Purveyors Of Island Lifestyle
It’s been my mantra since I began selling real estate here on Maui—this island is more than just a beautiful destination, it’s a lifestyle! With that in mind, it should come as no surprise that my 2nd choice for Wailea Restaurant Week was the Tommy Bahama Restaurant located on the second floor in the Shops at Wailea. The restaurant is adjacent to the retail shop, which makes it easy to enjoy a quick shopping trip before imbibing on exotic drinks and tropically inspired dishes.
This restaurant has a fantastic blend of indoor and outdoor seating which allows the breezy trade winds to flow right in and do their magic. I usually like to sit out on the balcony for this very reason, but tonight I notice some old friends at the bar and decide to sit down next to them and catch up.
So, What’s For Dinner
For $49, a pre-fixe meal is offered, and features a selection of the following. To start, either a Bungalow Salad (toasted almonds, macadamia nuts, dried cranberries, feta, pepitas, tomatoes, with a Meyer lemon vinaigrette) or Chicken Tortilla Soup (pureed vegetables, grilled chicken breast, corn salsa, and lime sour cream). For an entree, choose from either Parmesan Crusted Sanibel Chicken (herbed cheese, red pepper cream sauce, whipped chive potatoes, and haricot vert) or Filet Mignon & Crab Stuffed Shrimp (almond Rice, shiitakes, and haricot vert) or Today’s Grilled Hawaiian Water Catch (baby bok choy, Ali’i mushrooms, Molokai sweet potatoes, mango beurre blanc, and a mango salsa). And finally for dessert, a selection of either a Key Lime Pie or Pono Mango Liliko’i Pie or Butterscotch Pudding.
“Today’s Grilled Hawaiian Water Catch” with Mahi-Mahi
What Did I Choose?
After the previous night’s indulgences, I decided to go a bit on the lighter side this evening. So I started with the Bungalow Salad and was quite pleased. All the ingredients meshed together very well and the Meyer lemon vinaigrette that tied it all together was spot on. For my main course, I knew I had to get the fresh fish—after all, we are in the middle of the Pacific Ocean! This dish is classic Hawaiian Fusion, incorporating flavors and techniques from Asia, Europe, and the Islands. In this case, the island fish, mushrooms, mango salsa and sweet potatoes are married with Asian bok choy and joined together in a French-style, beurre blanc sauce. The fish was cooked nicely, moist with a beautiful char, and the crunchy bok choy, savory mushrooms and creamy sweet potatoes all meshed nicely, without overpowering one another. I would definitely recommend this dish if they have a fish you enjoy.
For my dessert, I decided on the Mango/Liliko’i “Pono Pie,” and after the first bite, was pleased with my selection. The slightly tart Liliko’i (passion fruit) was tempered by the rich, creamy Mango, and a crunchy crust tied it all together well. My only complaint was the serving size—I could’ve eaten the whole pie!
My Overall Impression
Tommy Bahama personifies casual island elegance within a restaurant. The indoor/outdoor seating, rustling palm trees, exotic cocktails, and fresh fish all exemplify Maui’s lifestyle. As I sat at the bar, finishing my meal and enjoying the surroundings, a friendly woman sat down next to me. She mentioned she was an owner at the neighboring Wailea Beach Villas (literally a minute’s walk away) whose first home resided on the cliffs of Palos Verdes, California. I told her that I was born in L.A. and loved the South Bay. She responded that she enjoyed it too, but couldn’t be happier being in Wailea at that very moment.
“I come over from my villa after enjoying a magnificent sunset, sit at the bar, sip on a tropical cocktail, enjoy a tasty dinner and then walk home. This is the life!”
Couldn’t have said it any better myself.
Bon Appétit,
Dano Sayles R(B)
808-870-4899