Owner Fred Romanchak should be proud of what is coming out of the Kula Lodge's kitchen these days. Never before have such bold and inspiring tastes been served there.
"It's big and it's bold and our focus is bringing in the neighborhood to try it," says Executive Chef Will Munder. "I'm starting a weekly selection of small plates, so you can come in at sunset, watch the views and sip a couple glasses of wine."
While the Kula Lodge is open for breakfast, lunch and dinner, only dinner entrees come in half- and full-size portions.
Executive Chef Will Munder is putting plates of food that will keep you coming back for more at the Upcountry landmark.
The Maui News / CARLA TRACY photo
Choose from the Cornish hen marinated in garlic, shallots, olive oil and rosemary, grilled and served with a porcini and truffle mustard; or the ravioli that changes daily. It may be with caramelized shallots, spinach and cheeses.
"I've changed the pizza crust, too. Now the edges are braided. We've extended pizza service through dinner until 8 p.m."
The outdoor wood-burning pizza oven heats these artisan pies, such as the funghi and truffle with wild and domestic mushrooms.
You may sit outside near the oven in a multilevel hobbit land of tables with umbrellas and garden paths. But do bring a jacket. Or opt to stay indoors in the main dining room.
Chef Munder has also updated the Caesar salad, served as a wedge with anchovy crisps; and does a Waipoli chef's salad that is so flavorful, you'll never miss the meat.
Other must-trys are the new shrimp martini, a raw ceviche in a fancy glass; and the vegetable tamale with house-made masa.
For reservations, call Kula Lodge at 878-1535.