CanoeHouse at the Mauna Lani Bay Hotel


Kohala Coast,  Hawaii
This kitchen has launched the careers of many Hawaiian regional-cuisine chefs (Alan Wong, for one). The heaping bowl of Kona-raised clams with Hilo corn, piquillo peppers, and the hottest Big Island ingredient--fiddlehead ferns from the lush, forested Waipi‘o Valley--is a study in sweet-savory balance. The restaurant excels in seafood, like deep-caught ahi and Kona-farmed shrimp.
Last Reviewed January 2013


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