Cuisine
Open
Dinner Tues.-Sun.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Parking lot
- Casual
Wine
Great Wine List* Click here for rating key
| Chef Russell Siu has crafted a reliable albeit rather predictable approach to his version of Hawaii Regional cuisine. The simple bistro-like atmosphere, professional service and solid food draws a loyal following of island residents. His menu includes favorites like roast rack of macadamia nut-crusted lamb, soy saké glazed filet of butterfish, kiawe-smoked center-cut char siu pork chop and more. If you don't have a fondness for nori (dried laver), be sure to check with your server as this ingredient turns up in most of the appetizers and entrées---sometimes in disconcerting ways. For dessert, the classic harlequin crème brûlée that juxtaposes vanilla bean custard and chocolate mousse is a fine example of what crème brûlée should be. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
