Merriman's Kapalua

How to Plan the Perfect Honeymoon on Maui

"An oceanfront, farm-to-table dining experience by a James Beard–nominated chef that pairs unpretentious seaside ambiance with locally sourced dishes—highlights include ahi poke, house-made Molokai sweet potato chips, macadamia nut–crusted fresh catch, and prime ribeye, often enjoyed with the restaurant's signature mai tai." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'As du Fallafel. Travel + Leisure Editorial Guidelines

Merriman’s - Review - Kapalua - Maui - The Infatuation

"At sunset, the entire dining room at this upscale, seasonal American restaurant in resort-heavy Kapalua—one of several other locations across the Hawaiian islands—empties out, spilling onto the point in front of Merriman’s for the time-honored tropical vacation tradition: capturing the sun as it disappears over the ocean. And then the tourists return to their food, which is as deserving of attention as the views. You can’t go wrong with their classics, like the wok-charred ‘ahi, but we prefer the daily changing specials. One day it might be ono dressed with Chinese black bean and tomato, over fat, crispy chow fun noodles, or tender Maui venison with a vinegary adobo sauce on another. photo credit: Alanna O'Neil RESERVE A TABLE WITH RESERVE A TABLE" - Martha Cheng

The 19 Best Maui Restaurants for Poke, Homemade Desserts, and More | Condé Nast Traveler

"With its vaulted ceilings, candlelit tables, and panoramic ocean views, Merriman's is one of Maui's most elegant and romantic restaurants, without being overly stuffy. The dishes here are made using 90 percent local ingredients, a showcase of the island's seafood, meat, and vegetables. Menu highlights include Keahole lobster with Maui corn and Hawaiian chili pepper, Kahua Ranch lamb with papaya salsa, and taro cakes with Hamakua mushrooms and local Swiss chard." - Juliana Shallcross, Kris Fordham

Merriman's — Restaurant Review | Condé Nast Traveler

"Five-star fine dining by the sea The vibe Elegant, but not stuffy The crowd Glammed-up and well-heeled The drinks Perfectly curated wines The food Farm-to-table haute cuisine" - Kris Fordham

"Peter Merriman was one of the pioneers of the local food scene in Hawaii—he was at the forefront of efforts to grow vegetables in the local volcanic soils, so they could be eaten fresh (rather than after a lengthy journey on a boat). Today, he partners with local farmers to serve his three restaurants, and there’s one each on Maui, Kauai, and the Big Island. The dining room and menu are dressed up without being overly stuffy, so it’s ideal for a nicer family or group outing. Try the upcountry salad (made with kale and butter lettuce from local farms), the fresh-caught mahi mahi, and vegetarian taro cake."