Because this restaurant is about 100 yards from the ocean, the seafood is about as fresh as it gets. Their take on oysters Rockefeller is what sets them apart, though. In addition to the traditional toppings, they top the oysters with a tomato and a slice of provolone cheese — a combo the locals have come to expect and love.

Guy loves this place so much, he actually invested in his own huli huli machine, which slow-cooks the chicken in the traditional Hawaiian method. It’s a wood-fired rotisserie that keeps the chicken moist on the inside and adds a ton of smoky flavor.

The concentration here is not necessarily on making the food fancy, but making the food from the freshest seafood around. The fish is coated in panko and finished with a sauce made from garlic, tomatoes, onions, mushrooms, white wine, lobster sauce, marinara and heavy cream. 

Chicken isn’t the only thing spinning on the huli huli machine at Mike’s — there’s also a traditional pork dish. The name means “red Chinese pork,” and that’s exactly what it is. Marinated in a mixture of soy, hoisin and oyster sauce as well as brown sugar and some Chinese spices, it gets its signature color from red food coloring added into the marinade.