We arrived in Maui right after lunch, rented a car at the airport, and made our way south to Ka’anapali Beach where we checked into our luxurious suite at Honua Kai Resort. After five days in Honolulu, I was pretty excited about having a washer and dryer in our room, as well as a full kitchen.
Once we were settled in and figured out the overly complicated digital washer, we headed down to their beachside restaurant, Duke’s, for a drink and snack. It was happy hour so I ordered a mai tai and LC tried a signature cocktail.
We enjoyed a couple of light bites, a fish taco and a beef slider with bacon, as we watched the sun set and made plans for the evening. LC reserved two seats at the Old Lahaina Luau for the following night, then we headed into Lahaina Town to explore.
The next morning we found ourselves at Duke’s for breakfast, its tranquil setting a far cry from the city noise of Honolulu. Intending to wear a bikini later that day, I ordered the beach bunny omelette, made with egg whites, spinach, mushrooms, tomatoes, and colby jack cheese, with a side of chewy bacon. There was no comparison to the greasy diner breakfasts we endured in Honolulu.
Turns out, the owners of Duke’s also own numerous highly regarded restaurants throughout the islands and in California, including Kimo’s in Lahaina Town where we ended up after a day of excursions, and Hula Grill, where we dined prior to our flight back to the mainland. More on them later…
As our stay in Maui was winding to an end, we realized we should have stayed there most of our trip. Before our last couple of hours poolside, we had breakfast at Duke’s once more. Already ten pounds heavier, I threw caution to the wind and ordered my favorite artery clogging treat, eggs benedict.
Perfectly poached eggs and the traditional benedict preparation was a great start to our last day in Maui. Paired with the mugs of rich, aromatic coffee grown on the nearby mountainside and fresh-squeezed POG juice (passion, orange, and guava), it was truly breakfast in paradise.
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