CITY GUIDES | HAWAI’I
Chef Jeremy Solyn’s Skills are on Display at nyloS, a 14-Seat Tasting Menu That’s Pure Maui
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By Mei Chen | Feb. 16, 2026
nyloS is the little red-door restaurant in Paia where the entire dining room is one long, close-range chef’s tasting table overlooking the cooking of Jeremy Solyn.
There are 14 seats, and the format is a six-course, market-driven tasting menu that leans on premium ingredients and whatever Maui is delivering that week. The menu often pulls from a roster that includes A5 wagyu, caviar, Hudson Valley foie gras, lobster, king crab, and bluefin tuna from Toyosu Market, plus Hawaiian produce.
The vibe is not “romantic” in the soft-focus way; it is romantic in the way a small dining room gets when the hosts are locked in and the pacing is unhurried. Solyn’s cooking reads as classic fine dining, but he likes a little smoke and richness when the moment calls for it. A stuffed quail on risotto finished with scallion oil has been a known highlight, with the bird butter-basted to a smoky finish, and foie gras shows up just to add a bit of finesse.
Among the accolades that have poured in: best chef’s table from Maui magazine, and a Diners Choice award from Open Table. Dinner typically runs in the $200–$300-per-person range, and the restaurant includes a glass of sparkling wine as a small, confident opening move.
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