A Big-Menu Night Out at Three’s Bar & Grill in Kihei

Garlic-fried noodles make a convincing case for arriving hungry at Three’s Bar & Grill. The substantial noodle dish can stand on its own or come with grilled chicken, and it captures the broad, happily mixed-up approach at this Kihei restaurant: a meal might move from poke to pork belly, from ramen to a burger with kimchi pickle.

Three’s is in Kalama Village, with indoor tables, bar seating and an outdoor patio giving the place a flexible, casual shape. It can be a stop for a quick lunch or happy-hour drink, but the menu is large enough to keep a full dinner going for a while.

This is not a restaurant that asks everyone at the table to be in the mood for the same thing. Burgers, tacos, ramen, noodles, fresh fish, chicken, pork, steak and sushi-style rolls all appear on the menu, along with a generous collection of starters.

That range works especially well for a group. A table can order family-style and let the meal unfold in rounds: perhaps noodles and Brussels sprouts first, then a roll or two, then a larger plate that someone insists everybody taste.

The bacon-fried Brussels sprouts are one of those useful table orders that can convert an avowed sprout avoider. Rich bacon brings a savory edge to the vegetable, making them a natural companion to cold drinks and more substantial plates.

Crispy pork belly arrives with chili gastrique and papaya salad. The combination gives the dish some welcome motion: deep, rich pork against fruit and a tangy sauce rather than a plate that simply doubles down on heaviness.

The garlic-fried noodles deserve their own order, not merely side-dish status. They have enough presence for a meal, while the grilled-chicken option makes them easy to turn into a heartier entrée.

Ramen is another favored direction when a bowl sounds better than a sandwich. Mango-habanero sauce has its own following, and having it on the side with some orders lets diners decide how much sweet heat belongs in the bowl.

Jambalaya brings a different sort of comfort food to the table, with meat and rice in a flavorful, filling plate. Habanero sauce is available alongside it for anyone who wants to nudge the spice level upward.

Hurricane fries offer another spicy route, particularly useful when the table wants one more thing to pick at between a first cocktail and the arrival of larger dishes.

Three’s also makes room for sushi-style dishes, so dinner need not choose between bar food and seafood. The lineup includes the lava roll, hamapeño roll, spicy tuna roll, unagi sashimi and both a panko-crusted ahi roll and a panko-crusted sushi roll.

Poke is a straightforward fresh-fish choice, while Ginger Fresh Fish offers a more composed seafood plate. Careful cooking and the quality of the fish have made these options worth considering even when the more boisterous noodle and burger dishes are calling from elsewhere on the menu.

Coconut shrimp takes a slightly tropical turn with coleslaw and Thai peanut sauce. The sauce brings a nutty, savory note that gives the crisp shrimp more to work with than a standard dipping cup.

For a classic bar-and-grill lane with a twist, there is the Boom Burger, served with a homemade kimchi pickle. That bright, fermented punch keeps the burger from being just another big sandwich.

Other choices run from beer-can chicken and teriyaki chicken with purple sweet potato and broccolini to braised beef rib, tempura shrimp, wings, tacos and kalua pork nachos. The 14-ounce ribeye is available for diners who prefer a steakhouse-sized main course; it has been noted for arriving flavorful and cooked to the requested temperature.

A brownie with whipped cream and strawberries gives dinner a simple, unfussy finish. After a table of shared plates, that sort of familiar dessert can be exactly enough.

Happy hour is a regular reason to stop in, with food and drinks both in the conversation. The bar program reaches beyond a basic beer-and-margarita list, carrying local beer on tap, cocktails, wine, spirits, and local KUPU gin, amaro and whiskey.

A substantial wine list makes it possible to take dinner in a more lingering direction, while the cocktail menu suits a casual bar seat. Special requests can sometimes be accommodated, including a jalapeño-mango tequila margarita, though the available options may vary.

The atmosphere can be quiet enough for conversation or pick up into a more lively bar-and-grill rhythm. Staff are helpful with a menu that covers this much ground, particularly when a first-time diner is trying to decide between a roll, a fish plate and the noodles everyone keeps mentioning.

Indoor dining provides the most conventional dinner setting, while booth, counter and bar seating keep the visit flexible. The patio offers a relaxed outdoor alternative and has accommodated groups as well as smaller date-night meals.

Some patio tables have a side view toward the sunset near the beach, with shade adding to the comfort of an early-evening meal. The particular view, outdoor conditions and seating available naturally depend on the table, time of day and weather.

Free parking is available in a lot, and free street parking is also mentioned around the area, though spaces can be difficult to secure at busy times. Current reservation and wait arrangements are worth checking directly before a planned dinner.

Three’s serves lunch and dinner, and it handles a wide range of plans without requiring the meal to feel overly formal. One person can settle in with local beer and wings while another orders fresh fish, ramen or a sushi-style roll.

Vegetarian dishes are identified on the menu, and the kitchen has accommodated gluten-free orders such as portobello mushroom, teriyaki chicken and a burger. Anyone managing celiac disease should confirm current ingredients and cross-contact procedures directly with the restaurant.

For a table that cannot agree on one cuisine, that may be the most practical pleasure of all: order the garlic noodles, add something crisp, bring in a roll, and see where the next round takes you.