Doing Lunch At The Beach House

The Beach House in Po‘ipu is one of the best places on Kaua‘i to watch the sunset. With a new chef, fresh additions to the dinner menu and renovations under way, the restaurant just added another reason to go. It’s now open for daytime dining.

It sounds fancy, but the lunch menu offers a range of prices so even people on a budget can have a filling meal while enjoying a dreamy view of Po‘ipu Beach. It’s a sweet midday getaway, and relaxing to watch the palm trees that line the shore and the ocean, a rainbow of blues, with snorkelers bobbing in the gentle waves.

Executive chef Marshall Blanchard recently came from the slopes of Beaver Creek, Colo., to Kaua‘i’s sunny south shore. With a deep respect for traditional Hawaiian flavors, he’s open to guidance from his staff.

“I use the advice from the local people who work here,” says Blanchard. “The veggie teri bowl was designed because it’s something that they’d like to eat. It’s a good-sized meal, and we’re keeping the price down because nobody’s making a killing around here.”

The Stir-Fried Vegetable Bowl ($9) includes a scoop of white rice and a mix of fresh vegetables that changes based on what’s in the kitchen. Tossed in a tangy soy-ginger sauce, it’s a good meal that’s good for you.

The Kalua Pork Sandwich ($13) comes with a side of fries and is served on a bun that’s made fresh every morning. Topped with a slaw of fresh pineapple, papaya, rice wine vinegar and mayonnaise, it’s a sweet and tangy addition to the smoky-salty pork.

“Our Kalua Pork is rubbed with Hawaiian sea salt,” explains Blanchard. “We layer it in a roasting pan with ti leaves, and cook it in the oven. I didn’t grow up making this, and I want it to taste good to people who have eaten it all their lives.”

Thick fingers of Crispy Panko Crusted Calamari ($12) are tender and moist. Flecks of furikake are mixed into the coating, and the cocktail sauce has a spicy kick. A zesty namasu salad of local cucumbers, pickled ginger, onions, micro greens and carrots lends a fresh counterpoint.

Piled high with tatsoi, beet greens, mizuna, radicchio, and five types of red and green lettuce, the Omao Organic Baby Greens Salad ($9) is tossed in a light coating of sesame orange vinaigrette. Thin strands of carrots and red onion top the salad, and are as long as spaghetti. You can make this flavorful salad a meal by adding chicken, applewood-smoked bacon, shrimp or fresh island fish.

“We buy as many local ingredients as we can. Our greens come from Shaldonia Farm in Omao,” says Blanchard, “and the fishermen call me from their boat to tell me what they have. Yesterday, we got mahi, uku, ono and sop up the sauce.

The Beach House has received prestigious recognition including the coveted Zagat Z award; Wine Spectator‘s Award of Excellence, and is consistently recognized as Kaua‘i’s Best Restaurant by Honolulu magazine. Now you don’t have to wait for a special occasion, and can enjoy an affordable island-style lunch in a stunning location.

The Beach House, Po‘ipu
742-1424 Open daily for lunch, 11 a.m. to 3 p.m., and dinner, 6 to 9:30 p.m.

Marta Lane is a free-lance food writer. Visit