David Paul's Island Grill

One of Hawaii's top chefs, David Paul, opened yet another restaurant in Lahaina in 2008 introducing his "new island cooking," a combination of his latest American cuisine and island products -- such as slow-braised roasts, seared fresh fish, macadamia nut-smoked and fire-grilled meals, brick-pressed chicken, and olive oil-poached Keahole lobster. Although his menu changes weekly, my picks are the roasted island snapper in Parmesan brood with sautéed upcountry field greens and house-cured pork shoulder, the pot roast scented with five Chinese spices, and the grilled pork chops with shiitake reduction and lobster cream. Chef David has an exhibit kitchen, so you can watch all the action. The Lanai Lounge has cocktails and wines by the glass, starting at $8.

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