"Brown's Beach House is one of those restaurants people fly all the way to Hawaii to find," wrote dining editor John Heckathorn for HONOLULU Magazine. At The Fairmont Orchid on the Big Island, all of the seating is outdoors with gorgeous ocean views and sunsets. Chef de cuisine Thepthikone "TK" Keosavang brings his experience from Las Vegas and believes in supporting local agriculture as much as possible. He uses only 100 percent sustainable fish caught solely in the state of Hawaii and local produce to create dishes like the crab-crusted mahi mahi ($44) served with Waimea corn, mashed potatoes and a mango coulis. Open daily from 5:30 to 8:30 p.m. (reservations recommended: dress is resort casual).