Lineage Restaurant Review

It was one of the more unique dining experiences we’ve had on Maui! Located at the Shops at Wailea, this new creation from local boy and Top Chef Sheldon Simeon again rethinks how good should be made and served.

3750 Wailea Alanui Drive
Wailea, HI 96753
(808) 879-8800

First off, the design of this small new Maui restaurant is perfect. Clean, minimal, modern. Our first impressions came from an enthusiastic staff that new everything about the menu. It’s a good thing too because the menu was a little overwhelming at first. It holds so many unique dishes that it has a glossary.

The food is a mix of Hawaii local and Filipino with everything made from scratch and served family style. The place was bumping, completely full, so we had a short wait to get an order in and ask questions about the menu. Chef is used to having a crowded dining room and anticipated it with a cart of pupus.

We tried the Boiled Peanuts with “Oxtail Soup” Spice, Local Banchan, and Pipikaula (we’re always a sucker for Kochujang). A delicious and fun way to start the meal.

Joseph served us and had a wealth of knowledge! We asked a thousand questions, and he patiently and graciously answered. The cocktails blew our minds! We had a kiawe wood smoked whiskey drink that was memorable for many reasons (ORDER IT!) It’s called the Makule Kiawe with lijah Craig Small Batch, kiawe bean gum, house bitters, orange bitters, orange oil, and yes: kiawe smoke.

Again, your food comes family-style, to get ready to share. Joseph poured us loose-leaf green tea, fresh and complimentary at every table. We then dove into some of the best short rib ever (a huge portion, so we have sandwich meat for the week now) and a perfectly cooked Onaga.

For Reservations, use OpenTable or go to their website and book early!

Again, your food comes family-style, to get ready to share. Joseph poured us loose-leaf green tea, fresh and complimentary at every table. We then dove into some of the best short rib ever (a huge portion, so we have sandwich meat for the week now) and a perfectly cooked Onaga.