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Red Salt Restaurant Review: The minimalist presentation sets the proper stage for food that is satisfying, yet light. Great care is taken to meld complementary textures and flavors, with intriguing results. Seared rack of lamb is enhanced by neat orange squares of mango gelée and the exotic smoky-sweetness of a dark tamarind glaze, while each tender slice of the togarashi crusted seared ahi is set on a tiny wedge of Mandarin orange, laid on a bed of crispy-chewy wakame (seaweed) and served with a sesame ginger dipping sauce to create a sweet-hot taste sensation. Carbonara fettuccine with Kauai shrimp and Hamakua mushrooms is another winner. Don’t skip the lilikoi ginger crème brûlée, with its thin caramel crust and zesty accent of caramelized ginger. Diners can order from a modest wine list or the adjoining full bar. Sushi and lighter fare on a lounge menu are also offered.