Daniel Thiebaut Restaurant

Frommer's Review

This restaurant features Big Island products (Kamuela Pride beef, Kahua Ranch lettuces, Hirabara Farms field greens, herbs and greens from Adaptations in South Kona) as interpreted by the French-trained Thiebaut, formerly executive chef at Mauna Kea Beach Resort. Highlights include a Hunan-style rack of lamb, wok-fried scallops, vegetarian specials (such as crispy avocado spring rolls with a smoked tomato coulis), and fresh fish. The recently remodeled restaurant is full of intimate enclaves and has a gaily lit plantation-style veranda. In recent years, unfortunately, the quality of this once-sterling restaurant has varied wildly. If Chef Daniel is in, you will most likely get an excellent meal, but if he is not cooking that night, service may suffer. My other complaint is the alarming rise in prices and simultaneous decrease in the amount of food on your plate.

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