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Hot Picks: Honolulu, Hawaii
Diane Sukiennik, Associate Editor,
Food and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Honolulu, on the Island of Oahui,Hawaii, is a great culinary destination. Here are some options for your visit! Click on the picture to find the information you want.
 Where to Eat |
 Where to Stay |
 What to Do |
Diane Sukiennik, Associate Editor,
Food and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Where to Eat
Chef Mavro
Photo by Michael Reiss
Recent recipient of the AAA Five Diamond Award is just
the latest additional to a crown of accolades that heralds Chef Mavro's
status in the culinary stratosphere. His dedication to perfection in
food and wine pairing, service, ambiance and overall dining excellence
must be experienced to be fully appreciated.
From the moment you enter the sophisticated space of Chef Mavro--aglow
with lighting meant to flatter--you are greeted by the welcoming staff,
escorted to an intimate dining alcove and surrounded by contemporary
Hawaiian music and art. The sense of place has been seductively set.
The menu--offering several seasonal dining options with or without wine
pairings-- is explained by waitstaff who are clearly well informed and
delighted to be part of Chef Mavro's team. And what a team they
are! Upon inquiry, you discover that the wine pairings are selected
by the team, each of whom has one vote, so even if Chef Mavro
is outvoted, he must honor the majority vote.
But when it comes to the food, the Chef is king in his
kitchen and the results are masterful. He integrates his French heritage
and culinary tradition with the finest local ingredients and adds skillfully
blended spicing from around the globe to create a contemporary world
class cuisine that bears his unique signature. Item after item in his
tasting repertoire surprises and delights all the senses.
So come to Chef Mavro, ready to be taken on an Epicurean getaway
into his inspired land of "oohs and aahs," where he reigns
supreme, and you are his indulged gourmet guests.
The beautiful interior space of Chef Mavro is graced by the
presence of the Master Chef himself, whose finely crafted French technique
is complimented by the freshest of local ingredients.
Photo by Michael Reiss
Favorite Choice - Six Course Tasting Menu with Wine Pairings
seared hudson valley foie gras
five-spiced yellow and red baby beets, pistachio financier, grapefruit
marmalade
gróf degenfeld, 2006 fortissimo tokaji
“spice, ripe orange, floral notes, and honey”
day boat catch provençal
caramelized baby fennel, green olive purée, sauce monegasque
planeta, 2006 cometa, Sardinia
“tropical fruit, pineapple, orange zest… white wine from Sardinia
knows his fish”
10th anniversary keahole lobster a la coque
cream of kahuku corn, chorizo puff, crustacean essence
Jordan, 2005 chardonnay, Russian river valley
“citrus, kiwi, honey, toasted oak and vanilla”
or
our sommelier rare wine selection,
domaine vincent girardin, 2005 chassagne-montrachet, 1er cru morgeot
“spicy, white flowers, candied lemon, long finish”
BLACKMORE wagyu beef & corned short ribs
sautéed 100% wagyu rib-eye, house corned short ribs
fricassée of swiss chard, mustard crème fraiche, raïto
sauce
buoncristiani, 2003 “o. p. c.” claret, napa valley
“black cherry, cassis, plum, and vanilla”
or
our sommelier rare wine selection,
jordan, 2004 cabernet sauvignon, alexander valley
“ripe fruit flavors of cassis, raspberry, blackberry with polished
tannins;
who said that california cabernet sauvignons were too big for food pairings?”
mousse of brie de meaux
fig marmalade-portuguese sweet bread “au torchon,” hirabara
baby greens, candied ginger
lieu-dit rosnay, 2005 vouvray
“clean mineral, lemon, tea and honey”
chocolate black & tan
milk chocolate peanut butter, blondie, chocolate-coke float, guinness
froth
roasted banana sauce, marshmallow parfait
grahams 10 year old tawny port
“orange peel, marzipan, walnut, and fruit cake”
You'll find creative and expertly prepared items at Chef
Mavro . Here is the
"10th anniversary keahole lobster a la coque,
cream of kahuku corn, chorizo puff, crustacean essence."
Photo by Michael Reiss
Chef Mavro
1969 South King Street
Honolulu, Hawaii 96826
(808) 944-4714
http://www.chefmavro.com/
Alan Wong
Photo by Michael Reiss
Mention Hawaiian regional cuisine and Alan Wong immediately comes to the fore. His concept of something traditional with a new twist encapsulates his vision.
And what a vision it is! Gourmet comfort food might be another way to describe the unique interpretations of classics that Chef Wong and his Chef de Cuisine,Wade Ueoka raise to a new level.
'Umami to the max" might be yet another descriptor for food--so intense and rich that every bite elicits a "WOW!." Chef Wong melds his understanding of food essence and his creativity to produce unique interpretations that become signature dishes to be savored and craved by those fortunate enough to experience his culinary genius.
The five or seven course tasting menus with wine pairings--suggested by Wine Director, Mark Shishido-- are a true value and present quintessential Alan Wong cuisine at its finest.
At Allan Wong guests can enjoy a lively,comfortable interior,
as they partake in a distinctly original gourmet experience.
Photo by Michael Reiss
Favorite Choice - Seven Course Tasting Menu with Wine Pairing
“COLD SEAFOOD SALAD”
Kona Abalone, Lobster and
Lump Crab with Abalone Gelee,
Soy Katsuo & Green Onion Oil
“SOUP AND SANDWICH”
Chilled Vine Ripened Hamakua Springs Tomato Soup with
Grilled Mozzarella Cheese,
Foie Gras, Kalua Pig Sandwich
Perrier Jouet, "Grand Brut", Champagne, France, N.V
KABAYAKI UNAGI FOIE GRAS
PORK HASH TERRINE
Gunderloch, “Alan Wong’s”,
Riesling Kabinett, Germany, 2006
STEAMED KONA KAMPACHI
Dried Scallop Truffle Risotto Flan
Chablis, Roland Lavantureux, France, 2006
BUTTER POACHED LOBSTER
Konbu Dashi Egg Sauce,
Braised Gobo
Yuki No Bosha, Junmai Ginjo,
Akita, Japan
MAUI CATTLE COMPANY BEEF TENDERLOIN
Red Wine Braised Oxtail,
Roasted Maui Onions,
Goat Cheese Potato Croquette
or
JAPANESE WAGYU BEEF STEAK
Calamansi Lime, House Made Pickles, Japanese Long Potato
(Supplemental Charge)
Justin Vineyards, “Alan Wong’s CMSC”, Paso Robles, 2005
DESSERT SAMPLER
Brachetto D’Acqui,
“Rosa Regale”, Banfi, Italy, 2007
Every dish at Allan Wong's is carefully prepared and beautifully
presented.
Photo by Michael Reiss
Alan Wong
1857 S. King St.
Honolulu
808 949 2526
http://www.alanwongs.com/
3660 On The Rise
Photo by Michael Reiss
Where do the locals go for fine food in a casual ambiance? The overwhelming response is 3660 ON THE RISE, and once you've experienced the cuisine of Chef Russell Siu you'll agree.
This Euro - Island eaterie-- with a blend of East-West influence integrates the best of both traditions in a comfortable, down-home setting where informality reigns.
Sampler plates of appetizers, mains and desserts ensure ample tastings of the chef's selection.
At 3660 ON THE RISE the wine list surprises---with a large selection of highly rated wines---as well as boutique vintages and a respectable offering of wines by the glass.
The waitstaff is friendly, the vibes are neighboorhood-casual and the food is gourmet.
Although slightly off the tourist beat, 3660 ON THE RISE is worth the trek.
This is the casual, yet chic interior space at 3360 ON THE RISE
where guest can enjoy a excellent gourmet experience..
Photo by Michael Reiss
Favorite Appetizers:
AHI KATSU
- Sashi-Grade Ahi Wrapped in Nori and Deep Fried Medium Rare, Wasabi-Ginger
Sauce
SHICHIMI SEARED AHI SALAD
Medium Rare Ahi over a Mixture of ‘Nalo Greens, Grilled Shiitake
Mushrooms, Pea Sprouts, Won Bok, Red Onions and Crisp Won Ton Pi, Soy
Sesame Dressing
Favorite Entrees:
DECONSTRUCED FILET OF BEEF WELLINGTON
Grilled Tenderloin, Foie Gras Duxelle, Madeira Demi Sauce
CHINESE STEAMED FILLET OF FRESH SNAPPER
Lightly Seared and Simmered in a Chinese Black Bean Broth
Favorite Dessert:
ULTIMATE BANANAS FOSTER
Grilled Macadamia Nut Pound Cake Topped with Vanilla Ice Cream, Smothered
with Warm Bananas in a Banana Rum Sauce, Frozen Chocolate Banana
3360 ON THE RISE has beautifully preseted items, the freshest
ingredients, with an East-West gourmet flair.
Photo by Michael Reiss
3660 ON THE RISE
3660 Waialae Avenue
East Honolulu
808-737-1177
http://www.3660.com/
Hoku's
Photo by Michael Reiss
As you walk into the space that is Hoku's, you immediately experience the excitement. The open kitchen and bar seating beckons you to come closer and preview what awaits you. The sounds of the kitchen symphony in full concert hails. The olfactory sensations seduce you before you have even been seated.
The show continues with the dramatically lit dining area, the elegant stemware and sleek, modern cutlery.
The knowledgeable staff introduces you to the subtle nuances of Chef Wayne Hirabayashi's menu which is described as international cuisine with Asian influences. Discuss your wine preferences with the waitstaff who are prepared to match to your liking or to take you places you've never gone before.
You are in for a dining adventure that is sure to excite
and please the palette.
Hoku's exciting and dynamic space
is the setting for Chef Wayne Hirabayashi's international
Asian inspired cuisine.
Photo by Michael Reiss
Favorite Appetizers:
Wok Fried Soft Shell Crab, Green Papaya Salad with Mango and Chinese
Parsley,Thai Dressing
Pan Seared Hudson Valley Foie Gras, caramelized Pumpkin, Cranberry Port Wine Reduction, Onion Jam, Praline
Favorite Entrees:
Crisp Whole Island Fish - Accompanied by Sweet and Sour , Soy Ginger
and Black Bean Sauce served with Wok Fried Vegetables and Hoku's Fried
Rice
Hoku's Wild Mushroom Ravioli with Feta Cheese, Fresh Basil, Autumn Truffle Tomato Broth
Favorite Dessert:
Homemade Double Chocolate Brioche Bread Pudding,
Warm Chocolate Custard, Apricot Lilikoi Foam:
At Hoku's the freshest fish is always served.
Photo by Michael Reiss
Hoku's
Kahala Hotel
5000 Kahala Ave.
Honolulu, Hawaii
(808) 739 8888
Diane Sukiennik, Associate Editor,
Food and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Where to Stay
THE Wyland Waikiki HOTEL
Photo by Michael Reiss
Welcome to this cool, sophisticated, eco-chic oasis with
warm aloha vibes. Welcome to the Wyland Waikiki.
This unique property, situated in the heart of Waikiki-- just blocks
from the beach-- offers all the amenities of a deluxe hotel, plus the
vision and visual excitement of the renowned artist who lent his name
to the property.
But more than his name, his art, in every form, graces every nook and cranny of both exterior and interior spaces. Surrounded by Wyland's passion for all aspects of the ocean and its inhabitants, the creature comforts provided by the hotel set it apart from its neighbors.
Although the
Wyland Hotel Waikiki has over 400 rooms,
it has the look and feel of a unique boutique hotel.
Photo by Michael Reiss
These amenities include: a "chill room" with massage chairs and a 65-inch flat panel TV; a reading room with ocean-themed books, which is located lobby level; a freshwater garden pool with whirlpool spa and frozen Otter Pops popsicles, offered pool side; a secluded saltwater wading pool; a Wy-Bar lobby lounge; a complimentary continental breakfast--offered all day in the KiMOBEAN Coffee Company cafe; complimentary high-speed internet access;free phone calls from your room--both locally AND to the mainland USA; a state-of-the-art Fitness Center; al fresco dining;and unique treatments offered at Spa Pure Spa Center..
The sleek, contemporary Wyland Hotel Waikiki
is graced with the art of
renowned eco-friendly artist, Wyland, at
every turn.
Photo by Michael Reiss
At the Wyland Waikiki the friendly, informed staff are at the ready to assist and provide you with aloha service. The amenities ensure a comfortable stay and the aesthetics offer you an incomparable look into the mind, heart and passion of one of this century's greatest artists.
Choose the Wyland for an affordably memorable stay.
The luxurious main swimming pool at the
Wyland Hotel Waikiki
is a joy to behold.
Photo by Michael Reiss
The Wyland Waikiki
400 Royal Hawaiian Avenue,
Honolulu, Hawaii 96815
Phone (808) 954-4000