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With Chef Ryan Luckey running the kitchen at Leilani’s, diners can expect creative upgrades to the generic surf-and-turf: filet mignon with black truffle butter and sesame-crusted ahi steak with coconut and citrus jasmine rise. The Surfing Goat cheese plate includes a trio of delectable local cheeses, served with taro crisps and lavosh. The Beachside Grill—with tables that bank right up to Kaanapali Beach—features a separate, more casual menu. Here you can people-watch while snacking on Cajun-rubbed fish tacos or a kalua pork Cuban and tossing back a Kaanapali cosmo. Leilani’s belongs to the TS Restaurant family, so you can get the trademark Hula Pie, though I prefer the passion fruit Pono Pie made with breadfruit and without refined sugar.