Chef Peter Merriman began promoting the Hawaii Regional Cuisine movement in 1988 with the opening of this eponymous restaurant in Waimea’s Opelo Plaza, near the Big Island’s western shore. The dining room has a peaked ceiling and an open kitchen that puts food preparation into full view. Dishes are based upon locally sourced ingredients such as asparagus with macadamia garlic rice, grass-fed filet mignon, mahi mahi marinated in citrus-based ponzu sauce, and a vine-ripened Lokelani tomato salad. Tropical desserts include coconut crème brulee and passion fruit mousse, both served with house-made macadamia nut cookies.
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