Pā‘ia Inn, located in the heart of Pā‘ia town, kicks off the new year with a new open-air dining concept, known as Vana, serving brunch and dinner. The fare celebrates the diverse flavors of Hawai‘i with Japanese-inspired dishes, crafted with an array of seasonal and locally grown ingredients.

“The inspiration behind Vana comes from our appreciation of Japanese cuisine and the distinct flavors of Hawai‘i,” says Michael Baskin, owner of Vana and Pā‘ia Inn. “The new menu has been a big hit with our Pā‘ia Inn guests as well as with local residents who crave a fun and flavorful dining experience.”

Vana features a range of dining spaces, including a main outdoor dining area, the Chef’s Table and the Jade Bar. The main garden seating area is situated under a large swaying tree ornamented with white string lights. The Chef’s Table, where Maui executive chefs Nicholas and Sean can be seen in action, gives guests a front row seat to sushi-making and grilled items. The Jade Bar, where guests can enjoy a meal with a prohibition-inspired cocktail made by the restaurant’s mixologist.

Formerly known as Pā‘ia Inn Café, Vana will continue to feature signature brunch items including a Crab Cake Benedict (poached eggs, avocado, inamona, papaya chili sauce), Eggs Benedict (focaccia, roasted tomato, prosciutto, poached eggs), Eggs Royale (focaccia, salmon lox, pesto, poached eggs) and Huevos Skillet (black beans, verde sauce, eggs, chorizo, lime crema, tortillas, potatoes, along with sandwiches, salads, omelets, freshly squeezed juice and local fruit.

Inspired by the Hawaiian traditions of sharing a meal with friends and family members, guests are encouraged to enjoy a share-plate experience at Vana. The dinner menu features farm fresh salads, local seafood, vegan items, sushi and desserts. Signature dishes include the Vana Spoon (sea urchin, caviar, thickened dashi, wasabi, yuzu, wine, lime), Caviar Trio (three types of caviar in crispy potato nests with crème fraîche, smoked salmon, chive), Hamachi Jalapeño (thinly sliced yellowtail, calamansi, mint and jalapeño), Gnocchi (blistered cherry tomatoes, local pesto, asparagus, parmesan), Hanger Steak (kombu red wine jus, miso butter, kale), Citrus Chili Salmon (salmon, citrus chili paste, avocado), oysters and Ahi Niçoise Tataki (seared tuna, green olive tapenade, blistered tomato, arugula, sea salt), plus a selection of hot dishes, sushi rolls and small plates.

Caviar Maki at Vana in Pā‘ia. Courtesy photo.

Hanger steak at Vana. Courtesy photo.

Huevos Skillet at Vana. Courtesy photo.

Vana’s signature cocktails. Courtesy photo.

Danny, Vana’s mixologist, developed a prohibition-inspired line-up of cocktails. Signature cocktails include Second Surf (manzanilla sherry, cynar, lime, simple, soda), Shiso Lovely (plymouth gin, dolin dry, cocchi americano, shiso), Vana Club (singhani 62, yuzu, lime, guava syrup, egg white) and Jungle Bird (white rum, campari, lime, demerara, pineapple).

For wine aficionados, Vana’s sommelier, Vanessa, curated a distinct and international wine list. Libations include a 2016 Giocato Pinot Grigio for white wine enthusiasts and a delicious selection of reds from a rich Pinot Noir to a smooth and fruity 2015 Tempranillo. Bottles range from a 2016 bubbly Bisson Glera Frizzate to a 2000 Le Petit Cheval Saint-Emilion Grand Cru.

“We’re thrilled to welcome sommelier Vanessa as food and beverage manager,” adds Baskin. “Vanessa brings a dynamic energy to Vana. Our staff are on-point and extremely knowledgeable in their craft, which elevates the dining experience and leaves a lasting impression with our guests.”

For reservations, visit OpenTable or call Vana at 808.579.6002. Walk-ins are welcome during business hours. Brunch is served daily between 8 a.m. and 2pm, while dinner is Wednesday through Sunday from 5 to 10 p.m. and until midnight on Saturdays, with happy hour offered from 5 to 6:30 p.m., and 9 to 10 p.m.

Hamachi Usuzukuri. PC: Courtesy Vana

Nicoise Tataki. PC: Courtesy Vana