Merriman's Fire Pit at Sundown

When I walked into Merriman’s last week it reminded me of a symphony orchestrated by the powers that be. How else would you be able to sit right at the mouth of God on the Kapalua Bay watching the sun go down? I missed the sunset, but grinning patrons all around me told us that a whale breached at the exact moment the sun, skinny-dipped into the distant sea. Everything from the drive down toward the entrance, and the complimentary valet parking, walking in and being greeted by a full wine room, and two nice hostesses, was all music in the making; even the glass breaking in the background was like two cymbals colliding together to begin the overture.

We sat at the edge of the lanai, over looking a number of attractions. First, of course are the stunning Ocean Views. Second, was the open air seating right on the water, lounges and a few fire pits makes it perfect for there wine bar, a perfect spot to un… I won’t say it, that’s too easy, but it is a nice place to relax.

We had a bird’s eye view, and the whiners seemed to be enjoying themselves, as will I next time. Speaking of birds, a few were enjoying the music of Maui as well and had front row seats in Merriman’s herb garden, right below us.

This was the first clue that we may be in for a treat, fresh herbs. Merriman’s product is all locally grown, picked and prepared here in Maui, you wont find a fresher meal unless you ate it right from the sea itself. Here’s the line up:

If you can’t decide on a appetizer, go with the Pupu Platter and try a little of each, you’ll enjoy all the special sauces, and the homemade Kimche, it come out on a plate separated in quarters and each quarter holds a few selections, very nice.

• Kailua pork quesadillas
• Goat cheese and strawberries with Kula onion wrapped in Philo dough
• Ono Sashimi with crusted jasmine rice
• Deep fried fritter macadamian nut shrimp with a pablamo sauce

Next was the Red Pepper Soup, at a glance this was deceiving, I never knew those little tomatoes on top held so much power over my taste buds! Red pepper soup with baby tomatoes topped with basil and oregano (put the last two in your mouth at once for a taste explosion)

They had a Special salad featuring again all the local herbs and accoutrements, and listening to our server explain it was reminiscent of a trumpet solo, it all sounded amazing, but I have know idea what was being played.

The Lamb is always a rare choice for me, literally? But again I was wooed by the description given. Sliced lamb on an eggplant and potato mash with a tomato chutney on top, and yes even the Lamb is Maui grown.

The Misoyaki butterfish melts in your mouth and I have only had one better which for now will remain a secret. Merriman’s is a spot you’ll definitely have to try a few times, because of the array of choices; you’ll never fit it into single seating. I for one can’t wait to go back and try there homemade Ginger Beer that they make on premise and goes great with a little Gin or Vodka, I stole a sip from my close friend.

Now the grand finally or crescendo, as usual, is dessert, and with a glance not wanting to miss a single note, I verbally lunged for the flaming pineapple, but my voice must have been lost in the laughter and conversation surrounding us. Our waitress was pulling the old Houdini, and seemed to disappear every time I wanted to order, was this one instrument out of tune? I pondered, and thought what a conductor might feel like if during his grand finale, the string section goes flat…

When she appeared she talked me out of the flaming pineapple extravaganza for apparently her favorite, Malasadas with dipping sauce. I thought to myself, “If she’s talking me out of the fiery fruit finale, these malasadas must be Xanadu.

Malasadas in Paper Sack

Then out came a brown paper sack. My first thought was to eat it in the car or at home, but I looked around and saw that I wasn’t the only kid bringing his lunch to school. Everyone was ripping through the paper like it was Christmas morning, and the present, one of the best malasadas, I’ve ever tasted. Hold the pineapple, I’ll have a malasada.

2291 Kaanapali Parkway

Lahaina, Hawaii

(808) 667-4080

Review by Chuck Racine

Southern California nights — always the possibility of a regular evening turning into a crazy, bizarre, tequila filled escapade, and it always started with someone saying, ” let’s go to TJ,” aka Tijuana, Mexico.

Tia Juana's Beach Cantina

Living in Maui such things seemed a thing of the past, until last Friday, as the words, “let’s go to Tia Juana’s,” left my lips and my youth flashed before my eyes. As anticipation built once again for the bursting flavor of tacos loaded with carne asada, cilantro, and my favorite salsa, I was whisked away to a familiar place.  Home.

In Irvine, California, there is also a Mexican restaurant named Tia Juana’s which was near the train tracks in an old converted warehouse, close to my home. It was known for great food, live entertainment and a unique special called a “train shot” shared by all tequila lovers. Whenever the train would rumble by, the rattling the windows would signal bottom’s up by a bar full of shot slammers.

Although Maui is a far cry from Mexico or Irvine, Tia Juana’s second location has added some spice to Kaanapali’s restaurant line up. But no one is resting on their laurels here. All aficionados know that any Mexican restaurant worth the salt rimming their margarita glasses has to make a great first impression, accomplished with that first margarita and complimentary chips and salsa.  To put TJ’s to the test, we tried a Ka’anapali Kick-Ass Margarita, a refreshing kick in the…you know what! Pineapple muddled with lime juice, agave nectar and  Serrano peppers, hand-shaken with premium Cazadores Reposado Tequila and served on the rocks easily passes muster for Mexican food lovers.

The spiciness of the cocktail opened up all my taste buds and was the perfect accompaniment to the basket of warm tortilla chips. Loading a generous serving of fresh salsa on a homemade crisp and popping into my mouth, my taste buds shot six shooters in the air.

Tia Juana's Guacamole and Appetizer

We were just about to give up our basket of chips when our waiter, Aaron, recommended the Queso Fundido, a hot bowl of three cheeses roasted peppers and chorizo sausage served with warm tortillas and tri-colored chips. Fantastico!

As an entrée, we dined on my favorite, Carne Asada Tacos, and special menu items which I’ve never seen in Maui before, such as the Maui Cattle Company Steak Tampiqueno, a “Blackened Ribeye” carved in house, covered with Mexican spices and cooked to order. We finished it all off with Blanco Y Negro, TJ’s traditional flan baked over rich chocolate cake and topped with tequila caramel and fresh whipped cream. It was so sweet and moist we savored each bite. Robert, the General Manager of the restaurant, suggested we experience our dessert with a shot of Patron. Not wanting to offend, we happily obliged.

Between the great service and rustic, spacious decor,  an unencumbered and atmospheric pulse beat through the restaurant. The rhythm was shared by staff and management as they ensured everyone enjoyed their experience to the fullest.

After dinner we tried to justify hanging around a little longer to listen to the Carrol Brothers playing downstairs at Donovan Frakenrieter’s Margarita Bar, but an early morning was summoning me back to my crib. There will be a next time. Guaranteed.

I just hope they’ll start promoting “train shots” whenever the Sugar Cane Train rolls by.

Tia Juana’s and Donavon Frankenreiter’s Margarita House always have something happening, from live music to different food specials such as Taco Tuesdays, all which can be found on their website. http://www.tiajuanas.com.

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Tune in to Chuck’s Corner this Thursday for the story behind the review:

The bartender was clearly hitting on my date, I had to do the only thing any man would do in a similar situation…

Bev Gannon’s Premiere Dining Outlet

Bev Gannon's Latest Book

Nestled in the middle of a pineapple field in Hali’imaile, a former plantation camp, you will find Hali’imaile General Store. A former plantation camp?  A General Store?  You might expect it to be a vintage repository of a variety of merchandise needed for life in a small town. From the outside, with its inviting covered porch and cheery painted signboard, you could be easily misled. But step inside and you’ll find Hali`imaile General Store serves gourmet, family-style meals that attract repeat diners from the world over.

Sit at the bar a spell with a tropical elixir, you’ll be instantly relaxed as the setting sun gleams across the hardwood floors. Widely recognized as one of the best restaurants on the island for its inviting decor and friendly staff, it’s primarily Bev Gannon’s delicious food is that keeps me coming back for more.

Rack of Lamb

Along with their signature items — Bev’s “famous” Crab Pizza, Sashimi Napoleon, and Rack of Lamb Hunan Style –the Sashimi Pizza is among my favorites as well. Picture Edamame hummus spread on a thin flour crust topped with sashimi Ahi, sprouts, and an aioli sauce. If that sounds a bit healthy, it is, but more importantly, it’s delicious!

Hali`imaile Sashimi Pizza

Chef Gannon was one of the original chefs involved in the movement to utilize locally sourced food in Hawaii, resulting in the creation of a whole new style of cooking, Pacific Rim Cuisine. Witness the Rack of Lamb, which is always mouth watering; its rich black bean Hunan sauce mixed with a sharp wasabi flavor in the mashed potatoes makes it unique to the islands.  If you’re in the mood for lighter fare that would leave you with room for dessert, the Lobster and Edamame Salad boasts chunks of Maine lobster with every bite. It is surprising pairing of ingredients that marks Chef Gannon’s dishes with consistent excellence.

Luscious Mac Nut Chocolate Pie

Calling the last course of the meal “dessert” would be an understatement. Brought back by popular demand, the Chocolate Macadamia Nut Pie is every chocolate lover’s dream.  A gooey mix of chocolate and caramel, and every bite exploding with macadamia nuts, which to me is pure bliss!

There is good reason Hali`imaile is on every food-loving visitor’s to-do list and a favorite of residents as well. With its gracious, hospitable staff, delicious food, and amiable country setting, you can be assured the time required to get there will be well worth the drive.

Hali`imaile Lobster Edamame Salad

Mama's Fish House Landmark

Round the curve on the two-lane highway beyond Pa`ia, turn at the meticulously restored, permanently parked surf wagon, hand over your vehicle to the valet, meander down the path fashioned of artistically designed gecko shaped stones, then gasp at sight of the coconut grove framing sybaritic views of the crashing surf. Linger before strolling through the arbor preceding the hostess stand. From there you will be guided to your table through the eclectic structure festooned with brilliant floral arrangements, thatched roofs, and oriental rugs. This is how it must have been a hundred years ago in Hawaii when westerners brought their treasured, albeit out of place, upscale possessions and mingled them with lauhala mats and coconut trees. There aren’t many places like this left in Hawaii.

There is a part of me that wishes I didn’t like Mama’s so much – the part that manages my budget. It’s well known that before you even step inside you must get past the fact this romantic, delicious, picture-postcard perfect place will cost you dearly — like most things we love and just gotta have.

Mama's Fish House, Paia, Maui

The online menu doesn’t even list prices – but read a few posts on travel message boards and you’ll get some idea. “Our lunch was over $200!!” “I expected this meal to be pricey but I didn’t expect to pay $350 for three!” “Sixteen dollars for a Mai Tai? The Four Seasons only charges $12!” Mama’s fees are hefty, so it’s inevitable someone will occasionally feel a bit let down.

Much more often you’ll read that this high priced, far-flung outpost of Tahiti (it’s really more South Seas than Hawaiian if you look closely) is worth every penny. “A must –do for everyone on every trip to Maui!” enthuses one reviewer. In spite of the fact  dinner at Mama’s is probably the most expensive meal many tourists will enjoy on vacation, most seem to walk away hypnotized, wrapped in Mama’s undeniable spell.

What makes it so worth it? I can attest the food is good. Some dishes are even stupendous. If you are in the mood for a special dessert, the Black Pearl tops the charts. The Poisson Cru renders a trip to Tahiti unnecessary. The ahi couldn’t be any fresher unless you were on the boat when they pulled it in.

Mama's Black Pearl Dessert

Mama’s is known for fresh fish taken from the water that morning with the name of the fisherman and location of catch often noted on the menu. In truth, fish pulled from the sea hours before it’s served is standard at many Maui restaurants. Although Chef Perry Bateman was named Best Chef 2009 in a readers poll conducted by Maui No Ka Oi Magazine,  there are other great chefs on Maui who are quite skilled and innovative, especially with fish.

When people travel to Maui from the mainland fantasizing about a little grass shack on the beach, they are actually thinking of Mama’s which essentially personifies the tropical dream. The setting, views, distinctive décor, and overall appeal of the place are simply unmatched.

There are very few, if any, places like Mama’s that are open to the public in Hawaii. Although the restaurant has expanded over the years into a huge, rambling dining room, most guests never notice the banquet hall parameters of the place. They are only aware it is a restaurant they will never forget. And yes, the fish is fresh and excellently prepared.