Chef Mavro's Blog

Blogging about food & wine

Where to eat in Honolulu by Chef Mavro and Nadine Kam

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Chef Mavro and restaurant critic Nadine Kam reveal where to eat in Honolulu. Qantas Airlines Travel Insider. You always want to ask experts for their personal recommendations on where to eat. Here you have it from Chef George Mavrothalassitis, chef/owner of Chef Mavro restaurant and Nadine Kam, restaurant critic, Honolulu Star-Advertiser.

http://travelinsider.qantas.com.au/north-america/usa/hawaii/nadine-kam-and-george-mavrothalassitis-on-the-best-places-to-dine-in-honolulu

Fresh is the operative word at Chef Mavro restaurant

The Crave (food section) of the Honolulu Star-Advertiser, June 13, 2018 featured a very insightful cover story on Chef Mavro restaurant. Enjoy! http://www.staradvertiser.com/2018/06/12/food/chef-mavro-celebrates-its-20th-anniversary-by-keeping-with-its-fresh-approach/?HSA=2c902f8896c84f2e72ff4f9571556dd24876228f.

Mavrothalassitis said his meals are created using the “freshest, finest ingredients available, with no expense spared. Everything is always the best.”

Pictured above is a new dessert Backyard Mango, mochi chocolate, coconut, lime

www.chefmavro.com/reservations

 

How to make risotto by Chef Mavro

How to make risotto according to Chef Mavro:
First the choice of the rice…after trying every single grain rice in Italy we decided to use the medium-grained Carnaroli.
    
The technique is always the same…In a cast iron casserole (Creuset) sauté rice & onion together before color – add wine – reduce the wine making sure that the rice Never attaches to the bottom of the casserole – add successively the broth or stock (vegetable, chicken, crustacean, or in our case essence of mushroom), let the rice absorb the stock…before adding more – finish with sautéed chanterelles, butter, extra virgin olive oil & the best parmesan you find on the market.
After cooking your risotto you must be able to count every grain of rice…the rice must be firm & tender inside…this is what I call “top gun” cooking.”

Mother’s Day – a tradition at Chef Mavro

chef mavro restaurant
a mother’s day tradition Sunday, May 13, 2018

reserve your table or call us (808) 944-4714

mother’s day dinner menu 

5 course menu 135.00
4 course wine pairings 48.00

amuse bouche
provençal pistou soup – recipe from chef mavro’s mom, served tableside
spring beans, ham, basil, tomato, country bread croutons

5-course menu
bigeye ahi & opah poke
ogo, chives, aleppo pepper, taro crisp

foie gras parfait
hibiscus, granny smith apple, yuzu, malasada
chateau gravas, sauternes

choice of:

island free range chicken
chicken breast, tarragon mousse
island cream corn, sunchoke chips, sunflower seed chicken jus
or
niihau lamb
roasted lamb saddle loin, english peas à la française
black & green tapenade, jus
or
miyazaki wagyu (1.5 oz. add 50.00)
grade A5, green apple, fresh wasabi, crème fraiche

goat cheese
hawaii island goat cheese mousse, poha berry jam, ogo
kiawe rare white honey

pre-dessert
island watermelon in champagne gelée, fresh mint 

chocolate
waialua estate chocolate crémeux,  lilikoi, basil
greek yogurt, chili

mignardises

 

New! Petrossian Royal Ossetra Caviar on the menu.

Sustainable Petrossian Royal Ossetra Caviar is on the new Spring Menu at Chef Mavro restaurant! Add this amazing caviar to your dinner at Honolulu’s only independently owned AAA Five Diamond restaurant. We propose a glass of Champagne Billecart Salmon as the perfect pairing. Toast to your good taste in choosing only the best for your occasion. And so many occasions merit caviar. Anniversaries, birthdays, proposal dinners, graduations, and milestone event celebrations are all popular reasons to dine at Chef Mavro. Visitors choose this restaurant as their last night grand finale dinner in Honolulu. Now all can add world famous Petrossian caviar to their dining experience.

Petrossian Caviar
Royal Ossetra, 30gr served tableside with blinis & crème fraiche 160

From the Petrossian website:  Why is Petrossian so special?

“Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars

So what makes Petrossian caviar special? It starts with the sturgeon: whereas other producers pull the fish as soon as it matures, Petrossian allows the sturgeons to age, giving their caviar a fuller, more robust flavor. Working with specialists at the world’s finest caviar refineries, the roe undergoes a specific salting process, giving the caviar beads the delicate accent of “malossol” – meaning “little salt.”

From there, Petrossian caviar is quickly refrigerated and stored fresh for sale. Thanks to our high output of caviar, sent direct to our restaurants across the globe, as well as other fine eateries and individual gourmands, Petrossian caviar is delivered at peak freshness. The end result? Luxurious caviar perfect for your palate. Bon appetit!”

 

Tasting Menu or a la carte rewarded with 10th AAA Five Diamond Award

Chef Mavro Restaurant Earns
2018 AAA Five Diamond Award

HONOLULU – For the 10th year in a row, Chef Mavro restaurant has earned the Five Diamond Award from The American Automobile Association (AAA). Since 2008 Chef Mavro has been the only independently owned restaurant in Hawaii to earn this top award. AAA notes that for the last 12 months only 68 restaurants earned the AAA Five Diamond Rating in the U.S., Canada, Mexico, and the Caribbean.

“We have evolved to offer an a la carte option as well as our famous Tasting Menu. This year’s award recognizes  our whole team for the success of this evolution in that AAA evaluates food, service and ambiance. Our shared concern, I would say “obsession,” is producing the highest quality experience for each guest,” comments George Mavro, chef/owner, Chef Mavro restaurant.

The AAA Five Diamond list is based on anonymous visits by trained AAA restaurant inspectors with only 0.2 percent of the 31,000 restaurants reviewed earning the top rating. Chef Mavro’s menus are reinvented frequently in collaboration with Executive Chef Jeremy Shigekane and Pastry Chef Jose Calpito.

As in the restaurant’s other national awards, Chef Mavro is in the familiar company of Le Bernardin, Per Se, Daniel, The Modern, Eleven Madison Park & Jean Georges in New York; and in California The French Laundry, Saison, Gary Danko & Benu among others. Link to 2018 AAA Five Diamond restaurant list:

https://publicaffairsresources.aaa.biz/wp-content/uploads/2018/02/February-2018-5D-Restaurants.pdf

In the words of AAA:
“Attaining a Five Diamond Rating is an exceptional accomplishment that signifies meticulous attention to detail, creativity in enhancing comfort, outstanding service and memorable guest experiences,” said Michael Petrone, director, AAA Inspections & Diamond Ratings.

Current Menus

 

Romance Menu Sizzles during Valentine’s Week

chef mavro restaurant

5-course Romance Menu with choices ($125) Feb. 15-17 only
OR
Chef’s 9-course Grand Tasting Menu ($185) 

5 course Romance Menu
5 course menu 125.00      4 course wine pairings 42.00

         Shigoku Oysters at Chef Mavro

meli-melo
heart of palm, pa’i’ai, duxelle, zaatar
chateau ste. michelle, 2015 eroica riesling, columbia valley
or
oyster
poached shigoku oyster, lemongrass, leek, ikura
bodegas del palacio de fefinanes, 2016 albarino, spain

foie gras parfait
hibiscus, asian pear, yuzu, malasada
chateau gravas 2015 sauternes
or
truffle egg osmose
périgord truffled peterson egg, yukon potato, san danielle prosciutto
penner-ash, viognier

bouillabaisse
day boat snapper, saffron, tomato, fennel, rouille
chateau d’esclans, 2016 whispering angel rose, provence
or
keahole lobster
kale, ginger, okra, soursop
jean marc brocard, chablis 

island free range chicken
truffle mousse, celery root, winter vegetables, macadamia nuts
castello di neive, 2013 barbaresco, piedmont
or
2 lady farmers pork
medallions portuguese style, pork broth, winter beans, tomato, mizuna
la braccesca, vino nobile di montepulciano 

valentine’s chocolate
valrhona dark chocolate marquise, raspberry glaze
yuzu namelaka, fresh shisho
or
kabocha
lilikoi, coconut, curry, kaffir lime

optional added treats:
perigord truffles truffle risotto
black truffles shaved table side carnaroli rice, parmigiano reggiano
add 35.00 per dish/add to menu 60.00

miyazaki wagyu
grade A5, chimichurri, breadfruit, warabi, mustard seeds 50.00
bergstrom, 2015 silice, pinot noir, willamette, oregon 2.5oz 20.00

 

Valentine’s Menu February 14 only at Chef Mavro

chef mavro’s valentine gala dinner

gala menu 7 courses 185.00 wine pairings 6 courses 60.00

           

oyster
poached shigoku oyster, lemongrass, leek, ikura
bodegas del palacio de fefinanes, 2016 albarino, spain

bouillabaisse
day boat catch, saffron, fennel, tomato, rouille
château d’esclans, 2016 whispering angel rose, provence

keahole lobster
kale, ginger, okra, soursop
henri bourgeois, 2015 sancerre

free range island chicken
périgord truffle, celery root, winter vegetable
macadamia nuts, foie gras jus
castello di neive, 2013 barbaresco, piedmont

wagyu
grade A5 wagyu, green apple, fresh wasabi, crème fraiche
domaine serene, 2014 pinot noir, yamhill, oregon

hawaii island goat cheese
beet, pomegranate, herbes de provence
braida, 2013 barbera d’asti, montebruna

pre-dessert
honeydew melon in champagne gelée, fresh mint

valentine’s chocolate
valrhona dark chocolate marquise, raspberry glaze
yuzu namelaka, fresh shisho

mignardises

added treats:

perigord truffle risotto                                         perigord truffles
carnaroli rice, parmigiano reggiano                  flown in from france sliced tableside
add or substitute to menu 58.00                       over truffle friendly dishes add 35 per dish
buglioni, 2010 amarone classico 17.50

 

New Guest Favorites 4-course menu features free range chicken tarragon

4-course Guest Favorites    now-December 16, 2017
menu 95.00    3 course wine pairings 38.00

ahi bigeye ahi poke
ogo, chives, aleppo pepper, taro crisp
wakatake daiginjo, sake

day-boat catch
saffron, zucchini, aioli
chateau d’esclans, 2016 whispering angel rose, provence

island free range chicken
tarragon, celery root, early winter vegetables
macadamia nuts, foie gras chicken jus
castello di neive, barbaresco

chef mavro’s famous cream corn

kabocha
lilikoi, coconut, curry, kaffir

          Day Boat Catch Provencal Bourride

4-course Fall Flavors Menu $92

New 4-course menu! Chef was very inspired by his recent visit to 2 Lady Farmers in Waianae. The whole kitchen team went with him!  Then he created a limited-time 4-course menu to showcase the delicious local pork of 2 Lady Farmers.  Now guests can savor the Fall Flavors Menu and enjoy a great value at the same time.

Of course Chef’s 9-course Grand Tasting Menu is still available. And the Small Plates menu is also an option for those who want to build  their own menu or share. But do consider the special Fall Flavors promotional menu for the short time that it is offered.

fall flavors menu
four courses

peterson egg
yukon potato, san danielle prosciutto, poutargue
penner-ash 2016 viognier columbia valley, oregon

day-boat catch
saffron, zucchini, aïoli
château d’esclans, 2016 whispering angel rose, provence

2 lady farmers roasted pork rack
wilted romaine, star fruit, mac nuts, apple cider pork
la braccesca, 2012 sanviovese, vino nobile di montepulciano

upcountry vegetables

fig & pistachio declinaison
burgundy poached fig, tapioca fig dumpling
pistachio crémeux & ice cream, red wine coulis, celery

4 course menu 92.00        3 course wine pairings 38.00

 

 

 

 

Risotto with wild harvested chanterelles – a Chef Mavro signature

Why is Risotto at Honolulu restaurant Chef Mavro so delicious? Chef Mavro’s mother was from Northern Italy so he has risotto in this DNA. But there is much more…

CHANTERELLE RISOTTO carnaroli rice, parmigiano reggiano, fresh golden chanterelles

In Chef Mavro’s own words:
“First the choice of the rice…after trying every single grain rice in Italy we decided to use themedium-grained Carnaroli.

The technique of risotto making is always the same…In a cast iron casserole (Creuset) sauté rice & onion together before color – add wine – reduce the wine making sure that the rice Never attaches to the bottom of the casserole – add successively the broth or stock (vegetable, chicken, crustacean, and in our case essence of mushroom), let the rice absorb the stock…before adding more – finish with sautéed chanterelles, butter, extra virgin olive oil & the best parmesan you find on the market. After cooking your risotto you must be able to count every grain of rice…the rice must be firm & tender inside…See it is not that easy…”

The chanterelle season is short and not to be missed. Risotto with chanterelles is available on the Small Plates and on the Tasting Menu.  Reserve your table at Chef Mavro now.

Make a Reservation

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