Awe-inspiring views of the West Maui Mountains, lush lakeside gardens, and sugarmill-machinery-turned-sculptures create the scenic backdrop for the signature restaurant of Maui Tropical Plantation, already a destination-worthy attraction for its ziplines, train ride, and boutique shops. Maui Culinary Academy graduate Taylor Ponte trained with renowned chefs Alan Wong and Jeff Scheer before assuming the role as executive chef here, where his larder includes produce from on-site Kumu Farms, Oprah’s Farm (yes, that Oprah), and other local growers as well as beef from cattle grazing on native grasses on the slopes above the restaurant. Ponte’s dishes reflect Italian, Hawaiian, and Asian origins enlivened by local ingredients and a creative sensibility (e.g., taro-leaf risotto with bone marrow; gnocchi with shiitake, zucchini, and fried quinoa). Burgers, fish sandwiches, and the pricey steak ($55) come in more straightforward but no less tasty preparations. Don’t skip the cocktail menu featuring cold-pressed sugarcane and local elixirs. Happy hour brings craft beer for $5, a half-dozen plates (including the burger, two chicken bao buns, and squash pizza with runny egg and truffled brie) for $10, and Koloa rum cocktails for $8 to $12. Foodies will want to book a seat at the weekly Chef’s Table ($150), a communal, multicourse meal with conversation with chefs, live music, sparkling wine, and gratuity included in the cost. Coffee comes from Mill House Roasting Co., which also has an onsite cafe with locally made pastries (open daily 8am–4pm).