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.
For more than half a century, Round Table Pizza's chefs have been rolling out fresh, made-from-scratch dough, sprinkling it with a signature three-cheese blend, and baking the delectable disks to a golden brown. The most popular pie is King Arthur's Supreme, a benevolent despot that rules over mouths with pepperoni, italian and portuguese sausages, dry salami, and various veggies. Round Table's chefs don't stop at these specialty pies, though?they also can customize build-your-own pizzas by slathering dough in one of five sauces such as zesty red or creamy garlic, and then layering on your choice of more than 30 toppings.
When Gilbert Sakaguchi opened the original Magoo's Pizza on the Waikiki strip back in 1970, he had high hopes. But in no way could he have predicted the kind of success the tiny pizzeria would have, eventually fielding more than 400 orders a day. Recently, Sakaguchi and his son Marshall have taken their much-loved pizza to the streets via the Magoo's food truck. Equipped with a giant oven, the vehicle roams the roads as chefs prepare fresh pies and sandwiches baked to a golden crisp.
The chefs at Chi-Town Deep Dish Pizza Co. fill the club they're housed inside, the Soho Mixed Media Bar, with the mouthwatering aroma of deep-dish pizza. When they’re not adorning thick pizzas with heaps of toppings, they stack fresh ingredients between bread to create italian-sausage sandwiches and open-faced pizza sandwiches. Guests can choose to enjoy their domestic beers and Chicago-style hot dogs served in the casual pizzeria or found skittering across the DJ’s turntables in the club.
First-time guests to Baci Bistro might think that co-owner Bill Duval is psychic. On any given night, he greets visitors at the door, addressing most by name. His friendliness is hardly supernatural, though—it's a shared habit between himself and his wait staff: remembering the names of returning guests. Some of the servers have even been stocking their mental rolodexes since the bistro first opened in 1997, when designers first planted the red, puckering-lips logo around the foliage-flanked interior.
Along with the warmth of its employees, Baci Bistro's signature element is freshness. Executive chef and co-owner Reza Azeri stands by the appetizing simplicity of made-to-order meals, prepping sauces that harmonize with pastas instead of masking their flavor. Ravioli remains the house specialty, whether it's stuffed with lobster or the surprise ingredient of the day, and meat entrees decorate veal, pork, chicken, and fish with vegetables and wine sauces. The menu also allows children to mix and match their choices of sauces and noodles rather than forcing them to eat like adults, who enjoy wine sauces and wipe their mouths with business cards.
Once a month at Formaggio Grill, guests indulge in four-course meals paired with fine wines. It sounds like a typical dinner party, save one difference: no one can see a thing. The monthly event is called Dining in the Dark, and Formaggio Grill hopes that it will encourage guests to slow down, savor their dinners, and even reconsider their approaches to fine dining.
Even without the blindfolds, Formaggio Grill touts that mission with careful preparation of Mediterranean-style cuisine in a warm, welcoming space. Chefs smoke prime rib over kiawe wood and toss pastas with housemade sausage. Servers are happy to help pair entrees with selections from a list of more than 50 wines from around the world.
The restaurant envelops diners in warm reds and golds, and low light casts plush red stools and a wooden bar in a warm glow. The artwork of Ron Genta adds splashes of color to the walls, and local musicians take to the stage on the weekends to entertain patrons with smooth guitar sounds or the dulcet tones of a whale’s song.