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2017 AAA Five Diamond Rating again for Chef Mavro

News Friday, January 27, 2017

Chef Mavro Restaurant Earns 2017 AAA Five Diamond Award

HONOLULU -The American Automobile Association (AAA) announced today that Chef Mavro restaurant earned the 2017 Five Diamond Award. Since 2008 Chef Mavro is the only independently owned restaurant winner in Hawaii. AAA notes that only 63 restaurants have earned the AAA Five Diamond Rating in the past 12 months in the U.S., Canada, Mexico, and the Caribbean.

The AAA Five Diamond list is based on anonymous visits by trained AAA restaurant inspectors with only 0.2 percent of the 30,000 restaurants reviewed earning the top rating.

Chef Mavro’s flexible menus feature contemporary Hawaii Regional Cuisine and are reinvented frequently in collaboration with Executive Chef Jeremy Shigekane and Pastry Chef Jose Calpito based on new ideas and local market freshness.

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 2017 AAA Five Diamond restaurant list: http://www.aaa.biz/Travel_Information/Diamonds/Awards/2017/January 2017 – 5D Restaurants.pdf

In the words of AAA:
“Five Diamond establishments represent the upper echelon of hospitality, redefining personalized service, using creativity to enhance guest comfort and providing memorable experiences,” Michael Petrone, director of AAA Inspections and Diamond Ratings said in a written statement.

Chef Mavro restaurant front   Truffled egg crop2015

Romantic Valentine’s Dinner at Chef Mavro

Chef Mavro restaurant is the choice for romantic occasions in Honolulu. And for Valentine’s Chef features dishes sure to inspire love! Celebrate early, Friday-Monday, and enjoy our Chocolate Whispers Valentine’s Dessert, more menu choices, and more available times. Reserve Tuesday, February 14 for our one-night-only Gala Menu.

Tuesday, February 14 Valentine’s Gala Menu one-night only

Gala Menu 7 courses 178.00   wine pairings 66.00

oyster
poached shigoku oyster, topped with foie gras & ikura
royal tokaji, 2009 tokaji 5 puttonyos, aszu

lobster
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, calamansi crustacean essence
jean marc brocard, 2014 chablis 1er cru montée de tonnerre

onaga
steamed chinatown style on basmati rice, sizzled shiitake mushroom
ginger & cilantro
joh. jos. prum, 2012 spatlese riesling, wehlener sonnenuhr

chicken
périgord truffle crusted free range island chicken,
island cream corn, sunchoke chips, truffled chicken jus
jean foillard, 2014 fleurie, villie-morgon

wagyu
australian tajima 9+ grade striploin, yuzu kosho mochi potato
hobbs shore bacon kabocha, pomegranate glaze
gerard bertrand, 2013 cigalus redblend, aude-hauterive

cheese
hawaii island fresh goat cheese dome, poha berry preserve
toasted “pain d’épices”
domaine huet, 2015 vouvray, clos du bourg demi-sec, loire valley

pre-dessert
honeydew melon in champagne gelée, fresh mint

chocolate whispers
waialua estate chocolate cremeux
strawberry & fennel

mignardises

Valentine's dessert 2017  Champagne & Protea 20090801_021

Roasted Free Range Chicken with truffles – limited time

Demi-deuil plating Chef Mavro & Chef JeremySavor Free Range Chicken “Demi-Deuil.” For two guests, the whole bird is roasted with fresh black truffles tucked under the crispy golden skin.

Served tableside in two courses. First the “ballotine,” thigh rolled with fresh truffles, on frisee salad. Then the whole bird is carved tableside.  Also with this dinner are Chef’s signature silky mashed potatoes, capers, extra virgin olive oil and garlic cream corn.  Meli melo appetizer salads and dessert are included in this 4 course dinner.

Tableside Roast Chicken Demi Deuil

Reserve now as the Perigord truffle season in France will soon be over.

Limited time fresh Perigord truffles flown in from France

Starting January 4, our Winter Mensu with black Perigord truffles flown in fresh from France. Don’t miss this special treat: perigord black truffle risotto, carnaroli rice risotto, extra virgin olive oil, parmigiano reggiano, black truffles shaved table side.
wine pairing: masi, 2011 costasera amarone, della valpolicella classico, veneto

Chef Mavro’s flexible Winter Menus with a choice of 4 or 6 courses.

Fresh truffles at Chef Mavro

New Year’s Eve Gala Dinner at Chef Mavro

nye-decor

New Year’s Eve at Chef Mavro puts the spotlight on the season’s most festive foods and premium wines. The dining room is transformed in black and gold and guests enjoy fun New Year’s favors. Premium wines include meursault-blagny 1er cru by the glass! Seating from 7-8:30 p.m.

Call (808) 944-4714 to reserve your table.

MENU
celebrating fine wines & festive dishes

Saturday, December 31, 2016

gala menu 245.00
premium wine pairings 85.00
(hawaii state tax 4.712% and tip not included)

caviar
“chef mavro’s signature ahi tartare & caviar”
sustainable siberian baerii osetra caviar
bigeye ahi sashimi grade, taro crisp
wakatake daiginjo “onikoroshi” sake, shizuoka

Chef Mavro oscetra caviar

lobster
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, crustacean essence vinaigrette
comtesse de cherisey, 2013 meursault-blagny 1ercru, la genelotte monopole

foie gras
sauteed hudson valley foie gras, black mission figs, sumac accent
brioche & macnut snow
royal tokaji company, 2008 red label

abalone
confit big island abalone & new potato
on marseilles brandade with périgord black truffles
guigal, 2013 condrieu

onaga
dayboat snapper in provençale bourride
braised fennel, aïoli foam
domaine de terrebrune, 2014 bandol rose, terroir du trias

miyazaki wagyu
grade A5 japanese wagyu medallion
hobbs shore bacon kabocha, périgord black truffle jus
bergström, 2013 pinot noir, “silice,” chehalem mountains a.v.a.

le grand dessert 2017
waialua estate chocolate cremeux, white chocolate ganache, pistachio crumble & ice cream

mignardises
7 course gala menu 245.00
6 wine pairings 85.00
(hawaii state tax 4.712% and tip not included)

(Subject to change according to available ingredients)

Fresh White Truffles flown in from Alba, Italy

white-truffles-whole

Chef Mavro on the first white truffles of the short season: “The Italian Alba white truffles are back & better than ever. Even if white truffles are always delicious like wines, there are good vintages, great vintages & exceptional vintages… this year white truffles are exceptional.

My favorite way to enjoy white truffles is risotto…

white-truffled-risotto

Usually the more popular rice to make a risotto is to use Arborio rice…but Italians know better, they prefer Carnaroli rice & so do we! The Carnaroli rice from Pavia, Italy has shorter grains & more starch, especially when it’s aged it makes a perfect risotto. Just slice some Alba truffles on the top & you reach Heaven. You didn’t get there yet??? Just pair your white truffle risotto with a glass of Amarone, Della Valpolicella from Masi winery…Works 100% of the time.

Life is too short as is the white truffle season, don’t miss the experience. If you do, you cannot complain that I didn’t tell you!”

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.

Make a Reservation

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