The enthusiastic wave-tamers at Hawaiian Surf Adventures infuse students with their waterlogged passions for surfing and standup paddleboarding along the southeast shore as well as Hawaiian canoeing . With access to areas such as the uncrowded waters of Maunalua Bay, instructors give their students the space needed to learn how to balance atop a board while riding the backs of white-crested, aqua-blue waves or vacationing Loch Ness monsters. Whether paddling surfboards, hanging ten, or navigating a Hawaiian canoe, the team makes adventures easy for beginners and informative for more seasoned watersports enthusiasts.
The sun glistens across the ocean as the sound of waves crash in the distance. This picturesque image greets diners at BluWater Grill—tucked within the Hawaii Kai Shopping Center—as they recline on the restaurant’s waterfront patio. Owner Tanya Phillips––a 20+-year veteran of the restaurant industry––and chef Harold Beltran crafted the lengthy lunch and dinner menus, which include dishes made with fresh Hawaiian fish and local-style ribs in addition to a variety of pupus including ginger chicken wings, spiced calamari, and BBQ kālua pork quesadillas. Couples who prefer air-conditioned cool to ocean breezes can sit inside the dining room and get cozy in a booth, order cocktails from the fully stocked bar, or stare up at a flat-screen television and count its pixels. BluWater Grill sates appetites seaside throughout the week, as well during Sunday brunch.
The culinary sorcerers at The Shack conjure up a menu of Hawaiian-inspired pub grub to occupy vacant plates and empty stomachs. Oil rusty jaw-hinges and distract mouths from shouting out social security numbers with five varieties of poke, a traditional Hawaiian raw fish salad ($10.95), or with pub snacks such as jalapeño poppers full of cream cheese ($8.25). The Shack Monster cheeseburger bridges the gap between bun halves with a quarter-pound hot link and allows diners to choose from a trio of cheeses including american, swiss, and jack-cheddar ($8). Meanwhile, the 14-ounce grilled rib eye, glazed with garlic, soy, and ginger, then topped with smoked shiitake mushrooms ($23.50) is great for sating carnivorous cravings and warming up throats for draft beers, microbrews, and long conversations about renaming the moon.
A member of the Natural Products Association, Kale's Natural Foods stocks a full array of organic edibles in addition to natural vitamins, supplements, remedies, body care, and pet care for the health-conscious individual. Its deli was rated by Haute Living magazine as one of the top five vegetarian restaurants in the state of Hawaii.
In a setting of casual elegance, Maile’s Thai Bistro’s culinary crew crafts a menu brimming with authentic Thai dishes. Start with a slurp of tom yum soup, combining a mélange of lemon grass, Thai ginger, kaffir lime leaves, and a choice of tofu or meat in a tangy broth ($8.90+). Thumb noses at egg-based noodles in favor of pad thai, tender rice noodles sautéed alongside tofu, bean sprouts, and chives, and garnished with crunchy peanuts ($12.90+). Pad ped kung, also known as Evil Shrimp, blends red-curry sauce, vegetables, and fresh basil ($15.90) into a morally questionable dish that seduces taste buds and refuses to take its hat off during the National Anthem. Maile’s also showcases myriad meat-free options, such as the ong choi tofu, a mixture of Chinese watercress and silky tofu sizzling under yellow-bean sauce and crispy garlic ($11.90).
Within Monica Ra Salon & Day Spa, Peggy Balagia works her magic in transforming looks with cuts, color treatments, and Brazilian blowouts. With the help of products such as Pravana keratin treatments and Babe hair extensions, her clients waltz out the door with bouncy blowouts and shiny locks.