KAIMUKI. Lauded for its spectacular island cuisine, this perennial favorite attracts a regular contingent of high-profile folks. They come to soak in the chic, comfortable atmosphere and partake of incredible, creative fare. Starters include foie gras-stuffed scallops and ahi katsu, while main courses range from seafood with saffron-scented linguine to macadamia-crusted rack of lamb, pan-seared NY steak, and tempura catfish. A nightly vegetarian entree is available, and some dishes come in two sizes, depending on your appetite. In addition, the 3660 Medley combines portions of three entrees for sampling, and desserts are practically requisite, rife with cream, chocolate, and fruit.

ALA MOANA. A beautiful, pale room, accented with gleaming wood and sprinkled with flowers and artwork, welcomes guests to this exceptional place. The exhibition kitchen makes the most of fresh, regional ingredients, crafting such delicacies as kiawe wood-grilled mahimahi, ginger-crusted onaga, and roast duck prepared three ways. You'll also find grilled beef and lamb chops, along with "da bag," a foil packet of seafood, kalua pork, and vegetables that's dramatically deflated tableside. If you make it to dessert, don't miss the sorbets or crème brûlées, infused with tropical fruits.

DOWNTOWN. Offering both indoor dining and outdoor dining amid lush greenery, this much-loved place makes regulars of all its guests. The cuisine springs from Thai traditions but expands greatly, thanks to Hawaiian ingredients and the chef's boundless innovation. For example, you'll find crispy soft-shell crabs with chili-miso beurre blanc, oven-roasted breast of rabbit with plum wine demiglace, and Asian-style osso bucco. There's also lamb, beef, pork, duck, and fresh fish of all persuasions. Dishes are visually gorgeous as well, and island musicians provide highlights during the evening.

DIAMOND HEAD. DHG, located in the chic W Honolulu hotel, is quickly establishing itself as one of the newest contenders in the arena of Hawaiian regional cuisine. Employing the island's best-quality seafood, meats, and produce, the restaurant fashions pineapple-dusted prawns with herbal Asian salad, sesame- and crab-crusted mahimahi, and prime NY steak with pancetta-gorgonzola mash. While you dine amid stylish surroundings, you'll also enjoy live entertainment. The bar scene is upscale and lively too.

KALIHI. Honest, authentic, simply-prepared Hawaiian food is what you'll discover at this fine eatery, a throwback to former days. It boasts island cuisine par excellence, created with love and prepared in the old way. Such attention isn't lost on eager diners, who clamor for kalua pig, pipikaula shortribs, poke (raw seafood salad), and fried fish. There's no designer decor, but no one cares when they dig into these comfort foods, which come à la carte or as part of a set menu. Eat your fill, and revel in the experience. Just don't forget to finish up with a dish of silky haupia (coconut pudding).