Frommer's Review
Okay, it's expensive -- maybe the most expensive seafood house on Maui -- but if you love fish, this is the place for you. The restaurant's entrance, a cove with windsurfers, tide pools, white sand, and a canoe resting under palm trees, is a South Seas fantasy worthy of Gauguin. The interior features curved lauhala-lined ceilings, walls of split bamboo, lavish arrangements of tropical blooms, and picture windows to let in the view. With servers wearing Polynesian prints and flowers behind their ears, and the setting sun casting a rosy glow on everything, Mama's mood is hard to beat. The fish is fresh (the fishermen are even credited by name on the menu) and prepared either Hawaiian-style, with tropical fruit, or baked in a crust of macadamia nuts and vanilla beans, or in a number of dishes involving ferns, seaweed, Maui onions, and roasted kukui nut. My favorite menu item is mahimahi laulau with luau leaves (taro greens) and Maui onions, baked in ti leaves and served with kalua pig and Hanalei poi. You can get deepwater ahi seared with coconut and lime, or ono "caught by Keith Nakamura along the 40-fathom ledge near Hana" in Hana ginger teriyaki with mac nuts and crisp Maui onion. Other special touches include the use of Molokai sweet potato, organic lettuces, Haiku bananas, and fresh coconut, which evoke the mood and tastes of old Hawaii.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
