The LA Times once called Peter Merriman “the aloha Alice Waters” because of the chef’s lasting reputation for championing local ingredients. At Merriman's, which first opened on the Big Island in 1988, that translates to updated Hawaiian classics like macadamia-crusted mahi mahi and taro falafel. The group blazed trails across four islands by 2018, and the latest Honolulu location stands out for its wild green-and-white floors and jungle prints.

The first native Hawaiian woman to win a James Beard Award, chef Robynne Maii adds island twists to brasserie comforts at the nationally acclaimed Fête, like bavette steak glazed in a sticky-sweet sauce and topped with a sunny egg, carbonara tossed with the local favorite sausage, and smoked ono (wahoo) layered into a club sandwich. Don’t miss the rocky road ice cream—Maii originally trained as a pastry chef in NYC before bringing the party home to Honolulu.

This three time Hale 'Aina Award-winning spot, one of the rare Turkish restaurants in all of Hawaii, comes from mother and daughter duo Nili Yildirim and Ahu Hettema, who recreate foods from their homeland. Go for the meze platters that look like works of art filled with dips, phyllo pastries, and sourdough pide and pair it with larger plates of local seafood and lamb chops all served in a a rustic space filled with colorful tagines and hanging herbs.

Playful cocktails and comfort food are the stars at this stylish sequel from the beloved Senia team led by chef Anthony Rush and his wife and co-owner Katherine Nomura. Get comfortable at one of green banquettes overlooking Alakea Street or at the marble bar and pick from nearly two dozen cocktails like the tropical Secret Swiftie with amaro and dishes like beer battered fish and chips. End on a sweet note with the flight of three pie-inspired cocktails.

Hawaiian ingredients meet global recipes at this thrilling restaurant from James Beard-nominated chef Anthony Rush and his wife and co-owner Katherine Nomura. The a la carte menu is top-notch on any night, but go for the tasting menu that won the Hale ‘Aina Award for Hawaiʻi's best tasting menu when you want to celebrate. You might find dishes like Kona kampachi with charred Asian pear or venison tartare with housemade naan, which shine in the elegant dining room.

Wife-and-husband team Michelle Karr-Ueoka and Wade Ueoka trained in MICHELIN-Starred kitchens from Napa to NYC before returning home to open what Eater calls one of the most essential restaurants in Honolulu. The airy, second-floor space has a big, bustling dining room for Hawaiian comforts like the signature mochi-crusted kampachi and wagyu beef sliders on housemade mochi buns. Save room for Karr-Ueoka's award-winning desserts, such as a gussied-up mango shave ice.

This unique restaurant in Honolulu offers a gloriously golden experience. Chef Kiyoshi Chikano trained in Japan, and he’s mastered lightly battering and delicately frying everything from prawns to Hokkaido scallop. It's all served in a warm and minimalist space, where the tempura omakase features two seasonal appetizers and several tempura courses along with a savory shokuji course and dessert.

When it opened in 1988, James Beard Award-winning chef Roy Yamaguchi’s flagship restaurant put Hawaiʻi on the culinary map for its elegant, Pacific Rim cuisine. The restaurant is still a local hotspot for standout dishes like macadamia nut-crusted Hawaiian fish and slow-braised beef short rib. Sit by one of the large windows in the inviting dining room for sweeping views of Maunalua Bay.

Get sweeping oceanfront views and refined farm-to-table fare starring the very best local ingredients at the Maui outpost of pioneering chef Peter Merriman’s iconic Hawaiian restaurant. Whether seated on the lush patio or in the romantic dining room with vaulted ceilings, dig into signature dishes like wok-charred ahi and ono paired with award-winning wines as you watch the sun set over the Pacific.

At his namesake restaurant, chef-owner and farm-to-table evangelist Peter Merriman sources most of his ingredients from local farmers and producers. Expect American dishes with Hawaiian accents, like spicy Kona lobster ravioli and a poke plate with fresh wasabi grated tableside. Add in an award-winning wine list and a charming, plant-dressed dining room, and you’ve got all the essentials for a special night out.

Like its sibling restaurants, Merriman’s Kauai is a destination for elegant American dishes with hyperlocal, Hawaiian ingredients—all thanks to James Beard Award-nominated chef Peter Merriman. Grab a seat on the second-floor veranda to linger over signature dishes like a wok-charred ahi and Maui venison and shrimp kabobs. Bonus points for a stellar by-the-bottle wine list.

Chef Jeff Scheer and his family started slinging sourdough pizza out of their backyard during the pandemic, before opening their first restaurant. Locals keep coming back for the simply excellent Neapolitan-style pies, fresh pappardelle, and woodfired veggies, all a labor of love that earned Scheer a James Beard nom for Best Chef in the region. It’s an open pizza kitchen decked out in black tiles and white marble, so you can watch the pies shuttling into the oven.