James Beard award–winning chef Peter Merriman, who helped launch the Hawaii Regional Cuisine movement in the 1990s, has namesake restaurants on Oahu, the Big Island, and Kauai, but none in such a picturesque location as this, the end of a rocky point with views of Lanai and Molokai. He continues to champion the farm-totable concept here, serving butter-poached Keahole lobster with local corn and grilled Kahua Ranch lamb with garlic whipped potatoes and chili pepper green beans. You can’t go wrong with one of his original preparations, like the wok-charred ahi sashimi or the Waialua chocolate purse, a delicate, plump wonton oozing with warm chocolate from Oahu. 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; live music (5:30–8:30pm nightly) adds to the atmosphere. 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. Sunday brunch is elegant, too, with live music (10:30am–1:30pm) and more moderate prices. The spicy red chili ramen with pork belly and a poached egg is a welcome hangover cure