Where to Eat on Kauai

Thanks to a proliferation of hamburger joints, plate-lunch counters, and food trucks, you’ll find affordable choices (by local standards) in every town. Even in pricey Princeville, the shopping center food court offers a few tasty bargains. At the gourmet end of the spectrum, Kauai’s very expensive restaurants—both on and off the resorts—provide excellent service along with more complex but reliably executed dishes. And nearly every establishment trumpets its Kauai-grown ingredients, which help keep the Garden Island green and the flavors fresh.

The challenge is finding exceptional value in the moderate to expensive range. Costs are indeed higher here, and service is often slower; it’s best not to arrive anywhere—even at one of the many food trucks—in a state of starvation. Patience and pleasantness on your part, however, will usually be rewarded. During peak holiday and summer seasons, avoid stress by booking online with Open Table (www.opentable.com), currently available for 45 Kauai restaurants and dinner shows. The listings below, not all of which are on Open Table, will note where reservations are recommended.

For those with access to a kitchen (or even just a minifridge), check out “Kauai Farmer's Markets”. You’re guaranteed farm-to-table cuisine at a good price—and at your own pace.

East Side:

This populous area yields several unique, moderately priced dining experiences. In Kapaa, former Red Salt executive chef Adam Watten creates a weekly special menu at his locally sourced Hanai Farmer’s Market ★★ (www.hanaikauai.com; 808/822-2228) from 3 to 6pm Wednesdays at the Kojima Center, 4-1543 Kuhio Hwy. For happy hour appetizers and cocktails with a dazzling ocean view, head to Sam’s Ocean View ★, 4–1546 Kuhio Hwy. (www.samsoceanview.com; (808) 822-7887); Sam’s also serves $5 mimosas with Sunday brunch.

In Lihue, microbrew lovers will find hearty, island-grown food pairings on tap at the expanded Kauai Beer Company ★★, 4265 Rice St. (www.kauaibeer.com; 808/245-2337); don’t miss the organic taro fries ($9) or six-beer sampler ($12). The Greenery Cafe ★★ (www.thegreenerycafe.com; 808/246-4567), in the rear cottage at 3146 Akahi S., will delight health and soul food fans alike with Kauai-grown collard greens, organic rosemary chicken and fresh cornbread.

Note: The restaurants in this section are on either the “Hotels & Restaurants on the Coconut Coast” map or the “Hotels & Restaurants in Lihue” map.


Value seekers will want to visit Olympic Café ★, 4-1354 Kuhio Hwy., Kapaa (www.olympiccafekauai.com; 808/822-5825), where the portions are almost as large as the sprawling international menu. Breakfast is your best bet; be prepared to take home leftovers. (There’s also a location in Poipu Shopping Village, open for breakfast and lunch only.) 


Check out these two Kapaa food counters with limited seating: Shrimp Station ★ and Tiki Tacos ★★, 4–961 Kuhio Hwy., mauka side, in the Waipouli Complex. Billed as “Mexican food with a Hawaiian heart,” the latter features sizable tacos ($6–$8) with island fish, kalua pork, and other fillings on handmade tortillas. It's open 11am to 8:30pm daily.

North Shore:

Change comes slowly to the North Shore, so three new restaurants in one year is big news. In Hanalei, Chef James Moffatt serves three kinds of silky Japanese ramen bowls ($18) plus grilled fish and meat skewers ($10–$11) at Ama ★★ (808/826-9452), next door to his Bar Acuda in Hanalei Center; it’s dinner only, no reservations. Across the street in the Ching Young Shopping Center, Northside Grill ★ (808/826-9701) has replaced long-lived Bouchons; open for lunch and dinner, it’s more casual, with affordable seafood and pricey beer.

In Haena, the 11-year-old Mediterranean restaurant at Hanalei Colony Resort, 5–7132 Kuhio Hwy., is now Opakapaka Grill and Bar ★★, (www.ogbkauai.com; 808/378-4425). It’s open for breakfast, lunch, and dinner; cocktails are expensive ($14), but the Hawaiian fusion happy hour menu (2 to 5pm) and beer list offer good values. 
Note: The restaurants in this section are on the “Hotels & Restaurants on Kauai’s North Shore” map. 


For those capable of serious splurges, Makana Terrace ★★★ in the Princeville Hotel provides sensational Hanalei Bay and mountain views along with exquisite island-sourced cuisine; try the four-course prix fixe menu ($85; $135 with wine pairing), the Kauai chicken and taro waffle ($37) or the signature Ke Kai seafood medley in a delicate coconut panang emulsion ($51). Also in the posh hotel, Jean-Georges Vongerichten’s dark-hued Kauai Grill ★★ offers similarly delicious island-inspired haute cuisine, at even more haute prices.


Bar Acuda’s busy chef-owner James Moffatt also runs Hanalei Bread Company ★★ (808/826-6717), a bakery and coffee house in Hanalei Center, 5-5161 Kuhio Hwy. It’s open 7am to 5pm daily, but the delectable breakfast and lunch entrees, including avocado toast and pizza ($10–$12), are only available till 2pm. Locals line up early for chocolate chip scones, lilikoi cinnamon rolls, and other goodies to go with their espresso drinks; don’t be in a rush when you arrive. For other moderately priced island and American dining options, see the listings for Tahiti Nui ★★ in Hanalei and Tiki Iniki ★ in Princeville under “Kauai Nightlife”.


Beside plate lunches, the best bargains in North Shore dining usually come from food trucks, often found at Anini, Hanalei, and Haena beach parks, but with fickle hours. Hanalei Taro & Juice ★ (www.hanaleitaro.com; 808/826-1059), makai side of Kuhio Hwy., a mile west of the Hanalei Bridge, has reliable hours and shaded seating. It’s open daily 11am to 3pm, with most items under $10; be sure to sample the banana-bread-like taro butter mochi. Nearby, the tiny storefront Pink’s Creamery ★ (808/212-9749), 4489 Aku Rd., is as justifiably renowned for its grilled-cheese sandwiches on sweet bread with pineapple and optional kalua pork ($8–$9, including chips) as it is for delicious tropical ice creams and housemade frozen yogurt and sorbets; it’s open daily 11am to 9pm.

South Shore:

Of all the food trucks you’ll encounter on the South Shore, the best are at Warehouse 3540, 3540 Koloa Rd. in Lawai. Roots in Culture ★★ (808/631-3622) prepares healthful versions of local comfort food, typically from 11am to 3pm Tues–Sat, while Fresh Shave ★ (www.thefreshshave.com; 808/631-2222) serves shave ice made from natural ingredients from 11am to 5pm Tues–Sat. The best poolside restaurant is hidden inside Koloa Landing Resort, where Hawaii Regional Cuisine cofounder Sam Choy helped craft the Hawaiian-infused menu at casual HoloHolo Grill ★★ (https://holohologrill.com), open for breakfast ($9–$16), lunch ($15–$20), and dinner ($20–$36).
Note: You’ll find the restaurants in this section on the “Hotels & Restaurants on Kauai’s South Shore” map.

In addition to the choices here, see the listing for Keoki’s Paradise ★★, a perennial favorite for its tropical landscaping, casual vibe, and ambitious, locally sourced island menu (dinner main courses $30–$35), under “Kauai Nightlife”.


Pop into Little Fish Coffee ★★ (https://littlefishcoffee.com; 808/742-2113) in Poipu for fresh pastries, salads, panini specials, and beautifully swirled coffee and tea drinks, just like its original location in Hanapepe. It’s at the entrance to the Poipu Beach Athletic Club, 2290 Koloa Rd., and open 6:30am to 3pm daily. Anuenue Cafe ★ (www.anuenuecafe.com; 808/295-0109) in Poipu Shopping Village opens daily at 6am, serving locally sourced omelets, mac nut pancakes, and kalua pig sandwiches, among other treats, till 12:30pm. In the Kukuiula strip mall, 2827 Poipu Rd., Da Crack ★ (808/742-9505) is a takeout window where a line often forms for fish tacos with wasabi cream and the massive but relatively healthful burritos (vegan beans, brown rice); it’s open 11am to 8pm Mon–Sat and till 3pm Sun.
In Old Town Koloa, check out the hearty local fare of Kauai Food Truck ★, in Knudsen Park across from Sueoka Market (www.facebook.com/kauaifoodtruck), and Craving Thai ★, dishing out noodles and curries at 3477 Weliweli Rd., next to Koloa Zipline (www.cravingthaikauai.com; 808/634-9959); their dishes are not as memorable as Roots in Culture, but are certainly convenient in a pinch. For affordable sit-down, family-friendly fare, including fish tacos, try Garden Island Grille ★ (www.gardenislandgrille.com; 808/639-8444) at 5404 Koloa Rd; it’s open for lunch and dinner 11:30am to 8:30pm daily, with nightly live Hawaiian music. 

West Side:

With fewer hotels, the West Side offers mostly unassuming food options with limited hours (typically closed Sun). Many visitors just stop in Waimea for shave ice—try Jo-Jo’s Shave Ice ★ at 9691 Kaumualii Hwy., makai side, across from the high school (808/635-7615)—or for luscious Roselani ice cream and tropical shakes at Super Duper ★, 9889 Waimea Rd. (808/338-1590).
Near Waimea Canyon, visit the Lodge at Kokee ★, 9400 Kaumualii Hwy. (www.kokeelodge.com; 808/335-6061), for inexpensive local-style breakfast and lunch entrees ($4–$12) from 9am to 4pm (although the kitchen may close earlier). Hikers will appreciate the hearty Portuguese bean soup or chili, or a pick-me-up slice of lilikoi chiffon pie with espresso or pour-over coffee from Kauai Roastery. Note: The bar takes a dollar off cocktails from 2 to 4pm daily. 

In Hanapepe, petite Little Fish Coffee ★, 3900 Hanapepe Rd. (www.littlefishcoffee.com; 808/335-5000) serves acai bowls, salads, and sandwiches 7am–3pm daily. The town also holds one of the island’s best bakeries, Midnight Bear Breads ★★★, 3830 Hanapepe Rd. (www.midnightbearbreads.com; 808/346-4949), which makes crusty European loaves, flaky croissants, and other island-sourced, organic baked goods, including pizzas and sandwiches. It’s open 6:30am to 5pm Mon and Wed, 9am to 5pm Thurs, 9am to 9pm Fri, and 9am to 3pm Sat. A tiny dining room and excellent Japanese dishes (including sushi) can make it hard to nab a seat at bright Japanese Grandma’s ★★ (www.japanesegrandma.com; 808/855-5016), 3871 Hanapepe Rd. It’s open for lunch (11am–3pm) and dinner (5:30–9pm) Thurs–Mon. 


In Waimea, go to Gina’s Anykine Grinds Cafe ★, 9734 Kaumualii Hwy., mauka side by the theater (808/338-1731), for casual breakfast and lunch ($7–$12), or just killer handheld coconut pies ($5). It’s open 7am–2:30pm Tues–Thur, 7am–1pm Fri, and 8am–1pm Sat. For lunch or early dinner, shrimp platters ($13) are the stars at The Shrimp Station ★, 9652 Kaumualii Hwy., Waimea, makai side, at Makeke Rd. (www.theshrimpstation.com; 808/338-1242). If you don’t want to get your hands messy peeling shrimp, order the chopped shrimp tacos, a fried shrimp burger, or the fried coconut shrimp with a zesty papaya ginger tartar sauce. The open-air picnic tables do attract flies, so consider making yours a to-go order. It’s open daily 11am to 5pm; the Kapaa location at 4-985 Kuhio Hwy., mauka side, at Keaka Rd. (808/821-0192) stays open till 8:30pm. Ishihara Market ★★ (see “Plate Lunch, Bento & Poke”) also has good picnic fare. 

Tried & True: Hawaii Regional Cuisine Hawaii's tried-and-true baseline remains Hawaii Regional Cuisine (HRC), established in the mid-1980s in a culinary revolution that catapulted Hawaii into the global epicurean arena. The international training, creative vigor, fresh ingredients, and cross-cultural menus of the 12 original HRC chefs have made the islands a dining destination applauded and emulated nationwide. (In a tip of the toque to island tradition, ahi -- a word ubiquitous in Hawaii -- has replaced tuna on many chic New York menus.) And other options have proliferated at all levels of the local dining spectrum: Waves of new Asian residents have transplanted the traditions of their homelands to the fertile soil of Hawaii, resulting in unforgettable taste treats true to their Thai, Vietnamese, Japanese, Chinese, and Indo-Pacific roots. When combined with the bountiful, fresh harvests from sea and land for which Hawaii is known, these ethnic and culinary traditions take on renewed vigor and a cross-cultural, uniquely Hawaiian quality.

Hawaii Regional Cuisine has evolved as Hawaii's singular cooking style, what some say is this country's current gastronomic, as well as geographic, frontier. It highlights the fresh seafood and produce of Hawaii's rich waters and volcanic soil, the cultural traditions of Hawaii's ethnic groups, and the skills of well-trained chefs who broke ranks with their European predecessors to forge new ground in the 50th state.
Fresh ingredients are foremost here. Farmers and fishermen work together to provide steady supplies of just-harvested seafood, seaweed, fern shoots, vine-ripened tomatoes, goat cheese, lamb, herbs, taro, gourmet lettuces, and countless harvests from land and sea. These ingredients wind up in myriad forms on ever-changing menus, prepared in Oriental and Western culinary styles. Exotic fruits introduced by recent Southeast Asian emigrants -- such as sapodilla, soursop, and rambutan -- are beginning to appear regularly in Chinatown markets. Aquacultural seafood, from seaweed to salmon to lobster, is a staple on many menus. Additionally, fresh-fruit sauces (mango, litchi, papaya, pineapple, guava), ginger-sesame-wasabi flavorings, corn cakes with sake sauces, tamarind and fish sauces, coconut-chile accents, tropical-fruit vinaigrettes, and other local and newly arrived seasonings from Southeast Asia and the Pacific impart unique qualities to the preparations.
Here's a sampling of what you can expect to find on a Hawaii Regional menu: seared Hawaiian fish with lilikoi-shrimp butter; taro-crab cakes; Pahoa corn cakes; Molokai sweet-potato or breadfruit vichyssoise; Ka'u orange sauce and Kahua Ranch lamb; fern shoots from Waipio Valley; Maui onion soup and Hawaiian bouillabaisse, with fresh snapper, Kona crab, and fresh aquacultural shrimp; blackened ahi summer rolls; herb-crusted onaga; and gourmet Waimanalo greens, picked that day. You may also encounter locally made cheeses, squash, and taro risottos, Polynesian imu-baked foods, and guava-smoked meats. If there's pasta or risotto or rack of lamb on the menu, it could be nori (red algae) linguine with opihi (limpet) sauce, or risotto with local seafood served in taro cups, or rack of lamb in cabernet and hoisin sauce (fermented soybean, garlic, and spices). Watch for ponzu sauce, too; it's lemony and zesty, a welcome new staple on local menus.
Ahi, Ono & Opakapaka: A Hawaiian Seafood Primer

The seafood in Hawaii has been described as the best in the world. In Janice Wald Henderson's pivotal book The New Cuisine of Hawaii, acclaimed chef Nobuyuki Matsuhisa (chef/owner of 20 restaurants around the world, including Matsuhisa in Beverly Hills and Nobu in Waikiki, Manhattan, and London) writes, "As a chef who specializes in fresh seafood, I am in awe of the quality of Hawaii's fish; it is unparalleled anywhere else in the world." And why not? Without a doubt, the islands' surrounding waters, including the waters of the remote northwestern Hawaiian Islands, and a growing aquaculture industry contribute to the high quality of the seafood here.
The reputable restaurants in Hawaii buy fresh fish daily at predawn auctions or from local fishermen. Some chefs even catch their ingredients themselves. "Still wiggling" or "just off the hook" are the ultimate terms for freshness in Hawaii. The fish can then be grilled over kiawe (mesquite) or prepared in innumerable other ways.
Although most menus include the Western description for the fresh fish used, most often the local nomenclature is listed, turning dinner for the uninitiated into a confusing, quasi-foreign experience. To help familiarize you with the menu language of Hawaii, here's a basic glossary of island fish:
ahi -- yellowfin or bigeye tuna, important for its use in sashimi and poke at sushi bars and in Hawaii Regional Cuisine
aku -- skipjack tuna, heavily used by local families in home cooking and poke
ehu -- red snapper, delicate and sumptuous, yet lesser known than opakapaka
hapuupuu -- grouper, a sea bass whose use is expanding from ethnic to nonethnic restaurants
hebi -- spearfish, mildly flavored, and frequently featured as the "catch of the day" in upscale restaurants
kajiki -- Pacific blue marlin, also called au, with a firm flesh and high fat content that make it a plausible substitute for tuna in some raw-fish dishes and as a grilled item on menus
kumu -- goatfish, a luxury item on Chinese and upscale menus, served en papillote or steamed whole, Oriental-style, with sesame oil, scallions, ginger, and garlic
mahimahi -- dolphin fish (the game fish, not the mammal) or dorado, a classic sweet, white-fleshed fish requiring vigilance among purists, because it's often disguised as fresh when it's actually "fresh-frozen" -- a big difference
monchong -- bigscale or sickle pomfret, an exotic, tasty fish, scarce but gaining a higher profile on Hawaiian Island menus
nairagi -- striped marlin, good as sashimi and in poke, and often substituted for ahi in raw-fish products
onaga -- ruby snapper, a luxury fish, versatile, moist, and flaky
ono -- wahoo, firmer and drier than the snappers, often served grilled and in sandwiches
opah -- moonfish, rich and fatty, and versatile -- cooked, raw, smoked, and broiled
opakapaka -- pink snapper, light, flaky, and luxurious, suited for sashimi, poaching, sautéing, and baking; the best-known upscale fish
papio -- jack trevally, light, firm, and flavorful, and favored in island cookery
shutome -- broadbill swordfish, of beeflike texture and rich flavor
tombo -- albacore tuna, with a high fat content, suitable for grilling and sautéing
uhu -- parrotfish, most often encountered steamed, Chinese-style
uku -- gray snapper of clear, pale-pink flesh, delicately flavored and moist
ulua -- large jack trevally, firm-fleshed and versatile.

Plate Lunch, Bento & poke

If you haven’t yet tried the Hawaii staples of plate lunch, bento, or poke (seasoned, raw fish), Kauai’s inexpensive eateries are a good place to start. 

EAST SIDE—In Kapaa, the indispensable Pono Market, 4–1300 Kuhio Hwy. (makai side), Kapaa (808/822-4581), has enticing counters of sashimi, poke, sushi, and a diverse assortment of takeout fare. The roast pork and the potato-macaroni salad are top sellers, but it’s also known for plate lunches, including pork and chicken laulau (steamed in ti leaves), plus flaky manju (sweet potato and other fillings in baked crust). It’s open Monday to Saturday 6am to 4pm. Kapaa also has Sleeping Giant Grill, a renamed branch of Kilauea Fish Market (see "North Shore," below) at 440 Aleka Pl. (808/822-3474; Mon–Sat 11am–8pm); try the mochi ono tacos (battered in rice flour) for a deliciously crisp take on fish tacos.

In Lihue, Po’s Kitchen, 4100 Rice St. (808/246-8617), packs a lot of goodies in its deluxe bentos ($8.50), including shrimp tempura, chicken katsu, chow fun noodles, spaghetti mac salad, hot dog, ham, and rice balls. It’s hidden behind Ace Hardware and open Monday to Saturday from 6am to 2pm (cash only). One block away, Garden Island BBQ, 4252 Rice St. (808/245-8868), is the place for Chinese plate lunches, as well as soups and noodle dishes; it’s open Monday to Saturday 10am to 9pm, Sunday 11am to 9pm. Across the highway from Wal-Mart, the Fish Express, 3343 Kuhio Hwy. (808/245-9918), draws crowds for its wide assortment of poke (the ahi with spicy crab in a light mayo sauce is a favorite), pork laulau, Spam musubi, bentos, and plate lunches, including lighter entree options such as Cajun blackened ahi and smoked fish. The downside: no seating. It’s open Monday to Saturday from 10am to 5pm.

Mark’s Place, in Puhi Industrial Park at 1610 Haleukana St., Lihue (www.marksplacekauai.com; 808/245-2722), fashions daily salad and entree specials with a California-healthy bent: shrimp and grilled-vegetable quinoa salad, say, or cornmeal-crusted mahi with chipotle aioli. But it also serves island standards such as Korean-style chicken, beef stew, and chicken katsu and is famed for its baked goods, including butter mochi and bread pudding. It’s open weekdays from 10am to 8pm, with a handful of picnic tables for seating.

NORTH SHORE—Everything is pricier on the North Shore, and ahi poke and plate lunches are no exception at Kilauea Fish Market, 4270 Kilauea Rd. (enter from Keneke St. across the street from Kong Lung Market), Kilauea (808/828-6244). At $29 a pound, skip the poke and opt for Korean BBQ or grilled teri chicken plates ($11–$12); the burrito-like ahi wrap ($11) is a messy but filling alternative. It’s open Monday to Saturday from 11am to 8pm, with outdoor seating only. Locals head to Village Snack Shop and Bakery, across from Puka Dog inside Hanalei’s Ching Young Village, 5-5190 Kuhio Hwy. (808/826-6841), for loco moco (eggs, meat, and gravy on rice) at breakfast and chili pepper chicken at lunch; everyone loves the chocolate haupia (coconut cream) pies, malasadas (doughnut holes), and other pastries. It’s open 6:30am to 4pm Monday to Saturday, until 3pm Sunday (kitchen closes an hour earlier). In Wainiha, near the end of the road, Sushigirl Kauai, 5-6607 Kuhio Hwy. (808/827-8171), offers gluten-free takeout, from ahi poke bowls with rice, local organic greens, or quinoa ($12) to seafood and veggie sushi rolls ($12–$15). It's open 11am to 7 pm Monday to Saturday, noon to 4pm Sunday. 

SOUTH SHORE—The Koloa Fish Market, 5482 Koloa Rd. (808/742-6199) in Old Town Koloa, is a tiny corner store with two stools on the veranda. Grab some excellent fresh poke, plate lunches, or seared ahi to go, and don’t forgo decadent desserts such as Okinawan sweet potato haupia pie on macadamia nut crust. You can also pick up raw seafood to grill. It’s open weekdays from 10am to 6pm and Saturday till 5pm. Sueoka’s Snack Shop (808/742-1112), the cash-only window counter of Sueoka grocery store, 5392 Koloa Rd. (www.sueokastore.com; [tel] 808/742-1611), offers a wide selection of meat-based lunch plates, such as shoyu chicken or kalua pork for just $6.25. It’s open Tuesday to Friday 8:30am to 2pm, weekends 9am to 3pm.

WEST SIDEIshihara Market, 9894 Kaumualii Hwy., Waimea (808/338-1751), a block past the bridge on the makai side, is well worth a stop heading to or from Waimea Canyon. A local favorite founded in 1934, the family-run Ishihara’s deli counter stocks an impressive variety of fresh poke and has a grill making plate lunches Tuesday to Saturday. The grocery store is open Monday to Thursday 6am to 7:30pm, Friday and Saturday till 8pm, and Sunday till 7pm.

Cheeseburgers in Paradise

Delicious as Hawaii’s fresh seafood is, sometimes what you’re really looking for—in the words of Jimmy Buffett—is a cheeseburger in paradise. Luckily, Kauai boasts several joints bound to satisfy.

The first thing to know about Duane’s Ono Char-Burger ★★, 4-4350 Kuhio Hwy., makai side, Anahola (808/822-9181), is that its burgers ($5–$8) are not made of the fish called ono (wahoo); they’re just ‘ono (“delicious” in Hawaiian). The second thing to know is that waits can be long at this red roadside stand, opened in 1973, where wild chickens, cats, and birds are ready to share your meal with you. Duane’s is open Monday to Saturday 10am to 6pm and Sunday 11am to 6pm. Duane’s founders also run Kalapaki Beach Hut ★, 3474 Rice St., Lihue, near the west end of Kalapaki Beach (www.facebook.com/KalapakiBeachHut; 808/246-6330). The two-story oceanview “hut” offers grass-fed Kauai beef burgers ($7–$10), a taro burger ($9) made from organic taro grown nearby, and shave ice.

Famed for its sassy slogans (“We Cheat Tourists, Drunks & Attorneys,” among them) as much as for its burgers ($4–$8) made from grass-fed Kauai beef, Bubba’s ★ (www.bubbaburger.com) claims to have been around since 1936. It’s certainly had time to develop a loyal following, even while charging $1 for lettuce and tomato. It also offers a vegan Maui taro burger, hot dogs, and chili rice. The original Bubba’s is in Kapaa, 4-1421 Kuhio Hwy. (808/823-0069), where the deck has a view of the ocean across Kapaa Beach Park; the Poipu location is on the makai end of the Shops at Kukuiula, 2829 Ala Kalanikamauka (808/742-6900). Both are open daily from 10:30am to 8pm, although the Kukuiula closing time may vary depending on business.

Wailua’s more upmarket Street Burger ★★, 4-369 Kuhio Hwy. (www.streetburgerkauai.com; 808/212-1555), has made a juicy splash with gourmet salads, truffle fries, and toppings such as olive tapenade, jalapeño pineapple marmalade, and brie on its Makaweli beef, Niihau lamb, and veggie burgers ($10–$20). Large parties (6 or more) should call for reservations.

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.