When windsurfing buddies Louis Coulombe and Stephan Bel-Robert opened a restaurant at 505 Front Street twenty-five years ago, little did they know that it would become a leading destination for marriage proposals and weddings. Add the culinary mastery of chef Greg Harrison, and perfection hits its high note. Pacific’O is on Lahaina’s beachfront, and tonight we experience theater au naturel as the sun slips behind clouds, spreading a spectacular, undulating orange veil over our heads. We sip farm-to-glass cocktails made with O’o Farm citrus, its color mirroring the sky. Coulombe and Bel-Robert own the farm, and supply much of the produce served here, so you can expect the freshest fruits and vegetables used in Pacific’O’s salads, tempura and entrées.
Tonight, Chef has prepared a menu to highlight the veggies, along with local seafood, venison, and harissa-sesame-crusted lamb. We begin with pickled golden beets and cheese from Surfing Goat Dairy. Next, a house salad dressed with a citrus vinaigrette, followed by surf-and-turf appetizers: ‘inamona ‘ahi poke, and venison carpaccio. For the finale, Harrison shows his deft command of ingredients: kale risotto with seared diver scallops, Kaua‘i prawns and ‘ahi; olive-oil-poached mahimahi; and lamb chops prepared in Mediterranean spices. And proposals are free. 505 Front St., Lahaina, 667-4341