Red Salt Awards

Red Salt Restaurant Review:

Minimalist presentations set the proper stage for food that is satisfying, yet light. Chefs take great care to meld complementary textures and flavors, with intriguing results. Caramelized ono is well paired with baby bok choy and shiitake mushrooms; Wagyu sirloin is freshly ground and topped with seared foie gras; butter-poached lobster tail, plus a sirloin burger, take diners to gastronomical heights. Ahi sashimi is also enlivened with a "pizza" treatment that involves placing the raw fish on house-made flatbread with kalamata olives, tomatoes and a wasabi aïoli. Carbonara fettuccine with Kauai shrimp, pancetta and Hamakua mushrooms is another winner. Don't miss the lilikoi ginger crème brûlée with its thin caramel crust and zesty accent of caramelized ginger. Diners may order from a modest wine list or the adjoining full bar. Sushi and lighter fare on a lounge menu are offered, too.