Chef Allen Hess cooks some of the most innovate food on Hawaii's Big Island. There's a lively juxtaposition present at his restaurant Mai Grille — of the refined and the childlike, the innovative and the informal. The menu is printed with scrawly fonts resembling a kid with a crayon, and yet Hess finishes his farm-to-table food with elevated gastronomic techniques, like dust from dehydrated fruits and vegetables and soy lecithin bubbles. His kitchen is at once experimental and unassuming, homegrown and full of finesse.
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