Diamond Head Grill

New executive chef Eric Sakai has designed a menu that begins with a foie gras torchon with frisée salad and toasted brioche or, for fish fans, cold, smoked hamachi crudo with avocado and orange, topped with extra-virgin olive oil. My pick for the best salad is the delightful chicory salad with persimmons, Gorgonzola, and hazelnuts with an apple-cider vinaigrette. Main courses range from house-made pastas (bruitti ma buni, a fried ricotta and parmigiano dumpling) to fish (slow-cooked Hawaiian walu with braised artichokes and mushrooms) and meat and game (organic chicken with creamy polenta). Suggested wine pairings can accompany each entree. Don't pass up the desserts -- the "Way Too Much Chocolate" is a must-try. Fridays and Saturdays after 10pm, the place becomes a very hot nightspot, jammed with beautiful people dancing to music spun by DJs.

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.