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AS MAUI TURNS . . . This island provides a fickle climate for restaurants, although it retains the No. 1 spot on Travel + Leisure’s list of “Top Islands in Hawaii” in its 2015 “World’s Best Awards” readers survey to appear in the August issue.
“Stellar food, friendly people, lots to do and, of course, spectacular beaches – Maui is a pretty perfect package according to T+L readers, so it’s no surprise to see this perennial favorite topping the list once again,” says editor Nathan Lump.
In regards to being fickle, it’s sad to note Saltimbocca in Maalaea has closed. “It is with a heavy heart that we are in the position where we must close our doors and bid you a farewell . . . for now,” says owner Jim Bateman, who closed after dinner on the Fourth of July.
I’ve already reported that Dazoo in Paia has closed. But coming in August to that same 71 Baldwin Ave. location will be Hana Ranch Provisions. Foods will be cooked from scratch, and inspired by its certified-organic farm in East Maui.
“It will be a new community gathering place that will strive to provide a wholesome and ingredient-focused food experience,” says Linh Phu, culinary manager of Hana Ranch. “We look forward to sharing all of the Hana Ranch- grown products and stories.” Phu will lead the charge with hospitality manager Morgan Maki.
Nalu’s South Shore Grill opened on the Fourth of July at Azeka Makai Shopping Center in Kihei in Suite 132. Nalu’s will be open from 8 a.m. to 2 p.m. serving breakfast and lunch. The grand opening in August will introduce its dinner menu, according to owner Ron Panzo, who also runs Lulu’s Surf Club & Grill in Lahaina. . . . Also on the Kihei front, Maui Fish & Chips is drawing in the diners at Dolphin Plaza near Taqueria Cruz. Diners say it has the same food developer as the old, hugely popular Alexander’s Fish & Chips. . . In West Maui, Lahaina Sushi Ko opened last Thursday for dinner only below the old Moose’s on Front Street. Lunch will kick off next week. The owners are Michael Salazar, Koa restaurant’s Robert Bluh and art gallery operator Christopher Egan.
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BITS AND PIECES . . . Oh-la-la. It’s time once again to celebrate Bastille Day at two of Maui’s popular restaurants with French owners.
Hana Hou Cafe in Haiku will present two courses for $39 per person, plus tax and tip. You can up the ante with a third course for a little extra, according to owner Laurent Thibault, a Parisian native.
He will offer four choices each of appetizer, entree and dessert. Choose from French onion soup or spinach and goat cheese in puff pastry; entrees such as fish in lobster-butter cream sauce and rib-eye steak Bordelaise; and desserts of creme brulee to tarte au chocolat. For reservations, call Hana Hou at 575-2661.
Renowned as one of the finest restaurants in America, Gerard’s Restaurant at the Plantation Inn in Lahaina will beckon with fresh snapper dumplings in sorrel sauce, baby spinach salad with scallops, confit of duck and rhubarb pie with ginger ice cream, all created by Gascony native and master chef Gerard Reversade. Kamaaina get 20 percent discount on food. Call 661-8939.
The Mill House Executive Chef Jeff Scheer will teach a class for EdVenture at Kupa’a Farm in Kula Saturday and Sunday. Call 984-3502.
By the way, I have egg on my face for a story I wrote about the Mill House last week. Its General Manager Francesco Greco formerly worked at Toscana in Brentwood, not the restaurant I named. Sorry Francesco!
In addition, Hotel Wailea, Hawaii’s first Relais & Chateaux property, announces that Capische? Chef Chris Kulis was among the world’s top culinary talent to be showcased last week at Expo Milan 2015 in Italy. For three nights, Kulis cooked at the James Beard American Restaurant to a large, international audience.