THE LATEST LOCAL TRAVEL DEALS AND GETAWAYS PLUS JOURNEYS AROUND THE GLOBE
HAWAII’S BEST EATS
Four locals share their top picks for
food on four islands.
BY MIMI TOWLE
HERE’S A FUN fact. If you live here in Marin and love food, wine and the state of Hawaii, there is a namesake connec- tion that can be made to our 50th state. Don Francisco de Paula Marin is credited with planting the first crops of many local island mainstays in the early 1800s. Marin
reportedly escaped service in the Spanish navy by jumping ship in San
Francisco, eventually ending up on the shores of Oahu in the 1790s.
Trained as a horticulturist, Marin immediately found himself
serving King Kamehameha as business adviser, bookkeeper and gar-
dener. A jack-of-all-trades, he reportedly introduced the olive, prickly
pear cactus, tamarind, peach and grape and was also responsible for
cultivating the islands’ first crops of coffee, pineapple, mango and cot-
ton, for locally brewing the first beer, and for being the first person in
Hawaii to distill sugar into rum. But actually, he is best known for his
vineyards — he produced the first wine in Hawaii. Vineyard Boulevard
in Honolulu was named so because it cut through Marin’s orchard.
Fast-forward 200 years and we find that Señor Marin’s crops have
made their way into what we now know as traditional Hawaiian cui-
sine. With that influence in mind, we asked foodie-minded locals for
their favorite culinary places on each island.
Drinks and appetizers
at Lava Lava Beach Club