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"Chef Robynne Maii and her restaurant Fête Hawaiʻi recently earned a James Beard award — Hawai‘i’s first in almost 20 years. There are great cocktails and a menu that leans French and Italian with Hawai‘i influences, with a heavy emphasis on locally grown ingredients. Fête turns out hits like carbonara with Portuguese sausage and rose veal schnitzel sauced with liliko‘i. Definitely order off the specials menu, which usually showcases Hawai‘i’s seafood and the best produce in season, and don’t miss the house-made rocky road ice cream for dessert. Vibe check: Fête is small, so whether you sit at the bar, dining room, or outside for dinner, you’re likely to be close enough to your neighbors to hear their conversations." - Martha Cheng

Award-winning New American cuisine, local ingredients, creative cocktails