California meets Hawaii in this open air, contemporary-designed eatery featuring fresh, local Hawaii ingredients prepared under the culinary watch of master chef Wolfgang Puck. The room, formerly Seasons Dining Room, has been stunningly transformed into a sleek modern layout using stone and wood in the open-air setting overlooking the Pacific Ocean. The cuisine lives up to Puck's reputation of using traditional Hawaiian dishes with his own brand of cutting-edge innovations. Open for dinner only, the menu features an unbelievable coconut soup with local lobster, keffir, chile, and galangal. For entrees, try the whole steamed fish served with chili, ginger, and baby choy sum; the incredible Kona lobster with sweet-and-sour banana curry, coconut rice, and dry-fried green beans; or the grilled côte de bouef with braised celery, armagnac, peppercorns, and pommes aligot. The wine and beverage list is well thought out and extensive. Save room for dessert (don't pass up the warm guanaja chocolate tart with Tahitian vanilla bean ice cream). Make reservations as soon as you land on the island, if not before -- this place is popular.