Reilley’s
Restaurant guarantees a memorable dining experience
Island dining with Helen Reed
KAANAPALI — What
West Side eatery stands by the quality of its food, its friendliness, its
service and uses the slogan “and that’s our guarantee?”
You guessed it!
Reilley’s Steak & Seafood Restaurant at entrance to beautiful Kaanapali
Resort — a golfer’s paradise and host to the greatest St.Patrick’s Day
celebration on the island.
Upon entering
this open air restaurant, the panoramic view of the emerald green grounds
against a blazing blue sky unfolds before you. Overlooking the Kaanapali North
Course’s 18th green is reminiscent of Ireland’s own “40 shades of
green.”
Reilley’s
opened in 1993 and under the expert guidance of Executive Chef Michael Gardner,
it has become one of Maui’s premier steakhouses.
Chef Gardner
began his culinary career in Carmel, California, at age 14, when he began
washing dishes at a friend’s Mexican restaurant.
“I enjoyed the
work and atmosphere so much that for the next seven years, I worked my way
through the ranks under many top chefs to eventually become executive chef. You
could say I went to the school of hard work,’” said Gardner with a laugh.
Gardner moved to
Maui 15 years ago, working mainly as sous chef in Kapalua for 12 of those years.
“Since I have
worked every facet of the operation in the kitchen, I have a professional
respect for each person, from dishwasher to the most experienced cook,” said
Gardner.
“I really
enjoy working here at Reilley’s. It’s less regimented than in a hotel.
Sometimes I’m on the line cooking four to five nights a week. We all endeavor
to create distinctive dishes for our customers.”
We enjoyed
sampling a few of these distinctive dishes. For starters, the Crab Cakes with
Spicy Roasted Red Pepper Coulis and chunky Macadamia Nut Pesto Sauce elicit
raves, while the Maui Tulip. a one-pound onion cut into a blossom, tossed in
flour and quickly fried made a striking presentation served with a Sour Cream
Horseradish Dipping Sauce.
One should try
the Three Onion en Croute Soup — yellow, green and red onions baked in a
crock, topped with a large crouton and melted mozzarella cheese. It’s
practically a full meal in itself.
Reilley’s is
also known for its fine seafood — the delicate fresh Opakapaka served with
Shiitake Mushrooms, Julienne of Kula Tomatoes and fresh Basil Herb Sauce was
flaky light and refreshingly delicious, while the Fresh Island Yellow Fin Ahi is
broiled with Cajun Herbs, then glazed and smothered with Hawaiian Tropical Salsa
with all the flavor and tenderness locked right in.
A really winning
dish is the AlfornoStyle Sirloin, charbroiled and topped with mushrooms, large
cloves of garlic and melted mozzarella and Parmesan cheese. But it doesn’t
stop there — Chef Gardner presents his Paniolo Prime Rib in a distinctive
manner, too. He first rubs the whole prime rib with garlic, then roasts it to
get the full flavor, then slices it and flame broils it to your exact
specifications. The full flavor comes through! One can also try the Bountiful
Cajun Prime Rib, roasted with Cajun Spices, grilled and topped with Sauteed
Onion and Peppers.
Tuesday night is
“All You Can Eat Prime Rib” night for only $16.95. Reservations are a must.
All entrees are
served with fresh baked sourdough bread, a choice of garlic mashed potatoes or
macadamia nut rice pilaf. Their house vegetables are a sweet and mild mix of
carrots, red onion and fresh dill.
The menu has a
choice of winning combinations — check these out: Steak and Lobster, Steak and
Crab, Lobster and Crab and even Live Kona Lobster, “Born in Maine, Raised in
Kona!”
Every type of
steak is served in this fine steakhouse, plus Baby Back Ribs and Bedrock Beef
Ribs (very tasty and a Fred Flintstone favorite).
Reilley’s is
almost like a neighborhood restaurant with the Kaanapali Golf Clubhouse nearby.
The resort hosts the Kaanapali Classic Senior PGA Tour event each October, and
the restaurant holds its Reilley’s Golf InvitatiOnal Tournament annually.
After the game or tournament,
“Bond is back,
Martinis are hot, Tradition is cool-and-straight-up is in.” So states the new
Martini Menu in the pub. Fascinating titles include Garlictini, Cajun Martini
and A Kurant Affair; the Classic Vodka Menu boasts vodkas from France, Poland,
Holland, Denmark, Sweden and Russia; and Reilley’s extensive wine list is
notable, having won “The Award of Excellence” from Wine Spectator.
Reilley’s is
also the place to be on St. Patrick’s day for it is one huge celebration, with
a St. Paddy’s Day Parade; floats; live music, including traditional Irish
bands and bag pipes; Mulligan Stew; Corn Beef and Cabbage; and plenty of Green
beer.
“We have
customers who come back each year just to have the corn beef and cabbage,”
said Managing Partner Brian MacGillivray.
One of
Reilley’s involvements with the community is assisting youth from Lahaina
House by hiring them as dishwashers. It is more than a job, it’s an education
for them.
“I’ll tell
them anything they want to know about the culinary profession,” said Chef
Gardner.
“I try to help
them in anyway I can.”
All of the staff
at Reilley’s stands by the quality of its food, its friendliness and its
service — “and that’s Michael’s guarantee!” For reservations, call
667-7477.
Pau for now...
Reprint courtesy of Lahaina
News 1/13/1999 (www.westmaui.com)
Prices, specials, and business hours are subject to change without notice.