Chef Mavro's Blog

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Chef Mavro supports Hawaii Public Radio for music, news, and unique programs

Who else but Chef Mavro? George Mavrothalassitis offered seats for the 11th annual Christmas in Provence dinner at his AAA five diamond restaurant, as premiums during the HPR Fall fundraiser. They sold out almost instantly.

Chef Mavro and HPR reporter Wayne Yoshioka on the air during Celebration 2010

Add Fresh Truffles flown in from Burgundy to any dish on new Autumn Menu

Click here for Chef Mavro talking about the Fresh truffles flown in from Burgundy now on the new Autumn Menu.

Photo Courtesy Justin Morizono

Fresh Burgundy truffles can be sliced tableside over any dish on the new Autumn Menu (only $12 per dish). Pictured here are truffles sliced over 100% Wagyu Beef, sauteed strip loin medallions, braised short rib chimichurri, pancetta brusssels sprout, celery root puree, pinot noir sauce.

As Chef Mavro notes in his letter: Hate truffles? They are optional. All dishes on the Autumn Menu are delicious without truffles of course.

Last 5 nights to savor Chef Mavro’s greatest hits

Thanks to the steady stream of return guests who have dined with us for another taste of Chef Mavro’s greatest hits including Onaga Baked in a Hawaiian Salt Crust and Ahi Tartare and Caviar. Chef will be carving your Onaga tableside this week so don’t miss the fun and photo ops. Saturday, October 2 will be the last evening of the special Hana Hou menu. See below’s earlier post for the complete Hana Hou menu and remember that dishes can be moved from one menu to another.

For those who can’t make it this week, stay tuned for news later this week on

Chef Mavro Ahi Tartare & Caviar

another exciting menu starting Tuesday, October 5, 2010.

Washington State wines on our Greatest Hits special menu

Our Sommelier/Manager Todd Ashline is also a wine columnist for the Honolulu Star-Advertiser. Today’s column traces the history of winemaking in Washington State and suggests some wines to look for at your favorite wine store. You can taste two Washington wines on our current “Hana Hou” greatest hits menu (posted earlier on this blog) available for a very limited time.

Todd Ashline, sommelier/manager, Chef Mavro (Honolulu Magazine)

Chef Mavro cooks his greatest hits from Tuesday, September 7 for a limited time

Chef Mavro preparing Onaga Baked in a Hawaiian Salt Crust - hint: you don't eat the crust; it's there to protect the fish from overbaking in the oven.

Chef Mavro Cooks Greatest Hits for Limited Time from September 7, 2010

HONOLULU — Guests keep calling “Hana Hou!” (do it again!) for Chef Mavro to bring back their favorite recipes from the restaurant’s 12-year history.  Starting Tuesday, September 7, 2010, for a limited time, Chef Mavro will prepare some of his most-requested creations.  The special 6-course menu ($120) will be in the spotlight although the restaurant’s 3-course ($69), 4-course ($78), and Grand Tasting menus will also be available. Guests are welcome to move recipes from one menu to another including the Hana Hou selections. This makes it easy to enjoy just one or two of the greatest hit recipes as part of a 3- course or 4-course menu.

“In my kitchen we’re always working on new recipes and setting new trends but now we’re going to pause for a few weeks and cook the guest favorites of the past,” explained Mavro.

Many will make a special trip in the next few weeks to remember or discover why one particular recipe caught the attention of foodies everywhere. Chef Mavro’s most famous creation “Onaga baked in a Hawaiian Salt Crust, fines herb-ogo sauce” won GQ magazine’s top 10 recipes, earned a cover spot in The New York Times’ food section, regaled guests at a James Beard awards gala, and was celebrated around the world for decades.

About 5 years ago when Chef Mavro calculated that he had made it over 80,000 times, he exclaimed “No more!”   Until now when the aromas of tarragon and Provencal herbs will again fill the dining room as the Onaga in a Hawaiian Salt Crust is served tableside, turning heads and inspiring guests to say simply “I’ll have whatever they’re having!”

Also guests can again savor the award-winning flavors of “Ahi Tartare & Caviar, Keahole Lobster with a chorizo puff, Wagyu Beef with chimichurri sauce, and Li Hing Mui goat cheese tatin.  Then there are the famous Lilikoi Malasadas, chosen as one of America’s Best Doughnuts and the only recipe that has remained on the otherwise seasonally changing menus since the opening.  A Chef Mavro greatest hits menu would be ridiculous without this celebration of tropical flavors that remains his most popular dessert.

George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a lifetime achievement award and the top U.S. culinary honor. Chef de cuisine Kevin Chong and Sommelier/Manager Todd Ashline are integral parts of everything the restaurant achieves. Reservations confirmed here 24/7 .

Hana Hou!
(an encore performance of Chef Mavro’s greatest hits)

ahi tartare & caviar

bigeye ahi, seasoned with hanapepe salt

topped with california estate malossol caviar, taro chip, ponzu glaze

keahole lobster a la coque

cream of kahuku corn, chorizo puff, crustacean essence

onaga baked in hawaiian salt crust

GQ Magazine “1993 Golden Dish Award” by Alan Richman
longtail snapper, fines herb-ogo sauce

100% wagyu beef

sautéed strip loin medallions, braised short rib chimichurri

pancetta brussels sprout, celery root puree, pinot noir sauce

big island goat cheese tatin

li hing mui caramelized granny smith apple, hirabara baby greens

lilikoi malasadas

guava coulis, pineapple-coconut ice cream

Make a Reservation

A greatest hit - Keahole Lobster Chorizo Puff

Today’s Midweek profiles Sous Chef Andy Le

Restaurant critic Jo McGarry came by the Chef Mavro kitchen and tasted a big hit from the Summer Menu heavily influenced by Sous Chef Andy Le.  Their meeting inspired Jo to profile Andy in today’s Midweek.  She loved the Kurobuta Pork a la Saigon –  Kurobuta pork loin wrapped in betel nut leaves, green papaya-cucumber-tomato on a crispy shank, woodear mushrooms, lemongrass pork jus. The perfect wine pairing offered with this dish is the centuries-old winery Movia, their 2004 Pinot Nero from Slovenia.  This food & wine combination is one of the most popular choices on the current menu available now through mid-September.

…from 3 courses at $69 to the Grand Tasting at $165 – all occasions satisfied here

Kurobuta Pork

A choice of menus for your different occasions and moods.  Of course the $69 three-course menu with full-size portions is pleasing to many but more and more guests are choosing the Grand Tasting Menu at $165, an ultimate experience menu showcasing everything on the menu in quarter portions!  Think of it as a Chef Mavro kaiseki, tapas festival or as so many guests comment –  a peak moment in their culinary travels!  Whichever menu you choose (3, 4, 6 course or the Grand Tasting), all guests enjoy three complimentary courses: amuse bouche, pre-dessert, and the famous after-dinner mignardises of Pastry Chef Perry Ho which currently include Parisian macarons and caramels with Hawaiian salt.

“I say yes all the time!” Chef Mavro, Pacific Business News

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.”

Chef Mavro live OC16 tomorrow Monday, July 12 7 a.m.

France is the pre-Bastille Day topic tomorrow at 7 a.m. (yes a.m.) on the Hawaii channel OC16. Chef Mavro will be talking on these questions and telling stories of course! French Consul Paticia Lee and others will also be flying the bleu, blanc, rouge.

What is the National Dish of France or is there one? If not, why?

What makes French cooking, French?

If there were one thing France has given to the world of culinary arts,
what would that contribution be?

What are some of the French elements in your Summer Menu?

Make a Reservation

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