....that one usually doesn't experience at eateries of this caliber. I was wowed from the moment I set foot inside. Although steps from the ocean, there is no view of the water; Instead patrons are treated to a plethora of happy, colorful paintings of local flowers and vegetation. Lahaina Grill's interiors are beautiful and welcoming.
Since I was dining solo, I sat at the bar; this accommodation proved to be perfect for me. Turns out
executive chef Arnulfo Gonzalez was preparing salads at the bar right in front of me; What a treat!
(after dinner, I got to shake his hand and thank him for one of the most memorable meals ever!)
Annabel, was my server at the bar. She was attentive without being intrusive....
Loved the wine list options, I chose the Kistler "noisetiers" chardonnay; it was superb.
Was a bit disappointed when I tried to order the Dungeness crab salad and was told they were out; but as an avid foodie, I realize not everything on menus is always available... better not have something than to serve sub par food.
Started the culinary adventure with warm freshly baked bread and a superb herb infused butter, followed by the baby organic greens, beets, cherry tomatoes (red & yellow), jicama and feta cheese with a perfectly balance vinaigrette. Opted for the fish of the day offering, a local fish called OPAKA PAKA (a pink snapper, I was told); Fish was encrusted in an Asiago and Panko crust and served on a bed of the yummiest corn risotto. So Good!
For dessert, I ordered Arnie's legendary triple berry (blueberry, raspberry, blackberry) pie with a scoop of Lappert's (a local ice cream) vanilla. Mmmm!
Thanks and Congratulations to proprietor Jurg Munch, to Arnulfo Gonzalez, my wonderful server Anabel, and the rest of the staff of this very special restaurant. See you next year!
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