With only half a dozen tables, this excellent, intimate American fine-dining restaurant in Paʻia feels like a local supper club. The clean white room is decorated with vintage European posters, and chef Jeremy Solyn turns out cleverly presented gastronomic creations using local produce – expect to hear 'wow' when the food arrives at the table. Dishes change nightly. Reserve months ahead.
Expect anything from caviar, truffles, and jumbo shrimp with organic beet puree, or perhaps butter-poached lobster, to arrive in front of you. Pair your food with fine wine – there are 80 bottles to choose from.
