Scientists raise coral and study resilience to help Maui’s reefs recover.
Maui’s Best Food
Makai Glass Maui
Heat, breath and teamwork turn into one-of-a-kind pieces.
+ Ube Recipes
Purple and mellow-sweet treats.
At Makai Glass Maui, molten glass becomes island-inspired sculptures through a collaborative process shaped by heat, timing and trust.
As Maui’s reefs face warming waters, damage and decline, scientists are outplanting nursery-raised coral and studying reef resilience to support longterm recovery.
Maui Coast Hotel’s Kai Tower expansion added new rooms, an infinity pool, a pickleball court and South Maui favorites Kihei Caffe and Miso Phat to the property.
On the North Shore, a LEED platinumlevel certified home highlights solar power, water conservation and locally sourced design.
38
ON THE COVER
A honu glides above the reefs at Mala Wharf, one of the sites where Maui coral restoration efforts are helping protect the foundations of island life. Story begins on page 26.
Stories and lessons from life on Maui by Publisher and Editor Chris Amundson.
Casey Shim cultivates coffee on his Upcountry farm; Haku Maui Lei shares the beauty and tradition of lei making; the jacaranda tree colors Maui’s landscape in shades of purple.
Maui restaurants bring ube’s vivid color and mellow sweetness to pancakes, cheesecake and jam.
Everything you need to know about dining on Maui, from casual bites to luxury experiences.
Amos Lonokailua-Hewett, Maui Emergency Management Agency administrator, reflects on how culture shapes his work, leadership and professional life.
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VOL. 30, NO. 2 | 2026
Aloha
Maui Nō Ka ‘Oi is an internationally-distributed magazine dedicated to exploring the life and culture of Maui Nui. There’s a saying known in the islands: Maui nō ka oi, Hawaiian for “Maui is the best.” We hope you think so, too.
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ON OUR COVER, a honu glides over coral growing along the fallen structure of Māla Wharf in Lāhainā, near Baby Beach.
Our family spent many afternoons and evenings in that water when our three keiki, now adults, were young – sandy-haired, salt-crusted, kicking through the shallows as the light softened over West Maui. Back then, I noticed the turtle first. Most of us do.
The longer I look at this cover, though, the more I see the coral.
Old concrete below. Coral and algae growing across it. A turtle moving through habitat. Adult honu feed mostly on algae and seagrasses; grazers help keep algae in check, and currents carry coral larvae from reef to reef.
Most of us will never glue coral fragments to aragonite plugs, lower them back into Honolua Bay or monitor them under a state permit. Some care should stay in trained hands. For the rest of us, the first rule is the one we should have learned before the kids ever put on fins: don’t touch the coral.
In those days at Baby Beach, I thought of coral as part of the bottom – something below us, not something alive. A coral colony is made of tiny animals called polyps, many of them living with microscopic algae that help feed them from sunlight.
Coral can take only so much. Warm water, sediment, pollution and poor water quality all add stress. When stress builds, coral can expel the algae that help feed it and turn pale or white. The white is not beauty. It is hunger made visible.
The numbers from Māʻalaea are hard to dismiss: coral cover near one site was estimated at 50-75 percent in 1993. Later monitoring found about 8 percent.
This issue’s coral story begins at Honolua, where 246 fragments were returned after more than two years in nursery care by Maui Ocean Center Marine Institute. At Māʻalaea, the problem is in the water. Soil clouds it. Nutrients feed algae. Young coral runs out of clean places to land. From ʻOlowalu, larvae can travel toward other reefs.
In the water, care is simple: float above coral, keep fins and cameras off the reef, give honu at least 10 feet and skip the photo if it means crowding a turtle or stepping onto coral. At Kahekili, herbivorous fish and urchins are protected because coral needs animals that eat algae.
Watch what runs mauka to makai – from the slopes to the sea. A yard, condo landscape, parking lot, golf course or storm drain can affect a reef without ever seeing the ocean. Volunteers can train with Hui O Ka Wai Ola to sample water, or join the Marine Institute’s Honu Hero cleanups that remove debris before it reaches reef habitat.
Careful snorkelers can still see strong coral habitat at Honolua-Mokulēʻia, ʻĀhihi-Kīnaʻu, Molokini, Kahekili, ʻOlowalu and the broken remains of Māla Wharf when conditions are right. These places are beautiful, and they have rules, limits and consequences.
When I think back to those afternoons at Baby Beach, I remember children in the water, towels on the sand, the sun dropping behind Lānaʻi. I also know now that our love for a place has to grow up with us.
The coral fragments at Honolua now have to hold fast, grow over hard surface and make room for more life. We can’t do that for them. We can only stop making it harder.
Help coral by giving it fewer reasons to need rescue.
Me ka mahalo, Chris
Amundson Publisher & Editor
At 95, Casey Shim still works a Kula coffee farm that began with 100 plants and almost no soil story
and photographs by Chris
Amundson
CASEY SHIM PICKS coffee one step at a time. The rows climb and drop through lava rock, and when the cherries redden, he steps through them, setting his feet before he reaches, holding branches before he picks. Kula, he says, is “either going uphill or downhill.”
Shim, 95, grows 1,500 coffee trees on five acres of family land in Kula’s old Chinatown. Many volunteered from seeds beneath older trees. He prunes them shoulder high now; for 10 years, the trees grew tall enough that he used a hooked bamboo pole to bend branches down and pick one-handed.
The farm began with 100 plants from Al Franco at Grandma’s Coffee House. Nearing retirement, Shim had heard someone mention coffee over lunch. Al’s cousin drilled the holes with a backhoe. Shim saw almost no soil.
“The holes were mostly lava rocks,” he says. “I said, ‘How are these trees going to grow?’ ”
Franco told him to plant them with the dirt around their roots, cover them with rocks and see. Thirty-five years later, almost all those first trees are alive.
“That’s an amazing plant, that coffee plant,” he says.
As a boy in Haʻikū, Shim cut weeds around Dwight Baldwin’s farm, where his father worked as a farm manager. He picked avocados and grapefruit, helped prepare Honolulu shipments and earned 50 cents a day. During World War II, he remembers working pineapple fields for about 14 cents an hour.
After Army service, a University of Hawaiʻi psychology degree and 33 years in Long Beach schools, he and his late wife Margaret built their Kula house in 1990, choosing a flat spot with what Shim calls a “million-dollar view.”
The Kula land was in his family for generations. His grandparents had come from China with little money and no English. Shim says he feels lucky to have inherited the place. Shim Bao – Popo to him – raised eight children in the old house still on the property. Once, when Shim struggled to lift a bag of corn, she picked it up, threw it on her back and headed downhill.
“I’ll never forget that,” he says.
Margaret planted hydrangeas, amaryllis and ginkgo biloba across the farm, choosing places for them herself. Now Shim recognizes her hand as he walks.
“I see her all the time,” he says. “She’s all over the farm.”
In Kula, coffee cherries may redden from January to March, and picking can last six months. In an average year, Shim harvests 1,000 to 2,500 pounds of red cherries. In 2024, he picked 4,400 pounds; in 2025, 1,400. Nature decides the crop.
After picking, cherries go through the pulper, separating beans from fruit. Shim sells the coffee in 4-ounce bags under the Shim Pure Kula Coffee label, designed by his granddaughters Loryn, Marissa and Alexandra Kanemaru as children.
Coffee cherries ripen over several months in Kula, where Casey Shim picks by hand and sends the fruit through a pulper before the beans are dried and bagged.
He says he has never really fertilized the trees. One section has drip irrigation; the rest gets water from hoses and sprinklers. Mostly, the trees keep doing what they have done since Franco’s first 100 plants went into rock.
“I’m not a scientist,” he says, “but I believe the soil in Kula is magical.”
Shim was a founding member of the Maui Coffee Association in 2004 and remains one of the elder figures in Maui’s coffee community, which hosts the annual Seed to Cup Coffee Festival.
Shim drinks one cup a day, drip-brewed, with cream and two scoops of sugar. It has
been, he says, a “learn by doing” farm. Shim spends winters in California with his children and grandchildren. On Maui, a cousin watches the trees. When the next crop reddens, the cousin lets him know. Then Shim returns to Kula to pick what the rocks have grown.
The Maui Coffee Association’s 19th annual Seed to Cup Coffee Festival is Aug. 1, 2026, from 9 a.m. to 4 p.m.at Maui Tropical Plantation in Waikapū. The free event includes coffee workshops, farmers, roasters, food, music and local coffee vendors. mauicoffeeassociation.org
Haku Maui begins with family and ends with a return to the land.
by Ariella Nardizzi
learned lei in a Makawao home where flowers grew in old Tabasco bottles.
Her grandmother, known locally as Auntie Buti, kept the small glass bottles in nearly every corner. She showed care through lei, and Alejo-Fishell learned the mechanics as a child: how to braid, twist, string and spin. The meaning came later, after she left Maui and chose to return home.
After college, work in tourism left Alejo-Fishell feeling detached from the values her grandmother and mother had raised her on. When a friend asked her to create a lei for a baby’s first lūʻau, the friend’s gratitude nearly brought Alejo-Fishell to tears. The request returned her to Auntie Buti’s lessons and became the beginning of Haku Maui
She started the business out of her garage. In 2017, she found a small space tucked behind Baldwin Avenue in Makawao, surrounded by kukui trees. Kukui means light, and the tree has long been used for medicine, oil and illumination.
Today, a bamboo path leads to that space, a hale styled like tūtū’s hale (grandmother’s house), filled with antique heirlooms, coolers of fresh lei and the fragrance of flowers cut for the day. Mama Sheryl greets visitors at the door, often with the first warm “aloha.” Fresh lei rest nearby, made only hours before.
Season and local availability shape each lei – tuberose, lantern ʻilima, pua kalaunu (crown flower), lokelani roses and plumeria when they bloom. The family sources orchids and anthuriums from a farm in Hilo, Hawaiʻi Island. Requests matter, but AlejoFishell also asks guests to embrace the flowers and foliage in front of them.
Some flowers bring their own history. Pua kalaunu, once favored by Queen Liliʻuokalani, has deep purple swirls associated with royalty. Lokelani is Maui’s official flower. Alejo-Fishell gently challenges the expectation that lei should be bright, fragrant and floral.
One of the most meaningful examples she shares is limu (seaweed) lei, which symbolizes forgiveness.
In Makawao, Britney Alejo-Fishell teaches lei making through history, Hawaiian culture and connection to the land.
Alejo-Fishell works with natural materials and traditional techniques: haku (to braid), wili (to twist), kui (to string) and hilo (to spin). “A lei isn’t only material. It’s the experiences you weave together to create the lei of your own life,” Alejo-Fishell said. Behind the retail shop, Alejo-Fishell leads workshops she calls “a history class disguised as a lei making experience.” As participants choose stems and begin weaving, she talks story about Makawao, Hawaiian culture and connection to ʻāina (land). Stories are often carried through mele (song or chant) and hula; lei, she says, are another way to perpetuate culture. She teaches what each plant represents, how to care for and wear lei, and how to respectfully release it back to the land.
During workshops, the room often grows quiet as hands weave leaf and flower.
Her kuleana (responsibility) reaches beyond the shop. As president of the Maui Floriculture and Growers Collective under the Maui County Farm Bureau, Alejo-Fishell supports local flower farmers and brings attention to a corner of Hawaiʻi agriculture often overlooked. “You can’t just pick one kuleana,” she said. “You have a responsibility to share, educate and help in all aspects of Hawaiian culture.”
Her Makawao workshops move visitors away from resort corridors. They meet neighbors who bring flowers from their own gardens and stop to chat during workshops. Alejo-Fishell forages carefully, taking only what is needed and giving back to the land in return. “This hana (work) is important. We give you the tools, but it’s up to you to carry that kuleana,” she said.
By the time participants walk back down the bamboo path to Baldwin Avenue, lei in hand, the flowers have already begun to open up. They will fade. Some will be returned to the ʻāina, completing the cycle Alejo-Fishell speaks of. But the intention woven into each strand will linger for a lifetime.
Each spring, jacarandas bring a fleeting wash of color to Upcountry Maui
by Savannah Dagupion
DRIVING THROUGH THE sloping pastureland and quiet stretches of Upcountry Maui in spring, color hangs in the air: flecks of purple drift over the road and wash the grass and fence lines in a watercolor haze
From April to June, jacarandas bloom along Haleakalā’s lower slopes. The trees stretch wide and their flowers hang in loose clusters. When the breeze knocks blossoms loose, they drift and gather beneath the trees, a second canopy across the ground.
The tree’s story stretches beyond Maui. The blue jacaranda, Jacaranda mimosifolia, is native to South America and planted in warm climates, prized for fernlike leaves and spring flushes of blue-violet blooms. In Hawaiʻi, the trees have grown for more than a century, but on Maui they seem suited to Upcountry’s cool air.
The bloom draws visitors to linger along roads they might otherwise pass through. On Kula Highway, pockets of purple stand out against the greenery as cars pull over to take photos. Near pastures, driveways and parks, the trees appear in flashes – one over a fence line, another beside a shoulder, then a hillside touched with lavender before the road turns.
The spectacle is brief. Fallen petals wither where they land. The color fades, and the land carries on. There is no permanence to it, and no need for it. Jacarandas arrive as they leave – lightly, seasonally – scattering purple scraps along the roadside before Upcountry settles back into green.
Heat, timing and teamwork shape Makai Glass Maui’s molten art in Hāliʻimaile
story by Savannah Dagupion photographs by Daniel Sullivan
INSIDE A QUONSET hut in Hāliʻimaile, where Haʻikū rain taps the roof and North Shore trade winds push through a hot shop, lava-hot glass waits in a ceramic crucible. A glassblowing artist peers inside through dark sunglasses and uses a long metal pipe to gather a glowing orb – viscous, malleable and ready to be shaped by breath, hand and fire.
The pipe turns constantly, keeping the glass centered as it moves from furnace to workbench. Heat fills the room. One person steadies the pipe, another holds the furnace door, another blowtorches color rods together and another shapes the glass with tools.
The pace quickens as the piece gathers weight, color and layers. Wet newspaper meets the hot glass, sending sparks into the air as an artist shapes the surface by hand. Another maker lifts a paddle to shield the artist from the heat. Nearby, a second glowing form is prepared to join the first. The room is loud with fans, music and machinery, so the team relies on body language and practiced timing. When the piece is ready, it is knocked from the pipe and caught by someone in protective gear. The team breaks into high fives before the glass begins its slow cooling in the kiln.
That coordination drives Makai Glass Maui, a glassblowing studio and fine art gallery. For founders Justin Brown and Randy Schaffer, glassblowing is part team sport, part choreography – every piece depends on timing, trust and artists who can handle the heat.
“If someone spoke a different language, it wouldn’t matter because we speak glass,” Schaffer said.
visitors can watch from the mezzanine for free. At the entrance, the gallery shows what all that motion becomes: whales, turtles, waves, pineapples and abstract sculptures lit on podiums or suspended from the ceiling.
Nearly 30 people make that possible. Some keep color ready. Others polish cooled glass, weld metal stands, mill wood bases, pack crates, ship finished pieces and walk visitors through the gallery, which also features paintings by local artists.
As the head artists, Brown and Schaf-
fer’s partnership works because their strengths split cleanly. Brown is known for realism and sculptural sea life. He says he can’t draw, but he can visualize an object and build it in glass, often at a large scale. He trains in the gym to keep up with the weight of his sculptures, comparing them to a max lift. On the floor, he can stay with a piece for up to six hours.
Schaffer’s pieces lean abstract. He is known for intricate murrini, a technique that layers color, pattern and texture. He is the more public-facing half of the partnership, strong with clients and business development, while Brown often prefers the hot shop.
Brown and Schaffer met in 2009 at Da Factory, a glassblowing studio in Haʻikū. Schaffer, from Illinois, studied glassblowing in college and moved to Maui in 2006 after buying a six-acre property in ʻUlupalakua. He was drawn to natural ways of living and a place where he could make art.
Brown is from Seattle, one of the country’s major glassblowing hubs. He worked in studios and learned the art hands-on before moving to Maui in 2008. His reason was direct: “I wanted to move somewhere I could blow glass and surf.”
Da Factory closed, but Brown and Schaffer kept making glass together. At first, their operation ran out of a “beer keg glass studio” – a small, portable glassblowing setup built from a repurposed keg. It was enough to make small pieces, but far from the studio they hoped to build.
As demand grew at craft fairs, the artists began renting studio time on Oʻahu. They would fly in glassblowers from Seattle – some still make glass with them today – for weeklong production runs, making as many pieces as they could. Then they packed the finished pieces into crates and checked the crates onto a plane back to Maui, racing to baggage claim before the crates slid down
Once cooled to room temperature and polished, pieces are fitted to metal stands and wooden bases made in house, with lighting added to illuminate texture and color.
the chute and hit the wall. The pieces would be sold over the next two months at the Westin craft fair. When inventory ran low, they did it again.
Eventually, they built a compact studio on Schaffer’s ʻUlupalakua property, expanding the beer-keg concept into a larger setup modeled after ancient glassblowing systems that relied on a single heat source. Residual heat from the furnace rose into a cooling kiln, where pieces could safely adjust to room temperature. It was resourceful, but tough – off grid, powered by a generator and reliant on propane hauled onto the property.
In 2011, Brown and Schaffer started leasing the current Makai Glass Maui building, a plantation-era Maui Land & Pineapple structure once used for pineapple distribution around the world. Part of the warehouse was a refrigerator when they moved in. They restored the space, built the furnaces and turned a once cold pineapple warehouse into a hot shop.
Outside the new hot shop, Hāliʻimaile was still quiet. The area had Hāliʻimaile General Store and Hāliʻimaile Distilling Company, which was not yet open to the public. Today, diners, distillery guests, pineapple-tour visitors and gallery browsers share the same Hāliʻimaile road.
“The hot shop faces the trade winds, which is perfect because glassblowing is a really hot thing to do,” Brown said. “We see rainbows every day. The elements are really inspiring.”
Inside the hot shop, three furnace stations allow three teams to work at once. Two larger 400-pound crucible
furnaces, named Bert and Ernie for convenience, hold molten glass and run all day, all night, all year. About every year and a half, the team shuts them down to rebuild them.
EACH NIGHT, RAW glass goes into the crucibles in a sand-like form. By morning, it is molten. The clear glass comes from Sweden; color arrives from Germany in rods, chips and powders. Some pieces require days of setup and planning before hot-shop production begins. Once the team starts, the actual formation can happen within a few hours. The piece moves in and out of the reheating furnace every few minutes in a process called flashing, keeping the glass hot enough to shape. If it cools too fast, stress builds in the material and the piece can crack, break or explode off the pipe.
Artists trade off to handle the growing weight of glass and pipe, blow air into the pipe to form an air pocket and stay close to extreme heat.
“Everybody is surprised that we don’t wear gloves, but you really need the dexterity and fluidity of motion –the way you turn the piece is so important,” Schaffer said. “Just don’t grab the pole in front of the glassblower’s hand because they are most likely grabbing the hottest part they can handle.”
In the early days, Brown used to wear slippers in the hot shop until a hot piece broke off the pipe and landed on his foot. The injury damaged skin rather than bone, but he upgraded to shoes. Years later, it happened again, and a piece nearly cut off his toe. Now he wears steel-toed boots.
Coming off the pipe does not make a piece finished. Each piece is placed in a kiln and cooled slowly over several days. From there, it moves to the cold shop, where it is polished to museum quality. Then it goes to fabrication, where metalworkers build custom stands and woodworkers mill, sand and
stain custom bases.
All of that happens in-house. Brown and Schaffer wanted the stands and bases to match the quality of the art. The bases often use wood from fallen trees brought to the studio, adding another layer of Maui to the finished product.
Light changed the business. Brown and Schaffer said illumination helped Makai Glass take off. Many sculptures are hollowed or designed to be lit from within. If a piece does not illuminate internally, it is designed around the way exterior light strikes it. That focus pushed Makai Glass beyond traditional sculpture into lighting, chandeliers and architectural installations.
The studio’s clientele ranges from visitors buying smaller gallery pieces to private collectors commissioning large installations. Brown remembers making a French bulldog, sculpting each wrinkle in the face. Schaffer points to projects for Mama’s Fish House, Boeing, Rolex, Vans Triple Crown of Surfing and the PGA Tour. The PGA Tour trophies brought national exposure on ESPN and became a turning point for the company.
For the future, Brown and Schaffer hope to create more large-scale installations for hotels and private homes. They have experimented with virtual reality tools that allow clients to preview a piece in their space before it is made.
Still, the center remains the hot shop – the furnace doors opening, the pipe turning and the team moving around the heat.
“It’s about having a pure energy and uplifting the room,” Schaffer said. “That feeling comes through in the art.”
Makai Glass Maui 903 Haliimaile Road, Makawao (808) 419-6685 makaiglass.com
NEXT DOOR TO Makai Glass Maui, visitors can step into the hot shop at Glass Experience Maui. Created by Brown and Schaffer, the studio offers glassblowing and flameworking experiences guided by instructors. Guests can create starfish, hearts, ornaments, drinking glasses, vases and sea life, then pick up the cooled piece or have it shipped home.
Brown and Schaffer designed the experience so visitors could try the tools and timing they watch from the Makai Glass mezzanine.
“I started at a place like GEM, and it changed my life,” Brown said. “I thought there was a need for it on Maui, and it’d make people happy.”
Open to ages 5 and up, GEM gives families, first-time visitors and groups – including corporate teams – an approachable way into the glassmaking process.
Glass Experience Maui 875 Haliimaile Road, Makawao (808) 573-7535 glassexperiencemaui.com
A Maui Nui Marine Resource Council (MNMRC) diver surveys coral, algae, fish and invertebrates in a 2026 reef survey near Kīhei, part of a larger community-wide effort to restore damaged reefs across Maui.
At Honolua Bay on May 19, 2025, Maui Ocean Center Marine Institute (MOCMI) divers reattached 246 rehabilitated coral fragments near the yacht Nakoa grounding site. A 2026 MNMRC photo-transect survey in Māʻalaea Bay tracks coral, algae, fish and invertebrates under pressure from sediment and runoff.
IN MAY 2025 at Māʻalaea Harbor, six divers and two snorkelers from Maui Ocean Center and the Marine Institute at Maui Ocean Center (MOCMI) loaded 246 coral fragments onto a boat bound for Honolua Bay on Maui’s west side. The fragments came from four species; crews had collected them from broken colonies at Honolua and kept them alive in a Māʻalaea nursery.
Their return began with a yacht on coral.
In February 2023, the yacht Nakoa broke loose from its mooring and grounded at the north end of Honolua Bay, just outside the Honolua-Mokulēʻia Bay Marine Life Conservation District. It sat in shallow water for nearly two weeks. State of Hawaiʻi divers later measured more than 19,000 square feet of damaged coral and reef live rock.
The damage at Honolua came on top of pressures already reaching Maui’s reefs: warming water, runoff, sediment, pollution
and coastal development. Across Maui, various organizations are coming together to protect the ecosystems offshore. At Māʻalaea, MOCMI staff and volunteers keep coral alive in nursery tanks. Along leeward Maui, reef monitors fill sample bottles, divers pull fishing line from coral and researchers lower speakers beneath buoys.
After crews removed Nakoa from the reef, two Maui Ocean Center coral specialists helped the nursery team collect damaged coral colonies for rehabilitation.
In the nursery, which uses saltwater pumped from Māʻalaea Bay, staff trimmed the Honolua colonies into fragments and glued them to aragonite plugs. They cleaned algae with dental picks so light could reach living tissue. Staff target-fed some corals a daily blend of algae, spirulina, fish, oysters, mussels and krill. For 26 months, the nursery team cleaned, fed and checked the coral every day.
During the final month before outplanting, staff moved the fragments under filtered outdoor sunlight to help them transition back into the ocean. Back in Honolua Bay, two dive teams attached them in a 36-foot-wide zone near the shallower area where crews had collected them.
The outplanting didn’t erase the yacht scar. It put living coral back on the reef where the broken colonies had come from. If the fragments survive, they can grow across the reef surface and add structure to part of the damaged zone.
“We feel it’s a privilege and honor to do this work on behalf of the community of Maui,” said Dustin Paradis, MOCMI’s executive director. “Honolua is a very special place for many reasons, and we hope this effort can provide some healing and closure for the community.”
MOCMI operates Maui’s only landbased coral-restoration nursery, where
staff and volunteers care for coral fragments in tanks before outplanting. Its state special activities permit allows the institute to respond to coral-damage incidents. Maui Ocean Center provides nursery space and infrastructure.
The nursery sits beside Māʻalaea Bay, where runoff has troubled coral for decades.
Hui O Ka Wai Ola is a water-quality monitoring program co-managed by Maui Nui Marine Resource Council (MNMRC), The Nature Conservancy and West Maui Ridge to Reef Initiative. Since 2016, the program has collected and analyzed more than 5,500 samples from 58 sites.
On sampling days, trained volunteers gather water at knee depth, check turbidity with an onsite meter and keep nutrient samples cold for lab testing. Turbidity shows how murky the water is; nitrates can point to fertilizers, wastewater or other land-based pollution.
Māʻalaea Harbor opens into Māʻalaea Bay on Maui’s south-central coast, below dry slopes cut by gulches. After heavy rain, runoff carries soil and pollutants downhill toward South Maui reef flats. Sediment clouds the water, blocks sunlight and can coat living coral.
In 1972, researchers described Māʻalaea’s reef as striking for its coral diversity and rare species. As late as 1993, estimated coral cover near the site was 50-75 percent. By the time of later monitoring, cover there had fallen to about 8 percent. State summaries described a degraded reef overgrown by algae, with poor fish stocks.
Hui O Ka Wai Ola’s 2016-2025 report recorded high turbidity and nitrate levels across leeward Maui, including Māʻalaea Harbor to South Kīhei. It also flagged brown water from coastal erosion and storms from Māʻalaea to North Kīhei, where nitrates ranked second only to Cove Park.
Since 2023, MNMRC crews have repeated South Maui surveys of coral, fish and invertebrates. At Māʻalaea, those surveys show which corals remain, which fish use the reef and whether conditions change as upstream projects continue.
SCIENTISTS COUNT CORAL in fragments, cover, survival rates and waterquality readings, but in Hawaiʻi the story reaches farther back. In the “Kumulipo,” the ancestral Hawaiian creation chant, coral, or koʻa, appears near the beginning of life – not only as reef structure, but as ancestor.
“Coral polyps, they’re one of our oldest ancestors and unfortunately, we failed them to a certain degree,” Dane Maxwell, Maui Ocean Center’s cultural advisor, says in the documentary film Coral Guardians.
The chant begins in darkness, then birth: Kumulipo, Pōʻele, the coral polyp, the coral. Sea cucumbers, sea urchins, oysters, limpets and other sea life follow in the chant, generation by generation. Coral isn’t a metaphor added later. It is there at the start.
At Keawakapu Beach in Kīhei, the next piece is concrete – literally.
MOCMI and the State of Hawaiʻi Division of Aquatic Resources, or DAR, are attaching nursery-grown corals to old concrete blocks at the Keawakapu Artificial Reef.
Some have been there for decades. The added coral is meant to attract fish, build habitat and test methods that could inform future erosion and shoreline protection. Staff plan to attach more corals later in 2026 or early 2027.
Farther south at Keoneʻōʻio, also known as La Perouse Bay, Pacific Whale Foundation divers surface with coils of fishing line, hooks and lead weights. Some line settles over coral like a net, gathers algae and keeps herbivores from grazing. Pacific Whale Foundation says its cleanup program has removed more than 4,100 pounds of debris from the reef and estimates about eight tons remain.
At ʻOlowalu in West Maui, Kaiku Kaholoaʻa is studying how coral larvae travel by current to other reefs across Maui. Kaholoaʻa, a Native Hawaiian from Molokaʻi pursuing a doctorate at Stanford University, uses genetics to trace where larvae go after spawning.
During spawning, coral colonies release eggs and sperm into the water, often in synchronized pulses tied to seasonal and
Maui Ocean Center’s
and
grow in seawater tanks on aragonite plugs – the purple bases shown. Staff trim and mount fragments to give coral a stable surface before research or outplanting on Maui reefs.
lunar cues. Fertilized eggs become larvae, which drift by current until they find a hard surface to settle and begin new colonies. Survival depends on timing, current, water conditions and a clean place to land.
Kaholoaʻa’s research helps show which reefs may seed others across Maui Nui. Researchers call them source reefs, or mother reefs; other reefs “self-recruit,” meaning most larvae settle where they began. Scientific connectivity models identify ʻOlowalu as one of those source reefs, able to send larvae toward damaged reefs across Maui.
Kaholoaʻa’s coral genetics research also looks for heat tolerance. His dissertation uses genetics to identify connected reefs across Hawaiʻi and sites where corals are more likely to survive warm water. In lab experiments, researchers test Maui Nui fragments in warm water, then watch which survive.
The results help identify reefs to protect first. Kaholoaʻa said even heat-tolerant reefs still need protection from overfishing, pollution and other stressors; some may carry genes that help other reefs survive warmer water.
After earning his doctorate, Kaholoaʻa plans to return to Hawaiʻi and continue his research before eventually becoming a professor at the University of Hawaiʻi at Mānoa so he can “uplift other Native Hawaiians interested in marine science.”
ʻOlowalu is also part of MOCMI’s heattolerance research. There, the institute and the Hawaiʻi Institute of Marine Biology’s Coral Resilience Lab are testing how corals respond to warmer water, Paradis said.
“This challenge to restore and protect our reefs requires not only ingenuity, but also a team effort,” he said.
BENEATH SIX BUOYS in Maui waters, speakers play fish croaks, purrs and grunts mixed with the crackle of snapping shrimp. Those sounds are common in healthy reef soundscapes. Researchers are testing whether coral larvae use those cues when choosing where to settle.
Scientists from Woods Hole Oceanographic Institution, or WHOI, based in Woods Hole, Massachusetts, have studied
coral acoustics on Maui for the past two years. In earlier research, WHOI found that broadcasting the soundscape of a healthy reef can encourage coral larvae to settle at higher rates, though researchers caution that sound is only useful if the larvae settle where they can survive.
On Maui, the test began in nursery tanks at Maui Ocean Center. In summer 2024, WHOI researchers used five coral species in the nursery. In summer 2025, they moved offshore, placing five buoys along the south coast and one on the west side to play recordings from a healthy reef.
The acoustics project also includes Maui Ocean Center, DAR and NOAA’s Hawaiian Islands Humpback Whale National Marine Sanctuary. Researchers will compare the sound-enriched sites with control sites that play no reef recordings, measuring whether the sound of a healthy reef helps new coral find a place to settle.
Whether it starts as a larva or nursery fragment, coral needs attachment, light, clean water, space and time.
At Honolua, the 246 fragments are back in surge and sunlight, attached near the original scar. MOCMI staff will watch for attachment, clean tissue, new growth and algae overgrowth. If the fragments hold fast, living coral can begin covering damaged reef, one edge of new growth reaching over the broken place.
Daniel Sullivan’s 24-minute documentary Coral Guardians, co-produced by Maui Ocean Center, screens during Maui Ocean Center’s Coral Spawning Night on July 15. Readers can also watch it on Daniel Sullivan Photography’s YouTube channel.
Healthy coral gives reef fish and other marine life places to feed and hide near Māla Wharf in Lāhainā. Scientists are studying fish croaks, grunts and snapping shrimp crackle as cues that may help coral larvae settle and begin new growth on damaged reefs.
Maui Coast Hotel’s
Kai Tower brings new rooms, a larger pool deck and familiar flavors from Kihei Caffe and Miso Phat Sushi to Kīhei
by Todd A. Vines
It is the simple rhythm that pulls people toward Kīhei: mornings along South Kīhei Road, beach towels over shoulders and dinner within walking distance. South Maui’s lowrise condominiums, retail centers and restaurants have long defined the area’s visitor experience. Now Maui Coast Hotel is making a larger play for travelers who want Kīhei’s walkable pace with the amenities of a full-service hotel.
Maui Coast Hotel has long filled a rare slot in Kīhei: a full-service hotel rather than a condo-style stay. Its original Hōkū Tower dates to 1992 and established the property with 265 rooms. In summer 2024, the hotel expanded with the debut of Kai Tower, adding 162 modern rooms and suites.
“The intent behind the expansion was really rooted in the success we’ve seen here in Kīhei,” said Ellie Erickson, director of sales for Maui Coast Hotel. “There aren’t a lot of hotel options in this area compared to places like Wailea and Kā‘anapali, and we’ve found that guests really value being in a more walkable, central location with access to beaches, restaurants and local businesses, while still having a full-service hotel experience.”
The expansion included a 2,000-squarefoot infinity pool, EV charging stations and three regulation pickleball courts.
For its food and beverage program, ownership group Paramount Hotels & Resorts recruited two well-known Maui names to anchor the expansion: Kihei Caffe and Miso Phat Sushi.
“Both are really strong local staples in South Maui, which made them natural fits for us,” Erickson said. “The partnerships have been very positive and really enhance the sense of place here on property.”
Together, the restaurants give the hotel what many hotel dining programs struggle to build: names Maui diners already know. Kihei Caffe brings the breakfast crowd from morning into midday; Miso Phat Sushi extends the draw into dinner, rolls and sake.
Both have also earned reader-voted ʻAipono Awards from Maui Nō Ka ʻOi Magazine, including 2025 gold for Best Breakfast for Kihei Caffe and Best Sushi for Miso Phat Sushi.
“My goal was always to have a greasy spoon,” said Barry Allison, who founded Kihei Caffe in 1998. “Breakfast is my favorite meal of the day because it’s always quick, fast, bright colors, fresh.”
The Maui Coast location opened in early 2024 with more room and a more polished setup than the original at Kalama Park Village Shopping Center, just up the road.
Across from Kamaʻole Beach Park I, the hotel location turns a familiar breakfast stop into an easier pre- or post-beach move for Maui Coast guests.
The kitchen is larger and better equipped for high-volume breakfast service. Instead of a line of hungry patrons along South Kīhei Road – a familiar sight at the original “worth-the-wait” location – guests can spread out indoors or on the patio, order from a walk-up window or use online ordering.
Even with the larger footprint, the breakfast spot still brands itself as “a diner done Hawaiian style.” Fans can still order mainstays such as house-made corned beef hash and eggs, banana macadamia nut pancakes and loco moco.
According to Allison, the expansion was a chance to carry that “greasy spoon” spirit into a higher-performance setting.
“I was initially interested in finding a
new location because I’ve been at the original location for so long, and the ownership group was interested in having me come down there to be a part of their remodel,” Allison said. “It’s allowed me to get updated and upgraded. I couldn’t be more tickled.”
Miso Phat Sushi built its following from a similarly modest setting.
First opened in 2013 at Kahana Gateway Shopping Center in West Maui, the sushi bar drew loyal fans looking for fresh fish and generous rolls. A second location followed at Kīhei’s Azeka Shopping Center in 2015, and the restaurant later drew national attention when it was featured on Guy Fieri’s Diners, Drive-Ins and Dives.
For years, the strip-mall space at Azeka struggled to keep up with demand, pushing owner Joy Steadman to consider the brand’s next move.
“We have limited, tight space there,” Steadman said, reflecting on her motiva-
tion to expand. “We wanted to have more room, a place that could take reservations, a full bar, someplace you could have a private event.” Reservations and full bar service give the room flexibility the Azeka space could not offer.
Miso Phat Sushi opened its Maui Coast Hotel location in February, bringing over the familiar rolls that built its following, including the TNT Roll, Miso Phat Roll and 007 Roll. With the addition of a full kitchen, the team has expanded the menu to include teriyaki chicken, short rib and desserts.
While the contemporary space is built for scale – capable of five times the volume of the Azeka restaurant – Steadman said the goal is to keep the feel personal, without the corporate polish diners often expect from a hotel restaurant.
“That’s that whole ʻohana vibe,” Steadman said. “We’re meant to be family. Every-
body that walks through that door needs to feel like they’re coming to your house. Like you were going to feed your mom or your grandmother.”
Together, Maui Coast Hotel, Kihei Caffe and Miso Phat Sushi point to a different kind of South Maui growth. The hotel gets new rooms, a larger pool deck, courts and charging stations. The restaurants get more room to serve the crowds that were already finding them in shopping centers up and down Kīhei.
For travelers, the result is simple: breakfast can start with banana macadamia nut pancakes, dinner can end with sushi and sake and the beach is still a short walk away.
For three Maui brands growing into bigger rooms, the test is whether scale can still feel like Kīhei – breakfast fast, sushi fresh and the beach close enough to call everyone back outside.
Eat. Sleep. Beach. Repeat.
by Savannah Dagupion
PURPLE, SWEET AND HARD TO MISS, ube has long been beloved in Filipino cuisine. On Maui, its color and flavor often arrive through ube extract, ube cream or island-grown Okinawan sweet potato, which brings a similar deeppurple hue and gentle sweetness to desserts. Here, those ingredients turn pancakes, cheesecake and jam into a small purple parade for the season
This ube mochi pancake recipe comes from SixtyTwo MarcKet on Market Street in downtown Wailuku, where Chef Marc McDowell combines ube flavoring with Japanese-inspired mochi texture. The bottled flavoring, available through specialty grocers and online retailers, gives the batter its color and mellow sweetness without requiring fresh ube. The result is a soft, chewy pancake with enough purple personality for breakfast or brunch.
“Our Ube Mochi Pancake reflects the multicultural flavors of Hawaiʻi,” McDowell said. “It feels deeply local, comforting and connected to Maui’s food culture.”
For the mochi bites, whisk together Mochiko, sugar, water and vanilla until completely smooth. Lightly oil a baking pan or line with parchment. Pour the mixture into the pan to a thickness of about ½ inch. Cover tightly with foil, then steam in a combi oven or steamer at 212° for 30 to 40 minutes, or until fully translucent and cooked through. Let it cool completely before dusting with cornstarch or potato starch, then cut into ¼- to ½- inch cubes.
For the pancakes, mix the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the egg, milk and vanilla extract. Whisk the wet ingredients into the dry ingredients until combined. Add the melted butter and whisk again, then mix in the ube flavoring until smooth.
Heat a lightly buttered griddle or skillet over medium heat. Pour batter onto the griddle. Once bubbles begin to appear on the surface and the pancake is about halfway set, scatter 8-12 mochi bites across the top and lightly press them into the batter. Cook until the edges begin to set. Flip and cook until the second side is golden and the pancake is cooked through.
Finish the pancakes with a dusting of powdered sugar and coconut syrup, or lean into the ube with haupia syrup, vanilla syrup or a light drizzle of maple.
Serves 4-6
Pancakes
2 cups all-purpose flour
6 Tbsp granulated sugar
1 Tbsp + 1 tsp baking powder
½ tsp salt
1 large egg
1 ½ cups milk
2 tsp vanilla extract
6 Tbsp melted butter
0.4 oz ube flavoring
Mochi Bites
1 lb Mochiko (sweet rice flour)
8 oz granulated sugar
3 cups water
1 tsp vanilla extract
This Maui Brewing Company cheesecake uses the Ube Jam recipe that follows for its signature color and flavor. Sweet Cow Ube Condensed Cream and cream cheese create a rich filling over an Oreo crust, while a sour cream topping keeps the purple centerpiece from going too sweet.
For the Oreo cookie crust, pulse the Oreo cookies in a food processor until they form an even crumb. Transfer to a bowl and mix in the melted butter with a fork until combined. Press the mixture into the bottom of a greased 9- or 10-inch round pan. Refrigerate until ready to use.
Preheat the oven to 325°. In a large bowl, beat the cream cheese, granulated sugar and Maui Brewing Company Ube Jam with a hand mixer on low to medium speed until smooth. Do not overwhip.
Add the eggs gradually, then add the vanilla extract and mix gently. Add the sour cream, coconut milk and Sweet Cow Ube Condensed Cream, mixing until smooth.
Pour the filling into the prepared crust and smooth the top. Bake for 35 minutes, or until the edges are set and the center still has a slight jiggle.
For the sour cream topping, mix the sour cream, sugar and vanilla extract in a bowl until smooth. Let the cheesecake cool for 10 minutes, then spread the topping evenly over the top. Bake for 10 more minutes, then cool completely before refrigerating. Serve chilled with fresh seasonal fruit, if desired. Mango, pineapple and other tropical fruits pair especially well with the cheesecake.
Serves 10-12
Oreo Cookie Crust
5 ⅓ oz Oreo cookie crumbs
2 Tbsp + 2 tsp melted lukewarm butter
Ube Cheesecake
1 ½ lb s cream cheese, softened overnight to room temperature
½ lb granulated sugar
6 ½ oz Maui Brewing Company Ube Jam
2 eggs, room temperature and whisked
½ Tbsp vanilla extract
¼ cup sour cream
2 Tbsp coconut milk
2 ½ oz Sweet Cow Ube Condensed Cream
Sour Cream Topping
2 cups sour cream
¼ cup granulated sugar
2 tsp vanilla extract
At Maui Brewing Company's Kīhei restaurant, ube cheesecake offers a sweet finish to the brewery experience and its island-inspired menu (above). Often paired together, Okinawan sweet potato and ube lend their color to desserts across Hawaiʻi (below).
Okinawan sweet potato gives this Maui Brewing Company jam its deep purple color, while coconut milk, condensed milk and butter cook down into a smooth, spreadable texture. Originally developed for the brewery’s ube cheesecake, it belongs just as easily on toast, pancakes, pastries or ice cream.
6 ¾ oz coconut milk
½ lb cooked and grated Okinawan sweet potato
6 oz evaporated milk
3 ½ oz condensed milk
2 oz Sweet Cow Ube Condensed Cream
1 ½ Tbsp butter
Bring the coconut milk to a simmer in a saucepan. Add the cooked Okinawan sweet potato and ½ Tbsp butter. Stir in the evaporated milk and cook over low to medium heat for about 15 minutes, stirring occasionally.
Add the condensed milk and Sweet Cow Ube Condensed Cream. Continue cooking for about 30 minutes, stirring frequently, until the mixture thickens to a jam-like consistency.
Remove from the heat and stir in the remaining 1 Tbsp butter until fully melted and incorporated. Transfer to a container and cool completely before using. Refrigerate any leftovers.
Makes 2 cups
Purple has been coloring Hawaiʻi desserts long before it became a social media trend. Across Maui, bakery cases and restaurant menus feature everything from malasadas and butter mochi heesecakes and pancakes in shades of violet, lavender and deep plum. Behind many of those treats are two ingredients that are often grouped together: e and Okinawan sweet potato. Ube is a purple yam native to Southeast Asia and widely used in Filipino esserts, from cakes and ice cream to the sweet jam known as ube halaya. The word ube comes from Tagalog, where it simply means “yam.” Its flavor is often described as nutty, mellow and lightly sweet.
Okinawan sweet potato followed a different path. Despite its name, it is believed to have originated in the Americas before spreading through Asia and the Pacific. It has tan skin, vivid purple flesh and a slightly earthier flavor than ube.
On Maui, bakers and chefs draw from both traditions. Ube extracts, creams and jams often share the kitchen with locally grown Okinawan sweet potatoes, creating the bright purple desserts that have become a familiar part of island menus. Whether the inspiration comes from the Philippines, Okinawa or Hawaiʻi itself, the result is unmistakable: Maui has fully embraced the purple reign.
B = Breakfast BR = Brunch L = Lunch H = Happy Hour D = Dinner N = Dinner past 9 p.m.
R = Reservation recommended $ = Average entrée under $15 $$ = Under $25 $$$ = Under $40 $$$$ = $40+ = 2025 ‘Aipono Award winner = Live music! Check venue website for information. Phone numbers are area code 808.
A‘A ROOTS Nāpili Plaza, 5095 Napilihau St., Ste. 103, Nāpili, 298-2499 Vegan cuisine made with the freshest Maui produce. Try the açai bowl, soba bowl with peanut sauce or bagel sandwich with hummus, avo and veggies. Vegan. B, L, $
ALALOA LOUNGE The Ritz-Carlton Maui, Kapalua, 1 Ritz Carlton Dr., Kapalua, 669-6200 Farm-to-table cocktails, mocktails and savory bites like Spanish octopus, wagyu smash burger and tuna carpaccio, with butter mochi for dessert. International/Lounge. D, $$$
ALOHA MIXED PLATE 1285 Front St., Lāhainā, 6613322 This casual oceanfront restaurant serves innovative plate lunches and a variety of island favorites in a lively setting. The signature aloha mixed plate comes with shoyu chicken, thinly sliced teriyaki rib eye and fresh fish, offering a true taste of Hawai‘i. Mixed Plate. L, $$
AUNTIE’S KITCHEN The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3259 Saimin, burgers and fresh-fish plate lunches mingle with poke. Mixed Plate. B, L, D, $$-$$$
BAD ASS COFFEE 3636 L. Honoapi‘ilani Hwy., Lāhainā, 738-8223 Hawaiian coffee blends, breakfast sandwiches and stuffed muffins are located just across the way from Honokowai Beach Park. Coffee Shop. B, L, $
BANYAN TREE KAPALUA The Ritz-Carlton Maui, Kapalua, 1 Ritz-Carlton Dr., 665-7089 Start with a seafood tower for two. Then try the banyan tree seafood curry or wild caught New Zealand King salmon. End with a warm island-inspired malasada trio. Great cocktails, too! Italian/Hawai‘i Regional. D, $$$$
BIG WAVE SHAVE ICE The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 225-6770 Nāpili’s only shave ice stand, just steps from the bay. Choose from natural flavors like banana, tiger’s blood, passion fruit, root beer and more, sno cap and ice cream, as well as Valley Isle kombucha on tap. Treats. $
BURGER SHACK The Ritz-Carlton Maui, Kapalua, 1 Ritz-Carlton Dr., Kapalua, 669-6200 Al fresco beachside joint serving burgers, milkshakes, cocktails and beer. Try the Molokai Runner burger with fresh fish, citrus caper tartar sauce and Hua Momona farm greens. American. L, $$-$$$
CAFE JAI Whalers Village, 2435 Kā‘anapali Pkwy., H-13, Kā‘anapali, 281-0901 Local spot serving breakfast, lunch and dinner, including Maui Wowie fried chicken, grilled teriyaki salmon and huli huli chicken on a seasonal, rotating menu. Hawai‘i Regional. B, BR, L, D, $$
CANE & CANOE Montage Kapalua Bay, 1 Bay Dr., Kapalua, 662-6681 Try the avocado toast and mimosas for breakfast and herb compressed lamb and ragout for dinner. Lunch at the Hana Hou Bar serves chicken katsu sandwiches, or enjoy a three-course tasting menu from Chef Purpura. Pacific Rim. B, D, $$$-$$$$
CAPTAIN JACK'S ISLAND GRILL Sands of Kahana Resort, 4299 L. Honoapi‘ilani Rd., Kahana, 667-0988 Revived at Sands of Kahana after losing its Lāhainā home in 2023, this family-run grill serves favorites like a vegan taro burger, mac-nut-crusted fish and blackened ahi. Jack’s Mai Tai anchors daily happy hour specials in a breezy, communityminded setting. American. B, L, H, D, $$-$$$
CHOICE HEALTH BAR Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali All juices, smoothies, salads, soups and açai bowls are made with fresh ingredients from dozens of local farms on Maui. Daily specials. American. B, L, $
CLIFF DIVE GRILL Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031 Order Hawaiianstyle edamame, a juicy burger or fish tacos to accompany your poolside mai tai or lager. Hawai‘i Regional. L, D, $$
COCO DECK 1312 Front St., Lāhainā 451-2778 Savor creative dishes by Chef Alvin Savella while taking in the ambience of Front Street. Try the crispy poke donut! Mexican, Seafood. H, D, $$
CRUIZIN' CAFE 3481 L. Honoapi‘ilani Rd., Honokōwai, 446-3663 Cruise on in for refreshing drinks, tasty sandwiches, pastries and shave ice. Talk story around the surfboard table and enjoy the local vibe. Coffee Shop. B, L, $-$$
DOLLIE’S PUB & CAFE 4310 L. Honoapi‘ilani Rd., Kahana, 669-0266 Dollie’s has been the local hangout since 1983. Their pizzas are hand-pressed and stone-cooked. Try the Maui Wowee with ham, pineapple and fresh macadamia nuts. American/Bar. L, D, $$-$$$
DRUMS OF THE PACIFIC LŪ‘AU Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4727 Enjoy a traditional imu ceremony and Hawaiian cuisine, plus the dances and music of Polynesia. Kid-friendly. Lū‘au. D, R, $$$$
DUKE’S BEACH HOUSEHonua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2900 Imagine old Hawai‘i while dining on crab-and-macadamia-nut wontons or filet mignon at this open-air beach house. American/Pacific Rim. B, L, D, $$-$$$
THE GAZEBO Nāpili Shores, 5315 L. Honoapi‘ilani Hwy., Nāpili, 669-5621 Have breakfast for lunch, or lunch for breakfast! Fluffy pancakes, omelets, plate lunches with Cajunspiced chicken or kālua pork, salads and seven burgers to choose from. Ocean views are free! International. B, BR, L, $
HONOLUA STORE 502 Office Rd., Kapalua, 6659105 Market in the Kapalua Resort with extensive selection of grab-and-go items like salads, sandwiches and sushi. Made-to-order pizzas, burgers, hot sandwiches and breakfast items are also available. Deli. B, L, $-$$
HONU OCEANSIDE 1295 Front St., Lāhainā, 6679390 Treat yourself to masterful culinary creations and stunning views as you dine on fresh fish oceanside. Try specialty drinks like Sky High Margarita or Bees Knees. Pacific Rim. D, $$$$
HULA GRILL Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-6636 Dip your toes in the sand at the Barefoot Bar, and enjoy poke tacos, mai tais, original hula pie and live music. Don't miss the nightly hula show after dinner. Kid-friendly. Hawai‘i Regional. BR, L, D, $$-$$$
INU POOL BAR The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 662-6370 Inu means “drink” in Hawaiian, and this poolside bar serves island-inspired cocktails, local beer and wine. Sip and snack on pūpū, burgers, wraps and salads. Hawai‘i Regional/Bar. L, H, D, $-$$
ISLAND CREAM COMPANY Lāhainā Gateway, 305 Keawe St., Lāhainā, 298-0916 Make your own Glacier Ice snow cone, or choose from 36 delicious flavors of ice cream. Can’t decide? Take home a few pints. Treats. $
ISLAND VINTAGE COFFEE Whalers Village, 2435 Kā‘anapali Pkwy., L5, Kā‘anapali, 868-4081 Serving up killer gourmet Kona coffee and acai bowls piled high with tropical goodness. Get your island vibes and caffeine fix at this popular spot. Cafe/Local. B, BR, L, $$
JAPENGO Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4909 Asian fusion cuisine and sushi, featuring fresh seafood, local ingredients and Pacific Rim flavors, all with stunning oceanfront views. Pacific Rim. D, $$$-$$$$
JOEY’S KITCHEN Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 868-4474 Second West Maui location: Napili Plaza, 5095 Napilihau St., Nāpili, 214-5590 Start your day with delicious ube french toast or a kālua-pork omelet at Whalers Village, and end with dinner at the Nāpili venue. Pacific Rim. B, L, D, $-$$
KIHEI CAFFE Lāhainā Gateway Plaza, 305 Keawe St., Lāhainā, 879-2230 See South Shore listing.
KITCHEN 5315 RESTAURANT & TIKI BAR Nāpili Shores Maui by Outrigger, 5315 L. Honoapi‘ilani Rd., #153, Nāpili, 579-8877 Immerse yourself in a tropical paradise with fun tiki cocktails, vibrant island-inspired décor and a menu brimming with delicious local-style dishes, perfect for a laid-back island experience. Hawai‘i Regional. B, L, H, D, $$
LAHAINA NOON Royal Lāhainā Resort & Bungalows, 2780 Keka‘a Dr., Kā‘anapali, 661-9119 Breakfast offerings include loco moco or coconut french toast, or go for the buffet to try a bite of each. For dinner, feast on a 32 oz filet mignon or seared ahi tuna with wasabi mash, bok choy and a misoginger sauce. Pacific Rim. B, L, D, $$-$$$$
LEILANI’S ON THE BEACHWhalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495 Leilani's rocks island flavors with mac nut hummus, and ‘ahi poke with taro chips. Entrees include filet mignon with green onion gremolata or Parmesan-crusted fresh catch. Don’t forget the Hula Pie! Kid-friendly. Hawai‘i Regional. L, H, D, $$-$$$$
LEODA’S KITCHEN & PIE SHOP 820 Olowalu Village Rd., Olowalu, 662-3600 Try the house-made sandwiches on Maui Bread Company bread with pineapple coleslaw. The mac-nut chocolate cream pie and fresh-squeezed lemonade will make you want to dance! American. B, L, D, $
LONGHI’S Marriott’s Maui Ocean Club, 100 Nohea Dr., Kā‘anapali, 667-2288 Try a crisp pinot grigio and a romaine salad tossed with lemon-feta vinaigrette and anchovies. Italian. BR (Fri-Sun), D, $$
MĀLA OCEAN TAVERN 1307 Front St., Lāhainā, 667-9394 Māla serves island-inspired plates and cocktails with oceanfront seating. Start with an oyster shooter or ‘ahi bruschetta, then try seared scallops with truffle pesto, huli huli chicken or the daily catch with kabocha purée. Mediterranean. BR, H, D, N, $-$$$
MAUI NUI LŪ‘AU AT BLACK ROCKSheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 6610031 Experience Polynesian history and culture through song and dance. Lei greeting, all-you-can-eat Hawaiian buffet and open bar included. Kid-friendly. Lū‘au. D, R, $$$$
MAUKA MAKAI The Westin Kā‘anapali Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 662-6400 Land meets sea at this resort fine dining experience. Savor ancient Hawaiian flavors with a modern flair, such as the seared ahi, pōlehu ribeye and shrimp pasta. Hawai‘i Regional. B, L, D, $$$-$$$$
MERRIMAN’S KAPALUA 1 Bay Club Pl., Kapalua, 669-6400 Peter Merriman casts his spell on locally-sourced seafood, beef and produce to create delectable fare. Pacific Rim. BR (Sun), L, D, R, $$-$$$$
MISO PHAT SUSHI Kahana Manor, 4310 L. Honoapi‘ilani Rd., #111, Kahana, 669-9010 See South Shore listing.
MONKEYPOD KITCHEN Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 878-6763 See South Shore listing.
MYTHS OF MAUI LŪ‘AU Royal Lāhainā Resort & Bungalows, 2780 Keka'a Dr., Lāhainā, 1-833-539-5150 Enjoy all-you-can-eat Hawaiian fares like kālua pork, Moloka‘i sweet potato and fresh fish. Menu also includes keiki friendly choices like chicken nuggets and baked mac and cheese. Kid-friendly. Lū‘au. D, $$$$
NAPILI COFFEE STORE 5095 Napilihau St. 108B, Nāpili, 669-4170 Start your day with a fruit smoothie and a savory sandwich, or pop-in for a coffee and baked treat. Try the Brown Cow with cold brew and chocolate milk and take home fresh-baked goods, yogurt-granola parfaits, chia pudding and to-go items. Coffee Shop. $
OLD LĀHAINĀ LŪ‘AU 1251 Front St., Lāhainā, 6670700 This oceanfront venue has won the Gold ‘Aipono Award for Best Lū‘au on Maui 21 times – come see why! Begin with kalo (taro) hummus, then enjoy traditional Hawaiian dishes like lomilomi salmon or imu-roasted pork. Save room for the mangococonut chocolate bombe! Open bar. Kid-friendly. Lū‘au. D, R, $$$$
PAILOLO BAR AND GRILLThe Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200 Kick back with ocean views and cold drinks like the Lava Flow, rum complemented with strawberry, coconut and pineapple. Dig into coconut shrimp and food truck nachos while catching a game. American. L, H, D, $$
PIZZA PARADISO MEDITERRANEAN GRILL
3350 L. Honoapi‘ilani Hwy., Kā‘anapali, 667-2929 Juicy gyros, flavorful falafel in warm pita with a side of tabbouleh, kabob platters and pizza. Dine in or take out. Pizza/ Mediterranean. L, D, $-$$
POUR HOUSE ITALIAN KITCHEN AND WINE BAR
700 Office Rd., Kapalua, 214-5296 Local ingredients elevate classic southern Italian dishes. Choose from a la carte options or indulgent tasting menus paired with global wines in an upscale setting. Italian. D, R, $$$-$$$$
ROY’S KAANAPALI 2290 Kā‘anapali Pkwy., Kā‘anapali, 669-6999 Line up for the half-pound Maui Cattle Co. burger on a brioche bun for lunch. For dinner, try the blackened ‘ahi or the honey-mustard-glazed beef short ribs. Pacific Rim. B, L, H, D, $$$$
SALE PEPE PIZZERIA E CUCINA 157 Kupuohi St., Ste. J1, Lāhainā, 667-7667 Benvenuto to Sale Pepe, serving homemade pastas and artisanal pizzas crafted by Maui’s only certified pizzaiolo. Check out Via! by Sale Pepe at Whalers Village, bringing the same wood-fired approach to a more casual, walk-up setting. Pizza/Italian. D, R, $$-$$$
SERGIO’S CANTINA 3350 L. Honoapi‘ilani Rd., #502 and #503, Lāhainā, 727-2222 Come hungry – authentic Mexican is served in large portions, like jumbo garlic shrimp or Sergio’s famous chile relleno. 2025 ‘Aipono Silver winner for Best Mexican Cuisine. Mexican. L, H, D, N, $$
TALES OF KAPA MOE LŪ‘AU The Ritz Carlton Maui Kapalua, 1 Ritz Carlton Drive, Lāhainā, 665-7089 This delight for all senses immerses more than the taste buds with a dinner show, beautiful lū au and fire knife dance at the Aloha Garden Pavilion. Lū‘au. D, R, $$$$
THE SANDBAR Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031 Sample craft cocktails and island bites while enjoying an ocean view on the lanai at Kā‘anapali's only lobby bar. Hawaiian/Bar. B, D, $$
SANSEI SEAFOOD RESTAURANT & SUSHI BAR
600 S. Office Rd., Kapalua, 669-6286 Small and actionpacked, D.K. Kodama’s classy sushi bar draws lines late into the night. Try a Kenny G roll with a sip of sake. Pacific Rim/Sushi. D, R, $$$
THE SEA HOUSE RESTAURANT Nāpili Kai Beach Resort, 5900 L. Honoapi‘ilani Rd., Nāpili, 6691500 Start the day with oven-baked pancakes laden with fruit. Enjoy coconut-crusted shrimp as the sun sinks into Nāpili Bay. On Wednesdays, stay for Grammy Award-winner George Kahumoku Jr.’s Slack-Key Show. Pacific Rim. B, L, H, D, $$$
SON’Z STEAKHOUSE Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506 Moroccan-spiced blackened ‘ahi with soy-mustard sauce will rock your evening. Sink your teeth into filet mignon carpaccio, rib-eye steak or mahimahi in lemon-caper butter. Pair with a craft cocktail or one of many choices of specialty wines. Pacific Rim/Steak. H, D, N, $$-$$$$
STAR NOODLE 1287 Front St., Lāhainā, 667-5400 Big-city style and local flavors unite. Enjoy a Golden Star sparkling jasmine tea as you drink in the view of Lāna‘i across the channel. The ramen broth is extra smoky, the Singapore noodles bright and flavorful. Asian. L, D, $$
SUNSET LŪ‘AU AT KAPALUA BAYMontage at Kapalua Bay 1 Bay Dr., Kapalua, 662-6627 This twiceweekly lū‘au caps at just 40 guests for an intimate experience. Dig into plates of ulu mac salad, grilled ribeye with ali i mushrooms and kanpachi poke. Kid-friendly. Lū‘au, D, R, $$$$
TAVERNA 2000 Village Rd., Kapalua, 667-2426 At the Kapalua Golf Course, Taverna pairs open-air dining with fresh fish and prime-grade meats. A lively bar rounds out the experience. Hawai‘i Regional. L, H, D, $$-$$$
TEDDY’S BIGGER BURGERS 335 Keawe St., Lāhainā, 661-9111 The staff hand-pat the burgers and charbroil them to order. Crowd favorite is the Kaneohe Burger with garlic, avocado, cheddar cheese and crispy bacon. Don’t miss the Kona Coffee hand scooped shake for dessert. American. L, D, $
ULU KITCHEN The Westin Maui Resort & Spa, 2365 Kā‘anapali Pkwy., Kā‘anapali, 868-0081 A chef-driven restaurant led by award winning Chef Peter Merriman, serving up local dishes for breakfast, lunch and dinner. Hawaiian. B, L, D, $$-$$$$
‘ŪMALUHyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4902 Head poolside for Kobe beef sliders or ‘ahi poke nachos. Knock back a “Mutiny on the Carthaginian” cocktail inspired by Lāhainā’s rowdy whaling past. American/Pacific Rim. L, H, D, $$$
WAILELE POLYNESIAN LŪ‘AU Westin Maui Resort & Spa, 2365 Kā‘anapali Parkway, Lāhainā, 661-2992 Sunset lū‘au featuring Polynesian entertainment and fire dancers. Menu runs the gamut of traditional Hawaiian and contemporary island fares. Lū‘au, D, $$$$
1054 TOGOSHI South Maui Center, 95 E. Lipoa St., Ste. A-104, Kīhei, 868-0307 Husband-and-wife gem offers fresh, traditional seafood and sushi served with omotenashi spirit from Chef Manabu. Japanese. D, R, $$-$$$
AKAMAI COFFEE CO. 1325 S. Kīhei Rd., #100, Kīhei, 868-3251 and 116 Wailea Ike Dr., Wailea, 868-0003 Offering 100 percent Maui-grown coffee roasted locally for the highest-quality flavor. Espresso, French press and nitro brews available. Coffee Shop. $
ALOHA PRIME EATERY South Maui Gardens, 30 Alahele Pl., Kīhei, 856-6121 The azure-blue food truck serves up fine dining with local flair. Must-order items include the potato crusted mahi, Hawaiian poke and Hoisin BBQ chicken. Food Truck/American/Local. L, D, $$
AURUM MAUI The Shops at Wailea, 3750 Wailea Alanui Dr. Wailea, 793-0054 Chef Taylor Ponte uses fresh produce and sustainable seafood to lead the menu. Pair an island okonomiyaki with pan seared kampachi. For a sweet finish, the coconut milk panna cotta. Hawai‘i Regional. L, D, R, $$-$$$
AMA BAR & GRILL Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-4100 Swim-up bar located at the Fairmont Kea Lani resort offering refreshments, lunch and ocean views. Hawaiian/Bar. B, L, D, $$
AMIGO’S 1215 S. Kīhei Rd., Kīhei, 661-0210 Real Mexican fajitas, tostadas, flautas and their famous wet burritos. Kid-friendly. Mexican. B, L, D $
THE BIRDCAGE Hotel Wailea, 555 Kaukahi St., Wailea, 874-8581 Elegant, high-ceilinged bar in Hotel Wailea. Japanese-inspired tapas, small plates, wine and an extensive list of craft cocktails. Japanese/Lounge. D, N, $$$
BLACK ROCK PIZZA 1770 S. Kīhei Rd., #1, Kīhei, 7930076 Black Rock takes “Hawaiian pizza” to the next level with wild flavor combos like the Moa Polu pizza topped with spinach, apple, chicken, bacon, blue cheese and balsamic drizzle. Pizza/Italian. L, D, $$
BLING BING South Maui Gardens, 30 Alahele Pl., Kīhei, 419-1256 Maui's only Chinese shave ice with condensed milk topped with fresh fruit, boba and jellies. Treats. $
BOTERO LOUNGE Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 Named for the surrounding Fernando Botero sculptures, this lounge offers nightly entertainment. On Thirsty Thursdays, a three-cocktail tasting is just $20. Lounge. L, D, H, N, $
CAFE O’LEI 2439 S. Kīhei Rd., Kīhei, 891-1368 Choose from macadamia nut-crusted chicken, seared ‘ahi tuna, tiger shrimp linguine and other favorites. See Central listing. American/Pacific Rim. B, L, D, $$
COCONUT’S FISH CAFE Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 875-9979 and 2463 S. Kīhei Rd., Kīhei, 875-4949 Dive into fresh fish tacos or grilled fish burger. The cabbage slaw with coconut dressing and mango salsa sets this eatery apart. American. L, D, $$
COOL CAT CAFE 1819 S. Kīhei Rd., Kīhei, 667-0908 Burgers, chicken, fresh fish, tacos and more in a ’50s diner atmosphere. Kid-friendly. American. L, D, $
DA KITCHEN 1215 S. Kīhei Rd., Ste. E, Kīhei, 446-3486 Local food and good vibes meet! Spam musubi, chicken katsu, kalbi ribs, locomoco and da Hawaiian plate. Hawai‘i Regional. L, D, $-$$
DIAMONDS BAR & GRILL 1279 S. Kīhei Rd., Kīhei 8749299 Casual watering hole with live music, billiards, TVs and darts. Daily food and drink specials, outdoor seating and latenight offerings. American/Bar. B, L, D, $$
DUO STEAK AND SEAFOOD Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000 Breakfast buffet or à la carte? Did someone mention chateaubriand? Four Seasons never disappoints. Pacific Rim/ Steak. B, D, $-$$$
EARTH ALOHA EATS 1881 S Kīhei Rd. 111, Kīhei, 867-1171 Plant-based family favorites like tacos, burgers, wraps, plates and bowls. Vegan. L, D, $
FABIANI’S PIZZERIA & BAKERY South Maui Center, 95 E. Līpoa St., Kīhei, 874-0888 Bagels and lox, fresh croissants, caprese salad with local tomatoes, thincrust and gluten-free pizza and spaghetti with pork sausage meatballs. Italian/Bakery. H, D, $-$$
FEAST AT MŌKAPU LŪ‘AU Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 573-1234 Upscale beachside lū‘au with an emphasis on Polynesian voyaging history. Known for its cocktails and artful, traditional Hawaiian plates served family-style. Lū‘au. D, $$$$
FERRARO’S RESTAURANT & BAR Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000 Enjoy a veggie quesadilla or grilled tenderloin sandwich served poolside. For dinner, ahi rigatoni. Italian. L, H, D, $$$$
FORK & SALAD 1279 S. Kīhei Rd., Kīhei, 879-3675 Chef/ owners Cody, Travis and Jaron serve up green superfoods topped with pastrami-style seared ‘ahi, baked quinoa falafel or ginger tofu. Vegan, gluten-free, dairy-free options. International. L, D, $
FRED'S MEXICAN CAFE 2511 S. Kīhei Rd., #201, Wailea, 891-8600 Fresh, flavorful Mexican favorites with a California twist at Maui’s favorite local chain. Killer margaritas and all-day drinks in a vibrant, festive atmosphere. Mexican. B, L, H, D, $$
GATHER ON MAUI 100 Wailea Golf Club Dr., Wailea, 698-0555 Try a mana bowl with citrus vinaigrette or the scallop and crab orzo with mac nut pesto. Pacific Rim. H, L, D, $$$
THE LŪ‘AU AT GRAND WAILEA 3850 Wailea Alanui Dr., Wailea, 875-1234 Feast on the sights, sounds and flavors of an authentic lū au. Pair ‘ulu mac salad with kālua pig and finish with haupia, traditional coconut Hawaiian pudding. Lū‘au. D, R, $$$$
HAVENS HARBORSIDE Maui Harbor Shops, 300 Mā'alaea Rd. 2M, Mā'alaea, 868-0555 Known for smashburgers, garlic noodles, poke tacos and lobster ramen, Havens Harborside pairs bold flavors with islandinspired cocktails. In 2025, it won Aipono Awards for Best New Restaurant and Best Burger, while chef Zach Sato was named Chef of the Year. L, D, $-$$
HOME MAID CAFE 1280 S. Kīhei Rd., Kīhei 874-6035 Family-owned hole-in-the-wall known for its made-to-order malasadas. Classic breakfast plates, saimin and sandwiches. American/Local. B, L, $
HUMBLE MARKET KITCHIN Wailea Beach Resort, 3700 Wailea Alanui Dr., Wailea, 879-4655 Chef Roy Yamaguchi amazes with Hawaiian sweetbread French toast for breakfast, calamari and a Magnum P.I. cocktail at happy hour, and Roy’s classic blackened island ‘ahi for dinner. Hawai‘i Regional. B, H, D, $-$$$
HUMUHUMUNUKUNUKUĀPUA‘A Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 Idyllic restaurant constructed from Big Island 'ōhi'a wood overlooking Wailea Beach. Menu features a balance of land and ocean sourced Hawaiian fares like Huli Huli chicken and miso butterfish. Hawai‘i Regional. D, $$$$
ISANA 515 S Kīhei Rd., Kīhei, 874-5700 Dine on bold sushi made from fresh-caught local fish while enjoying friendly service and an ocean view. Japanese. D, N, $$
ISLAND GOURMET MARKETS The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-5055 Sushi to go, deli sandwiches, plate lunches and more. Pacific Rim. B, L, D, $
IZAKAYA GENBE Azeka Shopping Center Makai, 1280 S. Kīhei Rd. #120, Kīhei, 214-5457 A cozy ambiance marries traditional Japanese cooking in a comfortable, tavern-style setting. Japanese. L, H, D, $$
KA‘ANA KITCHEN Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 573-1234 A Wagyu hangar steak on a green papaya salad, charred octopus with local goat cheese, Kona abalone risotto and a modern take on chicken and waffles. Curated wine list and mixology at its finest. Asian Fusion. B, D, $$$$
KAI BAR AC Hotel by Marriott Maui Wailea, 88 Wailea Ike Pl., Wailea, 856-0341 Unwind by the lava stone firepit with a kiwi yuzu gin and tonic. Pair it with a diverse palate of noodle stir fry, shoyu poke bowl or passion mango cheesecake. Hawai‘i Regional/Bar. L, H, D, $$
KŌ Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-2210 Plantation Era cuisine takes the spotlight. Try the Kobe beef poke appetizer and “On the Rock” – three mouthwatering morsels of ‘ahi served with a 300-degree lava rock to sear them to perfection. Pacific Rim. L, H, D, R, $$$
LĀHAINĀ BREWING COMPANY 112 Wailea Ike Dr, Wailea, 868-0010 Talk story while enjoying a signature IPA and local-style bar food. Brewery. L, D, N, $$
KOISO SUSHI BAR 2395 S. Kīhei Rd., Kīhei, 875-8258 This hidden gem has limited seating, but Chef Hiro-san’s craft is apparent in every fresh dish like the spicy tuna, rainbow roll and salmon avocado roll. Japanese/Sushi. D, $$$
KOMO Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000 This upscale establishment is best known for high-quality sushi and mystery box, a surprise selection of rare seafood from Tokyo’s renowned Uogashi Market. Sushi/ Japanese. D, $$$$
KIHEI CAFFE Kīhei Kalama Village, 1945 S. Kīhei Rd., Kīhei, 879-2230 Hungry at 5 a.m.? Head to this local hangout for banana-mac-nut pancakes and a cuppa joe. Cafe. B, L, $-$$
KRAKEN COFFEE MAUI 1975 S Market Pl., Kīhei and 1 Piikea Ave., Kīhei 495-1885, 879-2230 See Central listing
LE BAZAAR MAUI Azeka Shopping Center Makai, 1280 S Kīhei Rd. #107, Kīhei, 268-0545 Start your dining experience by cleansing your hands with orange blossom water, then immerse yourself in the sights, sounds and flavors of the Middle East through a six-course dinner, ending the night with Moroccan mint tea. Moroccan. D, $$$$
LEHUA LOUNGE Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 573-1234 Cocktails created with local seasonal ingredients, such as lychee, liliko‘i (passion fruit) and Hawaiian navel oranges, pair perfectly with Ka‘ana Kitchen’s award-winning menu. Asian Fusion/Lounge. H, $
LINEAGE The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 879-8800 If Cantonese lobster noodles and leeks, ginger and XO butter, crispy Korean chicken with pickles made in house and Wagyu Kalbi short ribs with garlic rice get your juices flowing, head to Wailea. Eat. Drink. Talk story. Pacific Rim. D, $-$$
LOBBY LOUNGE Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000 Impeccable service, a locally sourced menu and swanky cocktails. Stay refreshed with the island watermelon salad to pair with Kona lobster or 17 pieces of the chef’s special selection of maki rolls, sashimi and nigiri. Pacific Rim/Lounge. H, D, N, $$$$
MANOLI’S PIZZA COMPANY 100 Wailea Ike Dr., Wailea, 874-7499 Manoli’s believes in fresh, organic and sustainable ingredients. Order a pizza with organic wheat or gluten-free crust, or dig into authentic chicken scaloppine with a specialty cocktail or beer. Italian/Pizza. L, H, D, N, $$
MATTEO’S OSTERIA Wailea Town Center, 161 Wailea Ike Pl., Wailea, 891-8466 Matteo’s meatball sandwich with Maui Cattle Co. beef and Italian sausage, or try ‘ahi crusted with Calabrese olive tapenade. Italian. D, $$-$$$
MAUI BREAD CO. Dolphin Plaza, 2395 S. Kīhei Rd., #117, Kīhei, 757-8740 Artisanal fusion of Hawaiian and German flavors, such as handmade ube loaves, P.O.G. bread, German spelt bread and pretzel croissants. A must-visit bakery in Kīhei! Hawai‘i Regional/Bakery. B, BR, $
MAUI BREWING CO. 605 Līpoa Pkwy., Kīhei, 201-2337 Hawai i's largest brewery offering craft and specialty beers, as well as burgers, pizzas, fish tacos and salads. The open-air taproom and outdoor games make it an enjoyable stop. Brewery/Pacific Rim/American. L, H, D, N, $-$$
MAUI LOBSTER KING 1280 S. Kīhei Rd., Kīhei, 573-8818 This casual eatery offers bold Cajun seafood boils and crispy salt and pepper lobster, along with classic plate lunch options. Seafood. L, D, $$-$$$
MAUI PIE Azeka Shopping Center, 1280 S. Kīhei Rd., #101, Kīhei, 298-0473 A slice of heaven awaits. Try the tropical liliko‘i or chocolate haupia pudding cream pies. For savory cravings, the chicken pot pie is a must. Bakery. B, L, D, $
MAUI THAI BISTRO Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 874-5605 Thai food cooked by Thai chefs. Kaffirscented tom yum fried rice, green mango salad with crispy fried-fish filets and house curries. Thai. L, D, $-$$
MISO PHAT SUSHI Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 891-6476 Sushi served on-site, togo or delivered. Sashimi platters, sushi rolls, nigiri and specialty rolls. Omakase heaven! See also West Side listing. Japanese. L, H, D, $$
MONKEYPOD KITCHEN Wailea Gateway Center, 10 Wailea Gateway Pl., Wailea, 891-2322 Lunch at this Peter Merriman chain includes pizza, burgers, tacos and ramen. For dinner, Big Island rib-eye with chimichurri sauce and banana cream pie. See also West Side listing. Hawai‘i Regional/American. L, H, D, N, $$
MOOSE MCGILLYCUDDY'S 2511 S. Kīhei Rd., Kīhei, 891-8600 Serving up pub classics, happy hour specials and oceanfront views from the lanai. Family-friendly with free trivia on Wednesdays and bingo every Monday night. American. B, L, H, D, $$
MORIMOTO MAUI Andaz Maui Resort, 3550 Wailea Alanui Dr., Wailea, 243-4766 Headed by celebrity chef Masaharu Morimoto, this sleek restaurant fuses Japanese and Western fares. Enjoy wagyu steaks, sushi and sashimi paired with premium, aged or nigori sake. Japanese/American. L, D, $$-$$$
MULLIGANS ON THE BLUE100 Kaukahi St., Wailea, 874-1131 Guinness poured properly at Maui’s only Irishowned pub. Enjoy fish and chips, bangers and mash, and shepherd’s pie. Great music and sports-bar action, too. Sláinte! Irish/Bar. L, H, D, $-$$$
NALU’S SOUTH SHORE GRILL Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 891-8650 Generous portions made with local ingredients served with aloha. Try the ahi club fresh yellowfin tuna, with applewood smoked bacon and caramelized Maui onions on sourdough. American/Pacific Rim. B, L, H, D, $-$$
NICK’S FISHMARKET Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 879-7224 Enjoy classic seafood dishes beneath the stars. Woo your date with plump strawberries drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. H, D, R, $$$$
NOBU Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 The first Nobu in Hawai i, an esteemed restaurant known for Japanese and Peruvian fusion, has arrived at the Grand Wailea. Signature dishes include black cod, yellowtail jalapeño and rock shrimp tempura. Japanese. D, R, $$$$
NUTCHAREE’S AUTHENTIC THAI FOOD Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 633-4840 Start with the ‘ahi laab tartare salad or crispy fish and mango salad, then dig into tender braised short ribs smothered in massaman curry. Don’t forget the spring rolls! Thai. L, D, $-$$
OAO – SUSHI BAR & GRILL Wailea Gateway Center, 34 Wailea Gateway Pl., Kīhei, 666-8139 Sushi bar and grill offering fresh sushi, steak and cocktails. Try the Firecracker roll with lobster, avocado, kimchi ahi poke, cucumber, jalapeño, onions and unagi sauce. Pacific Rim. L, D, N, $$$
OLIVINE Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234 Oceanfront dining specializing in coastal Italian cuisine, featuring handmade pastas and seasonal dishes that blend local Hawaiian ingredients with authentic Italian flavors. Italian. L, D, $$$
PAIA FISH MARKET RESTAURANT 1913 S. Kīhei Rd., Kīhei, 874-8888 See North Shore listing.
PANIOLO'S STEAK & SEAFOOD BAR & GRILL1279 S. Kīhei Rd., Ste. #201, Kīhei, 868-0086 Once the Lāhainā Smokehouse, Paniolos brings its hearty menu to South Maui with slow-roasted prime rib, bone-in ribeye, buttered steak, grilled chicken and ribs. Wine dinners and live music complete the experience. Steakhouse/Seafood. L, H, D, R, $$$
PEGGY SUE’S 1279 S. Kīhei Rd., Kīhei, 214-6786 Bright 1950s style diner with jukebox serving burgers, creative hot dogs and old-fashioned milkshakes with over 20 different flavors. American. L, D, $$
PILINA Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-4100 Sip on oceanfront views and inventive libations like the ‘Āina, a rum cocktail infused with vanilla and Kona coffee. Includes sushi, raw dishes and a hot rock experience. Hawai‘i Regional/Bar. L, D, $$-$$$
THE PINT & CORK The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 727-2038 Order mac ‘n’ cheese with black truffles, shrimp and grits with chorizo, poke bowls and burgers. Score breakfast during football season, too! American/Bar. L, H, D, N, $-$$
PITA PARADISE Wailea Gateway Center, 34 Wailea Ike Dr., Wailea, 879-7177 Start with spinach tiropitas with caramelized onions, feta, mozzarella and tzatziki wrapped in phyllo dough. Finish with baklava ice-cream cake. Mediterranean. L, H, D, $-$$$
PIZZA MADNESS 1455 S Kīhei Rd., Kīhei, 270-9888 Classic Kīhei pizza joint known for thick-crust pies, salads and wings, and winner of the 2025 Aipono Silver for Best Pizza. Open for dine-in, takeaway and daily happy hour. Pizza. L, D, $$
POINT BREAK PIZZA & PANINI Maui Harbor Shops, 300 Mā'alaea Rd., Mā'alaea, 868-0014 Homemade pizza dough and fresh-baked focaccia bread pack each artisan pizza and panini full of flavor. Winner of the 2025 Aipono Gold for Best Pizza. Pizza. L, D, $$
THE RESTAURANT AT HOTEL WAILEA Hotel Wailea, 555 Kaukahi St., Wailea, 879-2224 Produce from the hotel’s gardens, fish plucked from the sea and a gorgeous outdoor setting. European-inspired. B, D, R, $$-$$$$
ROASTED CHILES Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei, 868-4357 Ofir and Suki Benitez share family recipes like chicken mole, pozole verde and langostino enchiladas with tomatillo cream sauce. Giant margaritas! Mexican. L, H, D, $-$$
RUTH’S CHRIS STEAK HOUSE The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-8880 Known for sizzling steaks served on 500-degree plates, this chain offers filet, ribeye, New York strip, seafood, salads and shareable sides.. American/Steak. H, D, N, R, $$$$
SEASCAPE RESTAURANT Maui Ocean Center, 192 S. Mā‘alaea Rd., Mā‘alaea, 270-7068 Adjacent to an award-winning aquarium, Seascape serves mahimahi sandwiches, fresh cabbage slaw and half-pound burgers. American/Pacific Rim. L, H, D (Sat & Sun), $$-$$$
SOUTH MAUI FISH COMPANY 1794 S. Kīhei Rd., Kīhei, 419-8980 Signature dishes feature locally sourced fish, from tacos with unagi sauce to a 1/2-pound poke bowl with rice and slaw. Food Truck/Seafood. L, D, $$
SOUTH SHORE TIKI LOUNGE Kīhei Kalama Village, 1913 S. Kīhei Rd., Kīhei, 874-6444 Gourmet pizza, burgers, salads and vegetarian items round out the menu at this hip bar. American. L, D, N, $
SPAGO Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000 Celebrity Chef Wolfgang Puck's Hawaiian outpost is a celebration of fresh local ingredients. Start with fresh poke nestled in crunchy sesame-miso cones then explore their ever-evolving menu. Pacific Rim. D, N, R, $$-$$$$
SUGAR BEACH BAKE SHOP 61 S. Kīhei Rd., Kīhei, 757-8285 An ever-changing selection of sweet desserts and breakfast are baked fresh daily with sweet cream butter, liliko i, Dole bananas and pineapples, and Maui Meyer lemon zest. Treats. B, L, $$
SUNS OUT BUNS OUT 1 Piikea Ave., Kīhei, 865-2867 Fresh, handcrafted bao buns of all different flavors with an island flair. Don't miss the specialty ube bao. Food Truck/ Fusion. L, D, $
TE AU MOANA LŪʻAU Wailea Beach Resort, 3700 Wailea Alanui Dr., Wailea, 877-827-2740 Enjoy a threecourse meal of pork roasted underground in an imu paired with traditional poi, made from cooked corms of kalo (taro). End with guava chiffon cake. Lūʻau. D, R, $$$$
THREE’S BAR & GRILL 1945-G S. Kīhei Rd., Kīhei, 879-3133 Eggs Benedict six ways, including seared ahi, smoked salmon and prime rib. For lunch, Peruvian pork tacos or signature ramen. For dinner, truffle-yaki marinated flatiron steak. Pacific Rim/Southwestern. B, L, H, D, $$-$$$
TIKEHAU LOUNGE Wailea Village, 116 Wailea Ike Dr. #2104, Kīhei, 214-6500 Innovative cocktails and pūpū inspired by Polynesian places and flavors. Pacific Rim. H, D, N, $$
TOMMY BAHAMA RESTAURANT & BAR The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 875-9983 Who’d guess a clothing company could deliver such delish pork sandwiches and Caribbean-inspired libations? Caribbean/Pacific Rim. L, H, D, N, $-$$
THE TREEHOUSE AT HOTEL WAILEA, 555 Kaukahi, St., Wailea, 874-0500 A unique dining experience tucked in the branches of mango and avocado trees. Seven course private chef dinner with wine pairings for up to six people (seated). Private Dining, D, R, $$$$
ULULANI’S HAWAIIAN SHAVE ICE 61 S. Kīhei Rd., Kīhei, 877-3700 Homemade tropical-flavored syrups and finely shaved ice set this shave-ice business apart. Treats. $
WAIKIKI BREWING COMPANY The Shops at Wailea, 3750 Wailea Alanui Dr. B25, Wailea, 868-0935 Paddy’s Irish Stout and Waikele Wheat brew temper the heat of the jalapeño queso dip served with a giant pretzel. American. B, L, H, D, $$
808 OLD TOWN 2051 Main St., Wailuku, 242-1111 Stylish Main Street cafe offering soup, paninis, sandwiches, and salads in a cozy, welcoming space. Open for breakfast and a popular Wailuku lunchtime favorite. American. L, $$
ACEVEDO'S HAWAICANO CAFE 190 Alamaha St. 7A, Kahului, 385-3752 Blending Mexican and Hawaiian heritage with California-style fare and plate lunches. Try the fish ceviche bowl with cabbage, onion, tomato, guacamole and chipotle aioli. Mexican/Mixed Plate. L, D, $-$$
BROTH CAFE 340 Hāna Hwy., Kahului, 877-4950 Alive & Well health store's Broth Cafe serves health-focused wraps, bowls, smoothies, bahn mi and salads. Try the green burrito with sweet potato or taro bahn mi and tan tan ramen. International, B, L, $-$$
AMIGO'S Akaku Center, 333 Dairy Rd. 110B, Kahului, 872-9525 Casual spot for Mexican plates and AmericanMexican favorites like quesa-birria, chimichangas and hearty burritos. Mexican. B, L, D, $$
A SAIGON CAFE 1792 Main St., Wailuku, 243-9560
Squeeze into a booth and order a Vietnamese burrito, clay pot or lemongrass curry. Also popular are the green papaya salad, sizzling fish and garlic noodles. Vietnamese. L, D, $-$$
BA-LE 1824 Oihana St., Wailuku, 249-8833 Vietnamese counter-service eatery with flavor-packed bahn mi, aromatic pho, a wide range of plate lunches and fresh baked bread and croissants. Vietnamese. L, D, $$
BALAI PATA 425 Koloa St. #104, Kahului, 727-2230
Discover the vibrant flavors of the Philippines at Chef Joey Macadangdang’s restaurant. Indulge in specialties like crispy duck pata and balai sigang or classics like lumpia and pork adobo fried rice. Filipino. L, D, $-$$
BISTRO CASANOVA 33 Lono Ave., Kahului, 873-3650 Relaxed urban bistro near the airport serving Mediterranean favorites like seafood paella for two, burrata caprese, housemade pastas and fresh-cut fries. Full bar and happy hour. Mediterranean. L, H, D, R, $-$$
BRIGIT & BERNARD’S GARDEN CAFE 335 Hoohana St., Kahului, 877-6000 This garden café serves authentic German-Swiss fare made from scratch, with dishes like Wiener schnitzel, bratwurst platters, beef rouladen with spaetzle and a daily fresh fish. Save room for apple strudel with vanilla sauce. German. L, D, $$
CAFE O’LEI AT THE MILL HOUSE Maui Tropical Plantation, 1670 Honoapi‘ilani Hwy., Waikapū, 500-0553 Fun, expanded menu at the restaurant group’s newest venue. The most beautiful mountain view in the Central Valley! Hawai‘i Regional. L, H, D, R, $-$$$
DA GRATEFUL DOUGH 553 Haleakalā Hwy., Kahului, 772-2697 Home of Maui’s wild venison pizza, this food truck is known for its flavor combinations like Da Fig-GetAbout-It and Da Upcountry Veggie. Food Truck/Pizza. L, D, $$
DA SHRIMP HALE Maui Mall, 70 E. Ka‘ahumanu Ave., Kahului, 868-2361 Gloves and bibs required for Cajun-style feasts of shrimp, clams, crawfish, mussels and crab. Specials include ribeye steak, opakapaka and gumbo. Seafood. L, D, $$
ESTERS FAIR PROSPECT 2050 Main St., Wailuku, 868-0056 Serving classic cocktails, tiki drinks, spirits, rum, mezcal, wine and beer. Local farm-to-table-inspired small bites. Rosé wine and daiquiris during happy hour. Bar. H, N, $
FORK & SALAD Pu‘unene Shopping Center, 120 Ho‘okele St., #330, Kahului, 793-3256 See South Shore listing
FOUR SISTERS BAKERY 1968 E. Vineyard St., Wailuku, 244-9333 At this family-run Wailuku spot, there’s typically a line outside the door for their soft butter rolls, malasadas and other tasty treats. Bakery. B, L, $
FUEGO ARGENTINIAN STEAKHOUSE 1333 Maui Lani Pkwy., Kahului, 633-4436 Cozy indoor and outdoor seating on the Dunes at Maui Lani Golf Course. Argentinianstyle barbeque, pasta, sandwiches, cocktails and wines. Latin-inspired. B, L, D $$-$$$
GIANOTTO'S PIZZA 2050 Main St., Wailuku, 244-8282 Bodega-style eatery with pizzas and homestyle Italian served with aloha. Pizza. L, D, $
HAVENS CHOW CART 591 Haleakalā Hwy., Kahului, 868-0555 Sister to Havens Harborside, this gourmet food truck serves the brand’s signature smashburgers and sushi rolls. Executive Chef Zach Sato brings the same quality to a quick, casual setting. Food Truck/American. L, D, $
KAHULUI ALE HOUSE 355 E. Kamehameha Ave., Kahului, 877-0001 Lively sports bar with 69 HD TVs streaming major events. The menu covers fried appetizers, burgers, pizzas, plate lunches and sushi. American/Hawai‘i Regional. L, D, $$
KALEI'S LUNCHBOX 52 Maui Lani Pkwy., Wailuku, 793-3104 2025 ʻAipono Gold Best Plate Lunch serves Hawaiian comfort food and plate lunches like the Furikake Mochiko Chicken served with rice and macaroni salad. Mixed Plate. B, L, D, $$
KOHO'S GRILL AND BAR Queen Ka‘ahumanu Center, 275 W. Ka‘ahumanu Ave., #245, Kahului, 877-5588 Start with crab cake benedict for breakfast, mushroom burger for lunch and charbroiled chicken smothered in Koho sauce for dinner. American. B, L, H, D, $$-$$$
KRAKEN COFFEE MAUI 520 Keolani Pl., Kahului, 6337499 and 329 Alamaha St., Kahului, 866-9817 Specialty coffees include the Haleakalatte, Kīhei Kicker and Mochawao. Iced drinks are served over coffee ice cubes. Coffee Shop. $
LAS PIÑATAS OF MAUI 395 Dairy Rd., Kahului, 8778707 Try one of the signature kitchen sink burritos stuffed with your meat of choice, guacamole, beans, rice and more. Mexican. B, L, H, D, $-$$
MARCO’S GRILL AND DELI 444 Hāna Hwy, Kahului 877-4466 Family friendly Italian-American diner with homestyle eats like meatball subs, vodka rigatoni and shrimp scampi. Italian. B, L, D, $$-$$$
MAUI COOKIE LAB Kahului Office Center, 140 Ho‘ohana St., Ste. 101, Kahului, 300-0022 Handcrafted with aloha, serving classic cookies with a tropical twist like liliko i oatmeal and pineapple macadamia nut. Treats. $
MAUI COFFEE ROASTERS 444 Hāna Hwy., Kahului, 877-CUPS (2877) Pastries, muffins, salads, sandwiches, wraps, and bagels and lox made to order. Fresh-roasted coffee beans set this experience above the rest. “Happy Cappy Hour” 2-6 p.m. Coffee Shop. B, L, H, $
MAUI FRESH STREATERY MauiFreshStreatery .com ʻAipono Chef of the Year Kyle Kawakami dishes up imaginative ethnic dishes and a modern take on local fare. Follow his Facebook for locations. Food Truck/Hawaiian/Fusion. L, $
MIKO’S CUISINE 1764 Wili Pa Loop, Wailuku, 868-2914 Eatery serving Chinese, Korean and Japanese dishes including sushi, bibimbap, misoyaki butterfish and udon. Known for its welcoming vibe and birthday serenades. Asian. L, D, $$
MIYAKO SUSHI 1883 Wili Pa Loop, Wailuku, 244-0085 Sequestered Okazuya-style sushi joint also specializing in antiques, local snacks and nostalgic Japanese groceries. Carryout only. Japanese. B, L, $
MO ʻONO HAWAIʻI Kulamalu Food Truck Lot, 24 Kiopa‘a St., Makawao, 633-0470 Acai bowls with Hawaiʻi flair. Popular toppings include poi, lilikoʻi butter and papaya. Treats. $
MOMONA BAKERY AND COFFEE SHOP 7 E Kaahumanu Ave., Kahului, 214-5389 Chic, spacious coffee shop serving fresh pastries like cinnamon rolls and Argentine-style croissants. Winner of the 2025 ʻAipono Gold for Best Bakery. Enjoy a sweet or savory treat in the old bank vault – a remnant of the shop’s previous identity. Bakery/Coffee Shop. B, L, $
MY THAI MAUI 230 Hāna Hwy, Kahului 877-8887 Winner of 2025 ʻAipono Restaurant of the Year. Serves authentic Thai plates like tom kha, larb and pad woon sen. Favorites like curry, pad thai and bao are also on offer. Don't miss the mango sticky rice for dessert. Thai, L, D, $$
OGO 331 Ho‘okahi St., Ste. 201, Wailuku, 866-8224 Local Hawaiian bites with an Asian twist. Popular dishes include taro gnocchi, oxtail katsu, green tea soba carbonara and misobroiled fish. Asian Fusion/Hawai‘i Regional. L, D, $$
ONLY ONO BBQ 73 Pu‘unēnē Ave., Kahului, 777-9026 Crispy-skin Chinese-style roast pork and duck, bao pork buns, plate lunches, smoked brisket. Location varies (see website for schedule). Food Truck/Chinese/American. L, D, $
THE PARLAY 2086 Main St., Wailuku 214-5161 Enjoy craft cocktails and elevated bar food at this retro-style tavern situated in the heart of Wailuku. Try the French Puddin' Toast. American. L, H, D, $
RAMEN YA Queen Ka‘ahumanu Center, 275 W. Ka‘ahumanu Ave., Kahului, 873-9688 Explore over a dozen unique ramen options. Opt for the big bowl ramen to savor a variety of flavors in one dish. Japanese. L, D, $$
THAI MEE UP Plate Lunch Marketplace, 591 Haleakalā Hwy., Kahului, 214-3369 Addictive fried pork ribs and luscious pad Thai noodles. Curry, too! Thai. Food Truck. L, D, $
TIKI TIKI THAI CUISINE Dairy Center, 395 Dairy Rd., Kahului, 893-0026 Taste authentic Thai at family-owned Tiki Tiki. Fresh herbs from their own garden bring traditional flavors to life. Favorites include drunken noodles, yellow curry and papaya salad. Thai. L, D, $$
TIN ROOF MAUI 360 Papa Pl., Kahului, 868-0753
Sheldon Simeon of Bravo’s Top Chef builds memorable kau kau bowls filled with mochiko chicken or garlic shrimp. Try the double-fried-chicken sandwich on a brioche bun with house-made pickles. Pacific Rim. L, $
TJ’S WAREHOUSE 875 Alua St., Wailuku, 244-7311
Located in Wailuku Industrial Park, TJ’s serves plate lunch to go: chicken katsu, fried saba and daily hot specials like potato croquettes, nishime and poke. Asian. B, L, $
TASTY CRUST 1770 Mill St., Wailuku, 244-0845 A Maui mainstay since 1942 serving breakfast classics and islandstyle lunch and dinner. American, Mixed Plate. B, L, D, $
TIFFANY’S 1424 Lower Main St., Wailuku, 249-0052
Helmed by Chef Sheldon Simeon, Tiffany’s serves Filipino, Japanese and island-style dishes like garlic noodles, pork belly lechon, kim chee fried rice and Hilo-style sashimi. Asian, Local. L, D, $$
TOKYO TEI 1063 Lower Main St., Wailuku, 242-9630
Longstanding Wailuku staple with authentic Japanese fares made from scratch in a family-friendly atmosphere. Japanese. L, D, $$
ULULANI’S HAWAIIAN SHAVE ICE 333 Dairy Rd., Kahului Second Central Maui location: 50 Maui Lani Pkwy., Wailuku See West Side listing.
UMI MAUI 1951 Vineyard St., Wailuku, 500-1802 and 1440 Lower Main St., Wailuku, 633-2502. If a California roll topped with tuna, hamachi, salmon and unagi rocks your world, then chef Jayse Sato’s restaurant is your earthquake! Creative presentations, epic soft-shell crab bao buns. BYOB. Japanese. D, $-$$
WAILUKU COFFEE COMPANY 26 N. Market St., Wailuku, 495-0259 Espresso, breakfast bagels, fresh salads and specialty sandwiches in a relaxed, eclectic setting with local art displays. Coffee Shop. B, L, $
ALBA’S CUBAN COLADAS 55 Kiopaa St., Makawao, 305-773-7107 This coffee truck brings bold, rich flavors of authentic Cuban coffee, serving up potent espresso and traditional cuisine. Coffee Shop. $
SAM SATO’S 1750 Wili Pa Loop, Wailuku, 244-7124
This beloved Maui restaurant sets the standard for dry mein, saimin, barbecue sticks and local plate lunches. Asian. B, L, $
SHIKEDA BENTO PATISSERIE 2050 Main St., Wailuku, 500-2556 Japanese bento and patisserie shop in the Main Street food court. Arrive early for bentos and colorful pastries like azuki cream puffs, matcha berry rolls and ube coconut shortcake. Japanese, B, L, $-$$
SIXTYTWO MARCKET 62 N Market St., Wailuku, 793-2277 Part market, part brunch joint with artfully plated eggs benedict, frittatas and omelettes. Lunch time offerings include soup, sandwiches and salads. American. B, L, $$
STILLWELL'S BAKERY 1740 W Ka‘ahumanu Ave, Wailuku, 243-2243 Serving up homemade delights from flaky pastries to the famous cream horns. Hearty sandwiches, Chinese chicken salad and homemade dressings like raspberry vinaigrette are fan favorites. Bakery. B, L, D, $-$$
CASANOVA 1188 Makawao Ave., Makawao, 572-0220 Upscale Italian with delicious fresh pastas, wood-fired pizzas and polished service. Don't miss the wood-fired homemade focaccia served with olive oil and balsamic vinegar. Italian. D, R, $$
ESPRESSO MAFIA 3617 Baldwin Ave., Makawao, 286-9422 Options for every coffee lover with light bites on the side. Order a slice of fresh baked banana bread and a coconut cold brew, or try the ube latte for a violet delight! Coffee Shop. $
FRESHIES Makawao Courtyard, 3620 Baldwin Ave., Makawao, 868-2350 Serving vegetarian and vegan-friendly recipes, each bite of their fresh food is a delight, from a musubi omelet with diced Spam to the coconut red curry bowl with tofu. American. B, L, $-$$
GRANDMA’S COFFEE HOUSE 9232 Kula Hwy., Kēōkea, 878-2140 The eggs Benedict and baked goods made from scratch are worth the trek. For lunch, enjoy a hamburger with Swiss cheese and caramelized onions served with chips and coleslaw. Coffee Shop/Cafe. B, L, $-$$
HALI‘IMAILE GENERAL STORE 900 Hali‘imaile Rd., Makawao, 572-2666 This farm-to-table restaurant blends Hawaiian and Asian cuisine. Don't miss the signature Maui Gold pineapple upside down cake. Pacific Rim. L, D, $$$
JOY’S PLACE LIVE 81 Makawao Ave., Pukalani, 5722186 Maui’s go-to for take-home health eats, from hearty bone broths to Buddha bowls, vegan desserts, tonics and almond shakes. Fresh homemade soups made daily highlight the menu. Cafe. B, L, D, $-$$
KALEI'S LUNCHBOX 55 Pukalani St., Makawao, 7930151 See Central listing.
KOJIMA'S SUSHI RESTAURANT 81 Makawao Ave., #114, Pukalani, 573-2859 Casual dining in the heart of Pukalani brings a fresh take on island-inspired sushi classics featuring favorites like the rainbow roll, Hawaiian roll and zesty, spicy edamame. Japanese. D, $$-$$$
KOMODA STORE AND BAKERY 3674 Baldwin Ave., Makawao, 572-7261 This Makawao staple has been around since 1916. They bake delicious sweets like a guava malasada, cream puffs and donuts on a stick. Bakery. B, L, $$
KULA BISTRO 4566 Lower Kula Rd., Kula, 871-2960 Nestled on Haleakalā’s slopes is a cozy Italian bistro serving homestyle food. The coconut shrimp with Molokai mashed potatoes is a work of art on a plate. Italian/ American. B, BR, L, D, $$
KULA KUPS Kulamalu Food Truck Lot, 24 Kiopa‘a St., Makawao, 298-2390 Sweet-treat truck serving up smoothies, coffee, tea, dirty sodas and more. Try their popular Dubai Strawberry Kup, Mango Sticky Rice or Halo Halo. Treats. $
KULA LODGE FOOD TRUCK 15200 Haleakalā Hwy., Kula, 878-1535 Parked on the grounds of Kula Lodge, this casual food truck serves hearty plates that lean toward comfort fare, making it a reliable stop after a Haleakalā drive. Hawai‘i Regional. B, L, D, $$
LA PROVENCE 3158 L. Kula Rd., Kula, 878-1313 French croissants, fruit tarts, blueberry-mango scones and artisan breads baked fresh daily. Carry out from the bakery or dine on the cozy outdoor patio. French/Bakery. B, L, (Wed-Sun), $
MAHALO ALEWORKS30 Kupaoa St., #101, Pukalani Taste Maui’s wild side with unique beers like a starfruit rose or Kupa‘a mango sour, each made from foraged yeast and local fruit for an upcountry flavor. Sip and watch the sunset from second-floor seating. Brewery. L, H, D. $-$$
MAKAWAO PUBLIC HOUSE 3612 Baldwin Ave., Makawao, 298-0590 The gastropub pays homage to this historic paniolo (Hawaiian cowboy) town with Uncle Dave’s kalo burger, kanaka stew, and bangers and mash. Hawai‘i Regional. D, $$$
MARLOW 30 Kupaoa St., A104, Pukalani, 868-3366
Chef Jeff and Kaili Scheer serve wood-fired sourdough pizza, house-made pasta, killer meatballs and rustic salads using local Maui ingredients. The menu rotates with the seasons, featuring vegan pizzas and cocktails. Italian. D, $-$$
MAUI COOKIE LADY 3643 Baldwin Ave., Makawao, 7933172 Owner Mitzi Toro is the “Maui Cookie Lady,” baking thick, gourmet cookies in decadent flavors with locally sourced ingredients. Her creations are shipped nationwide. Treats. $
MAUI PIZZA TRUCK 24 Kiopaa St., Makawao, 2766529 Upcountry food truck serving Napoli-style, kiawe woodfired pizzas with charred sourdough crusts and toppings like kalua pork, Maui pineapple and lilikoi drizzle. Pizza. L, D, $$
MAUIWINE 14815 Pi‘ilani Hwy., ‘Ulupalakua, 878-6058
Enjoy wine tastings and light fare on the open-air lānai. Immaculate grounds surround the historic wine-tasting room, which features estate-grown blends and signature pineapple wines. Winery. L, $-$$
MO ‘ONO HAWAI‘I Kulamalu Food Truck Lot, 24 Kiopa‘a St., Makawao, 633-0470 See Central listing.
MOKU ROOTS Waipoli Rd., Kula The zero waste and plant-based farm store lives in Kula, where customers can shop everything from local produce to cotton candy berry cheesecake. 2025 ‘Aipono Gold winner for Best Farm-toTable Cuisine. Healthy Fare. BR, L, D, $$-$$$
OCEAN ORGANIC VODKA4051 Omaopio Rd., Kula, 877-0009 Enjoy the panoramic view of the island as you sip on signature Ocean Organic Vodka and Kula Rum cocktails. For dinner, try the flatbread or poke nachos. Pacific Rim. L, D, $$
‘OHANA ISLAND GRINDZ 3647 Baldwin Ave., Makawao, 500-3429 Cozy up with ‘ohana for local Hawaiian fare like saimin, loco moco and kalua pork. Don’t miss a scoop of classic or fruity ice cream. Hawai‘i Regional. B, L, $-$$
O'O FARM 651 Waipoli Rd., Kula, 856-0141 Learn about gardening and coffee roasting. Enjoy a breakfast veggie frittata, bread from the wood-burning oven and freshroasted coffee. Lunch includes chicken and fish entrees, veggies and dessert. American. B, L, R, $$$$
POLLI’S MEXICAN RESTAURANT 1202 Makawao Ave., Makawao 572-1325 A Makawao cornerstone since 1981, this lively, welcoming local watering hole is famous for its margaritas, hearty Tex-Mex–style fare and always buzzy vibe. Mexican. L, H, D, $$-$$$
PUKALANI CLUB HOUSE 360 Pukalani St., Makawao, 572-3429 Open-air restaurant overlooking the Pukalani Country Club golf course . Come at breakfast time for classics and comfort food, or enjoy local favorites for lunch and dinner. Hawai‘i Regional. B, L, D, $$
SATORI 3655 Baldwin Ave., Makawao 727-9638 Enjoy healthy sushi handrolls, like the Green Goddess with vegan mac nut pesto, ramen and inventive sushi specials with cozy outdoor seating. Food Truck/Japanese. L, D, $$
SUSHI KO Kulamalu Food Truck Lot, 24 Kiopa‘a St., Makawao, 463-2072 Quick and delicious stop for high quality sushi like rainbow rolls, shrimp tempura rolls and spicy tuna rolls. Order a poke bowl and appetizer, too. Food Truck/ Japanese. L, D, $$
THAI MEE UP Kulamalu Food Truck Lot, 24 Kiopa'a St., Makawao, 280-7753 See Central listing
THE WOODEN CRATE Lumeria Maui, 1813 Baldwin Ave., Makawao, 579-8877 Enjoy farm-to-table dining on a serene retreat landscape with clean, nutritious recipes incorporating harvested fruit and produce into a seasonal menu. Vegan/ Vegetarian. B, L, D, $$$$
‘ULUPALAKUA RANCH STORE & GRILL 14800 Pi‘ilani Hwy., ‘Ulupalakua, 878-2561 Deli fare, lamb burgers with tzatziki and beef or grass-fed venison burgers. Plus, homestyle chili and rice, or kālua pork plate lunch. American. L, D, $
UPCOUNTRY SAUSAGE 31 Kupaoa St., Makawao, 281-5214 Sausage served on a toasted bun or bed of rice. Choose from Ze German, The Italian Stallion and Ragin Cajun, and enjoy alongside a drink from Mahalo Aleworks. Food Truck/International. L, D, $$
VIDA BY SIP ME 3671 Baldwin Ave., Unit H-101, Makawao, 868-0868 Vida delights the tastebuds with organic favorites like their rose latte, cold-pressed juices and pastries. Grab a bag of exclusive Vida Blend coffee, with notes of cherry, walnut and dark chocolate. Coffee Shop. B, L, $
WEI WEI BBQ 55 Pukalani St., Makawao, 573-8838 Upcountry's spot for authentic Chinese food like duck, chow mein and char siu. Local dishes like kalua pork, laulau and garlic shrimp are also on the menu. Hawai‘i Regional. L, D, $$
AUMAKUA KAVA LOUNGE149 Hāna Hwy., Unit 3B, Pā‘ia, 793-3232 Tiki-inspired non-alcoholic mocktails made with kava, a traditional root beverage. Sip on the lychee fishbowl made with liliko‘i & lychee syrup, grapefruit, lime juice, bitters and kava. Lounge. $-$$
THE BOBA BAR 2 Baldwin Ave., Pā‘ia, 727-2445 Local boba gem bursting with flavor. Try delicious concoctions such as brown sugar matcha, honeydew milk tea and honey lavender latte. Treats. $
BAKED ON MAUI Pauwela Cannery, 375 W. Kuiaha Rd., #37, Ha‘ikū, 575-7836 Fresh artisan breads, irresistible cinnamon rolls with cream cheese frosting and a warm, welcoming atmosphere with every shot of espresso. Serves coffee, breakfast and lunch. Bakery/Coffee Shop. B, L, $$
CAFÉ DES AMIS 42 Baldwin Ave., Pā‘ia, 579-6323 Savory crêpes served with wild greens and a dollop of sour cream. Lightly spiced curries come with chutney and raita (Indian yogurt sauce). Mediterranean. L, D, $
CAFE MAMBO 30 Baldwin Ave., Pā‘ia, 579-8021 Quaint Australian and European style cafe with all-day brunch and cocktail hours. Try the Toast Special with tomato confit on sourdough with whipped goat cheese and balsamic glaze. European. B, BR, L, $$
COLLEEN'S AT THE CANNERY Ha‘ikū Market, 810 Ha‘ikū Rd., Ha‘ikū, 575-9211 Hearty New American fare. Comfort food done right, from eggs benedict for breakfast to dinnertime’s popular vodka penne and Maui beef burger. American. B, L, H, D, $$-$$$
CHOICE HEALTH BAR 11 Baldwin Ave., Pā‘ia, 6617711 See West Side listing.
FLATBREAD COMPANY 701 Hana Hwy., Pā‘ia, 579-8844 Big booths, a snazzy bar scene and organic flatbreads laden with maple-fennel sausage and roasted veggies. Check in each week for new carne and veggie specials. Kid-friendly. Pizza. L, D, N, $$
KUAU STORE 701 Hana Hwy., Pā‘ia, 579-8844 Stop along the road to Hāna for a plate lunch, morning coffee, locally made snacks or sweet treat. 2025 ‘Aipono Silver winner for Best Grab-and-Go. American/Local. B, L, D, $$
ISLAND FRESH CAFÉ381 Baldwin Ave., Pā‘ia, 495-3133 Local, sustainable bites in a former train station. Serves sushi, traditional, Hawaiian-inspired meals, smoothies, acai bowls, wraps, sandwiches and beverages. Hawai‘i Regional. B, L, $$
JAWS COUNTRY STORE 4320 Hāna Hwy., Ha‘ikū, 4196887 Bite into gourmet breakfasts, poke bowls and woodfired pizzas made with local ingredients. Visit the spectacular Jaws wave and shop unique gifts and apparel from the market. American/Local. B, L, D, $$
LIMA COCINA + CANTINA71 Baldwin Ave., Pā‘ia, 868-0520 Airy restaurant serving artful Peruvian cuisine like saltados and ceviche. Inventive pisco-heavy cocktail list and late-night offerings every Friday and Saturday night. Fridays are always Lima Latin Night with Salsa, Reggaeton and Cumbia. Latin-inspired. L, D, N, $$-$$$
MAMA’S FISH HOUSE 799 Poho Pl., Kū‘au, 579-8488 Famous for its beautiful beachside setting and Polynesian-inspired cuisine, Mama’s evokes old-time island hospitality. Try specialty entrees like Antarctic toothfish caught at 6,000 feet under frozen glaciers. Hawaiian/ Seafood. L, D, R, $$-$$$$
MEDITERRANEAN GRILL 2810 Ha‘ikū Rd., 868-3518 A Mediterranean food truck to satisfy all your shawarma, gyro and falafel cravings. Try the vegetarian stuffed vine grape leaves with homemade Tahini or organic yogurt sauce. Food Truck/Mediterranean. L, D, $$
NUKA 780 Ha‘ikū Rd., Ha‘ikū, 575-2939 Izakaya food with flavor and style. Start with paper-thin fried gobo chips, then ‘ahi tataki with ponzu sauce. Creative lunch and dinner specials. Save room for black-sesame or green-tea ice cream! Japanese. L, D, $$-$$$
NYLOS 115 Baldwin Ave., Pā‘ia, 579-3354 This sixcourse prix-fixe tasting menu is created with the finest ingredients, like Osetra caviar, foie gras, wild truffles and linecaught local fish. International. D (5 & 8 p.m. seatings), R, $$$$
PAIA BAY COFFEE & BAR120 Hāna Hwy., Pā‘ia, 5793111 Open-air, garden seating with live music, craft cocktails, coffee and meals served all day. The Aloha Hour from 3 to 5 p.m. features poke, ceviche and hurricane fries. American/ Hawai‘i Regional. B, BR, L, H, D, $$
PAIA FISH MARKET RESTAURANT
100 Hāna Hwy. Pā‘ia, 579-8030 Slabs of fish served with coleslaw on burger buns explain the line out the door. Order your ‘ahi burger rare with a side of fries and squeeze in beside surfers and families. Kid-friendly. Seafood. L, D, $-$$
RAINBOW KITCHEN & REBEL TONICS 2250 Hāna Hwy., Ha‘ikū, 500-2885 Laid-back food truck with craveworthy vegan eats. Try their killer breakfast burrito, barbecue jackfruit bowl and signature Mermaid Dream Cream shake. Vegan. B, L, $$
ROSELANI SCOOP SHOP 115 Hāna Hwy., Pā‘ia, 4423450 Maui's own ice cream brand serving popular flavors like banana mac crunch, coconut pineapple, liliko i sherbert, kona mud pie, mangoes n cream and pa uwela sunrise. Treats. $
THAI SPICE 149 Hāna Hwy., #5, Pā‘ia, 579-8269 Every dish is made like you’re ‘ohana. Enjoy signature curries, pad thai and hand-rolled spring rolls. Don’t miss fresh mango with sticky rice for dessert. Southeast Asian. L, D, $$
TOBI'S POKE & SHAVE ICE 137 Hāna Hwy., Pā‘ia, 579-9745 A north shore go-to for heaping poke bowls and seared ahi plates. Or, cool down with a colorful shave ice with up to three flavors. Add vanilla soft serve or pineapple Dole Whip and top with specialty toppings like gummy bears. Local. L, $-$$
WABISABI SOBA & SUSHI 161 Hāna Hwy., Pā‘ia, 3183342 Relax and enjoy buckwheat soba noodles in a serene Zen garden or order fresh sushi at the sushi counter crafted from 200-year-old Japanese cherry wood. Japanese. L, D, $$
WAIKOMO SHAVE ICE 43 Hāna Hwy., Pā‘ia, 6515169 Earth-friendly, delicious shave ice served in a souvenir coconut bowl all topped with fresh fruit, coconut cream and local honey. Add vanilla or vanilla mac nut ice cream for extra sweetness. Treats. $
THE BAMBOO HALEHāna Farms, 2910 Hāna Hwy., Hāna, 248-4047 Wood-fired pizzas with island-inspired pairings like ulu and pesto, complemented by farm-fresh harvest salads. Open-air dining surrounded by tropical gardens and live music every Friday. Pizza. L, D, $$-$$$
DA FISH SHACK 5260 Hāna Hwy., Hāna 269-3922 Your favorite island fish dish is on the menu at Da Fish Shack, from fresh fish tacos to poke and coconut shrimp. Not in the mood for fish? Go for a Paniolo burger with black angus beef. Seafood. D, $
HĀNA FARMS 2910 Hāna Hwy., Hāna, 248-7371 Lush, seven-acre tropical paradise offering organic produce, handmade goods and bakery delights like their legendary banana bread using harvested Maui fruit. Bakery/Farm Stand. $
HĀNA HARVEST CAFE 2800 Hāna Hwy., Hāna, 2699188 Farm-to-table cafe serving fresh smoothies, coffee and sandwiches. Try their purple sweet potato salad or delicious banana bread made from local produce. Cafe/Local. B, L, $-$$
HĀNA RANCH RESTAURANT 1752 Mill Pl., Hāna, 2705280 Chefs rely on nearby farms for seasonal produce and island-raised beef. Try fish sandwiches, kalbi ribs, ahi poke, veggie curry and the Hāna Ranch Mai Tai. Hawai‘i Regional, L, H, D, $$-$$$
THE RESTAURANT Hāna-Maui Resort, 5031 Hāna Hwy., Hāna, 359-2401 This open-air dining room overlooks Hāna Bay and serves breakfast favorites like mochi pancakes and saimin. Lunch and dinner menus highlight regional fish, local produce, craft cocktails, house-made desserts and fresh island juices. Pacific Rim. B, L, D, R, $$-$$$$
Style and sustainability live in harmony in this innovative North Shore home.
story by Sarah Ruppenthal photographs by Ryan Siphers
WHAT COMES TO mind when you think of a “green” home? An off-the-grid cabin in the middle of nowhere? An ultramodern smart house that operates with the touch of an app? Cast aside those stereotypes, because today’s green homes are livable – and lovable.
Case in point: John and Kristi Bendon’s residence on the North Shore of Maui. At first glance, the plantation-meets-Craftsmanstyle structure is charming, but once inside, charm teams up with tech, and it’s immediately evident why this was the first home on Maui to earn the coveted Leadership in Energy and Environmental Design (LEED) platinum-level certification.
Developed by the nonprofit U.S. Green Building Council, LEED is the most widely used green-building rating system on the planet. New, old, commercial or residential – nearly any kind of building can become LEED certified by earning points for the implementation of green strategies across nine categories. The final tally determines a building’s rating: certified, silver, gold or platinum.
Maui’s first LEED platinum-level certified home features locally sourced decor, including framed feather lei, mango-wood counters and a surfboard carved from a fallen milo tree.
The Bendon’s net-zero home on the North Shore is intentionally designed to be eco-friendly. Strategically placed water heaters deliver near-instant hot water. Windows and fans naturally ventilate the home with a cross-breeze layout.
John Bendon knows a thing or two about LEED. In 2007, he founded Green Building Hawaii to help clients design, construct, operate and maintain high-performance buildings. The company’s project list includes everything from single-family homes to luxury hotels such as the Hyatt Regency Maui, the first LEED resort in the state.
“My 15-year journey with Green Building Hawaii has been fun,” he says. “The fact that we [also] had an opportunity to build a house of our own and implement the tools and techniques that we’ve been helping clients with has been a dream come true.”
Built on a former sugarcane plot, the Bendons' home features four bedrooms and four-and-a-half baths. It is constructed with durable, low-impact materials, such as eco-friendly, low-maintenance fiber-
cement siding and trim; recycled stone veneer; recycled glass insulation; and window frames and decks made from recycled composites. The house is net zero, meaning it produces as much electricity as it uses over the course of a year. Solar panels on the roof and behind the garage power a battery system that captures and stores enough energy for nighttime use, or to run the home during a power outage.
Energy-saving features abound, including LED lighting, Energy Star appliances and tubular skylights that let in natural light. High-efficiency water heaters strategically placed underneath the kitchen and bathroom mean that less water is wasted while the user waits for it to heat up. And high-efficiency toilets, showerheads and faucets save water throughout.
Design plays a big role in the comfort of the home. A cross-breeze layout, heatblocking windows, and a whole-house fan system that pulls in cool air from open windows and pushes hot air out through vents in the roof keep the interior temperate and cool. A tight “building envelope” prevents cool air from leaking out through doors and windows, and when the house is closed and the air conditioning is running, a ventilation system kicks in, replacing stale air with fresh from outside.
In the garden, a solar-powered pump draws well water into a multi-zone dripirrigation system and delivers it to the Bendons’ fruit trees and native and adaptive landscaping. Out front, a grass paving system replaces impermeable concrete hardscaping, allowing water to be absorbed into the ground. In back of the home, water flows into a grassy retention basin when it rains, preventing runoff from entering the storm sewer system – and ultimately, the ocean.
Platinum-level tech aside, the home’s ambiance is friendly and inviting. The exterior is painted in soft shades of gray, and the doors are a cheery Parisian blue. Inside, the crisp, white walls brighten an openplan design, and weathered white-oak flooring and modern kid- and pet-friendly furniture stand up to the happy traffic of an active family of five. Ample windows let in lots of natural light and glass doors open onto a large covered lānai for easy indoor/ outdoor living.
Of course, there are financial benefits to having a high-performance green home, such as next-to-nothing utility bills, tax incentives, and cleaner air and water, but the best perk of all is helping make the world a better place. “There is a lot of satisfaction [in] looking out across our yard, watching the kids play and knowing that we took an old cane field and turned it into something better,” says John Bendon. “A place that is good for both people and the environment.”
Plantation and Craftsman styles merge in this home. A drip irrigation system keeps the fruit trees and native plants around the property thriving. Solar panels on the roof simultaneously harvest sunlight and shade a second-floor lānai.
Administrator, Maui Emergency Management Agency
I GREW UP IN Kahului, poor in resources but rich in aloha. I was the youngest of 10 children, and my mom worked three jobs to raise us. She taught me work ethic, compassion and how to overcome challenges.
I was blessed to have many mentors in my life who cared for me and helped guide me along the way. Being received into their homes shaped my life and work in the fire department and Maui Emergency Management Agency (MEMA). I could protect those families – and their children – as they once protected me, returning the aloha.
“Within MEMA, building relationships and connecting community is easy because it’s the way Native Hawaiians have thrived.”
Savannah Dagupion (both)
When I was five, I heard a pule (prayer) in Hawaiian by Reverend David Kaʻalakea, and it was the most beautiful thing I had ever heard. I hoped one day I could speak the language.
When I was 20, I had the opportunity to dance hula at the Royal Lahaina Lūʻau under the direction of Kumu Hula Frank Kawaikapu Hewett, someone I deeply admired and respected. While learning hula was not my greatest passion or highest priority, learning the Hawaiian language was.
During that time, I was persistent in asking if he would teach me ʻōlelo (language). At first, he was hesitant, but I continued to ask. Eventually, my persistence paid off, and after our hula lessons he began teaching me one-on-one. Those moments became incredibly special to me, and I was deeply honored to have the opportunity to learn from someone I respected so much.
Over the next three months, I was asking thousands of questions and studying on my own. One day at the beach, he spoke Hawaiian, and I didn’t understand a single word. I was frustrated that I had put in so much work and had zero return.
That night at the Royal Ocean Terrace, he spoke Hawaiian again. Except that time, I immediately understood him. It felt like opening from darkness to light. For whatever purpose, God gave it to me, like He was saying, “This belongs to you, this is now yours, you better take care of it.” It took me three more months to become fluent.
I pursued Hawaiian language and hula as a passion and the fire department as a career – I got in at 22.
Hula eventually meant as much as the language to me. Through one-on-one training for many years, I was able to engage in hula in a way most people never do. We were into the details of each word, motion and vision, which put me in a spiritual space. I was taught that I’m not dancing for an audience. I’m dancing for my ancestors.
Frank adopted me at 28. My dad is a poet, professor, kahuna (spiritual leader), kumu hula (hula teacher) and haku mele (composer). I am fortunate that my understanding of language comes from those realms.
Then came the opportunity to ʻūniki (graduate in hula). I flew to the Big Island every other month for two years and went through rigorous training. At the same time, I was studying to be a fire captain. I got promoted to captain and completed ʻūniki in 2008.
In 2009, I created a system to run the training division, modeling it after the ʻōlelo noʻeau (Hawaiian proverb), “ʻIke aku ʻike mai, kōkua aku kōkua mai, mālama aku mālama mai, aloha aku aloha mai; pela iho la ka nohona ʻohana” – recognize and be recognized, respect and be respected, help and be helped, care for and be cared for, love and be loved; that is the way the family survives.
Hoʻopili (to mimic) makes the Maui Fire Department successful. Everything is taught through demonstration, not lectures. That reflects another ʻōlelo noʻeau: “Ma ka hana ka ʻike” – through doing we find understanding.
In 2017, I was diagnosed with stage three colon cancer. I was able to beat it through prayer – not surgery or chemotherapy – and retired in 2019.
Being the MEMA administrator was never a goal for me. I was retired and happy. In 2023, there came the responsibility to return and serve
the community. My initial thought was no. My family had sacrificed through my firefighting career. I did not want to ask them to do it again.
I went into prayer for two months. Because God saved me in 2018, I decided I would go through the hiring process, and if selected, that’s God saying yes.
The ahupuaʻa system and kuleana (responsibility) are rooted in collective survival. Individuals take care of their kuleana. Once those resources are managed, they can be shared to protect one another. Within MEMA, building relationships and connecting community is easy because it’s the way Native Hawaiians have thrived.
My leadership is set around high standards. I see the world as full of threat and risk, and I take that seriously. I’m not losing anybody. The community expects expertise and professionalism, so our standard has to reflect it.
Whenever there was a problem, my dad would say to look toward the kūpuna and their words captured in ʻōlelo noʻeau. The first ʻōlelo noʻeau I learned from my dad was “I ka ʻōlelo ke ola, i ka ʻōlelo ka make” – in our language is life, in our language is death.
