Western Living Magazine
7 More Swoon-worthy Staircases
Great Spaces: Vancouver’s El Gato Gab Gab Cocktail Bar
One to Watch: Sfossils
Recipe: Gingery Citrusy Sangria
Composed Winter Beet and Citrus Salad
Recipe: Meyer Lemon Scones
Local Getaway Idea: Kingfisher’s Healing Caves Redefine Wellness and Escape
Editors’ Picks: Our Favourite Western Living Travel Stories of 2024
Winter Getaway Guide 2024: Wine, Bavarian Charm and Luxe Lodging Without the Skis
New and Noteworthy: 11 Homeware Picks to Refresh Your Space in 2025
Protected: The Secret Ingredient to Creating the Perfect Kitchen: Bosch
The Best Home Accessories Our Editors Bought This Year
Over 50% Sold! Grab Your Tickets to Our Western Living Design 25 Party Now
Join Us for Our First Western Living Design 25 Party!
Announcing the Finalists for the 2025 Western Living Design 25 Awards
Forget the cliche tourist disheshere's where to eat like a local in Maui.
Though “Hawaiian cuisine” may conjure images of coconut shrimp and mai tais, a new generation of Maui chefs have done well to challenge the culinary cliché, with innovative menus that celebrate local ingredients and bold flavours. Want even more Hawaiian hot spots? Visit in October during the Hawai’i Food and Wine Festival Maui, when the foodie fervour is at its peak, and check out westernliving.ca for our full list of fave restaurants.
No beach view here, but serving up coconut-crusted French toast (with house-baked bread) and mini-macadamia nut pies, the no-fuss counter-service room is an essential brunch stop while you’re on the island.
Within the chic modern Andaz Maui (which somehow rocks a boutique vibe despite being a Hyatt property), chef Isaac Bancaco focuses on the local with island-to-table family-style dishes that take simple ingredients to wildly inventive heights. The ahi tuna tataki with burrata sounds insane, but trust us: it’s life-changing.
Specialty ingredients are imported directly from Italy (flour, San Marzano tomatoes, fennel-and-Chianti-infused Tuscan salami and fresh mozzarella) and paired with seasonal produce and some solid pasta-making technique: the hand-twisted strozzapreti tossed with kale and sausage is a fine example.
These three Mark Ellman spots are all on the same block and all great in their own way. Mala leans toward Hawaiian classics—ceviche, ahi tartare and plenty of coconut—but the small plates are elegantly executed with quality organic-when-possible ingredients. Down the street, the bright and airy Honu makes seafood the focus (try the grilled Spanish octopus, served alongside edamame hummus and tomato beurre blanc), while the newest of the lot, Frida’s, is an exploration of South American tastes in a tropical-cool setting: think decadent grilled panela cheese and warm tortillas, and hip palm-print wallpaper.
Are you over 18 years of age?