Beachhouse
Moana Surfrider, A Westin Resort, 2365 Kalakaua Ave., (808) 921-4600. www.beachhousewaikiki.com.Seats: 154.Cuisine: steak and seafood.Specialties: American Wagyu New York strip steak, sea salt-rubbed and flame grilled; ahi loin katsu-style with soy-sesame ginger sauce; Australian lamb chops with hoisin marinade and pomegranate reduction.Main courses: $18-$75.Chef: Rodney Uyehara.Owner: Kyo-ya Hotels & Resorts.
‘Elua
1341 Kapi’olani Blvd., (808) 955-3582. www.eluarestaurant.com.Seats: 76.Cuisine: Italian and French.Specialties: seasonal mushroom risotto with white-truffle oil; crispy confit of duck leg with pan-fried foie gras on a ragout of lentils, vegetables and herbs; pan-fried John Dory with asparagus, tomatoes, capers and niçoise olives; grilled lamb chops with kalamata olives, feta, tomatoes and Maui onions in a red-wine sauce.Main courses: $20-$39.Chefs: Donato Loperfido and Philippe Padovani.Owners: Keith Kiuchi, Donato Loperfido and Philippe Padovani.
Hank’s Haute Dogs
324 Coral St., (808) 532-4265. www.hankshautedogs.com.Seats: 25.Cuisine: fancy hot dogs.Specialties: duck and foie gras hot dog; rabbit hot dog; Kobe beef hot dog; spicy andouille; classic Chicago all-beef hot dog with mustard, relish, onion, tomato, pickle, peppers and celery salt; sides of macaroni and cheese, Belgian-style fries, hand-dipped onion rings.Main courses: $5-$11.Chef: Ashley Brooks.Owner: Hank Adaniya.
Nobu Waikiki
Waikiki Parc Hotel, 2233 Helumoa Rd., (808) 237-6999. www.noburestaurants.com.Seats: 250.Cuisine: new-style Japanese.Specialties: sashimi tacos with tuna, salmon, lobster and crab; steamed sea bass with black-bean sauce or dried miso; Tasmanian ocean trout with crispy spinach and yuzu soy; duck breast with wasabi salsa; squid pasta with light garlic sauce.Main courses: $9-$38.Chef: Nobu Matsuhisa.Owners: Robert De Niro, Nobu Matsuhisa, Richard Notar and Meir Teper.
Taormina Sicilian Cuisine
227 Lewers St., (808) 926-5050. www.taorminarestaurant.com.Seats: 76.Cuisine: Sicilian.Specialties: sea urchin with spaghetti, garlic and olive oil; grilled fresh lobster with porcini risotto and Parmesan; grilled Texas free-range chicken thighs with olive oil, herbs and lemon-chile oil; grilled veal strips rolled with mozzarella, porcini, almonds and Marsala sauce.Main courses: $14-$45.Chef: Aki Yamamoto.Owner: WDI International.
