"Honolulu's farm-to-table flagship — come to Merriman's for Peter Merriman's island produce and the cult Keahole lobster pot pie."
Merriman's Honolulu sits in Ward Village near Kaka'ako, the Oahu outpost of chef Peter Merriman, one of the twelve founders of Hawaii Regional Cuisine and an early champion of the islands' farm-to-table movement more than three decades ago. The room reads like a neighborhood bistro touched with old Hawaii.
The kitchen is built on relationships with island farmers, ranchers and fishers — the seafood and produce change with what's landing and harvesting that week.
The cult dish is the Keahole lobster “pot pie” — Keahole lobster and diver scallops with potatoes and Waimanalo mushrooms in a creamy veloute under flaky puff pastry. Around it sit macadamia-nut-crusted fresh fish, tako with country bread and Szechuan green beans, with mains running roughly $30 to $69.
The setting is warm and breezy, with island art and an open, convivial feel that suits both a date and a larger table. Service is friendly and unfussy, in keeping with the locavore ethos rather than fine-dining ceremony.
For an anniversary or a relaxed group team dinner, Merriman's pairs genuine island provenance with an easy room. Compare it with Alan Wong's or Roy's Waikiki when planning a Hawaii Regional Cuisine night.
Not for diners after fine-dining formality or rock-bottom prices — this is a relaxed farm-to-table room where the produce, not the ceremony, is the point.
Peter Merriman, one of the twelve founding chefs of Hawaii Regional Cuisine and a pioneer of the islands' farm-to-table movement for more than 35 years.
The Keahole lobster “pot pie” — Keahole lobster and diver scallops with potatoes and Waimanalo mushrooms in a creamy veloute baked under puff pastry — is the standout, alongside macadamia-nut-crusted fresh fish.
Mains run roughly $30 to $69, with shareable starters such as tako and country bread around $26 and Szechuan green beans about $14.
In Ward Village at 1108 Auahi Street, near Kaka'ako on Oahu, a short walk from Ala Moana and the waterfront.
Weekend and sunset tables fill quickly; reserve ahead, especially for groups.
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Where Merriman's ranks among Honolulu's farm-to-table and seafood tables, by occasion.
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