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Limited Time Filipino-French 4-course Menu

Limited time special menu! Celebrating Haute Filipino Cuisine at
Chef Mavro Restaurant

For the background story, read Chef Mavro’s Letter

HONOLULU – Right now for a limited time, iconic local Filipino dishes are given a contemporary French twist at Chef Mavro restaurant. This exciting 4-course “Haute Filipino” menu is orchestrated by Pastry Chef Jose Calpito who is also an accomplished line cook.

jose-action-halo-halo-lo-res

Jose Calpito with his new hit dessert Halo Halo

“We start with the highest quality ingredients including Niman Ranch pork and the freshest onaga. Then we stay true to the traditional Filipino flavors and give every familiar local dish a Chef Mavro French twist!” explains Jose Calpito.

”Just as our menus have always been inspired by local Japanese, Chinese and Hawaiian flavors, this time it’s about the amazing flavors of Hawaii’s Filipino dishes,” comments Chef Mavro.

haute filipino
a French twist on Hawaii’s Filipino cuisine
4-course menu $105 wine pairngs $67
Note: 6-course Chef’s Menu & Grand Degustation also available

lechon-hi-res

Lechon

lechon
crispy pork belly, tomato, maui onion, fiddlehead ferns, pickled ogo
domaine pierre guillemot, 2014 savigny aux serpentieres premier cru, france

sinigang-best

Sinigang

sinigang
poached onaga in tamarind broth, kalamungay leaves, taro
long beans, cabbage, crunchy onaga skin rinds
tramin, 2013 pinot grigio, alto adige, italy

adobo-hi-res

Adobo

adobo
niman pork wrapped in bacon, bean vermicelli, onion, carrot, celery & bell pepper, calamansi, adobo jus
protos crianza, 2008 tempranillo, ribera del duero, spain

halo-halo-plated

Halo Halo

halo halo
coconut shaved ice, tropical gelées, azuki beans, corn custard
domaine vouvray, 2015 vouvray moelleux

Chef Mavro top Honolulu restaurant TripExpert combines ratings

Chef Mavro restaurant earns overall score of 94/100 rating as top Hawaii restaurant.

Interior lores

TripExpert calculates expert reviews from 60+ publications including travel guides, magazines and newspapers. We take into account the number of publications that have reviewed a specific venue, as well as any score or rating that has been awarded. The TripExpert Score is the authoritative statement of overall quality. TripExpert scores range from 60-100. Here’s what  the top restaurant review sites are saying:

BlackBook
The only Hawaii restaurant that any serious foodie should experience isn’t located on the beach, or even in Waikiki—this intimate McCully resto is the finest on the island.

14
concierge.com
One of Oahu’s top restaurants.

8
Condé Nast Traveler Tick@2x  Editor’s Pick
What’s a Greek-born, French raised expat been doing in Hawaii for the last 30 years? Perfecting the mad science that goes into approaching island ingredients in a unique and (often) astonishing manner Full Review →

17

DK Eyewitness
This award-winning French-with-an-island-touch restaurant expresses the character of owner George Mavrothassitis – precise, passionate and absolutely individual.

6
Fodor’s Tick@2x Choice
George Mavrothalassitis, who took two hotel restaurants to the top of the ranks before opening this James Beard Award–winning restaurant in 1998, admits he’s crazy. Full Review →

53
Forbes Travel Guide 92
A cuisine that couples French technique with fresh Hawaiian ingredients. Full Review →

1
Frommer’s 34
Keahole lobster in an Asian broth; a Hawaiian/Marseilles bouillabaisse; and cut-it-with-a-fork-tender filet of beef tenderloin crusted with red-wine confit onion. Full Review →

21
Gayot 18
Chef Mavro not only features the finest ingredients Hawaii has to offer, but also supplements them with luxurious imported items like caviar and fresh truffles from France. Full Review →

12
Travel + Leisure
Owned by the French-born chef, and James Beard Award-winner, George Mavrothalassitis, the critically-acclaimed Chef Mavro is regarded as one of the finest restaurants in Hawaii. Full Review →

19
Zagat 27
“Expert culinarian” George (Mavro) Mavrothalassitis “delivers on all fronts”, offering a “spectacular taste of the islands” at his Hawaii Regional–French “true gourmet experience.” Full Review →

Chef Mavro restaurant invites you to dine and taste for yourself! www.chefmavro.com/reservations or call (808) 944-4714.

Pork pho Spring 2015_1

 

Taste Provence in Honolulu

For all who love Provence or dream of going, you’ll want to savor Chef Mavro’s Summer in Provence 4-course dinner.

Chef was born in Marseilles where Bouillabaisse is the signature dish in all the restaurants along the beautiful port. Now you can enjoy Chef’s famous bouillabaisse in another sunny city – Honolulu!

Bouillabaisse

summer in provence
“la grande cuisine provencale”

four courses ($105)

supions persillade
baby squid sautéed with parsley, shallots & garlic
sauce of salted cod brandade
pascal jolivet, 2014 sancerre

bouillabaisse
onaga in fisherman’s bouillabaisse marseilles-style, with rouille & croutons
clos sainte magdeleine, 2013 cote de provence, cassis

carré d’agneau provençale
herb crusted niman rack of lamb
tomato, zucchini, eggplant & bell pepper à la monégasque, thyme lamb jus
domaine les pallieres, 2013 gigondas

pêche flambée
peach, lemon chiboust brulée, crème fraiche with pernod accent, fennel pollen
chateau gravas, 2011 sauternes

Marseilles harbor view

Marseilles, home of the world famous Bouillabaisse. Now famous in Honolulu at Chef Mavro!

 

Chef Mavro only Hawaii restaurant on 2016 Gayot Top 40 Restaurants in U.S.

HONOLULU — The internationally renowned Gayot guide just published their highly-anticipated 2016 Top 40 Restaurants in the U.S. and Chef Mavro restaurant is again the only restaurant in Hawaii to earn a coveted spot on this prestigious list. http://www.gayot.com/Restaurants/Awards/2016/Top-40-Restaurants-US/(page)/7/Chef-Mavro

Plus the featured image for the restaurant in the Gayot guide is the famous Bouillabaisse which is currently on the Summer in Provence menu.

Bouillabaisse

This Honolulu restaurant also holds Gayot’s highest food rating in Hawaii, 18/20, three toques.  Complete Hawaii restaurant ratings.

Among the other U.S. restaurants on the 2016 Top 40 list are The French Laundry, SAAM at the Bazaar by Jose Andres, and Urasawa in California in California, Daniel, Eleven Madison, Jean-Georges & Le Bernardin in New York; Alinea in Chicago; and Joel Robuchon in Las Vegas.

“Gayot is important to me because their rating is based on food. This 2016 honor reflects the talents of my Chef de Cuisine Jonathan Mizukami, our Pastry Chef Jose Calpito & our young cooks along with Hawaii’s farmers & fishermen,” comments George Mavro, chef/owner.

Gayot comments “Each year we honor fine-dining establishments in America that reach the top echelon of gastronomy, where meals transcend mere sustenance.”

Grilled Veggies and a new Peach dessert

Chef Mavro’s Summer Menu continues to surprise with pop up dishes! Starting Wednesday, June 22 the 4-course (flexible) menu will start off with:

Grilled Veggies, charred asparagus, heart of palm & fennel, avocado-lemon purée dressing
wine pairing: domaine zind humbrecht, 2013 riesling, alsace

Grilled Veggies summer 2016

Also new on the Summer Menu: Peach, grilled melba style, chartreuse ice cream, honey pistachio sablé crumbs, marinated raspberry & coulis
wine pairing: chateau gravas, 2011 sauternes

Peach Melba

Dine with us this week to celebrate your occasion! Or just because. www.chefmavro.com/reservations (808) 944-4714

 

Father’s Day Barbecue Dinner and the Elixir of Long Life

Father’s Day Weekend Barbecue Dinner at Chef Mavro
The ‘Elixir of Long Life’ featured in Cocktail and Dessert

HONOLULU – It’s a Father’s Day barbecue dinner at Chef Mavro! Give Dad a surprising treat on Saturday, June 18 or Sunday, June 19 with a special 4-course Barbecue Menu! You’ll enjoy dinner in air-conditioned comfort out of the heat and away from the crowds, yet still with the flavors of a traditional barbecue! “Of course we’ll be barbecuing each dish one by one on a charcoal grill,” explains Chef Mavro.

Sure to be popular is the Niman Ranch pork skewers with poha berry sauce paired with a craft ale, Route 70 from Lanikai Brewing Company. For this special weekend guests can enjoy an exciting Chartreuse liqueur known as the “Elixir of Long Life!” It’s fun to say that father gets “The Last Word” a classic cocktail with Chartreuse, gin, and lime juice. Dessert will be Grilled Peaches with Chartreuse ice cream. This is a taste of the ancient ways! Chartreuse is a French liqueur still made from 130 herbs and plants according to a secret formula. The exact manuscript has been passed down for over 400 years and now known only to two Monks – Dom Benoît and Brother Jean-Jacques.  Reserve your table by calling us (808) 944-4714 or online on the Reservations page.

Father's Day barbecue

Father’s Day Barbecue Menu
4 courses $105

veggies
charred asparagus heart of palm & fennel
avocado-lemon purée dressing
domaine zind humbrecht, 2013 riesling, alsace

nairagi
charcoaled, romano beans, tomatoe, ogo sauce vierge
pascal jolivet, 2014 sancerre

pork
niman ranch pork & hobbs shore bacon skewer
hamakua mushrooms, confit shallots, poha berry barbecue sauce
lanikai brewing company, route 70, ale saison

bbq peach
grilled melba style, chartreuse ice cream, honey pistachio sable crumbs, marinated raspberry & coulis
chateau gravas 2011, sauternes

Chef Mavro restaurant holds the highest food rating in Hawaii, 18/20 Gayot, and is the State’s only independently owned AAA Five Diamond restaurant. Chef Mavro is a James Beard Award winner who has championed Hawaii farmers and fishermen for the last 28 years.

For immediate confirmation of your table reserve online, call (808) 944-4714 or email chef@chefmavro.com. Reservations from 6 p.m.

2016 Foodie Top 100 Chef Mavro Only Hawaii Winner

Foodie Top 100 U.S. 2016:
Southwest & Hawaii

Foodie Editor
updated December 12, 2015

FEATURED ON
Foodie Top 100 Restaurants U.S. 2016
According to the nation’s top food critics, the not-to-be-missed restaurants of the Southwest and Hawaii can be found in Austin, Las Vegas, and Honolulu.

For 2016 the winners in the Southwest & Hawaii are: in Honolulu Chef Mavro; in Las Vegas Joel Robuchon, Restaurant Guy Savoy, and Twist by Pierre Gagnaire; in Austin, Texas Uchiko.

“Chef George “Mavro” Mavrothalassitis is behind the legendary James Beard Award-winning island cuisine served in an unassuming building in Honolulu’s Moiliili area. A synergic union of French technique, local ingredients, and Hawaiian flavor, his multi-course menus expertly blend the likes of Hudson Valley foie gras and local mango. The wine program is serious, with pairings to prove it.”

http://www.mode.com/hubs/foodie-top-100-restaurants-u-s-2016/11998854

“The Foodie Top 100 is selected by an elite group of the world’s top food critics and Foodie editors, including Gael Greene, Jonathan Gold, Phil Vettel, Michael Bauer, Karen Brooks, and Mode Media’s Samir Arora, this list highlights America’s very best dining, based on a primary criterion of truly exceptional food.”  

Reservations: (808) 944-4714 www.chefmavro.com/reservations

Caviar

Scallop, Caviar

Roasted Duck Citrus

Roasted duck, citrus

 

Mother’s Day with complimentary course inspired by Chef Mavro’s Mom

Chef Mavro Serves Mom’s Pistou Soup Complimentary for Mother’s Day Dinner Sunday May 8

HONOLULU – For one night-only-on on Mother’s Day dinner, Sunday, May 8, Chef Mavro will be in the dining room serving a complimentary course of his Mother’s Pistou Soup! Menus are flexible and this complimentary course means that four courses become five for the same price, and six courses becomes seven. The irresistible aroma of the tableside service will waft across the dining room!

Chef Mavro explains his inspiration for Pistou Soup, a comfort food from Provence:

Pistou Soup Chef Mavro

Complimentary Pistou Soup served tableside by Chef Mavro on Mother’s Day.

“My Mom was an angel.  She was very romantic, always reading and listening to music.  She loved art and was half-Italian and half Austrian and lived in Marseilles, She was cooking a legendary pistou soup. It was the best in the whole world. Her soup included a large variety of spring beans, ham hocks, tomato, salted pork belly, and of course one ton of basil and parmesan cheese. And…love, always the best ingredient. I’m still carrying on her recipe when I cook a pistou soup.”

 

 

On Mother’s Day guests will also enjoy many greatest hits from the Spring Menu including: Keahole lobster “à la française,” split english peas, manoa lettuce, bacon, tokyo turnips, essence of crustacean; and North Shore farm fresh free range chicken roasted on the bones, périgord truffle, green asparagus, fork crushed yukon potato, bearnaise jus. Complete menu.

Chicken Perigord Truffles

One of six courses on the Chef’s Menu

Coconut best

Island Coconut by Pastry Chef Jose Calpito

Chef Mavro restaurant holds the highest food rating in Hawaii, 18/20 Gayot, and is the State’s only independently owned AAA Five Diamond restaurant. Chef Mavro is a James Beard Award winner who has championed Hawaii farmers and fishermen for the last 28 years.

For immediate confirmation of your table reserve online, call (808) 944-4714 or email chef@chefmavro.com. Reservations from 6 p.m.

Chef Mavro and Chef Jonathan Mizukami in Honolulu Magazine

Chef Mavro and Chef Jonathan Mizukami are the topic of Catherine Toth Fox’s fascinating story in the February issue of Honolulu Magazine. Great quote “Between his craziness and my craziness, we have a lot going on,” explains Chef Mavro about his collaboration with new Chef de Cuisine Jonathan Mizukami.

Jonathan Mizukami and Chef Mavro

Photo by Olivier Koning

http://www.honolulumagazine.com/Honolulu-Magazine/February-2016/A-New-Chef-de-Cuisine-at-Chef-Mavro-Restaurant-is-Stirring-Things-Up/

“I’m excited to welcome Jonathan Mizukami to our kitchen. His 10 years of experience in The French Laundry, a Michelin 3-star restaurant, expands our pursuit of excellence. I look towards the future of our profession through the eyes of the next generation,” affirms George Mavrothalassitis, chef/owner.

Born on Maui and a graduate of the Maui Culinary Academy, Mizukami went on to work at the highest levels of gastronomy in the U.S. including 10 years with Thomas Keller at The French Laundry. He completed a seven-month internship at Spain’s famed 3-star Michelin restaurant elBulli and other internships at Alinea in Chicago, Per Se in New York, and Gordon Ramsay and The Fat Duck in the U.K.

“I’m enjoying the collaboration with Chef Mavro. We share a passion for showcasing unique Hawaii products and supporting local farmers and fisherman,” comments Mizukami.

Opah Belly cured

OPAH by Jonathan Mizukami Juniper berry cured opah belly, red beets, pickled japanese cucumber, dill pudding, coffee flour rye bread crumble

 

 

Signature dish Onaga baked in a Salt Crust and Lilikoi Malasadas

Last night is tonight! Chef George Mavro will be preparing his most famous dishes:
Onaga baked in a salt crust and Lilikoi Malasadas. 

Book your table now to enjoy two of Chef Mavro’s Greatest Hits! On the menu only until February 12th.

Chef Mavro restaurant is famous for cutting edge dishes and new seasonal menus. But sometimes guests ask Chef to bring back some of his Greatest Hits! So now through Friday, February 12, 2016 you will find two famous dishes on the 4-course Hana Hou Menu. Menus are flexible so you are welcome to move these dishes over to the 6-course menu.

Onaga baked in a salt crust, tomato-oho-fresh herb sauce. This dish was names a Top 10 Recipe in the U.S. by GQ Magazine. It earned the cover page of the food section of The New York Times with a complete recipe and commentary. One taste and you’ll understand the ever-growing popularity!

Onaga salt crust plated

Lilikoi Malasadas, guava coulis, hawaiian vanilla ice cream This addictive dessert returns for an encore from time to time. The tropical festival of  Hawaiian flavors is a perfect light ending to a Chef Mavro dinner. Pastry Chef Jose Calpito continues to delight guests with his creativity (see the current Chocolate dessert) but is also able to execute “Greatest Hits” to perfection!

Lilikoi Malasadas

Lilikoi Malasadas

Roasted Lobster & house-made choucroute

Jonathan with cermanic choucroute jar

Chef de Cuisine Jonathan Mizukami hand crafted choucroute in this traditional ceramic pot. Everything at Chef Mavro restaurant is made from scratch. You can taste the difference.

Jonathan Mizukami’s house-made choucroute accompanies our Keahole Lobster.  Now all truffle-friendly dishes can be enjoyed with Perigord black truffles. Not to be missed. Call (808) 944-4714

Lobster Choucroute

Roasted keahole lobster, house made “choucroute,” kabocha confit, grilled brussels sprout, kabocha & crustacean essence purée

 

New Year’s Eve Gala Menu

New Year’s Eve Gala Menu at Chef Mavro in Honolulu

celebrating the best of Provence and Hawaii

Thursday, December 31, 2015 call (808) 944-4714 for reservations

GALA MENU

CAVIAR
russian sturgeon golden osetra, egg brouillé
potato crouton
MAISON DE CHAMPAGNE TAITTINGER, 2008 BRUT

DIVER SCALLOP
hand harvested diver scallop, cauliflower grenobloise
BARON DE LADOUCETTE, 2012 POUILLY FUME

FOIE GRAS
hudson valley foie gras parfait, preserved black mission fig
pinot noir gelée, marcona almond purée
toasted brioche
ROYAL TOKAJI COMPANY, 2007 RED LABEL

ONAGA
dayboat snapper in marseilles fisherman’s soup
saffron, rouille & croutons
CHATEAU D’ESCLANS, 2014 COTES DE PROVENCE, ROSE ROCK ANGEL

LOBSTER
white truffle risotto, kahuku corn, crustacean sauce
DOMAINE COLIN-DELEGER, 2013 CHASSAGNE-MONTRACHET, 1ER CRU EN REMILLY

WAGYU
australian tajima 9+ wagyu bordelaise, bone marrow pain perdu
périgord truffle-foie gras sauce
DOMINUS “NAPANOOK” VINEYARD, 2012 BORDEAUX BLEND, NAPA VALLEY

BRIE
whipped brie de meaux, périgord truffle accents, apple & belgium endive
grilled walnut country bread
CHARLES JOGUET, 2012 CLOS DU CHÊNE VERT

LE GRAND DESSERT 2016
GRAHAM’S, 20 YEAR OLD TAWNY PORTO

MIGNARDISES

gala menu 285.00
premium wine pairing menu 110.00
(hawaii state tax 4.712% and tip not included)

Located 5 minutes from Waikiki

Champagne & Protea 20090801_021

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