Chef Mavro's Blog

Pistou Soup on Mother’s Day

Honolulu restaurant Chef Mavro adds his Mom’s Pistou Soup
Mother’s Day Dinner only Sunday, May 10 

Chef Mavro to offer his Mom's Pistou Soup on Mother's Day

Chef Mavro to offer his Mom’s Pistou Soup on Mother’s Day

 

Mom deserves the Chef Mavro experience on Mother’s Day. Reserve now for dinner at Chef Mavro restaurant, Hawaii’s top rated restaurant for food (Gayot 18/20). Plus on Mother’s Day, Sunday, May 10, Chef Mavro will offer his Mom’s Pistou Soup! This irresistible comfort food of spring beans and ham sprinkled with country bread croutons will be offered as an appetizer served tableside. Family tables, an ambiance designed for conversation, and friendly service makes this the perfect choice for Mother’s Day.

Chef Mavro explains his inspiration for Pistou Soup, a Provencal comfort food: “My Mom 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.”

Flexible course menus from $95; 4 and 6 courses and the Grand Tasting Menu.  Guest favorites from the current Spring Menus are Berkshire Pork Loin Pho; Roasted Keahole Lobster, island sweet corn & shiso fritter; Wagyu Beef medallions loco moco, sautéed pa’i’ai; and a Mother’s Day dessert of lychee and cassis.  Other options include oysters, salad of upcountry greens, snapper, lamb, wagyu beef, and more.

Reservations from 5:30-9:30 p.m. (808) 944-4714. View all menus and receive confirmation online at www.chefmavro.com  Contemporary Hawaii Regional Cuisine with the highest food rating in the Islands., Gayot 18/20. Find Chef on Facebook and Twitter and Instagram.

May 8 dinner For Sustainable Seafood Lovers

Scroll down for Menu. Call (808) 944-4714 for tickets

On Friday, May 8 at 6 p.m. Chef Mavro and Brooks Takenaka will present “For Sustainable Seafood Lovers,” a dinner of fresh-from-the-auction sustainable fish prepared by Chef Mavro, a master of fish cookery, with wine pairings from Southern Wine & Spirits of Hawaii. Tickets are $179 per person (inclusive of tax & gratuity) for a 7-course seafood tasting menu with wine pairings including a Waialua Chocolate dessert from rising star Pastry Chef Jose Calpito.

Between courses and not to be missed will be Brooks sharing memorable “fish bites” of knowledge to make it easy to shop for sustainable fresh fish from Hawaii’s waters. Brooks is general manager of United Fishing Agency (aka Honolulu Fish Auction) and has collaborated with George Mavro, chef/owner of Chef Mavro restaurant, for decades to educate the public about sustainability and to promote Hawaii fish in the Islands, on the U.S. Mainland and internationally.

“I always get excited about fish recipes. If you haven’t tasted hebi, nairagi, ono, ahi, shutome & dayboat catch, each cooked in their very best way, you need to be at this dinner!” exclaimed Mavro.

Wine pairings for the dinner will be selected by Master Sommelier Roberto Viernes and donated by Warren Shon, executive vice president, Southern Wine & Spirits of Hawaii.

“For Sustainable Seafood Lovers” – from auction to table

A Benefit for the Hawaii Seafood Council

tickets $179 (inclusive of tax & gratuity) for 7-course tasting menu with wine pairings

Friday, May 8, 2015  6 p.m. champagne reception followed by dinner

Menu

7-course tasting menu with wine pairings

HEBI ceviche

shortbill spearfish ceviche, ogo

NAIRAGI poke

striped marlin, poke with caviar, taro chips, ponzu sauce

ONO grilled

wahoo, grilled, zucchini noodles, zucchini jus

AHI seared

bigeye ahi, seared, charred asparagus, garlic essence

Snapper steamed

long-tail snapper, chinatown style, steamed basmati rice

Catch small

 

 

 

 

 

 

 

 

SHUTOME – baked

swordfish, yukon potato crusted, young spinach & pinot noir essence

CHOCOLATE

no fish involved! waialua chocolate bar, yuzu “guri guri,” chiboust & caramel
sesame crumbs, basil essence

Chocolate Yuzu Spring 2015

Tables are limited so book now (808) 944-4714 or chef@chefmavro.com

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OpenTable Honolulu guest reviews Chef Mavro

Do you wonder what it’s like to dine at Chef Mavro?  Read through Open Table (OT) Honolulu guest reviews of  Chef Mavro for a true taste of what you can expect.  OT is different from other review sites in that their system only sends review forms to people confirmed as actual guests.

http://www.opentable.com/chef-mavro

Keahole Lobster Chef Mavro

Roasted keahole lobster, island sweet corn & shiso fritter, charred poppy seed asparagus, crustacean espelette emulsion wine pairing: MOONE-TSAI, 2012 CHARDONNAY, “CHARLES HEINTZ VINEYARD,” SONOMA COAST

Here’s what OpenTable Honolulu guests have posted over the last month or so:

“a great new experience – definitely going back again.”

“impeccable menu – the flavorful Pork (a very sophisticated take on Pho) was exceptional.”

“flawless – unusually veg-friendly.”

“incredible meal – Chef’s spring menu is unbelievably delicious

“worth Michelin stars – service was great from the moment we entered the place, we had the 4 & 6 course menus with wine pairings. Food was inventive and exceptional, including dessert.”

For another view of Chef Mavro restaurant, follow Chef on Facebook or Instragram where he posts himself. You can feel his excitement about cooking, the new Spring menu, home cooking and other food topics!

New Yelp 5 Star rating Chef Mavro

 

lamb image from Yelp

Provence-style Nieman Ranch Lamb dish Josie/Honolulu on Yelp

New Yelp 5 star rating for Chef Mavro restaurant today by Josie in Honolulu: “It is such a pleasure and an indulgence to dine at Chef Mavro. The dining room is warm and cozy. The staff courteous and ready to please. The cuisine perfectly executed…Overall, the experience was memorable and well worth the price. Will make it a point to return.”

See Josie’s 10 food photos and description of each course from her recent Spring Menu dinner at Chef Mavro restaurant. Reserve your table now.

http://www.yelp.com/biz/chef-mavro-honolulu

 

Shigoku Oysters on Spring Menu – Chef Mavro

Taylor Farms Shigoku oysters were selected by Chef Mavro for his Spring Menu after a wide search for the very best sustainable oysters. Shigoku are perfectly suited for this dish that bursts with fresh flavors of the sea.

Shigoku Oysters at Chef Mavro

Poached shigoku oysters on baby leek salad, lemongrass kanten, sriracha trout roe, ogo mignonette
wine pairing: domaine laroche, 2012 chablis premier cru “vau de vey,” france
“bright, fresh of aromas of apple, citrus & limestone, clean refreshing finish”

This delicious dish with shigoku oysters has become an instant favorite since the Spring Menu started. Reserve your table now 

Five generations of a Washington State family have continued their commitment to excellence with this plan: “Our mission is to sustainably farm quality shellfish from larvae to table while being responsible community citizens and active stewards for our marine environment.”

Pilates class for oysters! More from Taylor Shelfish Farms as they describe this special oyster: “Our most innovative oyster, Shigokus are Pacific oysters grown in bags that are attached to floats that go up and down in the tides, tumbling the oysters. Every time the oysters get agitated, they use their muscles to close their shells. It’s like Pilates class for oysters twice a day, and the result is an oyster with wonderfully firm flesh and a deep cup. Shigoku means “ultimate” in Japanese, and we think these unique oysters fit the bill.”

Easter Dinner at Chef Mavro

Gather family or frienFullSizeRender-11ds for Easter Dinner at Chef Mavro with choices to please everyone. The new Spring Menu offers Provence roasted niman ranch lamb loin; pork loin pho;  wagyu beef, and for seafood lovers lobster; onaga; and oysters. Start with a glass of festive champagne or Domaine Laroche 2012 Chablis premier cru. Check the menu for complete details www.chefmavro.com/english. Tables for Easter Dinner from 6 p.m. on Sunday, April 5.

Chef Mavro remembers Easter in his childhood as “the best time to eat chocolate!”  And our Pastry Chef Jose Calpito will fulfill your chocolate dreams starting with his Waialua Sesame Seed Crunch Chocolate Bars shown here at the starting point for this flavorful and colorful dessert.

Andis Winery 2012 Cabernet Franc on new Spring Menu

Chef Mavro restaurant is happy to showcase the Andis Winery Estate 2012 Cabernet Franc, Sierra Foothills. This is the perfect pairing for Chef Mavro’s new Spring Menu pork pho dish. Starts Wednesday, March 18. Reserve your table here.

Berkshire pork loin & crispy belly pho, pickled green papaya, mung bean vermicellim pork consommé, kale & thai basil, aleppo pepper

Chef Mavro restaurant Pork Pho Spring 2015

Berkshire pork loin & crispy belly pho, pickled green papaya, mung bean vermicelli, pork consommé, kale & thai basil, aleppo pepper

Insight from Andis Winery:

“100% cabernet franc from two of our favorite and highest elevation vineyards, the Cabernet Franc was originally the first Andis wine to be aged in our egg-shaped concrete tank. This technique continues with the 2012 vintage, which helps to preserve the delicate and perfumed nature of this wine. Inspired by the amazing wines of France’s Loire Valley, the grapes were fermented gently and slowly to capture the plush fruit character and bright cherry aromatics. It opens on the palate with juicy flavors of raspberry, tea and dark chocolate, with a long-lasting finish.” www.andiswines.com

Andis Cabernet Franc

Chef Mavro restaurant (808) 944-4714 2015 AAA Five Diamonds; highest food rating in Hawaii 18/20, Gayot

 

Limited time to enjoy fresh black truffles

 

Truffles are not created equal! Chef Mavro has tasted them all and flies in only fresh Perigord truffles for your enjoyment. These delicacies are  called  “black diamonds” for their distinctive color, the price that they command and for their status as the best.  You’ll find these addictive black truffles only during a few Winter months including right now! Book your table in the next few weeks so you don’t miss this amazing flavor experience.  Fresh truffles are sliced table side over truffle-friendly dishes adding to the drama and photo ops of course.

The Egg Osmose is the most famous star of Chef Mavro’s truffle show but many feel that truffles sliced over the Meli-melo of upcountry vegetables are the best. We look forward to cooking for you and hearing which truffle-friendly dish is your favorite. But book now as the season is slipping away!

Truffled egg crop2015

Valentines Day at romantic Honolulu restaurant

A Week of Romance is celebrated at this romantic Honolulu restaurant Chef Mavro from Wednesday, February 11- Sunday, February 15.  Our 4-course & 6-course Winter Menus with the Valentines dessert (pictured) are offered on Feb. 11, 12 and 15.

Most recommended is the 6-course Valentines Eve Menu on February 13th. Tables are available at popular times for this romantic feast. Treat your Valentine to Chef Mavro, the restaurant with Hawaii’s highest food rating 18/20 Gayot and the AAA Five Diamond rating. The best for the best!

Edited

Valentines Eve Romance Menu February 13, 2015

6 courses

menu 135.00 wine pairings 98.00

caviar amuse bouche
white sturgeon malossol caviar
poached stellar bay oyster, baby leek étuvée, lemongrass kanten

egg
peterson’s upland farm egg, truffle “osmose,” potato mousseline
chervil, san danielle prosciutto ribbons
jean-marc brocard, 2012 chablis premier cru “montée de tonnerre,” france

foie gras
sesame seed seared hudson valley foie gras, baby cauliflower fritter & purée
balsamic glaze, toasted brioche
château roûmieu-lacoste, 2011 sauternes (premium selection)

lobster
roasted keahole lobster, chorizo-crustacean taro puff
upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence
louis jadot, 2011 meursault “charmes,” premier cru, france (premium selection)

lamb
provence roasted niman ranch lamb loin
socca & basil ratatouille, sweet spiced lamb jus
montevetrano, 2009 colli di salerno, campania (premium selection)

brie de meaux
brie de meaux baked in brick dough
salad of escarole lettuce with lardons, toasted walnuts
périgord truffled vinaigrette
louis roederer multi-vintage, “carte blanche,” reims

pre-dessert
honeydew melon in champagne gelée, fresh mint

valentines chocolate
waialua chocolate cremeux, raspberry coulis & sand
lemongrass bavarois, jackfruit sorbet, pistachio brittle, rose water kisses
fonseca, 20 year tawny port

mignardises

Interior hi res upper area

2015 AAA Five Diamond Restaurants – Chef Mavro

George Mavro continues his legacy of AAA Five Diamond restaurants with his 2015 win of another Five Diamond rating for Chef Mavro, his Honolulu fine dining restaurant located 5 minutes from Waikiki. For your bucket list this year – dinner in Hawaii’s only independently owned AAA Five Diamond restaurant!

Here’s the complete list of 2015 AAA Five Diamond restaurants in the U.S.AAA Five Diamond logo

January 16, 2015

http://newsroom.aaa.com/2015/01/aaa-adds-14-hotels-restaurants-exclusive-five-diamond-list-2015/   (xxxx) indicates year establishment first received current, consecutively maintained Diamond Rating. * indicates establishments new to the list by year-end 2014.

 

 

UNITED STATES

Hawaii

HONOLULU (OAHU)

Chef Mavro (2008)

La Mer (1990)
(in the Halekulani)

 

Arizona

CHANDLER

Kai (2006)
(in the Sheraton Wild Horse Pass Resort & Spa)

California

BEVERLY HILLS

The Belvedere (1995)
(in The Peninsula Beverly Hills)

OAKHURST

Erna’s Elderberry House Restaurant (1996) (in the Château du Sureau)

SACRAMENTO

The Kitchen Restaurant (2011)

HELENA

The Restaurant at Meadowood (2013) (in the Meadowood Napa Valley)

SAN DIEGO

Addison (2008)
(in The Grand Del Mar)

SAN FRANCISCO

Benu (2012)
Gary Danko (2003) Saison (2014)*

YOUNTVILLE

The French Laundry (2005)

Colorado

COLORADO SPRINGS

The Penrose Room (2007) (in The Broadmoor)

Connecticut

MORRIS

Winvian (2010) (in the Winvian)

Florida

CORAL GABLES

Palme d’Or (2014)*
(in The Biltmore Hotel Coral Gables)

FERNANDINA BEACH

Salt (2012)
(in The Ritz-Carlton, Amelia Island)

LAKE BUENA VISTA

Victoria & Albert’s (2000)
(in Disney’s Grand Floridian Resort & Spa)

Hawaii

HONOLULU (OAHU)

Chef Mavro (2008) La Mer (1990)
(in the Halekulani)

Illinois

CHICAGO

Acadia (2013)
Alinea (2006)
Everest (1996)
Grace Restaurant (2013) Sixteen (2013)

(in the Trump International Hotel & Tower)

Tru (2000)

Kentucky

LOUISVILLE

The Oakroom (1998)
(in The Seelbach Hilton Louisville)

Maine

KENNEBUNK BEACH

The White Barn Inn Restaurant (1992) (in The White Barn Inn & Spa)

Massachusetts

BOSTON

L’Espalier (1999)

Menton (2011)

LENOX

Wheatleigh’s Dining Room (2005)

(in the Wheatleigh)

Nevada

LAS VEGAS

Joël Robuchon (2006)

(in the MGM Grand Hotel & Casino)

Le Cirque (2003)

(in the Bellagio)

Picasso (2001)

(in the Bellagio)

Restaurant Guy Savoy (2008)

(in the Caesars Palace)

Twist (2014)*

(in the Mandarin Oriental Las Vegas)

New York

NEW YORK

Daniel (1999)

Del Posto (2011)

Eleven Madison Park (2012)

Jean-Georges Restaurant (1998)

(in the Trump International Hotel & Tower)

Le Bernardin (2012)

Marea (2011)

Per Se (2013)

TARRYTOWN

Blue Hill at Stone Barns (2011)

North Carolina

CARY

Herons Restaurant (2011)

(in The Umstead Hotel & Spa)

FEARRINGTON VILLAGE

The Fearrington House Restaurant (1995)

(in The Fearrington House Inn)

Ohio

CINCINNATI

Orchids at Palm Court (2014)*

(in the Hilton Cincinnati Netherland Plaza)

Pennsylvania

FARMINGTON

Lautrec (2007)

(in the Nemacolin Woodlands Resort)

PHILADELPHIA

Fountain Restaurant (1994)

(in the Four Seasons Hotel Philadelphia)

Texas

DALLAS

The French Room (1989)

(in The Adolphus)

Virginia

WASHINGTON

The Inn at Little Washington Dining Room (1988)

(in The Inn at Little Washington)

Washington

WOODINVILLE

The Herbfarm Restaurant (2002)

 

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Maui Pineapple Dessert

Pineapple

This Maui Pineapple dessert is an explosion of tropical flavors! Pastry maestro Jose Calpito showcases the sweet Maui Gold Pineapple along with his house-made coconut sorbet, tropical guava, rosemary semifreddo and crunchy sansho.

Pineapple open

Wine Pairing: MACULAN, 2012 DINDARELLO, VENETO
Sommelier Doug Johnson notes: “aromatic nose of ripe citrus fruits & orange blossom; sweet, full-bodied, long finish”

maculan

 

New Year’s Eve Dinner Honolulu restaurant

New Year’s Eve Dinner at Honolulu restaurant Chef Mavro – a gourmet experience of  food & wine!

Wednesday, December 31, 2014

Champagne & Protea 20090801_021

A foodie’s dream and a celebration of food and wine with elegant gold & black decor and favors.

Featuring the ingredients of culinary dreams: fresh truffles, caviar, abalone, foie gras,
onaga, lobster, wagyu beef, cheese, and the Grand Dessert of 2015!
Close to Waikiki if you plan to finish the night with fireworks and dancing.

8-course experience 335 (220 menu; premium wine pairings 115) plus tax & tip

GALA MENU

CAVIAR
white sturgeon malossol caviar
peterson farm egg bavaroise
flavored with lemongrass, served in the eggshell
BILLECART-SALMON, MULTI-VINTAGE “BRUT RESERVE,” MARUEIL-SUR-AŸ

ABALONE
confit big island abalone, honomu hearts of palm salad
granny smith apple, kahuku corn, grapes, shiso, yuzu, ume coulis
WAKATAKE JUNMAI DAIGINJO “ONIKOROSHI” SAKE, SHIZUOKA PREFECTURE

FOIE GRAS
hudson valley foie gras au torchon, cocoa nibs crust
mole coulis, almond-hanapepe salt tuile
DONNAFUGATA, 2010 PASSITO DI PANTELLERIA “BEN RYÉ,” ITALY

ONAGA
bourride of steamed day boat catch
braised fennel, aϊoli emulsion
E. GUIGAL, 2011 CONDRIEU, FRANCE

LOBSTER
périgord truffle risotto, crustacean sauce
LOUIS JADOT, 2011 MEURSAULT PREMIER CRU “CHARMES,” FRANCE

WAGYU
tajima wagyu loco moco, quail egg sunny side up
potato mochi, pomegranate teriyaki glaze
DOMAINE LUCIEN BOILLOT, 2006 VOLNAY PREMIER CRU “LES ANGLES,” FRANCE

BRIE DE MEAUX
imported french brie, flavored with périgord truffle
on salad of frisée aux lardons
DOMAINE DES BAUMARD, 2008 COTEAUX DU LAYON “CLOS DE SAINTE CATHERINE,” FRANCE

LE GRAND DESSERT 2015
CHOCOLATE
waialua chocolate-crispy rice bar
lilikoi white chocolate namelaka
candied almonds
KLEIN CONSTANCIA, 2005 VIN DE CONSTANCE, SOUTH AFRICA

MIGNARDISES

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