PRICE:
Frommer's Very Highly Recommended

The nearby lagoon takes on the pink-orange glow of sunset, while torches flicker between the coconut trees. With white tablecloths, candles, and seating near the lagoon, this is a spectacular setting, complemented by a menu that keeps getting better by the year. The chef de cuisine, David Abrahams, serves up Big Island cuisine with a flare that includes unusual dishes like kiawe-grilled fresh island catch with tomato fondue, quinoa and almond-crusted free-range chicken paillarde, Big Island swordfish poached in seasoned olive oil, sizzling ahi tataki with local exotic mushrooms, and crab-crusted sautéed opakapaka. Next door is Brown's Deli, with freshly made breads, pastries, and espresso coffees for breakfast, and pizza, salads, and sandwiches for lunch and dinner.

Copyright: Excerpted from Frommer's Hawaii 2008, (c) 2008, Wiley Publishing, Inc.

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