This is where it all began in 1988 for Chef Peter Merriman, one of the founders of Hawaii Regional Cuisine and an early adopter of the farm-to-table trend. Now head of a culinary empire with various incarnations on four islands, the busy Merriman has entrusted Chef Vince McCarthy with maintaining his high standards and inventive flair. Lunch offers better values, such as the grilled fresh fish ($18), while weekend brunch includes a luscious eggs Benedict with jalapeño hollandaise. At dinner, you can order Merriman’s famed wok-charred ahi, grass-fed steak, or molten chocolate purse with vanilla bean ice cream—but you’ll also want to consider McCarthy’s fresh-catch dish, or his family-style, four-course tasting menu for four or more ($75 per person). Cocktails show the same care in crafting.