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Bali Steak & Seafood Restaurant Review: Balinese hardwood motifs and a sophisticated tropical color palette bring elegance to chef de cuisine Joseph "JJ" Reinhart's cuisine at this oceanfront fine dining restaurant. The menu proposes such dishes as Prime cut, dry-aged steakhouse classics like the tomahawk for two accompanied by house-made Bali steak sauce, Maui onion demi, rich foie gras butter or a traditional sauce béarnaise. Locally sourced ingredients are featured in many of the lighter vegetable and seafood dishes, such as the lobster carpaccio, made with Kona cold lobster with beets, hearts of palm and a Big Island white honey vinaigrette. Daily specials make use of seasonal products and the fresh catch of the day from the Honolulu Fish Auction. Diverse flavors like lemon grass, ponzu and red curry evoke Hawaii's multi-ethnic culinary heritage with a nod to generational recipes. Save room for desserts like the roasted Kona coffee crème brûlée or malasada bites with lilikoi custard and salted caramel.