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One of Maui’s most romantic restaurants is hidden away up on a hill, in the dramatic lobby of the Hotel Wailea. Capische is an intimate, sensual destination, whether you dine in the torch-lit garden surrounded by fresh herbs, or up on the lanai soaking in the sunset. Chef/owner Brian Etheredge and his top knife, Chris Kulis, harvest much of their produce from an on-site garden and orchard and offer a 100-percent-organic tasting menu. They cure their charcuterie from locally raised Berkshire pigs, just as Italian chefs have done for generations. The Caesar crudo, an inventive take on tradition, tops a few seared romaine leaves with Kona kampachi dressed in abalone vinaigrette, garlic aioli, and a sprinkling of black salt. It’s phenomenal, and it’s just the start. Hand-cut pasta, risotto, and gnocchi are paired with such rich and expertly prepared entrees as aromatic braised lamb shank or aged rib-eye. The cioppino is a revelatory mix of lobster, shrimp, and clams steeped in a saffron broth so tantalizing you’ll want to drink it straight from the bowl. Tip: Serious gourmands should consider booking a seat at Il Teatro, the chef’s demonstration kitchen downstairs. Etheredge or Kulis will prepare seven-plus courses a la minute, just for you, discussing each delectable creation as it simmers. It’s a cooking class and feast wrapped up into one unforgettable evening.