Travel

Chef Jim Moffat opened this Hanalei spot for tapas and fine Mediterranean wines after establishing himself with two restaurants in San Francisco (the jazz club, 42 Degrees, and the bistro, The Slow Club). Thanks to the chef’s close collaboration with island fishermen and local organic farmers, these small plates are brimming with Hawaii-inspired fare made from fresh, regional ingredients—like ono (a kind of mackerel, also known as wahoo), ahi tuna poké, and roasted ali’i mushrooms—which also means the selection changes daily, and ingredients vary by season. Their curated wine list features select Estate-bottled Rhone-style specialties, several of which come from wineries that practice sustainable, organic, or biodynamic farming. As one of the island’s foodiest destinations, it’s likely to be busy—call ahead, or come ready for a bit of a wait.

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