You can hardly tell where the dining room ends and the kitchen begins in this bright, open restaurant. Sit ringside where you can watch Executive Chef Isaac Bancaco (or one of his talented team members) in action. Start off with a hand-mixed cocktail and the grilled octopus: fat chunks of tender meat tossed with frisée, watercress, and goat cheese. The ahi tataki is beautiful: ruby-red tuna, heirloom tomato, and fresh burrata topped with black salt and nasturtium petals. Don’t be thrown by Bancaco’s grid menu. Treat it like a gourmet bingo card; every combo is a winner. Bitters & Bites ($125) pairs a three-course meal with cocktails made with your choice of spirit; reserve at least 24 hours in advance for the 6pm-only seating. Breakfasts here are among the island’s best, with local poached eggs, Molokai sweet potatoes, and creative bento boxes packed with fried rice and pickled vegetables. The $47 buffet grants you access to the kitchen’s novel chilled countertops, which are stocked with every delicacy and fresh juice you could imagine.