WHAT’S NEW AT THE HUALĀLAI GRILLE

> In January, Hualālai Grille—a steak house open to both Members and nonmembers of Hualālai Resort—introduced a revamped menu that is a cut above what was already a mouthwatering list of dishes.

A standout from the menu is a 10-ounce cut of Iberico pork secreto, a Spanish ham prized by gourmets. The pork, according to Hualālai executive sous-chef James Ebreo, is “a cut on the outside of the front of the shoulder that has a lot of flavor.” concept every night between 4:30 p.m. and 8 p.m. Smith knew that she had a hit on her hands when Members spontaneously offered thank-yous and complimented the menu. “To receive that much positive feedback confirmed that we were providing our Members with a wonderful new private oceanfront dining experience,” she says. “They embraced it wholeheartedly.”

Other dishes sure to please include a Kona kanpachi filet with capers, Meyer lemon, and brown butter that is prepared in front of the diners, and the Japanese A5 Wagyu rib eye, which Ebreo says has proven “very popular” despite being priced by the ounce. Sides of brussels sprouts and spicy fried rice (with Kona Cold lobster) have also been added to the Hualālai Grille menu. In addition to the new offerings are some old favorites, including one sauce selection that initially had been rotated out. “We removed the blue cheese fondue,” Ebreo says, “but we had to add it back due to numerous requests from guests.” —S.G.S.

In creating the first dinner menu for Hualālai Canoe Club and, by extension, setting the tone for all the restaurant’s future dinners, James Ebreo aimed for a menu that was “a little classy, but with classic comfort food.” The executive sous-chef held over the Asian burger and the daily fresh-catch taco from the lunch menu, as well as the ever-popular sushi choices. Alongside them he offered entrées of pan-roasted free-range chicken with piri-piri sauce and a warm quinoa salad, and tandoori spice-rubbed mahi-mahi with saffron basmati rice and kachumber (a salad dish from India that typically features cucumbers, onions, and tomatoes). The wine list expanded accordingly, though Ebreo notes that Members also like to bring their own bottles, and Hualālai Canoe Club does not charge a corkage fee.

In mid-March, Ebreo was well into the process of updating Hualālai Canoe Club’s dinner menu for summer. He wasn’t ready to reveal specifics about new dishes, but he made it clear that the bestreceived debut on the inaugural dinner menu—the fajitas—had made the cut. To Ebreo, it was no surprise that the fajitas had outperformed every other Hualālai Canoe Club entrée, old and new. “Steak, chicken, or shrimp—three nights a week, you can order a different fajita,” he says. “Homeowners like it when they get a choice.”