Leah L Harbottle
Gregory HarbottleThe Lahaina Homecoming
The Lahaina Homecoming
Aloha Family & Friends,
In our classic tradition, we kicked off July by celebrating the nation’s Independence Day with our favorite beach, BBQ, and beverages. As it turns out, we had much more to celebrate as the month unfolded. The resilience of our West Maui community continues to shine as we welcome a wave of incredible news regarding the rebuilding and reopening of some of Lahaina’s most beloved businesses and essential services.
Starting with a press release early this month, the team at Down the Hatch shared the exciting news that they are officially relocating closer to us here in Ka’anapali. Previously located at The Wharf Center in Lahaina, this popular spot was known for its featured appearance on Guy Fieri’s Diners, Drive-Ins and Dives and is widely recognized for its unique blend of Southern comfort dishes with fresh, locally sourced Hawaiian ingredients. While the owners are currently navigating the permitting and renovation process for the new location off Ka’anapali Parkway, they are targeting a reopening date of February 2027.
A second announcement this month came in the form of plans to reestablish a permanent location for healthcare services on the West Side. Kaiser Permanente Hawaii and Maui Health have declared plans to open a brand-new comprehensive health clinic in Lahaina. With the purchase of a 3.5-acre property right across from their former clinic, Kaiser aims to design the new facility based on community needs to ensure easily accessible care for West Maui residents.
Next up came the news from Kimo’s. For nearly five decades, Kimo’s operated as a foundational element of the Lahaina waterfront restaurant scene. So, we were thrilled to hear that its parent company, T S Restaurants, issued a formal announcement of its intent to develop a new iteration of Kimo’s within the soon-to-be-restored Chan Wa building. This new location is situated on the interior side of Front Street in close proximity to its original site. For those picturing Lahaina right now, the Chan Wa Building was directly adjacent to Fleetwood’s, overlooking the waterfront railing, just beyond Cheeseburger in Paradise. For our readers who remember Lahaina Town in the ’70s and ’80s, this same location was home to The Blue Max, the undisputed center of Lahaina nightlife, where major music icons would often perform spontaneous, unannounced sets. But that, my friends, is a story for another day…
And finally, this month brought an event that warmed our hearts: the Lahaina Homecoming. The three-day gathering welcomed over 100 displaced former residents back to West Maui, granting exclusive pedestrian access to walk the newly repaved Front Street ahead of its official reopening to traffic on August 1. Centered around Campbell Park in the heart of Lahaina, the event brought the community together with local food, vendors, and vibrant live music. Seeing so many familiar faces and experiencing the all-around positivity made it an uplifting experience unto its own. It was a beautiful testament to the resilience and a reminder that, even as the physical recovery continues, the bonds of our community remain as strong as ever.
Aloha, Greg, Leah, Tambara & Gidget
FEATURED LISTING OF THE MONTH
Papakea Resort #E-209
3543 Lower Honoapiilani Road, Lahaina
1 Bedroiom, 1 Bath | 597 sf Living Area | Built in 1977
Offered at $600,000 Fee Simple
MONTHLY MAUI MARKET UPDATE
Sometimes the most simple things are the most beautiful. This salad is certainly that. It’s beyond simple, just mixed citrus & avocado with a classic vinaigrette made with the fruit’s juice and some pantry ingredients. And it’s lovely all year round, for breakfast, lunch, or dinner.
Citrus & Avocado Salad
Ingredients
Salad Ingredients:
- 5 to 6 medium or large citrus – I recommend a blend of cara cara orange, navel orange, blood orange and pink grapefruit
- 2 medium avocados
- Flaky sea salt like Maldon (optional, you can also use kosher salt)
- Pepper – freshly cracked if you have a mill
- Micro beet greens, or mixed herbs
Dressing Ingredients:
- 1 teaspoon packed citrus zest (I recommend a little from each fruit you’re using)
- 1/4 cup fresh citrus juice (same as above)
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup avocado oil – or another neutral oil like canola or grape seed
- 1/2 cup good olive oil
- 1/4 teaspoon kosher salt
Instructions
- Zest some of the citrus using a microplane or another zester. If you don’t have one, use a vegetable peeler and peel the very outer skin off and then finely chop it. Put it in a mixing bowl for the salad dressing and set aside.
- Cut the citrus into segments and wheels. See my notes below for more instruction.
- Cut the avocados into slices.
- Assemble the avocados and citrus on a serving platter.
- Make the vinaigrette by whisking the zest and juice with the remaining ingredients. Adding the oil last will help the dressing emulsify, or stay blended.
- Pour the dressing over the salad. Sprinkle with flaky salt and pepper.
- Garnish with micro greens or herbs and enjoy!
Enjoy!