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UNCHARTERED TERRITORY . . . Like a map in the making, Maui is growing with more new restaurants than one can pinpoint.
Sands of Kahana Resort now boasts the Beach House Bar & Grill that opened July 1. Set across the street from its sister restaurant Dollie’s Bar & Grill, the poolside, oceanfront Beach House is perfect for those wearing shorts, slippahs and T-shirts.
“We’re in phase one now with our remodel complete,” says Jim Anderson, who also owns Dollie’s. “With partner Mark Padgett, we have really opened this place up. We added new flooring, everything is shiny new in the kitchen, and there is now a sea of picnic tables.”
Chef Jose Pascual, who owned the old Jay’s Place, is on a roll with Monte Cristo sandwiches, gazpacho soup in big goblets, old-fashioned French toast and juicy center-cut pork chops as entrees. Phase two will include an expansion to the pool area with the addition of tiki huts, a music license and much more.
808 on Main opened in the old Main Street Bistro in Wailuku on Monday for lunch, serving from 10 a.m. to 4 p.m. Today, it will launch happy hour from 4 to 7 p.m. with alcohol and pupu of lamb nachos and Brussels sprouts with buffalo wing sauce and blue cheese dip. . . Also in Wailuku, the Pau Hana Kava Cafe is open from 4 to 10 p.m. during the week with an organic vegan menu and a kombucha and a kava bar. It’s even got an outdoor zen courtyard in its spot at 2070 Vineyard St.
Hana Provision Co. held its opening party on Tuesday in Paia in the old Dazoo location.
The “house that fried chicken built,” Max’s Restaurant, will open before the end of the year in the former Dragon Dragon location at Maui Mall in Kahului. Creator Maximo Gimenez cooked for Gen. Douglas MacArthur and soldiers in the Philippnes in World War II before he launched his concept. Now, hundreds of Max’s are around the world. The Maui owner is veteran restaurateur Ernie Abarro of IHOP fame.
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BITS AND PIECES . . . Getting you in the groove for food and music from 6 to 9 p.m. Friday will be Beats & Eats at the Plantation House in Kapalua. Setting the stage will be the restaurant’s Bar 19 with tunes by DJ Eliza and menu by Corporate Chef Jojo Vasquez. Munch char-siu duck breast on steamed buns, Filipino pancit, stromboli stuffed with salami and provolone and kampachi ceviche with mango.
Partner David Cohn, who also owns Pineapple Grill, would like to dispel rumors that the popular golf course restaurant pegged “PG” is closing.
“We are NOT closing,” says Cohn. “Rather, we’re in the very early stages of planning a renovation with Longs & Associates of Honolulu. The dining room will open up and we’ll raise the ceiling. We’ll move forward with exciting new plans for Pineapple Grill in 2016.”
Those planning on attending the Hawaii Food & Wine Festival that runs Labor Day weekend in Kaanapali should check out the website of the same name. Dining Scene will also have more next week.
The Leis Family Class Act student-operated restaurant will open for the semester next week, serving lunch only on Wednesdays and Fridays at the University of Hawaii Maui College.
Ruth’s Chris Steak House continues to sizzle with its 50th anniversary special at both Maui locations in The Shops at Wailea and the Outlets of Maui mall in Lahaina. For $50 per person, you get filet mignon and lobster tail, soup or salad, choice of accompaniment and desserts such as sorbet or bread pudding.
At Vineyard Food Co. in Wailuku, a four-course feast starting at 6 tonight and Friday will benefit Maui Nui Seafood Recovery Project. Entrees are lemon-caper piccata fish and slow-cooked beef brisket.
Although I belong to the ABC (anything but chardonnay) club, I joyfully quaffed the new Hanaiali’i Chardonnay that was poured before ‘Evita” on opening night at Maui Arts & Cultural Center. On Friday, Saturday and Sunday, Sansei Seafood Restaurant & Sushi Bar will be catering fun food before the next shows.