Imad and Yarrow Beydoun’s unlikely but delightful oasis between Hanalei and the end of the road provides a welcome respite from the usual macnut-crusted mahimahi. At lunch, add fresh grilled fish to one of several generous salads featuring Kauai-grown kale or mixed greens, or the tabbouleh made with quinoa instead of the usual bulgur wheat. Meat-and-potato lovers can chow down on the well-spiced beef and lamb gyros wrapped in fluffy pita. At dinner, seafood paella or rosemary rack of lamb for two can make a special occasion that much more special, although the classic chicken shish-kabobs are no slouch. Imad, the Lebanese-born chef, and his wife, Yarrow, a Hanalei native, draw from traditions of both regions for evening entertainment, with belly dancing Thursday, a family-style luau (with Hawaiian buffet) Tuesday, and Hawaiian music and hula Sunday; more live music is offered the rest of the week. The dining room could use some updating, and the exceptional ocean view is better when windows are open—you’re so close that salt peppers the glass. Reserve early to enjoy a sunset dinner.