Recently named a Rising Star chef, Cameron Lewark’s dishes are clean and crisp, often reflecting an Asian sensibility. At Spago, he marinates the Chinois-style lamb chops for 24 hours in honey, soy, ginger and garlic before they meet the grill. Four juicy, bright pink chops are finished with fleur de sel. The accompanying eggplant, wok-fried in a Hunan glaze, is especially tasty when dragged through the chili-mint sauce. The kitchen excels at crisp vegetables: sweet peas pop in the mouth like vine-grown fireworks.
At the Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, (808) 874-8000. $69