The regional food served up at chef Peter Merriman's namesake restaurant is enhanced by a sophisticated setting and lovely views from a pretty second-floor dining room. Start at the bar, where fine wines are offered by the glass, and try the crispy crab cakes or raw fish poke. The dinner menu states the origin of the fish, lamb, beef, chicken, and veggies. Wok-charred ahi is the signature dish, though the sesame-crusted opah and Hanalei taro-jalapeño cakes with honey sour cream also shine. Smaller portions of two entrées also can be ordered. Lunch and casual meals are served downstairs, which has a nice outdoor eating area.