Sophisticated outdoor dining on the beach (no, really on the beach) and creative Island cuisine using local, fresh-caught fish and greens and veggies grown in the restaurant's own Upcountry O'o Farm (and, quite possibly, picked that very morning)—this is the Maui dining experience you've been dreaming about. Start with the award-winning appetizer of prawn and basil wontons, move on to any of the fantastic fresh fish dishes, and for dessert, finish with the banana
pineapple lumpia served hot with homemade banana ice cream.
Jan 19, 2007
It was a beautiful romantic night I had planned for our 3rd anniversary. The culmination was to be at the much vaunted Pacific'o. I made reservations for 8:30, romantic table, special night.... I might as well have said "blah blah blah.." because that is what the girl on the phone heard. We arrived and no reservations were on the book. After the deer in headlight reaction, she wrote "W/I" down and lead us to a decent table. The food was pedestrian
at best. It seems the chef is more interested in color and texture than flavor. I wanted a scotch to warm me up as it was a bit cold outside. Too bad the waitress had no idea what they had behind the bar. I had the spring rolls to start. It wouldn't be so bad if every other restaurant on Maui didn't have spring rolls on the menu. The tomato soup was good with a little spice and and clams. Described as a Manhattan clam chowder, I was left to fill in the blanks myself until I actually tried it. My wife enjoyed her tofu stack but she thought it a little unamaginative. As for Pacifio, The setting was great but the rest had much to be desired.