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THIS RESTAURANT IS CLOSED Henry Clay's Rotisserie Restaurant Review: Henry Clay Richardson, a Culinary Institute of America graduate and formerly chef at Gérard’s on Maui, took over the ten-room Hotel Lanai in 1996. Built as a retreat for Dole Company executives in the 1920s, the establishment is a charming old plantation building. Richardson’s relatively straightforward, moderately-priced food fits right in. He serves gourmet pizzas, grilled fresh fish, Lanai venison (ragout- or scallopini-style), and rotisserie chicken. Clay, originally from Louisiana, does some spicy Cajun specialties including ragin’ Cajun Clay’s shrimp, Almost Grandma’s Gumbo with a whole Dungeness crab, and seafood-jalapeño fettuccine. The food is all fresh and home-cooked, including the flourless chocolate-macadamia cake. Outside of the two resorts, Hotel Lanai has the only bar on the island. Locals sit at the granite-topped counter or lounge at tables for cocktails.