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Vino Restaurant Review: Vino has returned in a location not far from its original home. Chef Keith Endo changes the food menu seasonally and the focus is on wine-friendly dishes with a distinct Italian bent. You might find ravioli stuffed with kabocha pumpkin with pesto marinated prawns, almonds and sage butter or a plate of asparagus Milanese featuring with a sunny-side egg and roasted Hamakua mushrooms. While the food is notable, the wine remains the star here and this is the go-to place for local oenophiles to sample Chuck Furuya's latest goods. Up to 20 wines --- a majority from Italy, but the list is global --- are available by the glass. Whether you're just getting into wine or are a connoisseur, Furuya can speak your language. For him, drinking and eating are about fun and enjoyment, which is why an evening at Vino often feels like being part of a small exclusive party.