |

……………………………………………………… HONORABLE MENTIONS

Morimoto 243-4766 | Nuka 575-2939 | UMI maui 269-1802 | FB: @UmiMaui _______________________________________________________

BEST COFFEE SHOP Akamai Coffee Co. 1325 S. Kīhei Rd., Kīhei | 868-3251


Honolulu Coffee Company

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 868-4806 The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea|875-6630

TIE Maui Coffee Roasters

444 Hāna Hwy., Kahului|877-CUPS (2877)| ………………………………………………………

Just steps from the water’s edge. Fresh caught fish, exotic flavors & organic produce. Contemporary Pacific cuisine at its best!

Pacific’O sets the standard for Farm-to-Table Cuisine with the freshest produce supplied by their own farm in Kula. Learn more about the farm at

The farm also offers coffee and lunch tours. 505 Front St, Lahaina | Reservations 808.667.4341 |



661-8815 | The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 874-8880


MAHALO NUI FOR VOTING AKAMAI COFFEE CO. BEST COFFEE SHOP! Recipient of the 2019 ‘Aipono Award. Akamai Coffee Co. exclusively roasts and brews 100% Maui coffee varietals. Their coffee is available in their stores and online at

@akamaicoffee @akamaicoffee

808-868-3251 | Cafe: 1325 S. Kihei Rd., in Kihei | Drive Thru: 100 Pakaula St. in Kahului



Mill House Roasting Co. 270-0319 Sip Me 856-9181 | _______________________________________________________ Maui Fresh Streatery

BEST FOOD TRUCK Maui Fresh Streatery


344-7929 |


Thai Mee Up

591 Haleakalā Hwy., Kahului | 214-3369 FB: @ThaiMeeUp

……………………………………………………… HONORABLE MENTIONS

Ono Tacos 357-3779 | FB: @ono.tacos Sea Salt 757-5385 | Sparky’s 264-2911 | _______________________________________________________


Japengo 667-4727 | IG: japengo.maui Star Noodle 667-5400 | ‘Ūmalu 667-4727 _______________________________________________________

BEST SHAVE ICE Ululani’s Hawaiian Shave Ice 333 Dairy Rd., Kahului | Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 61 S. Kīhei Rd., Kīhei 790 Front St., Lahaina | 819 Front St., Lahaina | 58 Maui Lani Pkwy., Wailuku 877-3700 |


Breakwall Shave Ice Company

The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali | 667-3259

The Wharf Cinema Center, 658 Front St., #104, Lahaina | 661-4900


……………………………………………………… HONORABLE MENTIONS

10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763

Kō 875-2210 | Local Boys Shave Ice

Monkeypod Kitchen

……………………………………………………… Peace Love Shave Ice 264-9090

TANPOPO is dedicated to serving you exciting and delicious Japanese cuisine using only the freshest seasonal ingredients from our local Maui markets. Serving a Variety of Sake. Open Tuesday thru Sunday Lunch 11:30am to 2pm | Dinner 5:30pm to 10pm Closed Monday

Japanese Cuisine 44

808.446.3038 | 1215 South Kihei Rd. (Longs Shopping Center) Follow Us @mauitanpopo



The Coffee Store in Napili 669-4170




(808) 214- 5590 LOCATIONS AT



Owner/Executive Chef Joey Macadangdang, Joey’s Kitchen 2019 Friend of Agriculture Award recipient Presented by Maui County Farm Bureau in partnership with Maui Nö Ka ‘Oi magazine at the annual ‘Aipono Awards Gala

We salute past recipients:

Peter Merriman, Hula Grill Kä‘aanapali 2007 James McDonald, Pacific‘O and I’O 2008 Peter Merriman, Merriman’s Kapalua 2009 Jenna Haugaard, Flatbread Company 2010 Justin Pardo, Market Fresh Bistro 2011 Tylun Pang, Kö, The Fairmont Kea Lani 2012 Scott McGill, TS Restaurants 2013 Chris Schobel, Hula Grill 2013 Eric Faivre, Grand Wailea 2014 Francois Milliet, Kä‘anapali Ocean Resort Villas 2015 Perry Bateman, Mama’s Fish House 2016 Travis Morrin, Cody Christopher and Jaron Blosser Three’s Bar & Grill • Fork & Salad 2017 Jennifer Nguyen, A Saigon Cafe 2018


Eating & Drinking Jul 2019–Jun 2020






Two exciting farm tours in one unique setting



Explore our gardens and enjoy a gourmet lunch prepared in your presence with freshly harvested natural produce.

Learn about the growing and roasting of coffee beans and conclude with the “perfect cappuccino” .

Leoda’s Kitchen & PIe Shop

TOURS ARE WEEKDAYS 8:30 a.m. and 10:30 a.m. BEST DESSERT Leoda’s Kitchen & Pie Shop O’o Farm is the exclusive farm for Pacific’O Restaurant in Lahaina By Reservation only: 808.667.4341 •

820 Olowalu Village Rd., Olowalu 662-3600 |


Mama’s Fish House

799 Poho Pl., Kū‘au | 579-8488

WWW.ALOHAMIXEDPLATE.COM • 1285 Front Street, Lahaina, HI • (808) 661-3322

……………………………………………………… HONORABLE MENTIONS

Kō 875-2210 | Lahaina Grill 667-5117 | Mauka Makai | 662-6370 _______________________________________________________




BEST BAR Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763

TIE Down the Hatch The Wharf Cinema Center, 658 Front St., Lahaina | 661-4900 |



The Westin Kā‘anapali Ocean Villas 6 Kai Ala Dr., Kā‘anapali | 667-3200 FB: @PailoloBarAndGrill

……………………………………………………… HONORABLE MENTIONS

Lehua Lounge 575-1234 Lineage 879-8800 | Taverna 667-CIAO (2426)




Banyan Tree With a focus on Hawaiian culture and local products, Head Chef Isabelle Toland brings her French and Filipino roots to Kapalua’s renowned and reimagined Banyan Tree restaurant. Highlighted by a hand-crafted wooden bar that wraps around the center of the restaurant allowing for an open concept with expansive views, the restaurant’s transformation pays homage to the history of banyan trees in Hawaii as a gathering place to meet and share a meal. Chef Bella’s vibrant new menu embraces that spirit and invites you on a journey to discover the roots of the land while incorporating the island’s most unique and sustainable ingredients. Classic Hawaiian recipes are deconstructed and redesigned with a local twist using Mediterranean cooking techniques to develop a menu that will enliven your senses through the ways of the islands.

NOW OPEN | DINNER NIGHTLY 808-665-7089 | One Ritz-Carlton Dr, Kapalua, HI 96761 | Instagram: @banyantreekapalua


TIE The Mill House

BEST WINE LIST Pūlehu, an Italian Grill

Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 |

The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr., Kā‘anapali | 667-3200

……………………………………………………… HONORABLE MENTIONS


Down the Hatch 661-4900 | Lahaina Grill 667-5117 | Lehua Lounge 573-1234

Andaz Maui at Wailea Resort 3550 Wailea Alanui Dr., Wailea 573-1234 | _______________________________________________________

……………………………………………………… HONORABLE MENTIONS


Ka‘ana Kitchen

Lahaina Grill 667-5117 | The Mill House 270-0333


The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 |

The Shops at Wailea 3750 Wailea Alanui Dr., Wailea 879-8800 |


Lobby Lounge

TIE Taverna

Four Seasons Resort Maui 3900 Wailea Alanui Dr., Wailea | 874-8000

2000 Village Rd., Kapalua 667-CIAO (2426) |

……………………………………………………… HONORABLE MENTION


Alaloa Lounge 669-6200 | RitzCarlton.

The Westin Nanea Ocean Villas 45 Kai Malina Pkwy., Kā‘anapali 662-6370 |

com/en/hotels/kapalua-maui/dining Luana Lounge Fairmont Kea Lani | 875-4100 _______________________________________________________

Inu Pool Bar Taverna 667-CIAO (2426) _______________________________________________________

BEST LATE-NIGHT DINING Down the Hatch The Wharf Cinema Center, 658 Front St., Lahaina | 661-4900 |


The Pint & Cork

The Shops at Wailea 3750 Wailea Alanui Dr., Wailea 727-2038 |










The perfect bird’s eye view of Historical Front Street


Steaks Seafood Fresh Fish Salads Sandwiches Join us for

Gluten Free, Vegan & Vegetarian Options

Happy Hour, Everyday! from 2-5pm

Great Drink & Food Specials, plus Live Entertainment featuring

BURGER burger) (and veggie




- Best of Maui, MauiTime Weekly

VOTED MAUI’S BEST SINCE 2004! Fresh Fish • Steaks & Ribs • Chicken • Salads Vegetarian & Gluten Free Options Shakes, Floats & Sundaes • Happy Hour from 3-6pm • Full Bar featuring 18 Beers on Tap

• A/C and Family Friendly • Validated Parking

Located in the Heart of Lahaina, Across from the Banyan Tree

Wharf Cinema Center • 658 Front St. Lahaina, HI (808) 667-0908 •

672 FrontSt. Lahaina, HI 96761 Upstairs at The Wharf Cinema Center (808) 667-0988 •





Monkeypod Kitchen 891-2322 (Wailea)

Merriman’s Kapalua

878-6763 (Kā‘anapali) ‘Ūmalu 667-4727 Zippy’s 856-7599 | _______________________________________________________


BEST VIBE Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763



The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 |

……………………………………………………… HONORABLE MENTIONS

Down the Hatch 661-4900 | Leoda’s Kitchen & Pie Shop 662-3600 Sea House 669-1500 | _______________________________________________________


Pacific’O 505 Front St., Lahaina | 667-4341

1 Bay Club Pl., Kapalua | 669-6400


The Mill House

……………………………………………………… HONORABLE MENTIONS

Ka‘ana Kitchen 573-1234 Kō 875-2210 | Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali)

Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 |


Vietnamese Cuisine 1 Pi‘ikea Ave., Kīhei 808-214-6995

behind Azeka’s Mauka

Book us for Parties, Events & Festivals! Order online: #HouseOfHaloHalo

1280 S Kihei Rd. #107, Azeka Makai-Kihei


(808)875-2088 Mon–Sat 10am–9pm Sun 10am–8:30pm

Make cherished memories at Maui’s most exciting lu‘au! Stunning sunset views from the oceanside venue Traditional imu ceremony Delicious all-you-can-eat Hawaiian cuisine Open bar featuring beer, wine, Mai Tais and more Children’s menu options and gluten free items available On-stage hula lesson Authentic songs, chants and dramatic dances Three-man Samoan fire knife dance! Receive a FREE GIFT when you book online at Enter special offer code: NOKAOI

Best Maui Lu‘au ‘Aipono Award Winner


Offer available for online reservations only. Offer expires 12/31/19. May not be combined with other offers. A Tihati Production. The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2019 Hyatt Corporation. All rights reserved. TA-161-564-6720-01

Special Awards

Each year, ‘Aipono honors a few individuals and companies chosen by industry professionals for their contributions to the Maui community. We are pleased to present our 2019 winners.

Maui County Farm Bureau’s


When it came to choosing ‘Aipono’s 2019 Friend of Agriculture, Warren Watanabe says Joey Macadangdang was a natural choice. Watanabe should know: as executive director of the Maui County Farm Bureau, he has enjoyed a long and rich collaboration with the chef with the musical last name. “Chef Joey has supported our events for more than two decades,” Watanabe notes, “first during his days with Chef Roy Yamaguchi, then at Pineapple Grill, and now at Joey’s Kitchen at Whalers Village and in Nāpili. One of the things I admire most about him is his generosity. He is constantly giving of his time, and willing to prepare


food for fundraisers or celebrations.” Macadangdang’s generosity extends beyond any single event, and well beyond the walls of Joey’s Kitchen. “He makes an effort to know our local farmers, and builds solid relationships with them,” says Watanabe. “When new farmers want to break into the market, Joey is willing to give them a chance.” Maui Cattle Company president Alex Franco recalls that when the ranch consortium started in 2002, Macadangdang was one of its earliest supporters. (His braised Maui Cattle Company short ribs have become a signature dish for the award-winning, crowd-pleasing chef.) “Joey understands that

purveyors don’t get established overnight,” says Franco. “He works with you to help you build your company.” Happily, what’s good for local agriculture is great for the rest of us. “As a restaurateur, Joey embodies the true spirit of island hospitality,” says Watanabe. “I believe his food is that good because he takes pride in his ingredients, makes local and fresh a priority, and is willing to pay for quality.” Not bad for a chef known for being humble, hardworking, and always there with a smile. See our video about Chef Joey Macadangdang at

2018 Best Shorts & Slippers Dining 2017 Best Breakfast 2016 Best New Restaurant

EAT & LIVE PONO Nalu is the hapa-hawaiian phrase meaning to “go with the flow.” With that mindset the owners of Nalu’s have made it their focus to source the best Hawai‘i has to offer, combining local flavors and the freshest island ingredients available. Nalu’s mission is to serve “ono” (mouthwatering) food for our guests’ enjoyment.


BEST COFFEE DRINKS ON ISLAND Fresh Baked Goods Healthy Snacks Vegan & Gluten Free Items Fresh Roasted Hawaiian Coffee

Located in Napili Plaza

Open Daily Breakfast 8am–2:30pm Lunch/Dinner 11am-9:30pm In the heart of Kihei at Azeka Makai 1280 South Kihei Road | 808 891-8650

Brisket Ribs Chicken Pulled Pork Pork Belly Chili

Tacos Burritos Plates Sandwiches

SUNDAY Lahaina Gateway Center brunch 9a-2p Maui Sunday Market, 65 W. Kaahumanu Ave. Kahului 4p-8p

FRIDAY Wailuku First Fridays 6p-9p SATURDAY Maui Swap Meet, at UHMC Kahului 7a-1p

minutes from Ka‘anapali & Kapalua

5095 Napilihau St., Lahaina

808-989-0042 Catering Available


Eating & Drinking Jul 2019–Jun 2020


Special Awards

Watch our video about Fairmont Kea Lani at


Stay at Fairmont Kea Lani, and you’re sure to notice some of the ways the resort practices sustainability, such as complimentary transportation within Wailea and electric-vehicle charging stations for guests of the resort, compostable food containers and reusable glass bottles filled in-house with purified still and sparkling water, locally made beauty oils in Fairmont’s Willow Stream Spa, reef-safe sunscreens, and signage and in-room literature that teach guests about the fragility of island ecosystems and ways to protect them. That’s just the tip of the proverbial iceberg. Behind the scenes, in a host of ways, Fairmont is working to shrink its environmental footprint (and by extension, help preserve icebergs of the literal kind). Since 2001, Fairmont’s Planet 21 Sustainability Team has launched more than fifty conservation initiatives, including solar panels that offset 10 percent of the property’s energy demand (the equivalent of 138 homes), a recycling system that has saved more than 104 million gallons of laundry water over the past decade, capture of more than 200 gallons a week of used cooking oil for recycling into biofuel, and landscaping that emphasizes Hawaiian


plants and lava rock to reduce water needs. Sustainability doesn’t end at the property line—nor with this generation. By purchasing locally sourced produce and meat, Fairmont supports Maui agriculture, while fish served at its restaurants are caught locally through sustainable fishing practices. Since 2016, the resort has worked with the Hawai‘i Wildlife Fund’s Endangered Hawksbill Sea Turtle Dawn Patrol, and sponsors and participates in beach cleanups throughout the year. That same year, Fairmont began partnering with the state’s STEM program, working with teachers and creating virtual-reality videos that inform students about career opportunities in environmental sustainability. “With climate change already affecting our island state, sustainability is more urgent than ever,” says Kelly King, cofounder and vice president of Pacific Biodiesel. “Fairmont Kea Lani is committed to sustainability in all its operations. We applaud their efforts to support the community and encourage their employees and guests to be part of the solution. They have raised the bar in their industry, and remind us all to engage in creating a more sustainable Hawai‘i.”




6:05 AM

Award-Winning Oceanfront Dining Breakfast: 7am–2pm, Lunch: 9am–2pm, Dinner: 5:30–9pm, Sea House Bar: 8am–10pm, Happy Hour from 2–4:30pm, Pupus from $6 Gluten-Free Dining Available


Celebrating Over 55 Years at the Beach

Located at the beautiful Napili Kai Beach Resort Celebrating Over 55 Years of Aloha 5900 Lower Honoapiilani Road, Napili, Hawaii 96761

Eating & Drinking Jul 2019–Jun 2020





2000 Village Rd., Kapalua | 808-667-CIAO (2426) | open daily from 5:30 p.m.; bar open until midnight |

1215 South Kīhei Rd., Kīhei | 808-446-3038 | open Tuesday– Sunday; lunch 11:30 a.m.–2 p.m.; dinner 5:30–10 p.m. |



1 fresh egg white 2 dashes of Bittermens Burlesque Bitters ½ oz. of freshpressed lemon ¼ oz. Suze liqueur ½ oz. yellow Chartreuse ¾ oz. capillaire syrup* 1 ½ oz. Aviation Gin Spritz of green Chartreuse Combine all ingredients in a tin, add ice, and shake. Strain back into the tin and dry shake (without ice). Pour into a coupe glass. Spritz with green Chartreuse and garnish with a fresh maidenhair fern. *Capillaire syrup is made using maidenhair ferns and dates back to the 17th century. It was once used to treat a number of ailments, from coughs to kidney issues. Our bar manager, April Leslie, creates her own capillaire syrup using maidenhair ferns from her Upcountry garden.

Offering a variety of dry, sweet, and tangy sake from different regions of Japan, Tanpopo has something for every taste. The drink menu also features a selection of sparkling, white and red wines, and Japanese and American beers.



672 Front St., Lahaina | 808-667-0988 | open daily, 10:30 a.m.– 10 p.m. |

Old Lahaina Center, 878 Front St., #7, Lahaina | 808-667-7667 | open Monday-Saturday, 5–10 p.m. |


2 oz. Ketel One Botanical Cucumber & Mint Vodka 3 oz. Lulu’s Watermelon Lemonade 1 oz. soda water Shake vodka and lemonade in a shaker with ice. Strain over ice in a black sea-salt-rimmed pint glass and garnish with a cucumber.


In Chef Michele’s hometown of Milan, no aperitivi hour is complete without a good cocktail to complement the assortment of salumi and cheese. In this recipe, Sale Pepe’s famous pickled grapes elevate the traditional martini—and create an invigorating start to a most memorable meal. 4 pickled grapes* ½ oz. simple syrup 1 oz. pickled grape juice 3 oz. vodka

Muddle the grapes in a pint glass. Add the simple syrup and pickled grape juice. Fill the pint glass with ice and add vodka. Shake. Strain into a martini glass and garnish with two pickled grapes. Serve immediately.

*To make pickled grapes, submerge black grapes in apple cider vinegar and your choice of pickling spices for two weeks.



THE RESTAURANT AT HOTEL WAILEA 555 Kaukahi St., Wailea | 808-879-2224 | Open daily 5–9:30 p.m. |

3750 Wailea Alanui Drive, Wailea | 808-727-2038 | open 11 p.m.–2 a.m.; happy hour 2–5 p.m.; kitchen open until midnight |



expressed orange peel oil dash Angostura bitters dash Regan’s orange bitters sugar cube 1 oz. Xicaru mezcal 1 oz. Pint & Cork Patron Barrel Select Reposado tequila

½ oz. liliko‘i purée ½ oz. orange simple syrup* 1 oz. Lillet Blanc 1 ½ oz. Pau Vodka Combine all ingredients, shake hard, strain into a martini glass, and garnish with an orange slice. *To make orange simple syrup, remove the rind from half of an orange and combine it with 1 cup of sugar. Let it macerate for an hour. Add 1 cup of hot water to dissolve. Strain and refrigerate.

Our house S.O.B. Old Fashioned is a rift on a classic. Combine a solution of expressed orange peel oil, Angostura bitters, Regan’s orange bitters, and sugar. Add Xicaru mescal, and Pint & Cork Patron Barrel Select Reposado tequila to a large mixing glass filled with ice and stir. Double strain over crystalclear, house-made large-format ice. Garnish with a pick of Luxardo cherry and orange peel.



658 Front St., Lahaina | 808-667-0908 | open daily, 10:30 a.m.– 10:30 p.m. |

The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 808-879-8800 | open daily, 5–11 p.m. (last seating at 10 p.m.) |


Cool Cat Cafe takes Maui’s own Ocean Vodka and combines it with Maui’s favorite homemade Lulu's Lemonade to make a true island original lemon drop. Served straight up with a sugared rim and twist of lemon.


2 oz. Russian Standard Vodka ¾ oz. jackfruit shrub* ¾ oz. corrected OJ* ¼ oz. ginger-honey syrup ¼ oz. velvet falernum ½ oz. egg whites Combine ingredients in a shaker, add ice, and shake. Strain into the top part of the shaker, discard ice, and dry shake with a whipping motion for ten seconds. Strain into a chilled coupe glass. Garnish with a “maneki-neko” (waving cat) and edible flowers. *Jackfruit shrub is a combination of fresh jackfruit, sugar, and vinegar blended into a puree. “Corrected OJ” is fresh orange juice balanced to the same acidity as lime by adding malic and citric acid. Eating & Drinking Jul 2019–Jun 2020





14815 Pi‘ilani Hwy., Ulupalakua | 808-878-6058 | open daily, 10 a.m.–5:30 p.m. |

1279 S. Kīhei Rd., #108, Kīhei | 808-891-6476 | Happy hour 3–5 p.m. daily |


Hula o Maui pineapple sparkling wine Lilikoi shrub or puree Hawaiian chili pepper water Orange wedge Orange peel twist Li hing mui powder

LILIKOI MIMOSA Combine prosecco and fresh liliko‘i juice in a champagne flute. Garnish with fresh flower and a slice of fruit.

Run a wedge of orange over the rim of a champagne glass and dip the rim into the li hing mui powder. Fill the flute ¾ full with Hula o Maui pineapple sparkling wine. Add one ounce of lilikoi shrub or puree, a splash of Hawaiian chili pepper water, and an orange peel for garnish.



1670 Honoapiilani Hwy., Wailuku | 808-270-0333 | Open daily, 11 a.m.–9 p.m.; daily happy hour from 2–5 p.m. |

Lahaina Gateway Center, 335 Keawe Street, Lahaina | 808-6619111 | Open daily 10 a.m.–9 p.m |


Build in mixing glass: ½ oz. Carpano Antica ½ oz. Bozal Mezcal ¼ oz. The Mill House Strawberry + Beet Shrub* ¾ oz. Amaro di Angostura 1 eye dropper mole bitters Add ice, stir, and strain into a small rocks glass over one large ice cube. Garnish with a lemon twist. *The Mill House’s signature Strawberry + Beet Shrub is made from beets and strawberries grown on the slopes of Haleakalā (the shrub is available for sale at The Mill House). This complex cocktail’s name is inspired by its primary ingredient, Amaro di Angostura, which has aromas of cinnamon and dark chocolate that perfectly complement the agave flavor profile of the Bozal Mezcal. It is one of several low-proof or low-ABV (alcohol by volume) cocktails we’ve added to our bar menu to give guests the opportunity to try diverse flavors and combinations without overconsuming.



(real ice cream shake) 1½ oz. pineapple juice 1½ oz. orange syrup 5 scoops Maui’s own Daves strawberry ice cream At Teddy’s, we use only Dave’s Premium Ice Cream, made here in Hawai‘i. It’s real ice cream, hand-scooped and blended to perfection for a creamy, refreshing combination of orange, pineapple and strawberry. What could be better than enjoying a cool Tropical Breeze right here in the true paradise of Maui? We are open every day at 10 a.m., so breeze on in!



883 Hāli‘imaile Road, Hāli‘imaile | 808-633-3609 |

1295 Front St., Lahaina | 808-667-9390 | Open daily for lunch and dinner; happy hour 3–4:30 p.m. |

HONU MAI TAI ½ oz. Bacardi Rum ½ oz. Bacardi Orange 1 oz. Dark Pyrat rum ½ oz. Amaretto ½ oz. fresh lime juice ½ cup fresh pineapple juice

MAUI MULE 2 oz. Pau Maui Vodka squeeze of fresh lime 6 oz. ginger beer (We prefer Cock’n Bull.)

Fill half a tiki glass with freshly crushed ice. Combine all of the ingredients in a shaker, shake vigorously, and pour over the ice. Float 1 oz. of Pyrat Dark Rum and garnish with a fresh pineapple leaf and parasol.

Build over ice, stir, and enjoy!



2000 Plantation House Dr., Kapalua | 808-669-6299 | Open daily, 8 a.m.-9 p.m.; happy hour 3–5 p.m. |

Azeka Shopping Center Makai | 1280 S. Kīhei Road, Kīhei | 808-891-8650 | open daily 8 a.m.–9:30 p.m.; happy hour 3–6 p.m. |

MEA LANAKILA 2 oz. Grey Goose Vodka ½ oz. strawberry purée ½ oz. lemon juice ½ oz. simple syrup 1 oz. grapefruit juice Splash of club soda Combine juices, syrup, purée and liquors into a mixing glass with ice. Shake and strain into a hurricane glass over fresh ice. Top with a dash of club soda and garnish with a fresh grapefruit or lemon slice. Hulō!


Looking for a thirstquenching drink on a beautiful, warm Hawai‘i day? Nalu’s South Shore Grill’s Coconut Girl in a High Fashion World is just the thing: a refreshing and crisp island-style mojito combining flavored Malibu rum, Maui Herb Farm mint, and fresh-squeezed lime juice. Top with a splash of sparkling soda and serve in a toasted- coconut-rimmed glass. ‘Onolicious!

Eating & Drinking Jul 2019–Jun 2020




Shirley Lecomte offers custom designs of personalized family heirlooms. Her signature “808” piece is available in 14K gold with diamonds, 14K gold, and sterling silver. Designs by Shirley can be found at Sargent’s Fine Jewelry. 802 Front Street, Lahaina. | 808-276-3811 |


High-end Japanese Damascus-steel cutlery and magnetic knife blocks handmade from Hawaiian woods.



Get aloha in your mailbox six times a year for only $24. Subscribe.MauiMagazine. net | 844-808-MAUI | IG: @mauimag


Owner Romela Agbayani designs and sews these Hawaiian dresses for 18-inch American Girl dolls, along with matching dresses for girls of all ages. Find them at Forever H and A Maui, 658 Front Street, Lahaina, or the Maui Swap Meet on Saturdays | | IG: @ForeverHAndAMaui | 808-661-1760


Serving up small-batch antiinflammatory turmeric tonic and other drinks with benefits. | IG: @MauiTonics |


Hyatt Regency Maui Resort & Spa is humbled and honored to be the home of six ‘Aipono Awards. It is our pleasure to serve you. Mahalo for your support! Surrounded by 40 spectacular acres of oceanfront property on the beautiful Kā'anapali Beach, Hyatt Regency Maui offers unlimited activities and amenities in a setting of tropical luxury. Experience authentic Hawaiian hospitality, seven pool areas, Maui’s only oceanfront spa, rooftop astronomy program and award-winning dining experiences. Start your day off with locally grown coffee at Honolulu Coffee Company, Best Coffee (Silver), located off of the resort’s Atrium Lobby. Then, make your way to the pool deck. As the tropical sun heats things up, cool off with a treat from Ululani’s Hawaiian Shave Ice, Best Shave Ice (Gold), conveniently located off of the main pool. The setting sun gives way to several spectacular choices for epicurean delight, such as Drums of the Pacific Lu’au and the resort’s signature restaurant, Japengo. Immerse yourself in an evening of Polynesian culture with authentic songs, chants and dramatic dances at the Drums of the Pacific Lu‘au, Best Lū‘au (Silver). Enjoy an imu ceremony and island-inspired cuisine with gluten-free and children’s buffet items. Indulge at Japengo, voted Restaurant of the Year, Best Sushi (Gold) and Best Asian (Silver). Japengo’s talented duo, Chef Jin Hosono and Chef Gevin Utrillo, pair sushi and modern Asian flavors with local island ingredients for a gastronomic adventure you will want to relive over and over. Hyatt Regency Maui Resort and Spa welcomes you with true aloha spirit on your next Maui getaway or staycation.

SIGNATURE BLACKENED ‘AHI ROLL Prep Time 20 minutes | Serving 1 INGREDIENTS 3.5 oz Sushi Rice 1 pc Nori Sheet 1.5 oz Snow Crab Mayo Mix 0.5 oz English Cucumber 0.5 oz Avocado 1.5 oz Blackened ‘Ahi (sprinkled with Hawaiian Sea Salt, Japanese Shichimi Pepper, and seared) 1/3 Medium Maui Onion, Thinly Sliced 0.25 oz Wasabi Tobiko 0.2 oz Spicy Mayo 0.5 oz Ponzu 0.1 oz Fried Garlic PREPARATION METHOD 1: Make California roll (snow crab mayo mix, cucumber, avocado, nori, sushi rice) 2: Place 4 thin slices of blackened ‘ahi on top. 3: Cover with plastic wrap and cut in 8 pieces. 4: Remove plastic and pour on spicy mayo, cover with Maui onions, drizzle with ponzu, add wasabi tobiko and finish with a sprinkle of fried garlic. Recipe courtesy of Japengo, Restaurant of the Year, Best Sushi (Gold) & Best Asian (Silver) Winner


200 Nohea Kai Drive | 808-661-1234 | Eating & Drinking Jul 2019–Jun 2020


dining guide

See More Listings at

» B = Breakfast »BR = Brunch » L = Lunch »HH = Happy Hour »D = Dinner » N = Dinner past 9 p.m. » RR = Reservation recommended » $ = Average entrée under $15 » $$ = Under $25 »$$$ = Under $40 »$$$$ = $40+ = ‘Aipono Readers’ Choice Award winners for 2019

WEST SIDE A‘a Roots, Napili Plaza, 5095 Napilihau St., Suite 3, Nāpili, 298-2499. Vegan cuisine made with the freshest Maui produce. Try the açai bowl, soba bowl with peanut sauce, or bagel sandwich with hummus, avo and veggies. International. B, L. $ Alaloa Lounge, Ritz-Carlton, Kapalua, 1 RitzCarlton Dr., Kapalua, 669-6200. This stylish bar attracts a cocktail generation as lovely as the views. Sushi. D, N. $ Alchemy Maui, 157 Kupuohi St., Lahaina, 7932115. Nutty veggie and white--cheddar burgers, bahn mi bowls with lemongrass chicken, and mojo pork for Cubanos on freshly baked sourdough—all served in this quasi-industrial setting. Don’t forget the Valley Isle Kombucha. International. L. $-$$ Aloha Mixed Plate, 1285 Front St., Lahaina, 661-3322. Plate lunches served up with plenty of aloha. Shoyu chicken, chow fun, and banana lumpia are local favorites. Kid-friendly. Local Mixed Plate. L, D, N. $ Amigo’s, 658 Front St., Lahaina, 661-0210. Authentic Mexican fajitas, tostadas, chile verde, flautas, and Amigo’s famous wet burritos. Huge portions. Kid-friendly. Mexican. B, L, D. $ Auntie’s Kitchen, The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3259. Saimin, burgers and fresh-fish plate lunches mingle with other local fare. Local Mixed Plate. B, L, D. $–$$ The Banyan Tree, 1 Ritz-Carlton Dr., Kapalua, 665-7096. Chef Bella Toland’s interpretation of her lola’s (grandmother’s) pancit palabok is a fine Filipino noodle dish chock-full of shrimp and calamari steak, finished with a lobster-stock reduction in annattoginger-garlic-shrimp sauce, and topped with herbs, chicharron and garlic. Pacific Rim. D. $$–$$$$ Breakwall Shave Ice Company, The Wharf Cinema Center Shops, 658 Front St., #104, Lahaina, 661-4900. Adult shave ice? You bet! Cool off with one of the best snow cones on Maui, and discover your favorite island flavor. Treats. $ Cane & Canoe, Montage Kapalua Bay, 1 Bay Dr., Kapalua, 662-6681. For breakfast: Surfing Goat Dairy cheese crêpes with Kula strawberries or croque-madame made with Hawaiian sweet bread filled with kālua pork and Gruyère mornay sauce. For dinner: Kaua‘i prawns and Kona kampachi with beet dashi, kabocha squash, or mushroom Bolognese over yaki soba noodles. Kid-friendly. Pacific Rim. B, D. $$$–$$$$ Captain Jack’s Island Grill, The Wharf Cinema Center Shops, 672 Front St., Lahaina, 667-0988.


The menu alone is worth the trip, with choices like Siren’s shrimp, Black Bart’s BBQ chicken salad, and Black Beard’s Philly cheesesteak. American. L, D. $–$$ Choice Health Bar, 1087 Limahana Pl., #1A, Lahaina, 661-7711. Juices, smoothies, salads, soups and açai bowls are all made with fresh local ingredients. Daily specials, and an epic entrée with forbidden rice and marinated broccoli in red-pepper sesame sauce. Second West Maui location: Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali. American. B, L. $ Cliff Dive Grill, Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031. Order Hawaiian-style edamame, a juicy burger, or fish taco to go with your poolside mai tai or Black Rock Lager. Hawai‘i Regional. L, D. $–$$ The Coffee Store, Napili Plaza, 5095 Napilihau St., Nāpili, 669-4170. Stop in for a coffee and muffin . . . and you may end up staying for lunch—or later. (They’re open till 6 p.m.) Great service and freshbaked goods, yogurt-granola parfaits, chia pudding, and to-go items. Coffee Shop. B, L, D. $ Cool Cat Café, 658 Front St., Lahaina, 6670908. Burgers, chicken, fish and more, all in a ’50s diner atmosphere. Kid-friendly. American. L, D. $ Down the Hatch, The Wharf Cinema Center, 658 Front St., Lahaina, 661-4900. Mermaid fries with cheese, bacon, ranch dressing and lava sauce; towering shrimp cocktails; fresh island fish; and lots of Southern aloha . . . great shave ice, too! (See Breakwall’s listing.) Hawai‘i Regional. B, L, HH, D, N, RR. $$ Drums of the Pacific, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 661-1234. Enjoy a traditional imu ceremony and Hawaiian cuisine, plus the dances and music of Polynesia. Kid-friendly. Lū‘au. D, RR. $$$$ Duke’s, Honua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2900. Imagine Old Hawai‘i at this open-air beach house while dining on crab-andmacadamia-nut wontons or prime rib. Kid-friendly. American/Pacific Rim. B, L, D, RR. $$ Feast at Lele, 505 Front St., Lahaina, 6675353. This classy beachfront lū‘au explores the cultural and culinary world of the Pacific Islands. Open bar. Lū‘au. D, RR. $$$$ Fleetwood’s on Front St., 744 Front St., Lahaina, 669-6425. (Yes, that Fleetwood.) Pacific oysters with a tart apple mignonette, grilled Hawaiian shutome, and a one-pound Harley Davidson Hog

Burger. Bar opens at 2 p.m. American/British Pub Food. L, D. $$–$$$$ Frida’s Mexican Beach House, 1287 Front St. Lahaina, 661-1287. Chalupas, fresh aguachile ‘ahi, short-rib tacos, and great mixology are among the reasons this seaside restaurant won the Gold ‘Aipono Award for Best Mexican Cuisine. Latininspired. L, D. $–$$ The Gazebo, Outrigger Nāpili Shores, 5315 L. Honoapi‘ilani Rd., Nāpili, 669-5621. Macadamia-nut pancakes, French toast, and legendary fried rice served with an ocean view. Kid-friendly. American. B, L. $ Honokōwai Okazuya, 3600-D L. Honoapi‘ilani Hwy., Honokōwai, 665-0512. Plate lunches piled high with two-scoops rice and mac salad fly out the door of this tiny takeout shop. Local Mixed Plate. Cash only. L. $ Honolulu Coffee Company, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 8684806 ‘Aipono’s 2019 Silver Award winner for Best Coffee Shop, this full-service coffee bar also offers light fare such as granola parfait with fresh fruit, bagels, and ham-and-cheese croissants. Coffee Shop. B, L. $ Honu Seafood & Pizza, 1295 Front St., Lahaina, 667-9390. Mark Ellman serves bicoastal seafood and killer Neapolitan pizza. Seafood/Pizza. L, D. $$ Hula Grill, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-6636. Dip your toes in the sand at the Barefoot Bar and enjoy poke tacos, tiki mai tais, homemade ice-cream sandwiches, and live music. Kid-friendly. Hawai‘i Regional. L, D. $$ Inu Pool Bar, The Westin Nanea Ocean Villas, 45 Malina Pkwy., Kā‘anapali, 662-6370. Islandfresh mixology earned Inu the 2019 Silver ‘Aipono Award for Best Cocktails. Taste for yourself—and enjoy Maui Brewing Company’s Coconut Hiwa beercan chicken with shoestring potatoes and buttermilk dip, or Maui beer-battered tempura fish with Ocean Vodka tartar sauce. Hawai‘i Regional. L, HH, D. $–$$ Japengo, Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali, 667-4727. Great steaks and authentic sushi prepared with the finest seafood are just two of the reasons Japengo won ‘Aipono’s 2019 Gold Award as Restaurant of the Year. Japanese. D, N. $$$ Joey’s Kitchen, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 868-4474. You can start your day with macadamia-nut pancakes or kalua pork omelet at Whalers Village . . . and end at Joey’s Nāpili venue with the best dinner ever. Chef Joey

Macadangdang knows good food. Second West Maui location: Napili Plaza, 5095 Napilihau St., Nāpili, 214-5590. Pacific Rim. B, L, D. $–$$

Local Boys Shave Ice, 624 Front St., Lahaina, 868-3476. This location also serves açai bowls, coffee and bagels. Also see South Shore listing. Treats. $

Kā‘anapali Grille & Tap Room, Marriott’s Maui Ocean Club, 100 Nohea Kai Dr., Kā‘anapali, 6677733. From the people who brought Cheeseburger in Paradise to Lahaina comes this venue serving burgers, sandwiches, pizzas and salads. Dinner adds steak, fresh fish and pasta. Thirty wines under $30 a bottle. American. D. $–$$

Māla Ocean Tavern, 1307 Front St., Lahaina, 667-9394. Snap peas slathered in ginger and sambal, and fresh ‘ahi atop flaxseed bruschetta satisfy the health-conscious and the hedonistic at this surfside tavern. Turtle sightings are nearly guaranteed. Mediterranean. BR (Sat & Sun), L, D. $$

Lahaina Grill, 127 Lahainaluna, Rd., Lahaina, 667-5117. Treat yourself to a warm, pecan-crusted goat cheese and arugula salad; Maui onion and sesame-crusted ‘ahi steak with vanilla-bean jasmine rice; or the famous Kona coffee-roasted rack of lamb with coffee-cabernet demi-glace. Great wine selections and cocktails. American/Pacific Rim. D, RR. $$$$ Leilani’s on the Beach, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495. Chef Ryan Luckey rocks island flavors with a lemongrass miso salmon and Duros pork ribs with honey BBQ glaze. Kid-friendly. Steak/Seafood. L, D, N. $$ Leoda’s Kitchen & Pie Shop, 820 Olowalu Village Rd., Olowalu, 662-3600. The house-made pastrami on fresh-baked bread, pineapple coleslaw, and ice-cold beer, or just-squeezed lemonade will make you want to dance. After the mac-nut chocolate cream pie, you will boogie! American. B, L, D. $

stop for snacks on the way to the west side!

MauiGrown Coffee Company Store, 277 Lahaina-luna Rd., Lahaina, 661-2728. If you’re running low on energy, head to MauiGrown’s plantation-style hale for a boost. Pumpkin bread and other baked goods round out a great cuppa joe. Coffee Shop/ Café. B, L. $ Maui Sugar Shop, 700 Office Rd., Kapalua, 6620033. Delectable gluten-free, paleo and vegan delights like quiches, Belgian waffles, muffins, cakes and more. Bakery/Café. B, L. $

Expect the freshest fish, beef and lamb, vegetable sautés, and island-inspired desserts at this restaurant that celebrates the fishing and farming cultures of ancient Hawai‘i. Pacific Rim. B, L, D. $–$$$ Merriman’s Kapalua, 1 Bay Club Pl., Kapalua, 669-6400. Peter Merriman casts his spell on seafood, local beef and produce to create the most delectable fare. Pacific Rim. Sunday BR, L, D, RR. $$–$$$$ Miso Phat Sushi, Kahana Manor, 4310 L. Honoapi‘ilani Rd., #111, Kahana, 669-9010. See South Side listing. Moku Roots, 335 Keawe St., #211, Lahaina, 214-5106. Where can you find a vegan/vegetarian venue worthy of the 2019 Silver ‘Aipono Award for Best New Restaurant? The same place you’ll find a Gold for tastiest Healthy Fare—right here. VegetarianVegan. B, L, D, RR. $ Monkeypod Kitchen, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 878-6763. See South Side listing.

Maui’s Best Banana Bread + Coffee Co., 180 Dickenson St., Lahaina, 661-6216. Banana, roasted macadamia nuts, and coconut—life’s essentials rolled into a single serving of sweetness. Coffees, smoothies, and lunch, too! Bacon, eggs and ham bagel, turkey-avo wrap. GF banana-bread option. Coffee Shop. B, L. $

Myths of Maui, Royal Lahaina Resort, 2780 Keka‘a Dr., Kā‘anapali, 661-9119. Live music, Polynesian dance, and an island-inspired buffet complete with kālua pig unearthed from the imu. Lū‘au. D, RR. $$$$

Mauka Makai, The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 662-6400.

Old Lāhaina Lū‘au, 1251 Front St., Lahaina, 667-0700. Lounge on tatami mats and eat lomilomi

Mon-Sat 5 am - 7 pm Sun 6 am - 6 pm 820 Olowalu Village Rd, Lahaina, HI 96761

Eating & Drinking Jul 2019–Jun 2020


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salmon and haupia (coconut pudding) like a Hawaiian. Reserve this popular, authentic lū‘au far in advance. Open bar. Kid-friendly. Lū‘au. D, RR. $$$$ Pacific’O, 505 Front St., Lahaina, 667-4341. Decadent fish tacos and bahn mi sandwiches are memorable lunch fare. For dinner, try the lobster ravioli or coconut-dusted mahi with Thai lemongrasspeanut sauce on black mochi rice. Spectacular oceanfront dining. Hawai‘i Regional. L, D. $$$$


9 | 2019

“We Know Wine” meet our maui team

Pā‘ia Fish Market Restaurant, 632 Front St., Lahaina, 662-3456. See North Shore listing. Pailolo Bar & Grill, The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Poutine, sriracha chicken wings and an Australian Wagyu beef burger served al fresco. American. L, HH, D, N. $–$$ Penne Pasta Cafe, 180 Dickenson St., Lahaina, 661-6633. Dig into flavorful, affordable pasta dishes while people-watching from this cozy spot tucked down a Lahaina side street. Kid-friendly. Italian. L, D, N. $$

Jeremiah Allen James Maher W. Maui Sales S. Maui Sales Certified Sommelier Certified Sommelier

Charles Fredy VP, Director of Sales & Marketing Advanced Sommelier

LOOK FOR US EVERYWHERE.... Find our wines around the state at many fine resorts, restaurants and retailers.

Pioneer Inn Grill & Bar, 658 Wharf St., Lahaina, 661-3636. Views of the bustling harbor, sailor-worthy breakfasts, extended happy hours, and well-priced dinners reel ‘em. American. B, L, D. $–$$ Pizza Paradiso Mediterranean Grill, 3350 L. Honoapi‘ilani Hwy., Kā‘anapali, 667-2929. Juicy gyros, flavorful falafel in warm pita bread with a side of tabbouleh, kabob platters . . . and pizza. Dine in or take out. Pizza/Mediterranean. L, D. $–$$ Plantation House Restaurant, 2000 Plantation Club Dr., Kapalua, 669-6299. Rock your inner Cajun with Kaua‘i shrimp ètouffée, prepared with Adoboloco’s Hamajang hot sauce and scallionpolenta cake with lime crème. Hawai‘i Regional. B, BR, L, D. $$$ Prison Street Pizza, 133 Prison St., Lahaina, 662-3332. East Coast-style pizza, Caesar salad, calzones and more. Captivating! Italian/Pizza. L, D. $ Pūlehu, an Italian Grill, The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Try the pappardelle Bolognese made with Maui Cattle Company beef, or succulent Kaua‘i prawn risotto. End with chocolate almond cake and amarena gelato. Italian. D. $$$ ROCKsalt, Sheraton Maui, 2605 Kā‘anapali Pkwy., Kā‘anapali, 921-4600. Eclectic, globally inspired share plates combine exotic spices, ingredients and flavor profiles with fresh produce from Hawai‘i farms. An equally fresh cocktail program features Hawai‘iproduced spirits and house-made infusions. Kidfriendly. International. B, D. RR. $$–$$$

hawaii’s fine wine specialist since 1979 celebrating 40 years @ChambersWinesHawaii @chamberswineshi 66

Roy’s, 2290 Kā‘anapali Pkwy., Kā‘anapali, 6696999. At lunch, line up for the best burger on Maui. For dinner, dive into Roy’s blackened ‘ahi with soy mustard, ume tsukudani, soy daikon and pickled ginger. Save room for the signature Melting Hot Dark Chocolate Soufflé. Pacific Rim. B, L, D. $$–$$$$ Royal Ocean Terrace Restaurant, Royal Lahaina Resort & Spa, 2780 Keka‘a Dr., Kā‘anapali, 6613611. Breakfast offerings include loco moco and many eggs Benedict choices. Or go light with a delightful avocado toast topped with microgreens. Burgers and prime rib, too. Pacific Rim. B, L, D. $–$$

Ruth’s Chris Steak House, Outlets of Maui, 900 Front St., Lahaina, 661-8815. Steaks worthy of devotion, top-flight service and a superb wine list earn the chain loyal fans. This venue doesn’t stray from the flock. Several tables overlook the ocean. American. D, N. $$$$ Sale Pepe, 878 Front St., Lahaina, 667-7667. Brick-oven-fired pizza and flatbreads highlight a menu that changes daily, with items such as pancetta and ceci purée on grilled crostini, and house-made strozzapreti pasta like Chef Michele’s mama makes in Italy. Good selection of Italian wines and beer. Italian/ Pizza. D. $$ Sansei Seafood Restaurant & Sushi Bar, 600 S. Office Rd., Kapalua, 669-6286. D.K. Kodama’s restaurant draws lines late into the night. Small and action-packed, this classy sushi bar is the place to try a Kenny G roll (snapper with shiso and ponzu sauce) with a swig of saké. Pacific Rim/Sushi. D, N, RR. $$$ The Sea House Restaurant, Nāpili Kai Beach Resort, 5900 L. Honoapi‘ilani, Nāpili, 669-1500. Start the day with oven-baked pancakes laden with fruit. Enjoy coconut-crusted shrimp as the sun sinks into Nāpili Bay. On Wednesday, stay for Grammywinner George Kahumoku Jr.’s Masters of Hawaiian Slack Key Guitar. Pacific Rim. B, L, HH, D. $$$ Shaka Sushi, 658 Front St., Lahaina, 661-9911. Bet you can’t say “Shaka Sushi” five times fast—not when you’re chowing down on their tasty omelets in the a.m., bentos at lunchtime, or some of the nine specialty sushi rolls served at dinner. Asian. B, L, D. $–$$ Slappy Cakes, 3350 Honoapi‘ilani Rd., Kā‘anapali, 419-6600. Cook your own pancakes with your favorite toppings, or try weekly specials like steak poke rice bowl. All meat and dairy are hormone-free; pancake/pastry is scratch-baked. American/Local. B, L (D Friday–Sunday). $$ Son’z Steakhouse, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Moroccanspiced blackened ‘ahi with soy-mustard sauce enlivens the evening. Or sink your teeth into filet mignon carpaccio, rib-eye steak, or classically prepared, linecaught mahimahi in lemon-caper butter. Pacific Rim/ Steak. D, N. $$$$ Star Noodle, 286 Kupuohi St., Lahaina, 6675400. Big-city style and local flavors unite. At the communal table, order a Golden Star sparkling jasmine tea. The ramen broth is extra smoky; the Singapore noodles bright and flavorful. Asian. L, D. $$ Surfside Pizza, 505 Front St., Lahaina, 7932650. Local boys will love their namesake woodfired pizza: spicy Portuguese sausage, kalua pork and Spam fired on a mozzarella cheese crust with garlic cream sauce and topped with an egg. Oh, my! Pizza. L, D, N. $$ Taverna, 2000 Village Rd., Kapalua, 6672426. House-made pastas, agrodolce-style fish of the day, and Italian desserts that stand up to the grand finale: espresso with grappa. . . . Beginning to end, Taverna is a dining heaven. Great wine, cocktails, and exotic craft beer, too! Italian. D. $$–$$$ Teddy’s Bigger Burgers, 335 Keawe St., Lahaina, 661-9111. The staff hand-pat the burgers, charbroil them to order, and serve them in a fun diner ambiance. Follow their food truck on Facebook. Kidfriendly. American. L, D. $

More listings at Teppan-yaki Dan, Sheraton Maui Resort, 2605 Kā‘anapali Pkwy., Kā‘anapali, 921-4600. Start with Oyster Dan—seared oysters with wasabi and tobiko— then watch your skillful chef transform chunks of lobster and sirloin into a masterpiece on your plate. Japanese/Steak. D, RR. $$$

inspired by Lahaina’s rowdy whaling past. Live music nightly. American/Pacific Rim. L, D. $$$

desserts abound at this take-out/eat-in deli. Espresso drinks, baked goods and house-made gelato, too. Try the new Juice Bar! American/Italian. B, L, D. $$


Thai Chef, Old Lahaina Center, 878 Front St., Lahaina, 667-2814. This small, well-loved restaurant keeps fans coming back for more with commendable curries, fresh prawn spring rolls, and beef salads drenched in tangy sauce. Thai. L, D. $

1054 Togoshi, 95 E. Līpoa St., Kīhei, 868--0307. Chef Manabu’s twenty-five years as a sushi chef— two of them as head chef at Morimoto’s Maui—shine through in fresh sashimi and sushi. Closed Mondays and the last Tuesday of each month. Sushi. D. $-$$

Café O’Lei, 2439 S. Kīhei Rd., Kīhei, 891-1368. Choose from macadamia-nut-crusted chicken, seared ‘ahi tuna, tiger shrimp linguine and other favorites. American/Pacific Rim. B, L, D. $$

Tiki Terrace Restaurant, Kā‘anapali Beach Hotel, 2525 Kā‘anapali Pkwy., Kā‘anapali, 6610011. Dine in casual comfort with the full-service menu, or challenge yourself to try all the offerings at the award-winning Sunday brunch. Kid-friendly. American/Pacific Rim. B, BR, L, D. $–$$$

Akamai Coffee Company, 1325 S. Kīhei Rd., Unit 100, Kīhei, 868-3251. Coffee and espresso done right with beans from their own farm. Coffee Shop. $

Tiki Tiki Thai Cuisine, Wharf Cinema Center, 658 Front St., Lahaina, 661-1919. Thai food by Thai chefs—100 dishes from spring rolls and pad Thai to yellow curry with seafood. And for dessert? Sticky rice and mango. Yum! Thai. $–$$ Ululani’s Hawaiian Shave Ice, 790 Front St., Lahaina, 877-3700. Homemade tropical-flavored syrups such as liliko‘i and coconut set this shave-ice business apart. Second West Maui location: Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali. Kid-friendly. Treats. $ ‘Ūmalu, Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Head poolside for Kobe beef sliders or ‘ahi poke nachos. Knock back a “Mutiny on the Carthaginian” cocktail

Amigo’s, 1215 S. Kīhei Rd., Kīhei, 879-9952. See West Side listing. Bistro Molokini, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Organic Kurobuta pork, Hāna Bay fish and chips, and grilled mahimahi are made with fresh, local ingredients and served up in this casual, open-air eatery. Kid-friendly. American. L, D. $$$ Botero Bar, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Named for the Fernando Botero sculptures surrounding it, the Botero Bar offers nightly entertainment and Thirsty Thursdays, when a three-cocktail tasting is just $20. L, D, N. $ Caffe Ciao Deli, Fairmont Kea Lani Maui, 4100 Wailea Alanui Dr., Wailea, 875-4100. Healthy vegetarian fare, deli sandwiches and spectacular

Cheeseburger Grille and Tap Room, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-8990. Hit the king crab and asparagus eggs Benedict for breakfast, head down to the beach for a swim and some sunbathing, then return for burgers and brew at this iconic restaurant. American. B, L, D. $–$$ Coconuts Fish Café, Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 875-9979. Dive into fresh fish tacos, grilled fish burgers or fish and chips. The cabbage slaw with coconut dressing and mango salsa sets this eatery apart. Second South Maui location: Kama‘ole Shopping Center, 2463 S. Kīhei Rd., Kīhei. American. L, D. $$ Cuatro, 1881 S. Kīhei Rd., Kīhei, 879-1110. Latin and Pacific Rim flavors mingle at this pocket-sized restaurant. Try spicy ‘ahi nachos or a “Maui-terranian” fish dressed in basil beurre blanc, salsa, and balsamic syrup. Latin/Pacific Rim. D. $$$ Da Kitchen, Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 875-7782. The Hawaiian plate feeds three normal appetites or one sumo-size eater. Plate-lunch favorites like chicken katsu, tempura fish, and Korean mixed plate won’t leave you wanting. Kid-friendly. Local Mixed Plate. L, D. $


to the readers of Maui Nō Ka ‘Oi for your continued support of our restaurants, local fishermen, farmers, and producers.

Our community is what truly makes “Maui nō ka ‘oi!” Sansei Seafood Restaurant & Sushi Bar Kapalua 808-669-6286, Kīhei 808-879-0004 Also in Waikīkī and in Waikoloa, Hawai‘i Island


Eating & Drinking Jul 2019–Jun 2020


dining guide Duo, Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000. Breakfast buffet, or à la carte? Wait—did someone mention chateaubriand? Four Seasons never disappoints. Pacific Rim. B, D. $–$$$ Eskimo Candy Seafood Market & Deli, 2665 Wai Wai Pl., Kīhei, 879-5686. Locals come for the rice bowl topped with poke mixes like shoyu, spicy wasabi and furikake. Plus fresh opah fish and chips with cabbage coleslaw. Seafood, Deli, Local. L, D. $–$$ Fabiani’s Pizzeria & Bakery, 95 E. Līpoa St., Kīhei, 874-0888. Lox and bagels, fresh croissants, Caprese salad with local tomatoes, thin-crust and gluten-free pizza, spaghetti with house-made pork-sausage meatballs. Italian/Bakery. B, L, D. Second South Shore location: 34 Wailea Gateway Place, Ste. A101, Wailea, 874-1234 D. $$ Fat Daddy’s Smokehouse, 1913 S. Kīhei Rd., Kīhei, 879-8711. What happens to pulled pork, beef brisket and pork ribs when they’re smoked for fifteen hours over kiawe? Something amazing. Enjoy sides like cornbread, chili-garlic beans, and cabbage slaws: one sweet-tart, one with blue cheese and apples. American. D. $–$$ Ferraro’s Bar e Ristorante, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. For lunch, enjoy veggie quesadillas or grilled tenderloin sandwiches served poolside; for dinner, handcrafted salumi and lobster tagliatelle. Italian. L, D. $$$$ 5 Palms Restaurant, Mana Kai Resort, 2960 S. Kīhei Rd., Kīhei, 879-2607. Ocean waves sweeping the shore enhance your dining experience, as Chef Raul Bermudez navigates the culinary rim of the Pacific. Lobster eggs Benedict for breakfast, fish tacos for lunch, and seafood and pastas served with style. Kidfriendly. Pacific Rim. B, L, D. $–$$$ Fork & Salad, 1279 S. Kīhei Rd., Kīhei, 879-3675. Chef/owners Cody, Travis and Jaron serve up green superfoods topped with pastrami-style seared ‘ahi, baked quinoa falafel, or ginger tofu. Vegan, glutenand dairy-free options. International. L, D. $ Four Seasons Lobby Lounge, Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000. Impeccable service, an upscale, locally sourced menu, swank cocktails, and performances by hip, local songwriters. Pacific Rim. D, N, RR. $$$$ Four Winds II, 11 Mā‘alaea Boat Harbor Rd., Mā‘alaea, 879-8188. Breakfast, lunch and cocktails aboard this catamaran make the trip a fun and delicious adventure. American. B, L. $$ Gannon’s, 100 Wailea Golf Club Dr., Wailea, 8758080. Order drinks at the Red Bar, then enjoy Chef Bev Gannon’s fine comfort food: maple-vinaigrette chicken salad, or venison atop Parmesan risotto. Pacific Rim. B, L, D. $$$

More listings at huli huli chicken with li hing mui rub, and ramen made for royalty: half a Kona-raised lobster in a velvety red miso-coconut broth. Pacific Rim. D. $$–$$$ Island Gourmet, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-5055. Sushi to go, deli sandwiches, plate lunches and much more. Pacific Rim. B, L, D. $ Ka‘ana Kitchen, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Start with grilled Wagyu hanger steak on green papaya salad, then charred octopus with local goat cheese. Next, Kona abalone on creamy risotto, or a modern interpretation of chicken and waffles. There’s a curated wine list with sommeliers to guide you in pairings, and mixology at its finest. Asian Fusion. B, D. $$$$ Kamana Kitchen, 1881 S. Kīhei Rd., Kīhei, 8797888. Eye-catching art and Indian relics are prelude to a menu highlighting exotic spices lovingly blended from family recipes. Lunch buffet. Indian. L. D. $–$$ Kihei Caffe, 1945 S. Kīhei Rd., Kīhei, 879-2230. Woke up hungry at 5 a.m.? Head down to this surfer hangout and load up on banana-mac-nut pancakes, loco moco, and a cuppa joe. Café. B, L. $–$$ Kō, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-2210. Plantation Era cuisine takes the spotlight. Try the Kobe beef poke appetizer and “On the Rock”: three mouthwatering morsels of ‘ahi served with a 300-degree lava rock for searing them to perfection. Pacific Rim. L, D. RR. $$$

Miso Phat Sushi, Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 891-6476. Sushi served on site, to go, or delivered. Sashimi platters, sushi rolls, nigiri and specialty rolls. Omakase heaven! Japanese. L, D. $$ Monkeypod Kitchen, 10 Wailea Gateway Pl., Wailea, 891-2322. Lunch at this Peter Merriman restaurant includes pizza, burgers, tacos and ramen. For dinner: Big Island beef rib eye with chimichurri sauce, gnocchi with pork sausage, and banana-cream pie. Hawai‘i Regional. L, HH, D, N. $$ Morimoto Maui, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Iron Chef’s Masaharu Morimoto offers signature and Maui-centric dishes like rib-eye beef burgers and lobster roll sandwiches. Dinner catches fire with prix fixe omakase. Handcrafted mixology and a dazzling selection of sakés. Japanese Fusion. L, D. $$$$

Lehua Lounge, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Cocktails created with locally sourced, seasonal ingredients like lychee, liliko‘i and Hawaiian navel oranges go hand in hand with Ka‘ana Kitchen’s award-winning menu. $ Lineage, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 879-8800. World-famous “flying saucers,” Simeon family pork and peas, and whimsical ochazuke toasted rice guri-guri. Chef Sheldon Simeon’s playful take on plantation cuisine will keep you coming back for more! Pacific Rim. L, D. $-$$

Nalu’s South Shore Grill, Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 891-8650. Generous portions and local ingredients served with aloha. ‘Ahi club with smoked bacon, and fresh fish and chips will have you coming back for more. Burgers? Yes! American/Pacific Rim. B, L, D. $–$$

Local Boys Shave Ice, Kihei Kalama Shopping Center, 1941 S. Kīhei Rd., Kīhei, 344-9779. How to chill out in the Islands? Slurp up a mountain of fruity shave ice served with plantation-era-inspired add-ons like haupia (coconut pudding) and macadamia-nut ice cream. Treats. $

Nick’s Fishmarket, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 879-7224. Classic seafood dishes are served beneath a sky full of stars. Woo your date with plump strawberries that are drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. D, RR. $$$$

Longhi’s Wailea, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 891-8883. Enjoy a crisp pinot grigio and a romaine salad tossed with lemonfeta vinaigrette and anchovies. Italian. B, L, D. $$$

Nutcharee’s Thai Food, Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 633-4840. The flavors of Thailand never get boring when Nutcharee is cooking! Start with ‘ahi laab tartare salad, or the popular crispy fish mango salad, then dig into tender braised short ribs smothered in massaman curry. Don’t forget the spring rolls! Thai. L, D. $–$$

Honolulu Coffee Company, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8756630. See West Side listing. Humble Market Kitchin, Wailea Marriott, 3700 Wailea Alanui Dr., Wailea, 879-4655. Chef Roy Yamaguchi hits it out of the ballpark with kampachi crudo, seasonal Goose Point oysters, roasted Brussels sprouts and cauliflower, tender beef short ribs, and even saimin. Perfect. Pacific Regional. B, D. $–$$$

Manoli’s Pizza Company, 100 Wailea Ike Dr., Wailea, 874-7499. Manoli’s believes in fresh, organic and sustainable ingredients. Order a pizza with handcrafted organic wheat or gluten-free crust, or dig into chicken scaloppine or Chef Geno’s homemade lasagna. Italian/Pizza. L, D, N. $$

Humuhumu, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. ‘Aipono’s 2018 Chef of the Year, Alvin Savella turns out a piquant

The Market, 10 Wailea Gateway Pl., Wailea, 879-2433. Fresh-baked bread, breakfast, salads to go, plus charcuterie. Deli. B, L, D. $$

Maui Thai Bistro, 2439 S. Kīhei Rd., Kīhei, 8745605. Memorable kaffir-scented tom yum fried rice and green-mango salad with crispy fried fish filets and house curries. Thai food cooked by a Thai chef. Beer and wine bar. Thai. L, D. $–$$

Mulligans on the Blue, 100 Kaukahi St., Wailea, 874-1131. Maui’s only Irish-owned pub serves up fish and chips, grilled bangers and mash, and shepherd’s pie. Or try the chopped salad with bacon, blue cheese and tomatoes. Guinness poured properly, great music to get you foot-stompin’ happy, and sports-bar action, too. Sláinte! Irish. L, D, N. $–$$$

Luana, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-2210. This lobby lounge reimagines happy hour in tropical surroundings. Try appetizers like lū‘au-inspired kālua-pork flatbread with mango barbecue sauce, and lomilomi tomato paired with ice-cold passionfruit ale. Pacific Rim. L, D. $–$$


Matteo’s Osteria, 161 Wailea Ike Pl., Wailea, 879-8466. Matteo’s makes its meatball sandwich with Maui Cattle Company beef and Italian sausage, and crusts its ‘ahi with Calabrese olive tapenade. Italian. L, D. $$–$$$

Outback Steakhouse, 281 Pi‘ikea Ave., Kīhei, 879-8400. Personable servers, steaks and shrimp hot off the “barbie” and a menu just for “joeys” (kids) make eating an adventure at this Aussie-themed chain restaurant. Kid-friendly. Steak. L, D, N. $$ Pā‘ia Fish Market Restaurant, 1913 S. Kīhei Rd., Kīhei, 874-8888. The same yummy menu that for years has hooked surfers and families in Pā‘ia is now in Kīhei, too. See North Shore listing.
 Piko Café and Restaurant, 1215 S. Kīhei Rd., Kīhei, 793-2671. Fried rice or buttermilk pancakes for breakfast, bento lunches for the beach, plus dry mein,

waffle dogs, katsu, killer salads, and a signature dessert: haupia-chia-ube pudding. Hawai‘i Regional. B, L. $ The Pint & Cork, The Shops at Wailea, 3750 Wailea Alanui Drive, Wailea, 727-2038. The best mac-and-cheese with black truffles, shrimp and grits with chorizo, poke bowls and burgers. If it’s football season, you can score breakfast, too. Touchdown! International. L, D, N. $–$$

Publication: Maui No Ka ‘ 1/3-Page Non-Bleed RUN DATE: M 2019 Size: 4.64”x Colors: 4C DUE: 3/15


Congratulations, ‘Aipono Award winners!

Pita Paradise, 34 Wailea Ike Dr., Wailea, 8797177. Start with classic spinach tiropitas with caramelized onion, feta, mozzarella and tzatziki wrapped in phyllo dough; then move on to kabobs, luscious pastas and gyros. Baklava ice-cream cake, too. Mediterranean. L, D. $–$$$ Pizza Madness, 1455 S. Kīhei Rd., Kīhei, 2709888. This family-style restaurant serves Cobb salad, hot and cold deli sandwiches, award-winning pizza, and pasta, too. Italian/Pizza. L, D. $-$$ The Restaurant at Hotel Wailea, 555 Kaukahi St., Wailea, 879-2224. Produce from the hotel’s gardens and fish plucked from island waters provide some of the freshest ingredients you’ll find in any restaurant. Add Chef Zach Sato’s culinary talents and a gorgeous outdoor setting, and you have a night made in heaven. European-inspired. D, N. $$-$$$$ Roasted Chiles, Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 868-4357. Ofir and Suki Benitez share family recipes like Mama Benitez’s chicken mole, pozole verde, and langostino enchiladas blanketed with tomatillo cream sauce. Giant margaritas! Mexican. L, D. $–$$ Ruth’s Chris Steak House, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8748880. See West Side listing. Sansei Seafood Restaurant & Sushi Bar, Kīhei Town Center, 1881 S. Kīhei Rd., Kīhei, 879-0004. See West Side listing.

Nothing in Hawaii is boring. Not even cheese & crackers.

Sarento’s on the Beach, 2980 S. Kīhei Rd., Kīhei, 875-7555. Inspired entrèes are backed by great wines and a myriad of martini choices. And of course, there’s the romantic location—smack dab on Keawakapu Beach. Italian. B, L, D, RR. $–$$$ Seascape Restaurant, Maui Ocean Center, 192 S. Mā‘alaea Rd., Mā‘alaea, 270-7068. Adjacent to an award-winning aquarium, Seascape serves harbor views with a hearty side of aloha. Mahimahi sandwiches with fresh cabbage slaw, half-pound burgers and veggie selections. Save room for Maui Mud Pie: coffee ice cream topped with fudge. American. L (daily), D (Sat/Sun only). $$–$$$

It’s an elegant new way to enjoy cheese and crackers with the exotic taste of Hawaiian fruit.

South Shore Tiki Lounge, Kīhei Kalama Village, 1913 S. Kīhei Rd., Kīhei, 874-6444. Gourmet pizza, burgers, salads, and several vegetarian items round out this hip bar’s menu. American. L, D, N. $ Spago, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. Start with fresh poke nestled in crunchy sesame-miso cones, and move on to the exotic notes of anise, cinnamon, and pineapplecaramelized pork chop. Chef Peleg will have you singing his praises. Pacific Rim. D, N. $$–$$$ Sunsets Bar & Grill, Maui Nui Golf Club, 470 Līpoa Pkwy., Kīhei, 663-4220. Luscious half-pound burgers will have you coming back for more; try the pastrami burger with swiss cheese, house-made pickles, L.T.O. and Thousand Island dressing. Or go light

Eating & Drinking Jul 2019–Jun 2020


dining guide with hummus, toasted pita, carrots, cucumber, cherry tomatoes and chili oil. American. L, D. $–$$ Tanpopo, 1215 S. Kīhei Rd., #F, Kīhei, 446-3038. Lunch offerings include ramen, Japanese-style chicken curry, California rolls and beef burgers. Dinner goes Italian and Japanese, with pastas, flatbreads, sashimi, sushi and tempura. Japanese Fusion. L, D. $–$$$ Thailand Cuisine, 1819 S. Kīhei Rd., Kīhei, 8750839. Gracious waitstaff greet you with a steaming pot of vanilla tea. Sticky rice served in a woven Thai basket complements the flavorful red duck, lobster, or tofu curries. Thai. L, D. $–$$ Three’s Bar & Grill, 1945-G S. Kīhei Rd., Kīhei, 879-3133. Three’s serves eggs Benedict six ways, like seared ‘ahi, smoked salmon, and prime rib. For lunch, try Peruvian pork tacos or signature ramen; for dinner, truffle-yaki-marinated flatiron steak. Follow their food truck on Facebook. Pacific Rim/ Southwest. B, L, D. $$–$$$ Tommy Bahama Restaurant & Bar, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8759983. Who’d guess a clothing company could deliver such delish pork sandwiches and Caribbean-inspired libations? Caribbean/Pacific Rim. L, D, N. $–$$ Ululani’s Hawaiian Shave Ice, 61 S. Kīhei Rd., Kīhei. See West Side listing. Vidad’s Local Kine Grindz, 1 Pi‘ikea Ave., Kīhei, 214-6995. Local plate-lunch menu changes regularly to showcase island-style cuisine. Fried poke bowl, steak bites, garlic shrimp and chow fun, too! Food Truck. L, D. $

Vietnamese Cuisine, Azeka Shopping Center Mauka, 1280 S. Kīhei Rd., #107, Kīhei, 875-2088. Fresh and flavorful are the hallmarks of this familyrun restaurant. Start with fresh shrimp spring rolls served with a piquant tamarind-peanut sauce. Then order the grilled pork with pickled root veggies and rice, a traditional clay-pot dish, or pho, rare steak and noodle soup. Vietnamese. L, D. $–$$


Fork & Salad, Pu‘unene Shopping Center, 120 Ho‘okele St. Unit 330, Kahului. 793-3256. See South Shore listing. Kahili Restaurant, Kahili Golf Course, 2500 Honoapi‘ilani Hwy., Wailuku, 242-6000. Friday dinner buffet and Sunday brunch include poke, snow crab, beef prime rib, and housemade desserts. Live music, too! Breakfast all day, every day, with specialties of the house such as Asian fried rice and loco moco with kālua pork. B, L, D. $-$$$

Amigo’s, 333 Dairy Rd., Kahului, 872-9525. See West Side listing.

Marco’s Grill & Deli, 444 Hāna Hwy., Kahului, 877-4446. Head to Marco’s for a good Reuben, meatball parmigiano, or tiramisu. Italian. B, L, D. $$

Bistro Casanova, 33 Lono Ave., Kahului, 8733650. This downtown bistro branches out from its Upcountry sister, adding paella for two, fresh-cut French fries, and burrata Caprese to the menu. Best pau hana (happy hour) in Kahului. Mediterranean. L, HH, D. $–$$

Maui Coffee Roasters, 444 Hāna Hwy., Kahului, 877-CUPS (2877). Pastries, muffins, salads, sandwiches and wraps, and lox and bagels made to order. Fresh-roasted coffee beans set this experience above the average. “Happy Cappy Hour” from 2 to 6 p.m. Coffee Shop. B, L. $

Café O’Lei, The Dunes at Maui Lani, 1333 Maui Lani Pkwy., Kahului, 877-0073. Macadamianut-crusted chicken, tiger-shrimp linguine and other favorites, served beside a links-style golf course overlooking West Maui’s mountain. American/Pacific Rim. B, L, D. $$

Maui Fresh Streatery, MauiFreshStreatery. com, 344-7929. ‘Aipono’s 2019 Chef of the Year Kyle Kawakami rocks the street-food scene with imaginative poutine, ethnic dishes from around the world, and a modern take on local fare. Follow him on Facebook for locations. Food Truck. L. $

Da Kitchen, Triangle Square, 425 Koloa St., Kahului, 871-7782. See South Shore listing.

The Mill House at Maui Tropical Plantation, 1670 Honoapi‘ilani Hwy., Waikapū, 270-0333. Dine at the coffee shop, restaurant, or weekend chef’s table, and discover some of Maui’s most creative culinary fare, from creamy coconut jook with Kula Farm green beans, to beef ragu gnocchi with thyme curd. American/Hawai‘i Regional. B, L, D. $–$$$

Dope BBQ, @dopebbq, 989-0042. Locations vary, but it’s worth tracking down the “dope”: smoked meats with all the fixin’s, and fresh, killer lemonade, too. Food Truck. L, D. $

CONGRATULATIONS TO KA‘ANA KITCHEN Congratulations to Chef Jon Pasion and the rest of Ka‘ana Kitchen staff on their ‘Aipono Award wins! Their accomplishments include the ‘Aipono Gold Award for Best Pacific Rim Cuisine as well as ‘Aipono Silver Awards for Restaurant of the Year and Best Wine List. From all of us at the Andaz Maui at Wailea Resort, mahalo for making us proud! Serving breakfast and dinner, Ka‘ana Kitchen’s unique, residential-style setting offers views of the infinity-edge pool, lagoon and ocean while providing a culinary experience that reflects the rich heritage of Hawai‘i. For the ultimate foodie experience Ka‘ana Kitchen offers multiple opportunities to inspire your senses, and of course your taste buds. Located at Andaz Maui at Wailea Resort—situated on Maui’s premier southwestern coastline, just steps from Mokapū Beach. Call (808) 573-1234 to book your reservations.


More listings at Only Ono, Kahului, 777-9026. Crispy-skin Chinesestyle roast pork and duck, bao pork buns, plate lunches smoked brisket, too! Only delicious! Location varies; download menu and schedule at Chinese–American. L, D. $

TJ’s Warehouse, 875 Alua St., Wailuku, 2447311. Located in Wailuku Industrial Park, TJ’s serves plate lunch to go: chicken katsu, fried saba (mackerel), and a hot line of daily specials, like potato croquettes, nishime and poke, too. Asian. B, L. $

Las Piñatas, 395 Dairy Rd., Kahului, 877-8707. Home of the famous Kitchen Sink burrito, plus tacos, enchiladas, quesadillas, and a self-serve salsa bar. Ole! Kid-friendly. Mexican. B, L, D. $

Ululani’s Hawaiian Shave Ice, 333 Dairy Rd., Kahului. See West Side listing. Second Central Maui location: 58 Maui Lani Pkwy., Wailuku.

Poi by the Pound, 430 Kele St., Kahului, 2839381. Eat like a local. So ‘ono! Hawaiian. B, L, D. $ A Saigon Cafe, 1792 Main St., Wailuku, 243-9560. Squeeze into a booth and order a clay pot, the Vietnamese burrito, or lemongrass curry. Vietnamese. L, D. $ Sam Sato’s, 1750 Wili Pa Loop, Wailuku, 2447124. This beloved Maui restaurant sets the standard for dry mein, saimin and chow fun. Asian. B, L. $ Thai Mee Up, Plate Lunch Marketplace, 591 Haleakalā Hwy., Kahului, 214-3369. Addictive fried pork ribs and luscious pad Thai noodles. Curry, too! Thai, Food Truck. L, D. $ Tiki Tiki Thai Cuisine, 395 Dairy Rd., Kahului, 893-0026. See West Side listing. Tin Roof Maui, 360 Papa Pl., Kahului, 8680753. Sheldon Simeon of Top Chef fame builds memorable kau kau bowls filled with his savory offerings: furikake- crusted seared salmon; Kaua‘i prawns in garlic butter; and a killer spicy fried chicken sandwich. Pacific Rim. L. $

UMI maui, 1951 Vineyard St., Wailuku, 2691802. Colorful sushi, deep bowls of oxtail soup with watercress, softshell crab bao with kabayaki sauce . . . the creative menu bring fans flocking to this side street in old Wailuku town. Japanese. L, D. $–$$ Wailuku Coffee Company, 28 N. Market St., Wailuku, 495-0259. Ice cream, salads, sandwiches and espresso, all served in a relaxed and eclectic setting. Coffee Shop. B, L. $

UPCOUNTRY Casanova Italian Restaurant & Deli, 1188 Makawao Ave., Makawao, 572-0220. Order a tartufo pizza or carbonara pasta at this Upcountry institution. Kid-friendly. Italian/Pizza. B, L, D. $$ Grandma’s Coffee House, 9232 Kula Hwy., Kēōkea, 878-2140. The eggs Benedict and made-fromscratch baked goods are worth the trek. For lunch, enjoy a hamburger with Swiss cheese and caramelized onion. Coffee Shop. B, L, Snacks. $–$$ Hāli‘imaile General Store, 900 Hāli‘imaile Rd., Hāli‘imaile, 572-2666. Chef Bev Gannon dishes up

fresh fish, local meats, and regional produce drenched in complex sauces. Hawai‘i Regional. L, D. $$–$$$$ Kula Bistro, 4566 Lower Kula Rd., Kula, 871-2960. Focaccia sandwiches, Upcountry salad greens with house balsamic vinaigrette, and buttery scallop appetizers will have you swooning. Plus fresh-fish entrèes and juicy burgers. American/Pacific Rim. B, L, D. $–$$ La Provence, 5355 Lower Kula Rd., Kula, 8781313. Perfect croissants, fruit tarts, and blueberrymango scones. On weekends, muscle past long distance cyclists to order a Benedict or salmon-pesto crêpe. French/Bakery. Cash only. B (Wed-Fri), BR (Sat-Sun), L (Wed-Fri), D (Thur-Sun). $ Lumeria’s Wooden Crate, 1813 Baldwin Ave., Makawao, 579-8877. Fresh, locally caught fish and other healthy fare highlight a menu that changes daily. Produce grown on Lumeria’s grounds are the basis for some of the garden dishes served at this charming retreat. Pacific Rim. B, L, D, RR. $$–$$$$ O‘o Farm, 651 Waipoli Rd., Kula. Call Pacific’O Restaurant, 667-4341, to reserve a culinary tour. Learn about organic gardening and coffee roasting, and enjoy a breakfast veggie frittata, bread from the wood-burning oven, and fresh-roasted coffee in this bucolic setting. Lunch offers chicken and fish entrées, roasted veggies and dessert. American. B, L. $$$$ Polli’s Mexican Restaurant, 1202 Makawao Ave., Makawao, 572-7808. The sign outside says, “Come in and eat, or we’ll both starve!” Follow that advice to find entrées like kitchen-sink burritos and grilled carne asada plates with refried beans and Spanish rice. Mexican. L, D. $

OPEN DAILY: 10:30 am to 9 pm

Gift Certificates & Catering for all occasions OAHU LOCATIONS Ewa Town Center: 683-4888 Hawaii Kai Towne Center: 395-8882 Kapolei Commons: 693-8886 Moanalua Shopping Center: 422-8800 Pearl City Gateway: 456-8868 Waipio Laniakea Plaza: 680-0888 KAHULUI, MAUI Queen Kaahumanu Center: 808-873-9688

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395 Dairy Road @ Hana Highway • Kahului • (808) 877-8707 Open 9am-9pm Everyday • Multiple ‘Aipono Award-Winner!

Eating & Drinking Jul 2019–Jun 2020


dining guide

More listings at

Seasalt, Kulamalu Shopping Center, 24 Kiopa‘a St., Pukalani, 757-5385. Long for a luscious Reuben filled with house-cured brisket that’s smoked to perfection? You’ll find it here, next to Longs Drugs, along with fresh-fried chips of the day. Food Truck. B, L. $

Jaws Country Store, 4320 Hāna Hwy., Ha‘ikū, 419-6887. Dig into a poached egg on sourdough toast with tomato, caramelized onions and pesto; or try a poke bowl with mac nuts, avo and Maui onions. Pacific Rim. B, L, D. $

Ulupalakua Ranch Store & Grill, 14800 Pi‘ilani Hwy., ‘Ulupalakua, 878-2561. Across the road from MauiWine, find great deli fare, hot-off-the-grill lamb burger with tzatziki, grass-fed venison or beef burgers. Plus homestyle chili and rice, or kālua-pork plate lunch. American. L, D. $

Mama’s Fish House, 799 Poho Pl., Kū‘au, 579-8488. Mama’s is famous for its heart-stirring windward setting and Polynesian-inspired cuisine. Each detail evokes old-time island hospitality; in 2018, this Maui institution became a James Beard nominee for Best Restaurant. Hawaiian/Seafood. L, D, RR. $$–$$$$


Nuka, 780 Ha‘ikū Rd., Ha‘ikū, 575-2939. Izakaya food with flavor and style. Start with paper-thin fried gobo chips, then ‘ahi tataki with ponzu sauce. Tempura shrimp udon is light and crispy. Save room for black-sesame or green-tea ice cream. Japanese. D. $$–$$$

Café Des Amis, 42 Baldwin Ave., Pā‘ia, 5796323. Savory crêpes are served with wild greens and sour cream. Lightly spiced curries come with chutney and raita, India=n yogurt sauce. Dine indoors or out. Kid-friendly. Mediterranean. B, L, D. $ Choice Health Bar, 11 Baldwin Avenue, Pā‘ia, 661-7711. See West Side listing. Colleen’s at the Cannery, 810 Kokomo Rd., Ha‘ikū, 575-9211. Sink into a comfy booth and enjoy a roasted eggplant sandwich on homemade bread. The pizza is a well-loved standard. Kid-friendly. American/Pizza. B, L, D. $–$$ Flatbread Company, 89 Hāna Hwy., Pā‘ia, 579-8989. Big booths, a snazzy bar scene, and organic flatbreads laden with maple-fennel sausage and roasted veggies. Kid-friendly. Pizza. L, D, N. $$

nyloS, 115 Baldwin Ave., Pā‘ia, 579-3354. Fresh out of the gate, this fine-dining restaurant has been garnering rave reviews on the coconut wireless for its menu and casual ambiance. International. D, RR. $$$ Paia Bay Coffee & Bar, 115 Hāna Hwy. Unit G, Pā‘ia, 579-3111. On the backside of San Lorenzo Clothing Company in Pā‘ia is one of Maui’s hidden jewels. Crowds line up and order fresh croissants and breakfast sandwiches. Espresso drinks and mimosas, too. Going on a hike? Order a sandwich to go! Coffee Shop. B, L, D. $-$$ Pā‘ia Fish Market, 100 Hāna Hwy., Pā‘ia, 579-8030. Huge slabs of fish served with coleslaw

on burger buns explain the line out the door. Order your ‘ahi burger rare and squeeze in beside surfers and families. Kid-friendly. Seafood. L, D. $ Vana, 93 Hāna Hwy., Pā‘ia, 579-6004. Strawberry-papaya parfaits, ‘ahi eggs Benedict, and a delicious (and photo-worthy) cheese platter served with honeycomb to sweeten the deal. Originality shines at Vana, now serving sushi. International. B,L, D. $–$$

HĀNA Barefoot Café, 1632 Keawa Pl., Hāna, 4465732. Take out a breakfast like French toast or scrambled eggs with Portuguese sausage. Midday, get a burger or mahimahi plate lunch to go. Pacific Rim. B, L. $ The Preserve Kitchen + Bar, Travaasa Hana Resort, 5031 Hāna Hwy., Hāna, 359-2401. Hānasourced produce and fish ground an original menu. Try a craft cocktail with fresh juices and sours. Pacific Rim. B, L, D, RR. $–$$$

ISLAND OF LĀNA‘I Coffee Works, 604 Ilima Ave., Lāna‘i City, 808565-6962. For almost two decades, this mom-andpop coffee shop has served delish, freshly baked goods. The full breakfast and lunch menus are also well worth the look. Coffee Shop. B, L. $ Lāna‘i City Bar & Grille, 828 Lāna‘i Ave., Lāna‘i City, 808-999-0786. Formerly the sous chef at Aquavit—celebrity chef Marcus Samuelsson’s Manhattan restaurant—Joel Harrington now brings world flavors to Lāna‘i with dishes such as spicy Peruvian ceviche, cloudlike potato gnocchi, and seared Vietnamese-spice-rubbed local venison with Asian pears and braised venison ragout. Wines and top mixology, too. American/Pacific Rim. BR (Sun), D. $–$$$ Malibu Farm, Four Seasons Resort Lāna‘i, 1 Mānele Bay Rd., 808-565-2000. Organic, farm-totable fare and a sweeping ocean view. Start the day with quinoa oatmeal with coconut milk. For lunch, try the Caesar BLT salad or a burrata fruit salad with arugula, mango, papaya and candied mac nuts. American. B, L, $$–$$$. Nobu Lāna‘i, Four Seasons Lāna‘i, 1 Mānele Rd., 808-565-2832. Celebrity chef Matsuhisasan has handed the knife and hashi (chopsticks) to Chef Marlowe Lawenko at this lovely open-air restaurant. Prepare to be amazed. Japanese. D, RR. $$–$$$$ One Forty, Four Seasons Lāna‘i, 1 Mānele Bay Rd., 808-565-2000. Begin your day with creamy baked oatmeal or grilled ‘ahi with chipotle-hollandaise eggs Benedict. For dinner, try Chef Kemar Durfield’s beef filet with lobster-mashed potatoes; or moi, the fish of Hawaiian royalty, with taro gnocchi, papaya and pohole salad. Steak/Seafood. B, D, RR. $$–$$$$ Pele’s Other Garden, 811 Houston St., Lāna‘i City, 808-565-9628. Big deli sandwiches, calzones, pizza, pasta, beer and wine. Deli/Italian. L, D. $–$$


WE CARE ABOUT SUSTAINING MAUI, TOO. Over the years, our celebrated restaurants have received more than 30 ‘Aipono Awards in categories from Best Hawai‘i Regional Cuisine to Best Service, Best Wine List to Best Shave Ice . . . even Restaurant of the Year. We’re grateful to the readers of Maui Nō Ka ‘Oi Magazine for their votes. We’re even prouder—and humbled—to have won the 2019 ‘Aipono Award for Excellence in Sustainability, recognizing our environmental efforts both at the resort and around the island.* We’d do them anyway, because, like you, we love Maui. But it’s nice to know you were watching. Mahalo!

FAIRMONT KEA LANI MAUI 4100 Wailea Alanui Drive, Wailea *To learn more about our sustainability practices, see the story on page 54, or visit

THANK YOU FOR YOUR VOTES — BEST MEDITERRANEAN ON MAUI. Recipient of the ‘Aipono Lifetime Achievement Award, Chef Paris Nabavi opened the award-winning Pizza Paradiso Mediterranean Grill in 1995 serving Maui with the freshest Italian, Greek and Middle Eastern comfort food. Order online at 808-667-2929 | 3350 Lower Honoapiilani Road #208 Lahaina, HI 96761


Sea House Restaurant has been earning rave reviews since we opened in 1963, back when our name was Tea House of the Maui Moon. We’re grateful to be voted Best Oceanfront Dining at the 2019 ‘Aipono Restaurant Awards. While we’re not surprised—Sea House sits mere steps from the golden sand—we know it takes more than a great location to be the best. For example, our award-winning Happy Hour pūpū menu features crispy Kapalua rolls, delicious coconut shrimp, balsamic-glazed Brussels sprouts, poke nachos, Lani ribs, fresh seared ‘ahi tuna, and many other local offerings, all just $6 to $8 between 2 and 4:30 p.m. Sea House is open from 7 a.m. to 10 p.m. daily, with island flavor and Hawaiian music every evening until 9. Come enjoy the best oceanfront dining experience on Maui.


Bella Toland is the latest addition to the powerhouse culinary team at The Ritz-Carlton, Kapalua. Toland’s steadfast dedication and passion for cooking have led her to an illustrious career and an esteemed reputation within the industry. Destined to take the next generation of the newly reimagined Banyan Tree restaurant to new heights, Toland maintains not only an impressive culinary pedigree, but a track record of inspiring leadership and camaraderie from her previous residencies. With the talented and charismatic Chef Isabelle Toland at the helm, Banyan Tree is destined for a new level of culinary acknowledgement and praise for its fresh aesthetic, innovative menu, and sustainable measures. The reimagined dining experience takes guests on a culinary journey of the various cultures that have influenced Chef Toland, while remaining anchored in local ingredients and Hawaiian traditions. She joins The Ritz-Carlton, Kapalua, from Travaasa Hana, where she directed the resort’s food and beverage efforts as executive chef since November 2016. Prior to that, Toland worked for Wolfgang Puck Fine Dining Group in Las Vegas and Los Angeles, and then as sous chef of the group’s Spago venue at Four Seasons Resort Maui. During her time at Spago Maui and Travaasa, Toland immersed herself in traditional Hawaiian dishes and learn the local culture. Born in Bordeaux, France, and having lived her teenage years in Manila, The Philippines, Toland often draws inspiration for her dishes from the flavors and ingredients found in these traditional cuisines. Toland went on to develop her skills further with a formal education at The Culinary Institute of America in Hyde Park, New York. When Toland is not in the kitchen, she enjoys spending time with her husband, scuba diving, hiking, and traveling to remote places around the world to explore new culinary ventures.

BANYAN TREE’s Island-style Ceviche Prep Time: 30 minutes | Servings: 4 INGREDIENTS 2 cups fresh, raw fish (white fish ideal, snapper or mahimahi) ¼ cup cane vinegar (may sub with distilled white vinegar) ¼ cup fresh lime juice ½ cup coconut milk ⅛ cup red onion, sliced thin 1 tablespoon serrano chili, sliced thin 2 tablespoons jicama, medium dice 2 tablespoons papaya, firm, medium dice ¼ cup grated coconut meat 1 teaspoon black pepper, fresh ground alae salt sliced green onion for garnish black and white sesame seeds for garnish PROCEDURE 1. Dice fish into medium-sized cubes. Make sure there are no bones or skin. 2. Marinate with cane vinegar and lime juice for 30 minutes. 3. Season with alae salt and black pepper. 4. Add coconut milk, coconut meat, red onion and serrano chili. 5. Taste and adjust seasoning. 6. Fold in jicama and papaya. 7. Serve in a chilled bowl or chilled coconut shell. 8. Top with sesame seeds and green onion. 9. Serve with sweet potato chips or chips of choice. Recipe courtesy of Banyan Tree Kapalua


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808-214-3369 | 591 Haleakala Hwy, Kahului HI 96732 | Open Mon–Sat 10 am–8 pm XX

Dining Highlights



What drives a great chef ? Ingredients? Creativity? Meticulous attention to detail? We’d say all of the above. And what do great chefs drive? Food trucks, of course! (Find them on Facebook and Instagram—they do get around.) STORY BY BECKY SPEERE

DINO’S GOURMET ON-THE-GO Dino Zagouras has worked in the kitchens of renowned chefs David Bouley, Charlie Palmer and Didier Oudil; and was executive chef of the restaurant Robert in NYC’s Museum of Arts and Design. Three years ago he gave that all up and moved to Maui with his wife, Kellina. When I ask why, he says, “I’m from Greece, but I love the States. I’m an island boy at heart.” In July 2018, Dino put Maui on the map with his blue-cheese burger—landing on’s list of top ten burger joints in the U.S. Dino bakes his own buns for those craveable burgers, and even his pasta is fresh. As I chow down on his hand-cut fries, he slips outside to gather mint from planters surrounding his mobile kitchen. Returning, he tells me, “It’s all in the ingredients. I don’t skimp on anything. I use homegrown herbs and local ingredients as much as possible.” Dino’s burgers are Maui Cattle Company grass-fed beef, and juicy. His signature golden crab-cake sandwiches, topped with dollops of creamy tzaziki, fly out his pass-through window. A one-man show, Dino is adamant about quality, preparing all dishes á la minute. So queue up, pay up and wait for some of the best grinds around. Plate Lunch Marketplace, 591 Haleakalā Hwy., Kahului; 516-428-1320; IG: @DinosGourmet; FB: Dino’s Gourmet On-The-Go

Top left: Grass-fed beef helps make Dino’s creamy blue-cheese burger a winner. It’s served with fries drizzled with garlic sauce. Right: Thai Mee Up’s fried pork ribs and green papaya salad exemplify the traditional flavors that will transport your taste buds straight to Thailand.

THAI MEE UP “Move over, orange chicken,” I say. “Hello, lemongrass!” I’m about to dig into Chef Tom Sribura’s fried chicken. It’s marinated in a punchy kaffir lime leaf, garlic, and lemongrass mix, then dusted with flour for a perfect crunch. In December 2015, Tom left a twenty-year career as a chef at Mama’s Fish House to launch his own business, Thai Mee Up; two years later, it earned MNKO’s ‘Aipono Gold Award for Best Food Truck. “I’m making the foods I grew up eating in Thailand,” he says, his light blue eyes shining as wife/partner Brandie stands nearby, smiling. He tells me that they have recently reworked their menu, and “Wait till you taste what we’ve added!” I’ll heed his suggestion next time, because today I’m back for my

favorite: fried pork ribs. It’s been a crowdpleaser since opening day; there should be a warning sign attached to the menu board declaring the addictiveness of the dish. I attack the stack of ribs with my hands, and the tender meat isn’t fall-off-the-bone soft, but it’s not supposed to be. The texture lends itself to more chewing—and more pure porky Thai flavors that fill me with bliss. I end the meal by licking the sweet and spicy marinade off my fingers; I don’t want to miss a single drop. Served with jasmine rice and green papaya salad, this is a meal . . . or two. And don’t forget the Thai iced tea! 24 Kiopa‘a St. (next to Longs Drugs) in Kula/ Pukalani, 280-7753; and Plate Lunch Marketplace, 591 Haleakalā Hwy., Kahului; 214-3369; IG: @ThaiMeeUp; FB: Thai Mee Up Eating & Drinking July 2019–June 2020


Dining Highlights

Visit our online guide to food trucks at

MENDO MAUI Tak Toride and MiJin Kang Toride hold, respectively, bachelor’s degrees in hospitality/restaurant management, and nutritional science, but their love of good food propelled them into the kitchen. After they graduated from the Culinary Institute of America, Tak took a job at Spruce, a Michelin Star restaurant in San Francisco, and later rose to sous chef at Morimoto Maui. MiJin worked for esteemed chef Hiro Sone of Michelin Star Terra in Napa Valley, then as chef de cuisine at Ka‘ana Kitchen in Andaz Maui. Expect an exciting, chef-driven menu. If you dig spicy food, try a miso pork ramen with house chili paste, kochujang, tobanjan, red chili, kochukaru and chili oil. My knees get weak

Sea Salt Maui’s pastrami Reuben is stacked and ready! Homemade dill pickles add a punch to the meat-and-sauerkraut sandwich with homemade Thousand Island dressing.


when I think about my favorite Seoul crisps: bulgogi beef, Asian pear salsa, and avocado on fried mandoo wraps. It’s a mess to eat, but worth every napkin. The steamed buns stuffed with soy-braised pork, kimchee, and hoisin mayo are 5-star tender. And you can’t beat Mendo Maui’s ramen bowl, with freshly made noodles and traditonal broth that’s simmered six hours. (Read more about Tak and MiJin at and 1 Pi‘ikea Ave., Kīhei; 755-5760; IG: @ MendoMaui; FB: Mendo Maui SEA SALT MAUI I cried salty tears when Pā‘ia restaurant Hana Ranch Provisions closed two years ago. Imagine my joy at learning that former restaurant manager Kane Charbonneau and chef Gary Johnson have partnered in this new venture! Kane served as sous chef at Husk, a James Beard award-winning South Carolina restaurant, under executive chef Travis Grimes and celebrity chef Sean Brock. Gary was the award-winning chef at the 2015 Seafood Fest, the MNKO-hosted finale of the Kapalua Wine & Food Festival. One signature Sea Salt dish—a flashback to Hana Ranch Provisions—comes from a 150-year-old Eastern European tradition: pastrami cured for nine days and finished with kiawe-smoked goodness. Served on sourdough rye, the slices of brisket have a brined meatiness. Add a farm-fresh side (they change daily) like roasted kale and beet salad napped with citrus-liliko‘i vinaigrette; or mango and Maui onion with jicama and mint, tossed in a spunky sweet chile vinaigrette. I’ll be getting a sandwich to go for my next off-island trip! (Find the recipe at Ka Makeke Maui, 424 Dairy Rd., Kahului; 757-5385; IG: @SeaSaltMaui; FB: Sea Salt Maui

WOKAHOLIC Even before the 2018 opening of pastry chef Yi Song’s Sichuanese food truck, anticipation teased everyone’s minds. What did this young graduate of the UH–Maui College Culinary Arts Program—a protégé of Rising Star chef Jojo Vasquez—have in mind? In her lilting Chinese accent, Yi confides, “I had the idea of doing Sichuanese food when Jonathan Gold introduced his Sichuanese restaurant, Chengdu Taste, to Los Angeles diners. I couldn’t stop [thinking] how awesome it would be if I could contribute to Maui’s food scene [by introducing] my home town cuisine.” I start with a cup of Yi’s green tea, imported from Fujian, China’s most prestigious tea-growing province. Fruity and flavored with jasmine, its high floral notes set my taste buds singing. For the entrée, I order the cold chicken noodle: shreds of white meat napped in Mama Yi’s secret Szechuan peppercorn vinaigrette, served atop chilled wheat noodles. It’s the perfect foil for a hot West Maui day. Is heat more your thing? Try the spicy dry-pot shrimp with long-grain rice. And if you’re looking for a flavor bomb, Yi’s dan dan noodles are so good, your toes will curl with delight. See you in Chengdu! Oops, I mean, Honokōwai! Broke Da Mouth Food Truck Park, across from Times, 3350 Honoapi‘ilani Hwy., Honokōwai; and 130 Kai Malina Pkwy., Kā‘anapali; 4466070; IG: @WokaholicMaui; FB: Wokaholic


Left: Decisions, decisions—Mendo Maui’s fresh noodles in broth come Korean style (shown here) with corn and spicy kim chee, or Japanese style with tender roasted pork. Below: Wokaholic’s dry-pot shrimp with Sichuan peppercorns is spicy heaven. Cooked in a traditional broth and served over rice, the shrimp dish is packed with exciting flavors.

WAhinE CHefs


Who says women

can’t take the heat?

Chef Abby Ferrer’s interpretation of Northern Thai cuisine is a showstopping khao soi: fresh noodles in light coconut-curry broth with fried chicken and crunchy egg noodles. Ferrer dishes it up as Star Noodle’s chef de cuisine.


Eating & Drinking July 2019–June 2020



It’s a part of the culinary environment that cooks will always challenge you, no matter what your position. —ABBY FERRER CHEF DE CUISINE STAR NOODLE



In 1986, I made a career change from the medical field to culinary, where my passion lay. But at my first restaurant job, the chef said, “No women on the hot line.” It was typical of the time for women to be relegated to the cold pantry—plating salads, cold appetizers and desserts—and after months of dealing with that discrimination, I quit and got a job as sous chef at a small French restaurant in Lahaina, where I was able to work every station, including the hot line. Seven years later, in 1994, I opened my own restaurant, Pauwela Café in Ha‘ikū. Although men still dominate the top chef spots, we’re seeing more signs of parity. Over ten years ago, when a group of prominent Maui chefs convened at my home in Huelo to plan Maui Ag Fest’s first chefcollaboration dinner, not a woman chef was among them. Today the number of female chefs in Maui’s professional kitchens has grown to double digits. (Women also make up 45 percent of the 2019 student population at the UH–Maui College Culinary Arts Program.) I meet with three of Maui’s outstanding wāhine chefs, whose passion and perseverance are setting the stage for other women in the kitchen: Kaulani Akina, sous chef at Nick’s Fishmarket Restaurant; Abby Ferrer, chef de cuisine at Star Noodle; and Tanya Kaina Doyle, sous chef at The Ritz-Carlton, Kapalua’s The Banyan Tree, owner of Lala


Clockwise from top left: Sous chef Tanya Doyle. Miso foie gras butter naps her tender grilled tako and seared mahimahi on kalo gnocchi; ikura and squid-ink coral crisps complete the ocean-inspired dish. Seared “scallops” (Ali‘i mushrooms) fool the palate; they’re served on a bed of creamy black forbidden risotto with al dente asparagus and crunchy pickled mustard seeds.

You told me something that changed my life: “I want to see you as the chef here one day.” I strived harder than ever to be better at my job. Eating & Drinking July 2019–June 2020


Right: Sous chef Kaulani Akina drizzles creamy, triple-blanched garlic sauce over rare ‘ahi on a bed of asparagus and roasted sweet potatoes and root vegetables. Above: Rack of lamb on a pool of jalapeño-mint vinaigrette; she serves it with a creamy goatcheese croquette and Maui pineapple jam.

Sweets, and chef/owner of All Kaina Grindz food truck. I ask, “What challenges have you overcome as a woman chef in a managerial position?” “It’s a part of the culinary environment that cooks will always challenge you, no matter what your position,” says Abby. “You have to prove your worth and place in the kitchen. You have to develop a tough skin and strong mental attitude.” The youngest of the three, Kau says, “Although I’m working in a time when women are more prevalent in professional kitchens, as a chef I still face some challenges in this career path. In the beginning, I felt like I needed to work harder and faster than the boys to prove that I belonged in the kitchen.” She smiles and admits, “I actually started going to the gym to lift weights to get stronger, since I would lift things at work that were probably a little too heavy and unsafe for me. It’s a stigma that women are not built for kitchen careers. I try hard to make sure no one can say that I’m the weakest link on the team, [and back that] up with a strong work ethic.”


I felt I needed to work harder than the boys to prove I belonged in the kitchen. I started going to the gym to lift weights. I try to make sure no one can say I’m the weakest link. —KAULANI AKINA

Above: Chef Abby’s twice-cooked adobo pork ribs simmered in soy sauce, vinegar and peppercorns, served with fresh tomatoes and green onions. Right: Chef Kau’s creamy risotto and sautéed pak choy surround seared scallops and pork adobo in a soy-vinegar reduction.

For Tanya, the heavy lifting of stepping into a managerial role was more about perception. “A personal challenge that I recently learned to overcome was knowing that it’s okay to make mistakes, as long as I learn from it and don’t repeat it. I’ve learned to succeed through failure.” When I share the first time I created a new dish for a restaurant, and how I felt elevated in my profession, Kau responds with a similar memory. “A couple of years ago, I got to create my first dish, grilled tako on pohole fern salad, for Noble Chef [an annual fundraiser for UH–Maui College Culinary Arts Program]. It was one of the first events I got to manage from beginning to end: from brainstorming, researching and developing the dish; to prepping, cooking and serving. I recognize it as the dish that brought me more clarity in my career path.” She explains that, at the start of her career, she spent a lot of time executing recipes that other chefs felt cultural or personal connections with. “In the last couple of years, I’ve been figuring out where I want my food to take the people I serve. To find a balance between heritage and hospitality, and share it through my food, is a big part of my story.” I ask Abby and Tanya whether they, too, can pinpoint a dish that helped them rise to the next level. Tanya says hers was a whole meal, which she created for The Ritz-Carlton’s Banyan Tree restaurant during 2018’s Celebration of the Arts with the blessings of her mentor, Chef Alvin Savella—that year’s ‘Aipono Chef of the Year. “Chef handed me the reins, and I came up with a three-course dinner special for that week. I curated a menu using kalo [taro] from roots to shoots.” “I love the combination of coconut milk, chiles, patis, and calamansi juice tossed with seafood that’s lightly ‘cooked’ in vinegar,” says Abby. “Showcasing my version of kinilaw, a Filipino-style ceviche, for an event menu was important to me; the dish represented my culture and the food I identify with.” She adds, “I want to continue to grow and refine my style of cooking. But maintaining balance between work and my personal life is just as important. I love traveling to new places and exploring different cuisines. And, of course, learning is a priority.” Abby’s comment resonates with Kau, who says, “Right now, my main goal is continuing to learn and incorporating that knowledge

into my daily work in the kitchen. I don’t have a formal culinary education, so it’s my responsibility to ask questions, research and practice new techniques. For the past year, I focused on executing the menu the executive chef [Geno Sarmiento] created for Nick’s during my training. This year, I’m modifying it slowly to fit my own cooking style, ideas, and my culinary team.” Tanya turns to me with a question: “Do you remember the time you came to Pailolo Food Truck at Westin Kā‘anapali [Ocean Resort Villas], where I was working as a cook? You told me something that changed my life: ‘I want to see you as the chef here one day.’ I strived harder than ever to be better at my job.” She worked her way up to sous chef at The Westin’s Auntie’s Kitchen before moving to The Ritz-Carlton and a promotion to chef de partie at The Banyan Tree— where she was recently appointed sous chef. In 2016 Tanya added even more to her plate by launching her own cookie company, Lala Sweets—where she’s paying it forward to the next generation of wāhine in the kitchen. “I started the business so I could work with my daughters. I needed to find a way to invest in their lives and to teach them skills. The Lala’s cookie recipe we use is five generations deep, from my great-grandmother. We bake the cookies, then my daughters run the booth at Makawao Third Fridays, or ho‘oulu [raise funds] for Hawaiian immersion school, and we also supply sweets for private events.” Abby articulates the feelings the three women share: “We’ve all worked hard and long hours, sacrificing a lot. But we are thankful to be in our positions. I have so much gratitude and appreciation for all the female cooks and chefs [who] have paved the path for me to pursue this career.” Then she adds, “I have been fortunate to work with great people [who] are supportive of me, allowing my work, not my gender, to define me.” FIND THEIR RECIPES ONLINE. Our thanks to the chefs for sharing these recipes: from Kaulani Akina, grilled tako (octopus) and pohole fern salad at; from Tanya Doyle, squid lū‘au at; and from Abby Ferrer, inasal at Eating & Drinking July 2019–June 2020


Chef’s Kitchen





A bundle of energy bounds into Pā‘ia Youth & Cultural Center’s Pā‘ia Bay Cafe, where seven other kitchen interns have already gathered. Benjamin Rachunas makes eye contact with the redheaded ten-year-old, and in a firm, calm voice, says, “Okay, you know what you need to do.” “Oh, yeah. Sorry.” The boy turns around, walks out of the kitchen, and retraces his entrance with slow, thoughtful steps. Benjamin smiles, “Okay.” “They’re not allowed to run in the kitchen,” he tells me. Sharp implements, a hot stove, and occasional spills can be dangerous, so when in his workspace, kids have to put on what Benjamin calls “their kitchen self.” “We’re so fortunate to have Ben running the kitchen,” says Lynn Rasmussen, a founder and board member of the youth center. “He’s created such a nurturing environment for all of the kids in our programs.” Born and raised in the suburbs of Williamstown, New Jersey, Benjamin worked at a raw-foods restaurant while pursuing a degree in sociology, graduating in 2003. That’s when a friend with free air miles suggested a visit to Maui. He agreed, planning a six-week stay that turned into six months. But the offer didn’t include a place to stay. Needing income, Benjamin worked for several months at a Waihe‘e macadamia-nut farm owned by venture capitalist John Varel, founder of FusionStorm; then at Joy’s Place, a restaurant and deli in Kīhei. “The day I was supposed to fly back [to the mainland], I got a call from Alive & Well for a server position.” His experience in working with raw foods soon led to a promotion to chef. Despite the step up, “I wanted to be of service to the community,” he says. “So in 2005, I started working at PYCC.” At the community-funded nonprofit, nine- to nineteen-year-olds share the same kitchen space under Benjamin’s supervision. He says, “We go to Mana Foods with a budget and a food list, and the [kids] learn how to navigate the store and gain confidence by asking questions. We prepare meals from scratch, where they learn about healthy food choices; and we eat together. They learn to put aside personal differences. We give them the tools to work through problems using empathy and understanding.” As I watch, two youngsters make ice cream, two others prep vegetables for chili, and another pair portion out food. It’s a scene of cooperation and orderliness—and for Benjamin Rachunas, it’s something more: “It’s a privilege to be here,” he says. “You have to be honorable to be a part of it.” Find information on Pā‘ia Youth & Cultural Center’s programs at Left: A portrait of the chef hangs on the wall with other art created by Ben’s interns. Below: Ben works in the center’s kitchen. Maui philanthropists Kent and Polli Smith, and Mama’s Fish House are among the supporters who helped fund a major renovation.


When the waves are up and the temperatures down, we make nourishing stews to warm our members after surfing. The recipe for this chili [opposite page] features healthy proteins, a nourishing bone broth and complex carbohydrates via the kabocha pumpkin to give [the kids] sustained energy. And the various cutting and cooking techniques help our budding chefs learn the tricks of the trade.—Chef Benjamin Rachunas Prep Time: 90 minutes | Servings: 15–20 kids (Perfect for parties, or freeze the leftovers for up to 3 months.) INGREDIENTS ¼ c. extra virgin olive oil 1½ c. medium Maui onion, finely diced 1 tsp. salt 4 cloves garlic (2 Tbsp.), minced 6 boneless, skinless chicken thighs (4 c.), sliced thin 1 tsp. cumin powder 1 tsp. dried oregano 1 Tbsp. chili powder 1 small kabocha pumpkin (4 c.), medium dice* 1 bunch rainbow carrots (3 c.), cut into rounds** 1 medium zucchini (2 c.), cut into rounds ¼ inch thick 2 medium red bell peppers (2 c.), large dice 2 c. sweet corn kernels (about 2 ears) 1 24-oz. can (3 c.) fire-roasted crushed tomatoes 2 c. chicken-bone broth 1 bunch rainbow chard (4 c.), sliced thin 2 12-oz. cans (3 c.) white beans, drained and rinsed * Or substitute butternut squash, yams or white sweet potatoes. ** Orange carrots work, but rainbow carrots add color to the dish. PROCEDURE Pour olive oil into a heavy-bottomed, 5-quart stockpot. Add onions and salt and sauté over medium heat 5–7 minutes, until translucent. Add garlic and sauté 1–2 minutes, until fragrant. Add chicken, cumin, oregano, and chili powder. Stir, then cover with a lid. Continue stirring every 2 minutes for 6–8 minutes, until chicken is browned. Reduce heat to low-medium. Stir in kabocha pumpkin, cover with lid and cook 2 minutes. Stir in carrots, cover and cook 2 minutes. Stir in zucchini, bell peppers, and corn, cover and cook 2 minutes. Add tomatoes and bone broth and simmer on low for 30–40 minutes, stirring every 5 minutes, until pumpkin is soft. Stir in chopped Swiss chard and white beans, cover and heat for 5 minutes. Serve over brown rice. Eating & Drinking July 2019–June 2020






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