Ocean air improves lung function, but refreshing trade winds and a gorgeous seaside view are not the only reasons to dine here.
Owner Stefan Mandel and executive chef Sean Smull work together to offer ocean-farm-to-table options.
Local grass-fed beef and Hawaiian fish are on the menu, and half portions are available.
Vegans can order quinoa sauté with sprouts and farmers market vegetables and pescatarians can add fresh fish.
Their exceptional happy hour is on Wednesday nights, when the kitchen serves Instagram-worthy pupus, handcrafted cocktails are half-price and Aldrine Guerrero, an incredible contemporary ukulele player, performs.