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perfect accompaniment to the perfect meal.3440 Wailea Alanui Drive, Tel: 808-573-1234.www.maui.andaz.hyatt.com

MAMA’S FISH HOUSE The grand dame of Maui restaurants,Mama’s Fish House is the most popularand highly esteemed dining establishmenton the island. Hugging a beautiful beachwith unparalleled sunset views, Mama’sFish House has a timeless feel, an unmiss-able retro allure that truly captures theisland’s authentic vibe. It’s an attractionunto itself, and seats need to be bookedwell in advance. Mama’s is utterly charm-ing, undeniably romantic, and alsodecades deep in tradition (the restauranthas used four generations of fishermensince opening in 1973). Even the pridefulenthusiasm of the waitstaff proves they’drather be there than anywhere else. Thefish is as fresh as they come; you’re literal-ly eating ahi tuna that was caught just sixhours prior. Crab cakes are seasoned toperfection with fresh chucks of crab thatare juicy and tender. A popular dish is thewasabi-crusted calamari, gorgeouslybreaded with a subtle wasabi kick and soflavorful there’s no need for dipping sauce.Cocktails here enhance the experience,

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a big statement, but the restaurant speaksfor itself. As soon as you enter, you’rewhisked into a truly memorable dining expe-rience that’s lively, progressive, and, most ofall, fun. The open-kitchen concept (whereyou can book seats up front and center nearcooking stations) bustles with young chefshandling farm-fresh, organic ingredients.The dining room flaunts massive ceilingsand spacious seating yet still feels intimatewith its inviting, contemporary design andtiered layout (even more intimate is its out-door terrace with ocean views). Ka'ana feelsmore like an exhibit space than a restaurant,where diners are encouraged to walk aroundand explore. Naturally, it’s the market-based,farm-to-table menu that inspires. Theaward-winning culinary team has a thing forlocal harvest, and the flavors they developsimply pop in creative dishes that are rootedin Hawaii’s diverse culture (with a dash ofAsian influence). The pork belly with foiegras and poha berry is irresistibly savory,and a variety of Wagyu beef plates areadventurous like the Wagyu hanger withThai basil, green papaya, and peanuts. Youcan’t leave without trying the grilled octopus:it’s tender, chunky, and ocean fresh. Whilethe wine list is ace, the craft cocktails creat-ed with fresh ingredients and herbs are the

In Hawaii, a luau is a centuries-old,Polynesian tradition where hundredsgather for a massive feast, generallymarked by a special occasion. The din-ner spread is unimaginably generous,

brimming with typical dishes (like poi and pig,fruits and moi), with the festivities going lateinto the night. But now, I’m standing on thesprawling lawn of Montage Kapalua Bay forthe Grand Tasting of the 34th annual KapaluaWine & Food Festival. It’s a whole differentkind of aha aina, where discerning visitorsgraze on refined dishes from some ofKapalua’s best restaurants. The GrandTasting is packed with top chefs, gourmands,and simple hedonists alike who congregatefor one of Maui’s most demanding annualevents, a testament that the island’s culinaryscene has come a long way since pig on astick (which, incidentally, I will never declinean invitation to eat). On the brink of a foodierevolution, Maui has reached great heightswith elevated dining experiences at new andold restaurants, proving the upscale island isleading Hawaii’s culinary renaissance.

KA’ANA KITCHEN AT ANDAZ MAUI Since the island was settled in 450 AD, Mauihas never seen a restaurant like AndazMaui’s signature Ka'Ana Kitchen. Sure, it’s

Coconut Shrimp at Tommy Bahama

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including the lime and coconut martinithat’s so sweet and fluffy you feel likeyou’re drinking the best part of a cloud.Many visitors are so obsessed withMama’s that they build their entire vacationaround the institution. In fact, the restau-rant has an inn with large, beautiful roomsand private outdoor lanais. With the bestfood in town and the breathtaking beachout front, Mama’s is a self-contained para-dise where guests never really have toleave. 799 Poho Place, Tel: 808-579-8488.www.mamasfishhouse.com

TOMMY BAHAMA WALLEA It’s not often discerning diners will seek out ashopping mall to discover great food.Restaurants here in general are predictable,not very inspiring, and almost always part of achain with unimaginative chefs. Simply put,there’s a reason why the restaurants aren’tswarming with foodies. On rare occasions,there are exceptions, like Tommy Bahama atthe Shops at Wailea, a surprising gem in ahighbrow emporium. An extension of theretail shop, the indoor/outdoor restaurant isan impressive feat for the island-inspiredclothing line. A friendly young waitstaffdemonstrated prompt service and evenstrong interest in the menu that focuses onlocally sourced, crowd-pleasing favorites.While imagination didn’t run wild, the disheswere fresh, exciting, hearty, and memorable.The coconut shrimp had nice textures and a

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large, sumptuous suites, stellar service,and fine dining outlets, Montage trulyspoils guests who enjoy the finer things inlife. The hotel chain’s Maui opening in2013 took over the former Ritz-CarltonResidences, making the resort one of themost exclusive and luxurious propertieson the island (every single room starts ata whopping 1,000 square feet). Amongthe highlights is Cane & Canoe which hasracked up accolades for its top-notch,elevated dining. The alfresco restaurantdazzles diners with its smart designinspired by a traditional Hawaiian canoehouse that impresses with a subtle art-deco/Frank Lloyd Wright ring to it. Onefeels Lilliputian under the vaulted ceilingbut it’s the view of the Pacific that feelslarge. Modern Hawaiian cuisine reflectsthe island’s multicultural heritage andExecutive Chef David Viviano (formerlyfrom St. Regis Princeville in Kauai) dishesout spectacular, thoughtful plates, fromHamachi poke with caviar to goat cheesetempura. Cane & Canoe has made aname for itself with its Calamari “ChowFun,” an innovative twist on the tradition-al dish with fresh squid as the “noodles.”1 Bay Drive, Tel: 808-662-6600.www.montagehotels.com/kapaluabay

CLAY OVEN PIZZA Delicious pizza in Hawaii is seemingly a para-dox but, thankfully, the reality of perfect little

notable crispiness, and the crab cakes weresubstantial, light, and flavorful. The ahi tunacitrus salad was delightful with tuna lightlyseared and seasoned. As a tough critic forfish tacos (my favorite), the bites here werequite exceptional, with fresh flour tortillas andblackened mahi that blend perfectly together.The outdoor terrace gets a nice coastalbreeze, which amped up the ambience for alunch that was unexpectedly special, provingnot all shopping center restaurants are creat-ed equal. 3750 Wailea Alanui Drive, Tel: 808-875-9983. www.tommybahama.com

CANE & CANOEAT MONTAGE KAPALUA BAYIt’s no surprise West Coast–basedMontage Hotels & Resorts has a huge cultfollowing with affluent travelers. With

Inside at Ka'ana Kitchen at Andaz Maui

Ahi Tacos at Tommy Bahama

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pies is an all-organic manifestation in Hana.This region on the eastern end of Maui has for-ever lured hippies, beatniks, wanderers, andbackpackers who often work as volunteers inexchange for housing at Hana Farms. As aside project, they launched a pizza outpostthat’s attracted visitors island-wide. ClayOven Pizza is not your typical pizza joint: thepop-up spot is only open a few nights a weekwhere the wood-burning outdoor clay oven inthe lush countryside is fired up, picnic tablesare spread out, and some of the best pizzas inthe state are served piping hot. All the pizzasare made with locally grown ingredients fromthe farm, so expect only the freshest toppings.The famed “Potesto” pizza is topped withthinly-sliced potatoes, roasted garlic cloves,caramelized onions, pesto, béchamel, andParmesan cheese. The crust is lightly charredin the most heavenly way. Even the pizza boxis an oversized banana leaf, truly embracingthe island’s charms. Most visitors bring theirown beer and gather in the family-friendly,couples-heavy, Millennial-centric randompizza destination that’s set literally in themiddle of nowhere, under the stars, like a truefantasy location for pizza lovers. HanaHighway Mile Marker 31, Tel: 808-248-7371.www.facebook.com/clayovenpizzahana

MIGRANT MAUIAT WALLEA BEACH MARRIOTTQuite often, just being a contestant onBravo’s Top Chef opens doors, butSheldon Simeon, “fan favorite” from TopChef Seattle, already came equipped withbragging rights. Simeon has racked upnumerous awards, including Best NewChefs by Food & Wine and Rising StarChef of the Year by the James BeardFoundation in 2011. The young, native-Maui chef shows his skills and honors her-itage at Migrant, an innovative restaurantrooted in regional cuisine with influencesby island flavors, Asian cuisine, and hisgrandmother’s cooking. Sheldon thinksbig: sharable plates with an elevatedstreet-food twist are of generous propor-tions, whether one of seven heaping ramendishes or main entrees like Hoy!sin babyback ribs. Don’t think twice about orderingthe “KFC” chicken and waffles (Hawaiianvodka-battered Korean fried chickenwings)…it’s a signature dish. Consideringthe chef’s caliber and the sizes of theplates, prices are reasonable forthe tony beach town of Wailea. 3700 Wailea Alanui Drive, Tel: 808-875-9394.www.migrantmaui.com. Mean Kine Ramen at Migrant Maui

Cane & Canoe