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Most resort lobbies serve merely as places of transit, perhaps with a desultory bar for biding time between the beach and better dining options. The Four Seasons Resort Maui at Wailea, however, has discovered a unique recipe for attracting local patrons as well as guests to its Lobby Lounge: weekend dim sum. [ABSTRACT FROM PUBLISHER]

It was a lucky break in permitting. [ABSTRACT FROM PUBLISHER]

Sure, you can find Hawaiian-style poke just about anywhere these days, while outrigger canoes ply waters all along the West Coast. Experiencing the islands' ocean-inspired cuisine and culture in their unique original setting, however, is not to be missed. Here are some newer ways to sample what's special about the Aloha State: [ABSTRACT FROM PUBLISHER]

On a sunny summer weekend, the Thompson Seattle may seem like "a rooftop bar with a hotel attached," as one front desk employee quipped. It's true that the Nest, a sprawling indoor-outdoor aerie offering captivating views of Puget Sound and artisan cocktails, draws an avid flock of locals and visitors. But travelers will find plenty of other reasons to make a nest of their own here, including the many rooms with equally dazzling vistas to enjoy in private. [ABSTRACT FROM PUBLISHER]

Waves crash on the sand below us, and the setting sun casts a broad sweep of light above the silvery Pacific, where tufts of fog hover on the horizon. Here at the Ocean Terrace, the outdoor lounge area of the Ritz-Carlton, Half Moon Bay, the temperature is starting to drop, but we don't worry about catching a chill. Fire pits are ablaze, fleece blankets are at the ready, and we've ordered a spicy craft cocktail called the Fire Within. [ABSTRACT FROM PUBLISHER]

Michael Mina and his International Smoke partner Ayesha Curry are not the only San Francisco restaurateurs making their mark on Hawaii's dining scene. A few examples: [ABSTRACT FROM PUBLISHER]

Nearly 50 years ago, arts patron Maria Manetti Shrem left her native Italy for Northern California, having fallen in love with an architecture student at UC Berkeley. Although their union ultimately didn't last, she stayed out of her love for Napa and for San Francisco's vibrant arts scene. [ABSTRACT FROM PUBLISHER]

Since Hurricane Odile struck Los Cabos in September 2014, Baja California's resort corridor has seen a whirlwind of repairs, renovations and all-new hotels, with a half dozen more still to come. The recently opened Chileno Bay Resort & Residences, a project of Mill Valley's Auberge Resorts, serves as the elegant eye of this new hurricane. An intimate oasis on a swimmable cove, it keeps guests' focus on the timeless appeal of the area. [ABSTRACT FROM PUBLISHER]

The extended spring ski season means more time to try resorts' new restaurants and attractions in the Sierras, as well as more powder on the slopes during special events. Here's a sampling of notable enticements: [ABSTRACT FROM PUBLISHER]

Even before he was of legal drinking age, as a teenager working at a liquor store and restaurant chain in Kailua, Oahu, Micah Suderman found the local beer scene rather limited. [ABSTRACT FROM PUBLISHER]

Coffee and chocolate connoisseurs can satisfy their cravings at Choc-O-Latte, the newly expanded cafe and confectionery in Sutter Creek. [ABSTRACT FROM PUBLISHER]

Waikiki tourism certainly started on an elegant note. When the 75-room Moana Hotel, now the Westin-run Moana Surfrider, opened in 1901, it boasted private telephones, private baths and Hawaii's first electric-powered elevator, among other luxuries. The Royal Hawaiian Hotel, the pink Moroccan fantasy a few hundred yards up the beach, upheld those gracious standards at its opening in 1927. [ABSTRACT FROM PUBLISHER]

These days, the rising stars of Hawaii's culinary scene showcase their island roots, rather than disguise them, even with mainland training and experience. Here's a taro patch of talented chefs whose ties to Pacific Islander culture run deep; perhaps a television show awaits them, too. [ABSTRACT FROM PUBLISHER]

Whether you only have time for a quick cappuccino and croissant in a courtyard cafe, or can linger in a cozy dining room over a hearty omelet bursting with the local harvest, Carmel proves that breakfast may indeed be the most important meal of the day - at least in terms of orienting yourself to the cornucopia of delicious coffee, pastries and savories usually within a short walk of your hotel. [ABSTRACT FROM PUBLISHER]

While flowing lava continues to reshape the southeastern shore of Hawaii Island, an equally powerful force - the visitor industry - is transforming destinations across the Aloha State with new or renewed lodgings, shops, dining and activities. Some highlights: [ABSTRACT FROM PUBLISHER]

Given that it takes more than 15 hours to fly to Singapore nonstop from San Francisco - and longer from anywhere else on the U.S. mainland, due to connecting flights - travelers may appreciate the city-state's particularly plush places to recover from jet lag. Among the newest is Hotel Vagabond, an art-filled oasis that's also the first in the Garcha Hotels luxury collection, created by former Silicon Valley dot-com entrepreneur Satinder Garcha. [ABSTRACT FROM PUBLISHER]

When James Babian, chef-owner of Pueo's Osteria on the Big Island, recently visited San Francisco, he had a busy busman's holiday planned, dining at three or more elite restaurants in the city nightly to find new inspiration for his acclaimed Italian-themed, locally sourced menu. [ABSTRACT FROM PUBLISHER]

Now that the Hawaii regional cuisine movement is 21 years old - legal dining age, if you will - it's only appropriate that a new generation of chefs is tossing its toques into the ring, pairing the best of food trends common to the Bay Area with approaches reflecting the islands' unique history. [ABSTRACT FROM PUBLISHER]