Maui Nō Ka ʻOi Magazine_2025_Issue 6

Cast Your Vote: 2026 ʻAipono Restaurant Awards

WEST SIDE

FASHION Relaxed island style from beach mornings to sunset dinners

HUMPBACKS ACROSS OCEANS From Maui to Alaska, Tonga, and the long way back

TIFFANY’S IN WAILUKU Grounded in familiarity and restraint

2 MAUI NŌ KA ‘OI

ADS 3

4 MAUI NŌ KA ‘OI

ADS 5

contents 2025 ISSUE 06

Daniel Sullivan

20

28

Brittney Baker

38

56

ACROSS THE GREAT PACIFIC

ISLAND IN STYLE

BREWED AWAKENING

TIME AND TIDE

Humpback whales follow routes etched into memory and muscle, traveling the world’s largest ocean from Alaska to Hawaiʻi to Tonga.

In West Maui, curated looks draw from color, texture and jewelry, reflecting the ease and confidence of island fashion.

Maui's craft brewers build on a strong foundation, transforming fire, fruit and risk into beer shaped by resilience, ingenuity and place.

A 1930s North Shore beach house is restored with care for craftsmanship, history and the ocean that defines it.

6 MAUI NŌ KA ‘OI

ON THE COVER

Mikaela Bega and Darren Fryer bring Tommy Bahama's trendy looks to life at Leilani's on the Beach.

Story begins on page 28.

contents departments

Photo by Brittney Baker

12

EDITOR’S LETTER

14

TALK STORY

Stories and lessons from life on Maui

by Publisher and Editor Chris Amundson.

Endangered false killer whales in Maui Nui waters; Pascaline Laloux maps the island through art and motion; Molokaʻi’s Post-a-Nut program sends coconuts – and aloha – across the globe.

42

ISLAND KITCHEN

Tiffany’s in Wailuku endures through restraint, familiarity and devotion to the community it serves.

46

DINING GUIDE

62

IN THEIR OWN WORDS

A curated guide to dining on Maui, from casual counters to refined experiences.

Kawika Freitas, director of public and cultural relations at Old Lāhainā Lūʻau, on preserving Hawaiian knowledge and leading with values.

Chris Amundson

POSTMASTER: MAUI NO KA OI MAGAZINE, ISSN 2473-5299 (print), ISSN 2473-5469 (online) is published bimonthly for $30 per year by Flagship Publishing, Inc., 6974 Ridgeline Dr., Timnath, CO 80547. Standard postage paid at Denver, CO, Wailuku, HI, and at additional offices. Postmaster: Send address changes to Maui No Ka Oi, c/o Subscriptions Dept, PO Box 270130, Fort Collins, CO 80527. (808) 242-8331.

8 MAUI NŌ KA ‘OI

VOL. 29, NO. 6 | 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

Chris Amundson

ASSOCIATE PUBLISHER

Angela Amundson

EDITORIAL ASSISTANT

Savannah Dagupion

DESIGN PHOTO COORDINATOR STAFF WRITER

Mark Del Rosario Erik Makić Ariella Nardizzi

CULTURAL ADVISOR

Pōmaika‘i Krueger

ADVERTISING SALES

Azelan Amundson

SUBSCRIBER SERVICES CONTRIBUTORS

Shiela Camay Daniel Sullivan Brittney Baker Todd A. Vines Chris Archer Selket Kaufman Paul Wood Nina Kuna

SUBSCRIBE Call 1-844-808-6284, visit MauiMagazine.net or return a subscription card from this issue to subscribe: 1 year (6 issues) for $30 or 2 years (12 issues) for $52. For fundraising opportunities and group rates, call or email subscriptions@mauimagazine.net.

ADVERTISE For rates and premier position availability, call (808) 242-8331 or email advertising@mauimagazine.net.

Reservation deadlines are three months prior to publication dates.

CONTRIBUTE Send queries, stories, photos and letters to the editor to editor@mauimagazine.net.

COPYRIGHT All text, photography and artwork are copyright ©2025 by Flagship Publishing, Inc. For reprint permissions, email editor@mauimagazine.net.

Maui Nō Ka ‘Oi Magazine PO Box 1450 Wailuku, HI 96793 (808) 242-8331 MauiMagazine.net

Maui Nō Ka 'Oi Magazine is printed on acid- and chlorine-free paper from Sappi, an environmental leader whose paper products comply with the Forest Stewardship Council and Sustainable Forestry Initiative.

10 MAUI NŌ KA ‘OI

Stone Tile | Porcelain Tile | Glass Tile Granite & Stone Slabs | Quartz Slabs •Custom Fabrication & Installation •In Stock & Special Order Cabinetry 25 Kahului Beach Rd., Kahului CeramicTilePlus.com | 808.871.7595

The Return PEOPLE COME BACK to Maui for different reasons.

Sometimes it’s obvious. A honeymoon turns into an anniversary. A favorite week gets penciled into the calendar year after year. Other times it’s harder to name. A place stays in mind. A rhythm feels familiar. The return happens almost without planning.

On Maui, return has its own pace. It doesn’t rush.

It folds new moments into old ones. The island makes room for repetition without feeling stuck, and that balance is part of the draw.

This issue moves with that idea.

Out on the water, return is written into instinct.

Each winter, koholā arrive in Hawaiʻi’s warm waters along routes they’ve followed for generations. Daniel Sullivan’s photographs catch those moments up close, but the story stretches well beyond the horizon.

His work follows humpbacks across oceans, north to Alaska where they feed, and south to Tonga in the Southern Hemisphere where they gather before returning to Antarctica’s feeding grounds. What appears seasonal here is part of a much larger loop, always in motion.

On land, return looks more personal. In “Talk Story,” Pascaline Laloux paints from NOAA charts, letting coastlines and currents guide

12 MAUI NŌ KA ‘OI

her work. On Molokaʻi, the Hoʻolehua Post Office sends coconuts into the world as postcards, small handwritten reminders that aloha travels, but always starts somewhere.

West Maui carries that same sense of familiarity. “West Side Waves” is rooted in places people know well: merchants at Whalers Village, worn-in walkways, and a style that fits naturally into days that unfold at their own pace.

It’s a quiet nod to the shops and storefronts that remain part of everyday life, shaped by the people who show up and keep things moving.

Elsewhere, the island keeps its momentum.

In “Brewed Awakening,” brewers experiment, rebuild and keep pouring. In “Island Kitchen,” Tiffany’s in Wailuku proves that consistency still counts. The Dining Guide offers a snapshot of Maui’s tables right now, varied, creative and very much alive.

This issue also includes the full-page ballot for the ʻAipono Awards, Maui’s dining honors and the island’s most established celebrations of food and hospitality. ʻAipono has always been about recognizing the places people return to.

The meals that become habits. The rooms that feel familiar. The work done well over time.

Years from now, these names will read like a record of who was feeding Maui during this particular chapter.

Return is rarely identical. That’s part of the appeal.

What brings people back is the feeling that something here still fits.

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

EDITOR’S NOTE 13

The Whales Between the Lines

by Chris Amundson

Pacific Whale Foundation

ON A GOOD year, the scientists might

see them a dozen times, despite spending months searching Maui Nui waters.

On a bad year, not at all.

False killer whales are there, moving through Maui Nui waters, slipping past Molokaʻi and working the windward edges north of the islands. They are rare, elusive and increasingly difficult to find. Despite the name, false killer whales aren’t whales at all, but the largest members of the dolphin family, highly social animals built for cooperation rather than solitude.

For the research team at Pacific Whale Foundation, spotting one isn’t the end of the work – it’s when the real work begins.

When a pod appears, everything speeds up. The boat adjusts course. Equipment comes out. A long carbon-fiber pole is raised at the bow. If the whales approach and surface just right, a small suctioncup tag may be placed behind a blowhole,

14 MAUI NŌ KA ‘OI

clinging to the animal’s back like a temporary hitchhiker.

It’s a moment that can take years of effort to earn.

“There are years we don’t encounter them at all,” said Jens Currie, Pacific Whale Foundation’s chief scientist. “Even in our best years, sightings are limited.”

The animals Currie studies belong to the main Hawaiian Islands insular population.

They are genetically distinct, behaviorally specialized and found nowhere else. The most recent estimate puts their number at 139 individuals, divided into four tight-knit social clusters that move through Maui Nui waters in different ways.

They are declining at an average rate of 3.5% per year, a pace that alarms researchers tracking the population year after year.

If that trajectory holds, Currie said, the population could be functionally extinct within a few decades.

What makes their disappearance harder to bear is how they live.

False killer whales hunt cooperatively, spreading out over miles of ocean before regrouping when one animal makes a catch. They specialize in fast-moving pelagic prey, the same open-ocean fish targeted by some commercial fisheries. And when they do catch prey, they don’t keep it. In dozens of observed events, Currie has never seen a single animal consume an entire fish alone. The prey is torn apart, passed along and shared, an act scientists describe as altruism.

“They sacrifice individual gain for the group,” Currie said.

That social bond has allowed them to survive in Hawaiʻi’s relatively lean coastal ecosystem. It may also be what makes them vulnerable now.

Pacific Whale Foundation’s research focuses on a question long posed by manag-

ers but rarely answered with data: Are these animals struggling to find enough food?

To find out, the team uses a combination of photo-identification, drones and custom-designed deep-diving tags – modified from humpback whale technology to withstand depths approaching a kilometer and collect short bursts of high-resolution data.

When attached, the tags record movement, depth, acceleration and video, allowing researchers to calculate how much energy an animal expends versus how much it gains.

“It’s like a Fitbit for a marine mammal,” Currie said.

The findings are sobering. Some individuals are losing significant body mass. Others appear unable to regain weight after bad years. When animals become too thin, toxins stored in their blubber are released into their bodies, compounding health problems and reducing the likelihood of recovery.

Overlay that with another threat, and the picture sharpens.

An estimated 30%-40% of the population shows scars from non-lethal interactions with fishing gear. Hooks are sometimes ingested. Lines are sometimes shed. Most of the fisheries suspected of causing harm are small, state-managed commercial operations that operate without observers or electronic monitoring.

“The goal isn’t to shut fisheries down,” Currie said. “It’s to understand what’s happening and fix what’s not working.”

False killer whales were listed as endangered in 2012. More than a decade later, the decline continues.

What’s missing, Currie said, is not science – it’s action.

That action, he said, depends on public awareness and the political will to require basic monitoring where whales and fisheries overlap, particularly in waters north of Molokaʻi and along Maui’s windward coast.

Out on the water, the animals keep moving, sharing food, calling each other in, and spreading back out across the blue. Most people never see them. Fewer still know how close they are to slipping away.

It’s not too late.

But the window, like the sightings, is narrowing.

Pacific Whale Foundation

Pacific Whale Foundation

Highly social and caring, Maui Nui false killer whales share food and watch out for one another. With just 139 individuals remaining and many injured or underweight, researchers say urgent action and better monitoring are needed to protect them.

TALK STORY 15

Savannah Dagupion

A Compass of Color Pascaline Laloux maps Maui’s contours using NOAA charts as her canvas

by ARIELLA NARDIZZI

16 MAUI NŌ KA ‘OI

THE SEA HAS always been Pascaline Laloux’s compass. It carried her from France to Maui’s North Shore in 1982, when she arrived chasing wind and never left. Today, from her Haʻikū studio, those same tides of adventure flow through her art, where nautical maps and watercolor meet in motion.

Pascaline trained at the Beaux-Arts Academy in Lyon, then set sail with no fixed destination. The ocean shaped her life early – through sailing, windsurfing and a professional career that included a women’s world speed record. Navigation, precision and movement were once tools for survival. They are still present, just translated to paper.

When Pascaline arrived on Maui, art began as a side hustle, a way to make a living between days on the water. As the island took hold, her work deepened. The maps she once studied for safe passage became her canvas.

Her signature pieces transform upcycled National Oceanic and Atmospheric Administration nautical charts into layered paint-

ings. Watercolor washes flow across the precise lines of depth soundings and coordinates, echoing trade winds, currents and the ocean’s rhythm. The tension between structure and fluidity mirrors Maui itself.

“Ocean open sailing was an important piece of my life for so long,” Pascaline said.

“All the precise maps and navigation I studied, I had to keep it in my art somewhere.”

Movement is central to her work, as are traditional Hawaiian symbols that speak to the relationship between land and sea. In Hōkūleʻa Returning Home, Pascaline honors the voyaging canoe’s 42,000-mile journey around the world, weaving navigation, ancestry and motion into a single composition.

In many paintings, she depicts Maui as feminine – the island’s outline resembling a sculpted bust or a woman’s profile.

While Polynesian mythology tells of Māui the demigod as male, Pascaline consulted kūpuna before portraying the island as wahine, grounding her interpretation in respect and dialogue.

Her work also draws inspiration from

Priceless (above); Maui on My Mind (right); Sweet Molokai (below)

Hawaiian quilting traditions, where layers of fabric are stitched into functional beauty. Pascaline adapts that approach by blending sketches, old Pacific Island currency and mixed media into cohesive, story-driven pieces.

Today, her ocean-infused art appears across the island, from the Four Seasons Resort Wailea to Mama’s Fish House in Kūʻau, as well as Hui No‘eau Visual Art Center and Viewpoint Fine Art Gallery in Makawao.

Often, Pascaline doesn’t know where a painting will end until it does. She allows the work to reveal itself, guided by instinct rather than plan. “My paintings are a story,” she said. “They invite viewers in to learn about the island without presumption – and to share a deeper love for it.”

From windsurfing sails to watercolor brushes, Pascaline has always followed the same current. Her art charts its own course, shaped by the ocean’s power, precision and enduring mystery – the same forces that brought her to Maui more than four decades ago.

From her Haʻikū studio, Pascaline Laloux channels her sailing experience into layered watercolors that trace Maui’s contours and currents. Her art blends precision and instinct, honoring Hawaiian voyaging traditions and the island’s stories.

TALK STORY 17

Coconut Post Moloka‘i’s Post-aNut program ships coconuts – and aloha – across the globe

by ARIELLA NARDIZZI

AT THE HO‘OLEHUA Post Office

on Moloka‘i’s west side, coconuts mingle with padded envelopes and Priority Mail boxes in a plastic mail bin, waiting their turn to travel the world. Tourists cluster around a long table, hunched over their chosen nuts. Sharpie markers squeak across shells as shakas, hibiscus blooms, rainbow fish and the occasional wobbly “Aloha!” take shape on the coconut’s rough ridges.

Thanks to the island’s famously quirky Post-a-Nut program, these hand-decorated husks will soon be signed, stamped and delivered straight to a loved one – no box required.

The idea sprouted in 1991, when the remote Ho‘olehua Post Office, serv-

18 MAUI NŌ KA ‘OI

ing Moloka‘i’s population of about 7,000, faced possible downsizing. Determined to keep postal services alive on the island, postmaster Margaret Keahi-Leary dreamed up a solution that some thought was half-cracked. It worked. Today, thousands of coconuts ship out each year, and the office’s main source of revenue has turned this humble outpost into one of Moloka‘i’s most unexpected visitor attractions.

Residents occasionally drop off coconuts from their own backyards, but most customers are encouraged to bring their own. Choosing wisely matters. Lightweight, smooth-sided coconuts are easier to decorate and cheaper to mail. No flat rates here.

Inside the post office on Pū‘ē‘ēlua Avenue, Sharpies and art supplies cover the counter. Visitors decorate one side of the coconut while stickers, addresses and postage go on the other. When the artwork

Alamy/Michael Runkel (inset); Alamy/Craig Ellenwood

is finished, the postmaster weighs the nut, calculates postage and adds an agricultural inspection stamp certifying it is leakand bug-free.

Shipping typically runs $20-$30, depending on weight and destination, and delivery can take up to two weeks. Still, the coconuts get around. China. The South Pole. Countless mailrooms unprepared for what lands on the sorting belt.

“Imagine what mail carriers are thinking on the other side of the world when they deliver a coconut in a blizzard,” said Anuhea Kaai, the postmaster who has overseen the program at Ho‘olehua for the past four years.

Some of Kaai’s favorite customers are the ones who return year after year, eager to mail off yet another tropical keepsake. A post office may not top most vacation itineraries, but this one has earned the detour.

On Moloka‘i, even the mail comes with a little aloha.

TALK STORY 19

A humpback erupts from the Pacific off Alaska during the summer, turning stored energy into motion. Moments like this punctuate a much larger movement across the world’s largest ocean to and from Maui’s warm waters.

20 MAUI NŌ KA ‘OI

ACROSS

THE GREAT

PACIFIC THE JOURNEY OF THE HUMPBACKS photographs by Daniel Sullivan story by Maui Nō Ka ʻOi staff

E

ACH WINTER,

a familiar rhythm stirs in the Pacific. It begins almost imperceptibly, with a turning of bodies and a shared pull toward warmer water, until thousands of whales are on the move, following routes etched into memory and muscle.

They travel not in haste but with purpose. It is a steady procession from the cold, food-rich north toward warm, sheltered shallows where life begins. It is an epic that plays out across an ocean so wide it links places that might otherwise feel far apart.

At first glance, the story seems complete within the North Pacific alone: Alaska’s glacier-fed feeding grounds and Hawaiʻi’s calm nursery waters, bound by a crossing of nearly 3,000 miles. But the Pacific has never been understood in pieces.

For Pacific Islanders, Hawaiʻi and Tonga have long been part of the same ocean world. Long before scientific tagging or modern borders, Polynesian navigators crossed more than 3,000 miles of

open sea deliberately, guided by stars, swells and memory. Hawaiʻi and Tonga remain linked by genealogy, language and shared ways of knowing the Pacific not as empty distance, but as a living, connective realm.

Seen through that lens, the whales reveal a deeper pattern.

Humpback whales move through the Pacific in distinct hemispheric systems, separated by population and geography yet shaped by the same rhythm of season and survival. In the North Pacific, Alaska provides the feast that fuels the journey, while Hawaiʻi offers refuge, where mothers often give birth and calves take their first breaths.

Far to the south, in a different ocean neighborhood entirely, Tonga hosts its own winter congregation – a South Pacific population that will later fan out toward Antarctic feeding grounds. The routes never cross, yet the pattern repeats.

Two hemispheres, two migratory circuits, one ancient design written across the world’s largest ocean.

WHALE MIGRATION 21

ALASKA: ENGINE OF MIGRATION By late spring, as ice loosens its grip on the North Pacific, the first humpbacks arrive in Alaska’s coastal waters. From May through early fall, they thread into fjords and along island chains where glacial melt and powerful tides stir the sea to life. This is not simply a feeding ground. It is the engine that drives what follows.

For four or five months, the whales eat almost constantly. They target dense clouds of krill and tightly packed schools of fish, diving again and again, for extended periods each day. At peak season, a single humpback may consume vast amounts of food each day. The famous bubble-net technique is not spectacle here but efficiency, a cooperative strategy refined for a narrow window of abundance. Feeding is labor. It is urgent and unrelenting.

Alaska is also where social knowledge takes hold. Young whales observe older ones coordinating dives and timing their ascent, learning how to work together to survive.

Calves conceived the previous winter will return here months later to begin feeding for the first time, stepping into a choreography practiced long before they were born.

By September and October, the season closes. Prey disperses. Days shorten. When the whales turn south, they carry with them everything they will need for the year ahead – the fat that will fuel migration, courtship, birth and nursing. Other than sparse seamounts, there is no backup pantry. If Alaska does not provide, little else will.

In recent years, scientists have watched Alaska’s feeding grounds with care. The system remains remarkably productive, but it is not static. Warming waters, changing ice patterns and shifting prey distributions can alter where and when food concentrates. Some years offer plenty; others demand longer searches and deeper dives.

The whales respond with flexibility, adjusting timing and movement as they have for millennia, but the margin for error is thin. Alaska’s brief summer has always set the terms of the migration. What changes there echoes across the Pacific – and determines what comes next.

22 MAUI NŌ KA ‘OI

THE MIGRATION SOUTH When the time comes, the whales turn south. The shift is subtle and absolute, a collective decision carried by instinct and inherited memory.

What follows is one of the longest migrations undertaken by any mammal.

The journey spans nearly 3,000 miles from the Gulf of Alaska to the tropics, covered without feeding, powered entirely by fat built during the northern summer – bounty transformed into endurance.

Some whales travel alone, tracing the route with certainty. Others move in loose groups that gather and dissolve like currents. Mothers guide calves with slow, deliberate strokes, the young never straying far from the reassuring shadow of their parent. Along the way, calves learn how to travel long distances, how to breathe in rhythm, how to follow unseen pathways beneath the waves.

Scientists believe whales navigate using a blend of cues, including the Earth’s magnetic field, the contours of the seafloor, shifting water temperatures and the position of the sun and stars. Whatever the method, the precision is astonishing.

The path carries them through pelagic wilderness – a realm of storms and swells where the horizon is uncluttered and the world exists almost entirely in shades of blue.

In Alaska’s glacial-fed waters, humpbacks feed with greater purpose.

Cooperative strategies like bubble-net feeding turn the brief northern summer into a crucial season of abundance, building strength needed for months ahead.

WHALE MIGRATION 23

Once humpbacks reach Maui in the winter, the urgency of feeding gives way to a different energy – expressive, vibrant and focused on breeding. They breach, tail slap and have playful interactions, revealing their social lives and complex behaviors.

NURSERY OF THE NORTH PACIFIC By late fall and early winter, after traveling roughly 3,000 miles from Alaska’s feeding grounds, the whales arrive in Hawaiʻi.

From roughly December through March, the islands become the heart of the North Pacific breeding season.

Unlike the cold, nutrient-rich waters of the north, the main islands of the Hawaiian archipelago offer warmth, clarity and safety – shallow, predator-sparse basins where calves can be born and grow strong.

This isn’t the place for feeding, but for future generations.

Here, behavior shifts. The urgency of feeding gives way to a different energy – expressive, vibrant, almost playful. Breaches erupt like thunderclaps. Pectoral fins slap the surface, sending ripples across calm channels. Tails rise high before crashing down in wide, echoing arcs.

Males gather in competition pods, weaving and jostling beneath the surface in displays of strength. And always there

24 MAUI NŌ KA ‘OI

is song – long, resonant compositions that drift for miles. Each winter, the shared song changes subtly as it spreads through the population.

For mother-calf pairs, Hawaiʻi offers some of the safest conditions in the North Pacific. Calves are born midwinter and spring, then spend the remainder of their time in Hawaiian waters learning buoyancy and breath, resting in the calm lee of their mothers while nursing on milk rich as cream. By early spring, they are stronger, thicker with blubber and ready for the long migration north.

For island communities, whales are more than seasonal visitors. In Hawaiʻi, koholā appear in moʻolelo, in place names and in chants that record seasonal return and continuity. More than symbols, they are expected relatives – participants in the same living system as wind, current and shore.

Each winter, their arrival reinforces a familiar truth: the ocean remembers its rhythms, even when the world above it changes.

TONGA: SOUTHERN COUNTERPART South of the equator, the calendar flips.

Hawaiʻi and Tonga lie more than 3,000 miles apart across open ocean, yet each winter they host similar scenes. From July through October, humpback whales arrive in Tonga as winter settles over the South Pacific.

While the Northern Hemisphere is in summer, these tropical lagoons become breeding and calving grounds for a different population of whales.

The scene mirrors Hawaiʻi’s winter on the opposite side of the planet. Calm, sheltered waters host mothers and newborn calves.

Males gather in competition pods. Song pulses through the clear blue depths. The setting changes, but the purpose remains the same: birth, courtship and early life, played out far from any feeding ground.

In Tonga, whales are spoken of with familiarity and respect. Elders recall when the tohorā arrive and when they leave, their presence folded into stories of family and long-held relationships between land, sea

and life. The whales’ season is marked not only on calendars, but through memory and lived observation.

As austral spring approaches in October and November, the direction of travel reverses. From Tonga’s sheltered lagoons, whales turn south and begin a journey of more than 4,000 miles toward the Southern Ocean and Antarctic feeding grounds.

It is the same equation written in reverse: warm water for life’s beginning, cold water for survival, distance bridged by memory.

Though distinct from Hawaiʻi’s population, Tonga’s whales follow the same essential narrative, migrations shaped by season, ancestry and the long memory of the ocean.

THE RETURN NORTH

By March and April, the Pacific shifts again with the seasons. Days lengthen. Calves, now stronger and more coordinated, follow their mothers north. They are often the last to leave, mothers lingering until their young are ready.

The journey home completes the cycle.

Once more, the whales travel without feeding, driven by the promise of Alaska’s seasonal feast. When they arrive, leaner but seasoned, the feast resumes.

The calves, experienced travelers before their first birthday, begin to understand the rhythm they were born into, a life shaped by migration, place and the turning of seasons across an ocean. Season after season, generation after generation, the pattern holds. Between tropical nurseries and polar pantries, the whales move between warmth and food, birth and survival.

When autumn returns to Alaska and the fjords fill once more with feeding whales, the cycle begins again. New calves, born months earlier in warm water thousands of miles away, will someday arrive here to learn the work that sustains them. Across the Pacific, an ancient rhythm resumes – not as memory alone, but as motion, carried forward on the steady labor of summer in the north.

WHALE TALES, presented by Whale Trust, returns to Maui Feb. 19-23, 2026, at The Ritz-Carlton Maui, Kapalua, with inperson and livestream options. Learn more at whaletrust.org/whaletales.

In Tonga’s warm waters each Southern Hemisphere winter, a different population of humpbacks breeds, reflecting a cycle repeated across hemispheres and generations.

WHALE MIGRATION 25

PHOTO TIPS FROM

DANIEL SULLIVAN Photographing Maui’s Winter Whales

• Watch the light first – Blows, birds and surface slicks often signal where whales will appear before you ever raise the camera.

• Use fast shutter speeds – Whales move quickly. Shoot 1/2000 sec or faster to freeze breaches, flukes and spray.

• Choose flexible lenses – A 70-200mm or 100-400mm lets you reframe fast when whales surface closer or farther than expected.

• Shoot in bursts – A single surfacing can change in seconds.

Continuous shooting helps capture the peak moment.

• Stabilize your body – On boats, your stance matters.

Bend your knees, brace your elbows and let your legs act as a tripod.

• Be ready, be patient – Keep your camera on, settings dialed in and eyes scanning. The moment often comes without warning.

Daniel Sullivan has photographed humpback whales across Maui’s winter waters for years. His advice for capturing koholā in motion:

• Respect distance – Give whales space and let behavior guide the encounter. Federal regulations require vessels to remain at least 100 yards from humpback whales and prohibit chasing or positioning in their path. The best images come when animals set the pace.

For prints: DanielSullivanPhotography.com This photo: Tonga; Opposite page: Maui

26 MAUI NŌ KA ‘OI

WHALE WATCH TOURS TO SEE MAUI’S HUMPBACKS UP CLOSE

Aliʻi Nui A luxury sailing catamaran departing Maʻalaea Harbor, offering handcrafted drinks, gourmet bites and a relaxed yet refined atmosphere. aliinuimaui.com

Kai Kanani A beach-loading catamaran departing Maluaka Beach in Wailea-Makena, offering smooth access to prime whale-watching waters. kaikanani.com

Pacific Whale Foundation Purpose-driven whale-watch tours departing Maʻalaea Harbor, led by naturalists and focused on education and conservation. pacwhale.com

Calypso Maui’s only triple-deck vessel, launching from Maʻalaea Harbor with expansive top-deck viewing and glass-bottom panels below. calypsomaui.com

Makai Adventures Family-friendly whale watches departing Māla Wharf aboard a modern, foam-collared vessel designed for safety and stability. makaiadventures.com

Pride of Maui A spacious catamaran departing Maʻalaea Harbor, offering whale watching and snorkeling with an onboard BBQ lunch. prideofmaui.com

Daniel Sullivan Tours (with Maui Pacific Divers) Private and small-group whale-watch tours led by award-winning photographer Daniel Sullivan, departing with Maui Pacific Divers for intimate, photography-friendly encounters. danielsullivan.tours

Malolo A welcoming option for families, departing Maʻalaea Harbor with onboard narration and complimentary juices and sodas. molokinimaui.com

Four Winds A family-friendly catamaran departing Maʻalaea Harbor, featuring a glass-bottom viewing room and whale-watch/snorkel combo tours. fourwindsmaui.com Gemini Sailing Charters Board directly from Kaʻanapali Beach for a sailing experience with a complimentary bar and catered meals while spotting whales. geminisailing.com Hawaiʻi Ocean Rafting Small-group rafting adventures launching from Māla Wharf for intimate, eye-level encounters with humpbacks. hawaiioceanrafting.com

Maui Ocean Adventures All-day whale-watch tours launching from Māla Wharf aboard a bright pink vessel named for the company’s whale-loving golden retriever. mauioceanadventures.net Maui Pacific Tours An active, close-to-the-water experience paddling outrigger canoes from Mokapu and Wailea beaches. mauipacifictours.com Maui Reef Adventures Fast, fun whale watching departing Maʻalaea Harbor aboard a close-to-the-water Super Raft. mauireefadventures.com Maui Whale Adventures Limited-passenger whale watches boarding from Kaʻanapali Beach for a small, intimate experience. mauiwhaleadventures.com

Quicksilver Fast, smooth rides departing Maʻalaea Harbor to active whale areas, with frequent departures throughout the day. quicksilvermaui.com Redline Rafting Small-group rafting adventures launching from the Kīhei Boat Ramp, blending sustainability with fun. redlinerafting.com Sea Maui Modern beach-boarding catamarans departing Kaʻanapali Beach, with an open bar and welcoming crew. seamaui.com Trilogy A longtime Maui favorite offering respectful whale encounters from both Maʻalaea Harbor and Kaʻanapali Beach. sailtrilogy.com Ultimate Whale Watch and Snorkel Low-profile raft tours departing Māla Wharf and Kaʻanapali Beach for immersive, close-tothe-water whale encounters. ultimatewhalewatch.com WHALE MIGRATION 27

WEST SIDE

WAVES

28 MAUI NŌ KA ‘OI

What to wear when time loosens ON WEST MAUI’S golden shoreline, luxury island style reveals itself in effortless sophistication – vibrant colors, smooth textures and fine jewelry, each piece drawing inspiration from the island’s verdant land and teeming waters. Every detail reflects a sense of place, from intricate patterns to hand-selected accessories.

From the shops of Whalers Village to the elegant setting of the Sheraton Maui Resort & Spa, the serene sands of Honokōwai Beach Park and the breezy lanai at Leilani’s on the Beach, we invite you into a world where refinement meets ease.

These curated pieces move seamlessly from sunsoaked days to starlit evenings, blending resortready silhouettes with statement accessories that embody West Maui’s distinctive charm and luxurious spirit.

Photography & Creative Direction: BRITTNEY BAKER Producing: SAVANNAH DAGUPION Hair & Makeup: JACQUELINE COMERO Models: DARREN FRYER & MIKAELA BEGA Assistant: ANGELEAH STARR-SORIA Locations: WHALERS VILLAGE, SHERATON MAUI RESORT & SPA/THE SANDBAR/LOBBY LOUNGE, LEILANI’S ON THE BEACH, HONOKŌWAI BEACH PARK

ON HER Agnes Skirted Shift Romper in Glowing Gardens, $328, LILLY PULITZER ON HIM Men’s Stuff Mizner Stretch Pant in Party Punch Patch, $178, LILLY PULITZER; Laeʻahi Lī ʻIli Mens Waterproof Leather Sneakers, $140, OLUKAI DRINKS Ube The One: Kula White Rum, Hāmākua Coast Ube Syrup, Coconut Milk, Pineapple Juice, House-made Pineapple Syrup, $18; The Sandbar Mai Tai: Kula White Rum, Lime, Orange & Pineapple Juices, Kula Dark Rum Float, Pineapple Orgeat Foam, $20, SHERATON MAUI RESORT & SPA/THE SANDBAR

FASHION 29

ON HER Clockwise. Jessy Bow Hard Clutch, $228, LILLY PULITZER; Paraiba and Diamond Earrings 18k White Gold, $125,000, BUCHERER; Jessy Sandal, $218, LILLY PULITZER; (in hair) Mens Stuff Tie and Pocket Square Set in Party Punch Patch, $128, LILLY PULITZER; Edita Maxi Shift Dress in Party Punch Patch, $348, LILLY PULITZER; Baguette Love Earrings 18k Yellow Gold with Diamonds, $14,000, BUCHERER; Baguette Love Necklace 18k Yellow Gold with Diamonds, $42,800, BUCHERER; Baguette Love Ring 18k Yellow Gold with Diamonds, $12,800, BUCHERER; Baguette Love Bracelet 18k Yellow Gold with Diamonds, $17,900, BUCHERER Opposite page. Moana Maxi Dress in Lilinoe/Dragon Fruit, $165, KEANI HAWAIʻI; CrossBody in Salina/Fruit Punch, $64, ALOHA COLLECTION

30 MAUI NŌ KA ‘OI

FASHION 31

ON HER Apolonia Mesh Dress, $428, JOHNNY WAS; Rufus Jacket, $498, JOHNNY WAS

32 MAUI NŌ KA ‘OI

Clockwise: The Shore Island Camo Melin Hydro Hat, $89, MELIN; Meta HSTN with Prizm Black Polarized Lenses and Black Frame, $449, OAKLEY; Maile Ring in 14k Gold 10mm, $1,495, MAUI DIVERS JEWELRY; Black Coral Ring in Gold with Diamonds 10mm, $3,695, MAUI DIVERS JEWELRY; Maile Ring in 14k Gold 4.5mm, $695, MAUI DIVERS JEWELRY; ʻOpihi Pendant in 14k Gold with Lab Grown Diamond 25mm, $1,795, MAUI DIVERS JEWELRY; 20” 2.5mm Rope Chain in Gold, $1,995, MAUI DIVERS JEWELRY; Plumeria Mother of Pearl Earrings in 14k Gold 13mm, $1,995, MAUI DIVERS JEWELRY; Meta HSTN with Clear Lenses and Black Frame, $399, OAKLEY

FASHION 33

34 MAUI NŌ KA ‘OI

ON HER Botanical Breeze Shift Dress, $178, TOMMY BAHAMA; Honu Women’s Leather Beach Sandals in Bright White/Golden Sand, $100, OLUKAI; Heʻe Revolution Hoops 18k Heavy Gold Plated, $250, KEANI HAWAIʻI; Wrap Me Up Ring 18k Heavy Gold Plated, $175, KEANI HAWAIʻI; Mauka Ring 18k Heavy Gold Plated, $125, KEANI HAWAIʻI; Embraced Ring 18k Heavy Gold Plated, $150, KEANI HAWAIʻI; Fanged Ring 18k Heavy Gold Plated, $125, KEANI HAWAIʻI; Island Honey Bangle 18k Heavy Gold Plated, $350, KEANI HAWAIʻI; Jagged Bangle 18k Heavy Gold Plated, $300, KEANI HAWAIʻI; Moani Bangle 18k Heavy Gold Plated, $300, KEANI HAWAIʻI; Merbangle 18k Heavy Gold Plated, $350, KEANI HAWAIʻI; Makai Necklace 14k Yellow Gold Filled 16”, $135, KEANI HAWAIʻI, Manō Mana Necklace 18k Heavy Gold Plated 20”, $180, KEANI HAWAIʻI ON HIM Pineapple Petals Shirt, $130, TOMMY BAHAMA; Beach Coast Full Elastic Pant, $138, TOMMY BAHAMA; Laeʻahi LīʻIli Men’s Waterproof Leather Sneakers, $140, OLUKAI ON THE TABLE Odysea Stacked Hydro in Canopy Green, $79, MELIN; Keep It Light Mini Backpack in Monochrome Red Haute, $54, ALOHA COLLECTION; Mini Pouch in ALOHA Nui Fruit Punch on Sandstone, $24, ALOHA COLLECTION

FASHION 35

36 MAUI NŌ KA ‘OI

ON HER Baccara Tie Ruched One Piece, $198, JOHNNY WAS; Baccara Wrap Pant, $188, JOHNNY WAS; Moana Collection Gold Earring Stud Solid Plumeria 8.5mm, $17, ABC STORES; Moana Collection Gold Necklace 18” with Solid Plumeria Pendant 15mm, $25, ABC STORES; Island Girl Slippers in Plumeria White, $18.99, ABC STORES ON HIM Hawaiian Performance Surfwear Premium Cap in Hawaii Sand, $18, ABC STORES; Aloha Shirt in Red Scenic, $25, ABC STORES; Hawaiian Performance Surfwear Waverider Board Shorts in Solid Black, $36, ABC STORES; Keep It Light Mini Backpack in Monochrome in Red Haute, $54, ALOHA COLLECTION; Hawaiian Performance Surfwear Slide Black, $30, ABC STORES

FASHION 37

BREWED AWAKENING Maui’s craft beer scene has matured, driven by bold entrepreneurs, shaped by fire and brimming with a sense of place. story by Todd A. Vines photographs by Chris Archer

MAUI IS ENJOYING a golden age From radiant lagers to dusky stouts, local beer is stepping into the spotlight at home and beyond, carried by ingenuity and island spirit. Behind it all is a tour of breweries and brewers who turn the land’s stories into prized pours.

38 MAUI NŌ KA ‘OI

of craft beer. Fruity sours, crisp lagers and juicy IPAs pour daily across the Valley Isle, brewed with a confidence that didn’t exist here a generation ago.

Local craft beer – produced by small, independent breweries with an emphasis on quality, flavor and tradition – hasn’t always flowed so freely. Barely two decades ago, Maui had no brewers to speak of. Today, thanks to a handful of entrepreneurs who weathered economic headwinds, natural disasters and a global pandemic, the island

is awash in award-winning beer that captures a distinct sense of place.

Maui Brewing Company, based in Kīhei, is the industry patriarch and Hawaiʻi’s largest craft brewer. Lāhainā Brewing Company, the West Maui survivor that until recently operated as Koholā Brewery, has proven itself the little brewery that could.

And Mahalo Aleworks, which brewed independently in Makawao for four years before being acquired by Lāhainā Brewing Company in mid-2025, helped push the island’s beer culture in unexpected directions.

At Lāhainā Brewing Company Wailea, the taproom buzzes with conversation and laughter as each pour reflects a journey of rebuilding after the fire and pandemic. Despite changes, the heart of the brewery – the beer and its hometown spirit – remains intact.

UNTAPPED POTENTIAL When Garrett Marrero, co-founder of Maui Brewing Company, began visiting the Valley Isle in the early 2000s, there were fewer than a half-dozen breweries in the state, none of which were brewing on Maui.

Marrero recalls a pivotal afternoon in 2003, sitting at a Front Street restaurant, gazing at the Pacific and sipping what he assumed was a local beer. It wasn’t.

“I couldn’t believe there wasn’t a truly authentic beer here, in a place so proud of supporting local,” Marrero said. “I had already fallen in love with Maui. This felt like my calling.”

Marrero and his partner, Melanie Oxley, moved to Maui in 2005 and founded Maui Brewing Company on the island’s west side. From the beginning, experimentation was the point.

“We were always playing with local fruits, honey, cane, cacao, vanilla – whatever we could source from farmers,” Marrero said. “Coconut Hiwa Porter was inspired by coconut candy we’d buy in

Keʻanae on the way to Hāna. Later we leaned into Maui Gold Pineapple. We wanted beer to connect local agriculture to local production – farm to brewery and brewery to farm.”

The company brewed just 320 barrels its first year. Demand quickly outpaced supply.

Marrero expanded production in Lāhainā, then, in 2018, opened an 82,000-squarefoot flagship facility in Kīhei. Today, Maui Brewing Company produces more than 85,000 barrels annually, making it the largest craft brewer in the state.

Growth came with growing pains. Early on, Hawaiʻi’s laws limited production, distribution and even packaging options.

Marrero found himself lobbying lawmakers as often as he was brewing.

“We had to carve a path for the industry,” he said. “Back then, you couldn’t brew more than 5,000 barrels a year. We do that in a month now.”

In 2025, Maui Brewing Company marked 20 years in business. Its beers have earned national recognition, including a gold med-

al for Da Hawaiʻi Life Lite Lager at the 2024 U.S. Open Beer Competition. Core beers like Bikini Blonde Lager and Big Swell IPA now reach drinkers across the mainland, Canada and Japan.

“Our beers are about creating a sense of place,” Marrero said. “The same way a mai tai says ‘Hawaiʻi,’ a Coconut Hiwa Porter can, too.”

PIVOT AND KEEP POURING When Maui Brewing Company left West Maui for Kīhei, it created space – literally and figuratively – for the next generation.

Koholā Brewery launched in the vacated Lāhainā facility in 2016, brewing about 500 barrels a year to serve taproom regulars. By 2020, production had tripled, and medals followed from the Great American Beer Festival and Hawaiʻi Craft Beer Awards.

Then the pandemic hit. The brewery closed. In August 2020, Mary Anderson purchased the struggling company and restarted production.

BREWED AWAKENING 39

Across the gleaming brewery floor, through to-go fridges and into the hands of drinkers near and far, Maui Brewing Company channels decades of pioneering experimentation into every beer, raising Maui’s profile in the craft beer world.

“We were a small, industrial little brewery, hyper-focused on the beer,” Anderson said.

“That’s still our core.”

By 2023, Koholā was expanding and on pace to brew 5,000 barrels annually. Then, in August, wildfire erased everything – equipment, taproom, years of work.

“It became the art of the pivot,” Anderson said. “What are our options?”

She found a partner in Kona Brewing Hawaiʻi. Within weeks, Koholā beers were being brewed again on Hawaiʻi Island.

“We needed someone who respected our recipes and our craft – and could help us get back on our feet,” Anderson said.

The beers returned to shelves. In 2024, the company opened a Wailea taproom

40 MAUI NŌ KA ‘OI

and restaurant twice the size of its Lāhainā predecessor. West Maui, Anderson said, remains part of the brand’s DNA. In September 2025, the company reintroduced itself as Lāhainā Brewing Company, Koholā Brewery’s DBA name since its inception in 2014.

“That name brought us back to our sense of place,” Anderson said. “It honors who we are and where we came from. We believe in rebuilding – our company and Lāhainā together.”

PUNK ROCK PINTS If Marrero was the pioneer and Anderson the rebuilder, Ben Kopf was the nonconformist. Kopf opened Mahalo Aleworks, a

3,500 square-foot brewery and taproom in Makawao in September 2021.

“We brewed a different beer every couple of days,” Kopf said. “Eighty to ninety percent of what we made were one-offs you’d never see again.”

Ingredients followed the seasons: mango, pineapple and tangerine alongside ginger, vanilla, persimmon and pink peppercorns.

“No mainland extracts. No purée,” Kopf said. “If it was growing Upcountry, we wanted it in the beer.”

Mahalo became known for its sour program, including a lilikoʻi sour made with more than four pounds of local passion fruit juice per keg. The tap list ranged from

English browns to imperial stouts to hibiscus ales, tinted fuchsia by real flowers.

In May 2025, Lāhainā Brewing Company acquired Mahalo Aleworks, which now operates as Lāhainā Brewing Company – Upcountry, restoring brewing operations to Maui after the fire.

“Getting back to brewing on the island was always the goal,” Anderson said.

She insists Mahalo’s experimental spirit remains intact. Those Makawao-brewed beers now reach a wider audience through Lāhainā Brewing Company’s Wailea Craft Kitchen.

“We’re building on Ben’s vision, not replacing it,” Anderson said. “There’s room for all of it.”

YET MORE BREWING And still, there’s more Maui beer on tap.

Jonathan “JD” Hessemer, a longtime island brewer, and his wife, Melissa, are opening Koa Brewing Company across from Kama‘ole Beach Park II in Kīhei. The space will pair a small brewery and taproom with desserts from Melissa’s business, The Frosted Mermaid.

A former brewmaster for both Maui Brewing Company and Koholā Brewery, Hessemer knows the risks. Brewing on Maui has never been simple, and after the Lāhainā fire, nothing about starting over felt guaranteed. Still, the decision came naturally.

“After losing my job in the Lāhainā fire, my wife and I thought, let’s build the place that we had always dreamed of,” Hessemer said.

Koa Brewing Company, set to open in early 2026, will be small by design – a handful of core beers, a pilot system built for experimentation and a space meant to feel lived in rather than scaled up. It’s a return to fundamentals for a brewer who has already helped shape Maui’s modern beer identity.

Maui’s brewers have tapped into something special. The local beer landscape isn’t just growing, it’s maturing and diversifying. Once a local craft desert, Maui has become a bona fide beer destination for those who demand an authentic taste of paradise.

Atop Lāhainā Brewing Company – Upcountry, the balcony frames a vision of the future, where local flavors evolve on a strong foundation of community and craft.

BREWED AWAKENING 41

Keeping Tif fany’s Tif fany’s Inside a Wailuku restaurant built on restraint story by CHRIS AMUNDSON photographs by SELKET KAUFMAN and CHRIS AMUNDSON

ON A TYPICAL night in Wailuku, Tiffany’s feels less like a restaurant than a gathering already in progress. Music hums low and familiar. Servers move with the confidence of people who know the room and the people in it. Plates land without ceremony and are shared without hesitation.

Nothing about the experience asks for attention – which is precisely the point.

That sense of ease has been earned.

Tiffany’s has been part of Central Maui’s daily life for more than two decades. It opened in the early 2000s, founded by Diane and Howard Orite, Korean owners who named the restaurant after their daughter, Tiffany. The restaurant sits on Lower Main Street, part of a corridor long shaped by small shops, offices and neighborhood restaurants. The kitchen reflected their background and their staff – Korean dishes alongside Chinese influences, blended naturally with local-style cooking. The menu eventually grew to nearly 160 items, a sprawling catalogue that regulars came to know by heart. It was unapologetically a neighborhood place, built to feed families and regulars, not to impress visitors.

For years, that formula worked. Then the 42 MAUI NŌ KA ‘OI

Tiffany's in Wailuku has long been a neighborhood cornerstone. Under Sheldon and Janice Simeon, the restaurant honors its history while refining the menu, giving justice to the ingredients so each meal feels rooted, welcoming and familiar. question of what came next surfaced.

Brendan Smith remembers the moment clearly. He was out to dinner with Sheldon Simeon, Simeon’s family and the restaurant’s owners when Diane walked over, direct and unsentimental. She said she was ready to retire and wanted to visit her aging mother in Korea. Then she looked at Simeon and told him he should buy the restaurant.

At first, it sounded like a joke. It wasn’t.

A few months later, Diane spotted Simeon again – this time in a restaurant supply store – and repeated the offer. Serious this time.

Sheldon and his wife Janice hadn’t been planning to buy another restaurant, let alone one of this size, with a full bar and a massive menu. But the idea lingered. Meetings

followed. Numbers were discussed. About a year later, the papers were signed.

For Sheldon and Janice Simeon, the decision came with hesitation. Sheldon brought with him a reputation shaped by growing up in Hilo, cooking food rooted in everyday Hawai‘i kitchens, and later translating those flavors for a wider audience – including national television, where he appeared twice as a finalist on Top Chef. The exposure expanded his platform but not his ap-

proach; even as his profile grew, his cooking remained grounded in memory, familiarity and place. Janice, who handles much of the operational and business side of their work, understood the scale of what Tiffany’s represented – a large dining room, a full bar, a deeply established clientele – and the risks that came with it. Together, they approached the restaurant not as a stage for reinvention, but as stewardship: a place with history that required care, clarity and restraint more than spectacle.

In July 2022, the transition began. Tiffany’s closed for what was supposed to be a brief refresh. Three weeks later, it reopened after a compressed remodel that addressed decades of wear – the kitchen, the electrical systems, the dining room itself. The walls were lightened. TVs were removed. But the more delicate work wasn’t cosmetic. It was deciding what not to change.

“People would have burned us at the stake if we messed with certain dishes,” Smith said. Steak bites. Honey walnut shrimp. Kimchi fried rice. Miso butterfish.

Those plates stayed. Everything else was examined carefully.

The menu was trimmed from roughly 160

items to about 53 – still large by most standards, but manageable. The goal wasn’t to turn Tiffany’s into something else. It was to make the food clearer, more consistent and easier to execute well, without losing the flavors people trusted.

That approach shows up most clearly in the kitchen under executive chef Marvin Magno. Magno’s path here wasn’t linear or glamorous. He started washing dishes more than a decade ago at one of Simeon’s early kitchens, watching the movement and intensity of the line from the sink. Cooking came later. Then more responsibility. Eventually, leadership.

At home, food had always been work. His mother, a Filipino single parent, woke before dawn to make desserts – puto and other steamed cakes – before heading to her job as a hotel housekeeper. Cooking paid bills. It gathered family. It mattered. Those lessons carried into professional kitchens, where Magno learned technique but held onto purpose.

At Tiffany’s, his cooking is defined by restraint. The calamansi chicken is emblematic. Filipino in origin, it’s marinated, grilled, and finished with annatto oil, bright with citrus and deeply savory. “I cook food ISLAND KITCHEN 43

I grew up eating,” Magno said. “If it doesn’t feel familiar, it doesn’t belong here.” The ingredients are simple. The technique is deliberate. The goal isn’t to reinvent the dish, but to do it justice – to let the quality of the chicken and the balance of flavors speak without being buried under excess.

The same thinking shapes the Caesar broccolini, a dish few would have expected here years ago. Wok-fried and lightly charred, it’s dressed in a vegan Caesar made from tofu and fermented soybean paste instead of anchovies or egg yolk. It’s finished with crisp garbanzos for texture. The result is familiar and surprising at once – recognizable enough to trust, distinct enough to remember.

Those dishes were deliberate. Tiffany’s cooks from what’s available and who’s around. “Someone worked really hard to grow it or catch it,” Magno said. “I don’t want to cover that up. I want people to taste what it is.” Fish arrives directly from fishermen. Produce comes from nearby farms.

When farmers have abundance, the menu responds. Specials shift quickly, giving the kitchen room to experiment without unsettling the core menu. That flexibility has also allowed the restaurant to expand vegetarian, vegan and gluten-free offerings – once rare here, now a dedicated section.

Smith, now Tiffany’s maitre d’, helps translate those changes into the dining

44 MAUI NŌ KA ‘OI

room. He has lived on Maui since kindergarten and understands the island’s rhythms instinctively. Hospitality here, he believes, should feel like inviting someone into your home. Guests aren’t customers so much as participants. Music matters. Tone matters.

Trust matters.

That trust has been built slowly. Locals who once ordered the same dish every visit now occasionally try something new – sometimes because Smith sends it out unprompted. A plate of cucumbers. A side of broccolini. A cocktail that isn’t beer with a cup of ice. The reactions range from suspicion to delight. Either way, the conversation continues.

Three years in, Tiffany’s is still very much itself. It’s still loud in the right ways. It still feeds families. But it also reflects the people guiding it now – Simeon’s instinct for nostalgia, Magno’s commitment to technique and heritage, and a front of house that understands how much memory lives in a plate of food.

Nothing here is meant to be transformed.

What matters is care.

In Wailuku, that care shows up night after night, mostly unnoticed. Plates are shared.

Stories overlap. People keep coming back.

And Tiffany’s, quietly, continues doing what it has always done – serving the community, one familiar dish at a time.

RECIPES FROM TIFFANY’S These two dishes come straight from the way Marvin Magno cooks at Tiffany’s in Wailuku: food shaped by Filipino roots, island upbringing and a belief in restraint. Familiar flavors, handled carefully, anchored in place.

Calamansi Chicken Bright, tangy grilled chicken finished with annatto butter and a calamansi dipping sauce that balances sweetness, acidity and smoke.

Chicken ½ chicken, cut into pieces, or 3 chicken leg quarters Marinade 2 cups Silver Swan soy sauce ½ cup brown sugar 2 cups calamansi juice ¼ cup vinegar 1 stalk lemongrass, crushed 2 cloves garlic, crushed 2 oz ginger, crushed Annatto butter glaze 1 cup unsalted butter 1 Tbsp annatto seeds

2 cloves garlic, crushed 1 stalk lemongrass, crushed 2 tsp whole peppercorns

Wok-Fried Caesar Broccolini with Fried Garbanzos

Dipping sauce ¼ cup Silver Swan soy sauce ¼ cup calamansi juice 2 tsp brown sugar

Charred broccolini tossed in a creamy tofu-doenjang Caesar and topped with crisp garbanzos, a familiar preparation sharpened with island pantry staples.

Garnish Calamansi halves Fresh chilies

Broccolini 9 oz broccolini 2 Tbsp olive oil

Combine marinade ingredients. Add chicken, cover and marinate at least 2 hours, preferably overnight.

Grill chicken over medium heat, turning as needed, until cooked through and lightly charred, 30-40 minutes.

While chicken cooks, melt butter with annatto seeds, garlic, lemongrass and peppercorns over low heat until fragrant and deep orange. Strain and discard solids. Reserve glaze.

Brush chicken with glaze during the final minutes on the grill. Spoon additional glaze onto the plate before serving.

Stir dipping sauce ingredients together.

Serve chicken with calamansi, chilies and dipping sauce.

Fried garbanzos ½ cup cooked garbanzo beans Olive oil, for frying Salt Vegetarian whipped tofu Caesar ½ cup Parmesan Reggiano, grated, plus more for finishing 1 clove garlic ½ cup doenjang (fermented soybean paste) 2 Tbsp olive oil 3 Tbsp lemon juice 1 Tbsp ground black pepper

Blanch broccolini 1 minute in salted boiling water, then shock in ice water.

Drain well.

Heat a wok over high heat until smoking. Add oil and stir-fry broccolini 1-2 minutes until lightly charred.

Blend dressing ingredients until smooth. Adjust with lemon juice if needed.

Pat garbanzos dry. Fry in a thin layer of hot olive oil until golden and crisp, 3-5 minutes. Season with salt.

Spread Caesar dressing on the plate.

Arrange broccolini over the sauce, then top with fried garbanzos and a generous layer of finely grated Parmesan.

Serves 4 as a side

Serves 4 ISLAND KITCHEN 45

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, $$-$$$

Whalers Village, 2435 CHOICE HEALTH BAR 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, $

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, $

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, $$

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, $$

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, $$-$$$

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, $

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, $$$$

The Ritz-Carlton BANYAN TREE KAPALUA 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, $$$$

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, $$-$$$

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, $$ CANE & CANOE  Montage Kapalua Bay, 1 Bay Dr., Kapalua, 662-6681 Try the avocado toast and mimosas for breakfast and herb compressed lamb and ragout for dinner. Lunch at the Hana Hou Bar serves chicken katsu sandwiches, or enjoy a three-course tasting menu from Chef Purpura. Pacific Rim. B, D, $$$-$$$$ CAPTAIN JACK'S ISLAND GRILL Sands of Kahana Resort, 4299 L. Honoapi‘ilani Rd., Kahana, 667-0988 Revived at Sands of Kahana after losing its Lāhainā home in 2023, this family-run grill serves favorites like a vegan taro burger, mac-nut-crusted fish and blackened ahi. Jack’s Mai Tai anchors daily happy hour specials in a breezy, communityminded setting. American. B, L, H, D, $$-$$$

46 MAUI NŌ KA ‘OI

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. $

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 destroyed 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. Honoapiʻilani 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, $$

MAUI DINING GUIDE 47

TALES OF KAPA MOE LŪʻAU 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. Lūʻau. D, R, $$$$

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. $

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, $-$$

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, $$

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, $$

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, $-$$

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, $$-$$$$ STAR NOODLE 1287 Front St., Lāhainā, 667-5400 Big-city style and local flavors unite. Enjoy a Golden Star sparkling jasmine tea as you drink in the view of Lāna‘i across the channel. The ramen broth is extra smoky, the Singapore noodles bright and flavorful. Asian. L, D, $$ 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, $$$$ TAVERNA 2000 Village Rd., Kapalua, 667-2426 House-made pasta, agrodolce-style fish of the day and Italian desserts stand up to the grand finale: espresso with grappa. Great wine, cocktails and craft beer. Hawaiʻi Regional. L, H, D, $$-$$$ 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, $$-$$$

48 MAUI NŌ KA ‘OI

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.. Hawaiʻi 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, $$

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

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 $

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, $

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, $$$

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, $$

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, $$

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, $$$

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. $ 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, $

GRAND LŪʻAU 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. Lūʻau. D, R, $$$$ HAVENS HARBORSIDE Maui Harbor Shops, 300 Mā'alaea Rd. 2M, Mā'alaea, 868-0555 Known for smashburgers, garlic noodles, poke tacos and lobster ramen, Havens Harborside pairs bold flavors with islandinspired cocktails. In 2025 it won ʻAipono Awards for Best New Restaurant and Best Burger, while chef Zach Sato was named Chef of the Year. A breezy harborfront setting makes it a favorite for lunch, dinner or sunset drinks. L, D, $-$$ 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, $$ ISLAND GOURMET MARKETS The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-5055 Sushi to go, deli sandwiches, plate lunches and more. Pacific Rim. B, L, D, $ IZAKAYA GENBE Azeka Shopping Center Makai, 1280 S. Kīhei Rd. #120, Kīhei, 214-5457 A cozy ambiance marries traditional Japanese cooking in a comfortable, tavern-style setting. Japanese. L, H, D, $$

MAUI’S BEST NEW

Happy Hour LOCATED IN THE SHOPS AT WAILEA ✶ 3750 WAILEA ALANUI DRIVE ✶ AURUMMAUI.COM ✶ @AURUMMAUI

MAUI DINING GUIDE 49

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, $$-$$$

50 MAUI NŌ KA ‘OI

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, $

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, $$$

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, $-$$

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, $$$

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, $$-$$$

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

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, $

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, $$$

Rainbow Mall, 2439 S. Kīhei MAUI THAI BISTRO 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, $-$$

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. $$

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

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

Fairmont Kea Lani Resort, NICK’S FISHMARKET 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, $$$$

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, $$$$

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, $$$$

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), $$-$$$

Azeka NUTCHAREE’S AUTHENTIC THAI FOOD 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, $-$$

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, $$-$$$$

Think Italian

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

MENU

Breakfast, Lunch & Dinner • 5 Minutes to Airport (808) 877-4446 | Kahului, Maui | MarcosGrillAndDeli.com

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, $$

MAUI DINING GUIDE 51

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

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/Hawaiʻi Regional. 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, $$-$$$

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, $-$$

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. $

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, $$

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, $$

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, $-$$

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. $

DA SHRIMP HALE Maui Mall, 70 E. Kaʻahumanu 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, $$

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, $

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, $

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, $$

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

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, $

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

52 MAUI NŌ KA ‘OI

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, $

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, $

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 $$-$$$

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, $

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, $$

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, $$

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, $

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, $$

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, $$

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 pizzas and polished service. Don't miss the wood-fired homemade focaccia served with olive oil and balsamic vinegar.

Italian. D, R, $$ CRAVINGS MAUI 1043 Makawao Ave., Makawao, 344-6395 Soft-serve, sundaes, shave ice, smoothies and desserts like the Brownie Flow and Islander hit the sweet spot Upcountry. Treats. $ 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, $-$$ GRANDMA’S COFFEE HOUSE 9232 Kula Hwy., Kēōkea, 878-2140 The eggs Benedict and baked goods made from scratch are worth the trek. For lunch, enjoy a hamburger with Swiss cheese and caramelized onions served with chips and coleslaw. Coffee Shop/Cafe. B, L, $-$$ 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 0151 See Central listing.

55 Pukalani St., Makawao, 793-

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, $$ KULA BISTRO 4566 Lower Kula Rd., Kula, 871-2960 Nestled on Haleakalā’s slopes is a cozy Italian bistro serving homestyle food. The coconut shrimp with Molokai mashed potatoes is a work of art on a plate. Italian/ American. B, BR, L, D, $$ KULAMALU FOOD TRUCK LOT Kiopa‘a St., Pukalani, (next to Upcountry Longs) An eclectic array of fare – Thai, pizza, açai bowls, BBQ, plate lunches and more – draws crowds to Maui’s largest Upcountry food-truck hub. 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), $

MAUI DINING GUIDE 53

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. $-$$ MAKAWAO PUBLIC HOUSE 3612 BALDWIN AVE., MAKAWAO, 298-0590 This gastropub pays homage to its historic paniolo (Hawaiian cowboy) town with kalo burgers, kanaka stew, and bangers & mash. Hawaiʻi Regional. D, $$$ 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, $-$$ MAUI COOKIE LADY 3643 Baldwin Ave., Makawao, 7933172 Owner Mitzi Toro is the “Maui Cookie Lady,” baking thick, gourmet cookies in decadent flavors with locally sourced ingredients. Her creations are shipped nationwide. Treats. $ MAUIWINE 14815 Pi‘ilani Hwy., ‘Ulupalakua, 878-6058 Wine tastings and light fare on the open-air lānai. Immaculate grounds surround the historic wine-tasting room, featuring estate-grown blends and pineapple wines. Winery. L, $-$$ ‘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, $-$$ PIZZA FRESH 1043 MAKAWAO AVE., MAKAWAO, 5722000 Walk-up neighborhood pizza joint known for its delicious variety of hand-tossed pies – and don't miss the sandwiches, smash burgers and chicken wings, too. Pizza. D, $$ 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, $$

grapefruit, lime juice, bitters and kava. Lounge. $-$$

local fish. International. D (5 & 8 p.m. seatings), R, $$$$

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, $

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, $$

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, $$

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, $

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, $-$$

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 7711 See West Side listing.

11 Baldwin Ave., Pā‘ia, 661-

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

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, $$$$

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, $$

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

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,

54 MAUI NŌ KA ‘OI

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

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

‘AIPONO AWARDS BALLOT 2026 What are your favorite Maui restaurants? Nominate them to win a coveted 2026 ‘Aipono Award!

Complete and return this ballot, or visit MauiMagazine.net/VoteAipono.

You could win $200 in dining gift certificates! See contest rules below for details.

1. RESTAURANT OF THE YEAR This restaurant has the best of everything – incredible food, service and ambiance.

14. BEST MEDITERRANEAN/ MIDDLE EASTERN CUISINE For the love of pita – and hummus, gyros, falafel and baba ghanoush – dine here.

2 BEST NEW RESTAURANT My favorite Maui restaurant that opened in 2024.

3. MOST “MAUI-EST” Quintessentially Maui – the place I love taking family and friends when they come to visit.

4. BEST SERVICE I can count on the staff to be prompt, knowledgeable and attentive to my needs.

MauiMagazine.net/VoteAipono

Fast service? Ono dishes? Heaven on wheels.

28. BEST SHAVE ICE Shave ice that’s da bomb, packed with aloha!

15. BEST ITALIAN CUISINE For pasta and pizza to perfection, do as the Romans do – Maui-style, of course!

29. BEST COFFEE SHOP Maui’s best coffee shop brews rich, earthy blends that ground your soul.

16. BEST LŪ‘AU Maui’s top lū‘au, where delicious food, mele and hula create unforgettable memories.

30. BEST BAKERY Where Maui’s finest bakers turn dough into crave-worthy island treats.

17. BEST PLATE LUNCH Great local-style grinds? This one’s da kine!

5. MOST ROMANTIC SETTING I propose this as the perfect place to pop that important question.

27. BEST FOOD TRUCK

18. BEST PIZZA

31. BEST BREAKFAST The best way to start your day with island vibes and delicious dishes.

The crusts? Upper crust! The toppings? The best.

32. BEST BUSINESS LUNCH 6. MOST INNOVATIVE MENU This kitchen’s culinary creativity is consistently brilliant!

19. BEST BURGER Burgers so good, you’ll be saying “nō ka ‘oi,” for real, brah!

Bottom line? This is where to meet colleagues and clients for lunch.

33. BEST BAR 7. BEST OCEANFRONT DINING Ocean views and a salt-scented breeze add a savory note to this well-crafted menu.

8. BEST CHEF’S TABLE Exclusive dining with personalized dishes, showcasing the chef’s culinary mastery.

20. BEST NOODLES Chow fun? Pad Thai? This is my favorite noodle house!

21. BEST HEALTHY FARE Fresh salads, smoothie bowls, grilled fish and plant-based dishes for vibrant living.

The bar where everybody knows your name.

34. BEST LOBBY LOUNGE Elegant atmosphere and crafted cocktails make this resort lobby lounge the perfect retreat.

35. BEST HAPPY HOUR After-work spot for drinks and pūpū with friends.

9. BEST HAWAI‘I REGIONAL CUISINE This restaurant expertly combines the fresh and exotic flavors of the islands.

10. BEST PACIFIC RIM CUISINE Dining here takes my taste buds on adventures across the Pacific and into the Far East.

11. BEST SOUTHEAST ASIAN CUISINE Bold flavors from Thailand, Vietnam and Indonesia that transport you across continents.

12. BEST ASIAN CUISINE Flavors from China, Japan, Korea and beyond, blending tradition with vibrant creativity.

13. BEST MEXICAN CUISINE Tacos, burritos, queso and salsa so good, they make me say “¡Ay, caramba!”

22. BEST SUSHI Maui’s best sushi, crafted with precision and satisfying umami in every bite.

36. BEST WINE LIST

23. BEST RESTAURANT POKE

37. BEST HANDCRAFTED COCKTAILS

The exquisitely seasoned raw fish served here hits a perfect 10.

Exceptional wine list, perfectly pairing every dish.

Masterfully crafted cocktails that elevate each sip with local flavors and artistry.

24. BEST FISH & SEAFOOD

38. BEST LATE-NIGHT DINING

This restaurant is the catch of the day.

Satisfy late-night cravings with Maui’s best afterhours restaurant.

25. BEST STEAK Maui’s finest beef, cooked to perfection, making paniolo proud.

26. BEST DESSERT Decadent desserts that delight above all others, showcasing Maui’s finest sweet flavors.

39. BEST GOURMET GRAB & GO Elevated grab-and-go bites for gourmet tastes on the run.

40. BEST FARM-T0-TABLE Local ingredients straight from Maui farms transformed into ‘āina-inspired masterpiece meals.

MMBI2512

CONTEST RULES: Vote online at MauiMagazine.net/VoteAipono, or mail this completed form to: Maui Nō Ka ‘Oi, PO Box 1450, Wailuku, HI 96793.

Ballots must be received by Feb. 28, 2026. One ballot per person (online or printed). You must vote in at least 10 categories to be eligible to win a prize.

Two qualified entries will be drawn at random. Winners will receive a gift certificate to an ‘Aipono-award-winning restaurant ($200 for first prize, $100 for second MAUI DINING GUIDE prize). Open to readers 18 years and older. Employees, advertisers and promotional partners of Maui Nō Ka ‘Oi may vote but are not eligible to win.

55

56 MAUI NŌ KA ‘OI

Nestled among swaying palms on Maui’s North Shore, this 1930s beach house drew Susan and Jim in 1984 with a quick glance and a deep sense of place. Over decades, they’ve restored the home, keeping its history intact while embracing seaside living.

WHEN THEY PURCHASED

Knocked down by tsunamis and battered by time, this beach house refuses to quit. story by Paul Wood photography by Nina Kuna

the place in 1984, the young couple scarcely looked at it. “We walked into the house, right out the back door, sat on the sea wall, and Jim bought it,” said Susan. “My mother was absolutely appalled.”

Built back in the 1930s, the structure had been smashed by tsunamis and knocked right off its pins at least twice, once in 1946 and then again in 1960. When Jim and Susan showed up, the fifty-year-old building was “a beat-up old beach house.” Its ceilings, made of cane-fiber sheets called Canec, were sagging and stained. Phone lines were tangled like spaghetti everywhere, and the living room was jammed with windsurfing equipment. The structure had sagging beams, newspaper insulation, and four or five layers of roof. And it had something else.

A sense of place.

If the ocean along this robust stretch of North Shore coastline were a planet, this

house would be its moon. The gravitational pull of the sea seems to make the house a mere portal to the seaside, and two easy sweeps of step – one off the living room, the other to the left of a side room that feels like a Southern screened porch – seem to assist with that motion, barefoot, onto the lawn. The leaf-green of the lawn turns to the milky green-blue of nearshore waters, then to the sapphire of the farther sea, then to the pale china blue of the northern sky. Waves break into white combers along this shore, and the waterheavy trade winds keep improvising similar cloud combers overhead.

What’s great is that the neighbors here have all somehow resisted the urge to separate their lots with screens and walls.

They’ve set aside the compulsion for privacy (“This is my ocean view!”) that afflicts so many other beautiful locations. Yes, neighbors can see each other’s houses, but the trade-off is that all of them get 180 deA PLACE OF TIME AND TIDE 57

As they cleared the clutter for the first rennovation, Susan began to see an unpretentious home that reflected the island’s history and architecture. She and Jim aimed to preserve that spirit through the pragmatic elements of plantation-camp architecture.

58 MAUI NŌ KA ‘OI

grees of transcendental beauty. Who cares about the houses, anyway, when you have such a seascape unfurled, with dawn to the right and the mystic peaks of West Maui to the left? And the lawn goes on and on. Susan and Jim’s now-grownup children, Annie and John, will confirm the obvious, that this is the greatest place in the world for a kid to grow up.

Trees frame this house with a magnitude that only a long stretch of time can generate. Seaside, coconuts in a loose grove – tsunami survivors all – arc like dancers, each with its own curve. Around the street side you find botanical-garden-quality specimens: a big banyan with a treehouse, a plumeria as rotund as a cumulus cloud, fruit trees (mango, orange, lime, tangerine), and a dark, shielding shower tree that

baffles any intrusion. In fact, the entire neighborhood on this stretch of shoreline is packed with tropical trees that muffle traffic noise and cool the small community.

It’s a coastal oasis.

The home itself has come a long, long way from the days when it was a “beat-up old beach house.” The present owners have loved it into a resurrection.

After Jim announced he was buying the place, and after Susan called the realtor and asked the questions one usually asks beforehand (“How many rooms does it have?”), and after the recreational equipment and phone wiring were cleared out, Susan saw the Cinderella in it. “It isn’t a pretentious house,” she said. “It keeps the character of old Hawai‘i. It really reflects the history of the island and island archi-

tecture.” She was inspired to keep that sense of history and place while reversing the work of time and tide.

“The floor plan was always terrific,” she said.

Jim and Susan took the house through three major revisions. First they cleaned the place up and put screens on the windows, installed irrigation to beautify the yards.

“This is an indoor-outdoor house,” she said, though “outdoor-indoor” might be more accurate. In the late eighties, they remodeled the kitchen and great room, replaced the ceilings, and added a second floor with a master bedroom. Then they reworked the cozy-scale rooms on the east side of the house as a “children’s wing,” converting the garage into a family room.

After two-thirds of a seaside century, the

building’s beams and bones had reached their twilight years. “Finally we couldn’t remodel it any more,” said Susan. So in 2002, “we gutted the house.” They brought the whole structure down, “pretty much,” finding all sorts of gimcrack components such as siding made of old fruit crates with the labels still intact. Then they recreated the house on the same foundation just as it had been, or just as it ought to have been. This meant far more than simply adhering to the floor plan. They remade the windows and walls in their original places, and they stuck with the carpentry style, reminiscent of Shaker construction, that you see in the old cane houses – the boardand-batten ceilings and walls, the simple built-in shelves and cupboards, the vertical wainscoting of bevel-edged boards, kitch-

Windows and walls were rebuilt in their original locations, with Shakerinspired carpentry echoing old cane houses – boardand-batten ceilings, built-in shelves, vertical wainscotting and plain-glass cabinets with glass knobs and honest one-by lumber.

A PLACE OF TIME AND TIDE 59

Above: The backyard stretches to the Pacific, blending indoor and outdoor living. A 1946 photo shows tsunami damage. Right: Simple board shelving injects Kandinsky-like rhythms. Ten-foot-high ceilings give altitude to modest-scale rooms.

60 MAUI NŌ KA ‘OI

en cabinets with plain glass doors framed in white. Glass knobs on the cabinet doors. A lot of honest oneby lumber in evidence.

In a myriad of interior details, the house mirrors its setting. A clean cloudwhite predominates in the main rooms, even in the appliances and telephones, and the accents are all blues and greens.

“Ocean colors,” said Susan. “We took our colors exactly from the ocean. We spent hours finding them.” As a result, the interior “almost feels like water.”

The key design principle: “We wanted to keep with a sense of place.”

As she said this, I can’t help but remember that the “place” happens to come with tsunamis. History suggests that the beloved house is set for a knockout punch, who knows when. Clearly, the present owners’ love for the house is one of those heedless, Anna Karenina-type affairs. Perhaps the only explanation for their recklessness is the fact that they haven’t yet experienced a fullon slammer like the last one in 1960.

Their next-door neighbor, though, an elderly widow named Barbara, has lived in her house since 1954. So I called on her to ask what it’s like to undergo a tsunami. She

kindly obliged. We sat on a pune‘e with her cats and looked out at the sea.

They had ample warning, she told me.

In fact, three false alarms preceded the real one, and each time they had packed up the four kids, the essentials, the grandmother, and driven inland to the end of the road where they could watch the lights of their house and wait for something to happen. The fourth time, about midnight, they heard a freight-train-like roar, and they saw the lights in the house go off.

In the morning they discovered the house relocated inland against a monkeypod tree.

The entire face of the structure had been wiped free of window glass. Walls were knocked silly, the refrigerator relocated, the remaining furniture scattered, and even the rearmost rooms stained with water and mud.

“It was character-building,” she said with a smile. “You need to be pushed around every so often.”

They put the house back up on its foundation, a little higher this time. Rebuilding was never in question. As we looked out at the waves, which rolled endlessly toward us, she said, as if by way of explanation, “Heaven can’t be more beautiful than this.”

A PLACE OF TIME AND TIDE 61

Kawika Freitas

Director of Public and Cultural Relations Old Lāhainā Lūʻau as told to SAVANNAH DAGUPION

“As long as our people stay connected to this place, this will be the best place in the world to visit, live and learn.”

62 MAUI NŌ KA ‘OI

I DIDN’T LEARN my cultural knowledge from just one place. I listened to and observed the elders, and I would repeat what they did and said.

That’s exactly how our Hawaiian history has been passed down.

I grew up next to Puʻuhonua o Hōnaunau, once the City of Refuge, on Hawaiʻi Island. My ancestors were the caretakers of Hale o Keawe, which housed the bones of 23 ruling chiefs. My mom worked there, so I was exposed to Hawaiian culture early on – kiʻi (statue) carving, lauhala (hala leaf) weaving, kapa (bark cloth) making, poi (mashed taro root) pounding. When I was of age, I volunteered at the park, wearing a malo (loincloth) at 10 years old.

We lived off the ocean, fishing, diving, gathering ʻopihi (limpets) and hāʻukeʻuke (urchins). But it wasn’t until Savannah Dagupion seventh grade, when I went to Kamehameha Schools on Oʻahu as a boarder, that I started to understand our history and language.

I studied ʻŌlelo Hawaiʻi (Hawaiian language) for four years and was a winning Song Contest director for two years. I also learned the art of hula (dance) and chant with Nā Wai ʻEhā o Puna under kumu hula (hula teachers) Thaddeus Wilson and O’Brian Eselu. We entered Merrie Monarch twice and won both years.

After graduation, I followed that path to Maui, performing at the Royal Lahaina lūʻau (Hawaiian feast) through a production by my kumu hula. I lost my dad when I was 8, so I didn’t have a father figure, but I feel that my kumu hula were my father image – guiding me in life, finances, relationships, everything. I’m forever indebted to them.

I went on to work at Aloha Airlines for 20 years, from baggage handler to manager. I feel I had a natural hospitality personality from my hula background. In 2008, I was hired as general manager at the Old Lahaina Lūʻau.

Now, as cultural advisor, I create opportu-

nities for our staff to learn about our culture, whether I teach or bring in experts. Hawaiian values are important to Old Lahaina Lūʻau. If the staff understands those values, they’ll understand why we do what we do and how to engage with guests beyond serving them. A lot of people come to our lūʻau because that’s what they want to experience – authenticity.

Hosting a lūʻau has many components – over 100 employees work to serve 360 people each night. Many hands make light work, and the staff mālama (take care of) each other. I see them as my family. I do whatever I can to make their jobs easier, build their knowledge and confidence, and guide them to be great stewards of our land. To be successful, a business must be involved in its community.

In 2026, we celebrate our 40th year as a company. The number jumps out at me because in Hawaiian, number systems are in fours, making it a significant number. Growing up, when we used to catch fish, we would count in a system called kaʻau – one kaʻau is 40.

When I first came to work here, Akoni Akana gifted the company an oli (chant) about this place, Moaliʻi. For a time, it wasn’t practiced, and it was almost lost. One of my biggest contributions was restoring that oli and teaching it to everyone. The crew now chants it every day.

That’s how history is passed down. We will always remember this special place’s name.

There’s a magic to Maui, from Maui Nui and Maui the demigod to the House of the Rising Sun and the royal compound of Mokuʻula, but the true magic is its beauty and people. If our local kids move away, pieces of that magic go with them. As long as our people stay connected to this place, this will be the best place in the world to visit, live and learn.

When I was young, I was very shy; but as a Hawaiian cultural advisor, I cannot be shy. I have to speak up when I hear or see things that are not correct.

Keep learning. Every time I learn something new, I smile big and share it right away. Remember, ʻaʻohe pau ka ʻike i ka hālau hoʻokahi – not all lessons are learned in one school.”

IN THEIR OWN WORDS 63