Isolana, which means “Islander” in Italian, recently opened at the Sheraton Maui Resort & Spa. The restaurant — which opened in August — celebrates coastal Italian cuisine while highlighting locally sourced ingredients.
The open-air restaurant is inspired by the Italian idea of “il dolce far niente,” or the sweetness of doing nothing. The new restaurant is part of the resort’s revamped culinary program, according to Kaleo Kenui, general manager of Sheraton Maui Resort & Spa.
“This transformation is more than refreshed restaurants and bars,” Kenui states. “Together with executive chef Mitchell Cooper, we set out to create a dining portfolio that feels both elevated and authentic, from shared breakfasts and sunset cocktails overlooking the Pacific to memorable dinners that bring people together.”
Isolana specializes in coastal Italian cuisine while showcasing local Maui ingredients. Dishes highlight produce from local farms — including Hua Momona Farms and Waihe‘e Valley Plantation — along with locally grown mushrooms and ‘ulu.
“Our menu is really driven toward Italian dishes but is also focused on our local products,” says Ashley Castillo, director of restaurants and bars. “Our pastas and desserts are made in house; we have a really talented kitchen team.”
The menu comprises a variety of appetizers and salads, seafood dishes, entrees and handmade pastas.
Popular starters include Hawaiian sweet rolls with Calabrian chili butter ($12), whipped burrata and beet salad ($17), and hamachi crudo ($32). The latter features citrus vinaigrette, curry oil fresno pepper and lotus root.
Signature pastas include lasagna ($36) — featuring Maui Nui venison bolognese, garlic bechamel and Parmigiano Reggiano — and cacio e pepe ($42), comprising lobster, chives and umami crumble.
The eatery’s pan-roasted kanpachi ($55) and umami-crusted ‘ahi ($55) have been customer favorites so far. The locally caught kanpachi features Kamuela tomatoes (from Kawamata Farms on Hawaiʻi Island), along with kalamata olive puree. The umami-crusted ‘ahi is served with a creamy mushroom risotto, tart cherry port wine reduction and shiitake bacon.
Other signature entrees include the Kurobuta pork chop ($50) — served with calamansi vinaigrette and herb salad — and citrus-brined half chicken ($38).
Side dishes are designed to share, family-style; options range from marble potatoes with Italian dressing and pecorino ($11) to ‘ulu hash ($13) and creamy polenta ($10).
Isolana also offers a variety of gluten-free, dairy-free, vegan and vegetarian options. Its chickpea panisse ($32) — chickpea fritters with roasted farm vegetables, black garlic and green goddess — has been a popular vegetarian dish.
The eatery’s dessert selection even has a gluten-friendly and dairy-free option, in the form of a pistachio cake ($14) with lemon syrup and chopped pistachios. Other highlights include the chocolate bar ($19) — chocolate cremeux, salted caramel, candied macadamia nuts and feuilltine — and floating island ($14). The latter is ideal for those who want something lighter and more fruit-forward, as it includes steamed meringue, strawberry veil creme anglaise, almond crumble and strawberries.
Isolana’s beverage program continues the eatery’s blend of Island ingredients and history coupled with Italian inspiration. Flight 1963 ($22) has become a staff favorite; it’s a tribute to the resort’s opening year and first non-stop commercial flight from the Mainland to Maui, according to Castillo.
“This is a riff on the paper plane (cocktail),” she explains. “We tie in some local elements, including local Kupu amaro, Bulleit Rye, lemon and pineapple.”
Other signature drinks ($22) include the scarlet hour — made with Bombay gin, amaro, elderflower and herbs — and Sunstone spritz, comprising Amaro Nonino, peach liqueur, lemon and prosecco.
The restaurant is currently open for dinner from 5 to 9 p.m. Thursdays to Mondays (closed Tuesdays and Wednesdays).
CONTACT
Isolana
Sheraton Maui Resort & Spa
2605 Kāʻanapali Pkwy., Lahaina
isolanamaui.com
Instagram: @isolanamaui
Open 5 to 9 p.m. Thursdays to Mondays (closed Tuesdays and Wednesdays)
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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