Cuisine:

• French
• Asian
• Pan-Asian
• Others

Daniel Thiebaut Description:
After a globe-hopping career, chef Daniel Thiebaut settled in the ranching town of Waimea to open his own place in the restored century-old Chock In Store in 2000. The native of France's Lorraine region mixes French cuisine with flavors from all around Asia in dishes such as seared ahi served on crisp Manuka spinach; marinated rack of lamb infused with thyme, served with grilled eggplant and goat cheese; pork tenderloin in a hoisin glaze with tamarind-plum sauce and honeyed sweet potato; and, of course, fresh island fish prepared in a variety of ways. Many of the ingredients are homegrown Big Island goodness, especially the strawberries that feature in the desserts when in season. Brunch is a buffet family affair that includes two hot entrées with fish, chicken or beef, plus the usuals such as eggs Benedict and an omelet station. The relaxed upcountry vintage-Hawaiian look of the five separate dining rooms is accented by local textile designer Sig Zane's tropical fabrics.


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