by Dennis Augustine
Cecile, Jason, and I settled into that balmy Kāʻanapali breeze this evening—palm fronds swaying, the sky sliding into its famous watercolor sunset—perfect timing for dinner at Hula Grill.
We started with an Akamai Tai, their classic 1944-style mai tai made with Kula toasted coconut rum… smooth, fragrant, and pure island nostalgia. Alongside it: house-made focaccia and pork potstickers—a delicious warm-up.
For dinner, we somehow ended up with four entrées (it’s Maui… who’s counting?):
• Jason went big with the Kiawe Grilled Filet Mignon
• Cecile kept it fresh with the Localicious Vegetable Salad
• She and I shared a fantastic grilled duo special—fire-grilled ahi steak and mahi-mahi
• And the table shared a platter of colorful glazed carrots—as bright as the sunset itself.
To finish: the legendary Hula Pie, compliments of the Marriott Ocean Club. A perfect ending to an already perfect Maui evening.
