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Between star chefs and myriad local farms, the Big Island restaurant scene is becoming a destination for foodies. Food writers are praising the chefs of the Big Island for their ability to turn the local bounty into inventive blends inspired by the island's cultural heritage.
Resorts along the Kohala Coast have long invested in culinary programs offering memorable dining experiences that include inventive entrées, spot-on wine pairings, and customized chef's table options. But great food on the Big Island doesn't begin and end with the resorts. A handful of chefs have retired from the fast-paced hotel world and opened their own small bistros in upcountry Waimea, or other places off the beaten track. Unique and wonderful restaurants have cropped up in Hawi, Kainaliu, and Holualoa, and on the east side of the island in Hilo.
In addition to restaurants, festivals devoted to island products draw hundreds of attendees to learn about everything from breadfruit and mango to avocado, chocolate, and coffee. Agritourism has turned into a fruitful venture for farmers as farm tours afford the opportunity to meet with and learn from a variety of local producer. Some tours conclude with a meal of items sourced from the same farms. From goat farms churning creamy, savory goat cheese to Waimea farms planting row after row of bright tomatoes to high-tech aquaculture operations at NELHA (Natural Energy Lab of Hawaii Authority), visitors can see exactly where their next meal comes from.
The menu at this little crêperie includes Illy espresso, teas, excellent sweet and savory crêpes, sandwiches, soups, salads, and rich desserts like lemon cheesecake and chocolate mousse, all made fresh daily. The small venue has a relaxed, urban-café vibe. It's a nice place to hang for a bit if you're waiting for a movie at the theater next door or feel like taking a break from paradise to sip a decent espresso and view the latest local art installations on display.
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