For three decades, classically trained French chef Gerard Reversade—he started as an apprentice in acclaimed Paris restaurants when he was just 14—has remained true to his Gascony roots. His exacting standards—in the dining room as well as in the kitchen—have always been the hallmarks of his charming eponymous restaurant. He cooks his way, utilizing island ingredients in such classic dishes as Hamakua mushrooms in puff pastry, escargots forestière,
Molokai shrimp consommé, terrine of foie gras, and confit of duck. The wine list is first-class. Floral fabrics and white tablecloths echo the look of a French country inn.