This, Arancino’s third location (the other two are in Waikiki), opened in 2013. Befitting its new digs, it isn’t a casual trattoria; it’s meant to be a fine-dining destination with a dress code (pants and shoes required for men). Menu standouts include a bagna cauda, with the vegetables planted in a pot of cremini mushroom “dirt”; grilled calamari, shrimp, and seafood over housemade squid-ink chitarra; and a decadent uni spaghetti. For a town surprisingly short on alfresco dining, especially outside of Waikiki, Arancino at the Kahala is a breath of fresh air (even if it is facing the Kahala Resort’s valet).