Exotic Waterfront Dining at Bali Hai

They say the fall season is the best time of year to visit Hawaii. As soon as the wind blows and rain falls in San Diego, why not escape to a tropical realm where Poke and Mai Tais are all that matter?

If an extreme autumn vacation is out of the question, hurry up and make a reservation at Bali Hai in Shelter Island for an indulgent Pacific Rim culinary staycation, complete with legit Mai Tai cocktails that are stronger and cheaper than you’ll find at any pool bar in Maui. 

Last spring we were reintroduced to Bali Hai through Graham Downes’ architectural vision. The 19,500-square-foot two-story waterfront restaurant went through an extensive $3 million remodel, and now features a honey onyx bar and stylized Hawaiian light fixtures, not to mention a new 2,000-square-foot pavilion for weddings and special events. Making your tropical staycation even that much more real, the restaurant boasts an authentic collection of Polynesian artifacts, including tiki figures, ocean charts and primitive wood tools and weapons. Warm wood, high ceilings and stunning views of downtown San Diego across the sparkling Bay make Bali Hai one of the most unique settings for fine dining in the entire city.

As you pass through palms and walk up stairs to the second story dining lounge, you may instantly feel swept away to an exotic Hawaiian restaurant. But it isn’t until you are seated along the water and invited into the menu that you know for sure you aren’t in the Gaslamp Quarter anymore. Bali Hai’s Chef Chris Powell hand-crafted a menu of Pacific Rim-inspired dishes that are heavily influenced by fresh, locally procured seafood, meats and produce with distinctive island flair. Chef Powell recently unveiled a brand new fall menu in honor of California’s abundant seasonal harvest. The menu blends traditional Hawaiian cuisine with the local region’s fresh fall flavors, incorporating hints of squash, beets, pumpkins, potatoes, nuts and apples from local farmers’ markets, as well as lobster, swordfish, salmon and ahi tuna straight from local suppliers, including Connelly Farms and Santa Monica Seafoods.

Chef Powell’s must-try appetizers range from the Hawaiian Ahi Poke with avocado, nori cracker and taro chips; to Kim Chee Grilled Octopus with picked shishitos, sliced plum and ginger black bean vinaigrette; Vietnamese Style Salt & Pepper Calamari with cilantro, pickled vegetables, spicy aioli and citrus ponzu; and the “Pho-Duction” Beef Shortrib with hoisin glaze, torn herb salad, 5 spice consommé (pictured above). More starters include Japanese Pumpkin Soup with Maine lobster, white corn and vanilla hazelnut oil; and the Fuji Apple Endive Salad with crisp romaine spears, spliced red grapes, chai spiced walnuts and Kahlua basil blue cheese dressing. Appetizers and salads range in price from $7 - $12. 

The Mai Ke Kai, or From the Sea, portion of the menu is divided into two seafood varieties; one for light appetites and one for hungry fisherman. For a lighter bite, opt for the Blackened Salmon with hearts of palm, toasted baby beets, Asian pear and curry vinaigrette; or the Sesame Black Pepper Crusted Ahi Tuna with wasabi hot mustard, truffled edamame puree and tomato edamame salad. Hungry diners will love the Miso Sake Black Cod Lau Lau with linguisa sausage, truffled leeks, kabocha squash and lomi lomi salmon; as well as the Wok Fried Half Asian Seabass with Szechuan style vegetables and ponzu glace. Seafood entrees range in price from $17 – $23.

Chef Powell also offers a variety of chicken and steak dishes in the Mai Ka’ Aina, or From the Land portion of the menu. Notable items range from Maple Leaf Duck Breast with pearl onions, English peas and baby carrots; to Chicken of the Gods – a Bali Hai classic with tangy orange and cream sauce, charred scallions and Asian slaw; and 8 oz Sirloin Steak “Loco Moco” Style with oven dried mushrooms, green peppercorn demi glace and sauce gribeche. Add on some delicious sides, such as Black Bean Baby Boy Choy, Grilled Asparagus and Mac Nuts, or Wok’ed Baby Vegetables. These entrees range in price from $16 - $19, and sides range in price from $3 - $7.

Like any good Hawaiian vacation, Bali Hali is all about the fruity cocktails! From the World Famous Bali Hai Mai Tai to the big-enough-for-two Scorpion Bowl, this cocktail list is not messing around. Just ask my boyfriend who had to fight through embarrassment and ask for an extra side of pineapple juice to add to his strictly-alcohol-filled Mai Tai. Not only are these spirits strong, they’re surprisingly affordable – ranging in price from $6.25 to $6.95, with the larger “bowls for 2” ranging from $14.50 - $16.50. Keep 'em coming!

Treat your hot dinner date to an exotic epicurean Hawaiian staycation this fall at Bali Hai in Shelter Island. For more details and reservations, please call 619.222.1181 or visit Bali Hai in San Diego.

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