The sunlight bathed, palm-fortified fairways of the beautifully landscaped Kaanapali Golf Course wend around the slatted windows of Paradise Grill, filling each portal with greenery backed by sunsets and rolling ocean. It's a stunning venue in which to enjoy some casual island culture. A high-vaulted diagonal ceiling stretches overhead, lending the eatery a modern feel. The first-floor bar boasts 11 flat-screen TVs and a quieter, second-floor dining room is where guests slice into ocean-fresh fish or pull gooey slices of handmade Round Table pizzas. The chefs whip up breakfast, lunch, dinner, and late-night meals affectionately called Buenas Noshes.
Sports FanAddicts' culinary crew prepares a hearty spread of sports-watching favorites, strewn with island-inspired accents. Ravenous steak knives sink into 12-ounce ($15) or 16-ounce ($23) rib-eye steaks or pork chops ($15) with Indian curry ($2) or mushroom-and-onion ($2) adornments. Chicken katsu ($12) reaps ear-pleasing crunch from its Asian muse: a thin coating of panko breadcrumbs. The watering hole also fills mouths with a classic pub-style selection of 12-inch pizzas ($10–$16) and Angus beef burgers ($9–$13).
Beneath Corner Kitchen’s logo lies the phrase, “The Musician’s Playground,” a reference to the live, local performers featured almost every night. But while the musicians jam out front, the chefs in the kitchen are busy creating a menu infused with Asian flavors, from sushi and chicken teriyaki to boneless short ribs in a house marinade. Oftentimes, chefs even create their specials based on requests from the musicians. Special desserts—often baked on the fly—round out meals with decadent bites that may include french apple tart, pecan pie, or cherries jubilee, so named for including only the happiest of cherries in each dish.
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.
Tsunami's is a flurry of light and energy, both beneath the vibrant lights of its chic lounge and amongst the chefs in its bustling kitchen. In the latter, Executive Chef Aaron Fukuda—former chef of the renowned Sam Choy's kitchen—darts between simmering woks and grills, overseeing his kitchen crew members as they whip up a Honolulu magazine-lauded menu of modern Asian meat, seafood, and vegetable dishes. Out in the lounge, bartenders whip up Asian-inspired specialty cocktails beneath the glow of hanging lanterns instead of a burning ceiling fan. Next door, a game room hosts rows of glimmering dartboards. On weekend nights, DJs fill the room with vibrant music after the staff clears away tables and chairs to expose dance floors.
The drinks and revelers at Hush Bar & Grill are all perpetually awash in the soft glow of neon light. Illuminated as well are the walls covered in hand-drawn murals of singing ducks, exaggerated figures, and other whimsically bizarre creatures. On an average night, this colorful glow mingles with the aromas of vaporizer smoke and international cuisine. The modern bar's kitchen turns out upscale pub food such as wontons, house poke, and small plates of marinated beef to complement its range of upscale spirits and cocktails. A pair of dart boards and two private karaoke rooms, meanwhile, entertain patrons between bites and sips.