Owners Jojo and Eliza Vasquez pour their hearts into this laid-back eatery tucked away in a Napili strip mall. Pop in after a morning snorkel for bentos, burgers, or fried chicken bites. For dinner, it’s worth the drive to Maui’s upper West Side to sit at the bar, sip a hibiscus paloma, and watch chef Jojo put the last meticulous touches on his nightly special. After the Lahaina fire, he paused his exquisite prix fixe dinners, though that just means he has extra time to spend scooping delicate roe onto poached salmon filets and braising short ribs to perfection.

Blink and you’ll miss this eatery at the midway point of the seaside Honoapi‘ilani Highway. The kitchen puts extra consideration into American standards: Reuben sandwiches with house-made sauerkraut, hot dogs with poha berry mustard and pineapple chutney, and crisp salads topped with charred Brussels sprouts. But it’s the individual pies — flaky of crust and generous of filling — that make Leoda’s worth pulling off the road. It’s hard to pick a favorite among the flavors that evoke the island: coconut cream, chocolate macadamia nut, and Olowalu lime.

One of Maui’s few remaining mom-and-pop shops, Ichiban Okazuya didn’t just survive the lean pandemic years; it expanded. The plantation-era menu, which was perfect, remains unchanged, but the beloved local lunch spot now stays open until sunset, and customers can order from a takeout window instead of squishing in like sardines to the one-room kitchen. Plate lunches come with your choice of entree, side dish, and a scoop of rice. The chicken katsu might be Maui’s best, and the sauteed opakapaka (snapper) could sell for three times the price in a resort setting. Nourishing sides — nishime, wakame salad, and chow fun noodles — are even better topped with a few tempura shrimp.

Chefs Shin Kim and Sean Ikeda blended their names to create “Shikeda,” a Japanese patisserie that sells out of its delectable sweets and bentos by mid-afternoon each day. Get there at opening time, 11 a.m. sharp, for the best selection of miso pork belly and unagi lunch boxes packed with ume-dusted rice and pickled seaweed. Or skip straight to the dessert case, which resembles a Bergdorf Goodman jewelry counter. The Totoro-shaped choux au craquelin are almost too adorable to devour, and the pavlova are delicate ballerina skirts made of meringue. And then there are the roulades, light and airy roll cakes of every flavor: banana, matcha, Kula lavender, and holiday specials such as candy cane and cocoa. The chefs can’t quit experimenting, which is both wonderful and excruciating for fans who develop favorites.

Inside a small health food store, the chefs at Broth ladle out wonderful bowls of ramen loaded with enoki mushrooms, broccolini, and char siu pork dyed pink with beet rather than typical food coloring. The ramen, along with banh mi and green bowls, is served until 5 p.m., but if you arrive before noon you can order avocado toast with lox, miso tahini, or curried chicken. The kitchen spotlights vegetables grown on nearby farms and happily accommodates paleo and vegan substitutions. The drink menu deserves careful consideration: It’s tough to decide between the matcha smoothie, fresh-pressed dragon fruit lemonade, and indulgent bulletproof nitro coffee fortified with coconut cream, almond butter, cacao nibs, and a coconut-based supplement called Brain Octane.

Lines have snaked out the door of this daytime noodle shop ever since Top Chef alum Sheldon Simeon and his wife, Janice, opened it in spring 2016. They serve customizable bowls with a base of white rice, brown rice, or garlic noodles (the clear winner), crowned with fried chicken thighs, garlic shrimp, poke, or pork belly. The spicy fried chicken sandwich may be the island’s tastiest bargain. Check the board by the register (or Tin Roof’s Instagram) for daily specials, which frequently reflect Simeon’s Filipino heritage, like sarciado, a fish dish that includes egg and tomato. The restaurant is takeout only; take your goodies over to the picnic benches at nearby Kanaha Beach.

Akamai (which means “smart” or “clever” in Hawaiian) offers 100 percent Maui-grown and roasted coffee, including the award-winning Maui Mokka varietal. You can taste the quality in the cup, and the baristas know their business. In addition to perfectly foamy cappuccinos and lattes with decorative art, they offer New Orleans-style cold brew with chicory and seasonal espresso drinks spiked with macadamia nut and butterscotch. To nosh on, try the sophisticated avocado toast sprinkled with microgreens or the Belgian waffle with berry compote. Bags of whole roasted beans are pricey but worth it. Beyond the cafes, Akamai operates two drive-up windows, one in Kīhei and another in Kahului.

On an island where decent sandwiches are hard to come by, Spoon & Key (a rebranding of the Market Wailea) comes to the rescue. The seared ‘ahi melt on a brioche bun features local fish, the Proper BLT layers crispy pork belly, wild greens, and tomato on sourdough, and the Green Eggs & Kale panini is a delicious mess of melted provolone and whole grain mustard. On Friday and Saturday nights husband-and-wife team Chris and Tarah Kulis host pop-up dinners, where the weekly menu might feature pickled octopus with shishito peppers or seared scallops with parsnip and breadfruit. Ample portions are served family-style, and if you’re feeling hedonistic, you can add caviar or dry-aged rib-eye to the feast. The outdoor tables have a view, but noise from the road makes the indoor seating a better choice.

At first glance, Mama’s comes across as a tourist snare; the South Pacific motif borders on kitschy and entrees cost an eye-popping $80. But this Polynesian fantasy has legitimate appeal. Waitstaff dressed in vintage Aloha wear deliver warm bread and amuse-bouches as salt air wafts in from the private cove. The kitchen’s consistency, honed by Maui-born executive chef Perry Bateman, justifies its international reputation. Each fish is listed along with who caught it and where — which, in an era of overfishing and mystery filets, is worth the price alone. Start with seared local octopus or grilled Haleakalā beef served in half a papaya, before diving into the fragrant bouillabaisse with saffron-scented chunks of Tristan lobster and Kauai shrimp. Reservations fill up months in advance, so book as early as possible.

Chef Jeff Scheer is a purist. Every ingredient must be exact, from the hand-milled flour in the sourdough to the Lopes Farm beef Scheer buys whole and breaks down into meatballs, briskets, and loins. His one-room Upcountry pizza kitchen is a celebration of local ripeness; elevated pizza toppings include Kaua‘i prawns roasted in the wood oven, Kula zucchini lightly dressed in Parmesan cream, and braised pork with a dash of passionfruit butter. The fungi pie is a favorite, as is the duck confit with creamy cannellini beans and a hint of mustard. Bring friends so you can try each of the house-made gelatos: Kula strawberry, pistachio, cappuccino, and olive oil.

On a few idyllic acres in Kula, Leah Damon and her crew keep bees, grow organic vegetables, and tend to sweet-tempered milk cows, goats, and chickens. The pick-your-own farm is a gourmet Eden, where visitors can feast on pumpkin soup and gluten-free brownies, and take away jars of macadamia blossom honey. On Friday nights, the farm hosts three-hour experiences that include tours of the “bee museum” followed by a seven-course dinner. The vegetable-forward menu spotlights farm-grown novelties like honeycomb, mulberries, Surinam cherry, and asparagus picked at the peak of ripeness.

To make use of the island’s surplus of bananas, a cottage industry of stalls that sell banana bread thrive throughout Maui. On the road to Hāna (an extraordinarily beautiful drive that will melt the cynicism of even the most jaded traveler), Aunty Sandy’s sits at a jut in the road near Ke‘anae Point; happily, it’s the precise location in the winding drive where a snack seems especially appealing, so it’s little wonder the business has thrived for more than 30 years. Bakers pull fresh loaves from the oven throughout the day, so chances are high that your banana bread will still be warm. The stand also sells drinks and shave ice.

For two decades, chef Joey Macadangdang was the talent at Roy’s Ka‘anapali, earning his mentor award after award. Finally, he struck out on his own with not just one, but four restaurants. His latest, Balai Pata, is a full-throated serenade to his Filipino heritage. Start with fried rice studded with Kona abalone or steamed buns packed with tocino (pork belly bacon), atchara (pickled papaya), and banana ketchup. Then dive into the sigang featuring a whole fish in sour tamarind broth with okra, long beans, and eggplant. The halo-halo, served in a hollowed coconut, is a heavenly end to any meal, though it’s almost a meal on its own; the crushed ice is ladled with coconut cream and topped with fruit jellies, fresh coconut, avocado, and a scoop of ube ice cream.

Roughly 16 years ago, David and Ululani Yamashiro made it their mission to perfect Hawai‘i’s favorite refreshment: shave ice. They succeeded, creating immaculate snowballs of ice shaved extra fine and doused with house-made syrups. Syrup specialist Emi Yoshida continues to concoct new flavors, so alongside standards like mango, cherry, and pineapple you might find Thai tea, jamaica, salted caramel, and strawberry milk. The team makes each small-batch syrup with all-natural local ingredients, except for a few throwbacks like electric blue raspberry. As you wait in line, choose your three flavors, add a base of ice cream or adzuki beans, then crown your creation with haupia cream, matcha mochi, or li hing mui drizzle. If the options overwhelm you, ask the staff for suggestions. Ululani’s lost two locations in the Lahaina fire, but you can still sate your sweet tooth at three other spots in South and Central Maui.

Unimpressive from the outside, this little lounge is decorated on the inside with lavishly hand-painted wallpaper and sea-urchin-shaped lanterns, the ideal backdrop for sophisticated libations. Let the bartender get you started with a frozen rum cannonball shot — a slushy mix of Plantation Pineapple rum, bitters, locally grown vanilla, liliko‘i, and lemon — served in a crystal pineapple goblet. Next move onto a classic Old Fashioned dressed up with hints of cacao or Kula persimmon. The zero-proof menu is just as cleverly conceived with fresh squeezed juices, dashes of bright blue spirulina, and milky sesame orgeat underpinning drinks in elegant stemware. Bar snacks range from small (candied macadamia nuts) to significant (lettuce cups loaded with Chamorro-style shrimp and fresh coconut).

The stylish sushi bar at the far end of the Wailea Gateway Center is named for its executive chef JR Oao (pronounced “wow”). The nigiri, paired with sea urchin and oyster shooters, is flawless, while the scallops in the baked California roll melt on your tongue. Reserve a table during happy hour (3 to 5 p.m. daily) for generously discounted small plates of rock shrimp tempura and salmon karaage. Big plates are worth the splurge, too. Juicy lamb chops rubbed with aji panca have just a hint of heat, stacked on a smear of miso. The ube pot de creme is an unexpected delight.