Chef Morgan Starr, formerly at Four Seasons Resort Hualalai, is the “M” and wife Ingrid Chan is the “I” in Mi’s, which relocated in 2016 from a drab South Kona strip center to a mostly outdoor, oceanfront site more worthy of the thoughtfully created Italian fare. The menu features fresh ingredients from Starr’s own garden, local beef, handmade pasta, and off-the-hook ahi, with a well-priced menu and wine list. Porcini-crusted pork scaloppini ($27) with gnocchi comes with a velvety Hamakua mushroom sauce, while grilled rack of lamb in a Chianti demi-glaze ($39) is worth the splurge. Save some calories for a house-made dessert, such as Meyer lemon crème brûlée ($8) or white pineapple sorbet ($5). Gluten-free and vegetarian diners should note the baked polenta with sauteed vegetables and marinara on the lunch menu (served by request at dinner). Reserve well in advance for an oceanfront table (request when booking).