Lahaina Prime Rib and Fish Company has officially changed their name incorporating their delicious prime rib they started serving about 6 months ago into their name. Chef Keith Salavador, who has been with the company for 25 years says, “The restaurant is re-inventing itself again reviving old favorites and reinterpreting the classics.” They are still located in their incredible Front Street location that has an ocean view from every seat in the house.
The menu is fearlessly indulgent, each entree is a feast and there is an extensive list of options, lamb, pork chop with mango, fresh fish, pastas, soups and sides. There are over eight treatments to their Prime Rib, from king cuts with bone in, to smaller sizes, a Hawaiian style blackened treatment, a stroganoff, and pairings with seafood. These pink plate sized slabs of meat melt in your mouth, full of juicy beef flavor at its prime, served with their delectable creamed horseradish and english peas. Salvador says, “It is the slow roasting that makes it so good. It is seasoned to perfection with Hawaiian sea salt and then slow roasted for over 24 hours. That draws out beef flavor and brings the protein to that fork tender texture.”
The experience is topped off with their loaded mashed potato, a decadent creamy mash with caramelized onions blended through that gives it a really deep flavor. Top them off with a dollop of sour cream, applewood bacon, cheese and chives. They are incredible, and you can get them with any entree.
Lahaina Prime Rib and Fish Company serves Angus beef throughout their menu, filet, New York, Sirloin or even their burgers. The fish angle of their business has not changed a bit, fresh line caught fish is featured on the specials list each night. The monchong I had was cajun grilled, flaky and seared, the steamed garden veggies included asparagus and bok choy, it was a huge plate, that was revisited at home with great gusto. The seafood lau lau is award winning, and comes in a beautiful presentation.
The ahí katsu i loved so well has turned into a lunch rice bowl, not to be found on the dinner menu. I took it as an opportunity to find new favorite appetizers, the cajun seared sashimi was excellent. The Shrimp Wedge Salad is a crisp wedge of iceberg generously topped with shrimp, bacon, tomato, red onion, chunks of blue cheese and blue cheese dressing. The arugula salad is also special, beets, avocado, mac nuts among maui grown arugula, surfing goat dairy crostini, topped with shavings of parmesan. The lobster skewers stabbed into their pineapple anchor are crisp fried with coconut skins and served with a spicy and sweet dipping sauce.
The menu shares the chef and staff’s delight and ability in bringing a multitude of entrees prepared in a classic luxurious fashion. Not many kitchens on Front Street are prepared or established enough to bring diners this straightforward and traditional extravagance.