Chef Bev Gannon, one of the 12 original pioneering Hawai’i Regional Cuisine chefs, brought her gourmet comfort food to this renovated plantation store in rural Maui in 1988. It was a gamble then; now it's one of the island's most beloved restaurants. Menu items reflect island cuisine with hints of Texas, from where Gannon hails. Smoky baby back pork ribs come with Asian slaw, while the brie and grape quessadilla includes cilantro-macadamia nut pesto and sweet pea guacamole. At dinner its best to stick to one rich dish, like the coconut seafood curry, or the half roast duck rather than order several to share. That rule does not apply to the sashimi Napoleon, however. The creamy wasabi vinaigrette the waiter pours atop your stack of ahi tartare, smoked salmon and wonton chips is rich, but worth it. There's also an extensive all-vegetarian menu. One warning: sound ricochets around the main room, thanks to all the wood, so ask to sit in the quieter back room.