Maui Nō Ka 'Oi Magazine_2025_Issue 4

TURN THE PAGE Little Free Libraries blend art, history and community across the island.

WEAPONS OF OLD HAWAIʻI

Once central to battle, mea kaua now teach story, balance and identity

STAR NOODLE

Lāhainā’s beloved eatery shares aloha, flavor, recipes.

MEA KAUA

Traditional mea kaua (weapons) embody craftsmanship, culture and the spiritual weight of battle in Hawaiian history.

26 TURN THE PAGE

More than a dozen Little Free Libraries dot Maui. These colorful book nooks blend community art, history and the joy of sharing literature.

32 HONOLUA BAY

Photographer Erik Aeder reflects on five decades capturing Honolua Bay’s spell on surfers. Honolua Farms Kitchen protects this sacred region.

54 LIVING PONO

In Ha‘ikū, a remodel transforms a Balinesestyle home into a sustainable retreat guided by the Hawaiian value of pono

Erik Aeder

Daniel Sullivan

contents departments

ON THE COVER Leiomano (wooden paddle with shark teeth) and newa (stone club) are mea kaua – handmade Hawaiian weapons once used in battle. Story begins on page 20.

12

EDITOR’S LETTER

Stories and lessons from life on Maui by Publisher and Editor Chris Amundson.

14 TALK STORY

Maui Ocean Center debuts two new music, dance and culture shows; Sheraton Maui’s cliff diving ritual at Pu‘u Keka‘a; fun facts about the Hawaiian hoary bat.

ISLAND KITCHEN

As Star Noodle grows from warehouse to oceanfront in Lāhainā, Chef Cesar Perez reflects on eclectic fusions – and why staying true to roots matters. .

44 DINING GUIDE

Everything you need to know about dining on Maui, from casual bites to luxury experiences.

62 IN THEIR OWN WORDS

Kapono‘ai Molitau, director of the Department of ‘Ōiwi Resources, County of Maui – the first of its kind in Hawai‘i and the nation – shares his journey and vision. POSTMASTER: MAUI NO KA OI

Photo by Daniel Sullivan

Chris Amundson

VOL. 29, NO. 4 | 2025

Maui Nō Ka ‘Oi is an internationally-distributed magazine dedicated to exploring the life and culture of Maui Nui. There’s a saying known in the islands: Maui nō ka ‘oi, Hawaiian for “Maui is the best.” We hope you think so, too.

PUBLISHER & EDITOR

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PHOTO COORDINATOR STAFF WRITER DESIGN

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SUBSCRIBER SERVICES

SOCIAL MEDIA MANAGER

CONTRIBUTORS

Chris Amundson

Angela Amundson

Erik Makić

Ariella Nardizzi

Mark Del Rosario

Savannah Dagupion

Pōmaika‘i Krueger

Azelan Amundson

Shiela Camay

Lucy Walz

Ashley Probst

Daniel Sullivan

Lisa L. Schell

René Jacinto

Erik Aeder

Lara McGlashan

Ryan Siphers

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Lessons from Kūpuna

WHEN CULTURAL

practitioner Kekai Kapu speaks of mea kaua – Hawaiian weaponry – he reminds us that every tool carries more than function.

“When you enter into the lua pā (a school that trains in the Hawaiian martial art of lua), you need to know your identity, who you are, where you come from because you’re carrying the mana of your ancestors with you,” Kapu said. His reflections in “Weapons of Old Hawaiʻi” call us to remember what our kūpuna know: that true strength lies not in force, but in balance, respect and purpose.

In Kapu’s hands, a weapon becomes a living archive. The leiomano shark-tooth club is not just a blade but a reminder of ocean kinship. A newa stone club speaks to patience and endurance, carved smooth by a warrior’s hand – knowledge carried forward through generations. Even making these tools is protocol, requiring prayer, skill and restraint. That same spirit echoes nightly at Pu‘u Keka‘a, or Black Rock, on Kā‘anapali Beach. For more than 60 years, the Sheraton Maui has honored lele kawa, a traditional Hawaiian cliff diving ceremony rooted in the deeds of King Kahekili. One diver, TC, shares the weight of that responsibility in “Where Legends Leap.” “We’re carrying our culture on our shoulders by preserving the connection between the past and now.”

Continuity of lessons from our kūpuna is also

at the heart of kumu hula Kaponoʻai Molitau’s work, as told in “In Their Own Words.” Founder of Native Intelligence and director of Maui County’s Department of ʻŌiwi Resources, Molitau reminds us: “We are beneficiaries of the Hawaiian Renaissance. The kūpuna (elders) and kumu (teachers) … laid the groundwork for the cultural resurgence we experience today.”

That kuleana extends to the land itself. Through farming and stewardship, John Carty and his family restore what development once threatened in Honolua, ensuring the land continues to feed both body and spirit in “Honolua.” Even in our homes, lessons of pono find form. In Ha‘ikū’s “Living Pono,” the Ponohouse project demonstrates what living harmoniously with the land can look like.

This issue also marks the debut of our newest staff member, Savannah Dagupion. A Maui native who returned home after college, Savannah brings fresh energy and a deep love of place to our pages. She wrote both the cover feature on mea kaua and the “In Their Own Words” profile of Kaponoʻai Molitau. Her voice is rooted in the island’s past yet open to its future – exactly the perspective our kūpuna would ask us to carry forward.

Angela and I try to keep those values at the heart of our family life – and of this magazine. May these stories inspire you, as they do us, to walk with balance, respect and aloha. And if you’re not already a subscriber, we invite you to join our community and help us continue sharing Maui’s stories.

With Aloha, Chris Amundson Publisher & Editor chris@mauimagazine.net

Beyond the Aquarium

Maui Ocean Center unveils two new evening shows honoring music, dance and culture.

story by Ariella Nardizzi

FOR MORE THAN 25 years, Maui Ocean Center has invited guests to peer beneath the waves – sharks slicing through blue light, honu drifting like ancient spirits and rainbow coral gardens painting the floor. But the Māʻalaea landmark is now making waves on a different stage – music and dance.

The first splash comes with “Mele: The Hawaiian Music Experience,” staged inside the Ocean Center’s Sphere Theater. The multisensory experience is the brainchild of Maui’s own Eric Gilliom, whose celebrated family has entertained in Hawaiʻi for generations. Gilliom has sung alongside Willie Nelson, John Legend and Steven Tyler, fronts Mick Fleetwood’s House of Rumors Band and now brings that same energy home to Maui.

“It might be different from the one in Vegas, but we have a Sphere here on Maui,” Gilliom quipped. In one year, he built “Mele,” which means ‘song’ in Hawaiian,

into a 16-track celebration of place. The show opens with “Haleakalā,” soaring over panoramic volcanic footage, then plunges to the ocean’s depths in songs about wayfinding and reef life. The setlist moves from Don Ho’s classic “Tiny Bubbles” to the catchy “Hawaiian Roller Coaster Ride.”

Every guest dons headphones for studioquality sound, and audience members are invited to sing along on “Surf,” a rollicking ode to Maui’s iconic breaks.

The evening begins with complimentary pūpū and soft drinks at Seascape Restaurant at 5 p.m., followed by the show at 6 p.m. on most Tuesdays and Saturdays.

On Fridays, Seascape Restaurant transforms again with “Migrations,” a dinnerand-dance performance overlooking the harbor. Maui native Keoni Manuel spent 10 years developing the show, honoring the canoe voyagers, plantation workers and modern immigrants who journeyed to Hawaiʻi –and the dances they carried with them.

The evening begins at 6 p.m. with an international buffet of poke, sushi, Molokaʻi sweet potato salad, vegetable lumpia, kalbi-style beef, pork enchiladas and islandinspired desserts. After the lights dim, the story begins.

Manuel sings, dances, designs costumes and directs the show. Fellow performers lead guests through a whirlwind of Polynesian, Asian, Mexican and European dances and traditions, each step honoring the resilience of the island’s many diverse communities.

“This show takes guests through the stories of the generations of people who make Hawaiʻi what it is today,” Manuel said. “It celebrates the diverse cultures that I grew up with and that reflect my own mixed heritage.”

With “Mele” and “Migrations,” Maui Ocean Center reimagines what an oceanfront gathering place is: part aquarium, part cultural stage and wholly Hawaiian.

photographs by Chris Amundson

Maui Ocean Center showcases two new shows, “Mele” and “Migrations.” “Mele” is a 16-track performance with studio sound and “Migrations” shines the spotlight on the melting pot of Polynesian, Asian, Mexican and European cultures that make up Maui.

Where Legends Leap

The Sheraton Maui’s nightly cliff diving ritual at Pu‘u Keka‘a carries Hawaiian tradition into the tides of tomorrow.

by Ariella Nardizzi

AT THE NORTHERN edge of Kā‘anapali Beach, a spine of jagged, inkblack lava rock rises from the shoreline and juts into the Pacific. Pu‘u Keka‘a, or Black Rock, is believed to be one of three leina –portals to the afterworld – on the island.

The promontory marks a boundary between two worlds. Torches flicker against the falling light every evening at sunset as a barefoot diver lights his way to the rock’s edge, tosses a flower lei into the sea and leaps 35 feet to the water below.

The Sheraton Maui Resort has hosted the nightly lele kawa, a traditional Hawaiian cliff diving ceremony, since 1963 to honor one of Maui’s most storied figures. Chief Kahekili, Maui’s last ruling chief and a fierce warrior of the 1700s, once made the same jump.

Kahekili, whose name means lightning, popularized the practice of lele kawa as a test of bravery and strength. Legend says he hurled himself from cliffs 200 to 300 feet tall to earn his warriors’ respect, but Pu‘u Keka‘a held special significance because of its spiritual connection to the afterlife.

Thomas Thompson, who goes by TC, knows the weight of that responsibility. Thompson lives in Makawao and has worked for Tihati Productions for 25 years, moving up from line dancer to cliff diver in 2018, and now production director.

“Our culture was almost extinct,” he said, recalling a time when fewer than 500 fluent Hawaiian speakers remained. “This cliff dive connects us to the great Kahekili, but it’s also about understanding the respect between two worlds – ours and the afterlife.”

The 10-minute ceremony begins each night before sunset. The pū (conch shell) blows in four directions to pay respect to all corners of the earth. A hula dancer moves with mesmerizing grace while the voice of a revered kumu (teacher) booms across the beach, narrating the story of Kahekili.

Sheraton Maui Resort and Spa (both)

The diver races barefoot up the sharp, slippery volcanic rock, lighting each tiki torch along the ridge on Maui’s westernmost lava flow. Reaching the top, he offers a lei to the waves – a gesture of respect to his kūpuna (ancestors) – before diving headfirst into the darkening sea. For a liminal moment, his body suspends between time and tide against the smoldering sky. Then, he disappears beneath the lapping waves.

The current rips deceptively hard beneath the surface, and divers must navigate the leap with skill and courage. “It’s exciting to dive in front of hundreds of people. Sometimes the nerves come in, but it’s a good exercise in building courage like Kahekili used to do,” Thompson said.

But the ceremony isn’t just about showcasing athleticism. Thompson feels an immense responsibility to preserve the culture of his elders. Many of the divers are second- or third-generation cliff jumpers whose fathers and grandfathers dove from the same place. They carry the same generational torch up Pu‘u Keka‘a, cherishing the connection to their past while educating visitors about their heritage.

Over 60 years, the ceremony has evolved. It began as a simple dive and now draws crowds of hundreds along Kā‘anapali and the Sheraton Maui with narration, chants, hula and music – all tools to deepen understanding for those who watch.

“Any visitor who experiences Hawaiian culture is able to leave with a lot more love and respect for it,” Thompson said. “We’re carrying our culture on our shoulders by preserving the connection between the past and now.”

Just as it has every night, the sun will dip low outside the Sheraton and the torches will spark to life once more as another diver carries the legacy of their elders. The generational torch will keep burning, one dive at a time.

FACT SHEET:

• Weighs half an ounce

• Can fly up to 60 miles per hour

• Most often gives birth to twins

• Has a wingspan of 10 to 13 inches

• The official state land mammal of Hawai‘i

The Hawaiian Hoary Bat

Species on the brink

by Ashley Probst

LISTEN CLOSELY IN any forest on Maui and you may hear an ‘ōpe‘ape‘a, a Hawaiian hoary bat, vocalizing in the night. These nocturnal, tree-dwelling creatures are the only endemic terrestrial mammal in Hawai‘i, and even though they’re found on all the major islands, they are considered endangered.

Hoary bats arrived in the Hawaiian archipelago about 10,000 years ago, and likely had a little help making the transPacific trek. “Bats climb to very high altitudes while feeding,” says Jeff Bagshaw, communications and outreach specialist with the Department of Land and Natural Resources’ Division of Forestry and Wildlife. “A few may have gotten caught in a big storm system that gave them quite a ride across the sea.”

The ‘ōpe‘ape‘a is covered in dense, reddish-brown fur with silvery frosted tips. Its pelt thrusts forward like a pompadour over its cute(ish), mousy face, but when it opens its mouth, all semblance of cute dissipates in a grimace of sharp, pointed teeth. Fortunately, hoary bats are insectivores, and only use those teeth to snag bugs on the fly while hunting from dusk to dawn.

Hoary bats are the only endemic terrestrial mammal in Hawai’i. The nocturnal insectivores snack on bugs from dawn to dusk.

Forest & Kim Starr (all)

Females give birth while hanging upside down, and mom carries the pups piggyback until they’re nearly grown. “As adults, however, ‘ōpe‘ape‘a are loners, which makes it extremely difficult to determine population sizes and locations,” says Bagshaw.

Though the tropics offer bat-friendly foliage and insects aplenty, ‘ōpe‘ape‘a have a number of predators, including pueo (Hawaiian short-eared owls), ‘io (Hawaiian hawks), mongooses, rats and feral cats. They also suffer from habitat loss, collisions with wind turbines, snags on barbed wire, and insecticides, which decimate their food source.

Help preserve ‘ōpe‘ape‘a by planting flowering foliage to attract insects, and avoid the use of harmful pesticides. Keep old-growth trees rather than cutting them down, replace barbed wire with smooth, and forego the use of “bat houses,” which often attract rats rather than the intended occupants.

To catch a glimpse of a hoary bat, “watch a lone streetlight,” says Bagshaw. “Moths are attracted to the light and bats are attracted to the moths. And if a bat gets eaten by a pueo, well, then it’s a complete ecosystem.”

HĀNA GARDENLANDS GARDENLANDS

Kekai Kapu has been making mea kaua –traditional Hawaiian war weapons – for decades, understanding the history, creation and practicality of each piece. One of his favorites is the leiomano, a

wooden paddle laced with niho manō (shark teeth).

OF OLD WEAPONS HAWAIʻI

Once central to battle, mea kaua now teach story, balance and identity in today’s islands

by Savannah Dagupion photographs by Daniel Sullivan

WAR DOES NOT wait. When conflict gathered on the horizon in wā kahiko (old Hawaiʻi), each koa (warrior) had one to three months to create their own mea kaua (weapon) that would save their life by the time the first blow fell. There were no manuals or teachers – only their natural instincts.

The process was personal and meticulous. Guided by pule (prayer), their kūpuna (ancestors) and their na’au (gut), they disappeared into the mountains or the ocean, separating themselves from their ʻohana (family) as they gathered wood, stone, fibers and oil. Their relationship with nature was built upon a foundation of respect, which deepened their connection with its mana (divine power).

Over time, they forged wood with gritty stones, then smoother stones to refine the surface. Then came the polish – coconut or kukui nut oil seeped into the grain, adding a shine. When the mea kaua was complete, it was stashed away, tucked in a tree or wrapped in kapa and buried, until the day it was called to war.

A warrior’s mea kaua was never to be seen otherwise – bringing it home meant they would not return from battle. If a

warrior died, their mea kaua would be destroyed, or in rare instances, it would be brought to the family home for display, never to be touched. If a warrior lived, their mea kaua was hidden again.

Mea kaua were not passed on or inherited – it was between the creator and the ʻuhane (spirit) of the mea kaua. All the resources that gave it form live on through the mea kaua, carrying the mana of all it once was.

That ancestral rhythm still lives today. On Maui, cultural practitioner Kekai Kapu disappears into the uplands with the same reverence – offering chant, prayer and thanks before he even begins to work. His practice ties the islands’ warriors of the past to the keepers of knowledge now.

“There’s a saying of who we are: ‘Nā koa kau i ka meheu o nā kupuna,’ or ‘We are the warriors who walk in the footsteps of our ancestors,’” Kapu said.

In Waiohuli, Upcountry Maui, Kapu works from his garage, making mea kaua as his ancestors once did. He shapes wood with coarse stones, braids natural fibers into cordage and devotes time to each piece, sometimes crafting into the quiet hours of the night.

Glossary of Hawaiian Terms

ahi – fire

aliʻi – chiefly class or nobility

ʻaʻole pono – not right, not proper

Hina – goddess of the moon

ihe – spear

ʻike – knowledge

ʻīkoi – weapon used to trip or bind kanaka – Hawaiian people

kāhea – to call or invoke, often in protocol

kapu – sacred

koa – warrior

Kū – god of war

kuleana – responsibility

kumu – teacher

kūpuna – elders, ancestors leiomano – paddle with shark teeth

limalima – to use hands

lua – Hawaiian martial art

maʻa – sling for casting stones

mana – divine power

manō – shark

mea kaua – weapon

moʻolelo – story

na’au – gut

nalu – wave, wavy newa – stone club

niho manō – shark tooth

ʻohana – family

pāhoa – dagger pule – prayer

ʻuhane – spirit

wā kahiko – old times

NŌ KA ‘OI

Kapu makes everything by hand, keeping the tradition, moʻolelo (story) and mana (divine power) of the pieces alive. He shapes wood with coarse stones, braids natural fibers into cordage and devotes time to each piece, crafting into the quiet hours of night.

“Everything was done by hand, mana limalima,” he said. By doing it the same way today, he said, you keep the moʻolelo (story) and the pieces alive. Protocol is as important as process – when gathering materials, he’ll kāhea (invoke), offer pule and leave a gift in return.

“You can’t just take – it’s ʻaʻole pono (not right),” he said. “What you take, you put back – for sustainability of life, but more respect. There’s mana in everything we do.”

This waiting, watching, listening mirrors the instincts of old. Once he has all his materials, he doesn’t start. He waits until he gets that feeling – the one that tells him that it’s the right time to work, to create. The making begins long before the first scrape of stone – with relationship and reciprocity.

Kapu has been making mea kaua for years, working with an index finger that has grown numb after being poked and prodded so many times, especially when he first started.

He “received the ahi (fire)” that drew him to mea kaua in his 20s and 30s, when he got deep into his lua pā (a school that trains in the Hawaiian martial art of lua), as well as Nā Papa Kanaka o Puʻukoholā (a group of cultural practitioners that perpetuates and defends traditional practices associated with Puʻukoholā Heiau).

He connected with kūpuna (elders) who instilled in him mana, inspiration and invaluable cultural wisdom. Notably, a kupuna in Waimea Valley on Kauaʻi greeted Kapu by standing in his doorway holding an ʻihe (spear) in his hand.

However, just like nā koa (the warriors) in wā kahiko, before even thinking about mea kaua, Kapu needed to learn lua, which revolves around hand-to-hand combat.

AS WITH WARRIORS of old, the body itself was the first weapon. Training in lua meant grappling, striking and throws that could break an opponent’s bones before a tool

was ever lifted. “When you enter into the lua pā, you need to know your identity, who you are, where you come from because you’re carrying the mana of your ancestors with you,” Kapu said. “You get more ʻike, more knowledge, by utilizing their ʻuhane, their spirit.”

He also needed to learn the lineage of his kumu (teachers), tracing who taught who as far back as time allows, as well as anatomy – not just how to break, but how to heal. Of all the lessons, the greatest was balance. “Kanaka (Hawaiian people) had balance of life. That’s what lua is all about. That’s what mea kaua is all about. Everything has to be nalu (wavy, fluid), like the ocean,” he said. In Hawaiian thought, balance is often described through the paired forces of Kū –god of war, strength and action – and Hina, goddess of the moon, healing and restraint. “If you come in too hard, with too much Kū inside of you, somebody is going to get hurt – or you will.”

Kapu’s own lessons align with those instincts. In wā kahiko, everything was self-taught, meaning kanaka hinged upon balance and spirituality, or what was innate, to determine their lifestyle. Warriors followed their instincts on whether it was the right time to make mea kaua, what materials they’d use for their mea kaua and how many pieces they’d prepare. It was about using what they knew and what resources they had.

In Kapu’s experience, the most common battlefield tools were ʻihe, newa (stone clubs) and pāhoa (daggers). He says Maui warriors were known for ʻihe and for the maʻa (sling) that cast stones shaped by river and surf – football-like for heft and quick release.

He added that women fought, too, often favoring maʻa and tripping weapons such as ʻīkoi that could bind legs, arms or neck. “They always hit their target,” he said. “You get two or three women in battle, you lucky you get out of there.”

Head shots were preferred. Training could

Everything has to be nalu, like the ocean.

- Kekai Kapu

Aside from mea kaua, Kapu makes traditional Hawaiian fish traps (left). When crafting, balance is a consistent value – not just in the way the weapon can attack and defend, but in the way of approaching mea kaua with a protocol and care. Kanaka have a relationship with nature built upon a foundation of respect to its mana.

include time without sight, so a fighter learned to sense an approaching body. Lua itself – meaning “two” – points to a second strike that finishes a fight.

Among the most sacred tools was the leiomano, often in aliʻi (chief) hands. For Kapu, whose family line ties to manō (shark), the connection is personal. A leiomano joins opposites: a wooden paddle from upland forest and niho manō (shark tooth) from the sea, bound with braided cordage. Niho manō are set like a saw’s smile, each lashed to withstand shock.

Even with ocean lineage, he sees mea kaua as a place where land and sea meet –and where a maker becomes one with the tool because of the bond that grows with the materials and the mana that lingers. Many makers named their weapons after the places where materials were gathered or in honor of their aliʻi.

That respect for story ties directly to the values he repeats most – safety and kuleana (responsibility). In half a century of making, he hasn’t seen or heard of a weapon used

in a fight. If that ever happened, he said, the public work should stop.

Before anyone touches a piece – even family – he walks through protocol and the story behind it. “When it comes to the generation today, what I pule for is that they understand the ʻike that’s already innate within them and how they can utilize it. More important is [knowing] what is right and what is not right,” he said. “You gotta learn to control the mana inside of you,” Kapu said. “Mana is very strong and powerful.”

Back then, nā koa stepped away and worked alone so they could return. Today, a maker steps toward the community to keep the knowledge alive – then steps back again because some things remain kapu (sacred).

The hand still remembers the sequence: rough stone, smooth stone, oil. The mind still checks for balance – Kū and Hina, push and release, action and restraint. And the naʻau still does as it did in wā kahiko: it prays, then works.

PAGE TURN THE

Find new meaning at Maui’s Little Free Libraries

by Lisa L. Schell

René Jacinto

photographs by

WITH ITS PRISTINE beaches and small picturesque towns, Maui embodies a reader’s paradise. Visitors and resident bookworms looking for a relaxing nook will find many options, from quiet beach parks to cozy coffee shops and cafés. Even better, Maui boasts more than a dozen Little Free Libraries (LFLs) – miniature book-sharing hubs where avid readers can explore the Valley Isle’s eclectic neighborhoods one book at a time.

Scattered across the island – from Wailuku to Kīhei and from Hāna to Launiupoko –each Little Free Library is unique, with varying designs, colors and decorations. They’re easily located via the Little Free Library app or website’s interactive map.

Little Free Libraries began in Wisconsin with Todd Bol, who built a model of a oneroom schoolhouse as a tribute to his bookloving mother, a teacher. Bol mounted the library on a post in his front yard and invited neighbors to exchange books. The idea caught on, and he soon founded the Little Free Library nonprofit, which now oversees a network of small book exchanges in more than 100 countries. The libraries foster community, offer free access to books and encourage a love of reading.

As you travel Maui’s winding roads, these whimsical structures stand as a testament to the island’s love for storytelling and shared knowledge. Using the app or visiting littlefreelibrary.org, readers can find library locations, learn their origin stories and even sign a digital guest book.

Little Free Libraries (LFLs), an initiative to foster appreciation for reading and free access to books, began in Wisconsin. It has since expanded to over 100 countries. Maui has more than a dozen LFLs around the island.

WAILUKU’S LITERARY OASIS

Wailuku Town has long been Central Maui’s cultural hub, with historic landmarks, galleries and theaters. Today, the town’s Little Free Library has found a fitting home at Will Smith Imua Discovery Garden, a six-acre property located in the heart of Wailuku District, shaded by sprawling monkeypod trees and filled with outdoor children’s exhibits and play spaces.

The brightly painted library box – built as an Eagle Scout project by Jonathan Merchant and decorated with Polynesian motifs by local artist Amanda Joy Bowers – sits inside the garden, in front of the Sugar Plantation House. Families browse the shelves, while students from ʻĪao Intermediate stop in after school to trade novels, textbooks and well-loved mysteries.

Part of the Historic Wailuku District, the garden is stewarded by Imua Family Services and hosts cultural events and children’s programs including an Outdoor

Nature Based Inclusion Preschool. Displays highlight native and canoe plants, cultural practices and the importance of conservation in Maui’s central valley. The LFL adds to the sense of discovery – a reminder that stories grow like trees, nurtured by sharing.

Nearby are the Bailey House Museum (Hale Hō‘ike‘ike) and Kaʻahumanu Church. Built in 1832 and named for Queen Kaʻahumanu, a wife of Kamehameha I, the church’s white steeple and stone walls remain among Wailuku’s most recognizable landmarks. The ʻĪao Theater continues its legacy as a 1928 Spanish Mission Revival landmark, and Market Street hums with galleries, boutiques and restaurants such as SixtyTwo MarcKet and 808 Old Town Bistro.

Up the valley, rainforest trails wind toward Kuka‘emoku (ʻĪao Needle) at ʻĪao Valley State Monument. Swap a book at Imua Discovery Garden, then step into Wailuku’s mix of history, art and nature – a story best read in person.

Wailuku Town is Central Maui’s artistic hub, and the Little Free Library at Imua Discovery Garden sits just steps from its vibrant galleries, theaters and shops.

The green Waikapū LFL pays homage to its community with taro leaf motifs and a depiction of Mauna Kahalawai. It is tucked off Highway 30, near Noho‘ana Farm.

WAIKAPŪ & THE THREE-YEAR SWIM CLUB

Tucked off Highway 30, Waikapū’s LFL sits near the boundaries of Nohoʻ ana Farm, a small family-run organic farm cultivating kalo and other Hawaiian crops. The farm also offers ʻāina-based bilingual education programs focused on traditional agriculture. Another Eagle Scout project with Amanda Joy Bowers’ artwork, the vibrant green box reflects the community’s identity with taro leaf motifs and an image of Mauna Kahalawai.

Fans of Julie Checkoway’s The ThreeYear Swim Club will want to stop at Waikapu on 30, a walk-up restaurant serving island staples like loco moco, chow fun and spam musubi. The site was once home to the Sakamoto Store, owned by the father of coach Soichi Sakamoto, who founded the swim club in 1937 to train the children of sugar cane workers – ultimately aiming for the 1940 Olympics.

WEST SIDE

Launiupoko is home to West Maui’s only LFL, located just off Kai Hele Ku Street, mauka from the Lāhainā Bypass. The bright red box serves the neighborhood, with a sign reading “David’s idea” beneath the door. Visitors can leave a digital message on the app – or get personal with a handwritten note inside the box.

This LFL is perfect if you’re heading to Launiupoko Beach Park and need something new to read. Grab a slice from Leoda’s in Olowalu or pick up spam musubi at the Olowalu General Store and settle in with your book on the sand.

A Maui Little Free Library “scavenger hunt” offers a blend of natural beauty, local culture and literary discovery. The app is updated as new libraries are added, offering ever-changing opportunities to explore. So, remember to keep turning the page, and add a new chapter to your Maui story.

UPCOUNTRY

The LFL app reveals several boxes scattered across Upcountry in neighborhoods like Haliʻimaile, Pukalani and Kula. The Kula LFL – near Kula Bistro and the historic Morihara Store – offers a literary break for residents and travelers alike. After a sunrise at Haleakalā, grab a book and take in the views at Aliʻi Kula Lavender Farm. And if you’re feeling creative, leave a handmade piece in the nearby Little Free Art Gallery

Many of the LFLs are student-led initiatives. At KĪhei Charter School, the book nook serves as the school’s library (top).

Each book nook reflects the community in style, design and materials. The redwood-stained Ha‘ikū box lives between Jaws Country Store and Twin Falls.

KAHULUI BOOK NOOKS

In Kahului, readers can browse a book box outside the Maui Hui Mālama Learning Center on Mahalani Street. After graduating in 2021, Jonathan Merchant donated his graduation money so the center could register its own LFL. Jonathan and his ʻohana installed the official plaque on the box, which was built by handyman Uncle Mike and painted by local artist and mentor Jillian Ikehara.

The Kahului LFL is just a short walk from one of Maui’s favorite spots for shave ice: Ululani’s. Book lovers can also explore the Friends of the Library Bookstore at Queen Kaʻahumanu Center, offering used and new books, CDs and audiobooks.

HAʻIKŪ’S NATURAL

ESCAPE

A redwood-stained LFL sits between Jaws Country Store and Twin Falls, just past the Zero Mile Marker on the Road to Hāna. It’s a perfect pit stop before or after visiting Twin Falls. If you’re hungry, grab something from Baked on Maui – known for its pastries, artisan breads, sandwiches and salads.

KĪHEI

At Kīhei Charter School, a student-led initiative brought an LFL to the campus on Lipoa Parkway. The blue-and-white box, painted with black vines, now serves as the school’s library. The site is near Maui Brewing Company and just minutes from South Maui beaches and attractions like South Maui Gardens – an ideal place to read and relax with a cold beer.

Dirk “Mouse” Brace surfs a wave at the Cave at Honolua Bay in 1985. This scene was captured by photographer Erik Aeder, who has watched surfing evolve in the 50 years he has spent photographing surfers at the Bay.

A Maui surf photographer's 50-year love affair

Story

and

photographs by Erik Aeder

MY HIGH SCHOOL notebooks were filled with sketches of perfect tropical bays I had never seen – until I came to Maui in January 1975.

Tropical bays are a surfer’s heaven. The water is clear. The coral reef is abundant. The waves build and break to one side.

In a tropical bay, surfers like me can live out their fantasies riding barrels until we’re too sunburnt to go on, then take shelter from the sun in the shade of a coconut tree, cook fish on an open fire, and hang out with our surf buddies late into the night.

Not long after I discovered Maui, Honolua became my tropical bay – and the object of nearly 50-year obsession entwined with surfing and surf photography.

“Traveling will be my education,” I told my parents when I graduated from high school in La Jolla, California. “Good luck if you can make it,” they told me. One year at the University of Guam got me addicted to tropical life. Determined to travel the world, I headed straight for Maui as my first stop and fell into this quicksand of paradise.

Back then, there were no buildings visible from the Bay on Maui’s northwest coast. We were in our own private paradise, like the Hawaiians who lived here for centuries before European contact.

Surfing at Honolua Bay began many centuries ago with the pre-contact Hawaiians. The area was settled between 600-1100. By about 1500, Chief Pi‘ilani unified west Maui with its six bays, including Honolua. According to legend, one of his sons, Kiha‘a‘pi‘ilani, surfed Honolua.

Through King Kamehameha III’s Great Māhele in 1852, most of Honolua was

awarded to William C. Lunalilo, who became king. After his death, the land changed hands several times and eventually went to H.P. Baldwin in 1889. Honolua and its Lipoa Point were used in a variety of ways – coffee and cattle ranches, a secondary airplane landing site in 1920, the West Maui Golf Club in 1926 and pineapple cultivation until the 1970s. In 1974, portions became under the control of Kapalua Land Co., which eventually led to a hotel, condominiums and a high-end subdivision being built at Kapalua south of the Bay.

In the late 1930s, two Maui brothers, Don and Tario Uchimura, were some of the earliest non-Hawaiian surfers, along with Woody Brown in the early 1940s. They rode solid wood boards that weighed more than 80 pounds. Don had the first surf shop on Maui in Wailuku’s Happy Valley in the 1960s. George Opelu, Snake Ah Hee, Buddy Boy Kaohi and the Aluli family were wellknown Honolua surfers in the ’60s, along with a growing list of California transplants who were seeking nirvana at the end of the surfing rainbow.

The layout of the surf break at the Bay means anyone losing their board in a wave will see it go into the rocks at the base of the

cliffs, the “Cave” is the Bay’s premier break and is an appropriate name for the wave because of an actual cave in the rock cliff face that fronts the wave. It swallows lost boards and dares riders to chase after them into its surging void.

With the advent of board leashes in the early ’70s, riders could afford to take far more chances at the Bay without losing their boards. Before leashes, there were up to 20 broken boards on a weekend that riders would race off to repair in town and be back the next day.

HONOLUA IS A LONG BAY with at least five breaks, including the Cave. Keiki Bowl is inside the Cave and offers a small hollow running wall. Outside Point has the mellowest of waves but has a rock obstacle protruding from the water.

Coconut Grove is a fast, hollow glory ride that has given many riders their ultimate thrill. Subs is the farthest out and breaks best large on a northeast direction when these swells are at their maximum. When the Bay is at its best, it is a serious wave that demands respect. Approach it with humility and you might be rewarded with the ride of your life.

When I arrived to Hawai‘i, I tried out all

the surf spots on Maui and O‘ahu to get that classic surf shot. Honolua was by far my favorite. As I would learn soon enough, swimming on O‘ahu’s North Shore at famous breaks like Pipeline tests your legs and lungs, while Honolua has a more predictable sweet spot for surfing and surf photography.

Honolua Bay’s Cave is moody like all surf spots, but when it is at its best, it is one of the greatest waves on earth. The first time I swam out to shoot photos at the Bay, I watched how the surfers would run out between surges to a jump off rock at Outside Point, then paddle across behind the waves to the Cave to get in position to catch a wave. Timing the jump-off is not easy. Get it wrong and a set of waves would drag me inside the break, where I would hide behind the rock at Outside Point until the set of waves was over, then swim across.

Once I learned the timing to reach the Cave, I would say “hi” to the surfers and swim inside to take up position for the show. A set of waves would approach, and I would do my best to kick into the right spot as a surfer suddenly turned and, with a couple strokes, surfed into the most perfectly formed wall of water beginning its fast race to the end of its existence.

Mark Anderson pulls into a barrel at the Cave in 2005. Left, surfers make their way down the trail at the Cave in 2016.

The surfer would drop down to the bottom of the wave and stall long enough so when he came up into the wave face, the lip would pitch over him, and he would be locked into the ultimate thrill ride of any surfer’s dream.

As I swam in front of the wave, I held my position with camera raised and focused, then I fired shots until I went underwater. Timing the last duck underwater is a fine line, too: Duck too soon and miss the best shot; stay in the face of the wave too long and you get sucked up and over with the lip – most likely hit the reef.

If I did what I set out to do, I recorded an intimate view of a fantastic ride.

For decades, surfing magazines have glamorized Honolua Bay as an idyllic surfing location that every surfer should experience at least once in their lives. When I first came to Maui, Honolua was quickly becoming discovered by an influx of surfers from California. In 1975, Surfer magazine published an article about the Bay titled “Paradise Lost.” Word travels fast in the surfing community, and Maui had all the ingredients  for an escape  from California’s freeways and cold water.

Honolua Bay became a powerful magnet

for surfers of all levels of ability, from the top professionals who have come to ride forecasted swells, to the escapist looking for that transcendent experience. In the early ’70s, the Bay hosted championship surfers like Nat Young from Australia and famous pipeline surfer Gerry Lopez – at the time, both were developing completely new designs of surfboards and found the Bay’s classic waves the perfect testing ground.The years have provided many stories of incredible rides and moments of tales at the Bay: from local surfers Lloyd Ishimine and artist Christian Riese Lassen riding deep in the barrel and carving high off the lip in the late ’70s, to the supreme stylist Albert Jenks’ classic stretch nose rides through the tube.

Fifty years later, Mark Anderson is still getting incredible barrels at a wave he knows better than anyone and creates beautiful surfboards ridden by many of the local carvers. Brothers Tide and Kiva Rivers have seen their share of monumental moments and even shared a classic pitching tube together at the Cave in 2012. In the late ’80s, Laird Hamilton powered his way into incredible rides before he went on to pioneer the biggest waves in the world at

Pe’ahi on Maui’s North Shore.

The Honolua Surf Co. Legends of the Bay surf contest has been running each winter for more than 25 years and provides any willing surfers a chance to surf classic Cave waves with only five other surfers – a rare treat these days.

In the days when pineapple was farmed here, there was a sweet smell that lingered in the air. Black ash rained down on the blue water of the Bay when the sugar cane fields were burnt before harvest. Trucks loaded with pineapples would blow their horn as they approached the sharp curve to warn drivers coming the other way that it was swinging wide. As the horn blew in the distance, I remember watching sets of waves rotate around the point like spokes on a bicycle wheel. Surfers scrambled, paddling hard to be in position.

We would get up early – the dawn patrol. Our mission was to score less crowded surf. It often rained the night before, and the muddy surfer trail down the cliff needed negotiating with care. One morning I tried to stay on my feet, to no avail. I went down on my butt and slid down the trail toward the edge of the cliff until I extended my free

Paige Alms bottom turns at the 2012 Billabong Pro women’s event.

hand like a ski pole and pivoted around a turn, narrowly avoiding the cliff.

Many cars (especially rentals) have been stuck and needed to be towed out, often by opportunistic locals with four-wheel drive trucks. Over the years, some cars went over the cliff and landed permanently on the rocks below to slowly rust to the axles. Whether they went over by sliding in the mud or by not using the parking brake, only the owners knew.

While driving to the Bay was sometimes eventful, sleeping at the Bay is whole other adventure. In the late ’70s, a friend and I pooled our money and bought a four-door sedan with reclining front seats we lovingly nicknamed “Rotten Egg.” We were unsuccessful in finding a house to rent, so one of us had a bright idea, “Let’s just sleep in the car at the Bay.”

That night, we parked next to the cliff above the beach. I lost the coin toss and got stuck with sleeping in the driver’s seat. A very hard rain, combined with my penchant for acting out my dreams, had me sitting up, grabbing the steering wheel and pushing hard on the brake pedal while screaming, “We’re going off the cliff!”

My friend awoke in a panic, flung open his door and bailed from the car into the mud. He sat there stunned in the dark, then realized we weren’t going anywhere. He never let me forget it.

Accommodations at the Bay always were and are still rustic. Proposals to develop the Bay – from a boat harbor, to paving the dirt road down to the cliff, to installing bathrooms – have been proposed and defeated through the years, the result of various groups with missions to keep the Bay undeveloped. In 1979 the Honolua-Mokulē‘ia Marine Life Conservation District was established to protect the Bay’s ecosystem for all to enjoy. In the nearly 50 years now that I have been going to the Bay, I am thankful it has been preserved so surfers can continue to soak in the beauty that the Bay radiates. Just as they did for the ancient Hawaiians, its waves continue to roll in and break, weaving their magical spell on anyone who visits the Bay.

From above, it is possible to see the coral reef that catches the swell at Honolua Bay.

Sierra Larsen gracefully duck dives under a Honolua Bay wave in 2016.

Harvest at Honolua

story by Ariella Nardizzi

FROM

THE WEST Maui ridges of Mauna Kahālāwai to the waters of Honolua Bay, the land flows mauka to makai. Nestled inland, John Carty, his wife, Josephine, and their two children, Wailani and Makani’olu, tend three acres they call Honolua Farms – an orchard heavy with bananas, papaya, lilikoʻi, coconut, noni, avocado, mango, soursop and ʻulu, or breadfruit. Sweet scents of ripe fruit mingle with the salt air, a reminder of how closely the farm is tied to the bay below.

For the Cartys, farming is inseparable from stewardship. Honolua Farms provides food, sustains a beloved banana bread stand and gives John the freedom to devote time to Save Honolua Coalition, the grassroots group he helped found to protect the bay. What began as an orchard has become a model for how land, culture and community health can thrive together.

As a founding member of Save Honolua Coalition, Carty has helped stop commercial development, rally protests and testify before lawmakers. In 2014, hundreds gathered on the bluffs overlooking the bay with signs and chants, pressing legislators to safeguard Honolua. Their victory secured state protection for the area, and the coalition later pushed for a $1.8 million fine after the grounding of the yacht Nakoa. That penalty acknowledged community pain and helped fund restoration.

Today, the group’s presence is steady. Volunteers set up a folding table, called Makai Watch, near the trailhead on weekends, of-

Chris Amundson (right)

Kelsey McClellan

At Honolua Farms, the Carty family grows fresh food for their farm stand. Visitors come from all over to try their banana bread and lemonade.

John Carty is also a founding member of Save Honolua Coalition.

fering reef-safe sunscreen, answering visitor questions and reminding newcomers that Honolua is more than a playground – it’s a cultural preserve in the making.

“Our family is very blessed to be able to live in Honolua, and that comes with great responsibility to take care of it,” Carty said. “Honolua is incredibly important to different segments of our community, and with Save Honolua we have tried to channel this passion into political effectiveness. This farm stand is so important because it enables me to donate my time to Save Honolua.”

On the land, mālama ʻāina means pulling invasives, planting medicine and food, and sharing what grows. Bananas fuel the family’s banana bread business. In 2016, they opened a bright purple, solar-powered food truck that evolved into today’s wooden roadside stand, Honolua Farms Kitchen, where fruit picked that morning moves from tree to customer within hours. Visitors are greeted with warm bread or muffins dusted with coconut, handed across the counter with a smile.

In the orchard, Carty plucks lilikoʻi blossoms from tangled vines while his daughter waters a young banana shoot beneath broad green leaves. “Our dream has always been to grow enough for our family, some to sell at our farm stand and enough left over to share with our community,” he said. “The highest calling for this land is for it to help inspire people and support our local community.”

Looking ahead, Carty hopes to restart egg production, build a hydroponic garden and finish water-catchment and dripirrigation systems within five years. Each project, he says, is about proving that a family can live off the land and give back at the same time.

“Honolua is so sacred and special; it touches people’s hearts and inspires,” he said. “We must be good stewards and advocate for this land and culture with future generations in mind.”

For Carty, the farm and the Coalition are inseparable – one feeds his family, the other defends the bay. Together, they are his way of giving back to Honolua.

Five Star Noodles

Star Noodle blends cultures and flavors into bowls worth slurping.

story by Chris Amundson with Ariella Nardizzi photographs by Chris Amundson

SINCE OPENING IN 2010, Star Noodle has built a reputation on house-made noodles and a menu that fuses Asian traditions with island flavors. From its warehouse beginnings in Lāhainā Industrial Park to its new oceanfront home on Front Street, the restaurant has stayed true to the recipes and spirit that won it loyal fans – garlic noodles, pad Thai, saimin and beyond.

Many chefs have left their mark. Top Chef fan favorite Sheldon Simeon helped launch the restaurant’s acclaim. Today, that legacy continues with Executive Chef Cesar Perez and a dedicated team balancing tradition with innovation.

Perez has been with Star Noodle from the start, joining as a fry cook in 2010 while helping transform recipes from home kitchens into restaurant favorites. “A recipe would start in somebody’s home, and then

we’d break it apart and put it back together with Star Noodle flair – maybe with miso, a different shoyu or dashi.” One example, a pad Thai sauce taught by a local Auntie, is still made the same way today.

Long before Maui, Perez was a boy in Guadalajara, Mexico. He rose before dawn to help his grandfather at the family taqueria – an old-school upbringing that instilled respect for food and people, lessons he still insists on in his kitchen. “Everything we do is with passion and timing,” Perez said. “I don’t want any half-done work. I respect food a lot, and I teach my cooks the same.”

That care shows in the menu that draws on Japanese, Thai, Vietnamese and Korean influences. Perez often adds a spark from his Mexican heritage, whether through a pepper, a technique or a flavor profile. And it shows most clearly in the noodles.

Star Noodle makes five types in-house, using a blend of Imua, all-purpose, rice and tapioca flours. They’re mixed in a climate-controlled room to keep the dough consistent despite West Maui’s oceanfront humidity. Saimin is the top request. Ramen, udon, chow funn and look funn round out the repertoire.

That philosophy of respect was tested after the 2023 fire. Many returning staff were new to Star Noodle, so Perez and his team rebuilt from the ground up, teaching them the Star Noodle way. Specials became a weekly training tool, giving cooks and servers practice with new sauces, ingredients and sales skills. “It helped us restart everything,” Perez said.

Noodles may be the foundation, but they’re only part of the story. Hot and sour ramen – Star Noodle’s best-seller – riffs on pho, layering shrimp and salty prosciutto into a tangy dashi broth. Not every favorite involves noodles: Ahi Avo, inspired by poke, pairs sashimi-grade ahi and avocado with a chili-shoyu-lemon-pressed olive oil sauce for hot Maui days. At the high end, a Wagyu steak finished with konbu salt shows Star Noodle can innovate while keeping its core intact.

So what makes a noodle truly five-star? Perez doesn’t hesitate: “A good chew and a slurp.”

Hot and Sour Ramen

Star Noodle’s hot and sour ramen reimagines pho with shrimp, prosciutto and a zesty dashi broth – equal parts comfort food and cure-all.

Ramen

6 oz fresh ramen noodles

½ oz sambal chili

½ oz chopped cilantro

2 oz Wafu dashi powder

½ lime, juiced

8 oz hot water (or use prepared dashi broth)

2 shrimp, peeled and deveined

1 oz speck prosciutto (or thin-sliced ham)

Sides

1 oz bean sprouts

½ oz fried garlic

1 sprig Thai basil

½ calamansi (or substitute lime)

In a bowl, combine dashi powder with hot water (or broth). Stir in sambal, lime juice and cilantro. Boil noodles 3 minutes, then add to broth. In a skillet, cook shrimp 2-3 minutes per side, until pink. Add shrimp and prosciutto over noodles. Garnish with basil, bean sprouts, calamansi and garlic. Serve hot.

Serves 1

Celebration Cocktail

Bright and refreshing, this passion fruit–yuzu cocktail, topped with sparkling sake, is made for toasts.

1 ½ oz Deep Eddy Vodka

2 oz passion fruit juice

½ oz yuzu juice (fresh if available)

2 oz sparkling sake, chilled ice cubes

1 dehydrated citrus wheel (lemon, lime or orange)

Fill a 10-12 oz rocks glass with ice. In a shaker with ice, combine vodka, passion fruit juice and yuzu juice. Shake briefly, strain into glass, top with sparkling sake and garnish with citrus wheel.

Serves: 1

Elevate poke with sashimi-grade ahi, creamy avocado and a bright chili-shoyu sauce – a summer-ready Maui favorite.

4 oz sashimi-grade ahi tuna, cut into ¾-inch cubes

½ oz sambal chili sauce

½ oz Usukuchi (light) shoyu

1 oz lemon-pressed olive oil

¼ avocado, cut into ¾-inch cubes

½ oz green onions, sliced thin, for garnish

In a small bowl, whisk sambal, shoyu and olive oil. Place ahi in a serving bowl, top with avocado, drizzle sauce and garnish with green onions. Serve immediately.

Serves: 1 Ahi Avo

Star Noodle’s New Chapter on Lāhainā’s Front Street

STAR NOODLE OPENED in 2010 as a hidden gem in Lāhainā Industrial Park, where house-made noodles, sake cocktails and Asian-inspired share plates quickly drew loyal crowds. Modeled after buzzy urban noodle houses yet rooted in island flavors, it became an instant favorite.

The restaurant is part of Nā Hoaloha ʻEkolu – “three friends” – the team behind Star Noodle, Old Lāhainā Lūʻau, Aloha Mixed Plate and Leoda’s Kitchen & Pie Shop. Founded by Michael Moore, Robert Aguiar and Tim Moore, the group has built some of Maui’s most enduring dining institutions.

Together, the Nā Hoaloha ʻEkolu restaurants form a kind of culinary ʻohana –places that have long offered comfort and welcome to locals and visitors alike, and today stand as symbols of hope and rebirth. The group once spanned both ends

by Chris Amundson

of Front Street: Feast at Lele anchored the south end at 505 Beach, while Aloha Mixed Plate, Star Noodle and Old Lāhainā Lūʻau stood at the north end near Māla Pier.

Aloha Mixed Plate had closed during the pandemic, and Star Noodle moved from the Industrial Park into its oceanfront space next to the lūʻau. On Aug. 8, 2023, wildfire devastated Lāhainā. Feast at Lele was destroyed and many employees lost homes, but the sister restaurants at the north end were spared.

In early 2024, Nā Hoaloha ʻEkolu revived Aloha Mixed Plate in its original location beside the oceanfront lūʻau and relocated Star Noodle one door over into the former Frida’s Beach House site.

Today, the three stand together on the shoreline – Old Lāhainā Lūʻau, Aloha Mixed Plate and Star Noodle – each with

its own flavor, all sharing the same view of the ʻAuʻau Channel.

With its new home secured, Star Noodle keeps the focus where it began – on bold flavors and house-made noodles. The menu is as much a draw as the view: garlic noodles, steamed pork buns and crispy Vietnamese crepes remain staples, paired with sunsets and surf at your feet.

At Maui Nō Ka ʻOi Magazine’s 2025 ‘Aipono Awards, Star Noodle earned Gold for Best Asian Cuisine and Best Noodles, plus an Honorable Mention for Best Pacific Rim Cuisine. Pro tip: book early – sunset tables go fast, and if you’re lucky, a honu may glide past while you dig into the noodles that started it all.

Reservations: Star Noodle, 1287 Front St., Lāhainā; (808) 667-5400; starnoodle.com

Star Noodle

B = Breakfast BR = Brunch L = Lunch H = Happy Hour D = Dinner N = Dinner past 9 p.m.

R = Reservation recommended $ = Average entrée under $15 $$ = Under $25 $$$ = Under $40 $$$$ = $40+ = 2025 ‘Aipono Award winner = Live music! Check venue website for information. Phone numbers are area code 808.

WEST SIDE

A‘A ROOTS Nāpili Plaza, 5095 Napilihau St., Ste. 103, 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. Vegan. B, L, $

ALALOA LOUNGE  The Ritz-Carlton Maui, Kapalua, 1 Ritz Carlton Dr., Kapalua, 669-6200 Farm-to-table cocktails, mocktails and savory bites like Spanish octopus, wagyu smash burger and tuna carpaccio, with butter mochi for dessert. International/Lounge. D, $$$

ALOHA MIXED PLATE 1285 Front St., Lāhainā, 6613322 This casual oceanfront restaurant serves innovative plate lunches and a variety of island favorites in a lively setting. The signature aloha mixed plate comes with shoyu chicken, thinly sliced teriyaki rib eye and fresh fish, offering a true taste of Hawai‘i. Mixed Plate. L, $$

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 poke. Mixed Plate. B, L, D, $$-$$$

BAD ASS COFFEE 3636 L. Honoapi‘ilani Hwy., Lāhainā, 738-8223 Hawaiian coffee blends, breakfast sandwiches and stuffed muffins are located just across the way from Honokowai Beach Park. Coffee Shop. B, L, $

BANYAN TREE KAPALUA The Ritz-Carlton Maui, Kapalua, 1 Ritz-Carlton Dr., 665-7089 Start with a seafood tower for two. Then try the banyan tree seafood curry or wild caught New Zealand king salmon. End with a warm island-inspired malasada trio. Great cocktails, too! Italian/Hawai‘i Regional. D, $$$$

BIG WAVE SHAVE ICE The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 225-6770 Nāpili’s only shave ice stand, just steps from the bay. Choose from natural flavors like banana, tiger’s blood, passion fruit, root beer and more, sno cap and ice cream, as well as Valley Isle kombucha on tap. Treats. $

BURGER SHACK The Ritz-Carlton Maui, Kapalua, 1 Ritz-Carlton Dr., Kapalua, 669-6200 Al fresco beachside joint serving burgers, milkshakes, cocktails and beer. Try the Molokai Runner burger with fresh fish, citrus caper tartar sauce and Hua Momona farm greens. American, L, $$-$$$

CAFE JAI Whalers Village, 2435 Kā‘anapali Pkwy., H-13, Kā‘anapali, 281-0901 Local spot serving breakfast, lunch and dinner, including Maui Wowie fried chicken, grilled teriyaki salmon and huli huli chicken on a seasonal, rotating menu. Hawai‘i Regional. B, BR, L, D, $$

CANE & CANOE  Montage Kapalua Bay, 1 Bay Dr., Kapalua, 662-6681 Try the avocado toast and mimosas for breakfast and herb compressed lamb and ragout for dinner. Lunch at the Hana Hou Bar serves chicken katsu sandwiches, or enjoy a three-course tasting menu from Chef Purpura. Pacific Rim. B, D, $$$-$$$$

CAPTAIN JACK'S ISLAND GRILL Sands of Kahana Resort, 4299 L. Honoapi‘ilani Rd., Kahana, 667-0988 Revived at Sands of Kahana after losing its Lāhainā home in 2023, this family-run grill serves favorites like a vegan taro burger, mac-nut-crusted fish and blackened ahi. Jack’s Mai Tai anchors daily happy hour specials in a breezy, communityminded setting. American. B, L, H, D, $$-$$$

CHOICE HEALTH BAR Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali All juices, smoothies, salads, soups and açai bowls are made with fresh ingredients from dozens of local farms on Maui. Daily specials. American. B, L, $

CLIFF DIVE GRILL Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031 Order Hawaiianstyle edamame, a juicy burger or fish tacos to accompany your poolside mai tai or lager. Hawai‘i Regional. L, D, $$

COCO DECK 1312 Front St., Lāhainā 451-2778 Savor creative dishes by Chef Alvin Savella while taking in the ambience of Front Street. Try the crispy poke donut! Mexican, Seafood. H, D, $$

CRUIZIN' CAFE 3481 L. Honoapi‘ilani Rd., Honokōwai, 446-3663 Cruise on in for refreshing drinks, tasty sandwiches, pastries and shave ice. Talk story around the surfboard table and enjoy the local vibe. Coffee Shop. B, L, $-$$

DOLLIE’S PUB & CAFE 4310 L. Honoapi‘ilani Rd., Kahana, 669-0266 Dollie’s has been the local hangout since 1983. Their pizzas are hand-pressed and stone-cooked. Try the Maui Wowee with ham, pineapple and fresh macadamia nuts. American/Bar. L, D, $$-$$$

DRUMS OF THE PACIFIC LŪ‘AU Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4727 Enjoy a traditional imu ceremony and Hawaiian cuisine, plus the dances and music of Polynesia. Kid-friendly. Lū‘au. D, R, $$$$

DUKE’S BEACH HOUSEHonua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2900 Imagine old Hawai‘i while dining on crab-and-macadamia-nut wontons or filet mignon at this open-air beach house. American/Pacific Rim. B, L, D, $$-$$$

THE GAZEBO Nāpili Shores, 5315 L. Honoapi‘ilani Hwy., Nāpili, 669-5621 Have breakfast for lunch, or lunch for breakfast! Fluffy pancakes, omelets, plate lunches with Cajunspiced chicken or kālua pork, salads and seven burgers to choose from. Ocean views are free! International. B, BR, L, $

HONOLUA STORE 502 Office Rd., Kapalua, 6659105 Market in the Kapalua Resort with extensive selection of grab-and-go items like salads, sandwiches and sushi. Made-to-order pizzas, burgers, hot sandwiches and breakfast items are also available. Deli, B, L, $-$$

HONU OCEANSIDE 1295 Front St., Lāhainā 6679390 Treat yourself to masterful culinary creations and stunning views as you dine on fresh fish oceanside. Try specialty cocktails like Charanda Daiquiri or Shark's Tooth. Pacific Rim, B, L, $-$$

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, mai tais, original hula pie and live music. Don't miss the nightly hula show after dinner. Kid-friendly. Hawai‘i Regional. BR, L, D, $$-$$$

INU POOL BAR The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 662-6370 Inu means “drink” in Hawaiian, and this poolside bar serves island-inspired cocktails, local beer and wine. Sip and snack on pūpū, burgers, wraps and salads. Hawai‘i Regional/Bar. L, H, D, $-$$

ISLAND CREAM COMPANY Lāhainā Gateway, 305 Keawe St., Lāhainā, 298-0916 Make your own Glacier Ice snow cone, or choose from 36 delicious flavors of ice cream. Can’t decide? Take home a few pints. Treats. $

ISLAND PRESS COFFEE 2580 Kekaa Dr., Kā‘anapali, 667-2003 Homey coffee shop serving hard-to-find Maui grown coffee beans. Start your day with a cup of Maui Red Catuai or a Hawaiian Honey Latte. Coffee Shop. B, $

ISLAND VINTAGE COFFEE Whalers Village, 2435 Kā‘anapali Pkwy., L5, Kā‘anapali, 868-4081 Serving up killer gourmet Kona coffee and acai bowls piled high with tropical goodness. Get your island vibes and caffeine fix at this popular spot. Cafe/Local. B, BR, L, $$

JAPENGO Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4909 Asian fusion cuisine and sushi, featuring fresh seafood, local ingredients and Pacific Rim flavors, all with stunning oceanfront views. Pacific Rim. D $$$-$$$$

JOEY’S KITCHEN Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 868-4474 Second West Maui location: Napili Plaza, 5095 Napilihau St., Nāpili, 214-5590 Start your day with delicious ube french toast or a kālua-pork omelet at Whalers Village, and end with dinner at the Nāpili venue. Pacific Rim. B, L, D, $-$$

KIHEI CAFFE Lāhainā Gateway Plaza, 305 Kiawe St., Lāhainā, 879-2230 See South Shore listing.

KITCHEN 5315 RESTAURANT & TIKI BAR Nāpili Shores Maui by Outrigger, 5315 L. Honoapi‘ilani Rd., #153, Nāpili, 579-8877 Immerse yourself in a tropical paradise with fun tiki cocktails, vibrant island-inspired décor and a menu brimming with delicious local-style dishes, perfect for a laid-back island experience. Hawai‘i Regional. B, L, H, D, $$

LAHAINA NOON Royal Lāhainā Resort & Bungalows, 2780 Keka‘a Dr., Kā‘anapali, 661-9119 Breakfast offerings include loco moco or coconut french toast, or go for the buffet to try a bite of each. For dinner, feast on a 32 oz filet mignon or seared ahi tuna with wasabi mash, bok choy and a misoginger sauce. Pacific Rim. B, L, D, $$-$$$$

LEILANI’S ON THE BEACHWhalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495 Leilani's rocks island flavors with mac nut hummus, and ‘ahi poke with taro chips. Entrees include filet mignon with green onion gremolata or Parmesan-crusted fresh catch. Don’t forget the Hula Pie! Kid-friendly. Hawai‘i Regional. L, H, D, $$-$$$$

LEODA’S KITCHEN & PIE SHOP 820 Olowalu Village Rd., Olowalu, 662-3600 Try the house-made sandwiches on Maui Bread Company bread with pineapple coleslaw. The mac-nut chocolate cream pie and fresh-squeezed lemonade will make you want to dance! American. B, L, D, $

LONGHI’S Marriott’s Maui Ocean Club, 100 Nohea Dr., Kā‘anapali, 667-2288. Try a crisp pinot grigio and a romaine salad tossed with lemon-feta vinaigrette and anchovies. Italian. BR (Fri-Sun), D, $$

MĀLA OCEAN TAVERN 1307 Front St., Lāhainā, 667-9394 Māla serves island-inspired plates and cocktails with oceanfront seating. Start with an oyster shooter or ‘ahi bruschetta, then try seared scallops with truffle pesto, huli huli chicken or the daily catch with kabocha purée. Mediterranean. BR, H, D, N, $-$$$

MAUI NUI LŪ‘AU AT BLACK ROCKSheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 6610031 Experience the history and culture of the Valley Isle through Polynesian song and dance. Lei greeting, all-youcan-eat Hawaiian buffet and open bar included. Kid-friendly. Lū‘au. D, R, $$$$

MAUKA MAKAI  The Westin Kā‘anapali Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 662-6400 Land meets sea at this resort fine dining experience. Savor ancient Hawaiian flavors with a modern flair, such as the seared ahi, pōlehu ribeye and shrimp pasta. Hawai‘i Regional. B, L, D, $$$-$$$$

MERRIMAN’S KAPALUA 1 Bay Club Pl., Kapalua, 669-6400 Peter Merriman casts his spell on locally-sourced seafood, beef and produce to create delectable fare. Pacific Rim. BR (Sun), L, D, R, $$-$$$$

MISO PHAT SUSHI Kahana Manor, 4310 L. Honoapi‘ilani Rd., #111, Kahana, 669-9010 See South Shore listing.

MOKU ROOTS Moku Roots Waipoli Rd., Kula The zero waste and plant-based farm store lives in Kula, where customers can shop everything from local produce to cotton candy berry cheesecake. 2025 ‘Aipono Gold winner for Best Farm-to-Table Cuisine. International. BR, L, D, $$-$$$

MONKEYPOD KITCHEN Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 878-6763 See South Shore listing.

MYTHS OF MAUI LŪ‘AU Royal Lāhainā Resort & Bungalows, 2780 Keka'a Dr., Lāhainā, 877-273-7394

Enjoy all-you-can-eat Hawaiian fares like kālua pork, Moloka‘i sweet potato and fresh fish. Menu also includes keiki friendly choices like chicken nuggets and baked mac and cheese. Kid-friendly. Lū‘au. D, $$$$

NAPILI COFFEE STORE 5095 Napilihau St. 108B, Nāpili, 669-4170 Start your day with a fruit smoothie and a savory sandwich, or pop-in for a coffee and baked treat. Try the Brown Cow with cold brew and chocolate milk and take home fresh-baked goods, yogurt-granola parfaits, chia pudding and to-go items. Coffee Shop. $

OLD LĀHAINĀ LŪ‘AU 1251 Front St., Lāhainā, 6670700 This oceanfront venue has won the Gold ‘Aipono Award for Best Lū‘au on Maui 21 times – come see why! Begin with kalo (taro) hummus, then enjoy traditional Hawaiian dishes like lomilomi salmon or imu-roasted pork. Save room for the mangococonut chocolate bombe! Open bar. Kid-friendly. Lū‘au. D, R, $$$$

PAILOLO BAR AND GRILLThe Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200

Kick back with ocean views and cold drinks like the Lava Flow, rum complemented with strawberry, coconut and pineapple. Dig into coconut shrimp and food truck nachos while catching a game. American. L, H, D, $$

PIZZA PARADISO MEDITERRANEAN GRILL

3350 L. Honoapi‘ilani Hwy., Kā‘anapali, 667-2929 Juicy gyros, flavorful falafel in warm pita with a side of tabbouleh, kabob platters and pizza. Dine in or take out. Pizza/ Mediterranean. L, D, $-$$

POUR HOUSE700 Office Rd., Kapalua, 214-5296

Local ingredients elevate classic southern Italian dishes. Choose from a la carte options or indulgent tasting menus paired with global wines in an upscale setting. Italian. D, R, $$$-$$$$

ROY’S 2290 Kā‘anapali Pkwy., Kā‘anapali, 669-6999

Line up for the half-pound Maui Cattle Co. burger on a brioche bun for lunch. For dinner, try the blackened ‘ahi or the honeymustard-glazed beef short ribs. Pacific Rim. B, L, H, D, $$$$

SALE PEPE PIZZERIA E CUCINA 157 Kupuohi St., Ste. J1, Lāhainā, 667-7667 Benvenuto to the renewal of Sale Pepe, the first restaurant in Lāhainā town to reopen since the fire. This spot serves up homemade pastas and artisanal pizzas crafted by Maui’s only certified pizzaiolo. Pizza/Italian. D, R, $$-$$$

SERGIO’S CANTINA 3350 L. Honoapi‘ilani Rd., #502 and #503, Lāhainā, 727-2222 Come hungry – authentic Mexican is served in large portions, like jumbo garlic shrimp or Sergio’s famous chile relleno. 2025 ‘Aipono Silver winner for Best Mexican Cuisine. Mexican. L, H, D, N, $$

TALES OF KAPA MOE LŪ‘AU The Ritz Carlton Maui Kapalua, 1 Ritz Carlton Drive, Lāhainā, 665-7089 This delight for all senses immerses more than the taste buds with a dinner show, beautiful lūʻau and fire knife dance at the Aloha Garden Pavilion. Lū‘au. D, R, $$$$

THE SANDBAR Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031 Sample craft cocktails and island bites while enjoying an ocean view on the lanai at Kā‘anapali's only lobby bar. Hawaiian/Bar. B, D, $$

SANSEI SEAFOOD RESTAURANT & SUSHI BAR

600 S. Office Rd., Kapalua, 669-6286 Small and actionpacked, D.K. Kodama’s classy sushi bar draws lines late into the night. Try a Kenny G roll with a sip of sake. Pacific Rim/Sushi. D, R, $$$

THE SEA HOUSE RESTAURANT Nāpili Kai Beach Resort, 5900 L. Honoapi‘ilani Rd., Nāpili, 6691500 Start the day with oven-baked pancakes laden with fruit. Enjoy coconut-crusted shrimp as the sun sinks into Nāpili Bay. On Wednesdays, stay for Grammy Award-winner George Kahumoku Jr.’s Slack-Key Show. Pacific Rim. B, L, H, D, $$$

SON’Z STEAKHOUSE Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506

Moroccan-spiced blackened ‘ahi with soy-mustard sauce will rock your evening. Sink your teeth into filet mignon carpaccio, rib-eye steak or mahimahi in lemon-caper butter. Pair with a craft cocktail or one of many choices of specialty wines. Pacific Rim/Steak. H, D, N, $$-$$$$

AKAMAI COFFEE CO. 1325 S. Kīhei Rd., #100, Kīhei, 868-3251 and 116 Wailea Ike Dr., Wailea, 868-0003 Offering 100 percent Maui-grown coffee roasted locally for the highest-quality flavor. Espresso, French press and nitro brews available. Coffee Shop. $

ALOHA PRIME EATERY South Maui Gardens, 30 Alahele Pl., Kīhei, 856-6121 The azure-blue food truck serves up fine dining with local flair. Must-order items include the potato crusted mahi, Hawaiian poke and Hoisin BBQ chicken. Food Truck/American/Local. L, D, $$

AURUM MAUI The Shops at Wailea, 3750 Wailea Alanui Dr. Wailea, 793-0054 Chef Taylor Ponte uses fresh produce and sustainable seafood to lead the menu. Pair an island okonomiyaki with pan seared kampachi. For a sweet finish, the coconut milk panna cotta.. Hawai‘i Regional. L, D, R, $$-$$$

AMA BAR & GRILL Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-4100 Swim-up bar located at the Fairmont Kea Lani resort offering refreshments, lunch and ocean views. Hawaiian/Bar. B, L, D, $$

AMIGO’S 1215 S. Kīhei Rd., Kīhei, 661-0210 Real Mexican fajitas, tostadas, flautas and their famous wet burritos. Kid-friendly. Mexican. B, L, D $

THE BIRDCAGE Hotel Wailea, 555 Kaukahi, St., Wailea, 874-8581 Elegant, high-ceilinged bar in Hotel Wailea. Japanese-inspired tapas, small plates, wine and an extensive list of craft cocktails. Japanese/Lounge. D, N, $$$

FABIANI’S PIZZERIA & BAKERY South Maui Center, 95 E. Līpoa St., Kīhei, 874-0888 Bagels and lox, fresh croissants, caprese salad with local tomatoes, thincrust and gluten-free pizza and spaghetti with pork sausage meatballs. Italian/Bakery. HR, D, $-$$

FAT DADDY’S SMOKEHOUSE 1913 S. Kīhei Rd., Kīhei, 879-8711 Pulled pork, beef brisket and pork ribs smoked 15 hours over kiawe wood. Enjoy sides: cornbread, chili-garlic beans and two cabbage slaws. American. D, $-$$

FEAST AT MŌKAPU LŪ‘AU  Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 573-1234 Upscale beachside lū‘au with an emphasis on Polynesian voyaging history. Known for its cocktails and artful, traditional Hawaiian plates served family-style. Lū‘au, D, $$$$

FERRARO’S RESTAURANT & BAR Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000 Enjoy a veggie quesadilla or grilled tenderloin sandwich served poolside. For dinner, ahi rigatoni. Italian. L, H, 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, gluten-free, dairy-free options. International. L, D, $

FRED'S MEXICAN CAFE 2511 S. Kīhei Rd., #201, Wailea, 891-8600 Fresh, flavorful Mexican favorites with a California twist at Maui’s favorite local chain. Killer margaritas and all-day drinks in a vibrant, festive atmosphere. Mexican. B, L, H, D, $$

STAR NOODLE 1287 Front St., Lāhainā, 667-5400

Big-city style and local flavors unite. Enjoy a Golden Star sparkling jasmine tea as you drink in the view of Lāna‘i across the channel. The ramen broth is extra smoky, the Singapore noodles bright and flavorful. Asian. L, D, $$

SUNSET LŪ‘AU AT KAPALUA BAYMontage at Kapalua Bay 1 Bay Dr., Kapalua, 662-6627 This twice-weekly lū‘au caps at just 40 guests for an intimate experience. Dig into plates of ʻulu mac salad, grilled ribeye with aliʻi mushrooms and kanpanchi poke. Kid-friendly. Lū‘au, D, R, $$$$

BLACK ROCK PIZZA 1770 S. Kīhei Rd., #1, Kīhei, 7930076 Black Rock takes “Hawaiian pizza” to the next level with wild flavor combos like the Moa Polu pizza topped with spinach, apple, chicken, bacon, blue cheese and balsamic drizzle. Pizza/Italian. L, D, $$

BLING BING South Maui Gardens, 30 Alahele Pl., Kīhei, 419-1256 Maui's only Chinese shave ice with condensed milk topped with fresh fruit, boba and jellies. Treats. $

GATHER ON MAUI 100 Wailea Golf Club Dr., Wailea, 698-0555 Try a mana bowl with citrus vinaigrette or the scallop and crab orzo with mac nut pesto. Panoramic views. Pacific Rim. H, L, D, $$$

GRAND LŪ‘AU 3850 WAILEA ALANUI DR., WAILEA, 875-1234 Feast on the sights, sounds and flavors of an authentic lūʻau. Pair ‘ulu mac salad with kālua pig and finish with haupia, traditional coconut Hawaiian pudding. Lū‘au. D, R, $$$$

TAVERNA 2000 Village Rd., Kapalua, 667-2426

House-made pasta, agrodolce-style fish of the day and Italian desserts stand up to the grand finale: espresso with grappa. Great wine, cocktails and craft beer. Hawai‘i Regional. L, H, D, $$-$$$

TEDDY’S BIGGER BURGERS 335 Keawe St., Lāhainā, 661-9111 The staff hand-pat the burgers and charbroil them to order. Crowd favorite is the Kaneohe Burger with garlic, avocado, cheddar cheese and crispy bacon. Don’t miss the Kona Coffee hand scooped shake for dessert. American. L, D, $

ULU KITCHEN The Westin Maui Resort & Spa, 2365 Kā‘anapali Pkwy., Kā‘anapali, 868-0081 A chef-driven restaurant led by award winning Chef Peter Merriman, serving up local dishes for breakfast, lunch and dinner. Hawaiian. B, L, D, $$-$$$$

‘ŪMALUHyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4902 Head poolside for Kobe beef sliders or ‘ahi poke nachos. Knock back a “Mutiny on the Carthaginian” cocktail inspired by Lāhainā’s rowdy whaling past. American/Pacific Rim. L, H, D, $$$

WAILELE POLYNESIAN LŪ‘AU  Westin Maui Resort & Spa, 2365 Kā‘anapali Parkway, Lāhainā, 661-2992 Sunset lū‘au featuring Polynesian entertainment and fire dancers. Menu runs the gamut of traditional Hawaiian and contemporary island fares. Lū‘au, D, $$$$

SOUTH SHORE

1054 TOGOSHI SUSHI South Maui Center, 95 E. Lipoa St., Ste. A-104, Kīhei, 868-0307 Husband-and-wife gem offers fresh, traditional seafood and sushi served with omotenashi spirit from Chef Manabu.. Japanese. D, R, $$-$$$

BOTERO LOUNGE Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 Named for the surrounding Fernando Botero sculptures, this lounge offers nightly entertainment. On Thirsty Thursdays, a three-cocktail tasting is just $20. Lounge. L, D, H, N, $

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

COCONUT’S FISH CAFE  Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 875-9979 and 2463 S. Kīhei Rd. Kīhei, 875-4949 Dive into fresh fish tacos or grilled fish burger. The cabbage slaw with coconut dressing and mango salsa sets this eatery apart. American. L, D, $$

COOL CAT CAFE 1819 S. Kīhei Rd., Kīhei, 667-0908 Burgers, chicken, fresh fish, tacos and more in a ’50s diner atmosphere. Kid-friendly. American. L, D, $

DA KITCHEN 1215 S. Kīhei Rd., Ste. E, Kīhei, 446-3486 Local food and good vibes meet! Spam musubi, chicken katsu, kalbi ribs, locomoco and da Hawaiian plate. Hawai‘i Regional. L, D, $-$$

DIAMONDS BAR & GRILL 1279 S. Kīhei Rd., Kīhei 8749299 Casual watering hole with live music, billiards, TVs and darts. Daily food and drink specials, outdoor seating and latenight offerings. American/Bar. B. L. D. $$

DUO STEAK AND SEAFOOD Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000 Breakfast buffet or à la carte? Did someone mention chateaubriand? Four Seasons never disappoints. Pacific Rim/ Steak. B, D, $-$$$

EARTH ALOHA EATS 1881 S Kīhei Rd. 111, Kīhei, 867-1171 Plant-based family favorites like tacos, burgers, wraps, plates and bowls. Vegan. L, D, $

HAVENS HARBORSIDE Maui Harbor Shops, 300 Mā'alaea Rd. 2M, Mā'alaea, 868-0555 Known for smashburgers, garlic noodles, poke tacos and lobster ramen, Havens Harborside pairs bold flavors with islandinspired cocktails. In 2025 it won ʻAipono Awards for Best New Restaurant and Best Burger, while chef Zach Sato was named Chef of the Year. A breezy harborfront setting makes it a favorite for lunch, dinner or sunset drinks. L, D, $-$$

HOME MAID CAFE 1280 S. Kīhei Rd., Kīhei 874-6035 Family-owned hole-in-the-wall known for its made-to-order malasadas. Classic breakfast plates, saimin and sandwiches. American/Local. B. L. $

HUMBLE MARKET KITCHIN Wailea Beach Resort, 3700 Wailea Alanui Dr., Wailea, 879-4655 Chef Roy Yamaguchi amazes with Hawaiian sweetbread French toast for breakfast, calamari and a Magnum P.I. cocktail at happy hour, and Roy’s classic blackened island ‘ahi for dinner. Hawai‘i Regional. B, H, D, $-$$$

HUMUHUMUNUKUNUKUĀPUA‘A Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 Idyllic restaurant constructed from Big Island 'ōhi'a wood overlooking Wailea Beach. Menu features a balance of land and ocean sourced Hawaiian fares like Huli Huli chicken and miso butterfish. Hawai‘i Regional. D, $$$$

ISANA Maui Beach Vacation Club, 515 S Kīhei Rd., Kīhei, 874-5700 Dine on bold sushi made from fresh-caught local fish while enjoying friendly service and an ocean view. Japanese. D, N, $$

ISLAND GOURMET MARKETS The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-5055 Sushi to go, deli sandwiches, plate lunches and more. Pacific Rim. B, L, D, $

IZAKAYA GENBE Azeka Shopping Center Makai, 1280 S. Kīhei Rd. #120, Kīhei, 214-5457 A cozy ambiance marries traditional Japanese cooking in a comfortable, tavern-style setting. Japanese. L, H, D, $$

KA‘ANA KITCHEN Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 573-1234 A Wagyu hangar steak on a green papaya salad, charred octopus with local goat cheese, Kona abalone risotto and a modern take on chicken and waffles. Curated wine list and mixology at its finest. Asian Fusion. B, D, $$$$

KAI BAR AC Hotel by Marriott Maui Wailea, 88 Wailea Ike Pl., Wailea, 856-0341 Unwind by the lava stone firepit with a kiwi yuzu gin and tonic. Pair it with a diverse palate of noodle stir fry, shoyu poke bowl or passion mango cheesecake. Hawai‘i Regional/Bar. L, H, D, $$

KAMANA KITCHEN 1881 S. Kīhei Rd., Kīhei, 879-7888 Eye-catching art and Indian relics accent a menu highlighting exotic spices and dishes, all lovingly created from family recipes. Lunch buffet. Indian. L, D, $-$$

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 to sear them to perfection. Pacific Rim. L, H, D, R, $$$

KOHOLĀ BREWERY 112 Wailea Ike Dr, Wailea, 8680010 Talk story while enjoying a signature IPA and local-style bar food. Brewery. L, D, N, $$

KOISO SUSHI BAR 2395 S. Kīhei Rd., Kīhei, 8758258 This hidden gem has limited seating, but Chef Hirosan’s craft is apparent in every fresh dish like the spicy tuna, rainbow and salmon avocado rolls. Japanese/Sushi. D, $$$

KOMO Four Seasons Resort Maui at Wailea, 3900 Wailea Alanui Dr., Wailea, 874-8000 This upscale establishment is best known for high-quality sushi and mystery box, a surprise selection of rare seafood from Tokyo’s renowned Uogashi Market. Sushi/Japanese. D, $$$$

KIHEI CAFFE Kīhei Kalama Village, 1945 S. Kīhei Rd., Kīhei, 879-2230 Hungry at 5 a.m.? Head to this local hangout for banana-mac-nut pancakes and a cuppa joe. Cafe. B, L, $-$$

KRAKEN COFFEE MAUI 1975 S Market Pl., Kīhei and 1 Piikea Ave., Kīhei 495-1885, 879-2230 See Central listing

LE BAZAAR MAUI Azeka Shopping Center Makai, 1280 S Kīhei Rd. #107, Kīhei, 268-0545 Start your dining experience by cleansing your hands with orange blossom water, then immerse yourself in the sights, sounds and flavors of the Middle East through a six-course dinner, ending the night with Moroccan mint tea. Moroccan. D, $$$$

LEHUA LOUNGE Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 573-1234 Cocktails created with local seasonal ingredients, such as lychee, liliko‘i (passion fruit) and Hawaiian navel oranges, pair perfectly with Ka‘ana Kitchen’s award-winning menu. Asian Fusion/Lounge. H, $

LINEAGE The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 879-8800 If Cantonese lobster noodles and leeks, ginger and XO butter, crispy Korean chicken with pickles made in house and Wagyu Kalbi short ribs with garlic rice get your juices flowing, head to Wailea. Eat. Drink. Talk story. Pacific Rim. D, $-$$

LOBBY LOUNGE Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000 Impeccable service, a locally sourced menu and swanky cocktails. Stay refreshed with the island watermelon salad to pair with Kona lobster or 17 pieces of the chef’s special selection of maki rolls, sashimi and nigiri. Pacific Rim/Lounge. H, D, N, $$$$

MANOLI’S PIZZA COMPANY 100 Wailea Ike Dr., Wailea, 874-7499 Manoli’s believes in fresh, organic and sustainable ingredients. Order a pizza with organic wheat or gluten-free crust, or dig into authentic chicken scaloppine with a specialty cocktail or beer. Open Late. Italian/Pizza. L, H, D, N, $$

MATTEO’S OSTERIA Wailea Town Center, 161 Wailea Ike Pl., Wailea, 879-8466 Matteo’s meatball sandwich with Maui Cattle Co. beef and Italian sausage, or try ‘ahi crusted with Calabrese olive tapenade. Italian. L, H, D, $$-$$$

MAUI BREAD CO. Dolphin Plaza, 2395 S. Kīhei Rd., #117, Kīhei, 757-8740 Artisanal fusion of Hawaiian and German flavors, such as handmade ube loaves, P.O.G. bread, German spelt bread and pretzel croissants. A must-visit bakery in Kīhei! Hawai‘i Regional/Bakery. B, BR, $

MAUI BREWING CO. 605 Līpoa Pkwy., Kīhei, 201-2337 This off-the-grid brewery offers 36 craft and specialty beers, as well as burgers, pizzas, fish tacos and salads. Brewery/Pacific Rim/American. L, H, D, N, $-$$

MAUI LOBSTER KING 1280 S. Kīhei Rd., Kīhei, 573-8818 This casual eatery offers bold Cajun seafood boils and crispy salt and pepper lobster, along with classic plate lunch options. Seafood. L, D, $$-$$$

MAUI PIE Azeka Shopping Center, 1280 S. Kīhei Rd., #101, Kīhei, 298-0473 A slice of heaven awaits. Try the tropical liliko‘i or chocolate haupia pudding cream pies. For savory cravings, the chicken pot pie is a must. Bakery. B, L, D, $

MAUI THAI BISTRO Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 874-5605 Thai food cooked by Thai chefs. Kaffirscented tom yum fried rice, green mango salad with crispy fried-fish filets and house curries. Beer and wine bar. Thai. L, D, $-$$

MISO PHAT SUSHI Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 891-6476 Sushi served on-site, togo or delivered. Sashimi platters, sushi rolls, nigiri and specialty rolls. Omakase heaven! See also West Side listing. Japanese. L, H, D, $$

MONKEYPOD KITCHEN Wailea Gateway Center, 10 Wailea Gateway Pl., Wailea, 891-2322 Lunch at this Peter Merriman chain includes pizza, burgers, tacos and ramen. For dinner, Big Island rib-eye with chimichurri sauce and banana cream pie. See also West Side listing. Hawai‘i Regional/American. L, H, D, N, $$

MOOSE MCGILLYCUDDY'S 2511 S. Kīhei Rd., Kīhei, 891-8600 Serving up pub classics, happy hour specials and oceanfront views from the lanai. Family-friendly with free trivia on Wednesdays and bingo every Monday night. American. B, L, H, D, $$

MORIMOTO MAUI 3550 Wailea Alanui Dr., Wailea, 2434766 Headed by celebrity chef Masaharu Morimoto, this sleek restaurant in the Andaz Maui Resort fuses Japanese and Western fares. Enjoy wagyu steaks, sushi and sashimi paired with premium, aged or nigori sake. Japanese/American. L, D, $$-$$$

MULLIGANS ON THE BLUE100 Kaukahi St., Wailea, 874-1131 Guinness poured properly at Maui’s only Irishowned pub. Enjoy fish and chips, bangers and mash, and shepherd’s pie. Great music and sports-bar action, too. Sláinte! Irish/Bar. L, H, D, $-$$$

NALU’S SOUTH SHORE GRILL Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 891-8650 Generous portions made with local ingredients served with aloha. Try the ahi club fresh yellow fin tuna, with applewood smoked bacon and caramelized Maui onions on sourdough. American/Pacific Rim. B, L, H, D, $-$$

NICK’S FISHMARKET Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 879-7224 Enjoy classic seafood dishes beneath the stars. Woo your date with plump strawberries drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. H, D, R, $$$$

NOBU Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 The first Nobu, an esteemed restaurant known for Japanese and Peruvian fusion, has arrived at the Grand Wailea. Signature dishes include black cod, yellowtail jalapeño and rock shrimp tempura. Japanese. D, R, $$$$

NUTCHAREE’S AUTHENTIC THAI FOOD Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 633-4840 Start with the ‘ahi laab tartare salad or crispy fish and mango salad, then dig into tender braised short ribs smothered in massaman curry. Don’t forget the spring rolls! Thai. L, D, $-$$

OAO – SUSHI BAR & GRILL Wailea Gateway Center, 34 Wailea Gateway Pl., Kīhei, 666-8139 Sushi bar and grill offering fresh sushi, steak and cocktails. Try the Firecracker roll with lobster, avocado, kimchi ahi poke, cucumber, jalapeño, onions and unagi sauce. Pacific Rim. L, D, N, $$$

OLIVINE Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 Oceanfront dining specializing in coastal Italian cuisine, featuring handmade pastas and seasonal dishes that blend local Hawaiian ingredients with authentic Italian flavors. Italian. L, D, $$$

PAIA FISH MARKET RESTAURANT 1913 S. Kīhei Rd., Kīhei, 874-8888 See North Shore listing.

PANIOLO'S STEAK & SEAFOOD BAR & GRILL1279 S. Kīhei Rd., Ste. #201, Kīhei, 868-0086 Once the Lāhainā Smokehouse, Paniolos brings its hearty menu to South Maui with slow-roasted prime rib, bone-in ribeye, buttered steak, grilled chicken and ribs. Wine dinners and live music complete the experience.. Steakhouse/Seafood. L, H, D, R, $$$

PEGGY SUE’S 1279 S. Kīhei Rd., Kīhei, 214-6786 Bright 1950s style diner with jukebox serving burgers, creative hot dogs and old-fashioned milkshakes with over 20 different flavors. American. L. D. $$

PILINA Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-4100 Sip on oceanfront views and inventive libations like the ‘Āina, a rum cocktail infused with vanilla and Kona coffee. Includes sushi, raw dishes and a hot rock experience. Hawai‘i Regional/Bar. L, D, $$-$$$

THE PINT & CORK The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 727-2038 Order mac ‘n’ cheese with black truffles, shrimp and grits with chorizo, poke bowls and burgers. Score breakfast during football season, too! American/Bar. L, H, D, N, $-$$

PITA PARADISE Wailea Gateway Center, 34 Wailea Ike Dr., Wailea, 879-7177 Start with spinach tiropitas with caramelized onions, feta, mozzarella and tzatziki wrapped in phyllo dough. Finish with baklava ice-cream cake. Mediterranean. L, H, D, $-$$$

PIZZA MADNESS 1455 S Kīhei Rd., Kīhei, 270-9888 Classic Kīhei pizza joint known for thick-crust pies, salads and wings, and winner of the 2025 ʻAipono Silver for Best Pizza. Open for dine-in, takeaway and daily happy hour.. Pizza. L, D, $$

POINT BREAK PIZZA & PANINI Maui Harbor Shops, 300 Mā'alaea Rd., Mā'alaea, 868-0014 Homemade pizza dough and fresh-baked focaccia bread pack each artisan pizza and panini full of flavor. Winner of the 2025 ʻAipono Gold for Best Pizza.. Pizza. L, D, $$

THE RESTAURANT AT HOTEL WAILEA Hotel Wailea, 555 Kaukahi St., Wailea, 879-2224 Produce from the hotel’s gardens, fish plucked from the sea and a gorgeous outdoor setting. European-inspired. B, D, R, $$-$$$$

ROASTED CHILES Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 868-4357 Ofir and Suki Benitez share family recipes like chicken mole, pozole verde and langostino enchiladas with tomatillo cream sauce. Giant margaritas! Mexican. L, H, D, $-$$

RUTH’S CHRIS STEAK HOUSE

The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-8880 Known for sizzling steaks served on 500-degree plates, this chain offers filet, ribeye, New York strip, seafood, salads and shareable sides.. American/Steak. H, D, N, R, $$$$

SEASCAPE RESTAURANT Maui Ocean Center, 192 S. Mā‘alaea Rd., Mā‘alaea, 270-7068 Adjacent to an award-winning aquarium, Seascape serves mahimahi sandwiches, fresh cabbage slaw and half-pound burgers. American/Pacific Rim. L, H, D (Sat & Sun), $$-$$$

SOUTH MAUI FISH COMPANY 1794 S. KĪHEI RD., KĪHEI, 419-8980 ll fish is locally sourced. Mouthwatering signature dishes are fish tacos slathered in unagi sauce and a 1/2-pound poke bowl with rice and slaw. Food Truck/ Seafood. L, D, $$

SOUTH SHORE TIKI LOUNGE Kīhei Kalama Village, 1913 S. Kīhei Rd., Kīhei, 874-6444 Gourmet pizza, burgers, salads and vegetarian items round out the menu at this hip bar. American. L, D, N, $

SPAGO Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000 Celebrity Chef Wolfgang Puck's Hawaiian outpost is a celebration of fresh local ingredients. Start with fresh poke nestled in crunchy sesame-miso cones then explore our ever-evolving menu. Pacific Rim. D, N, R, $$-$$$$

SUGAR BEACH BAKE SHOP 61 S. Kīhei Rd., Kīhei, 757-8285 An ever-changing selection of sweet desserts and breakfast are baked fresh daily with sweet cream butter, lilikoʻi, Dole bananas and pineapples, and Maui Meyer lemon zest. Treats. B, L, $$

SOUTH MAUI FISH COMPANY 1794 S. KĪHEI RD., KĪHEI, 419-8980 Signature dishes feature locally sourced fish, from tacos with unagi sauce to a 1/2-pound poke bowl with rice and slaw. Food Truck/Seafood. L, D, $$

SUNS OUT BUNS OUT 1 Piikea Ave., Kīhei, 865-2867

Fresh, handcrafted bao buns of all different flavors with an island flair. Don't miss the specialty ube bao. Food Truck/ Fusion. L, D, $

TANPOPO 1215 S. Kīhei Rd., #F, Kīhei, 446-3038 Lunch includes Japanese-style chicken curry, California rolls and beef burgers. Dinner fuses Italian and Japanese with pasta, flatbreads, sashimi, sushi and tempura. Japanese/Italian Fusion. L, D, $-$$$

TE AU MOANA LŪ‘AU Wailea Beach Resort, 3700 Wailea Alanui Dr., Wailea, 877-827-2740 Enjoy a threecourse meal of pork roasted underground in an imu paired with traditional poi, made from cooked corms of kalo (taro). End with guava chiffon cake. Lū‘au. D, R, $$$$

THREE’S BAR & GRILL 1945-G S. Kīhei Rd., Kīhei, 879-3133 Eggs Benedict six ways, including seared ahi, smoked salmon and prime rib. For lunch, Peruvian pork tacos or signature ramen. For dinner, truffle-yaki marinated flatiron steak. Pacific Rim/Southwestern. B, L, H, D, $$-$$$

TIKEHAU LOUNGE Wailea Village, 116 Wailea Ike Dr. #2104, Kīhei, 214-6500 Innovative cocktails and pūpū inspired by Polynesian places and flavors. Pacific Rim. H, D, N, $$

TOMMY BAHAMA RESTAURANT & BAR The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 875-9983 Who’d guess a clothing company could deliver such delish pork sandwiches and Caribbean-inspired libations? Caribbean/Pacific Rim. L, H, D, N, $-$$

THE TREEHOUSE AT HOTEL WAILEA, 555 Kaukahi, St., Wailea, 874-0500 A unique dining experience tucked in the branches of mango and avocado trees. Seven course private chef dinner with wine pairings for up to six people (seated). Private Dining, D, R, $$$$

ULULANI’S HAWAIIAN SHAVE ICE 61 S. Kīhei Rd., Kīhei, 877-3700 Homemade tropical-flavored syrups such as liliko‘i and coconut set this shave-ice business apart. Treats. $

WAIKIKI BREWING COMPANY The Shops at Wailea, 3750 Wailea Alanui Dr. B25, Wailea, 868-0935 Paddy’s Irish Stout and Waikele Wheat brew temper the heat of the jalapeño queso dip served with a giant pretzel. American. B, L, H, D $$

WOLFGANG'S STEAKHOUSE The Shops at Wailea, 3750 Wailea Alanui Dr. B22, Wailea, 727-2011 An upscale steakhouse by Wolfgang Zwiener serving USDA Prime Black Angus beef steak, complemented by fine wine and fresh seafood. American. D $$$$

CENTRAL

808 OLD TOWN 2051 Main St., Wailuku 242-1111 Stylish Main Street cafe offering soup, paninis, sandwiches, and salads in a cozy, welcoming space. Open for breakfast and a popular Wailuku lunchtime favorite. American. L, $$

ACEVEDO'S HAWAICANO CAFE 190 Alamaha St. 7A, Kahului, 385-3752 Blending Mexican and Hawaiian heritage with California-style fare and plate lunches. Try the fish ceviche bowl with cabbage, onion, tomato, guacamole and chipotle aioli. Mexican/Mixed Plate. L, D, $-$$

BROTH CAFE 340 Hāna Hwy., Kahului, 877-4950 Alive & Well health store's Broth Cafe serves health-focused wraps, bowls, smoothies, bahn mi and salads. Try the green burrito with sweet potato or taro bahn mi and tan tan ramen. International, B, L, $-$$

AMIGO'S Akaku Center, 333 Dairy Rd. 110B, Kahului, 872-9525 Casual spot for Mexican plates and AmericanMexican favorites like quesa-birria, chimichangas and hearty burritos. Mexican. B, L, D, $$

A SAIGON CAFE 1792 Main St., Wailuku, 243-9560 Squeeze into a booth and order a Vietnamese burrito, clay pot or lemongrass curry. Also popular are the green papaya salad, sizzling fish and garlic noodles.. Vietnamese. L, D, $-$$

BA-LE 1824 Oihana St., Wailuku 249-8833 Vietnamese counter-service eatery with flavor-packed bahn mi, aromatic pho, a wide range of plate lunches and fresh baked bread and croissants. Vietnamese. L, D, $$

HAVENS CHOW CART 591 Haleakalā Hwy., Kahului, 868-0555 Sister to Havens Harborside, this gourmet food truck serves the brand’s signature smashburgers and sushi rolls. Executive Chef Zach Sato, Maui’s 2025 ʻAipono Chef of the Year, brings the same quality to a quick, casual setting. Food Truck/American. L, D, $

KAHULUI ALE HOUSE 355 E. Kamehameha Ave., Kahului, 877-0001 Lively sports bar with 69 HD TVs and five audio zones streaming major events. The menu covers fried appetizers, burgers, hand-tossed pizzas, plate lunches, wraps and a full sushi bar, alongside 36 draft beers and cocktails. American/Hawai‘i Regional. L, D, $$

KALEI'S LUNCHBOX 52 Maui Lani Pkwy., Wailuku, 793-3104 2025 ʻAipono Gold Best Plate Lunch serves Hawaiian comfort food and plate lunches like the Furikake Mochiko Chicken served with rice and macaroni salad. Mixed Plate. B, L, D, $$

KOHO'S GRILL AND BAR Queen Ka‘ahumanu Center, 275 W. Ka‘ahumanu Ave., #245, Kahului, 877-5588 Start with crab cake benedict for breakfast, mushroom burger for lunch and charbroiled chicken smothered in Koho sauce for dinner. American. B, L, H, D, $$-$$$

OGO 331 Ho‘okahi St., Ste. 201, Wailuku, 866-8224 Local Hawaiian bites with an Asian twist. Popular dishes include taro gnocchi, oxtail katsu, green tea soba carbonara and misobroiled fish. Asian Fusion/Hawai‘i Regional. L, D, $$

THE PARLAY 2086 Main St., Wailuku 214-5161 Enjoy craft cocktails and elevated bar food at this retro-style tavern situated in the heart of Wailuku Town. Try the French Puddin' Toast with banana, caramel and pecan crumble on a flan-soaked croissant. American. L, H, D, $

RAMEN YA Queen Ka‘ahumanu Center, 275 W. Ka‘ahumanu Ave., Kahului, 873-9688 Explore over a dozen unique ramen options. Opt for the big bowl ramen to savor a variety of flavors in one dish. Japanese. L, D, $$

SAM SATO’S 1750 Wili Pa Loop, Wailuku, 244-7124 This beloved Maui restaurant sets the standard for dry mein, saimin, barbecue sticks and local plate lunches. Asian. B, L, $

SHIKEDA BENTO PATISSERIE 2050 Main St., Wailuku 500-2556 Japanese bento and patisserie shop in the Main Street food court. Arrive early for bentos and colorful pastries like azuki cream puffs, matcha berry rolls and ube coconut shortcake. Japanese, B, L, $-$$

BALAI PATA 425 Koloa St. #104, Kahului, 727-2230

Discover the vibrant flavors of the Philippines at Chef Joey Macadangdang’s restaurant. Indulge in specialties like crispy duck pata and balai sigang or classics like lumpia and pork adobo fried rice. Filipino. L, D, $-$$

BISTRO CASANOVA 33 Lono Ave., Kahului, 873-3650 Relaxed urban bistro near the airport serving Mediterranean favorites like seafood paella for two, burrata caprese, housemade pastas and fresh-cut fries. Full bar and happy hour. Mediterranean. L, H, D, R, $-$$

BRIGIT & BERNARD’S GARDEN CAFE 335 Hoohana St., Kahului, 877-6000 This garden café serves authentic German-Swiss fare made from scratch, with dishes like Wiener schnitzel, bratwurst platters, beef rouladen with spaetzle and a daily fresh fish. Save room for apple strudel with vanilla sauce. German. L, D, $$

CAFE O’LEI AT THE MILL HOUSE Maui Tropical Plantation, 1670 Honoapi‘ilani Hwy., Waikapū, 500-0553 Fun, expanded menu at the restaurant group’s newest venue. The most beautiful mountain view in the Central Valley! Hawai‘i Regional. L, H, D, R, $-$$$

DA GRATEFUL DOUGH 553 Haleakalā Hwy., Kahului, 772-2697 Home of Maui’s wild venison pizza, this food truck is known for its flavor combinations like Da Fig-GetAbout-It and Da Upcountry Veggie. Food Truck/Pizza. L, D, $$

DA SHRIMP HALE Maui Mall, 70 E. Ka‘ahumanu Ave., Kahului, 868-2361 Gloves and bibs required for Cajun-style feasts of shrimp, clams, crawfish, mussels and crab. Specials include ribeye steak, opakapaka and gumbo. Seafood. L, D, $$

ESTERS FAIR PROSPECT 2050 Main St., Wailuku, 868-0056 Serving classic cocktails, tiki drinks, spirits, rum, mezcal, wine and beer. Local farm-to-table-inspired small bites. Rosé wine and daiquiris during happy hour. Bar. H, N, $

FORK & SALAD Pu‘unene Shopping Center, 120 Ho‘okele St., #330, Kahului, 793-3256 See South Shore listing

FOUR SISTERS BAKERY 1968 E. Vineyard St., Wailuku, 244-9333 At this family-run Wailuku spot, there’s typically a line outside the door for their soft butter rolls, malasadas and other tasty treats. Bakery. B, L, $

FUEGO ARGENTINIAN STEAKHOUSE 1333 Maui Lani Pkwy., Kahului, 633-4436 Cozy indoor and outdoor seating on the Dunes at Maui Lani Golf Course. Argentinianstyle barbeque, pasta, sandwiches, cocktails and wines. Latin-inspired. B, L, D $$-$$$

GIANOTTO'S PIZZA 2050 Main St., Wailuku 244-8282 Bodega-style eatery with pizzas and homestyle Italian served with aloha. Pizza. L, D, $

KRAKEN COFFEE MAUI 520 Keolani Pl., Kahului, 6337499 and 329 Alamaha St., Kahului 866-9817 Specialty coffees include the Haleakalatte, Kīhei Kicker and Mochawao. Iced drinks are served over coffee ice cubes. Coffee Shop. $

LAS ISLITAS 520 Keolani Pl., Kahului, 359-1631 Island tacos, burritos and quesadillas filled with fresh ingredients, plus specialties like birria quesatacos and seafood plates. Food Truck/Mexican. L, D, $$

LAS PIÑATAS OF MAUI 395 Dairy Rd., Kahului, 8778707 Try one of the signature kitchen sink burritos stuffed with your meat of choice, guacamole, beans, rice and more. Mexican. B, L, H, D, $-$$

MARCO’S GRILL AND DELI 444 Hāna Hwy, Kahului 877-4466 Family friendly Italian-American diner with homestyle eats like meatball subs, vodka rigatoni and shrimp scampi. Italian, B, L, D, $$-$$$

MAUI COOKIE LAB Kahului Office Center, 140 Ho‘ohana St., Ste. 101, Kahului, 300-0022 Handcrafted with aloha, serving classic cookies with a tropical twist like liliko‘i oatmeal and pineapple macadamia nut. Treats. $

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

MAUI FRESH STREATERY MauiFreshStreatery .com ʻAipono Chef of the Year Kyle Kawakami dishes up imaginative ethnic dishes and a modern take on local fare. Follow his Facebook for locations. Food Truck/Hawaiian/Fusion. L, $

MIKO’S CUISINE 1764 Wili Pa Loop, Wailuku, 868-2914

Eatery serving Chinese, Korean and Japanese dishes including sushi, bibimbap, misoyaki butterfish and udon. Known for its welcoming vibe and birthday serenades. Asian. L, D, $$

MIYAKO SUSHI 1883 Wili Pa Loop, Wailuku, 244-0085 Sequestered Okazuya-style sushi joint also specializing in antiques, local snacks and nostalgic Japanese groceries. Carryout only. Japanese. B, L, $

MOMONA BAKERY AND COFFEE SHOP 7 E Kaahumanu Ave., Kahului, 214-5389 Chic, spacious coffee shop serving fresh pastries like cinnamon rolls and Argentine-style croissants. Winner of the 2025 ʻAipono Gold for Best Bakery. Enjoy a sweet or savory treat in the old bank vault – a remnant of the shop’s previous identity. Bakery/Coffee Shop. B, L, $

MY THAI MAUI 230 Hāna Hwy, Kahului 877-8887

Winner of 2025 ʻAipono Restaurant of the Year. Serves authentic Thai plates like tom kha, larb and pad woon sen. Favorites like curry, pad thai and bao are also on offer. Don't miss the mango sticky rice for dessert. Thai, L, D, $$

SIXTYTWO MARCKET 62 N Market St., 793-2277

Part market, part brunch joint with artfully plated eggs benedict, frittatas and omelettes. Lunch time offerings include soup, sandwiches and salads. American. B, L, $$

STILLWELL'S BAKERY 1740 W Ka‘ahumanu Ave, Wailuku, 243-2243 Serving up homemade delights from flaky pastries to the famous cream horns. Hearty sandwiches, Chinese chicken salad and homemade dressings like raspberry vinaigrette are fan favorites. Bakery. B, L, D, $-$$

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/Thai. L, D, $

TIKI TIKI THAI CUISINE Dairy Center, 395 Dairy Rd., Kahului, 893-0026 Taste authentic Thai at family-owned Tiki Tiki. Fresh herbs from their own garden bring traditional flavors to life. Favorites include drunken noodles, yellow curry and papaya salad. Thai. L, D, $$

TIN ROOF MAUI 360 Papa Pl., Kahului, 868-0753

Sheldon Simeon of Bravo’s Top Chef builds memorable kau kau bowls filled with mochiko chicken or garlic shrimp. Try the double-fried-chicken sandwich on a brioche bun with house-made pickles. Pacific Rim. L, $

TJ’S WAREHOUSE 875 Alua St., Wailuku, 244-7311

Located in Wailuku Industrial Park, TJ’s serves plate lunch to go: chicken katsu, fried saba and daily hot specials like potato croquettes, nishime and poke. Asian. B, L, $

TASTY CRUST 1770 Mill St., Wailuku, 244-0845 A Maui mainstay since 1942 serving breakfast classics and islandstyle lunch and dinner. American, Mixed Plate. B, L, D, $

TIFFANY’S 1424 Lower Main St., Wailuku 249-0052

Helmed by Chef Sheldon Simeon, Tiffany’s serves Filipino, Japanese and island-style dishes like garlic noodles, pork belly lechon, kim chee fried rice and Hilo-style sashimi. Pacific Rim. Lunch opens weekend. Asian, Local. L, D, $$

TOKYO TEI 1063 Lower Main St., Wailuku 242-9630

Longstanding Wailuku staple with authentic Japanese fares made from scratch in a family-friendly atmosphere. Japanese. L, D, $$

ULULANI’S HAWAIIAN SHAVE ICE 333 Dairy Rd., Kahului Second Central Maui location: 50 Maui Lani Pkwy., Wailuku See West Side listing.

UMI MAUI 1951 Vineyard St., Wailuku, 500-1802 and 1440 Lower Main St., Wailuku, 633-2502. If a California roll topped with tuna, hamachi, salmon and unagi rocks your world, then chef Jayse Sato’s restaurant is your earthquake! Creative presentations, epic soft-shell crab bao buns. BYOB. Japanese. D, $-$$

WAILUKU COFFEE COMPANY 26 N. Market St., Wailuku, 495-0259 Espresso, breakfast bagels, fresh salads and specialty sandwiches in a relaxed, eclectic setting with local art displays. Coffee Shop. B, L, $

UPCOUNTRY

ALBA’S CUBAN COLADAS 55 Kiopaa St., Makawao, 305-773-7107 This coffee truck brings bold, rich flavors of authentic Cuban coffee, serving up potent espresso and traditional cuisine. Coffee Shop. $

CASANOVA 1188 Makawao Ave., Makawao, 572-0220

Upscale Italian with delicious fresh pastas, wood-fired piz zas and polished service. Don't miss the wood-fired home made focaccia served with olive oil and balsamic vinegar. Italian. D, R, $$

ESPRESSO MAFIA 3617 Baldwin Ave., Makawao, 286-9422 Options for every coffee lover with light bites on the side. Order a slice of fresh baked banana bread and a coconut cold brew, or try the ube latte for a violet delight! Coffee Shop. $

FRESHIES Makawao Courtyard, 3620 Baldwin Ave., Makawao, 868-2350 Serving vegetarian and vegan-friendly recipes, each bite of their fresh food is a delight, from a musubi omelet with diced Spam to the coconut red curry bowl with tofu. American. B, L, $-$$

GRANDMA’S COFFEE HOUSE 9232 Kula Hwy., Kēōkea, 878-2140 The eggs Benedict and baked goods made from scratch are worth the trek. For lunch, enjoy a ham burger with Swiss cheese and caramelized onions served with chips and coleslaw. Coffee Shop/Cafe. B, L, $-$$

HALI‘IMAILE GENERAL STORE 900 Hali‘imaile Rd., Makawao, 572-2666 Located on the road to Haleakalā, this farm-to-table restaurant blends Hawaiian and Asian cuisine. Don't miss the signature Maui Gold pineapple upside down cake. Pacific Rim. L, D, $$$

JOY’S PLACE LIVE 81 Makawao Ave., Pukalani, 5722186 Maui’s go-to for take-home health eats, from hearty bone broths to Buddha bowls, vegan desserts, tonics and almond shakes. Fresh homemade soups made daily highlight the menu. Cafe. B, L, D, $-$$

KALEI'S LUNCHBOX 55 Pukalani St., Makawao, 7930151 See Central listing.

KOJIMA'S SUSHI RESTAURANT 81 Makawao Ave., #114, Pukalani, 573-2859 Casual dining in the heart of Pukalani brings a fresh take on island-inspired sushi classics featuring favorites like the rainbow roll, Hawaiian roll and zesty, spicy edamame. Japanese. D, $$-$$$

KOMODA STORE AND BAKERY 3674 Baldwin Ave., Makawao, 572-7261 This Makawao staple has been around since 1916. They bake delicious sweets like a guava malasada, cream puffs and donuts on a stick. Bakery. B, L, $$

Think Italian

KULA BISTRO 4566 Lower Kula Rd., Kula, 871-2960

Nestled on Haleakalā’s slopes is a cozy Italian bistro serving homestyle food. The coconut shrimp with Molokai mashed potatoes is a work of art on a plate. Italian/ American. B, BR, L, D, $$

KULAMALU FOOD TRUCK LOT Kiopa‘a St., Pukalani, (next to Upcountry Longs) An eclectic array of fare, including Thai food, pizza, açai bowls, plate lunches, and more. Food Truck. $-$$

LA PROVENCE 3158 L. Kula Rd., Kula, 878-1313 French croissants, fruit tarts, blueberry-mango scones and artisan breads baked fresh daily. Carry out from the bakery or dine on the cozy outdoor patio. French/Bakery. B, L, (Wed-Sun), $

MAHALO ALEWORKS30 Kupaoa St., #101, Pukalani Taste of Maui’s wild side with unique beers like a starfruit rose or Kupa‘a mango sour, each made from foraged yeast and local fruit for an upcountry flavor. Sip and watch the sunset from second-floor seating. Brewery. L, H, D. $-$$

MAKAWAO PUBLIC HOUSE 3612 BALDWIN AVE., MAKAWAO, 298-0590 The gastropub pays homage to this historic paniolo (Hawaiian cowboy) town with Uncle Dave’s kalo burger, kanaka stew, and bangers and mash. Hawai‘i Regional. D, $$$

THE BOBA BAR 2 Baldwin Ave., Pā‘ia, 727-2445 Local boba gem bursting with flavor. Try delicious concoctions such as brown sugar matcha, honeydew milk tea and honey lavender latte. Treats. $

ONLY ONO BBQ Heritage Hall, Pā‘ia, onlyonobbq.com, 777-9026 Crispy-skin Chinese-style roast pork and duck, bao pork buns, plate lunches, smoked brisket. Location varies (see website for schedule). Food Truck/Chinese/American. L, D, $

MARLOW 30 Kupaoa St., A104, Pukalani, 868-3366

Chef Jeff and Kaili Scheer serve wood-fired sourdough pizza, house-made pasta, killer meatballs and rustic salads using local Maui ingredients. The menu rotates with the seasons, featuring vegan pizzas and cocktails. Italian. D, $-$$

MAUI COOKIE LADY 3643 Baldwin Ave., Makawao, 7933172 Owner Mitzi Toro is the “Maui Cookie Lady,” baking thick, gourmet cookies in decadent flavors with locally sourced ingredients. Her creations are shipped nationwide. Treats. $

MAUI PIZZA TRUCK 24 Kiopaa St., Makawao, 2766529 Upcountry food truck serving Napoli-style, kiawe woodfired pizzas with charred sourdough crusts and toppings like kalua pork, Maui pineapple and lilikoi drizzle. Vegan cheese available. Pizza. L, D, $$

MAUIWINE 14815 Pi‘ilani Hwy., ‘Ulupalakua, 878-6058 Enjoy wine tastings and light fare on the open-air lānai. Immaculate grounds surround the historic wine-tasting room, which features estate-grown blends and signature pineapple wines. Winery. L, $-$$

‘OHANA ISLAND GRINDZ 3647 Baldwin Ave., Makawao, 500-3429 Cozy up with ‘ohana for local Hawaiian fare like saimin, loco moco and kalua pork. Don’t miss a scoop of classic or fruity ice cream. Hawai‘i Regional. B, L, $-$$

POLLI’S MEXICAN RESTAURANT 1202 Makawao Ave., Makawao 572-7808 A Makawao cornerstone since 1981, this lively, welcoming local watering hole is famous for its margaritas, hearty Tex-Mex–style fare and always buzzy vibe. Mexican. L, H, D, $$-$$$

OCEAN ORGANIC VODKA4051 Omaopio Rd., Kula, 877-0009 Relax and enjoy the panoramic view of the island as you sip on signature Ocean Organic Vodka and Kula Rum cocktails. For dinner, try the Uncle's Favorite flatbread or fresh ocean poke nachos. Pacific Rim. L, D, $$

O'O FARM 651 Waipoli Rd., Kula, 856-0141 Learn about gardening and coffee roasting. Enjoy a breakfast veggie frittata, bread from the wood-burning oven and freshroasted coffee. Lunch includes chicken and fish entrees, veggies and dessert. American. B, L, R, $$$$

SATORI 3655 Baldwin Ave., Makawao 727-9638 Enjoy healthy sushi handrolls, like the Green Goddess with vegan mac nut pesto, ramen and inventive sushi specials with cozy outdoor seating in heart of Makawao. Food Truck/ Japanese. L, D, $$

ULUPALAKUA RANCH STORE & GRILL 14800 Pi‘ilani Hwy., ‘Ulupalakua, 878-2561 Deli fare, lamb burgers with tzatziki and beef or grass-fed venison burgers. Plus, homestyle chili and rice, or kālua pork plate lunch. American. L, D, $

VIDA BY SIP ME 3671 Baldwin Ave., Unit H-101, Makawao, 868-0868 Vida delights the tastebuds with organic favorites like their rose latte, cold-pressed juices and pastries. Grab a bag of exclusive Vida Blend coffee, with notes of cherry, walnut and dark chocolate. Coffee Shop. B, L, $

THE WOODEN CRATE Lumerida Healing Retreat, 1813 Baldwin Ave., Makawao, 579-8877 Enjoy farm-to-table dining on a serene retreat landscape with clean, nutritious recipes incorporating harvested fruit and produce into a seasonal menu. Vegan/Vegetarian. B, L, D, $$$$

NORTH SHORE

AUMAKUA KAVA LOUNGE149 Hāna Hwy., Unit 3B, Pā‘ia, 793-3232 Tiki-inspired non-alcoholic mocktails made with kava, a traditional root beverage. Sip on the lychee fishbowl made with liliko‘i & lychee syrup, grapefruit, lime juice, bitters and kava. Lounge. $-$$

BAKED ON MAUI Pauwela Cannery, 375 W. Kuiaha Rd., #37, Ha‘ikū, 575-7836 Fresh artisan breads, irresistible cinnamon rolls with cream cheese frosting and a warm, welcoming atmosphere with every shot of espresso. Serves coffee, breakfast and lunch. Bakery/Coffee Shop. B, L, $$

CAFÉ DES AMIS 42 Baldwin Ave., Pā‘ia, 579-6323 Savory crêpes served with wild greens and a dollop of sour cream. Lightly spiced curries come with chutney and raita (Indian yogurt sauce). Mediterranean. L, D, $

CAFE MAMBO 30 Baldwin Ave., Pā‘ia, 579-8021 Quaint Australian and European style cafe with all-day brunch and cocktail hours. Try the Toast Special with tomato confit on sourdough with whipped goat cheese and balsamic glaze. European. B, BR, L, $$

COLLEEN'S AT THE CANNERY Ha‘ikū Market, 810 Ha‘ikū Rd., Ha‘ikū, 575-9211 Hearty New American fare. Comfort food done right, from eggs benedict for breakfast to dinnertime’s popular vodka penne and Maui beef burger. American. B, L, H, D, $$-$$$

CHOICE HEALTH BAR 11 Baldwin Ave., Pā‘ia, 6617711 See West Side listing.

FLATBREAD COMPANY 701 Hana Hwy., Pā‘ia, 5798844 Big booths, a snazzy bar scene and organic flatbreads laden with maple-fennel sausage and roasted veggies. Check-in each weekly for new carne and veggie specials. Kid-friendly. Pizza. L, D, N, $$

KUAU STORE 701 Hana Hwy., Pā‘ia, 579-8844 Stop along the road to Hāna for a plate lunch, morning coffee, locally made snacks or sweet treat. 2025 ‘Aipono Silver winner for Best Grab-and-Go. American/Local. B, L, D, $$

ISLAND FRESH CAFÉ381 Baldwin Ave., Pā‘ia, 495-3133 Local, sustainable bites in a former train station. Serves sushi, traditional, Hawaiian-inspired meals, smoothies, acai bowls, wraps, sandwiches and beverages. Hawai‘i Regional. B, L, $$

JAWS COUNTRY STORE 4320 Hāna Hwy., Ha‘ikū, 4196887 Bite into gourmet breakfasts, poke bowls and woodfired pizzas made with local ingredients. Visit the spectacular Jaws wave and shop unique gifts and apparel from the market. American/Local. B, L, D, $$

LIMA COCINA + CANTINA71 Baldwin Ave., Pā‘ia, 868-0520 Airy restaurant serving artful Peruvian cuisine like saltados and ceviche. Inventive pisco-heavy cocktail list and late-night offerings every Friday and Saturday night. Fridays are always Lima Latin Night with Salsa, Reggaeton and Cumbia. Latin-inspired. L, D, N, $$-$$$

MAMA’S FISH HOUSE 799 Poho Pl., Kū‘au, 579-8488 Famous for its beautiful beachside setting and Polynesian-inspired cuisine, Mama’s evokes old-time island hospitality. Try specialty entrees like Antarctic toothfish caught at 6,000 feet under frozen glaciers. Hawaiian/ Seafood. L, D, R, $$-$$$$

MEDITERRANEAN GRILL 2810 Ha‘ikū Rd., 868-3518 A Mediterranean food truck to satisfy all your shawarma, gyro and falafel cravings. Try the vegetarian stuffed vine grape leaves with homemade Tahini or organic yogurt sauce. Food Truck/Mediterranean. L, D, $$

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. Creative lunch and dinner specials. Save room for black-sesame or green-tea ice cream! Japanese. L, D, $$-$$$

NYLOS 115 Baldwin Ave., Pā‘ia, 579-3354 This sixcourse prix-fixe tasting menu is created with the finest ingredients, like Osetra caviar, foie gras, wild truffles and line-caught local fish. International. D (5 & 8 p.m. seatings), R, $$$$

PAIA BAY COFFEE & BAR120 Hāna Hwy., Pā‘ia, 5793111 Open-air, garden seating with live music, craft cocktails, coffee and meals served all day. The Aloha Hour from 3 to 5 p.m. features poke, ceviche and hurricane fries. American/ Hawai‘i Regional. B, BR, L, H, D, $$

PAIA FISH MARKET RESTAURANT

100 Hāna Hwy. Pā‘ia, 579-8030 Slabs of fish served with coleslaw on burger buns explain the line out the door. Order your ‘ahi burger rare with a side of fries and squeeze in beside surfers and families. Kid-friendly. Seafood. L, D, $-$$

RAINBOW KITCHEN & REBEL TONICS 2250 Hāna Hwy., Ha‘ikū, 500-2885 Laid-back food truck with craveworthy vegan eats. Try their killer breakfast burrito, barbecue jackfruit bowl and signature Mermaid Dream Cream shake. Vegan. B, L, $$

THAI SPICE 149 Hāna Hwy., #5, Pā‘ia, 579-8269 Every dish is made like you’re ‘ohana. Enjoy signature curries, pad thai and hand-rolled spring rolls. Don’t miss fresh mango with sticky rice for dessert. Southeast Asian. L, D, $$

TOBI'S POKE & SHAVE ICE 137 Hāna Hwy., Pā‘ia, 579-9745 A north shore go-to for heaping poke bowls and seared ahi plates. Or, cool down with a colorful shave ice with up to three flavors. Add vanilla soft serve or pineapple Dole Whip and top with specialty toppings like gummy bears. Local. L, $-$$

WABISABI SOBA & SUSHI 161 Hāna Hwy., Pā‘ia, 3183342 Relax and enjoy buckwheat soba noodles in a serene Zen garden or order fresh sushi at the sushi counter crafted from 200-year-old Japanese cherry wood. Japanese. L, D, $$

WAIKOMO SHAVE ICE 43 Hāna Hwy., Pā‘ia, 6515169 Earth-friendly, delicious shave ice served in a souvenir coconut bowl all topped with fresh fruit, coconut cream and local honey. Add vanilla or vanilla mac nut ice cream for extra sweetness. Treats. $

HĀNA

THE BAMBOO HALEHāna Farms, 2910 Hāna Hwy., Hāna, 248-4047 Wood-fired pizzas with island-inspired pairings like ulu and pesto, complemented by farm-fresh harvest salads. Open-air dining surrounded by tropical gardens and live music every Friday. Pizza. L, D, $$-$$$

DA FISH SHACK 5260 Hāna Hwy., Hāna 269-3922 Your favorite island fish dish is on the menu at Da Fish Shack, from fresh fish tacos to poke and coconut shrimp. Not in the mood for fish? Go for a Paniolo burger with black angus beef. Seafood. D, $

HĀNA FARMS 2910 Hāna Hwy., Hāna, 248-7371 Lush, seven-acre tropical paradise offering organic produce, handmade goods and bakery delights like their legendary banana bread using harvested Maui fruit. Bakery/Farm Stand. $

HĀNA HARVEST CAFE 2800 Hāna Hwy., Hāna, 2699188 Farm-to-table cafe serving fresh smoothies, coffee and sandwiches. Try their purple sweet potato salad or delicious banana bread made from local produce. Cafe/Local. B, L, $-$$

HĀNA RANCH RESTAURANT 1752 Mill Pl., Hāna, 2705280 Chefs rely on nearby farms for seasonal produce and island-raised beef. Try fish sandwiches, kalbi ribs, ahi poke, veggie curry and the Hāna Ranch Mai Tai. Hawai‘i Regional, L, H, D, $$-$$$

THE RESTAURANT Hāna-Maui Resort, 5031 Hāna Hwy., Hāna, 359-2401 This open-air dining room overlooks Hāna Bay and serves breakfast favorites like mochi pancakes and saimin. Lunch and dinner menus highlight regional fish, local produce, craft cocktails, house-made desserts and fresh island juices. Pacific Rim. B, L, D, R, $$-$$$$

Living Pono

Story by Lara McGlashan

by Ryan Siphers

Nature meets design in this ecofriendly Ha‘ikū home.

Photography

White-tile flooring leads the eye seamlessly from the courtyard through the home and out to the patio in back. The striking blue-tile roof adds a Balinese feel to the home while also keeping indoor spaces temperate.

Natural ‘ōhi’a posts surround the main living space, which features a vaulted ceiling and a glass-paneled wall that folds open completely to take advantage of the trade winds.

I PULL OFF the busy Hāna Highway and onto an inconspicuous residential street in Ha‘ikū. As I drive down the gentle slope, the traffic noise behind me fades away and is replaced by birdsong and breezes. I turn onto a small dirt road and find Ponohouse almost at the end.

In Hawaiian, the word pono has no direct English translation. In some cases, it’s a rather abstract concept – a way of looking at life that calls for people to live in a state of harmony with the ‘āina (land), the natural world and those around you. In another context, to make things pono means to set things right by being thankful, taking responsibility and being kind. Either way, it’s a fitting name for the resi-

dence. When they began the remodel in 2020, the homeowners did so with sustainability and longevity in mind while also aiming to highlight the home’s unique design and incredible location on the planet.

As I park, I immediately notice the roof. Brilliant azure tiles ripple downward in a Balinese-style pattern, culminating in a wavelike lip at the gutter. I walk through the gate and into an open courtyard covered in bright white tile. The tile continues through an airy great room and back outside where it terminates in a curved patio edge, a sharp contrast dividing land and sky.

One homeowner and her friend, who helped imagine the remodel, meet me in the courtyard. I remark on the beauty of

the roof and the homeowner lights up.

“It was the first thing I loved about the house when we bought it in 1999,” she says. “It’s beautiful, but also functional: the tiles help shed the heat on hot days and insulate the home on chillier ones.”

“You’ll notice the roof overhangs are supported by these ‘ōhi‘a posts,” says the friend, pointing to a colonnade of stout tree-trunk pillars that march around the perimeter of the courtyard. “They repeat throughout the house, but were lost in the original design. The colors and textures were all over the place, which broke up the rooms and made everything very busy.”

The homeowners rethought the entire flow of the home, taking the dark, fractured

A covered bridge leads guests over the lap pool to their living quarters – a bright, open space with priceless views.

Opposite: The solarheated saltwater pool and hot tub use a variable-speed pump to improve efficiency and minimize the use of chemicals.

sustainability in mind,

rather than

With

the homeowners refinished the cabinetry

replacing it. A new tile backsplash adds texture and interest to the kitchen (above). A whimsical new LED light fixture hangs above the dining table – an admitted design “splurge” (right). The outdoor furniture is weatherproof and simple so as not to detract from the view (left).

A mirrored wall in the master bathroom reflects the land and sea opposite, visually bringing the outside in.

aesthetic and making it more cohesive and contemporary. Taupe Saltillo tile and buckling bamboo floors were replaced with Italian tile throughout. Rust-colored walls, wooden doors and dark trim were painted bright white, and the exterior was repainted to blend better with the natural landscape.

The courtyard flows into a large, open living space with a vaulted ceiling held aloft by another series of ‘ōhi‘a posts. Now, surrounded by clean, snowy walls and floors, the posts do indeed stand out.

“We have no air-conditioning,” says the homeowner. “The open design of the house allows the trade winds to blow through and keep us cool year-round.”

To the right is the kitchen, an open, functional space with rich wooden cabinetry and a textured tile backsplash, its pattern simultaneously reminiscent of flowers and snowflakes.

“We were determined to reuse rather than replace whenever possible,” says the homeowner. “We removed the cabinets above the stove to improve the flow of the room and reinstalled them in the laundry room rather than discarding them. I splurged on a few things, though – new appliances and fun design elements such as the light fixtures.”

I admire the gold-toned fixture above the dining table, a lighted collection of Pick-Up Sticks, one stacked upon the next. In the kitchen, three hand-blown glass pendants bathe the workspace with light.

We make our way to the back patio, which is surrounded by newly installed artificial grass; a nifty putting green is tucked in along the far side of the home.

“The real grass was sharp and prickly and no one wanted to walk outside barefoot,” says the homeowner. “We replaced it

with synthetic grass that does not require watering or mowing, and which feels great on bare feet. A win-win!”

I walk to the edge of the patio and peek down the steep hill. Below are layers of solar panels that power the home, heat the water and charge the electric car. “We installed the panels down there to leave our roof unmolested,” the homeowner explains.

I spend a few moments admiring the vista. The land drops off sharply just below the panels, a hillside of tumbling green herbage punctuated by volcanic outcroppings. To the right, a tall mock-orange hedge buffers the trades. To the left, towering trees march downward into a deep gulley. And a mile below – the ocean. We watch as a whale rises, spouts and dives.

“Sometimes at night, when there’s no wind, the whales’ spouts are so loud they sound like elephants chuffing right outside

the house! The shape of the land funnels the sound right up the hill,” says the homeowner.

We head inside to the master bedroom where large, sliding-glass doors in two of the walls afford the same unobstructed view as from the patio. This tableau is repeated in the mirrored wall above the double vanity in the master bath. The same flower-flake tile from the kitchen – in a larger format –surrounds a deep soaker tub nestled snugly into a glass-enclosed corner.

We return to the courtyard, and the friend provides insight as to its transformation. “There was a sunken fountain right in the middle of this space which broke it up, so we got rid of it and removed a lot of the landscaping,” she says.

“You have to know your environment,” adds the homeowner. “The bromeliads around the border were beautiful, but they

are succulents and are prized for retaining water. Here, where it’s wet and tropical, they were simply mosquito-makers.”

The unwanted foliage was replaced with native plants that require less water, as well as ground cover like wild oregano, which, according to the homeowner, has the added benefit of being disliked by pesky coqui frogs. In front and to the right is a large landscaped section of the four-acre property with several mature trees bearing coconuts, bananas, star fruit, limes and avocados. Their leaves rustle and sway above an herb garden filled with both medicinal and culinary plants.

As we enter a guest room on the right, I suddenly realize that the home is, in fact, a clever series of little pods connected by open, outdoor spaces – the epitome of tropical living. This well-windowed room is surrounded by foliage, and features a plush

bed and private bath. A second door on the far side leads to a charming covered bridge arching over a lap pool, at the far end of which is a hot tub.

Across the bridge is another living pod: above, a guest room and bath with a lofted ceiling and plenty of windows; below, a caretaker’s apartment complete with bedroom, kitchen and bath.

As we walk toward the front gate, the homeowner shares a tale of furnishing woe. “When we started the remodel, we ordered a lot of new furniture,” she says. “That was almost two years ago and as you can see, much of it is still not here!”

“I hope you enjoyed our home,” says the homeowner as we say our goodbyes. “With a little more effort, we believe we can make our house – and our lifestyle –carbon-negative.”

With a little more effort, so can we all.

The previous homeowners used this guest room as an art studio – who could ask for better inspiration?

Kaponoʻai Molitau

Department of ʻŌiwi Resources Director, Maui County

as told to SAVANNAH DAGUPION

“We must continue to move forward, demanding excellence of our selves and holding ourselves accountable for the places we hold dear."

I GREW UP on the island of Oʻahu in an area known as Pālolo. I attribute a lot of my upbringing to my makua hānai (adoptive parent), Kumu John Keola Lake of Wailuku. The foundation I gained from him – in the world of Hawaiʻi and across Moananuiākea (the vast Pacific) – was wisdom I could never have learned in a Western institution. It has been invaluable to the work I do today, to my hālau (hula school), and to my kuleana (responsibility) in the community. Papa Lake was a tough educator. He wanted the best outcome for you. But if he knew he could get more from you, he would challenge you. With hula, he didn’t care if you made mistakes – he cared if you loved the practice. If you loved hula, the rest would fall into place. He would say, ‘If you’re going to do something, do it really well and make sure there’s no question afterward.’

That way of teaching shaped me. I try to teach my own students the same way: not settling for mediocrity but inspiring them to love what they do.

I moved to Maui about 33 years ago to join “ʻUlalena,” a theatrical production in Lāhainā that traced Hawaiian history – from our origins to the overthrow to the present day. After seven and a half years with “ʻUlalena,” I worked at the Kahoʻolawe Island Reserve Commission, helping rewrite the cultural use plan and doing on-island work. When the economy collapsed, I was laid off. That was when I started writing a business plan.

Sixteen years ago, my wife and I opened Native Intelligence in Wailuku. I first approached the Office of Hawaiian Affairs for funding and was turned down. We decided to move forward anyway. At our blessing, a few hundred people were waiting at the door. My wife and I looked at each other and knew the community had been waiting for this.

My wife, Jen, is the backbone of Native Intelligence. Later, when we expanded, OHA supported our growth. For that, we are grateful.

Around the same time, I opened my hālau. I formally graduated to kumu hula (hula teacher) when I had just turned 21.

I remember a noisy flight to Hawaiʻi Island when Papa leaned over and asked, ‘Are you ready?’ I asked, ‘For what?’ He said, ‘I’m going to train you to be the next kumu of this hālau.’ At that moment, you don’t say no. You say yes, and you give your best effort.

Today, I see my own students growing. Some of them now bring their children to hula. That is legacy. I wish Papa were still here so I could turn to him. Instead, I recognize that my students are now turning to me in the same way.

I serve as director of the Department of ʻŌiwi Resources, County of Maui – the first of its kind in Hawaiʻi and in the nation – focused on ʻōiwi (native). For the first time, kanaka (Native Hawaiians) sit at the table with other county departments to help make policy and decisions that place ʻōiwi perspectives at the center.

It is a responsibility to represent our people in government. The Department gives voice to those who care for our places and ensures that development is guided by values rooted in ʻāina. We work to plan correctly, care for our spaces and create room for future generations to step into these roles.

The kūpuna (elders) and kumu (teachers) of the 1960s, ’70s and ’80s laid the groundwork for the cultural resurgence we experience today. We have always been progressive. We must continue moving forward, demanding excellence of ourselves and holding ourselves accountable for the places we hold dear. We have one Hawaiʻi. We have one Maui. Caring for them is our kuleana.

Papa Lake once told me, ‘nānā i Hawaiʻi i kuʻu mau maka’ – look at Hawaiʻi through my eyes. What he meant was that if you look at Hawaiʻi through the timeline of history, you see differently. I wanted to emulate him so fully that if I chant and sound like him, I know I am channeling ancestral voices. That connection is what allows us to teach those who come after.

Learning happens wherever you allow it. Surround yourself with people who will grow your ʻike (knowledge) – and you will benefit.”

Chris Amundson