Honu – Seaside Dining in Maui

Apparently grandfathered in, Honu’s perch a few feet from the waves is one of its attractions. The other is a menu of delightful choices.
Looking out over the bay in Lahaina we enjoyed a delightful Sunday lunch.
We started with grilled spanish octopus (with edamame puree, shiitake beurre blanc, mojo verde, flax seed toast), which was one of our week’s highlights. The blend of textures and flavors was tremendous. The kale salad came with date, pomegranate and pecorino drizzled with preserved lemon vinaigrette, which accentuated the crisp greens.

The chef fired up a superb Ali’i Hamakua mushroom pizza with black truffle cheese, white truffle oil, and lavender that had a delightful crust, fresh from the brick oven. With a boat of trepidation we ordered the Bikini Blonde battered fresh ono fish & chips, but thoroughly enjoyed it. The Korean aioli added a unique twist.

The setting could not have been better, and the service was island friendly. We loved the light, open and airy design. The expansive views to the water a few feet away are unique.

We shall return.

Brad Auerbach has been a journalist and editor covering the media, entertainment, travel and technology scene for many years. He has written for Forbes, Time Out London, SPIN, Village Voice, LA Weekly and early in his career won a New York State College Journalism Award.