Something exciting is cooking up in Waikoloa Village. Pueo’s Osteria, long known for its delicious, cravable Italian food and engaging service in an upbeat environment has kicked it up a notch by relocating to a newly built site near their previous location. Chef James Babian alongside his wife and co-founder Christine Babian have pulled out all the stops to create a truly fun vibe!

One of the most impressive upgrades to the space is the incredible ocean and sunset views from the outdoor lānai. Our island is known for its beautiful sunsets, and now those sunsets are on display every night from Pueo’s. The main dining room features a striking lighted tree, with its colors changing periodically, adding to the vibe as something novel and intriguing to diners as well. Chef Jim tells me people frequently request to sit under or near the tree, enjoying the ambiance it provides throughout the meal.

These aren’t the only new upgrades, though. Pueo’s sprung for new self-leveling tables, new chairs, a new beer system, Tiffany lights, all new kitchen equipment and a new larger stone pizza oven. Christine and Chef Jim took on the challenge of designing the indoor space, inspired by their travels to Italy, using warm, earthy Tuscan colors, ambient lighting, arches, and imported art to complete the scene. While the food is upscale, the mood they were shooting for is “fun” dining. “We put a lot of thought into making the space warm and inviting with a fun and upbeat vibe,” says Christine.

Some other new features include an exhibition front and back kitchen, allowing diners to see some of the high energy action of their meals being prepared. There’s a new ultramodern beer system, with 10 beers on draft. “We feature about 75% local beers,” Chef Jim says. A new freezer to help make the oversize ice cubes for high-end whiskeys is also an addition to elevate and enhance the bar experience. There’s also a state-of-the-art sound system, as well as overhead heaters on the lānai for those cool evenings (Yes, we do have them here in Hawai‘i!).

But it’s not just about the new location and new amenities. As always, the food at Pueo’s Osteria is a standout, with Chef Jim’s motto of “Regional, Seasonal, Artisanal” still at the forefront. The Pueo’s team has recommitted themselves to bringing the freshest ingredients from local farms and purveyors, nurturing the relationships that help create their incredible dishes. Ingredients such as Kona Kampachi collars, Big Island Abalone from the Natural Energy Laboratory of Hawai‘i Authority (colloquially known as NELHA), as well as Big Island goat dairy cheeses, and hearts of palm grown right on our island are also included on the newly expanded menu. One new farm that Pueo’s Osteria has started working with is Mermaid Mushrooms, a local mushroom farm located in Kailua-Kona that grows delicious oyster mushrooms. The oyster mushrooms are used in a dish consisting of whole-wheat tagliolini, , alongside Hāmākua mushrooms, local kale with a Marsala demi sauce, topped with hazelnuts and a drizzle of truffle oil. Chef Jim and his team make much of their food from scratch every day, including the pastas, bread, all dressings, sauces, and overnight stocks, adding to the freshness that diners have come to expect and love.

Other ingredients, the kinds that are too hard or not possible to source in Hawai‘i are flown in from Italy, to ensure that everything is the best it can be like 00 flour for the pizza and pasta doughs, San Marzano tomatoes, white anchovies, and olive oils just to name a few. The new expanded menu includes new pastas, as well as more “Secondi” options. These include a Prime New York Strip Steak with kiawe-smoked mashed potatoes, locally grown green beans, seared Maui onions, accompanied by a Barolo wine sauce, as well a meaty Duroc Pork Chop with herb polenta, natural jus, tart poha berry jam, and Waimea-grown vegetables. The menu has always been more traditional, and a few new editions elevate the experience, such as a decadent Spaghetti Cacio e Pepe, using creamy parmesan and pecorino cheeses, black pepper, topped with crispy prosciutto and arugula.

An important part of an exceptional dining experience at Pueo’s is their remarkable staff. General Manager Teddy Lyau has been manning the front of house for years. He, Christine and Chef Jim have a legendary relationship, complementing each other incredibly well, and helping the restaurant gain a legion of loyal followers. A lot of the new changes have been made with the staff in mind, including air conditioning in the kitchen, more service stations around the restaurant, pass through ice at the bar, a separate beer cooler, and more.

Though Pueo’s Osteria is not open for lunch, they host catered events in their restaurant as well as parties and other outside events. Because of the two kitchens, Pueo’s can continue to seamlessly host their legendary seasonal wine dinners. They’ve also added “Ravioli Wednesday” as well as a different lasagna every Sunday. “We are still a high-energy restaurant; it’s a fun, upbeat place with amazing food,” says Chef Jim. “We don’t want to say we’re fine dining, but we’re upscale food with approachable prices.” Christine agrees, adding “We’re very proud of the restaurant.” After seeing all their hard work come together, it’s easy to be proud alongside them for their accomplishments. And, even more grateful to the Babians for creating this exceptional dining gem on the Big Island.

Pueo’s Osteria’s new location is within the new Waikoloa Plaza in Waikoloa Village at 68-1820 Waikoloa Road. They are open six nights a week, closed Mondays. Dinner seating begins at 5pm, and the last seating is at 9pm. The bar is open until 11pm, with last call at 10:30pm. For more information, visit www.pueososteria.com. For reservations, call (808) 339-7566.