Sarento’s on the Beach
Sunlight floods the understated dining room just a stone’s throw from the turquoise ocean. I’ve come for the second time in as many weeks for the house specialty: Pacific Benedict, Chef Geno Sarmiento’s take on the classic, served with choron (Béarnaise with tomato sauce) blanketing poached eggs and crab cakes on toasted English muffins. Grilled asparagus and dill-potato pancake topped with sour cream complete a dish that easily satisfies breakfast and lunch at a single sitting. If you’re as lucky as I am, your companion will order — and share bites of — the French crêpes filled with a light Tahitian vanilla pastry cream topped with fresh berries and drizzled with liliko‘i mango sauce; or Cobb salad with skewered grilled chicken, avocado, arugula, and cherry tomatoes crowned with a poached egg and warm bacon vinaigrette. Brunch begins at 7 a.m.; sleepyheads can waltz in any time up until 3 p.m. Get there by 11 a.m. to enjoy specially priced $7 eye-opener cocktails. 2980 S. Kīhei Rd., Kīhei, 875-7555, SarentosOnTheBeach.com
