“A pioneer in the farm-to-table concept, we serve only the freshest products, at least ninety percent of which are locally grown or caught using sustainable methods.”
Kālua pig and sweet onion quesadilla; ahi with Asian slaw and wasabi dipping sauce.
Widely known as the pioneer of the Hawaiian regional cuisine movement, Chef Peter Merriman has been instrumental in the growth of Hawaii’s local agriculture. The Waimea flagship of his namesake restaurant is now one of five Merriman’s locations, and sources some ninety percent of its ingredients locally.
At Merriman’s, Hawaiian regional cuisine means dishes like a kālua pig and sweet onion quesadilla, set aflame with kimchi, and extremely fresh and sustainably caught ahi, kampachi, and mahi mahi that are paired with vegetables, crusted with macadamia nuts, or, in the case of lobster and dayboat scallops, show up in a pot pie spiked with vermouth. A signature Caesar salad with fried green tomato croutons headlines the so-called “Dirt Farm Salads“ section.
Merriman’s is a white-tablecloth restaurant, but its warm service – and generous cocktails – create a pleasantly relaxed atmosphere that embodies laid-back Hawaiian hospitality.
“When it comes to farm-to-table restaurants in Hawaii, all roads lead to Peter Merriman. He’s like the Alice Waters of the islands, forging connections between farmers and diners since he started his first restaurant in 1988.” –Russ Parsons, Los Angeles Times
Driven by a long-standing commitment to Hawaiian regional cuisine