THIS RESTAURANT HAS CHANGED NAMES Pahuia

THIS RESTAURANT HAS CHANGED NAMES Pahuia Restaurant Review:

Waves lap onto the beach steps away from an outdoor terrace at this oh-so-romantic oceanfront restaurant, where the sunsets alone are worth a reservation or two. Both buffet style and à la carte breakfasts are served, but it is the evening menu and atmosphere that help Pahu i'a live up to its name, which is Hawaiian for “aquarium.” In the dining room, a 36-square-foot fish tank casts an otherworldly light across the tables. In usual Four Seasons style, the service is impeccable. Executive chef James Babian, assisted by sous chef Shaun Acosta, offers contemporary cuisine that makes the most out of fresh seafood and the bounty of the Big Island. He is very involved with local farms, which supply a range of ingredients from fruits and vegetables to beef and wild boar. Small plates might include Kona abalone accented with coconut and makrut lime or a roasted beet salad with Hamakua goat cheese, kukui nut brittle, Waimea greens and orange vinaigrette. Hawaiian sea bass is pan-roasted and served with parsnip fennel purée, sautéed radish greens and local tomato compote, while kiawe smoked potatoes and sautéed chard match up with the Kona coffee-crusted Prime New York steak. Vegetarians find carefully designed menu items such as stuffed tofu island vegetables with Thai curry sauce. Take your time to study the wine list, or skip straight to the last page where rare wines and vintages appear. Save room for the soufflé of the evening for dessert. On Saturday nights the restaurant hosts “Surf, Sand & Stars,” a barbecue on the beach complete with a hula dancer and live band.