Hana’s only fine-dining restaurant has always struggled to assert itself, and meals here are hit and miss for the price. Still, breakfasts on the lanai are luxurious—where else you can sip locally grown coffee while watching the iwa (frigate birds) circle Kauiki Hill? All day long the menu showcases Hana-grown ingredients: The baby beet salad is a lavish affair with crunchy green beans and creamy goat cheese, and blanched pohole ferns decorate the ahi and Kona kampachi sashimi. For dinner, the togarashi seared scallops and the chimichurri Hamakua mushrooms are irresistible. Specials change nightly.