Hula Girl Catamaran

One of our favorite wineries, Grgich Hills, will be pouring their magical elixir aboard the vivacious Hula Girl Catamaran, August 24, 2010, 4:30 – 7 pm. While passengers watch the sun go down on another glorious Maui day, Chef David Paul will delight guests with an assortment of pupus specially prepared to team with Grgich’s luscious wines.

Phone 665-0344 to make reservations for the special sailing with wines.

Beautiful and delicious salmon appetizer

So much has been written (and whispered) about David Paul’s Island Grill since it opened this past spring (2009) in Lahaina. Although we’ve  remained conspicuously silent during the restaurant’s start-up period,  we were observing, stopping in now and then to taste this and that, giving it time to settle a bit.

We had acknowledged it’s a really beautiful space and predicted the food would be first-rate coming from David Paul. He, with a reputation to uphold, associations to explain, standards to maintain, new territory to explore, had a lot at stake. Most importantly he would need to satisfy patrons with discriminating palates who would challenge the oft controversial chef to fulfill their every expectation.

David Paul, in the course of his illustrious career, has won every coveted award, broken rules, forged new ground and gone against the grain more than once. To time his “comeback” in concert with intense market challenges, at a time when others might rather throw in the dishtowel, was courageous and bold. He’s making it.

What he’s doing right, besides continuing his tradition of excellence in the kitchen, is offering great value. Over 50 wines by the glass for under $10; half-size portions available on many items; a constantly changing menu; six course chef’s tasting menu for $49 (that’s always new and different); and now even greater incentives to stop in and see what the buzz is about.

The  biggest and most news worthy buzz spawns from his “New Island Cuisine” approach to cooking and menu selections that appeal to everyman and gourmets alike. For not-so-average Joes, there’s mac and cheese — with truffles, of course; burgers crafted with Kobe beef; big bowls of salad to share with friends. At Island Grill you might also enjoy comfort on a silver platter with slow roasted pork and short ribs; while other dishes like the ahi and foie gras or butterfish and lobster drip with elegance.

Bar - David Paul's Island Grill

The Chef’s originality and creativity shine in dishes like the Princess and the Pea — diver scallops seared medium rare and served on sweet English pea cakes with pickled ginger foam and frizzled leeks. Yes, pea cakes. What a great idea! Ever try lemongrass kimchee as a side dish? Brussel sprout leaves in place of romaine on your Caesar salad? Whether or not such experiments are your cuppa cabbage, one thing is certain, you won’t be bored and you won’t go broke trying out exotic flavors or enjoying soul-satisfying mainstays at David Paul’s Island Grill.

Absolut Sunset at the Bar – $5.00 Absolut cocktails, $3.00 Draft Beer, 50% off Supper Club menu all night at the bar!!

David Paul's Island Grill Bar

David Paul’s Island Grill

Whoa, this place is pretty! Besides the chic decor, dimly lit bar, exhibition kitchen, there are lots of lovely wines by the glass for under $10, amazing appetizers for under $10 and small versions of entrees for under $20. If you’re like me, content with smaller portions of delicious food, this is the place for you! Even hearty eaters will be delighted to find many full sized entrees under $30.

Chef David Paul Johnson has been granting interviews galore these past few months, hailing the arrival of his new venture. WCM will give him a little more time to settle into his new digs and bring the staff up to speed before running a full feature. For now, suffice to say we stopped in and tried the “Tasting Menu,” a bargain for $45/pp. Having done that, we all concluded it’s not really this restaurants’ forte or focus. We’ll save the six course meals for fancy wine dinners. At David Paul’s, might be best to try some of unique and delicious small plates instead. After all, that’s what will set this restaurant apart.

Merriman’s Kapalua

We hadn’t stopped in for a month or so, having been off island for about that long, so when the trades finally kicked back up we breathed in the VOG free breezes and plunked ourselves down at the bar for a nosh or two at Merriman’s. After our ono-licious salads (spinach and goat cheese; beets and greens) I lost all sense of control when I spied a platter of grilled steak and truffle/parmesan fries being delivered across the bar. I had to have it; and I’m glad I did. That was seriously one of the best steaks I’ve ever had the pleasure of devouring. Seeing our delight, the server reiterated Peter Merriman’s pledge to use local ingredients as much as possible. To wit, the menu vaguely references “steak” but it depends on the cut of the day which one you’ll score. This night we did good! How shall I describe it? Succulent, with almost crunchy slightly spicy seared surface giving way to a buttery tender core… in a word – perfect.

Pineapple Grill

For a low-key late lunch after a low-key round on Kapalua’s practice course, WCM staff stopped in for a bite at the bar in Pineapple Grill. We shared my favorite, the luxury cobb salad. I add “luxury” to the title since it’s all natural ingredients, including apple dices unlike cobb salads filled with processed meats and cheeses. We also shared the delicious pork quesadillas which come with a small Caesar salad. It was HUGE but somehow we managed to finish it.

Did you know Pineapple Grill offers kama`aina 15% at lunch? Sure you did; we’ve told you a million times.

Umalu at the Hyatt

Cirque Performers Greet Guests Post-show

After watching spellbound the new heart-thumping, death defying show, Cirque Polynesia at the Hyatt Kaanapali, we needed to calm our nerves and quick! Thankfully, Umalu serves perfect island style comfort food nearby, especially the seared ahi salad, kalua pork quesadillas, and one of the best appetizers on the island – ahi nachos. (Cheese free, the ahi nachos are a jumbo serving of ahi tartare/poke accented with avocado and crème fraiche served with taro chips.)

Approach to Umalu

Once we came down from the thrill show’s after effects, we lingered long into the evening while enjoying Umalu’s ideal Oceanside setting, attentive service and terrific appetizers. All this and a 15% kama`aina discount to boot!

Dis and Dat:

We discovered last week that Santa Fe Cantina has the best nacho platter we’ve tried so far.

China Boat has been closed temporarily due to renovations, which made us realize there’s a shortage of carry-out options between Napili and Kapalua. We’ll be reporting on the new upgrades soon.

Every night the Honolua Store, famous for their plate lunches, offers two entrée specials – one fish, one meat. Too bad they had closed the kitchen early the night we’d stopped in to try the New York Rib Eye and Salmon in Cream Sauce specials for $12.95 each. They redeemed themselves after I discovered freshly baked baquettes in a bin near the coffee bar! Like finding a buried treasure on Maui!

You are what you eat so dine hearty and be happy! A hui hou until next time!