Garrett Marrero and wife Melanie have carved out a distinctly Hawaiian brewery, with all production on Maui and home-grown ingredients like coconut, pineapple and breadfruit factoring into beers. Their brewpub resides in the Kahana Gateway shopping center, and that’s the best place to drink Maui beers, since they have a wider variety, more space and food than the nearby brewery tasting room. Sidle up to the square, stainless steel bar, or join a communal wood table, and drink below the glow of keg lanterns. The couple also added a massive flagship facility in a Kihei industrial park, complete with a garden out front, picnic tables indoors and out, 30 taps, and jumbo Connect Four and Jenga.

Sheldon Simeon, who previously helmed Leoda’s and Star Noodle, moved south to oversee this modern pan-Asian restaurant and lounge in the Wailea Marriott. The restaurant features bamboo decor and a patio overlooking the pool, palm trees and Pacific Ocean and honors Hawaiian pineapple and sugar cane field workers who immigrated from China, Portugal, Japan, and the Philippines. The menu even lists local farmers and purveyors, plus the distance from the restaurant. Simeon’s motto is “Come My House. Eat!” and he’s created a fun share-friendly menu. Vegetables are a strength, including wok fried baby pok choi and flowering Chinese cabbage served with leek “hay” and umami beurre blanc. Carrots and street corn also get the royal treatment. Noodles are also rewarding, including French onion tsukemen with braised short ribs and pungent Ay Kudesh! Garlic Noodles with garlic three ways, Korean Chile powder, and “insanely spicy” Hawaiian chile pepper sambal.

Every night, Andy and his wife Jamy set up a red rig in a Lahaina strip mall parking lot, with an oven that burns kiawe wood. He tugs the rig from a storage facility in back, and repeats the process. His team includes Romina, a diver by day, and Elio, a former University of Iowa football player, who also cooks at an Italian restaurant in town. Most people take their pizzas to go, though you can sit in a pair of tables with fold-up chairs and brown umbrellas. Order from a blackboard menu. Two tables with fold-up chairs and brown umbrellas. You can’t go wrong with a Margherita pizza topped with tomato sauce, mozzarella and basil, though offerings can get much more elaborate. For instance, The Flyin’ Hawaiian touts Pepperoni, ham, Maui Gold pineapple, and jalapeño.

Sam Sato and wife Gladys ran a store that sold staples and sweets that relocated more than once, adding elements along the way. Now daughter Lynne Toma and husband Charles run Sam Sato’s restaurant, which has been in its current location since 1993. The space in an industrial area houses wood booths, powder blue tables, and a pastry case by the register, which includes flaky manju filled with lima bean or azuki bean. They source thick noodles from nearby Iwamoto Natto Factory, which fuel famed dry noodles, which come with a side of soup, along with saimin and wonton noodle soup. Banana pancakes are also magical, with winning caramelization and a bowl of molten butter to drizzle on top.