Mama's Fish House in Paia, Maui. Fish paradise and Hawaian food history

What they say is true: Mamma's Fish House has ambience and class. The menu, full of mouth-watering appetizers and entrees, leaves you perpetually wondering if you should have ordered more. But we decided to restrain ourselves... even so we ate well! First a Ceviche presented in the popular martini glass format, but brimming with island flavor: Maui onions and avocados in a delicate ceviche vinegrette and accompanied by house-made Taro Chips. Next, Caledonian Grilled Prawns with the essence of vanilla bean infusing its delicate coconut sauce-wow! Next we went for the Polynesian Lau-lau--something we would not find on the mainland--and were so surprised by the lightness of the grilled salmon, mahi-mahi and pork accompanied by fragrant and tasty greens-- called Luau Leaves--and grilled bananas and papaya all topped with a gentle coconut milk sauce served in a coconut shell. We left dessert offerings for our next visit and commented on how many ways we tasted coconut during our meal.

Spago in Wailea, Maui. Busy, but high standards kept.

Despite the crowd on Christmas Eve, the food at Spago held its own. We started with the Poke appetizer and it was playfully delicious...instead of seaweed, the hand roll was created with a caramelized and spiced sesame cone. The Tomatoe and Goat Cheese Salad was very good; the Beet Salad left one looking for more beets. But never mind, the entrees were delicious!! The Lobster Curry was a surprise of fresh flavors: Asian herbs drizzled with a hint of curry. The $140 Japanese Wagyu Steak melted in your mouth--excellent! We finished with house-made tropical fruit sorbets--coconut, guava and mango--all creamy and true to their fruit flavors. We'd like to return when the stress and bustle of the holidays has passed.

Kauai Grill in Princeville. At last... gourmet tropical flavors on Kauai.

The Kauai Grill at the St. Regis in Princeville, showcases tropical ingredients with modern French finesse. There is steak, as their name implies, but please be adventurous and try at least one appetizer: they are amazing! The Frois Gras with Roasted Mango gave a fabulous twist to a classic. The Grilled Octopus was unbelievabley tender with a maui onion salad that had a sweetness and crunch like fennel. The Beet Carpaccio appetizer with Kauai made goat cheese was refreshing as was the Salmon Tatare with avocado, a beautiful sauce and radishes that reflected the color of the dish: how beautiful and delicious. And we ended our meal by sharing the main course of Lobster. Add a demi-sec Vueve Cliqot and you have one great meal--and don't forget that beautiful view of Hanalei form your window seat!!!

Quince: Rivaling the Best Contemporary California Cuisine

This was our first visit to Quince since their move. Their new spacious dining room and modern kitchen (which can be viewed from the street) are gorgeous. The new Quince ... unstuffy modern elegance ...impeccable service ... delightfully layered flavors. And what a memorable evening!!! We started with the mushroom appetizer (wow!) and scallops with sea urchin (yumm!). We moved onto the gnocchi (so light!), then venison and duck (perfectly cooked!) and finally tasty desserts followed by petit fours presented on an elegantly thin slab of marble. With hundreds of wines and space for at least a thousand more, Quince seems poised to move up the culinary ladder. If they don't get back their one star this year from Michelin, I will be left wondering what Michelin really stands for!

Le Fleur De Lys

It was a special celebration for us on December 5. We wanted something special and delicious. I think Fleur De Lys is both. We even had a chance to meet the celebrity chef (Hubert Keller). He came to the table and exchanged a few words with us related to our special celebration. He later sent us an extra course: a watermelon shooter!!! French/Asian cuisine with delightful layers of flavors in perfect harmony. Surprisingly light and easy to digest in spite of the good amount of food that we had in the 3 courses and 1 dessert choice we made. We started with the caviar on tiny pancakes and fresh cheese. That was memorable. Roasted Duck and Venison were the main courses that night. Moisture and delicate Duck and smooth and only slightly gamy the Venison. Great meal in a peculiar environment: a tent like room where the sound was beautiful and the service could have been better. Great bread too.