My idea of paradise is arriving at the Four Seasons Resort Hualalai. Whether it’s the stunning sunset or the soft ocean breeze, nothing quite beats the warm reception every guest receives on the Big Island of Hawaii. Service is impeccable and the kind hospitality of staff is warm and welcoming.
I see that the past few months have been busy at the hotel. More dining opportunities are available for guests, from Tuscan night on the beach to Saturday night Farm to Table dining events.
We love the new look of ULU, with it’s romantic, oceanside setting. Doug, head bartender at ULU’s Sushi Lounge, has been busy creating new signature cocktails, such as the one pictured above featuring fresh blackberries – the perfect libation to enjoy with pupus (appetizers) while watching the sunset.
Everything about the new restaurant cuisine has been updated by Executive Chef James Babian and Executive Sous Chef Nick Mastracusa. New name, new decor and fun new dishes to enjoy. Not a detail has been forgotten and that includes the breads. Shelves of fresh breads are baked daily on premises and served warm in a brown paper bag at your table!
In the excitement of arriving and seeing the restaurant and menu changes, I had to take a few quick photos of food with my phone. They don’t do the restaurant or the cuisine justice, but I couldn’t resist. Now its time to settle in and get into the Hawaiian spirit. Mahalo.
- The Gourmet Review