A historic plantation manager's home has been converted to a restaurant that serves seafood and kiawe-grilled meats with a Pacific Rim and Italian influence. Arrive early to enjoy a stroll through the grounds, a tropical setting of torch-lighted orchid gardens and lotus-studded koi ponds. The European-style dining room is cozy, with cherry wood floors and a veranda. The menu is based on fresh, local foods: fish right off the boat, herbs and produce picked from the plantation's gardens, fruit delivered by neighborhood farmers. The result is cuisine with an island flair—seafood laulau (seafood wrapped in ti leaves and steamed)—served alongside traditional classics such as sugar-cane-skewered pork tenderloin. Definitely save room for dessert: The lilikoi cheesecake is a dream. It's also a nice spot for a specialty cocktail and pupu.