november2011

November2011SanDiegoMagazine.com 95

Hear

Telling the story of Hawaii’s history in a

theatrical spectacle of dancing, chant-

ing, and vivid choreography, ‘Ulalena

feels like Cirque du Soleil just invaded

a luau... in the most sensational way

possible. Named a er a wind pattern

found only on Maui, this live theater-

musical hybrid is one of Maui’s most

critically lauded ongoing shows—regu-

larly selling out at the Maui Theatre in

Lahaina. Many locals admit to seeing it

at least twice!

See

The MACC is where it’s at. (That’s the

Maui Arts & Cultural Center.) This

volunteer-operated, nonprofi t center

showcases hundreds of artistic events

throughout the year, with performances

ranging from ballet to symphony to

major musical and theatrical produc-

tions. For a slice of real island fl avor,

check out a slack key guitar solo or

intricate hula dance performance. High-

lights on the 2012 schedule include the

New Shanghai Circus January 16-17, as

well as Keali’i Reichel—one of the most

popular recording artists in Hawaii—

performing February 11-12.

Dine

Welcome to Wailea, known for its luxe

resorts, ritzy golf courses, and regular

visits by celebrities. Monkeypod

Kitchen by Merriman is the latest ad-

dition to the scene, serving up cuisine

on par with Wolfgang Puck’s swanky

Spago down the road, yet remaining re-

freshingly unstuff y. Stocked with organ-

ic salads, wood-fi red pizzas, burgers,

and fresh catches, the menu is dedicat-

ed to locally sourced ingredients, culi-

nary cocktails, and cra beers. Reserve

an ocean-view patio table, order the

Maui Gold Pizza—topped with Kalua

pig, tomato, and pineapple—and wash

it down with one of 36 draughts on

tap, each served at a crisp 29 degrees.

Asian-fusion comfort food, highlighted

by savory noodle dishes and potent

sake cocktails, defi nes Star Noodle,

located just up the hill in Lahaina. The

new eatery’s sleek, minimal-mod décor

suggests cocktail attire at initial glance,

but the casual vibe and local crowd

frequenting this under-the-radar gem

means fl ip-fl ops and damp hair are fi ne.

The steamed pork buns are a must, fol-

lowed by the buckwheat soba noodles

and Vietnamese crêpe fi lled with pork,

shrimp, and bean sprouts. The best

part: Most dishes are not too fi lling,

which means less post-meal bloating

back at the beach.

live like

a local

in maui

Hawaii’s popular

isle evolves with

fresh fi nds for

foodies and

culture buff s

Sleep

With its recent resort makeovers, Maui

has hit the hospitality "refresh" button.

The luxurious Makena Beach & Golf

Resort (formerly the Maui Prince Ho-

tel), at the end of the road in exclusive

Wailea-Makena will début all upgraded

rooms in January of 2012 (while off er-

ing some discount rates until then!).

Formerly Hotel Hana Maui, Travaasa

Hotel Hana dubs itself “Maui’s Last

Truly Hawaiian Place.” Step foot on

the pristine grounds of this new-again

retreat—located literally off the beaten

path in remote Hana. Surrender to

some serious pampering at the spa and

take in the slower-paced, trapped-in-

time culture of Hana. You’ll feel like you

have Maui all to yourself.

//SARAH DAOUST

Travaasa Hotel Hana

COURTESY OF PUNAHELE PRODUCTIONS

Star Noodle

Pork Buns

Keali‘i Reichel

at Maui Arts &

Cultural Center

Monkeypod

Travaasa

Hotel Hana

Monkeypod burger