Chef Mavro's Blog

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New 5 star yelp review of Chef Mavro

Mahalo to guest Giovanni Hale who posted on yelp.com about his dinner on Friday, March 30, 2012

“When it comes to finding a spectacular place to dine in Hawaii, you have no shortage of local restaurants willing to cater to your needs.  If you are anything like me you are willing to search for that special place to convey the emotion you feel for the person or people you choose to dine with.

My sisters birthday is a special moment for me and my family so I wanted to ensure she felt like a queen.  I used opentable to reserve that special table, but due to a scheduling conflict I was unable to dine on her birthday.  I placed a call to Chef Mavro  within 24 hours of my reservations and they were happy to reschedule me(FREE OF CHARGE).

My first time dining with Chef Mavro was a experience I can never forget.  On the menu for desert were small carmel candies that left an impression of perfection.  I placed a call to the restaurant to confirm if the candies could be remade.  I was placed on hold and spoke directly to Chef Mavro.  We discussed in detail the menu for the night and he suggested I stick with the assigned menu desserts.

I realized the night of the dinner I would be running late, and placed a call to the front desk to confirm they would inform my party of my tardiness.  “Sure Giovanni we will be happy to entertain your guest, until you arrive.”  I was relieved to arrive before my guest and ensure my sister table looked “perfect”

I chose the 6 course meal for us with the wine pairings and could not be happier with presentation.  The highlight of the night was the hand made birthday cake with a single candle.  She smiled in embarrassment but noticed the look on my face as tears  began to stream as the waiter placed a additional plate with 5 small hand made caramels with a simple note…”just for you Giovanni, thanks for coming back”

I highly recommend Chef Mavro for a unique dining experience second to none.

Bravo to the Chef”

colorado lamb, french curry vadouvan, poha rice eggplant fritters
cured olives, fennel, thyme relish

(photo credit: Giovanni Hale)

Chef Mavro only Hawaii restaurant on Gayot’s 2012 Top 40

Chef Mavro only Hawaii restaurant in the 2012 Gayot Top 40 Restaurants in the U.S.

HONOLULU – Gayot just released their highly anticipated “2012 Top 40 Restaurants in the U.S.” and announced that Chef Mavro restaurant has been selected as the only winner in Hawaii. Chef Mavro restaurant also holds Gayot’s only Three Toques 18/20 rating in Hawaii. Other members of the 2012 Top 40 include The French Laundry and Gary Danko in California; Per Se, Jean Georges, Le Bernadin and Eleven Madison Park in New York; Joel Robuchon in Las Vegas; and Alinea in Chicago. Complete list at http://www.gayot.com/best-restaurants/finestrestaurantsusa.html

Gayot comments that the 2012 Top 40 is “our culinary bucket list” that recognizes “the finest dining destinations in America” and that “a dinner at Chef Mavro is a tribute to the bounty of Hawaii’s land and ocean.”

“As a chef, I always hope for a place on Gayot’s Top 40 because for them it’s all about what you put on the plate. This year they called it their bucket list which will attract visitors to the whole Honolulu food scene,” comments George “Chef Mavro” Mavrothalassitis, chef/owner.

Sous Chef Mickey Murakami (middle) and Line Cook Adam Ross (left) with Chef Mavro

Spring Menu starts tonight

Chef Mavro Day Boat Catch Kabosu

DAY BOAT CATCH - KABOSU fillet of island catch crusted with mochi, citrus-sansho sauce jumbo asparagus & velouté BOTANI, 2010 DRY MOSCATEL, SIERRAS DE MALAGA “highly aromatic, floral & fragrant while being light & fruity on the palate”

 

 

For more food photos and Honolulu Star-Advertiser restaurant critic Nadine Kam’s opinions on the Spring Menu, visit her blog http://takeabite.staradvertiserblogs.com/2012/03/14/art-of-pairing-food-and-wine-at-chef-mavro/

 

 

Chef Mavro Twitter follower @mayadawn captures fresh truffle magic – only 2 more weeks

Fresh truffles from France at Chef Mavro

Fresh Perigord truffles tableside at Chef Mavro by @mayadawn

Nature controls the fresh truffle season in Perigord, France and the end is near. Chef Mavro, winner of the James Beard award,  estimates that he can fly in these gourmet treats for only another 2 weeks.  Presented tableside as captured a few days about by @mayadawn and sliced over any of Chef Mavro’s truffle-friendly dishes.

Don’t miss sliced fresh Perigord truffles with  Peterson’s Egg/Serrano Ham and of course his greatest hit, Keahole Lobster Risotto!

 

 

Chef Mavro supports Hawaii Opera Theatre with his annual “Opera Dinners”

Hawaii Opera Theatre presents The Pearl Fishers     Don’t miss Georges Bizet’s The Pearl Fishers, directed by Chef’s friend Karen Tiller, which is the grand finale of the 2012 season Hawaii Opera Theatre (HOT). And reserve your table (944-4714)  for one of Chef Mavro’s Opera Dinners which include complimentary chef’s cocktails (the romantic St. Germain) for everyone in your party and the fun of Chef welcoming you at your table to present the menu (your choice of 3- or 4- or 6-course flexible menus).

Pre-opera dinners on Friday, February 24 (restaurant opens early at 5:30 p.m. for HOT guests)

Post-opera dinners on Sunday, February 26

Pre-opera dinners on Tuesday, February 28 (restaurant opens early at 5:30 p.m. for HOT guests)

Tickets to the Opera: 596-7858

Chef Mavro reservations: 944-4714 or online www.chefmavro.com

Valentine’s at Chef Mavro – a Top 10 Hot Spot for Romance

Chef Mavro’s is again THE  place to be Valentine’s Week.  Recognized as a “Top 10 Hot Spot for Romance” by theknot.com, Chef Mavro has created a special menu for Valentine’s Eve (Feb. 13th) and Valentine’s Day.  Don’t miss the wine pairings that range  from a surprising sake to rare wines from older vintages available only at Chef Mavro.  A fun opportunity to compare wines from Lebanon, Portugal, France and of course Napa Valley!

Note: If you prefer to celebrate during the weekend Friday, February 10, Saturday, February 11 and and Sunday, February 12, we will offer different 4- and  6-course and Grand Tasting menus which will also include our romantic Pavlova dessert.

Chef Mavro Valentine's Pavlova 

MENU

February 13 and 14, 2012

The Romance of Food & Wine

and the best of
provence and hawaii

CHAMPAGNE TAITTINGER BRUT IN JEROBOAM
glass 25.00

TRUFFLES – an optional added treat
“FRESH PERIGORD TRUFFLES – FLOWN IN FROM FRANCE”
SLICED TABLESIDE OVER TRUFFLE FRIENDLY DISHES
ADD 23.00 PER DISH

UNI
“oursinade” froth, poached kaua’i shrimp
OHYAMA, “GINSUIKA” JUNMAI GINJO SAKE

FOIE GRAS
hudson valley foie gras au torchon, truffled savoy cabbage cole slaw
cranberry-citrus-spiced coulis
FITZ-RITTER, 2008 GEWÜRZTRAMINER SPÄTLESE, GERMANY

PETERSON’S EGG
truffle “osmose,” potato mousseline, chervil, serrano ham ribbons
DOMAINE BARAT, 2009 CHABLIS 1ER CRU “LES FOURNEAUX”

LOBSTER
keahole lobster risotto, white asparagus, essence of lobster
CHATEAU MUSAR BLANC, 2000  LEBANON
or
our sommelier rare wine selection
JEAN-PHILIPPE FICHET, 2008 MEURSAULT “LES GRUYACHES”

LAMB
from colorado, french curry vadouvan, poha rice eggplant fritters
cured olives, fennel, thyme relish
LITTORAI, 2009 PINOT NOIR, SONOMA COAST
or
our sommelier rare wine selection
FREEMARK ABBEY “SYCAMORE VINEYARD”, 2005 NAPA VALLEY
(add 6.50)

PAVLOVA “MODERNE”
seasonal berries poached in maple syrup
lemon scented crème fraiche, lychee sorbet
QUINTA DO CRASTO, 1995 VINTAGE PORT

mignardises

148.00
WINE PAIRINGS 63.00

Chef Mavro’s team “makes sure the wings stay on”

Excerpt from John Mariani’s column in Esquire.com

“”If chefs ate their own food,” said Paul Bocuse, “we’d have a better cuisine,” and the first duty of any cook is to make delicious food, to make his or her guests happy, sometimes surprising them with a novel idea, sometimes keeping them guessing with a bit of trompe l’oeil. The French have always recognized this distinction, emphasizing again and again simplicity in cooking, just as did da Vinci when he said of art and craft, “Simplicity is the ultimate sophistication.” When a chef goes to deliberate extremes to dazzle on the plate, he or she is violating the cardinal principle French gastronome Curnonsky insisted on: “Cuisine is when things taste like themselves.” In cooking, form follows function, not vice versa, in the same way that the designer of a beautiful airplane has, by necessity, to make sure the wings stay on.

http://www.esquire.com/blogs/food-for-men/cooking-as-art-6640412?click=news

AAA Five Diamond award for 5th consecutive year means excellence you can count on

For the fifth consecutive year Chef Mavro restaurant is the only independent restaurant in Hawaii, and one of only a handful nationally, to earn the American Automobile Association (AAA) Five Diamond award.  Other notable independent restaurant winners nationally are The French Laundry and Gary Danko in California, and Charlie Trotter’s and Alinea in Chicago. See the complete list here:
http://newsroom.aaa.com/2012/01/aaa-adds-nine-hotels-and-seven-restaurants-to-five-diamond-list-for-2012/

The consistently outstanding food, service and décor of Chef Mavro restaurant was confirmed by the anonymous visits of highly trained AAA inspectors. The Five Diamond award is “reserved for those outstanding restaurants that exemplify the highest level of excellence in every facet of operation.”

Chef Mavro comments:  “We’re delighted because the AAA Five Diamonds reconfirms that casual fine dining is possible.  Our restaurant offers a unique combination of a relaxed Hawaii style with national-level excellence in food, service and ambiance.”

Reserve your table by calling us (808) 944-4714 or on the reservations page of this site www.chefmavro.com/reservations.html

 

Chef Hirohisa Koyama enjoys 6-course dinner at Chef Mavro before Sony Open Gala

Chef Mavro's Truffled Egg Osmose

Appetizer on Chef Mavro's 6-course menu: Peterson's Farm Egg with Fresh Perigord Truffles

Over the holidays, Chef Mavro came out of his kitchen for a few moments to meet Chef Hirohisa Koyama of Japan’s Kokin Aoyagi restaurant, who is in Honolulu to cook for the 2012 Sony Open Gala Dinner at the Convention Center.  In 2010, Chef Mavro was chosen to prepare the Gala Dinner so they were able to share thoughts on the challenge of cooking for 1,000 VIPs!  Chef Koyama loved the flavors of Chef Mavro’s 6-course tasting menu and the relaxing ambiance of the restaurant.

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