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3660 On the Rise Restaurant Review: 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.