Chef Michael Mina's modern steakhouse anchors the third-floor Grand Lanai at International Market Place, a breezy open-air perch overlooking the Waikiki banyan canopy. The kitchen builds its reputation on duck-fat-poached then wood-grilled prime cuts, an A5 Japanese wagyu program, and the now-cult duck fat fries served with smoked ketchup and a trio of dipping sauces. The bar program rivals the food — bartenders shake some of the most ambitious cocktails on the island, and the wine list runs deep on California reds. The vibe is polished but unbuttoned, equal parts anniversary night, corporate expense dinner, and well-dressed locals catching up at the bar. Dress is resort-elevated; reservations are essential, especially during sunset hour when the lanai fills first.
"The sommelier John was incredible — such excellent service, personable and professional. Really incredible food as well for a special night out with great friends. Would highly recommend."