This tasty-looking entree at Ola at Turtle Bay Resort combines citrus pepper grilled fresh ahi, Okinawan sweet mashed potatoes and fresh stir-fried local vegetables.
	ADVERTISER LIBRARY PHOTO | Feb. 10, 2006

Ola at Turtle Bay Resort may be the best-situated restaurant on the island, literally on the beach, under shelter but practically in the sand. The open-air restaurant resembles a ground-level tree house fashioned from posts and rafters of sturdy ironwood trunks harvested from the Turtle Bay property. The breezy dream of a space complements chef-partner Fred DeAngelo's easygoing, contemporary Island cuisine. Ola means "life, living, healthy or alive," indicative of the approach here: fresh local ingredients in sunny salads, vegan selections, playful touches such as 'ahi and lobster poke served in a wonton spoon, clever ideas such as a Hamakua mushroom "risotto" made with chewy orzo instead of the usual rice. Try the signature slow-poached togarashi salmon (sweet, crackly cane-sugar crust over intensely flavored tender kiawe-smoked salmon) with a succotash of Okinawan sweet potato, edamame, bell peppers and Kahuku corn. A place to be savored.

Turtle Bay Resort, 57-091 Kamehameha Highway, Kahuku. 293-0801. Lunch: 11 a.m.-3 p.m. Dinner: 5:30-9:30 p.m. Sunday-Thursday, 5:30-10 p.m. Friday-Saturday. Reservations for parties of six or more. Valet and self-parking. VS, MC, AX, DC, DS. No checks. Lunch: $. Dinner: $$$.

Checks: Local checks and travelers’ checks only