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Merriman’s Kapalua sits on a picturesque rocky point jutting out into the Pacific. As you might have guessed, it belongs to Peter Merriman, a James Beard award–winning chef who helped launch the Hawaii Regional Cuisine movement in the 1990s and has restaurants on the Big Island and Kauai. He continues to champion the farm-to-table concept here, serving Keahole lobster with crispy pumpkin polenta and collards grown down the road. For the full Merriman’s experience, order the “Pupu Taster,” an entree sampler that includes the lobster, kalua pig quesadilla, crispy Hawaii Island goat cheese, and fresh ahi poke. Come before sunset to soak in the sensational scenery. If twilight tables are booked, come anyway and enjoy a handcrafted mai tai with lilikoi foam on the large patio out on the point. It’s an exceedingly romantic spot; don’t be surprised if you see a “Just Maui’d” couple stroll by or witness a neighboring diner propose. Brunch is elegant; the spicy chili ramen with pork belly and a poached egg is a welcome hangover cure.