Merriman’s Waimea: A Foundational Force in Hawaii Regional Cuisine

In the quiet, verdant upcountry town of Waimea on Hawaii’s Big Island sits one of the most influential restaurants in the state’s culinary history—Merriman’s Waimea. Founded in 1988 by Chef Peter Merriman, the restaurant is the birthplace of a food movement, a showcase for the rich agricultural bounty of Hawaii, and a testament to the power of local sourcing and community connection.

From humble beginnings in a town better known for cowboys than cuisine, Merriman’s Waimea has grown into a celebrated institution that helped define Hawaii Regional Cuisine. With multiple awards, a devoted clientele, and a legacy that spans more than three decades, Merriman’s continues to embody its founding philosophy: doing the right thing for the land, the community, and every guest who walks through its doors.

The Setting and Experience

Merriman’s Waimea is located at 65-1227 Opelo Road, Kamuela, HI 96743, nestled in Opelo Plaza. The restaurant offers indoor dining in a warm, welcoming space that blends Hawaiian hospitality with a refined yet unpretentious atmosphere. The dress code is resort casual, making it approachable for both tourists and locals.

The dining room exudes the airy, light-filled charm of Hawaii’s upcountry architecture, while the staff are known for their exceptional service, with many reviewers naming individual team members who elevated their meal to something memorable. Reviews repeatedly highlight the staff’s attentiveness, personal touches for special occasions like anniversaries and birthdays, and heartfelt engagement with guests of all ages.

Reservations are highly recommended, especially for dinner, as the restaurant is popular year-round and often fully booked. Guests enjoy ample mall parking out front.

The Menu and Cuisine

At the core of Merriman’s success is its dedication to fresh, local ingredients. The menu is a dynamic celebration of the island’s bounty, with more than 90% of ingredients sourced from Hawaii, including fish, beef, fruits, and vegetables.

Lunch is served Monday through Saturday from 11:00 a.m. to 2:00 p.m., while Sunday brunch runs from 10:30 a.m. to 1:00 p.m.. Dinner service is nightly from 5:00 p.m. to 8:30 p.m. A prix fixe dinner menu is available and can be previewed online, allowing guests to plan ahead.

Standout dishes include:

• Ahi, Ahi, Ahi: A trio of traditional, sashimi, and katsu preparations, reflecting the versatility and delicacy of Hawaii’s favorite fish.
• Kalua Pig & Sweet Onion Quesadilla: Served with Merriman’s kimchee and a mango chili dipping sauce.
• Crispy Local Goat Cheese Salad: Served warm with baby lettuce, Maui onions, and strawberry vinaigrette from Rincon Farm.
• Kamaaina Clams and Shrimp: Featuring Portuguese sausage, zucchini linguine, and a spicy tomato broth.
• Loco Moco: Reimagined with house-cured bacon, macadamia nut rice, poached egg, and roasted eggplant purée.

For children 10 and under, a Keiki Lunch Menu offers comforting options such as pasta with butter ($12), cheese quesadilla ($9), and filet of local beef with potatoes ($20).

Desserts are equally impressive. Highlights include the Waialua chocolate torte with salted caramel sauce and house-made vanilla ice cream with macadamia nut shortbreads—both examples of how local ingredients are transformed into elevated classics.

Reviews and Recognition

With over 2,200 reviews on Tripadvisor and a 4.5-star rating, Merriman’s Waimea consistently ranks as one of the top dining establishments on the Big Island. Guests praise the flavor, freshness, and quality of ingredients, often noting the creative preparation and thoughtful presentation. While some note that prices are high, the overwhelming consensus is that the experience is worth the splurge, particularly for special occasions.

The restaurant has received numerous accolades, including:

• Yelp’s Best Places to Treat Yourself
• Honolulu Magazine: Best Big Island Restaurant (Gold) and Best Farm to Table (Silver)
• Hawaii Magazine: Best Chef, Best Restaurant, Best Farm to Table, and Best Steakhouse

Guests repeatedly mention the exceptional service, singling out staff like Bianca and Taylor for their attentiveness, warmth, and commitment to hospitality. Stories abound of surprise birthday desserts, personalized attention to children’s artwork, and servers accommodating dietary needs with thoughtfulness and care.

Chef Peter Merriman: The Visionary Behind the Brand

Peter Merriman, raised in Pittsburgh, was introduced to cooking by his mother, Woodene Merriman, a food writer who helped him land a prep job with Master Chef Ferdinand Metz—later president of the Culinary Institute of America.

In 1983, Merriman moved to Hawaii with $75 and a suitcase, planning a short stay, but by 1985 he was Executive Chef at the Mauna Lani Resort’s Gallery Restaurant. There, he pitched the then-uncommon idea of “regional cuisine” focused on local ingredients. To make it happen, he built relationships with farmers, ranchers, and fishermen, promising: “If you grow it or catch it, I’ll buy it, and we all succeed.”

Founding Hawaii Regional Cuisine

Merriman, along with a dozen other chefs, formally established the Hawaii Regional Cuisine movement in the early 1990s. Their goal was to redefine what Hawaiian food could be—highlighting fresh, local ingredients prepared with multicultural influences. This approach moved Hawaii away from reliance on imported food and toward a vibrant, farm-to-table economy.

Hailed by the Los Angeles Times as the “Pied Piper of Hawaii Regional Cuisine”, Merriman became a guiding voice for sustainable food practices and a champion for local farmers. His commitment wasn’t theoretical—he invested in relationships with producers, elevated their work through his menus, and ensured that his restaurants became direct economic engines for Hawaii’s agricultural revival.

A Legacy Rooted in the Land

Peter Merriman is known for saying: “My heroes have always been farmers.” That philosophy remains at the heart of his work. His restaurants are living tributes to the people who cultivate the land, fish the seas, and care for Hawaii’s natural abundance.

Over the past thirty years, Merriman’s has been instrumental in transforming the way food is grown, prepared, and experienced in Hawaii. His restaurants provide a platform for celebrating the islands’ diverse cultures and culinary traditions, made modern through thoughtful, ingredient-forward cooking.

Conclusion

Merriman’s Waimea is a landmark in Hawaii’s culinary and agricultural journey. Through innovation, integrity, and an unwavering belief in the power of local food systems, Peter Merriman and his team have not only created a memorable dining destination, but also reshaped an entire regional cuisine.

Whether you are visiting the Big Island for the first time or returning for a special occasion, dining at Merriman’s Waimea offers a meaningful connection to the land, the people, and the future of Hawaiian food.