Oahu | Maui | Kauai | Hawaii Island
Oahu
Don’t let the skyscrapers of downtown Honolulu and Waikiki mislead you. Local farms and fishing boats provide fresh produce and seafood to a wide array of restaurants that take their cues from wide-ranging international cuisines as well as the edible heritage of Native Hawaiians and plantation-era immigrants.
The bustling main lobby of Waikiki’s Hilton Hawaiian Village may be the last place you’d expect to find mouthwatering, eye-popping croissants, tarts and other treats, but thanks to the talents of executive pastry chef Urielle Mounin, Chee Hoo Patisserie has made itself a must-visit in the mornings — before her most tantalizing goodies run out. Not surprisingly, the French-born chef trained in pastry making in France, and worked at a variety of luxury resorts in Europe, Australia and Tahiti before landing in Hawaii, where tropical fruits and Spam musubi have inspired some of her most popular creations. The only downside: You’ll have to head elsewhere for a café au lait or caffe latte; Chee Hoo only has cold brew or hot drip coffee, which admittedly does help keep the morning line moving fast.
Don’t miss:
Although the selection changes daily, you can’t go wrong with the beautifully laminated croissants, especially colorful versions such as the raspberry, red velvet or charcoal lilikoi.
Inside Hilton Hawaiian Village, 2005 Kalia Rd, Honolulu, 808.949.4321
Well-crafted cocktails, gourmet multiethnic food — soba noodle bowl, chicken tinga tacos, fried mahi sandwich — and Waikiki’s most stylish pool deck (five stories up) draw the cognoscenti to ‘Alohilani Resort Waikiki Beach’s casual dining outlet. The lineup of free entertainment is similarly diverse and discerning, from top DJs to traditional Hawaiian music with hula. Cool off with an acai bowl or the housemade ice cream sandwich.
Don’t miss:
Slack-key virtuoso Makana brings his ensemble and special guests for a free night of music, storytelling and hula Oct. 24. Honolulu’s October Pride festivities include the Lei Pride Pool Party at Swell Oct. 19.
Fifth floor, ‘Alohilani Resort Waikiki Beach, 2490 Kalakaua Ave, 808.922.1233
Three locally born raised siblings and the wife of one brother are the friendly faces running two North Shore outlets for artisanal pizza that use vegan high-protein sourdough for the crust and bake the pies over kiawe (mesquite). The menu includes 18 pizza varieties, with gluten-free, vegan or dairy-free options available, plus calzones, Greek-style gyros, salads and cannolis.
Don’t miss:
Smoke lovers should go for the BBQ or Kalua Pork, which both feature kalua pork and jalapenos well as that kiawe-smoked crust, while veggie fans can get a similarly savory kick from the truffle mushroom or beet and goat cheese options.
66-197 Kamehameha Hwy, Haleiwa; 59-712 Kamehameha Hwy, Haleiwa; 808.312.1646
A contemporary spin on Vietnamese cuisine, Chao Hawaii will celebrate its grand opening Sept. 22, but has already been wowing lunch and dinner patrons during its soft opening with fresh takes on classics like ginger chicken, fried rice with crispy pork, seared duck breast on salad and seafood ceviche that you scoop up with shrimp chips. If a cocktail isn’t in your cards, sip on a Vietnamese iced coffee or an iced jasmine tea with sea salt foam.
Don’t miss:
Soft-shell crab pasta is a medley of complementary and contrasting textures and flavors, with crispy fried crustaceans atop a bed of buttery fresh noodles seasoned with lemon and garlic. Daily happy hour from 2 to 5 p.m. starts Sept. 15.
Nuuanu Shopping Center, 1613 Nuuanu Ave, #A12, Honolulu, 808.888.0166
Like the name suggests, this new Waikiki restaurant serves brunch daily, till 1 p.m., when it morphs into the Sushi Spot. Try a Japanese version of loco moco — the Waikiki omurice with scrambled eggs, rice, mushroom-onion gravy and Portuguese sausage — or the Lei french toast with thick fluffy brioche and loads of fresh fruit and whipped cream.
Don’t miss:
The avocado toast with red pepper flakes and sea salt flakes hits one kind of spot, but if you’re really hungry, go for the chicken katsu plate with rice or the berry pancakes with homemade custard, syrup, three kinds of berries and powdered sugar.
204 Liliuokalani Ave, Honolulu, 808.369.7602
Look for the colorful “Greetings from Honolulu” mural, then step through the mint-green entrance for equally vivid flavors of Peruvian and Mexican cuisine, including silky ceviche, tangy tiraditos and crunchy, cheesy vampiro tacos. Pair a pisco or pineapple sour to lighten the salty richness of lomo saltado.
Don’t miss:
Light your fire for dinner with the parmesan scallops, set aflame at your table. Football fans, take note: The restaurant opens at 7 a.m. every Sunday during the NFL season.
949 Kapahulu Ave, Honolulu
After a long pause, one of Waikiki’s most sumptuous breakfast buffets is back, courtesy of the Veranda in the Moana Surfrider, a Westin Resort & Spa, opened in 1901. Take your time in the elegant ocean-view dining room exploring the East-meets-West menu, including local-style fried rice, mochi waffles and a Japanese breakfast station with misoyaki salmon as well as American standards.
Don’t miss:
The Veranda’s weekly afternoon teas are equally distinctive, with special themes such as Queen Liliuokalani’s birthday on Sept. 6, including hula and crownflower lei-making, and monarch butterflies, designed for kids and held the second Saturday of the month.
Inside the Moana Surfrider, 2365 Kalakaua Ave, Honolulu, 808.922.3111
A classic steakhouse in every sense, from its English library-style interior to tableside preparations of Caesar salad and bananas flambé, this Waikiki institution is also one of the few restaurants on the island with a dress code (collared shirts and closed-toe shoes for men and business casual/evening wear for women.) Carnivores will find it worth packing the right outfit to sample the premium kiawe-broiled steaks, while vegetarians and pescatarians can be pleasantly sated too by the vegan truffle carbonara, fish piccata or mushroom risotto.
Don’t miss:
Hy’s popular holiday brunch buffet — a feast that includes oysters on the half shell, ahi sashimi, prime rib, leg of lamb, steamed snow crab and more — is now available one Sunday a month, from 9 a.m.–2 p.m. Check the website for dates.
2440 Kuhio St, Honolulu, 808.922.5555
The former outpost of Napa’s Kitchen Door, a handsome space overlooking the ocean lagoon at the Wai Kai surf park in West Oahu, now boasts an offshoot of Side Street Inn, a restaurant with deep roots in Honolulu and many chef fans, including the late Anthony Bourdain. The dinner-only menu of mostly local favorites commemorates (hali‘a in Hawaiian) Side Street founder Colin Nishida, who died in 2018. The downstairs Sidewalk Cafe, open for breakfast and lunch, offers a more diverse array of plate lunches, pizza, Wagyu burgers, poke bowls and avocado toast.
Don’t miss:
If you’re with a group, order Colin’s Classic Prix Fixe Menu, which easily serves four to five people and includes edamame with local salt, a leafy salad with bay shrimp and avocado, Side Street’s signature fried rice, boneless garlic fried chicken, pan-friend pork chops and boneless kalbi short ribs.
Wai Kai, 91-1621 Keoneula Blvd, Ewa Beach, 808.752.2288
Harbor and ocean views explain the name, but 100 Sails’ executive chef Jeremy Shigekane and executive sous chef Lenny Ushida don’t rest on scenic laurels, instead crafting a thoughtful, island-sourced East-meets-West menu that appeals to the many Japanese hotel guests as well as U.S. visitors and savvy locals. The daily happy hour, 5 to 6:30 p.m., provides a well-priced way to try specialities such as miso eggplant, ahi and wagyu beef tartares, chicken karaage and a vegan potato salad with kimchi, nori and bubu arare.
Don’t miss:
Sunday brunch is over the top, with made-to-order sushi, a poke bar, snow crab legs, prime rib, waffle and omelette stations, kalua eggs benedict, blackened ahi, a wealth of salads and pastries, and more.
Prince Waikiki, 100 Holomoana St., Honolulu, 808.944.4494
Allegedly the site where Trader Vic introduced the mai tai to the world in 1953, the Royal Hawaiian’s Mai Tai Bar serves more than 150,000 of its namesake rum cocktails every year. While crowds gather to toast sunset, you can find more tranquility at lunch or enjoy live music in the evenings along with plates of Hamakua mushroom arancini, shrimp in a li hing pineapple relish, ahi tataki salad, pineapple barbecued chicken wings and truffle fries, to name a few favorites.
Don’t miss:
For the month of July 2025, a $1 from every sale of the designated mai tai or burger at the Mai Tai Bar and other dining outlets in Kyo-Ya Hotels (including the Royal Hawaiian, Moana Surfrider, Sheraton Waikiki Beach Resort, Sheraton Princess Kaiulani and Sheraton Maui) will benefit the Children’s Miracle Network at Kapiolani Medical Center for Women and Children.
Royal Hawaiian, 2259 Kalakaua Ave., Honolulu, 808.931.8641
Maui
Chefs have easy pickings here: Farms on the slopes of Haleakala produce beautiful strawberries, onions, persimmons and other produce benefiting from cooler weather; pineapple, mangoes and other tropical fruits thrive elsewhere on the Valley Isle; and local ranches and fishing boats supply excellent proteins. Maui’s golden beaches with luxury resorts may have lured a number of celebrity chefs across the Pacific, but the homegrown culinary talent — often with Filipino, Hawaiian and/or Chinese influences — is worth seeking out, too.
One of Lahaina’s many beloved Front Street institutions lost to the 2023 fire, Cool Cat Café has found new life at a full-service restaurant in Kihei and a smaller outlet in the Whalers Village food court. The latter may not have the nostalgic vibe of the former, but its starring lineup of seven burgers, five chicken sandwiches and four veggie taro burgers is a welcome find in Kaanapali.
Don’t miss:
You can’t go wrong with the Duke, a burger with bacon, melted cheese and onion rings slathered in BBQ sauce, but also consider the blackened fish sandwich. In Kihei, those of legal drinking age can order the featured adult milkshake, which swirls spirits with locally made Roselani ice cream.
1819 S. Kihei Rd, Bldg A, Kihei, 808.667.0908; Cool Cat Express, inside Whalers Village, 2435 Kaanapali Pkwy, Lahaina
Part of a family-owned chain, this Café O’Lei location has the most dazzling location, overlooking a large pond, farmland and green mountains from Maui Tropical Plantation, with vintage sugarcane machinery and trains serving as sculptural elements. Skip the skimpy shrimp salad in the Kumu Farms half papaya (admittedly grown on site) in favor of heartier options such as tempura mahi and chips, macnut chicken sandwich or vegetable laulau (seasonal vegetables cooked in a ti leaf with Thai coconut curry).
Don’t miss:
The keiki (kids) menu is extensive and enticing, while grownups will appreciate the happy hour menu’s $6 cocktail, $5 wine and discounted pork belly bao bun, hurricane fries, spicy ahi nachos and more.
1670 Honoapiilani Hwy, Wailuku, 808.500.0553
This gastropub is a welcome oasis in the Shops at Wailea, especially during its 2–5 p.m. happy hour, when the gourmet sliders — short rib, Hawaiian fresh catch, kalua pork and cheeseburger — are just $5. The Island Time Mule and Mid-Day Margarita also cost under two digits at happy hour, and you have until midnight to order anything from the long beverage menu (till 11 p.m. for the kitchen.)
Don’t miss:
For finger food, go for the furikake deviled egg or mezze board with macadamia nut hummus, Maui’s Surfing Goat Dairy and other cheeses, olives, prosciutto, salami and more.
In the Shops at Wailea, 3750 Wailea Alanui Dr, Wailea, 808.727.2038
One of the lively casual restaurants and watering holes on Front Street that lost its home to fire, Captain Jack’s Island Grill reopened at the beginning of 2025 in a much more discreet location — next to the oceanfront pool in the center of the high-rise Sands of Kahana timeshares, north of Kaanapali. It hasn’t lost any of its vitality, though, and is much a sports bar and local hangout as it is a family-friendly, island-plus-Mexican restaurant open for breakfast, lunch and dinner. Bonus: It’s free to park in the Sands of Kahana lot.
Don’t miss:
Crab cakes on their own or as sliders topped with crispy onion strings go down easy, as do the fish tacos and the unusual fish-based “reuben of the sea.”
At Sands of Kahana, 4299 Lower Honoapiilani Rd, Kahana, 808.667.0988
What may be the Valley Isle’s best brunch is served as part of a farm excursion in upcountry Kula, O‘o Farm’s Seed to Cup Coffee and Brunch Tour, which starts with tastings of the organic farm’s estate coffee and other Hawaiian-grown roasts. Offered by reservation only, the tour moves through rows of leafy greens, stone fruit and citrus trees, edible flowers and other plantings before settling down for an open-air brunch with freshly harvested fruits, a farm-egg veggie frittata and Maui venison sausage (with a tempeh version for non-carnivores.) There’s also a lunch tour that typically features fresh fish or chicken.
Don’t miss:
Coffee cherries flavor the honey on the brunch’s locally baked sourdough English muffin as well as the glaze on dark chocolate truffles that accompany the coffee tasting. Don’t forget to save some caffeine consumption for the pour-over that comes with brunch, too.
651 Waipoli Rd, Kula, 808.856.0141
The Maui Ku’ia Estate Chocolate factory in Lahaina, which escaped physical damage in the 2023 wildfire, boasts more than just the island’s best chocolates. Downstairs there’s a counter with rich drinks and pastries made with its complex, fruity chocolate, while upstairs there’s a sit-down cafe serving more sweet treats, including sundaes and gelato, and savory snacks such as Marcona almonds, hummus plates and Maui Bread Co. sourdough. One half of the cafe is the adults-only Chocolate Bar, which shares the ocean and mountain views but offers a full range of alcoholic beverages and wine flights to pair with the house chocolates.
Don’t miss:
Make a reservation for the cafe’s adults-only Sunday Sunset Jazz sessions, which run 5–7 p.m., feature a variety of island artists, benefit Maui music education and come with the opportunity to order a top-notch cheese plate that serves two to three.
78 Ulupono St, Ste 1, Lahaina, 844.844.5842
The first branch of the Aurum Food and Wine casual-elegant restaurant concept outside of Colorado naturally features seafood, but also reflects the connections its Maui-born chef-partner Taylor Ponte and his wife, general manager Natasha Ponte, have made with local farmers and ranchers. The shared lunch and dinner menu brims with island-style gourmet comfort food, including lobster toast, island okonomiyaki, pan-seared kampachi and a paniolo smash burger, but Mediterranean palates will also appreciate the hand-rolled gnocchi, black garlic hummus or meatballs with tzatziki.
Don’t miss:
Ask about the Lopes Farm pork and vegan specials, both well-paired with Lapa‘au Farm pumpkin soup with lemon yogurt, mint and pepitas. Daily happy hour from 3–5 p.m. offers great value on starters and adult beverages — perfect for an early dinner or pick-me-up after browsing Aurum’s neighbors in the Shops at Wailea.
The Shops at Wailea, 3750 Wailea Alanui Dr, Wailea, 808.793.0054
The Valley Isle’s first Peruvian restaurant naturally shines at classics such as lomo saltado, ceviche and Pisco sours. It has also created a lively vibe with daily happy hour from 2–5 p.m. and dancing to reggaeton, cumbia and salsa Friday nights from 10 p.m.–2 a.m.
Don’t miss:
Sweet local watermelon tossed with tangy feta cheese, watercress and basil is particularly refreshing on a hot day, as is the slushy Pisco punch.
71 Baldwin Ave, Paia, 808.868.0520
The owners of revered Sale Pepe Pizzeria e Cucina, lost in the Lahaina fire, reopened their main dining room in spring of 2025, then added their first-ever food stall at Whalers Village in Kaanapali in the summer. The menu keeps decision-making simple: three kinds of fresh-made pasta (fusilli, rigatoni or spaghetti) with a choice of basil pesto, marinara or parmesan cream sauces; four kinds of pizza slices and caesar and caprese salad, all expertly and quickly prepared.
Don’t miss:
The crisp, square Romana slices of pizza — with or without extra mozzarella and spicy Calabrian salami — can quell post-snorkeling hunger pangs fast.
Whalers Village food court, 2435 Kaanapali Pkwy, Ste H-19, Kaanapali, 808.214.8056
The late Maui chef Mark Ellman opened this dinner-only restaurant in 2011, part of a string of popular eateries on the northern Lahaina waterfront that miraculously survived the 2023 fire. The current incarnation has elevated its approach to wine and fresh seafood, with prices to match, but the unforgettable sunsets and sure touch with Italian dishes such as veal osso buco and cioppino may justify the splurge.
Don’t miss:
Come at 4 p.m. for ravioli hour, when limited supplies of freshly made Wagyu beef ravioli are on the menu; pizza with Italian flour is luckily always on the menu.
1295 Front St., Lahaina, 808.667.9390
Executive Chef Ritchard Cariaga has returned to the signature restaurant of Andaz Maui after stints at Carmel Valley Ranch and Arizona’s Miraval resort, ably aided in showcasing island produce and proteins by chef de cuisine Chance Savell. The sharing-style dinner menu is still divided between “garden,” “ocean” and “farm” appetizers and entrees, but it’s best to order only the small plates or ask for an entree half-order so you can sample more delicacies such as buttered red crab with an onsen egg, Kula beet salad with orange goat cheese, and ahi tataki with lilikoi and burrata cheese.
Don’t miss:
The Chef’s Table experience, a customized six-course menu ($195 per person) for up to four guests per table, merits making a reservation well in advance.
Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea, 808.573.1234
Kauai
The Garden Isle’s nickname is one clue how abundant fresh produce is here, showcased in local juice bars and gelato shops as well as in luxurious resort restaurants. There’s also a wealth of humbler poke stands, burger joints, food trucks and local-style diners that draw on the island’s Hawaiian roots and multiethnic heritage of Kauai’s modern population.
The fine dining and sushi restaurant at the luxury boutique Koa Kea Resort hotel has a history of exciting and accomplished chefs that have made the almost-hidden spot worth seeking out. The newest in the line is executive chef Cary Roy, who is leading the intimate, monthly Pa‘ina Dinner series showcasing island- and Hawaii-grown ingredients in a creative, five-course prix fixe menu with premium wine pairings and cocktails.
Don’t miss:
Plan ahead by signing up now for the Pa‘ina Dinner Nov. 6 and Dec. 4. The regular dinner menu may evolve but the fresh local catch is always a good bet.
Inside Koa Kea Resort at Poipu Beach, 2251 Poipu Road, Koloa, 808.743.4288
There’s only one real option for food once you’ve driven to the top of Waimea Canyon, but Koke‘e Lodge continues to hone its food, beverage and entertainment menus to make it a destination all of its own. Hikers can refuel with breakfast and lunch options such as hearty burgers, cornmeal pancakes, breakfast strata, chili and cornbread or a thick grilled cheese on chewy sourdough from Hanapepe’s Midnight Bear bakery. The bar also sources Hawaii ingredients for craft cocktails, like the Mauka Mule with Big Island Gingerade and the Koloa Mai Tai with white and dark Koloa Rum.
Don’t miss:
Listen to live Hawaiian music five days a week (the bar closes at 4:30 p.m., the kitchen at 4 p.m.) and mark your calendar for the artisanal prix fixe dinners the second Saturday of the month ($120), with six courses and an amuse bouche ($12).
3600 Kokee Road, Waimea, 808.335.6061
From plump homespun chocolate chip cookies to trendy Dubai chocolate bars to cupcakes and cheesecakes with island flavors such as lilikoi, ube and kulolo (a taro-coconut milk blend), this truly petite sweet shop packs a lot of indulgence into a small space in Koloa Village shopping center. Overnight oats offer a slightly healthier choice, and you can also order iced coffee or fruit-infused Red Bull to revive after a morning in the sun.
Don’t miss:
Look for daily and seasonal specials, such as the massive but pillow pumpkin spice cinnamon rolls and the local favorite baked good known as pumpkin crunch.
In Koloa Village, 5460 Koloa Rd, A103, Koloa, 808.482.7895
Formerly South East Asia Kauai Thai & Sushi, this hidden treasure on the second floor and back side of Lihue’s Harbor Mall offers elegantly styled sushi rolls, fresh sashimi and well-spiced Thai food for moderate prices, especially by Kauai standards. Tropical cocktails/mocktails and Maui and Kona craft beers on tap can help cool any excess heat, too.
Don’t miss:
For a unique twist on a local favorite, try the green curry loco moco, which swaps out the typical gravy poured over a hamburger patty and fried egg with a creamy, spicy-sweet coconut curry loaded with zucchini, broccoli and bell peppers. You can also sub in tofu or another protein for the burger.
Second floor of Harbor Mall, 3501 Rice St, Ste 2012, Lihue, 808.359.7896
This counter-service breakfast cafe at the Hotel Coral Reef only has a small patio for seating, but has a something-for-everyone menu with local morning favorites like loco moco (eggs your way, topped with gravy over hamburger and rice), fried rice and acai bowls.
Don’t miss:
Ube waffles topped with housemade ube sauce, whipped cream and toasted coconut flakes are a purple mound of decadence.
Inside Hotel Coral Reef, 4-1516 Kuhio Hwy, Kapaa, 808.212.1022
You can’t say the name didn’t warn you: All four of the main menu items at this casual spot in the Koloa Village complex feature smoky, Hawaiian-style pulled pork. Enjoy a heaping scoop of this on top of a pork pineapple sausage or a beef hot dog inside a toasted cheese bun, or inside a grilled cheese sandwich or atop two scoops of white rice, with various additions.
Don’t miss:
The grilled onions and freshly cut pineapple help make the pork and sausage pairing the most popular, but cheese lovers will want that version with muenster and havarti.
Koloa Village, 5450 Koloa Rd, Koloa, 808.631.3071
Tucked off the main highway across from the Costco gas station, this food truck could seem popular because of its convenient location. However, one taste or look at the exquisite, often flower-bedecked creations of chef-owner James Jithitikunchai (previously a sushi chef at Japanese Grandma’s in Hanapepe) will quickly explain why so many patrons are happy to pose for social media pictures with placards saying “I need more sushi.”
Don’t miss:
Anything with tuna or shrimp tempura rocks, but even non-vegetarians should take note of the sweet potato roll with a crunchy tempura Okinawan sweet potato, avocado, wasabi mayo and kabayaki sauce.
403 Ulu Maika St, Lihue, 808.320.0220
Formerly Russell’s, this cute plant-based breakfast and lunch spot has a suitably garden setting where Wailua blends into Kapaa. Chef Jessica Murray clearly has a sweet spot for sweets, such as a variety of breakfast cakes, but also excels at hearty vegan substitutes for traditional dishes such as loco moco and egg sandwiches.
Don’t miss:
Start your day right with ube mochi pancakes and an oat milk espresso drink.
Shops at Wailua Kai (behind Naisla), 4-369 Kuhio Hwy, Kapaa, 808.822.7990
On Kauai, staying open till 9 p.m. is considered late, making Mura Izakaya in Koloa Village can be your new late-night hangout when in Poipu. It’s also a go-to for a shot of Japanese whiskies or tasty dishes such as mochiko chicken karaage, gyoza with kurobuta pork filling and udon.
Don’t miss:
The Kimama ramen features sashimi-grade beef and shiitake mushroom in its silky tonkatsu broth.
Koloa Village (upstairs), 5460 Koloa Rd, D201, Koloa, 808.742.9869
An enterprise that began as the food truck Roots in Culture and later became Kiawe Roots restaurant has now morphed into this airy, all-day restaurant on the second story of the Koloa Village shopping center in historic Koloa. Co-owners and spouses Mark and Tricia Ruiz and their cousin, chef Kaulana Baptiste, have kept some of their former Kiawe Roots favorites on the menu like wasabi pea-crusted fish and the smoked brisket sandwich, but specialize in brunch dishes with local flair, including a rainbow of eggs benedict and loco moco options.
Don’t miss:
The fried brussels sprouts with candied macadamia nuts and pickled beets are almost as decadent as the banana bread pudding, which comes with a potato chip crunch, warm nutella and salted honey butter.
Koloa Village, 5460 Koloa Road, Koloa, 808.431.4508
This dinner-only restaurant in the Safeway shopping center promises locally inspired “gourmet comfort,” which rich dishes such as meatballs stuffed with bacon and guava jam or herb-pached Cornish hen with risotto certainly provide. You can make a meal just from the starters such as ahi carpaccio, fried enoki mushrooms, seared steak with focaccia and watermelon with feta and mint.
Don’t miss:
Add the salad bar option to indulgent entrees such as the 16-ounce ribeye in peppercorn cream sauce or the New Zealand salmon seared in blood orange and served with kaffir lime rice.
You won’t spend a long time perusing the menu at this food truck by the mini golf course in Kilauea. Breakfast consists of three burrito options (plus the choice to have them smothered in mole or New Mexican red chile sauces), while the combined lunch and dinner menu offers just a salad with dried cranberries and pecans and four kinds of brick-oven pizza—with a fermented sourdough crust that will block cravings for anything else.
Don’t miss:
“Hawaiian-style” pizza lovers and haters alike need to try Silver Cloud’s version with fennel sausage, fresh pineapple and pesto, while cheese aficionados should order the Bianca—a decadent mix of local goat cheese and parmesan with a black garlic truffle white sauce and piquant baby arugula.
Anaina Hou Community Park, 5-2723 Kuhio Hwy., Kilauea
Hawaii Island
Known for its excellent Kona coffee and sprawling cattle ranches, this largest of the islands also provides fertile soil for growing vanilla, cacao, tea and numerous tropical fruits. Abalone, shrimp, oysters and other nonnative seafood is also home-grown, thanks to a stream of glacial cold water pumped up from the ocean depths into an aquaculture compound near the Kona airport. Access to fresh seafood and a large population with Japanese heritage and discriminating palates mean it’s easy to find top-quality sushi. Romantic sunset dinner options are also many, if somewhat expensive, on the Kohala Coast.
Born and raised on the North Shore of Oahu, Chef Junior Ulep has hopscotched around some of the state’s best restaurants, elevating menus with a deep understanding of local seafood, beef and produce. Now he’s firing up the kiawe wood grills at Kona Village’s casual Kahuwai Cookhouse, which pays tribute to the original fishing village on site as well as Hawaii Island’s paniolo (cowboy) culture and its Mexican roots.
Don’t miss:
The Keahole ceviche adds Okinawan sweet potato and charred Kahuku corn to Kona kampachi with leche de tigre. At dinner, kiawe grilled short ribs and huli huli chicken are classics.
At Kona Village, a Rosewood Resort, 72-300 Maheawalu Dr, Kailua-Kona, 808.865.0090
With sushi, grilled and other items, there’s a lot to choose from at this Japanese-inspired restaurant at the Fairmont Orchid. The best value, though, is the great Golden Hour (i.e. sunset) prix fixe menu ($65-$85). The three courses include starter choices such as crispy pork-filled bao buns, pork and shrimp wonton or vegetable spring rolls; entrees such as grilled prawns with shishito peppers, local mushroom katsu or an 8-ounce ribeye with yuzu crab croquette; and a divine bruleed Japanese cheesecake with Kona coffee ice cream or the lighter but equally delicious yuzu tart in a black sesame crust with Italian meringue.
Don’t miss:
The daily happy hour (5 to 6 p.m.) at the plush bar and lounge inside the restaurant is a fine reason to leave the beach, with bao buns and other bites plus select beers for $7, wines and well spirits for $12 and specialty cocktails for $14.
Lower level inside Fairmont Orchid, 1 North Kaniku Dr, Kamuela (Kohala Coast), 808.885.2000
The simple and moderately priced menu of burgers, milkshakes, fries and ice cream here in this former bakery café (said to be owned by tech tycoon Mark Benioff) is an homage to In-and-Out and other places where keiki (kids) can grab a snack on their way from school. Since the Tropical Dreams factory store closed to the public a while back, this is also a great place to sample a variety of their delicious flavors.
Don’t miss:
The burgers feature local beef and buns, while the changing lineup of cookies from local baker Sweet Spot Cookies sells out quickly.
64-1056 Mamalahoa Hwy, Waimea
Hilo’s hopping underground speakeasy is an emerald and teal jewel box serving an extensive list of modern and Prohibition-era cocktails, Wailuku Beer Works craft brews, a handful of choice wines and many spirits. The graze-worthy menu of charcuterie, small plates, soups and desserts shows equal expertise and includes local ingredients such as pipikaula (dried beef), papaya and mango.
Don’t miss:
The “devilish eggs” with smoked ahi-infused yolk and the candied pineapple and manchego-wrapped bacon with a Hawaiian chili pepper pico de gallo are great starters before a build-your-own charcuterie board or a bowl of creamy crab bisque.
8 Furneaux Ln, Unit B (downstairs), Hilo, 808.464.4056
Whether it’s beef tataki, filet mignon, sloppy joe or a cheeseburger, you can be sure the meat has been locally raised without antibiotics or hormones, as are the lamb, pork and chicken dishes here at this cozy restaurant inside an actual butcher shop. Lunch is more casual, with chili over rice, sloppy joes, smoked brisket plate and banh mi with teriyaki sliced beef and chicken liver pate among the go-to options.
Don’t miss:
The combo plate of smoked brisket, pulled pork and sausage will fill those carnivore cravings, but don’t overlook the beet salad and the smoked fish dip on the dinner menu, too.
Kamuela Business Center, 64-1032 Mamalahoa Hwy, Ste 101, Waimea, 808.657.4178
Typically only open Fridays and Saturdays, the Pizza Pazza Italian street food truck is perfect for refueling before or after a trip to South Point, 12 miles farther down the road. Choose between pizza with deliciously blistered crusts and farm-fresh toppings or hearty calzones with similar fillings, or for a sweet pick-me-up, try the banana and nutella dessert pizza.
Don’t miss:
You can’t go wrong with the classic margarita but be sure to arrive in time to sample the honey, coffee and chocolate produced on site at the Paradise Orchard & Bee Farm, too.
Paradise Meadows, 93-2199 South Point Rd, Naalehu, 808.217.7612
Just about everything at Mauna Kea Beach Hotel has had a makeover to mark the iconic resort’s 60th anniversary, including Copper Bar, which has expanded its shareable menu of locally sourced Mediterranean, Japanese and American small plates and entrees. You can take kids here — they’re often fascinated by the hula dancer at sunset — or make it a date night, enjoying a romantic sunset over Kaunaoa Bay.
Don’t miss:
If you can’t decide among the three new dips — kabocha hummus with pepitas and smoked paprika, tzatziki and baba ghanoush with jalapeno — order the sampler, which easily serves four and comes with equally addictive grilled housemade focaccia and flatbread. The signature sushi rolls also arrive in hefty portions.
Mauna Kea Beach Hotel, 62-100 Kaunaoa Dr, #A1, Kailua-Kona, 808.882.5707
Above Papa Kona on the second story of aptly named Waterfront Row, dinner-only Papa’s Tapas provides killer ocean views and a spacious deck as well as clubby interior to enjoy its list of 16 small plates to share (with discounted pricing for ordering three, five or seven.) Dishes such as French brie with mango chutney, grilled fresh catch and piri piri chicken wings showcase local flavors, while the cocktail list also makes this a destination for a pre- or post-dinner drink.
Don’t miss:
Pele’s Peach Martini — peach vodka, Hawaiian chili peppers and lime — has a suitably fiery kick, which you can moderate with the goat cheese croquettes with sweet chili honey butter or Armenian spiced mini meatballs with tzatziki sauce.
Waterfront Row, 2nd Floor, 75-5770 Alii Dr, Kailua-Kona, 650.479.6740
Chef Brian Hirata trusted his gut (na‘au) when he left a comfortable job as a culinary educator to start this ambitious gourmet popup that helps preserve Hawaii’s distinctive food culture. His eight-course prix fixe menu, available most Fridays and Saturdays at a farm near Hilo and by reservation only, is best for omnivores excited by the prospect of sampling local delicacies such as koji-cured Maui Nui venison, kanpachi wing tempura and Hawaii Island lamb with Maui onions and mushrooms.
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While the menu changes based on availability, you’re in luck if dessert includes the acala cheesecake, topped with a gel made from the rare native raspberry, or the wafer-thin dried aku “glass.”
Whitehaven Farm, Pepeekeo (see website for directions), 808.468.1164
The younger sibling of the original Temple Bar in Hilo also boasts delicious flatbreads and other locally sourced savory dishes to pair with a wide range of local craft beer, artisan cocktails and other adult beverages. Start wtih Kona kanpachi ceviche, baba ganush or seared sashimi-grade ahi tacos, but save room for the bourbon bread pudding or a scoop of housemade ice cream.
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Saturday and Sunday brunch starts at 8 a.m., a perfect time to try the egg fried rice with garlic, ginger and kimchi, or the pan-fried kalo (taro) and cassava with chimichurri.
75-5799 Alii Dr. #A1, Kailua-Kona, 808.331.2606
The Four Seasons Resort Hualalai’s casual, outdoor Mediterranean-themed restaurant, which makes a mean brick oven pizza at lunch, really shines at dinner (when reservations are required.) The hearty mafalde Bolognese combines beef, veal, pork, pancetta and soffritto, but vegans have a half-dozen or more tasty dishes to choose from as well.
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Every Thursday evening the restaurant features specials from a different Italian region. At lunch, you can’t go wrong with the mahi tacos or the crispy mahi sandwich.
Four Seasons Resort Hualalai, 72-100 Kaupulehu Drive, Kailua-Kona, 866.647.9087
Originally called Alebrije, this cheery restaurant on the second story of the Shops at Mauna Lani certainly carries plenty of its new namesake liquor, claiming to have the most varieties of Tequila of any restaurant in Hawaii. Yet it’s the deft touch with regional Mexican specialties—plus vegetarian options such as cauliflower tacos and soyrizo enchiladas—that make it worth seeking out, whether you order one of the excellent margaritas or a Mexican Coke.
Don’t miss:
The Swiss enchiladas enfold chicken in a creamy salsa verde with mozzarella, while hefty bowls with rice, beans, fries and coleslaw come topped with battered fresh catch or cauliflower.
The Shops at Mauna Lani, 68-1330 Mauna Lani Dr #111, Kamuela, 808.731.4099
Kailua-Kona’s original brewpub continues to grow into its new-old identity under the independent Kona Brewing Hawaii, spun off in 2020 from Anheuser-Busch’s Kona Brewing Co. operations on the continent. The recently revamped menu still features fresh ahi and other fish caught daily by Ulaula Fish Company’s Jeff Silva, plus hand-tossed pizzas, sandwiches and salads, just with even more local ingredients, including kimchi cucumbers, avocado fries and the fruit syrups in shave ice.
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Wash down the KB Smash Burger (made with local beef and pork, of course) or the classic grilled cheese on Arise Bakery Sourdough with one of the new, only-in-Hawaii seasonal brews, and sign up for a tour of the ultra-sustainable brewery nearby.
74-5612 Pawai Pl, Kailua-Kona, 808.334.2739
CanoeHouse isn’t the only restaurant at the Mauna Lani with a killer ocean sunset view, but it’s the most casual, with picnic tables, Adirondack chairs and a predominantly sandwich-and-salad lunch and dinner menu. But as part of the Auberge Resorts Collection, anything culinary gets special attention, so the bacon in the Smoked BLT benefits from a guava barbecue glaze, vegetarians can enjoy tofu poke or falafel tacos, and the poke and seared ahi wrap boast impeccably fresh fish.
Don’t miss:
From June 7 to Sept. 1, 2025, the dinner menu reflects a collaboration with Los Angeles’ cutting-edge sake bar OTOTO, featuring four premium sakes by the glass or bottle, and a dozen dishes such as okonomiyaki, roasted Okinawan sweet potato and Japanese-inspired takes on fried chicken wings, potato salad, a burger and a fish sandwich.
Mauna Lani, Auberge Resorts Collection, 68-1400 Mauna Lani Dr, Kamuela, 808.885.6622
When Steve and Jackie Jefferson first experienced rum agricole (rum made from fresh sugarcane juice) in the Caribbean, it led them back to their home state of Hawaii to produce their own rum from the sugarcane fields of North Kohala.Their airy restaurant and private tasting room a Queens’ MarketPlace on the Waikoloa Beach Resort is an appealing place to sample their wares, learn to make a mai tai, or enjoy a meal of local favorites such as mochiko chicken, fish tacos, short ribs and malasadas (Portuguese-style doughnut holes) with a decadent trio of rum-tinged dipping sauces.
Don’t miss:
Try to align your visit with the guest chef-led, themed tasting dinner the last Sunday of the month; the June 29 meal features Kuleana rums and mango and ahi dishes by Joseph Rose, Four Seasons Resort Oahu executive chef.
Queens’ MarketPlace, 69-201 Waikoloa Beach Dr, Kamuela, 808.238.0786
