July 22, 2010 — Today’s Pacific Busi­ness News story by Linda Chiem “really got it right about my busi­ness,” com­ments Chef Mavro.  My team’s ded­i­ca­tion to giv­ing each guest an “expe­ri­ence,” being con­sis­tent, buy­ing the best qual­ity from local sources no mat­ter the price, and start­ing fresh each day.
The story notes: “Mavrotha­las­si­tis buys his meat, fish, pro­duce and veg­eta­bles fresh daily from Hawaii ven­dors. His only freezer is a small one for ice cream. He goes to great lengths to give guests an expe­ri­ence, such as in the case of the mac­arons, “free­bies” that come with each meal along with an amuse bouche and a pre-dessert.”

http://pacific.bizjournals.com/pacific/stories/2010/07/26/smallb1.html