3 4 | t h e c l e v e r r o o t
Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary Culinary
K A U A I
At Nanea at The Westin
Princeville Ocean Resort in
Kauai, an ahi poke stack features
fresh, locally caught ahi tuna.
CREDIT: RESORT
PHOTO
COURTESY
OF
THE
WESTIN
PRINCEVILLE
When you fly into Lihue, first things first:
Hope you've got a window seat. There's noth-
ing more welcoming to travel-weary eyes than
a lush green island rising out of bright blue
waters. Once you've collected your belong-
ings, leave the sad remnants of your in-flight
cuisine behind you and kick off your culinary
journey with a stop at Fish Express just min-
utes away from the airport.
A small deli counter inside offers daily fresh
catches, seasonal specials, and all kinds of
build-your-own poke bowl fix-ins, but if you're
looking for somewhere to luxuriate over a
leisurely meal, this isn't it. Fish Express offers
no seating indoor or out; instead, watch for
mud-covered cars driven by locals popping
in for a quick lunch and be prepared for an
impromptu seafood feast out of the trunk of
your car before you hit the road.
A GUIDE TO EATING
AND DRINKING YOUR
WAY AROUND HAWAII'S
GARDEN ISLAND
TRAVEL
