SEA SALT MAUI
I cried salty tears when Pā‘ia restaurant Hana Ranch Provisions closed two years ago. Imagine my joy at learning that former restaurant manager Kane Charbonneau and chef Gary Johnson have partnered in this new venture! Kane served as sous chef at Husk, a James Beard award-winning South Carolina restaurant, under executive chef Travis Grimes and celebrity chef Sean Brock. Gary was the award-winning chef at the 2015 Seafood Fest, the MNKO-hosted finale of the Kapalua Wine & Food Festival. One signature Sea Salt dish—a flashback to Hana Ranch Provisions—comes from a 150-year-old Eastern European tradition: pastrami cured for nine days and finished with kiawe-smoked goodness. Served on sourdough rye, the slices of brisket have a brined meatiness. Add a farm-fresh side (they change daily) like roasted kale and beet salad napped with citrus-liliko‘i vinaigrette; or mango and Maui onion with jicama and mint, tossed in a spunky sweet chile vinaigrette. I’ll be getting a sandwich to go for my next off-island trip! (Find the recipe at MauiMagazine.net/coctel-a-la-campachana.) Ka Makeke Maui, 424 Dairy Rd., Kahului; 757-5385; IG: @SeaSaltMaui; FB: Sea Salt Maui
