Chef Gerard Reversade is an internationally recognized master of French cuisine, but that doesn’t mean his namesake restaurant doesn’t also celebrate its Hawaiian location. Reversade uses ahi tuna in his Basque-inspired fisherman’s stew, and a poha berry compote accompanies a seared duck foie gras appetizer. The flourless chocolate gateau is created with macadamia nuts and Kona coffee liqueur, while the apple tarte tatin includes tropical fruit. Gerard’s décor blends perfectly with the Victorian charm of its host hotel, the Plantation Inn. Request a table on the veranda or the garden patio—they’re often the best seats in the house.

Gerard's Information:

• French, Hawaiian menu. Dinner.