I'm not sure which came first, my appreciation of the terrific food served at David Paul's or the fact I simply love being there. However it evolved, here is the resulting fact: Jurg Munch and the food he serves at his restaurant makes my heart sing. To me, DP's is the classiest place for repast on Maui. Dining there is always an experience as Jurg and his entire staff manages to make every diner feel like a cherished guest.

For example, at my recent birthday celebration a last minute change of plans found me requesting a table for six just hours before the fete was to begin. Reservations are essential for David Paul’s as its reputation exceeds its normal capacity to serve. In spite of my late request, not only was my party accommodated, we were assigned to the chef's table, a glorious little private enclave in the front left corner of the restaurant.

After she made certain I was equipped with a bejeweled hanger for my new patent leather bag (so as it keep it off the floor and out of the way of the waiter) the hostess encouraged me to try one of DP's signature martini drinks, which took considerable arm-twisting given that it was my birthday. As other members of my party arrived they were attended with equal laser-like focus. After a round of pre-dinner drinks of various colors and flavors, the party really got into full swing when the table shared a bottle of top drawer champagne while anticipating our menu choices.

Jurg has a way of showing his appreciation for regular customers and Ka`amaina. I'm not about to reveal all the secrets of what you might expect if you are in this esteemed category but I can assure you that if you show up often enough you'll be the recipient of certain gracious tokens of gratitude.

Our appetites had been intrigued by the tasty potions and libations so we moved on to the main event – dining. Besides indulging in my favorite DP salad (the Kula greens with feta and gorgonzola tossed with a bewitching blend of dressing) I branched out from my usual favorites (ahi with fois gras, firecracker shrimp, fish) and ordered the lamb chops. During a visit the previous week I had spied the chops covetously on a fellow diner’s plate and knew one day soon I'd have to make them my own. This was the night.

From the first bite of the succulent chop it was clear any hint of disappointment would remain far out of mind during this particular feast. Then again, that's always the case at David Paul's and the very reason no place else would do for celebrating my special day.

Mahalo, Jurg! My heartfelt thanks to you and your fabulous staff. Keep up the good work!