Beach House Restaurant
5022 Lawai Rd., Poipu
Sure, the views from all sides are stunning—one of the island's best snorkeling beaches is immediately below—but the food here is also reliably fantastic. This is partly due to the fact that it's co-owned by Peter Merriman, who knows exactly how to nail the upscale Hawaiian beach vibe, but a fair share of credit goes to chef Marshall Blanchard who turns out seafood-inflected comfort food that's the perfect amount of fancy. This translates to a really good option for big celebratory family dinners, as well as low-key sunburnt lunches. Don't miss stand-outs like panko-crusted calamari and the fish & chips (with pineapple tartar sauce)—there's a straightforward kid's menu, too.
Eating House 1849
2829 Ala Kalanikaumaka Rd., Poipu
After training in Los Angeles at Le Serene, Chef Roy Yamaguchi opened his first Hawaiian restaurant, Roy's, in the late '80s. Born in Tokyo, the menu was Hawaiian fusion, some of the first of its kind, and Yamaguchi went on to win a James Beard award. There are three Eating Houses 1849's scattered across the islands (the name is an acknowledgement of the first restaurant on Hawaii, which was called Eating House), and the one on Kauai is part of the Shops at Kukuiula (where a lot of the island's great restaurants are nestled). The menu changes frequently, but expect to find classics like potstickers, chicken wings, and an outstanding "Hapa" burger, which is a mix of beef and Kaluna wild boar. There's also an excellent spicy ramen bowl.
Merriman’s Fish House
2829 Ala Kalanikaumaka St., Poipu
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.
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