Chef Mavro's BlogBlogging about food & wine
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
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
lilikoi, coconut, curry, kaffir
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
yukon potato, san danielle prosciutto, poutargue
penner-ash 2016 viognier columbia valley, oregon
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
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
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…
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.
Chef Mavro wins the 2017 Best of Hawaii Experts’ Choice Award with a score of 94. TripExpert bestows this award from a score that is calculated based on reviews in their 70+ source publications including Fodor’s, Gayot, Travel & Leisure, Conde Nast Traveler etc.
TripExpert, based in New York City, rates hotels, restaurants and points of interest based on professional reviews. It features over one million reviews from leading travel media. TripExpert provides an alternative to sites powered by user reviews.
Click here for the “full review” from each restaurant critic site: https://www.tripexpert.com/hawaii/restaurants/chef-mavro
Here are a few of the sources used by TripExpert to choose Chef Mavro restaurant as #1:
Condé Nast Traveler 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 →
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 →
Forbes Travel Guide
A cuisine that couples French technique with fresh Hawaiian ingredients. Full review →
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 →
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 →
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 →
Why I love Paris
Back home from my June trip after spending time in the South of France, in the French Riviera, in Portugal, and ending the trip in Paris I have to say that Paris was the highlight of the journey!
We spent one week in the French capital and for the first time instead of staying near the Seine River in the 5th, we decided to rent an apartment in the 6th, Rue Racine next door to the Odeon Theatre in the Jardin du Luxembourg area. Suddenly we feel that we were in Paris with the feeling to share the daily life of Parisians. The opposite to being in the more touristy part of Paris.
What I miss the most in France are the ingredients. The advantage to rent an apartment is the opportunity to cook these beautiful products. Black feet Bresse chicken, chanterelles, white asparagus, non-pasturized cheeses, saucissons, jambon de Paris, fresh fish from the Rungis market which gets fish every day flown direct from the boats in Normandy, Brittany, Provence etc. Turbot, John Dory, monkfish, Dover sole, bar, shellfish…you name it. ((add photo of La Grande Epiciere)). Most of the produce is organic from small farmers that they know every single tomato by name.
And wine from small producers too small to be exported, and with the best price/value in the world. Also you just make sure not to spoil these beautiful ingredients by overcooking and heavy sauces. Suddenly they make any cook look good.
Chef Mavro just returned from Provence, Paris and Portugal and his renewed inspiration is on the menus right now. Here’s a sneak peak at some of the places he will blog about in the next weeks. From l to r: the fishing port of Cassis, Provencal countryside and vineyards of Clos Sainte Magdeleine, view of Cassis from Cap Canaille, view of the Mediterranean in Juan Les Pins/Cote d’Azur, and French cheeses and charcuterie.
Father’s Day Grill is back! And on the menu is Huli huli Chicken, local and free range (of course!).
This is one of Chef Mavro’s most popular dishes served with his irresistible cream corn. Enjoy it as one of the dishes on the new Small Plates menu, and you can build your own dinner. Or for the whole table you can enjoy the Grand Tasting Menu served in the upper tier of the restaurant.
island free range huli huli chicken, sweet corn, swiss chard, huli huli sauce.
And by popular demand Pastry Chef Jose Calpito will again offer his melba-style grilled peach dessert as one of the choices for a sweet ending to a memorable Father’s Day.
grilled peach, chartreuse ice cream, honey, pistachio, raspberry
For this special day, popular grill dishes will please the Dads and all the family. Reservations (808) 944-4714 or online. Father’s Day Gift Certificates are always appreciated. Presented in a glossy logo box with a sample menu featuring space for your personal greeting. Call us and we can make it easy to arrange.
Evolution & Revolution at Chef Mavro Restaurant!
Small Plates for a casual meal or
the Chef’s Grand Tasting Menu
HONOLULU — Chef Mavro restaurant is shaking things up! Executive Chef Jeremy Shigekane suggested making space within the dining room for small plates and shareable dishes. Ever the champion of evolution and even revolution, chef/owner George Mavro replied “Mais oui!”
The restaurant’s interior design made it easy to create two restaurants in one. The more casual main dining room offers small plates while the semi-private room two steps up still offers the Chef’s Grand Tasting Menu.
Chef Mavro elaborates: “It’s a revolution given our reputation for prix fixe course dining! It’s an evolution as many of our guests want to come more often, dine faster and have choices on how much they eat.”
What is different? In the main dining room you can choose multiple small plates. Order what you like. Choose a few dishes to share for a quick bite. Or build your own menu and enjoy a leisurely meal.
Small plates at approachable prices range from $15 to Keahole lobster at $36. Also offered are side orders of cream corn, caper mashed potatoes, spinach and more to share for $12 each. Pastry Chef Jose Calpito’s extraordinary desserts range from $9-18 including his famous coconut tapioca halo halo (pictured above right).
Of course for lovers of Chef’s AAA Five Diamond regional cuisine tables are available in the refined ambiance of the semi-private dining room. The 9-course Chef’s Grand Tasting Menu at $175 is the popular choice for special occasions and for visitors celebrating their grand finale night in Honolulu.
See both menus. Open Tuesday-Saturday from 6 p.m. Limited seating for the Chef’s Menu.
www.chefmavro.com (808) 944-4714
Treat Mom to the Honolulu’s top restaurant! Highest food rating 18/20 Gayot. Comfortable ambiance for family gatherings. Call (808) 944-4714 or reserve online.
MOTHER’S DAY Dinner Sunday, May 14, 2017
PROVENÇAL PISTOU SOUP complimentary for all guests – a recipe from chef mavro’s mom!
spring beans, ham, tomato, country bread croutons
san daniele prosciutto
five courses with a choice of appetizer and a choice of meat course
foie gras parfait, basil, mint, long-pepper, orange gelée
chateau roumieu lacoste, 2014 sauternes
day-boat catch bourride, braised fennel
confit tomato, aïoli emulsion
DOMAINE DE TERREBRUNE, 2015 BANDOL ROSE, TERROIR DU TRIAS
roasted free range island chicken, tarragon mousse
island cream corn, sunchoke chips, sunflower seed chicken jus
JEAN FOILLARD, 2015 MORGON “COTE DU PY”
chuck short ribs braised in burgundy wine, mushrooms, carrots, yukon potato
GERARD BERTRAND, 2013 CIGALUS REDBLEND, AUDE-HAUTERIVE
GOAT CHEESE – a Chef Mavro signature
hawaii island goat cheese mousse, lemon, chive
one-minute strawberry jam, green peppercorns, arugula, honeycomb candy
DOMAINE MICHEL BREGEON, 2013 SEVRE & MAINE GORGES
waialua estate chocolate crémeux, pistachio ice cream
pain d’épice crust, toasted marshmallow, cherries
5 course menu 135.00
4 course wine pairings 48.00
Chef Mavro reveals his Travel Style – Here are a few highlights:
Favorite hotel: Four Seasons New York. Favorite cruise line: Seabourne. Favorite travel credit card: AMEX. Favorite island: Symi, Greece. Favorite beach: Bay Club, Mauna Lani. Favorite National Park: Estes Park in Colorado. Favorite fancy restaurant: Le Doyen, Yannick Aleno. Favorite hole-in-the-wall: Pizza Chez Etienne, Marseilles.
Read more at: http://www.johnnyjet.com/travel-style-chef-mavro-george-mavrothalassitis/
Chef talks about the inspiration for the new
“April in Paris” menu for a limited time only
Call (808) 944-4714
April in Paris – a French culinary journey
This Spring, numerous of the restaurant guests are leaving for a French vacation & especially for Paris. It is like an exodus to the same destination…what’s going on? But, since I didn’t have my French fix for awhile, to see my guests going to Paris & describing their schedule to me was like a torture…So what can I do? Cook French classic dishes!!! If you can’t go to Paris very soon, Paris is coming to your table in Honolulu…
April in Paris 4 courses
Note: Our 6 course and Grand Tasting Menus will also be available.
foie gras parfait
citrus, celery & sauternes glaze
romilieu lacoste, 2012 sauternes
wrapped in feuilles de brique crisp, cauliflower florets & purée
lemon-caper beurre mousseux
domaine des baumard, 2012 savennieres, loire
coq au vin
island free range chicken, simmered in red wine & cognac
steamed yukon potato
jean foillard, 2015 morgon “cote du py”
apple tart baked up-side down
hawaiian vanilla ice cream
Our new Spring Menu! Be among the first to savor the fresh clean flavors of Spring, Chef Mavro style.
Shown here is the Keahole Lobster Pho in tamarind broth, long rice, crispy pork belly, kaffir lime, green papaya, chervil, crustacean essence. Lobster dishes are among Chef Mavro’s best creations as his lobsters are always tender and bursting with flavor. Click here to see the complete menu.