Hawaii Kauai Dining in Paradise 2016-2017 by Morris Media Network

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

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FOOD HUB COCONUT CRAZE BIZARRE DELICACIES

DINING IN PARADISE CONTENTS

where GUESTBOOK

KAUA‘I

HAWAI‘I DIRECTOR Buddy Moore 808.955.2378 ASSOCIATE PUBLISHER Glenn Kobayashi

ADVERTISING & CIRCULATION INDEPENDENT SALES CONTRACTOR Danial T. Garven CIRCULATION & MARKETING DIRECTOR Sidney Louie

EDITORIAL & DESIGN SENIOR EDITOR Simplicio Paragas EDITOR Kristen Nemoto ART DIRECTORS Chris Cardelli, Veronica Montesdeoca

MORRIS VISITOR PUBLICATIONS

MVP | EXECUTIVE

D6 FOOD HUB SUSTAINABLE GROWTH Hānai Market co-owners stock their shelves with local products and ready-to-prepare meals. BY SIMPLICIO PARAGAS

D14 TREE OF LIFE

PRESIDENT Donna W. Kessler CHIEF STRATEGY OFFICER Reab Berry CHIEF FINANCIAL OFFICER Dennis Kelly VICE PRESIDENT OF OPERATIONS Angela E. Allen VICE PRESIDENT, INTERNAL BUSINESS DEVELOPMENT Karen Rodriguez REGIONAL VICE PRESIDENT OF SALES Courtney Fuhrmann GENERAL MANAGER, WHERE MAPS Christopher Huber DIRECTOR OF CIRCULATION Scott Ferguson NATIONAL MARKETING MANAGER Melissa Blanco

MVP | CREATIVE

CHIEF CREATIVE OFFICER Haines Wilkerson SENIOR REGIONAL EDITORIAL DIRECTOR Margaret Martin DESIGN DIRECTOR Jane Frey DIRECTOR OF PHOTOGRAPHY Isaac Arjonilla CREATIVE COORDINATOR Beverly Mandelblatt

MVP | NATIONAL SALES

LET’S GET COCONUTS Ancient Native Hawaiians embraced the versatile staple. BY SIMPLICIO PARAGAS

VICE PRESIDENT, NATIONAL SALES Rick Mollineaux 202.463.4550 VICE PRESIDENT, NATIONAL MARKETING Adeline Tafuri Jurecka DIRECTOR OF PARTNERSHIPS & NATIONAL DIGITAL SALES

Bridget Duffie 706.821.6663

NATIONAL SALES COORDINATOR David Gately

MVP | PRODUCTION

D22 BIZARRE DELICACIES MUST-TRIES WHILE ON THE GARDEN ISLE Exotic flavors are appreciated by those willing to try them.

PUBLICATION SERVICES DIRECTOR Kris Miller PUBLICATION SERVICES MANAGER Cher Wheeler DIGITAL IMAGING & RETOUCH Erik Lewis

MVP | MANUFACTURING & TECHNOLOGY

DIRECTOR OF MANUFACTURING Donald Horton TECHNICAL OPERATIONS MANAGER Tony Thorne-Booth E-MAIL FOR ALL OF THE ABOVE: FIRSTNAME.LASTNAME@MORRIS.COM

BY KRISTEN NEMOTO

©YOONIQ IMAGES/ALAMY STOCK PHOTO

D28 DINING GUIDE WHERE TO EAT ON KAUA‘I T H E G U I D E TO LO C A L C U I S I N E

ON THE COVER

A bowl of steaming ramen from chef Roy Yamaguchi’s new restaurant Eating House 1849.

2017

FOOD HUB COCONUT CRAZE BIZARRE DELICACIES

E~KAUDP_161200_HRA_cover.indd 1

1833 Kalākaua Blvd., Ste. 810 Honolulu, HI 96815 Phone: 808-955-2378; Fax: 808-955-2379 www.wheretraveler.com DINING IN PARADISE® is produced by Where®Hawaii, a division of Morris Communications, Co., LLC. 725 Broad St., Augusta, GA 30901. Where® magazine and the where® logo are registered trademarks of Morris Visitor Publications. MVP publishes Where magazine, Where® QuickGuide, IN New York, and IN London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association. On Kaua‘i, DINING IN PARADISE is pleased to be a member of these following associations: MVP IS A PROUD SPONSOR OF LES CLEFS D’OR USA

10/21/16 3:15 PM

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PHOTO CREDIT GOTHAM BOOK 5.5/9PT

FOOD HUB More than just a grocery store, Hānai Market nurtures sustainable island practices. BY SIMPLICIO PARAGAS PHOTOGRAPHY BY DANIEL LANE

Build it and they will believe. So thought Collin Darrell and Adam Watten. When the two veteran restaurant industry professionals shared their ideas about opening a hybrid market-restaurant, they were met with skepticism and strongly advised, “not to do it.” It was too cost prohibitive; it wouldn’t work; Kaua‘i wasn’t ready for such a progressive concept. But despite all the justifiable reasons not to open, they did. On January 15, 2015, Darrell and Watten came out with Hānai, establishing a pop-up restaurant at a friend’s coffee shop. Dinners were served only on Friday and Saturday nights, and soon they were the ‘toque’ of the town. By April 1, they had secured the financing and the right location to open their own independent brick-andmortar establishment. “What we started was supposed to be a restaurant,” says Darrell, referring to the conversion of a former grocery store in Kapa‘a into a full-service eatery. “But 10-and-a-half months later, we still couldn’t get the restaurant up and running.”

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(Previous spread) Co-owners Collin Darrell and Adam Watten. (This page) Fresh produce include breadfruit, bananas, tomatoes and seasonal mangoes.

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Fortunately, Darrell’s and Watten’s three-prong business plan also included a butcher shop and a farmers market, which they could start immediately. Hence, “Market” was tacked on at the end of Hānai, and the gourmet shop was open. The concept, though, significantly differs from the big-box grocery outlets; Hānai Market’s shelves are strictly lined with products that are sourced from the islands, mostly on Kaua‘i. “From a chef ’s perspective, the store is a celebration of Kaua‘i’s produce,” says Watten, the former executive chef at Red Salt at The Koa Kea Hotel in Poʻipū. “It’s unique food that represents Kaua‘i. Using nothing out of state is our impetus.” Prior to Hānai Market, Darrell launched Grow Culture, a Kaua‘ibased organization that bridges healthy conversations between farmers and chefs. As the company’s creation director, the native Philadelphian explored the local food scene, meeting farmers, fishermen and ranchers. With their help and products, he organized 62 dinners

with 11 different chefs over a four-year span. This research-anddevelopment period allowed Darrell to conceive his next venture, which demanded the talents of a chef who shared his passion for food and sustainable values. “I shopped around and started to ‘date’ Adam,” Darrell laughs. “I cold called the hotel where he was working and invited him to come down. I heard a lot of good things about him and knew that he had an interesting culinary background. We talked a lot about food and we agreed to launch a series of pop-up dinners.” Deciding on the name Hānai was a natural choice, since the term’s definition of “to adopt, to be close, to nourish and to sustain” match the ethos of both partners. With Darrell’s experience at the front of the house and his expertise knowledge of wines and Watten’s adeptness in the kitchen, they’ve established a solid reputation in the community. Sales are brisk and demand for local products continues to soar among visitors and locals alike.

Step up to Aloha!

• Fresh Caught Seafood Entrees • Sushi Bar • Mouthwatering Ribs • Signature Fish and Chips • Pastas and Salads • Full-service Bar • Keiki Menu • Lunch-11:30 - 3:30 PM • Happy Hour 3:30 - 5 PM • Dinner 5PM - 8:30 PM • Ching Young Village, Hanalei • Res. 808/826-9701 • Bouchonshanalei.com • Master Card, Visa and American Express

(Top) Collin Darrell will conduct wine classes, teaching enthusiasts the subtleties of various vintages. (Above) Adam Watten sources meats from local ranchers.

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“We’re a food-based business and not commodity providers,” Darrell explains. “We only carry local ingredients.” This includes two staples: flour that’s made out of local breadfruit, cassava and kiawe beans, and a butter substitute in the form of rendered lard. Shoppers will also find a variety of herbs and greens, such as curry leaves, chocolate mint and chives, along with kalo (taro), soursop, lemongrass, radicchio, kale, green onions, celery and lettuce. Juicy mangoes, lychee and breadfruit are among the seasonal fruits. The Market will also carry a line of grass-fed beef, along with premarinated meats and pork chops. “We’re getting good food to people,” Watten says. “We’re not pretentious; we’re passionate about food.” Watten also offers prepared sauces and jellies, such as kumquat compote and jelly, jaboticaba syrup, coconut curry, citrus marmalade, barbecue sauce and honey. Ready-to-cook meals offer restaurant-caliber food without the hefty tab. Soups, brick-oven-baked pizzas, salads

and other hot entrees can be taken out and enjoyed at home or in your hotel room. Those with an appetite for learning can take educational cooking and/or wine classes, which are scheduled frequently and cover a range of topics from vegetable identification to the different types of Hawaiian fish and “Old World Vs. New World” wines. “We want to be a food hub,” Darrell notes. “We’re a classroom, market and dining room all in one spot.” They're also sustainable. By supporting island farmers, fishermen and ranchers, Darrell hopes to reduce their carbon footprint and food travel time. It is estimated that the average American meal is transported about 1,500 miles — about 4,000 in the case of Hawai‘i — to get from farm to plate. Now it’s about 25 miles or less, if shopping at Hānai Market. “Our business plan follows a reverse process,” Darrell explains. “We start with ʻWhy,’ and how and what ensue. This is all still a work in process and that s totally fine because we want to grow the business organically.”

We are 2016 Hale’Aina Award Winner ‘Best Restaurant in Kauai’ and 2016 Wine Spectator Award Winner

Gourmet Pizza and Burgers is open daily from 11am-9pm (808) 745-8385 www.MerrimansHawaii.com/gourmet-pizza-burgers Located at The Shops at Kukui’sula 2829 Ala Kalanikikaumaka St. #G-149

The Fish House is open daily from 5:30pm - 9pm

(808) 742-8385

2014 “Best Kauai Restaurant” Honolulu Magazine Hale ‘Aina Winner

www.MerrimansHawaii.com/fish-house

2015 Wine Spectator Award Winner

Sunset Views

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TREE OF LIFE While not indigenous to Hawai‘i, the versatile coconut palm was embraced by ancient Hawaiians who used the tree and seed nut in daily life. BY SIMPLICIO PARAGAS

Towering palm trees bend and sway amid the gentle trade winds, their fronds waving as if welcoming visitors. Some call it the “tree of heaven.” Others refer to it as the “tree of life.” And in ancient Polynesian times, the coconut palm was a revered plant that yielded many uses. Believed to have originated in the IndoMalaysia-Melanesia triangle, the coconut is considered a “canoe plant” in Hawai‘i with varying mythic tales as to its origins. According to one legend, Apua and Aukele, two brothers who lived on Kaua‘i, sailed from Kahiki (Tahiti) with the palm tree seeds, along with taro and bananas. They landed at Puna on the Hawai‘i Island and planted the first trees there. Alternatively, another folklore credits the god Kane as introducing the coconut to Hilo and

planted it there to provide food for “earth children.” Another well-known legend recounts the story of a young Hawaiian boy, the son of Hina and Ku, the goddess of female spirits and the god of male spirits, respectively. After returning to his homeland of Tahiti, Ku is longed for by his son who solicits the help of his mom. In response, Hina chants to their ancestor, the coconut tree, singing “niu-ola-hiki,” (o life-giving-coconut of Tahiti). She continues with “niu-loa-hiki” (o fartraveling coconut) when a coconut sprouts in front of her. She wakes her son and instructs him to climb the tree and hold on while she continues to chant. The coconut sways and bends, it stretches and grows, it stretches over the ocean until its leaves rest on Tahiti, and son and dad are reunited.

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According to late author Lynton Dove White, the jelly-like spoon meat of a green nut is called ‘o‘io. “The next stage is haohao, when the shell is still white and the flesh soft and white,” wrote White in her seminal book “24 Canoe Plants of Ancient Hawai‘i.” “Half ripe, at the ho‘ilikole state, it is eaten raw with Hawai‘i red salt and poi. At the o‘o stage, the nut is mature but the husk not dried. The flesh of a mature nut at the malo‘o stage is used to make coconut cream, which when mixed with kalo (taro) makes a dish called kūlolo; with ‘uala (sweet potato) it is called poipalau; and paipaiee with ripe ‘ulu (breadfruit). These delicious dessert-like foods were traditionally cooked in the imu, underground oven.” “It’s one of those ingredients that you have to have in your kitchen,” says Thai native and restaurateur Chai Chaowasaree. “I’ve cooked with coco-

(PREVIOUS SPREAD) ©ANNIE ENGEL/MEDIABAKERY; (THIS PAGE FROM TOP) ©PUHHHA/ISTOCK; ©JUSTIN HORROCKS/ISTOCK

The cocos nucifera (coconut tree) has multiple uses in Hawaiian culture. Its trunks and shells are used to make bowls and drums, while its meat and water are incorporated into recipes.

Regardless of origin, the coconut palm is one the most versatile plants of the tropics. Its trunks, husks, shells, leaves and fronds are turned into bowls, pahu (drums), clothing, fans and tools. Aboard the Hōkūle‘a — a replica of a Polynesian voyaging canoe that’s on a circumnavigational journey — the lashings are made of durable sennit, the coarse rope yarn spun out of the fibers of the coconut husk. In the kitchen, the cocos nucifera (coconut) has long been a staple in the Hawaiian diet, used to create such sweet treats as kanten, a gelatinous confection that’s firmer than Jello-O; and haupia, coconut cream custard cubes that are often served at lū‘au. Meanwhile, the copra (dried coconut flesh) can be incorporated into desserts, while the desiccated coconut or coconut milk is frequently added to curries and other savory dishes.

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nut all my life. I use it to make curries, soups and desserts. And look how popular coconut water has become throughout the years. I remember as a kid, street vendors and hawkers would be selling coconut water for pennies and now it’s the latest trend.” Indeed coconut water has replaced the sugary drinks in the refrigerator case or on the shelves at grocery stores. Such elite celebrities as Rihanna, Madonna and A Rod have all endorsed certain coconut water brands, touting the refreshing beverage’s nutritional values. According to a study published in 2012 in the Journal of the International Society of Sports

Nutrition, coconut water performed as well as a carbohydrate-electrolyte sports drink when it came to markers of hydration and exercise performance. With its electrolyte properties, coconut water contains nearly all the essential nutrients the body needs to rehydrate. It also has fewer calories and virtually fate free. Interestingly, the thin watery liquid served a different purpose during World War II, when both sides of the war in the Pacific regularly used coconut water — siphoned directly from the coconut — to provide emergency plasma transfusions to wounded soldiers. No wonder it’s considered the tree of life among many Pacific Islanders.

©RANDOLPH JAY BRAUN/ISTOCK

Considered a “canoe plant,” the coconut tree’s origins can be traced back to the Pacific islands of Melanesia, Polynesia and Micronesia.

Best Mexican food in Hawaii From our familia to your Ohana 5 years serving Kauai fresh fruit agues frescos in Kapaa.

Paco’s

Dining In - Catering- Takout

Tacos H sits on ouse the cor ner of N and Kuh ui Stree io Highw t ay, near Hawaii. Bank of Inside, P aco, the behind t man he food , cooks Mexican specialt ies alon g with America nized fa vorites .

BREAKFAST • LUNCH • DINNER • COCKTAILS • HAPPY HOUR 3-5

Kilauea – Paco’s Tacos Lighthouse • 808-828-2999 4460 Ho’oku Road Kilauea, Hawaii 96754 Open 11AM–8PM

Kapaa – Paco’s Tacos House • 808-822-9944 4-1415 Kuhio Highway Kapaa, Hawaii 96746 Open 8AM–9PM

Kalaheo –Paco’s Tacos Cantina • 808-332-5792

854 Pu’u Road Kalaheo, HI 96741 at Kukuiolono Golf Course • Open 8AM–5:30PM

w w w. PA C O S TA C O S K A UA I . c o m

“A Hole Lotta Flavor!”

• Polish sauage or Non-GMO veggie dogs • Fresh baked, natural buns • Garlic Lemon secret sauce and Hawaiian fruit relish. • Chosen as one of the Top 10 hot dog stands in America by The Travel Channel “I couldn’t imagine what mango on a hot dog and all of these ﬂavors would taste like together... It’s delicious. I love it!” - Anthony Bourdain

www.Pukadog.com

South Shore Poipu Shopping Village Open Daily 10am-8pm 808.742.6044

BIZARRE FOODS Hawai‘i’s tradition of ‘exotic’ flavors is appreciated by those willing to try them.

PHOTO CREDIT GOTHAM BOOK 5.5/9PT

BY KRISTEN NEMOTO

D I NI N G IN PA R A D ISE

(OPPOSITE PAGE) ©BRANDON TABIOLO/GETTY IMAGES; (THIS PAGE, FROM TOP) ©YOONIQ IMAGES/ALAMY STOCK PHOTO ; ©BLUE JEAN IMAGES/GETTY IMAGES

Perhaps it’s the texture. The smell. The way it’s made. The way it tastes. Maybe it’s the thought of eating “that part” of an animal or an unusual food product that makes people’s stomachs turn and faces squint. Call it a delicacy. Call it interesting. Call it anything you’d like but don’t — by any means — call it “bizarre” or “gross” until you’ve actually tried it. It may not be your cup of tea, but to others it’s delicious. Today, ethnic flavors once considered exotic have become familiar. And no longer do we shy away from such food but we crave it instead. ‘OPIHI

Strong enough to withstand ferocious waves beating against a usually sharp and steep rocky edge, the ‘opihi — also known as snails — is a Hawaiian delicacy that’s often served at local gatherings such as a family lū‘au (Hawaiian feast) or picked and eaten straight off of its dangerous terrain. The price per pound is a bit steep but for good reason as courageous ‘opihi pickers often risk their lives to hand-pick the raw dish — calling the miniature creatures Hawai‘i’s deadliest catch. Other than traditionally shucking out the snail and popping it in your mouth, ‘opihi tastes delicious with a splash of vinegar, garlic, shoyu (soy sauce) and chili pepper water. NATTO

If the words “pungent” and “gooey” were to marry, their offspring would produce a traditional Japanese dish known as natto. Often shunned by the palates of those who cannot get over its overpowering fermented smell or long strings of glue-stick-gelatinous goodness, natto has been satisfying the appetites of local Hawai‘i (mainly Japanese) residents since the early 1900s. It’s traditionally made by

wrapping small quantities of boiled or steamed soybeans in rice straw, which is then vaccinated with a bacterium and left to ferment for a day under hot, humid conditions. Readily found at any local grocery store and largely available at Japanese restaurants, natto can be eaten straight out of the package or, as many kama‘aina (local residents) prefer, served atop a hot bed of steaming white rice with a splash of shoyu and freshly chopped green onions. CHICKEN FEET

If the look and texture of cow tongue deters you, Chinese-style chicken feet might also be a problem. You’d be missing out, however, on its sweet yet savory chewy cartilage, skin and bones that are served from bustling dim sum carts in Chinese restaurants. Luscious flavors of star anise, fresh ginger, oyster and black bean sauce satiate your appetite and soon the entire plate is left with just tiny parcels of bone remnants. Even if you cannot stand the sight of feet on your plate, take a moment to at least try this labor-of-love dish and appreciate its flavors and spices. SISIG

Anthony Bourdain calls it the perfect beer match. Filipinos call it sisig, which means to snack on something sour. In its present popular form, sisig is composed of a holy trinity of ingredients in Filipino cuisine: pork ears, cheek and jowl, which are slowly braised then grilled over charcoal. The dish is believed to have originated with local residents who bought unused pig heads — since they were inexpensive — from the commissaries of Clark Air Base in Angeles City, Philippines. Today, the dish is a popular pulutan (any food that accompanies beer) and is often served on a sizzling platter.

(Opposite page) ‘Opihi is a prized Hawaiian snail. (This page, from top) Natto has long been recognized as one of Japan’s most unusual foods. Chicken feet are a Chinese delicacy.

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SPECIAL ADVERTISING SECTION

THE HANALEI GOURMET

KILAUEA FISH MARKET

Located in the “Old Hanalei Schoolhouse” circa 1926, The Hanalei Gourmet offers a unique approach to your culinary needs. “The Deli,” on one side has delectable treats to go including Hawaiian style backpack coolers for the beach, Na Pali hiking, or kayaking. “The Cafe” next door boasts a full tropical bar with award winning drinks, micro-brews and fine wine. Lunch is served daily from 10:30 a.m. to 5:30 p.m. Dinner is served from 5:30 to 9:30 p.m. Early bird specials are from 5:30 to 6:30 p.m. Our extensive menu features fresh fish, gourmet pastas, steaks, chops, great burgers, crisp salads, vegetarian dishes, primo pupu, numerous gourmet sandwiches, and daily specials with an Island flair. Happy hour daily from 3:30 to 5:30 p.m., live music with a late bar, and sports on large HD TV’s. This all adds up to a lively place that’s casual enough to have a whole lot of fun!

In the Old Schoolhouse at Hanalei Center

4270 Kīlauea Lighthouse Road, Unit C, Kīlauea

808.826.2524

808.828.6244

Check us out on Facebook or www.HanaleiGourmet.com

Monday-Saturday 11 a.m. - 8 p.m.

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Great Food Great Service Great Atmosphere Authentic Italian Food on Kauai’s Eastside

Dine in - Take Out - Delivery Open Daily 11am - 9pm 808-821-8080 Coconut Marketplace 4–484 Kuhio Hwy Kapaa, Hawaii 96746 www.bobbyvpizzeria.com

RESTAURANT GUIDE AMERICAN

Puka Dog (Po‘ipū Shopping Village) A casual eatery specializing in Polish sausage dogs that are folded into freshly baked Hawaiian sweet bread. 2360 Kiahuna Plantation Dr. (808) 742-6044 www.pukadog.com L, D Street Burger An urban-chic eatery known for its locally sourced burgers, handcut fries and an impressive selection of local and craft beers on tap. 4-369 Kūhiō Hwy. (808) 212-1555 www.streetburgerkauai.com L, D, B/W Wrangler’s Steakhouse A cowboy-themed decor steak house that also serves seafood dishes and a salad bar. Try the sizzling hot T-bone or sirloin. 9852 Kaumuali‘i Hwy. (808) 338-1218 L, D, C, B/W

HAWAI‘I REGIONAL

Eating House 1849 (Shops at Kukui‘ula) Celebrity chef Roy Yamaguchi’s take on traditional local fare. 2829 Ala Kalanikaumaka Rd. (808) 742-5000 www.eating house1849.com D, C, B/W Hā Coffee Bar An intimate coffee shop that also serves pies, açaí bowls and baked goods. 4180 Rice St., #101a (808) 631-9241 www.hacoffeebar.com B, L Hānai Market A complete locally sourced grocery store that features homemade jams, marinated meats and fresh produce. Ready-to-cook meals rival restaurant-caliber food. 4-1543 Kūhiō Hwy. (808) 822-2228 www.hanaikauai.com D (Sa)

Hanalei Gourmet Casual diner with Hawaiianinspired dishes and frequent live music. 5-5161 Kūhiō Hwy. (808) 826-2524 www.hanalei gourmet.com L, D, C, B/W, E Ishihara Market Japanese bento boxes, sushi, poke (raw, sliced fish) and hot plate lunch specials are the top sellers. 9894 Kaumuali‘i Hwy. (808) 338-1751 B, L, D Kīlauea Fish Market A cozy market and deli that serves up daily seafood catches. 4270 Kīlauea Rd. (808) 828-6244 L, D MCS Grill Local, homestyle cooking at its finest. 1-3529 Kaumuali‘i Hwy. (808) 431-4645

www.mcsgrill.com L, D Merriman’s Cuisine inspired by chef Peter Merriman’s locally sourced ingredients. 2829 Ala Kalanikaumaka St., #G-149 (808) 742-8385 www.merrimans hawaii.com D, C, B/W Papaya’s Natural Foods A health food store that’s known for its local products, salad bar, smoothies and coffee. 4-831 Kūhiō Hwy., B-8 (808) 823-0190 www.papayas naturalfoods.com Princeville Wine Market A boutique wine store offering a selection of fine wines, cigars and scotches. 5-4280 Kūhiō Hwy. (808) 826-0040 www.princeville winemarket.com

HAWAII’S #1 RESTAURANT IS THE ORIGINAL HAWAIIAN BARBECUE® Enjoy the authenic flavors of the islands from the restaurant that has brought Hawai‘i cuisine to the world for over 40 years. Favorites such as Chicken Katsu, Garlic Shrimp & Loco Moco are made with fresh ingredients, cooked to order, and served with the spirit of Aloha. Visit one of our over 200 locations around the world in Hawai‘i, Alaska, Arizona, California, Colorado, Nevada, New York, Oregon, Tennessee, Texas, Utah, Washington, Guam, Indonesia, Japan, Malaysia, and the Philippines. @HAWAIIANBBQ 30

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@LLHAWAIIANBBQ

L&L HAWAIIAN BARBECUE

HAWAIIANBARBECUE.COM

RESTAURANT GUIDE

KAUAI’S FINE WINE STORE THE BEST SELECTION OF FINE WINE SPECIALTY BEER PREMIUM HAND ROLLED CIGARS GOURMET CHOCOLATE CUSTOM GIFT BASKETS WINE ACCESSORIES SELECTED KAUAI MADE FOOD & GIFT ITEMS

OPEN DAILY 10AM – 6:30PM Centrally located at the corner of Puhi Rd. & Hwy. 50 across from the college

4495 Puhi Road | Lihue | 808-245-5766 | www.KauaiWineGarden.com

Smith Family Garden Luau Family-owned company specializing in authentic Hawaiian cuisine and fastmoving Polynesian entertainment. 3-5971 Kūhiō Hwy. (808) 821-6895 www.smithskauai. com D The Dolphin Restaurant Laid-back eatery that serves fresh fish, unique rolls and sushi. 5-5016 Kūhiō Hwy. (808) 826-6113 2829 Ala Kalanikaumaka Rd. (808) 742-1414 www.hanaleidolphin. com L, D, C, B/W

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The Wine Garden A specialty store that features an array of wine selections and gourmet food items. 4495 Puhi Rd. (808) 245-5766 www.kauaiwine garden.com

ITALIAN

Bobby V’s Italian Restaurant (Coconut Marketplace) A family-friendly eatery that offers pizza, pasta and salads. 4-484 Kūhiō Hwy. (808) 821-8080 www.bobbyv pizzeria.com L, D

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

Shrimp Station Delectable shrimp plate options, such as garlic, Thai and Cajun. 9652 Kaumuali‘i Hwy. (808) 338-1242 4-985 Kūhiō Hwy. (808) 821-0192 www.theshrimp station.com L, D

1-3529 Kaumualii Hwy Ste A Hanapepe, HI 96716

808.431.4645

www.mcsgrill.com Monday-Friday 10:30am - 8:30pm Saturday 5:00pm -9:00pm Sunday Closed

NAUPAKA TERRACE Breakfast | Dinner | Nightly Specials

DRIFTWOOD BAR & GRILLE Poolside for Lunch & Happy Hour

SHUTTERS LOUNGE Happy Hour | Live Entertainment | Pupus

4331 Kauai Beach Drive, Lihue, HI 96766 Ph: 808-245-1955 www.kauaibeachresorthawaii.com

Dining in Paradise Where Mag Issue: 2017 Size: half-horiz ( 6.25” x 4.125”)

RESTAURANT GUIDE

MEXICAN

Paco’s Tacos Authentic Mexican food with a twist. 4460 Ho‘oku Rd. (808) 828-2999 4-1415 Kūhiō Hwy. (808) 822-9944 854 Pu‘u Rd. (808) 332-5792 www.pacostacoskauai.com B, L, D

PACIFIC RIM

Bamboo Grill and Sushi It’s a local eatery with hints of Western and Eastern influences. 3416 Rice St. (808) 245-6886 B, L, D, C, B/W Beach House Restaurant An oceanfront establishment known for its innovative dishes.

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5022 Lawai Rd. (808) 742-1424 www.the-beachhouse.com L, D, C, B/W Bouchons Hanalei Fresh seafood and sushi dishes with live entertainment and waterfall views. 5-5190 Kūhiō Hwy. (808) 826-9701 www.bouchonshanalei.com L, D, C, B/W, E Wahooo Seafood Grill & Bar Local seafood laced with homemade sauces. Nightly live entertainment. 4-733 Kūhiō Hwy. (808) 822-7833 www.wahooogrill. com L, D, C, B/W

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

Cafe Portofino Upscale Northern Italian cuisine served in an al fresco ambiance. 3481 Ho‘olaule‘a Way. (808) 245-2121 www.cafeportofino. com D, C, B/W

s famou r u o r Try akes o c n a P ng "Oki" Winni d r a Aw ried hee F C m i K Rice!

Chinese Style Opakapaka

Live lo cal m usic on Fri d ay an Satur d day e venin g 8 pm - 10 pm s

Chef inspired Sushi selections

Crab Stuffed Salmon w/furikake pesto

Serving Breakfast, Lunch from 7:00 am - 2:00 pm, and Dinner from 5:30 - 9:30 daily Located in Anchor Cove Shopping Center, next to ABC Store in Nawiliwili

3416 Rice Street Lihue, Hi. 96766 â&#x20AC;˘ 808.245.6886

ITALIAN R ESTAU R A NT R I G H T O N THE BEACH 2013 Zagat award 2012 Zagat Rated Excellent

Also Specializing in Seafood and Steaks

2011 Zagat Rated 1999 Zagat Award 1999, 2000, 2001, 2002 2003, 2004, 2006, 2007, 2008, 2009, 2012, 2013 -DiRoNa Award 2001, 2002 AAA Diamond Award 2009, 2010 -Fodor Star Award “One of the Top Ten” -Gourmet Magazine “A Honeymoon Destination” -Martha Stewart “Come for the True Amore” -Globe Trotter Travel Guide 2001 International Award of Excellence - Five Stars “Recommended” -Frommer’s Travel Guide Production Supervisor “Highly Recommended” -Trip Advisor

“Romantic Harp Music Every Night” Open 7 Days a Week Oceanfront Dining from 5:00 pm to 9:30 pm Dancing on Thursdays from 10:00 pm to 2:00 am (dress code) Located on the Beach at the Kauai Marriott ~ Free Valet Parking at the Hotel Reservations Recommended ~ Perfect for Weddings and Rehearsal Dinners

(808) 245-2121