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.
Founded by a father-son team in Canada in 1982, the Earls empire now includes a Waikiki restaurant among its more than 70 locations featuring eclectic menus with dollops of local flavors: Tomato and feta shakshuka, Nashville crispy chicken and waffles, spicy Calabrian pasta with fresh burrata and caramelized chorizo — there’s definitely something for everyone. That includes night owls, with a happy hour menu available in the lounge from 10 p.m. till “late” nightly.
Don’t miss:
Guava pineapple pancake and coconut cream pie will sate a tropical sweet tooth, while the seafood platter with oysters, jumbo shrimp cocktail, ahi tuna tataki, spicy California roll and lobster tail can serve as an entree for two.
2280 Kalakaua Ave, #201, Waikiki, 808.751.2299
The closing of Andrew Le’s groundbreaking Chinatown restaurant The Pig & the Lady was fortunately not the end of the line for his Vietnamese-inspired cuisine. He’s now spreading culinary goodwill in a handsome new indoor-outdoor space next to the Goodwill in Kaimuki, with takeout, Door Dash and Uber Eats as an option for those who can’t snag a reservation (later seatings are a good option, too.)
Don’t miss:
While there’s plenty of meat on the menu, vegetarians will delight in choices such as the roasted spiced kabocha banh mi, fried enoki mushrooms and a silky, aromatic vegan pho.
Civil Beat Plaza, 3650 Waialae Ave, #120, Honolulu, 808.585.8255
Hawaii’s best speakeasy with a view may have an exclusive address, but it’s open to the public — at least until it reaches capacity on any given night. Behind the pale pink door of Room 516 at the Four Seasons Resort Oahu at Ko Olina, this rooftop lounge offers killer sunset views, cozy seating for couples and larger groups and exquisite (and pricey) craft cocktails showcasing island spirits and ingredients, among other beverages.
Don’t miss:
Spicy margarita lovers should order the Hi-State Margarita, which includes hibiscus-calamansi foam and a Hawaiian chili tincture. Plan ahead, though: Five One Six is only open from 4:30–7:30 p.m. Thursday through Saturday, and closes in inclement weather.
Room 516, Four Seasons Resort Oahu at Ko Olina, 92-1001 Olani St, Kapolei, 808.679.0079
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
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.
Beloved by residents and visitors alike, Ko restaurant at Fairmont Kea Lani has reopened with a new executive chef who continues founding chef Tylun Pang’s commitment to honoring Maui’s multiethnic plantation heritage and the island’s modern farmers and fishers. The familiar-but-inventive dishes are labeled “small kine” (appetizers like the Filipino-inspired Maui venison longanisa lumpia), “grindz” (main courses like the Japanese-inspired ahi shokupan katus) and “ohana style” (share platters like Papa Pang’s Kaukau Tin, a reference to the plantation-era lunchbox.)
Don’t miss:
Order the Ko Luau and feast Hawaiian-style on fish and poi laulau, squid luau, kalua pork, ahi poke and kulolo (a coconut-taro fudge).
Fairmont Kea Lani, Maui, 4100 Wailea Alanui Dr, Wailea, 808.875.2210
By Hawaii resort standards, the nightly three-course tasting menu at Cane & Canoe at the ultra-luxurious Montage Kapalua Bay is a great value. Named after executive chef Justin Purpura, the nightly Chef Purpura’s Palate menu ($110) highlights the island’s bounty, but you can also enjoy his finesse with a la carte dishes such as coconut curry bisque, Kauai shrimp scampi and Wagyu short rib.
Don’t miss:
Neal Maloney, founder of Morro Bay Oyster Co,, brings his briny wares to Montage Kapalua Bay Dec. 12–14, including an oyster and Champagne evening in the oceanfront Champagne Hale, a four-course “Friends of the Chef” dinner at Cane & Canoe and oyster shucking with cocktails by the Sunset Pool.
Montage Kapalua Bay, 1 Bay Dr, Kapalua, 808.662.6681
You won’t find breakfast, or blue boxes, at this Tiffany’s, but the throngs inside this longtime, casual Wailuku hangout are a tribute to Top Chef celebrity Sheldon Simeon’s makeover of its menu — and his wisdom in keeping a few old favorites like the honey walnut shrimp on it. The hearty comfort food includes a classic cheeseburger, saimin and a brisket-based “just like oxtail” soup, but you can also go healthy with the caesar broccolini or fish of the day.
Don’t miss:
The mac salad with Maui potato chips, tamago furikake and “plenty mayo” is almost as decadent as the Basque-style ube cheesecake with cookie crumble and white chocolate ganache.
1424 Lower Main St, Wailuku, 808.249.0052
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
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 multi-year, multimillion-dollar renovation of the Royal Sonesta Kauai Resort Lihue (formerly the Kauai Marriott) has resulted in new looks and concepts for its dining venues, including the sleek Royal Lanai. In the morning, pick up a Kauai coffee and farm stand bowl with egg, kale and breakfast potatoes or pineapple cream cheese danish from the grab ‘n go cafe, and return in the evening for jalapeno hamachi sashimi or a calamansi daiquiri from the Royal Lanai Sushi & Spirits menu.
Don’t miss:
Dining at sunset in one of the gazebos overlooking the enormous flower-shaped pool and Kalapaki Bay is a memorable way to end the day.
The Royal Sonesta Kauai Resort Lihue, 3610 Rice St, Lihue, 808.245.5050
One of three tiki bars on the Garden Isle, the thatched-roof Mamahune’s hides on the ocean side of Hilton Garden Inn, Wailua Bay. It’s worth seeking out for a casual, family-friendly menu of tacos, burgers and fried chicken, as well as seasonal specialties, as well as the quintet of mai tais to choose from.
Don’t miss:
Ulu (breadfruit) hummus and fresh catch or kalua pork tacos are good any time of day, and like the rest of the menu, available till 9 p.m. daily (which is practically midnight on Kauai.)
Hilton Garden Inn, Wailua Bay, 3-5920 Kuhio Hwy, Kapaa, 808.823.6000
One of several dining venues creating a lively scene in the two-story Koloa Village shopping center, Koloa Thai Bistro may be the most colorful in terms of interior and cuisine. Mahimahi in yellow Hawaiian pineapple curry or green Thai curry arrives in a fish-shaped celadon platter, while the red walls are as bright as the ketchup accompanying the corn dog bites and chicken nuggets on the kids menu.
Don’t miss:
The Japanese-style chicken katsu curry, karee vegetable and Northern Thai-style Khao Soi chicken bring beautiful shades of gold to the table and flavors to complement staples such as pad Thai and drunken noodles.
Koloa Village, 5460 Koloa Rd, Koloa, 808.359.7878
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
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.
Dietitians might not agree doughnuts can be pono (righteous), but the mochi and cake doughnuts, malasadas and local coffee hit the right spot for many a Queens’ Marketplace food court patron, based on how quickly some pastries sell out. The wreath-like mochi doughnuts sport tropical flavors such as li hing mango, guava and lilikoi poppy, but you can also find classic jelly and Bavarian cream doughnuts, as well as a few savory egg sandwiches.
Don’t miss:
The marshmallow-dotted Hot Cocoa chocolate mochi doughnuts and pumpkin crunch cake doughnuts are November specials — enjoy them while you can.
Queens’ Marketplace food court, Waikoloa Beach Resort, 69-210 Waikoloa Beach Dr, Waikoloa
Executive chef Jeric Genavia and his brother and sous chef Jayson Genavia bring sophisticated techniques to steak, lamb shank, fresh island produce and seafood, while the liquor list includes more than two dozen “kamaaina spirits,” i.e. produced in Hawaii. Dishes like kalua pork spring rolls, niu (coconut) ceviche and the togarashi crusted seared ahi, among others, will also help you get into the local spirit.
Don’t miss:
Make a meal out of the new happy hour menu, including ahi macnut tartare, bulgogi fries with steak bites or kalua pork, and crispy shrimp lettuce cups, washed down with a lilikoi martini or habanero margarita from the bar designed by local artist Seth Greene.
75-5995 Kuakini Hwy, Kailua-Kona, 808.327.0209
Formerly a fixture at the Parker School farmers market, this family-run outfit now shares its delicious Lebanese cuisine from an outdoor dining compound down the road. The entrees are simple but satisfying: Grilled kofta (beef and lamb meatballs), grilled chicken or falafel, in pita wraps or on plates with rice, fattoush salad or fries, respectively.
Don’t miss:
Make your own mezze plate with baba ghanoush, hummus, labneh, pita chips and a side of the signature tabouleh.
Olikai Center, 64-705 Waikelehua Pl, Waimea, 808.480.1202
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.
Don’t miss:
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 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.
Don’t miss:
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
