Maui Dining In Paradise 2017-2018

G U I D E TO LO C A L C U I S I N E

Maui

2 01 7– 2 01 8

OCEAN TO TABLE LOCAL BEEF CRAFT CULTURE

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Frommer’s Maui “Its authenticity, intimacy, hospitality, cultural integrity and sheer romantic beauty have made this Maui’s top lu¯‘au.”

Za g a t Survey “Excellent” “Extraordinary to Perfection” M au i News & Ma ui Time Perennial Winner of “Best Lu¯‘au” in “Best of Maui”

H a wa i‘i Ma g a zin e “ Best Lu¯‘au” – 2014, 2015, 2016, 2017 Best of Hawai‘i Issue

For Reserved Seats Call

(808) 661-4998 (800)248-5828 Reservations available online at

www.oldlahainaluau.com

1251 Front Street, Lahaina • Along the ocean in Historic Lahaina Town

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DINING IN PARADISE CONTENTS

D8 SPEAR OF THE MOMENT FREE DIVING WITH CHEFS When not in the kitchen, Isaac Bancaco, Colin Hazama and Kimi Werner take to the open waters.

BY SIMPLICIO PARAGAS

D12 GREEN ACRES WHERE’S THE BEEF Maui Cattle Company perpetuates the paniolo (cowboy) tradition.

BY PAUL WOOD

D16 CRAFT CULTURE THE GASTROPUB MOVEMENT Maui restaurateurs elevate standard pub fare to a new gastronomic level.

BY SIMPLICIO PARAGAS

D22 DINING GUIDE RESTAURANT LISTINGS Maui chefs prepare a variety of cuisines from Italian to Japanese.

Maui

2018

OCEAN TO TABLE LOCAL BEEF CRAFT CULTURE

ON THE COVER

A classic signature dish at all of Roy’s restaurants, the misoyaki-glazed butterfish is plated with baby bok choy and furikake rice.

©TONY NOVAK-CLIFFORD

H AWA I ‘ I R E STAU R A N T A S S O C I AT I O N G U I D E TO LO C A L C U I S I N E

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100% Made in Hawaii

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where GUESTBOOK

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~ Gluten Free Dining Available ~ Breakfast: 7am–2pm, Lunch: 9am–2pm, Dinner: 5:30–9pm Sea House Bar & Terrace: 8am–10pm, Music nightly starting at 7pm Happy Hour from 2pm–4:30pm, Pupus from $6

DINING IN PARADISE® is produced by Morris Visitor Publications (MVP), a division of Morris Communications, Co., LLC. 725 Broad St., Augusta, GA 30901.

808.669.1500 www.seahousemaui.com Celebrating 50 Years at the Beach

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SPEAR OF THE MOMENT Chefs seize the chance to go free diving in search of fish

BY SIMPLICIO PARAGAS

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He was only 6 years old when he received his first spearfishing gun from his grand uncle. And he still has it. An avid free diver, Isaac Bancaco likes to plunge to the depths of the ocean in search of uhu (bullethead parrotfish), pāki‘i (flounder), kagami (African pompano), roi (peacock grouper) and his favorite—kūmū (white saddle goatfish).

“My grandpa’s brother actually used to make spear guns using Filipino mahagony,” says Bancaco, executive chef at Andaz Maui at Wailea Resort. “For me, spearfishing is a wholistic journey. When you’re immersed in water and holding your breath, you become one with the ocean.”

It is well documented that ancient Hawaiians readily used spears to fish in shallow waters or along rocky ledges, later honing their diving skills to locate fish to spear. Today, fishermen will either use a pole spear or Hawaiian sling, which is a 6- to 8-foot-long shaft with a three-prong barb on one end and an elastic rubber tube connected to the other; or the preferred modern spear gun, a long rifle lookalike that Bancaco and other “spearos” use.

Spearfishing with a Riffe Euro 110, Bancaco’s largest catch has been a 22-pound ulua, although he quips the fish may have been bigger. At least once a month, the Maui native will free dive with friends, swimming among 12-foot tiger sharks and what he

(From left) Spearfishing is a popular sport among Hawai‘i chefs; Isaac Bancaco gets ready to dive in.

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(CLOCKWISE FROM LEFT) 2008 UNITED STATES NATIONAL SPEARFISHING CHAMPION, KIMI WERNER, ASCENDS TO THE SURFACE TO HAND OFF HER CATCH; KŪMŪ OR WHITE SADDLE GOATFISH IS ONE OF THE TOP SPECIES TO SPEARFISH IN HAWAIIAN WATERS; ROYAL HAWAIIAN EXECUTIVE CHEF COLIN HAZAMA SHOWS OFF HIS HEFTY UKU, WHICH IS COMMONLY KNOWN AS THE HAWAI‘I

PHOTO CREDIT

BLUE-GREEN SNAPPER.

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(PREVIOUS SPREAD, FROM LEFT) ©MIKE COOTS; ©ISAAC ARJONILLA; (OPPOSITE PAGE, CLOCKWISE, FROM LEFT) ©MIKE COOTS (3); ©DESMOND THAIN; (THIS PAGE, FROM LEFT) ©ISAAC ARJONILLA; ©MIKE COOTS

(Below) Isaac Bancaco prepares his Riffe Euro 110 spear gun; a “spearo” catches a kūmū, which must measure at least 12 inches when caught.

calls “larger critters.” While Bancaco can’t prepare what he catches at Andaz’s Ka‘ana Kitchen, he does share his bounty with many fellow chefs and family members.

“It’s extreme fishing,” Bancaco says.

“You’re at the mercy of the current and what the ocean wants to do with you … but it’s a thrill to bring home the fish.”

For Colin Hazama, spearfishing has been a longtime hobby that dates back to his high-school days when he and a few friends would do night dives at various spots around O‘ahu. Like Bancaco, the excitement of landing a fish counters the dangers of the ocean.

“What I fear most is a shallowwater blackout,” says Hazama, executive chef at The Royal Hawaiian, a Luxury Collection Resort. “This happens when there’s a lack of oxygen to the brain brought on by holding your breath for long periods of time.

All skin divers are afraid of this.”

At his best, Hazama could hold his breath for two-and-a-half minutes and dive as deep as 80 feet; now it’s about a minute and a half and 50 to 60 feet. Yet these days, he finds himself doing more blue-water dives, which means going four to five miles out to sea in search of reef formations that drop 140-180 feet.

“The reefs attract more predatory fish, such as ono, mahimahi, uku and ulua,” Hazama explains. “The largest fish I’ve landed is a 73-pound ulua, which I shared with family and friends, and brought some fillets and cooked them up for the guys at work.”

Spearfishing is one of the most common, yet controversial, forms of fishing on coral reefs. It is highly selective, both in terms of species and size, and thus has minimal direct impact on non-target species.

Additionally, breath-hold spearfishing is limited to shallow water, so the proportion of target fishes available to spearfishers is typically less than the proportion available to users of other gear types such as traps and lines.

“I don’t catch a lot, and I only shoot what I need,” Hazama says.

“I’m selective in what I spear, and I always think of conservation. There’s a misperception that spearfishers over harvest but I don’t think that’s necessarily true since there are regulations that we must follow.”

Former Makawao, Maui resident Kimi Werner is perhaps Hawai‘i’s most renowned spearfisher, gracing the covers of countless freediving magazines and capturing the United States National Spearfishing Champion title in 2008. She he can hold her breath for 4 minutes and 45 seconds, and reach depths of 70 feet. As shared on Riffe International’s website, her first memories of spearfishing started when she was 4 years old and being towed on a boogie board by her dad as he fished for the family’s dinner.

Now living on O‘ahu, Werner still hunts and what she catches she prepares for her family. She is after all a certified culinary chef and a strong advocate for sustainability and knowing the source of her food.

“It’s not just the hunt that entices me,” Werner says on her website. “It’s the follow through—cleaning and cooking my catch, that really excites me. If it weren’t for that, I would have no desire to hunt.”

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GRASS IS GREENER FOR MAUI RANCHERS Back to the future with grass-fed island beef Text by PAUL WOOD Photos by BOB BANGERTER

Ten years ago, local island agriculture was at a nadir. You couldn’t find local beef, you could scarcely find a farm, and well over 90 percent of everything you ate or purchased was shipped here from afar. Conversely, Maui was exporting almost 100 percent of what it produced, including rough-milled sugar, the world’s best pineapples and 450-pound Black Angus calves.

That’s right. Maui’s ranches were selling their calves to Mainland feedlots, and Maui shoppers were buying fattened steaks that had been shipped the other way.

That required two difficult Pacific barge crossings—one on the hoof, the other in refrigeration—for every hamburger even though people who live on the slopes of Haleakalā can hear thousands of head of cattle mooing on the mountainside.

Since that time the local economy has dug in sincerely, and agriculture is now the biggest story on Maui.

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ate whatever they wanted, including people’s houses (“grass shacks”).

In 1830, Kamehameha’s son— realizing he had a full-blown “cowtastrophe” on his hands—recruited some vaqueros (Spanish cowboys) from Alta California territory. The vaqueros taught the bravest and strongest Hawaiians how to pull these monstrous animals out of the forest and how to tame them in corrals and pastures. So began the tradition of the paniolo, or Hawaiian cowboy, decades before there were cowboys in Texas or Colorado.

Until the rise of tourism, cattleraising was Hawai‘i’s third-largest industry behind sugar and pineapple.

On Maui alone, between 1893 and 1927, ranchers registered close to 1,600 brands. Maui has a long history of producing cattle. But not much history of producing packaged beef.

“Hawai‘i is a very efficient calfproducing state,” says Alex Franco, who was born and raised in the Maui ranching tradition. “But from weaning to market we have a lot of problems.”

A decade ago, Franco accepted the burden of creating a local market for a hui (partnership) of local ranches.

Before I met Franco I had no idea how difficult the process is. But when he took me into the company’s production plant, the complexity and financial risk of the operation struck me with a chill.

I mean a literal chill, as we toured through several large rooms that stay constantly refrigerated to precise temperatures. Most of the company’s employees work in these alpine conditions wearing disposable aprons and shower caps.

USDA food safety requirements are severe and expensive. For example, to be profitable the company intends to create beef jerky and other “valueadded” products, but these must reside in an entirely separate facility. Franco showed me the jerky oven, which costs $70,000 (used). To get packaged, meat goes directly from the butchers’ tables

(PREVIOUS SPREAD) ©ISAAC ARJONILLA

(Previous spread) Cattle graze freely on the slopes of Haleakalā.

(This page) Hawaiian cowboys are known as paniolo, who have a longstanding tradition of ranching in the Hawaiian Islands.

Maui Cattle Company, which started in 2002 by collective agreement of six Maui ranches (a total of 60,000 acres of Haleakalā mountainside pasture), is a big part of this “buy local” surge.

By keeping their calves home and “finishing” them on grass, their natural diet, the ranchers have launched a revolution of common sense.

Chef Peter Merriman is a leading proponent of the island’s “locavore” movement. He wants 90 percent of his ingredients locally grown, and he serves Maui filet mignon in all of his renowned restaurants.

Maui grass-fed beef tastes … like Maui. “Earthy” is the word Merriman uses. “We often think about it like wild game,” he says, “preparing it, for example, with berries for that acidic cut that cleanses your palate as you eat.”

Maui Cattle Company’s customer list includes almost 150 restaurants, bistros and cafés, nearly all of them on Maui, as well as a raft of little mom-andpop stores. This is strictly a regional product. If you didn’t know better, you might think that it appeared out of nowhere, like a just-opened designer bikini shop.

Truth is, cattle go way back in Hawaiian history. They arrived in 1793, thus preceding commercial sugar cane, orchids and even Christianity. British Captain George Vancouver brought the first specimens to Hawai‘i Island in hopes of befriending a powerful young chief named Kamehameha—soon to become king of all the “Sandwich Islands.” Up to then, the Hawaiians had never seen four-legged creatures larger than the small dogs they raised for food.

These long-horned monsters terrified everyone. Even the great Kamehameha turned and ran, knocking down half of his retinue. According to eyewitness accounts, the landing was far wilder than any bull-running at Pamplona.

Somehow the descendants of those cows got from island to island, and wherever they went they trampled and

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to a rollstock machine ($130,000), vacuum-sealing machine ($27,000) and so on. To meet those costs you have to sell a lot of steaks.

As a result, Maui ranchers have reinvented their business for deeply practical—but also emotional—reasons.

They are fired by a kind of passionate nostalgia for the way Maui used to and ought to be.

“In high school the kids with the nicest cars were from farm families,” Franco recalls. “I’m a third-generation cattle rancher, and I have not encouraged my kids to get into the cattle business. Ag is what built Hawai‘i; if ag is not in the mix, we’re doomed.”

This same sentiment is echoed by rancher Greg Friel, cattle operations manager at Haleakalā Ranch, which was founded in 1888. Friel has spent a lifetime in ranching throughout Hawai‘i, and he is unreservedly backwards-thinking.

“A big part of our success is found in our history,” he explains. “Everyone was sustainable in the past. They didn’t know any different.”

Sustainability today, though, encompasses more than just good ranching practices; it also demands the support of community members who need to see the benefit of buying local.

“Maui Cattle Company is the only meat I have and the only one I will have,” asserts Ernest Lopes, co-owner of Morihara Store, the 80-year-old mom-and-pop store in Kula, Maui. “We would rather support local guys before going elsewhere. It’s what it should be, and it’s what it was about.”

Chef Merriman sees the local cattle industry as beneficial for everyone.“We keep our great green open spaces,” he says, “the cowboys get to keep making a living, and the visitor gets to have a dining experience you can’t have any place else.”

(This page, clockwise from top left) Paniolo herd cattle into a corral.

A mid1-800s cottage at ‘Ulupalakua Ranch, which is a member of the Maui Cattle Company. A close-up look of a saddle.

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CRAFT CULTURE With their proliferation and popularity, gastropubs transcend the “trend” label and have become a veritable dining genre

BY SIMPLICIO PARAGAS

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(OPPOSITE PAGE) ©STEVE CZERNIAK; (THIS PAGE, FROM BELOW) COURTESY MONKEYPOD KITCHEN; ©STEVE CZERNIAK

(Opposite page) The Pint & Cork’s chef Malcolm “Maka” Kwon sprinkles Parmesan over hand-cut fries. (This page, from below) A selection of craft beers at Monkeypod Kitchen; Kwon’s warm mushroom salad is composed of shiitake and Hamakua King Ali‘i mushrooms.

Like fashion, culinary trends come and go. Some endure, others are forgotten — remember “foam?”

However, one trend seems to be sticking around and even gaining momentum: the gastropub. What started across the pond in London, England, as simple bars and taverns have now become hip hangouts where everything seems “crafted,” from beers and food to atmosphere and service.

From the original London gastropub The Eagle to U.S. chain Blackfinn Ameripub, this genre of dining knows no boundaries nor does it show any signs of slowing.

It’s no coincidence that the sprout of the American gastropub mirrors the rise in America’s interest in craft breweries. Across the mainland, gastropubs have established themselves at such top dining destinations as New York, Chicago and Los Angeles, where chef Sang Yoon revolutionized the

burger when he opened Father’s Office in Santa Monica in 2000. Although Father’s Office opened four years earlier, the Spotted Pig in New York City is generally accepted as the first gastropub in America.

When restaurateur/chef Dave “D.K.” Kodama opened Shearwater Tavern in Kīhei, he initially shied away from calling it a “gastropub,” preferring instead to describe it as a “neighborhood gathering place where you can eat everything.” But after visiting several similar establishments on the mainland, the popular chef warmed to the idea that his new casual eatery was indeed a gastro-and-pub rolled into one.

“We have craft beers and whiskey, which accounts for the pub part,” Kodama says. “And we definitely have the ‘gastro’ covered. With some of the gastropubs that I visited, I felt the food was too simple for me; and others were

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beer aficionados the options live up to the gastropub experience. Firestone Walker, Breakside Brewery Wanderlust IPA, Avery Brewing White Rascal and Towns Cherried Away Cider complement the local heady beers of Kona and Maui Brewing companies.

In Wailea, The Pint & Cork has quickly established a reputation for its gastropub fare, which Malcolm “Maka” Kwon describes as food that he and his family like to eat. His spouse, Jessica, was the inspiration for the warm mushroom salad, which is composed of an aromatic combination of sautéed baby shiitake and Hamakua King Ali‘i mushrooms, presented over a bed of baby greens. For a Thai-inspired appetizer, try the spicy beef salad kicked up with a Hawaiian chili pepper vinaigrette.

“In the ’90s, everyone wanted Mediterranean food,” says Kwon, executive chef at The Pint & Cork.

“In the 2000s, it was all about Pacific Rim. And now, it’s all about casual food prepared with local ingredients whenever possible.” (text continues on page 20)

(FROM TOP) COURTESY MONKEYPOD KITCEHN; ©TONY NOVAK-CLIFFORD

(From above) Monkeypod Kitchen’s wood-fired pizzas are garnished with fresh ingredients; the Shearwater Tavern’s burger is topped with bacon and a sunnyside-up egg.

‘wow, this is amazing gastronomy,’ which is what I want our food to be.”

Like most gastropub fare, the food here is hearty, comforting and meaty.

The Shearwater burger, for example, is stacked with Hawai‘i Ranchers beef, crispy bacon, cheese, garlic aioli, caramelized onion jam and a fresh sunny-side-up egg for good measure. As a nod to Britain’s St. John’s chef Fergus Henderson — considered the modernday inspiration for the cuisine found at many gastropubs — the oven-roasted bone marrow is simply baked until hot in the middle then served with crostini and mixed greens. It’s a luxe appetizer that’s rich, unctuous and perhaps the culinary epitome for this nouveau genre of cuisine.

The other component of Shearwater is the bar, which Kodama entrusted to business partner Chuck Furuya.

The longtime master sommelier’s highly developed palate makes him a sound judge when it comes to all things alcohol-related. His craft beer selections may be obscure for neophytes but among cicerones and

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LAHAINA FRIED SOUP POHOLE SALAD VIETNAMESE CREPE UDON HAPA RAMEN SAKE COCKTAILS

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(text continued from page 18) A mandatory entree at any gastropub is the All-American ground beef patty.

And Kwon describes his gigantic “Bib Burger” as “McDonald’s meets loco moco on steroids.”

It’s a colorful description but an accurate one. The thick homemade ground beef patty is topped with bacon, charred onions, white cheddar, tomatoes, arugula, whiskey aioli and a sunny-side-up egg for extra gooeyness.

As one of the founding members of the Hawai‘i Regional Cuisine movement in 1991, Peter Merriman has always maintained a passion for what he calls “great tasting food.” With his Monkeypod Kitchen in Wailea, Merriman adds handcrafted comfort cuisine to his string of victories: 36 microbrews on tap, house-baked buns for Maui Cattle Co. hamburgers, cream pies of local fruit, chef-made cocktails with freshly made fruit juices and nothing in bottles but wine.

Must-tries include the pumpkin-patch ravioli, fluffy pillows of pasta stuffed with kiawe-roasted squash, chèvre and

spinach; the wood-fired “Proletariat” pizza, topped with pepperoni, all natural sausage, onions, green peppers, olives and fresh mozzarella; and a Korean iteration of tacos, prepared with bulgogi pork, handcrafted kimchee, jalapeños, Asian pear, Thai chili aioli and locally made corn tortillas.

When he opened the restaurant in 2011, Merriman described Monkeypod Kitchen as “Hawai‘i’s variation on a gastropub,” adding that this was “the direction in which the country is going.”

The prescient chef also predicts that the gastropub trend will continue to proliferate across Hawai‘i and the U.S. “We take our beer seriously,” says the Pittsburgh native, who jokingly admits being a “young punk shooting his mouth off” when he first proposed the idea of opening a restaurant that focused on “regional cuisine” at the Mauna Lani Resort on the Island of Hawai‘i in 1983.

“It’s all about handcrafted beers and fresh food. Nothing is frozen; we try our best to source everything local. We want to provide great food without being terribly expensive.”

(FROM LEFT) COURTESY SHEARWATER TAVERN; ©TONY NOVAK-CLIFFORD

(This page, from left) Shearwater interior; Shearwater’s panna cotta is prepared with diced Kumu Farms papaya and kula strawberries, then topped with papaya mousse and ginger snap crumbles.

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H AWAI I inspired

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hmkmaui.com

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RESTAURANT GUIDE KĀ‘ANAPALI

Island Vintage Coffee 2435 Kā‘anapali Pkwy.

808.868.4081 American B,L

Pailolo Bar & Grill The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr. 808.667.3200 American B,L,D,C,B/W

Pulehu

The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr. 808.667.3200 Italian D,B/W

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Kupanaha: Magic for All Ages Kā‘anapali Beach Hotel 2525 Kā‘anapali Pkwy.

808.667.0128 Dinner Show D,C/E Leilani’s on the Beach Whalers Village 2435 Kā‘anapali Pkwy.

808.661.4495 American B,L,D,C/E ‘Ohana Bar & Grill Kā‘anapali Beach Club 104 Kā‘anapali Shores Pl. 808.661.2000 Regional BR, B,L,D,C,B/W

Teppan-Yaki Dan Sheraton Maui Resort & Spa 2605 Kā‘anapali Pkwy.

808.662.8053 Japanese D,C

Tiki Terrace Restaurant Kā‘anapali Beach Hotel 2525 Kā‘anapali Pkwy.

808.667.0124 Hawai‘i Regional B,Br,D,C/E

Relish Burger Bistro The Westin Kā‘anapali Ocean Resort Villas 2365 Kā‘anapali Pkwy.

808.667.2525 Pacific Rim D,C

‘Ūmalu Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr. 808.667.4506 Hawai‘i Regional L,D

Roy’s Kā‘anapali 2290 Kā‘anapali Pkwy.

808.669.6999 Hawai‘i Regional D,C

Aria’s 2062 W. Vineyard St. 808.242.2742 Hawai‘i Regional B,L,D

KAHULUI/WAILUKU

Son’z Hyatt Regency Maui 200 Nohea Kai Dr. 808.667.4506 Regional D,C

Asian Star 764 Wili Pa Loop. 808.244.1833 Vietnamese B,L,D

Fatt Chicks Burgers Brews & Grill 200 Halewaiu Rd. 808.242.6666 Hawai‘i Regional B,L

Maui Tacos 275 Kaahumanu Ave., Queen Ka‘ahumanu Center 808.871.7726 Mexican B,L,D Original Maui Coffee Roasters 444 Hana Hwy..

800.645.2877 American B,L

Bistro Casanova 33 Lono Ave. 808.873.3650 Mediterranean L,D,C

Da Kitchen Triangle Square 425 Koloa St. 808.871.7782 Hawaiian L,D

A Saigon Cafe 1792 Main St. 808.243.9560 Vietnamese B,L,D Seascape Ma‘alaea 192 Ma‘alaea Rd. 808.270.7068 Seafood L Stillwell’s Bakery & Cafe 1740 Ka‘ahumanu Ave. 808.243.2243 Dessert/Coffee B,L

Tinroof 360 Papa Place 808.868.0753 Hawai‘i Regional L

KAPALUA/NĀPILI/ KAHANA

Aina Gourmet 1 Ritz-Carlton Dr. 808.669.6200 American B,L

The Beach House 1 Ritz-Carlton Dr. 808.669.6200 American L,C/E

KEY TO DINING ABBREVIATIONS: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner. Cocktails/ Entertainment: (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.

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China Boat 4474 Lower Honoapi‘ilani Rd. 808.669.5089 Asian L,D Merriman’s Kapalua 1 Bay Club Pl. 808.669.6400 Hawai‘i Regional Br,D,C,B/W Pineapple Grill Kapalua Resort 200 Kapalua Dr. 808.669.9600 Pacific Rim B,L,D,C,B/W Plantation House 2000 Plantation Club Dr. 808.669.6299 Hawai‘i Regional B,L,D,C Sansei Seafood Restaurant & Sushi Bar Kapalua Resort 600 Office Rd. 808.669.6286 Regional Japanese D,C,B/W The Terrace Restaurant The Ritz-Carlton, Kapalua One Ritz-Carlton Dr. 808.669.6200 American B

LĀHAINĀ

Aloha Mixed Plate 1285 Front St. 808.661.3322 Pacific Rim L,D,C/E,B/W

Maui Tacos 840 Wainee St., Lāhainā Square 808.661.8883 Mexican B,L,D

Duke’s Beach House 130 Kai Malina Pkwy.

808.662.2900 Pacific Rim B,L,D,C/E,B/W

Longhi’s 888 Front St. 808.667.2288 American B,L,D,C

Fleetwood’s 744 Front St. 808.669.6425 American L,D,C/E

Sea House Restaurant Nāpili Kai Beach Resort 5900 Lower Honoapi‘ilani Rd. 808.669.7559 Seafood B,L,D,C,B/W

Hawai‘i Fudge Company 819 Front St. 808.661.2726 Kimo’s Restaurant 845 Front St. 808.661.4811 Seafood L,D,C,B/W Leoda’s Kitchen & Pie Shop 820 Olowalu VIllage 808.662.3600 Hawai‘i Regional B,L,D

Moose McGillycuddy’s Pub & Café 844 Front St. 808.667.7758 American B,L,D,C Old Lahaina Lū‘au 1251 Front St. 808.667.0700 Hawaiian D Star Noodle 286 Kupuohi St. 808.667.5400 Pacific Rim L,D

KĪHEI/WAILEA

Humble Market Kitchen Wailea Beach Resort Marriott 3700 Wailea Alanui Dr. 808.879.4655 B,D,C,B/W Longhi’s The Shops at Wailea 3750 Wailea Alanui Dr., 808.891.8883 Mediterranean B,L,D,C Moose McGillycuddy’s 2511 South Kīhei Rd. 808.891.8600 American B,L,D,C,B/W

UPCOUNTRY

Surfing Goat Dairy 3651 Omaopio Rd. 808.878.2870

KEY TO DINING ABBREVIATIONS: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner. Cocktails/ Entertainment: (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.

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