Lahaina Prime Rib and Fish Company
831 Front Street, Lahaina, 661-3472
Open daily, 11am-9:30pm
Lahaina Fish Company has officially changed its name, inserting the words “Prime Rib.” They made the switch because they started serving a new item six months ago. Any guesses what it is?
“The restaurant is re-inventing itself again, reviving old favorites and reinterpreting the classics,” says Chef Keith Salvador of the delicious new beef cuts and other additions.
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 numerous sides. There are more than eight treatments to the prime rib alone, including king cuts with bone in, a Hawaiian-style blackened treatment, a stroganoff and pairings with seafood. These pink, plate-sized slabs of meat literally melt in your mouth, full of juicy beef flavor and served with delectable creamed horseradish and English peas.
“It’s the slow-roasting that makes it so good,” explains Salvador. The meat is seasoned with Hawaiian sea salt before being roasted for a full 24 hours, a process Salvador says “draws out the beef flavor and brings the protein to that fork-tender texture.”
The experience is topped off with a loaded mashed potato, a decadent, creamy mash with caramelized onions blended through, giving it a satisfyingly deep flavor.
Lahaina Prime Rib and Fish Company serves Angus beef throughout the menu: filet, New York, sirloin, even their burgers. And don’t worry seafood-lovers, they still serve fresh line-caught fish, with specials changing nightly. The monchong I had was Cajun-grilled, flaky and seared, and served with steamed garden veggies; it was a huge plate that was revisited at home with gusto. The seafood lau lau is award-winning, and comes in a beautiful presentation.
The ahi 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 bleu cheese and bleu cheese dressing. The arugula salad is also notable—beets, avocado and mac nuts nestled among Maui-grown arugula with Surfing Goat Dairy crostini and shavings of Parmesan. The lobster skewers stabbed into their pineapple anchor are crisp-fried with coconut skins and served with a sweet chili dipping sauce.
The menu reflects the chef and staff’s delight in bringing a multitude of entrees prepared in classic, luxurious fashion. Not many kitchens on Front Street are prepared or established enough to bring diners this level of straightforward and traditional extravagance. Bottom line: new name, great food. ■
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