Sheraton Maui Resort & Spa announced a food and beverage transformation on 16 September 2026. The change covers three dining and bar outlets and refreshes a fourth. Kaleo Kenui, general manager, and Mitchell Cooper, executive chef, speak for the property in the release. The resort has operated at the foot of Pu'u Keka'a, or Black Rock, since 1963.
Isolana Takes the Dinner Slot
The new signature dinner restaurant serves coastal Italian food in an open-air room. The menu draws on Waihe'e Valley Plantation and Hua Momona Farms, with 'ulu and locally grown mushrooms in the mix. Courses run from Shareables, Crudos and Salads through Pasta, From the Sea, From the Land and Sides, with handmade pasta anchoring the list.
Named dishes include a lasagna with Maui Nui venison Bolognese, garlic bechamel and Parmigiano Reggiano, and a cacio e pepe with lobster, chives and an umami crumble. The kitchen serves pan-roasted kanpachi with Kamuela tomatoes from Kawamata Farms, an umami-crusted ahi with mushroom risotto, crispy shiitake bacon and a tart cherry port reduction, a Kurobuta pork chop with calamansi vinaigrette, a citrus-brined half chicken with lemon vinaigrette, arugula, fennel and sweet drop peppers, and a chickpea panisse for vegetarian guests.
The bar list carries Flight 1963, The Scarlet Hour and the Pacific Nightcap Martini, with French press coffee from Malama Maui Kona Estate Coffee. Honolulu firm AHL designed the room around a palette of light and mid-tone blues, reflective accents and stone.
Isolana opened in early August 2026. Marriott's dining page names it the resort's newest restaurant and lists the room for Monday and Thursday through Sunday, 5:00 PM to 9:00 PM, closed Tuesday and Wednesday.
'Upena Resets Breakfast
Breakfast moves to a buffet built on the Hawaiian idea of 'aha'aina. Stations include a chef's omelet station and a made-to-order waffle station, with scrambled eggs, frittatas, bacon, sausage, smoked salmon and bagels, island fruit, and housemade pastries with guava jelly and lilikoi curd. Drinks cover fresh-pressed juices, Kona Coffee Single Origin French Press, a Mac Nut Brew with macadamia nut and coconut whipped cream, and a Maui Bloody Mary with local vodka, li hing mui, pineapple, Portuguese sausage, lemon and pickled vegetables.
The release credits AHL with the 'Upena design and names its concept Lalo Kai, meaning undersea. Marriott's dining page lists 'Upena every day from 6:30 AM to 11:00 AM.
The Sandbar Keeps Its Position
The lobby bar stays above the nightly cliff dive ceremony and gains a new drinks list. The release calls The Sandbar Ka'anapali's only lobby bar. Marriott's dining page carries the heading "Kaanapali's Only Lobby Bar."
The Orange County Register travel report of 5 August 2026 names Ashley Castillo as director of restaurants and bars and credits her with Flight 1963 and the Pacific Nightcap. The same report lists Gallery Nights at the Sandbar on Thursdays, Fridays and Saturdays from 5:00 to 8:00 PM.
Teppan-yaki Dan Returns Refreshed
The teppanyaki room returns with a refresh. The release calls Teppan-yaki Dan the only traditional tableside teppanyaki restaurant on Maui. Marriott's dining page lists the room closed Monday and Sunday and open Tuesday through Saturday from 5:00 PM to 9:30 PM.
The Flight 1963 Name
The release ties the cocktail's name to the resort's opening year and to a first nonstop commercial flight from the mainland. Historic Hotels of America records the 1963 grand-opening service as a specially chartered United Airlines Mark IV DC-8 that brought the resort's first guests to Maui.