Dine in a 150-year old plantation style cottage, where the owners dish up sustainable seafood and responsible veggies to an adoring crowd. Sit on the candlelit lanai or inside, where pictures of Hanalei history line the walls.
Sticking with the slow food mentality, bear in mind that often service, though friendly, can be slow. So ask for bread if it is busy and order accordingly.
Appetizers span the globe with Thai summer rolls, amazing taro fritters, seared ahi, crab quesadilla, porcini-crusted scallops, seafood rockets (which are basically lumpia)–sample them all with the pupu platter. Every night they also offer a vegan soup and organic salads. The small entrée menu offers seafood in one of three ways (like the peppered-pineapple chutney), wasabi crusted ahi, a vegetarian southwestern dish called the Sombrero, plus a decent kids menu. Save room for dessert–the liliko’i mousse is divine.