Two restaurants in one—from influential Hawaii chef Peter Merriman. (For more on Merriman, see “Can’t You Just Taste Hawai‘i?” in our July/August 2009 edition.) Upstairs, Merriman has created his signature fine-dining dinner house, with locally sourced specialties like Maui onions, Kauai oyster mushrooms, line-caught Island fish and Big Island grass-fed beef. Don’t miss the ahi and Kauai watermelon poke.

Downstairs, you’ll find a casual café. Flatbread pizzas, soups, salads, sandwiches and even a mixed plate—kalbi-style ribs, teriyaki chicken and fish, with macaroni salad, kim chee and rice.
 
There are lots of great plate lunches in the Islands, but Merriman’s is a contender for the best. Everything on the plate is delicious.

“I’ve always thought that value-priced food should be good food, too,” says Merriman, and he’s set out to prove it. If you find yourself in the café, make sure to get a side of truffled Parmesan french fries.




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Restaurant Week Hawaii: dining deals at 90 eateries on Oahu, Maui, Kauai and Big Island
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