Grand Hyatt Kauai Resort & Spa

Grand Hyatt Kauai Resort & Spa is one of those resorts you can get lost in. Not in a scary sense, but in a dreamy, “I have everything I need” sense. The resort fronts Poipu Beach and sits on fifty oceanfront acres. Classic Hawaiian architecture blends with lush landscaping that includes open courtyards and pristine pools. There’s a one and one-half-acre saltwater swimming lagoon with kayak and flotation rentals; two tennis courts; a 45,000-square-foot health and fitness spa and the18-hole Poipu Bay Golf Course.
Our Deluxe Ocean View suite is on the sixth floor overlooking two freshwater outdoor pools with connecting “river pools” that are teeming with brightly colored koi fish. Waterfalls splash around tropical gardens and a there’s a sweeping view of the Pacific Ocean.
The generously sized suite includes a queen-size bed, chaise lounge, dinette table and a 37-inch flat panel TV atop a dresser. A mini fridge is topped with packets of Hawaiian Paradise coffee. White marble tile covers the floor in the bathroom as well as a shower with glass doors. The toilet has a bidet that comes with a remote, which allows you to adjust the temperature, pulsating pressure and oscillating position of the water!
The property has eight restaurants that make use of Kawailoa Farm, an on-site 4,000 square foot hydroponic farm. More than 300 pounds of baby lettuce is harvested each week. There are six varieties growing and the tender and crisp leaves fulfill up to 95 percent of the resort’s needs. Guests can tour the farm every Tuesday at 10 a.m.
We order room service for lunch and enjoy our meal on the lanai while gazing at the ocean and watching whales jump and spray as regularly as Old Faithful. I appreciate every tasty bite of the Hawaiian Pesto Crusted Fish and Prawn salad ($20). A pile of those baby greens are topped with two huge prawns coated in pesto made with macadamia nuts and basil grown in a small garden on the property. A juicy mahi mahi filet is tucked between the shrimp and a colorful array of papaya slices, bell peppers and Maui onion. The salad is served with a lovely sesame-ginger vinaigrette and topped with fried wonton strips.
Dan can’t resist a burger and the Strauss Grass-fed burger ($18) doesn’t disappoint. A fat patty is tucked between taro brioche buns made by Passion Bakery and topped with lettuce, tomato, dill pickle, melted cheddar cheese and served with French fries.
The next morning, we enjoy breakfast at Ilima Terrace, which is surrounded by waterfalls and koi ponds. To save calories, and a few bucks, we tell the waitress we want to share dishes, and she kindly brings us two empty plates. The Tropical Fruit Plate ($14) includes papaya, cantaloupe, honeydew, orange slices, grapefruit slices, strawberries, blackberries, raspberries, pineapple slices and yogurt. The Local Boy ($20) is a mound of zesty kim chi fried rice, Portuguese sausage and two eggs.
In the coming weeks, I’ll write about the food and the chefs at Stevenson’s Library, Dondero’s and Tidepools, and you’ll see why it’s easy to get lost at the Grand Hyatt Kauai Resort & Spa!
Grand Hyatt Kauai Resort & Spa
1571 Poipu Road Koloa, HI
808-742-1234
www.kauai.hyatt.com
Check listing because rates and room sizes vary.
All accommodations include private lanais, pillow-top beds, high-speed Internet, flat-panel TV, video on demand, in-room safe, iHome® stereo with iPod® docking station and those TOTO toilets!

All photos copyright Daniel Lane. For more information, visit www.PonoPhoto.com.