The family-owned Waterfront at Maalaea on Maui, has won many prestigious awards for wine excellence, service, and seafood, but its biggest boost is word of mouth.
Loyal diners rave about the friendly staff and seafood, fresh off the boat in nearby Maalaea Harbor and prepared with care.
The bay and harbor view is one you’ll never forget, especially at sunset.
You have nine choices of preparations for the several varieties of fresh Hawaiian fish, ranging from en papillote(baked in buttered parchment) to Southwestern (smoked chili and cilantro butter) to Cajun spiced and Island-style (sautéed, broiled, poached, or baked and paired with tiger prawns).
Other choices: Kula onion soup, an excellent Caesar salad, the signature lobster chowder, and grilled eggplant layered with Maui onions, tomatoes, and spinach, served with red-pepper coulis and feta ravioli. Like the seafood, it’s superb.
Dishes that are prepared “tableside” at a restaurant are hard to find these days. But this place makes a Caesar salad from scratch right in front of your table: crisp romaine lettuce tossed with virgin olive oil, anchovies, crushed garlic, Dijon mustard, Worcestershire, fresh lemon juice, grated Parmesan cheese and a coddled egg finished with garlic-herbed croutons, prepared table side for two or more.
They give you a list of the fish that was caught that day and then you choose the preparation. I ordered Onaga (red snapper) prepared “En Bastille” style: imprisoned in ribbons of fresh angel hair potato then sautéed and topped with fresh scallions, mushrooms, and tomatoes then served with our meunière sauce (white wine, lemon juice, garlic, herbs, butter).
Customers continually say “It was one of the best fish dinners they’ve ever had.” Their meals are always cooked to perfection with all the right flavors and textures.
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