Joe's Spotlights the Elegance of "Comfort" Food
Wailea, Maui, HI - Down-home dinners never tasted as good, or looked as good - as they do at Joe's in Wailea. Perched above the Wailea Tennis Center, Joe's has panoramic ocean views on one side and Hale'akala on the other. But when the sun sinks into the mighty blue Pacific, the lights come on and the views are all but forgotten. Internationally acclaimed Chef Bev Gannon masterminds the menu, while her husband Joe Gannon is the pro behind the theatric lighting of the popular Wailea eatery. Joe Gannon is a veteran of the Hollywood showbiz industry, having worked as producer, director, manager and lighting designer for superstars as varied as Bill Cosby, Frank Zappa, Neil Diamond, Alice Cooper, Julio Iglesias, Teddy Pendergrass and Madonna, just to name-drop a few. Joe also helped invent the elaborate stage shows that define live rock 'n' roll performances today.
It was only natural for Joe to design a "stage" for Bev, who became a superstar herself on the cuisine scene with the success of Hali'imaile General Store, and as one of the originators of Hawai'i Regional Cuisine. "Bev is the best chef around and I wanted to show off her cooking even more," says Joe, always the "beaming" husband. Suspended from the high ceiling rafters are gelled lights called likos, fresnels, rain lights and MR-16s. Footlights in various shades of magenta provide a rosy glow. The effect is flattering and dramatic, for both the food and the clientele.
Jeremy Railton, a top Hollywood set and production designer and a close friend of the Gannons, created the open-air, deck-like interior, which features wood plank floors, mahogany-accented tables and chairs and a 43-foot copper bar handcrafted by Maui artist Tom Faught. Both men played similar roles up at Hali'imaile General Store. An assortment of rock 'n' roll memorabilia from Joe's "former life" accentuates the entry and bar area.
But the real star of the show is the food-wonderful manly fare like
Slow-Roasted Prime Rib of Beef with Garlic Mashed Potatoes and Jus; lots of fish items; Joe's Favorite Meatloaf with Homemade Texas BBQ Sauce and Steak Fries; and a Grilled Thick Cut Pork Chop with Coconut Purple Sweet Potatoes and Port Wine Fruit Compote. It's no wonder comfort food has made such a comeback, especially with Bev in the kitchen.
Fresh, locally caught fish is offered every night at Joe's, including
appetizers like scrumptious Ahi Carpaccio, raw, thinly sliced tuna topped with Asiago cheese, capers and drizzled with truffle oil; or perhaps the Fresh Island Fishcakes. For dinner, Joe's Seafood Pot Pie, a hearty entrée of shrimp, scallops, fresh fish and crab is quite popular. Innovative salads, such as the Endive Walnut and Maytag Blue Cheese Salad, change seasonally, as do other menu items.
Finding something to drink with dinner is a breeze on the two-page wine list, which features exceptional wines from well known as well as smaller, boutique vineyards.
Martini drinkers will appreciate the specialty martini list, like the
popular Dirty Garlic Tini made with premium vodka, olive juice, King Eider's vermouth and garnished with a garlic-clove-stuffed olive. The martinis are oh-so-refreshing in a lovely triangle-shaped glass that rests in a globe of ice.
Dessert at Joe's is a must. Joe and Beverly's daughter Cheech Gannon-Shurilla is an accomplished pastry chef, and her mouth watering desserts are a big draw at both restaurants. But Joe's is the only place you can try her creamy, velvety Chocolate Bread Pudding made with fresh brioche. It's worth every single calorie-like everything else at Joe's.
