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This kitchen turns out delicious, inventive dishes that span multiple cultures: The Kula corn gnocchi hails from Italy via upcountry Maui, while the primavera pasta took a side trip through Asia, collecting a sultry sake and miso sauce along the way. The best bites are Korean mashups: the do-it-yourself lettuce wraps with bulgogi steak and the crazy delicious kimchi ba burger, a Maui cattle beef patty topped with kimchi and bacon on a homemade bun. The rainbow chopped salad is a feast for the eyes—ruby tomatoes, roasted golden beets, purple cabbage, creamy goat cheese, and organic spinach tossed in tahini dressing. Plates are small, designed for sharing. The bakery case is filled with sweet treats; the chocolate tartlets are wonderful (the French macaroons a bit too sugary). At press time, management was planning to expand into a full bakery next door. Tip: Hit happy hour (3–6pm); it’s the only time the burgers and bibimbap are served.