A relaxed Hawaiian steakhouse
At One Forty, the restaurant set on the lower level of Four Seasons Resort Lana’i, the ocean views are just as enticing as the Hawaiian cuisine and top-quality Wagyu and prime steaks (which come from a Hawaii farm). At night, the candle-lit tables on the open-air patio offer a peaceful and relaxing setting that overlooks the torch-lined pool and the ocean beyond it. The resort-casual ambience is perfect for big groups, intimate dinners or a nice evening with the kids. You’ll find that the Lanai restaurant is as luxurious as the exclusive hotel in which it resides, delivering friendly and attentive service with inventive and seasonal cuisine.
While all of the tables at this Hawaiian seafood and steakhouse restaurant are good, we especially like the ones on the edge of the patio, which allow you to enjoy the cool island breeze and views of the lit torches surrounding the pool and pathway to the beach. The atmosphere is serene, which is perfect after a day spent snorkeling in the marine reserve, sunbathing on the beach or partaking in hotel activities such as beach yoga or early morning hikes to Sweetheart Rock to watch the sun rise.
While we perused the lengthy menu, we loved snacking on the soft, doughy bread and the pineapple-mustard butter that came along with it. Have questions about the catch of the day or what poke is exactly? The friendly servers will happily assist you in explaining the menu and steering you toward a dish you’ll enjoy.
The food at One Forty can be described in two words: fresh and flavorful. Whether it’s the spicy ahi poke, locally grown waipoli greens from the hotel’s garden or the daily Lana’i fish caught that day just off the shore from the Four Seasons, you’ll enjoy the bright flavors and colorful presentation.
The menu does an excellent job of offering a variety of raw and cooked dishes as well as ones from both land and sea to appeal to all types of eaters. For instance, the garlic and chili roasted shrimp — two meaty shrimp placed on top of each other in a smooth shallot and white wine broth filled with bright green fava beans, tiny beech mushrooms and braised leeks — is an appetizer with universal appeal. We loved starting the evening off with freshly shucked oysters from the western coast of the U.S. and Canada. They came with a flavorful guava-ponzu sauce in addition to classic accompaniments like sherry mignonette and cocktail sauce.
For more local flavor, we suggest trying the ahi poke (pronounced “poh-kay”), served raw with sesame, Hawaiian chili, scallions and taro chips. One of our favorite local catches, the hapu-up-u — a white, flaky fish similar to grouper — came pan-roasted and accompanied by hamakua mushrooms, grilled fennel and a shrimp bisque sauce poured tableside.
Meat lovers won’t want to miss the juicy Lanai venison, sourced locally and served with a roasted tomato polenta cake and a sherry veal reduction.
No matter what you choose as your entrée, be sure to save room for dessert. Order the chocolate soufflé tart for a rich and satisfying experience featuring a 72% chocolate cremeux paired with housemade vanilla ice cream.