Alan Wong's Restaurant (Oahu; tel. 808/949-2526): Master strokes at this shrine of Hawaii Regional Cuisine include warm California rolls made with salmon roe, wasabi, and Kona lobster instead of rice; luau lumpia with butterfish and kalua pig; and ginger-crusted fresh onaga. Opihi shooters and day-boat scallops in season are a must, and grilled lamb chops are a perennial special. The menu changes daily, but the flavors never lose their sizzle.
Chef Mavro Restaurant (Oahu; tel. 808/944-4714): Honolulu is abuzz over the wine pairings and elegant cuisine of (James Beard award-winner) George Mavrothalassitis, the culinary wizard from Provence who turned La Mer (at the Halekulani) and Seasons (at the Four Seasons Resort Wailea) into temples of fine dining. He brought his award-winning signature dishes with him and continues to prove his ingenuity with dazzling a la carte and prix-fixe ($48-$85) menus.
Hoku (Oahu; tel. 808/739-8780): Elegant without being stuffy, and creative without being overwrought, the fine-dining room of the Kahala Mandarin offers elegant lunches and dinners, and one of Oahu's best Sunday brunches. This is fusion that really works -- European finesse with an island touch. The ocean view, open kitchen, and astonishing bamboo floor are stellar features. Reflecting the restaurant's cross-cultural influences, the kitchen is equipped with a kiawe grill; an Indian tandoori oven; and Szechuan woks.
La Mer (Oahu; tel. 808/923-2311): This romantic, elegant dining room at Waikiki's Halekulani is the only AAA Five-Diamond restaurant in the state. The second-floor, open-sided room, with views of Diamond Head and the sound of trade winds rustling the nearby coconut fronds, is the epitome of fine dining. Michelin-award-winning chef Yves Garnier melds classical French influences with fresh island ingredients. It's pricey but worth it. Men are required to wear jackets (they have a selection if you didn't pack one).
Padovani's Restaurant & Wine Bar (Oahu; tel. 808/946-3456): Chef Philippe Padovani's elegant, innovative style is highlighted in everything from the endive salad to the pan-fried moi at this two-tiered restaurant. Downstairs is a swank dining room with Bernaudaud china and Frette linens; upstairs is an informal Wine Bar with excellent single-malt Scotches, wines by the glass, and a much more casual, but equally sublime, menu.
Roy's Restaurant (Oahu; tel. 808/396-7697): Good food still reigns at this busy, noisy flagship Hawaii Kai dining room with the trademark open kitchen. Roy Yamaguchi's deft way with local ingredients, nostalgic ethnic preparations, and fresh fish makes his menu, which changes daily, a novel experience every time.
Keei Café (Big Island; tel. 808/328-8451). The darling of South Kona is still going strong. Formerly a fish market, Keei Cafe is about as far as you can get from the famous dining rooms of the Kohala resorts, but the food is "so much more ono" as we say in Hawaii, people gladly drive the long distance to eat here. This is Hawaii's version of a bistro, with a friendly, casual ambience, great food, and affordable prices.
Merriman's (Big Island; (tel. 808/885-6822): Chef Peter Merriman, one of the founders of Hawaii Regional Cuisine, displays his creativity at this Waimea eatery, a premier Hawaii attraction. Dishes include his signature wok-charred ahi, kung pao shrimp, or lamb from nearby Kahua Ranch. His famous platters of seafood and meats are among the many reasons this is still the best, and busiest, dining spot in Waimea.
Gerard's (Maui; tel. 808/661-8939): The charm of Gerard's -- soft lighting, Edith Piaf on the sound system, excellent service -- is matched by a menu of uncompromising standards. A frequent winner of the Wine Spectator Award of Excellence, Gerard's offers French cuisine with the chef's own island touches. Housed in an old Victorian house (ask for a table on the lanai outside), Gerard's dreamy, romantic atmosphere and innovative cuisine will linger in your memory.
Haliimaile General Store (Maui; tel. 808/572-2666): Bev Gannon, one of the 12 original Hawaii Regional Cuisine chefs, is still going strong at her foodie haven in the pineapple fields. You'll dine at tables set on old wood floors under high ceilings, in a peach-colored room emblazoned with works by local artists. Gannon's Texas roots shine through in her food, a blend of eclectic American with ethnic touches that puts an innovative spin on Hawaii Regional Cuisine.
Nick's Fishmarket Maui (Maui; tel. 808/879-7224): This classic seafood restaurant sticks to the tried and true (i.e. not an overwrought menu) but stays innovative with excellent ingredients and a high degree of professionalism in service and preparation. The blackened mahimahi has been a Nick's signature for eons, and why not -- it's wonderful. The ambience is spectacular: overlooking the ocean with the aroma of sweet-smelling flowers wafting through. A fantasy setting on the south Maui shoreline makes for a romantic evening.
Henry Clay's Rotisserie (Lanai; tel. 808/565-7211): Henry Clay Richardson, a New Orleans native, has made some welcome changes to Lanai's dining landscape with his rustic inn in the middle of Lanai City. It's very popular and always full. Maybe that's because it's the only option on Lanai that occupies the vast gap between deli-diner and upscale-luxe. The menu focuses on French-country fare, gourmet pizzas, and crispy salads in a quaint, country-inn atmosphere.
A Pacific Cafe Kauai (Kauai; tel. 808/822-0013): The first restaurant Jean-Marie Josselin opened in his burgeoning culinary empire is still the reigning fave. The signature items (tiger-eye sushi, garlic-crisped mahimahi) are staples. Foodies agree: It's the way he uses Kauai produce and seafood that gives this dining room the edge.
The Beach House (Kauai; tel. 808/742-1424): This beachfront magnet in Lawai was formerly owned by Jean-Marie Josselin, who sold it to smart Maui restaurateurs who knew a good thing when they saw it. Subscribing to the if-it-ain't-broke-don't-fix-it philosophy, the new owners left the staff and operation intact. There has been a major cosmetic overhaul, the food is as good as ever, and Beach House remains the south shore's premier spot for sunset drinks, appetizers, and dinner -- a treat for all the senses.
Dondero's (Kauai; tel. 808/742-1234): If you are looking for a romantic dinner either under the stars overlooking the ocean or tucked away in an intimate table surrounded by inlaid marble floors, ornate imported floor tiles, and Franciscan murals, this is your best bet. You get all this atmosphere plus the best Italian cuisine on the island, served with efficiency. It's hard to have a bad experience here. Dinners are pricey and worth every penny.
La Cascata (Kauai; tel. 808/826-9644): The North Shore's special-occasion restaurant is sumptuous -- a Sicilian spree in Eden. Try to get here before dark, so you can enjoy the views of Bali Hai, the persimmon-colored sunset, and the waterfalls of Waialeale, all an integral part of the feast. Click your heels on the terra-cotta floors, take in the trompe l'oeil vines, train your eyes through the concertina windows, and pretend you're being served on a terrazzo in Sicily.
