A big mahalo to all of the participants in the Maui RSVP program! Participating restaurants include: Sangrita Grill + Cantina, Taverna Kapalua, Cane & Canoe, Joey’s Kitchen, Pulehu, The Mill House Restaurant, and Fork and Salad.
Full service restaurants participating in Maui RSVP choose one signature menu item. Each time a patron orders that dish, $1 of the sale benefits the Nabavi Legacy Fund. The contributions are sent quarterly, by company, check to Grants Central Station. Memo: The Nabavi Legacy Fund.
The quick service restaurants participating in Maui RSVP choose one top seller menu item. Each time a patron orders that dish, $0.50 of the sale benefits the Nabavi Legacy Fund. The contributions are sent quarterly, by company check, to Grants Central Station. Memo: The Nabavi Legacy Fund.
The food trucks participating in Maui RSVP choose one top seller menu item. Each time a patron orders that dish, $0.25 of the sale benefits the Nabavi Legacy Fund. The contributions are sent quarterly, by company check, to Grants Central Station. Memo: The Nabavi Legacy Fund.
Located poolside at the Westin Ka’anapali Ocean Resort Villas, the restaurant offers a delightful retreat for breakfast, lunch and dinner with a full bar featuring tropical cocktails and drinks. Our local musicians will lure you into the island experience through songs. Kid-sized lunch and dinner choices make for a perfect family dining experience, with outdoor settings.
Cane & Canoe
Cane & Canoe’s soaring roofline within the Montage is reminiscent of a traditional Hawaiian canoe house, representing a community gathering place where locals and artisans would socialize, make sails, shave wood and weave baskets. Executive Chef David Viviano’s menu is contemporary Hawaiian, reflecting the islands’ multicultural heritage. With Kapalua Bay as the backdrop, seafood plays a central role, comprised of the freshest catches available, along with locally sourced produce and an outstanding wine program. Cane & Canoe was awarded Silver for “Best Innovative Menu” at Maui No Ka ‘Oi Magazine’s 2016 ‘Aipono Restaurant Awards.
Fork and Salad
Fork and Salad aims to redefine the possibilities of farm-to-table cuisine: as healthy, quick, convenient and affordable, so it can be enjoyed every day by everyone. Chef-owners Jaron Blosser, Cody Christopher and Travis Morrin are bringing the success of their Three’s Bar and Grill to their newest venture in Kihei, opened in 2016. The healthy hotspot features tasty chef-inspired salads, sandwiches, soups, stews, juices, organic coffee and more, with produce that’s always as local and organic as possible.
Well-known for his culinary talents at Roy’s Restaurant, Chef Joey Macadangdang has opened his own hotspot at The Whalers Village Food Court in Kā‘anapali. Joey’s Kitchen features his own Filipino Fusion with popular menu items like pancit, embutido, lumpia, and bulgogi beef, along with fresh island fish, huli huli chicken and ramen with spiced pork belly. This casual, counter-service dining experience offers chef-inspired dishes that won’t break the bank, and all just steps away from the golden sands of Kā‘anapali Beach. In October, Joey opened his second restaurant in Napili, catering to a more local clientele with more Filipino comfort foods.
Kohola Brewery is a true, local, start-up craft brewery located in the heart of Lahaina, Maui, Hawaii. Home of the 2016 GABF Bronze Medal Winner, Lokahi Pilsner. Handcrafted in the Land of Aloha.
The Mill House Restaurant
Set on the lush, inviting grounds of Maui Tropical Plantation, the Mill House brings a new meaning to “farm-to-table” by serving food that’s sourced mere yards from the kitchen. ‘Aipono Chef of the Year Award Winner Jeff Scheer has created an inventive menu that changes to reflect the harvest from the plantation and local farms, including whole local steer, hog and fish which he skillfully butchers in house. On weekends, the Chef’s Table is a seven-course dinner served under the stars by an assemblage of culinary maestros. The Mill House Bar offers unique cocktails, handcrafted using fresh herbs and fruit.
Pizza Paradiso is West Maui’s home for healthy, fast, and affordable comfort food from across the Mediterranean. Started in 1995 by Chef Paris Nabavi, this come-as-you-are eatery serves an award-winning menu, using fresh ingredients sourced from local farms. Located just north of Lahaina and Ka‘anapali, the casual, locally-owned restaurant serves up an award-winning menu of Italian, Greek, and Middle Eastern inspired favorites, including kabobs, gyros, and pizza—not to mention a gluten-free crust! Pizza Paradiso was named “Best Pizza” in Maui three times by readers of The Maui News.
Chef Paris Nabavi’s newest restaurant serves cuisine inspired by the regional culinary traditions of Mexico, from Baja to the Yucatan. The innovative menu emphasizes seafood dishes and fresh ingredients sourced from local farms and fishermen. The Cantina offers margaritas handmade from freshly squeezed limes and agave nectar, along with a large selection of artisanal tequilas and Mezcals. In 2015 and 2016, Sangrita won Maui No Ka ‘Oi Magazine’s ‘Aipono Awards for “Best Mexican Restaurant,” and Hawai‘i Magazine proclaimed it “Best New Restaurant.”
Taverna is a warm and casual Italian kitchen with a focus on fresh house-made pastas, wood-fired pizzas, and other favorite Italian dishes. Renowned Maui restaurateur Chris Kaiwi opened the restaurant to rave reviews in 2016 with partners Roger Stettler, executive chef, and Greg Shepherd, fine wine specialist. Located in the heart of Kapalua, Taverna is designed as a neighborhood gathering place, complete with open air ambience, a bustling bar and gorgeous patio views. Handcrafted urban cocktails and an extensive wine program add to the enjoyment of a tantalizing Italian menu.