After checking in to the Westin Maui and settling ourselves in Northwest Maui, we decided to look for Fish, Fish, Fish as advertised in the Hawaiian Air magazine. It stated that it was a new restaurant by the DK Restaurant Group and since we frequent Vino and Hiroshi on Oahu, thought we ought to patronize their sister restaurants on the Valley Isle. No luck! For starters, the restaurant is still named Cnae & Taro as it is on the DK website. And on Wednesdays, it's 50% off menu prices between 5:00 to 6:00 pm. Tourists up the yin-yang! So we visited next door at Hula Grill... it should be good since Peter Merriman is involved... and we were immediately seated.
It seems that the economic downturn has affected even the resorts since many of the restaurants - independant and resort affiliated alike - have discounts during the early dining hours... and Hula Grill follows that same trend. Between 5:00 and 6:00 pm, they offer a 3 course meal for $25.95. Of course the portions are a little smaller than the usual but after gorging at lunch, a smaller portion is just what the Dr ordered.
The Mrs started with the Crunchy Beet, Feta & Asian Pear Salad which was very good. Good enough that I'd order a dinner portion on its own!
I chose the Vine Ripened Tomato & Maui Onion Salad. Since it was a tasting portion, it only included a half slice of red, yellow and orange tomatoes but since Peter Merriman seems to have acquired a monopoly on vine ripened tomatoes, I wasn't complaining. Thin slices of sweet Kula onions highlighted the salad.
For our entrees, the Mrs chose the Macadamia Nut Crusted Mahi-Mahi. I've mentioned this before but many restaurants don't pay attention to mahi-mahi that it deserves. It's one of the few fish that isn't good rare or raw. No tataki or sashimi versions of mahi-mahi, it needs to be done. But therein lies the potential problem. Cook it a little past done and it starts to dry out. Therefore it NEEDS to be done, perfectly, But all too often, it's way past done and the dried-out flesh is masked with a butter sauce or some other rich sauce... which totally covers the delicate flavor and still doesn't hide the fact that it's overcooked. The Mac Nut version at Hula grill was spot on! And the slaw perfectly complemented the flavor of the mahi-mahi.
I had the Kiawe Grilled Petite Filet and while the portion was only about 3 ounces, that serving size is totally inline with ADA guidelines for portion sizes. And if you didn't know, those "breakfast" portions of tenderloin are actually as tender as the center cuts. And mine didn't disappoint! Very tender and a perfect medium rare with a hint of smokiness. With the cream cheese enhanced shiitake risotto, it was a perfectly portioned dish!
We ended the meal with the Hula Grill's Famous Petite Ice Cream Sandwich with macadamia nut brownie. The ice cream was soft enough so as not to jettison the brownie sandwich.
And the Coconut Creme Brulee... what can I say to caramelized sugar on coconut goodness...
A great meal and the wait staff didn't have to "roll" me back to my room...
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