5 Palms Restaurant
When 5 Palms manager Keenan Randolph said that he wished cioppino was regularly on the menu, I knew I had to order tonight’s dinner special. “Sous chef James Osaki is in the kitchen,” says Randolph, “and he makes a killer seafood stew.” Chris orders the bone-in rib eye steak with bacon-tomato jam. As we luxuriate in this beachside location, Henderson shares that summer weddings at the restaurant have become very popular. “We had ceremonies back to back for two straight weeks.” We see why. The al fresco dining room is filled to capacity, and as the sun sets, we are blessed with a sky awash in colors. Our appetizer is a sashimi trio: salmon, hamachi and ahi garnished with cucumber namasu. The light rice-vinegar dressing is a tangy accent to the fresh fish; a glass of Michael David fumé blanc is a perfect match for the sashimi. Soon a generous bowl of cioppino (mine) and a thick-cut rib eye with classic potatoes dauphinoise (Chris’s) arrive, piping hot, served with a basket of bread with liliko‘i butter and pink ‘alaea salt. Half a lobster, deep-water onaga (pink snapper) and shellfish in a saffron broth bring a smile to my lips as I take a sip. Chris slices into his perfectly grilled medium-rare steak. We end the meal with pineapple crème brûlée—a specialty of the house—and in the blink of an eye, Chris has devoured nearly the entire dessert. Sublimely sated, we amble out. Mana Kai Resort, 2960 S. Kīhei Rd., Kīhei, 879-2607
