At this Maui outpost of Wolfgang Puck’s Hollywood icon, local chef Bev Gannon flips over entrees like the Thai Seafood and Pineapple-Coconut Red Curry. “Shrimp, onaga [red snapper], mahimahi, galangal, kaffir lime, Thai basil, and green papaya” all make the dish sing, explains Gannon. Never mind the fancy Four Seasons surroundings–says Gannon: “I even drink the leftover sauce from the bowl!”
Photo courtesy of Spago at the Four Seasons
3900 Wailea Alanui Dr.