Fodor's Expert Review Tidepools

Of the Grand Hyatt's restaurants, this is definitely the most tropical and campy, with grass-thatch huts that seem to float on a koi-filled pond beneath starry skies while torches flicker in the lushly landscaped grounds nearby. The equally distinctive food has an island flavor that comes from the chef's advocacy of Hawaii Regional Cuisine and extensive use of island-grown products, including fresh herbs from the resort's organic garden. You won't go wrong ordering the macadamia nut–crusted mahimahi, local Makaweli beef, or the Hawaiian catch, with its medley of local lobster, fish, shrimp, and scallops. Start with the Thai coconut soup or Tahitian ceviche to wake up your taste buds. The malasadas (Portuguese doughnuts) with salted caramel and chocolate sauce is a memorable dessert.