Big Island Restaurants
68-1400 Mauna Lani Dr., Kohala Coast
The Canoe House is the excellent oceanfront restaurant of Mauna Lani Bay Hotel & Bungalows, complete with an open-air dining room and outdoor patio overlooking the Pacific. The menu draws heavily on local ingredients (nearly everything on the chef’s optional tasting menu is sourced from the Big Island), with dishes like twice-cooked pulehu pork ribs, locally grown beets served with Big Island goat cheese, and seared wahoo with pickled ginger and wasabi soy dressing.
76-5900 Old Government Rd., Holualoa
Holuakoa is an artist enclave in Kona’s coffee region, but it’s good for more than a morning cup. Designed like an open-air house, and surrounded by gardens, this Holuakoa restaurant is known for their tasty brunch and dinner menus. Most of their produce is organic and comes from farms located within five miles of the restaurant. Fish is caught by local purveyors; meat is sourced from local, grass-fed, organic farms as much as possible; the bread, pasta, and desserts are all made in the restaurant’s kitchen; and the wines and spirits are biodynamic and organic. In front of the restaurant is a small coffee shop serving Kona’s own Buddha’s Cup Estate.
75-5828 Kahakai Rd., Kailua-Kona
Although Huggo’s isn’t the healthiest option on the island—the barbecued beef ribs and teriyaki steak are favorite dinner dishes—you can get some of the tastiest local fish here. Founded in 1969 as a local fishermen joint, the dock-like restaurant is literally perched over the ocean; at high tide, the surf is just feet away.
77-6400 Nalani St., Kailua-Kona
An excellent French restaurant seems unlikely on the Big Island of Hawaii, but La Bourgogne is exactly that: So when you've tired of poke and pork head here. It sits in a very unassuming building on the side of the highway in Kailua-Kona, but the menu is anything but: Very French options like frog legs and escargots are balanced by more accessible options like baked brie, lobster salad, and a really good filet mignon.
Manta & Pavilion Wine Bar
62-100 Mauna Kea Beach Dr., Kohala Coast
Even if you’re not staying at hotel Mauna Kea, you should come to its flagship restaurant, Manta, for dinner. It’s an especially good date-night spot, with stunning views of Kaunaoa Beach and an admirable wine-by-the-glass list. And this is one of those restaurants where you have to order dessert: Make it pastry chef Ross Alaimo's famous chocolate soufflé.
65-1227 Opelo Rd, Waimea
Peter Merriman was one of the pioneers of the local food scene in Hawaii—he was at the forefront of efforts to grow vegetables in the local volcanic soils, so they could be eaten fresh (rather than after a lengthy journey on a boat). Today, he partners with local farmers to serve his three restaurants, and there’s one each on Maui, Kauai, and the Big Island. The dining room and menu are dressed up without being overly stuffy, so it’s ideal for a nicer family or group outing. Try the upcountry salad (made with kale and butter lettuce from local farms), the fresh-caught mahi mahi, and vegetarian taro cake.
Moon & Turtle
51 Kalakaua St., Hilo
Earning rave reviews for its daily changing, farm-to-table, ocean-to-table small plates, this sweet little spot justifies a trip if you're not staying in Hilo (also consider a stop here for dinner on your way back from Volcanos National Park). The plates are truly inventive, blending the best of Hawaiian ingredients with Asian flavors, and they always sell the best of what's available, which translates to only having enough for a few of some plates. (The chef-owner Mark Pomaski got his training from Roy Yamaguchi, so the mastery makes sense.) Make reservations, though you can usually grab seats at the bar.
Rays on the Bay
78-128 Ehukai St., Kailua-Kona
Rays on the Bay: A totally cheesy name for the Sheraton’s quality restaurant that is built into the lava rock cliffs on Kona’s coast. (As guessed, you can see the local manta rays swimming at night just feet from your dinner table.) The head chef here, Francis “Junior” Ulep, is an Oahu native with a flair for island cuisine—from pupus (small appetizer plates) like ahi poke and raw crudo to Kona-coffee-rubbed beef.
69-250 Waikoloa Beach Dr., Waikoloa
Chef Roy Yamaguchi is a Hawaiian legend, with a corresponding empire of restaurants scattered across all the islands (Eating House 1849 in Kauai, etc.). This outpost is one of his classics, and is ideal if you're all-in for a tasting menu or have something to celebrate. It's exactly what one would expect from a fancier version of island food: Macadamia nut encrusted fish, baby back ribs done with Szechuan-style sauce, and a famous chocolate soufflé. It can get loud and noisy, so not always the best choice if you want to have an intimate conversation.
578 Hinano St., Hilo
There are only about 8 seats at Chef Igarashi's sushi bar, and you will have to line up for them (reservations book up months in advance). Igarashi focuses on perfect, incredible fresh sashimi and sushi—that he doesn't dress up with much beyond rice, wasabi, and shoyu—in short, get the omakase.
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