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Merriman’s Waimea – ‘Home of Hawai’i’s Regional Cuisine’

November 10, 2014, 4:33 PM HST
* Updated September 8, 12:25 PM
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Named “Best Big Island Restaurant” for over 15 years by Honolulu Magazine, Merriman’s Waimea not only continues to stir up Hawai’i’s foodie scene, but also continues to gain attention from mainland publications.

The Los Angeles Times has labeled owner Chef Peter Merriman as the “Pied Piper of Hawai’i Regional Cuisine,” and The New York Times gleefully stated, “Everything at Merriman’s… features the freshest local ingredients paired in exciting ways!”

For over 25 years, Peter Merriman has been perfecting his culinary mission in Hawai’i, introducing each one of his restaurant guests to a more intimate side to Hawai’i’s many flavors. Located off the beaten path in the Hamakua district, guests can get a real feel for the essence of Old Hawai’i country living while experiencing fine dining outside of a resort environment.

When dining at Merriman’s flagship Waimea location, guests have a rare chance to explore an innovative Hawaiian-style gourmet menu. Full of decadent, locally sourced ingredients, Merriman’s has become one of the finest purveyors of Hawaii’i’s fishermen, ranchers and farmers. Individual menu items at Merriman’s are still quite singular in taste pairing; they haven’y yet been reinvented by other popular Hawai’i restaurants, (like the always famous Macadamia Nut Crusted Mahi-Mahi dish can be).

Flavorful and noteworthy starter selections on the Merriman’s Waimea menu include the Chili Pepper Kaua’i Prawns “A La Plancha,” the Schwenker Roasted Local Beef Ravioli appetizer, served with Peach Farms pumpkin pasta and fresh Hawai’i Island goat chevre, and the Nakano Farm Rapsodie Tomato, which is gracefully served with fried capers, Maytag blue cheese aioli, basil puree and anchovy salt.


Famous Merriman’s Classics include San Francisco Magazine’s “to die for” favorite, the Wok Charred Ahi, and the Prime Bone-In New York Steak, cooked to your version of perfection with a Szechuan peppercorn rub, and magically served with a melted garden herb butter sauce.


Popular Hawai’i Regional Cuisine items are the Big Island “Day Boat” Special Catch caught daily, the Macadamia Nut Crusted Monchong with a miso-sake reduction, and the mouthwatering Hawaiian Hogs “Butcher’s Cut,” served with toasted farro, baby fennel confit, Hirabara swiss chard, Ahualoa macadamia nut romesco, and a charred Nakano Farms green tomato relish.

Without a doubt, Merriman’s Waimea has become a Big Island food lovers’ institution. From their internationally selected boutique wines, to their perfectly caramelized Coconut Creme Brulee, there’s more here than meets the eye.

Merriman’s Waimea is open for brunch on Saturdays and Sundays, lunch Monday through Friday, and Dinner seven-days a week. For more information, visit their website.

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