Just announced: Gayot’s highly anticipated Top 40 Restaurants in the U.S. Chef Mavro as the only Hawaii restaurant to make the list along with other top names inluding The French Laundry, Jean Georges, Per Se, Alinea, and others.
http://www.gayot.com/best-restaurants/finestrestaurantsusa.html
http://www.nytimes.com/2010/01/27/dining/27pari.html?pagewanted=1&th&emc=th Interesting story in the NY Times about La Tour d’Argent & Taillevent Restaurants. With all the respect I have for this two institutions, perfect classic food execution, perfect service, perfect wine list. I want the public to know that nobody else cooks like that in France anymore, nobody serves like that and only some privileged customers drink this kind of wine (at least in a restaurant). Some associate French cuisine with “too heavy, too expensive too pompous.” La Tour d’Argent & Taillevent have been for too long synonymous with French cuisine and this is not necessarily a plus. Also for decades now gourmet restaurants are owned by chefs (the contrary of La Tour d’Argent & Taillevent). Keep these two institutions as the “last bastions of Cuisine Temples” and enjoy the creativity and the spontaneity of the French new generation of restaurants. G. Mavro
Chef Mavro restaurant is so romantic that the celebration goes on for four days! On February 12, 13 and then 15, you can choose from a four-course ($78) or a 6-course ($120) menu, each very flexible. From the comfortable ambiance, to delicious food & wine, to friendly expert service, this is a restaurant designed for couples. In fact, when Chef Mavro created the restaurant, he asked star interior designer Mary Philpotts to “make women look even more beautiful!” Soft lighting, peach tones and a relaxed vibe create an atmosphere that invites conversation and of course romance!
The 3-course menu ($69) is back on Chef Mavro’s new Winter Menu! http://www.chefmavro.com/menu_english.html
New recipes and wine pairings include:
COLORADO LAMB
roasted lamb loin, “vadouvan” of lentils with lamb bacon
confit cherry tomato and garlic, winter savory lamb jus
TINTO PESQUERA, 2006 CRIANZA RIBERA DEL DOURO GRAND CRU, SPAIN
“black cherry, blueberry, brown spice, earth and vanilla”
more details to come…