Chef Mavro's BlogBlogging about food & wine
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
poached shigoku oyster, topped with foie gras & ikura
royal tokaji, 2009 tokaji 5 puttonyos, aszu
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, calamansi crustacean essence
jean marc brocard, 2014 chablis 1er cru montée de tonnerre
steamed chinatown style on basmati rice, sizzled shiitake mushroom
ginger & cilantro
joh. jos. prum, 2012 spatlese riesling, wehlener sonnenuhr
périgord truffle crusted free range island chicken,
island cream corn, sunchoke chips, truffled chicken jus
jean foillard, 2014 fleurie, villie-morgon
australian tajima 9+ grade striploin, yuzu kosho mochi potato
hobbs shore bacon kabocha, pomegranate glaze
gerard bertrand, 2013 cigalus redblend, aude-hauterive
hawaii island fresh goat cheese dome, poha berry preserve
toasted “pain d’épices”
domaine huet, 2015 vouvray, clos du bourg demi-sec, loire valley
honeydew melon in champagne gelée, fresh mint
waialua estate chocolate cremeux
strawberry & fennel
Savor 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.
Reserve now as the Perigord truffle season in France will soon be over.
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.
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.
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)
“chef mavro’s signature ahi tartare & caviar”
sustainable siberian baerii osetra caviar
bigeye ahi sashimi grade, taro crisp
wakatake daiginjo “onikoroshi” sake, shizuoka
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, crustacean essence vinaigrette
comtesse de cherisey, 2013 meursault-blagny 1ercru, la genelotte monopole
sauteed hudson valley foie gras, black mission figs, sumac accent
brioche & macnut snow
royal tokaji company, 2008 red label
confit big island abalone & new potato
on marseilles brandade with périgord black truffles
guigal, 2013 condrieu
dayboat snapper in provençale bourride
braised fennel, aïoli foam
domaine de terrebrune, 2014 bandol rose, terroir du trias
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
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)
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…
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 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.
“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.
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
crispy pork belly, tomato, maui onion, fiddlehead ferns, pickled ogo
domaine pierre guillemot, 2014 savigny aux serpentieres premier cru, france
poached onaga in tamarind broth, kalamungay leaves, taro
long beans, cabbage, crunchy onaga skin rinds
tramin, 2013 pinot grigio, alto adige, italy
niman pork wrapped in bacon, bean vermicelli, onion, carrot, celery & bell pepper, calamansi, adobo jus
protos crianza, 2008 tempranillo, ribera del duero, spain
coconut shaved ice, tropical gelées, azuki beans, corn custard
domaine vouvray, 2015 vouvray moelleux
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:
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.
One of Oahu’s top restaurants.
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 →
This award-winning French-with-an-island-touch restaurant expresses the character of owner George Mavrothassitis – precise, passionate and absolutely individual.
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 →
Forbes Travel Guide 92
A cuisine that couples French technique with fresh Hawaiian ingredients. Full Review →
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 →
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 →
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 →
“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.
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!
summer in provence
“la grande cuisine provencale”
four courses ($105)
baby squid sautéed with parsley, shallots & garlic
sauce of salted cod brandade
pascal jolivet, 2014 sancerre
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
peach, lemon chiboust brulée, crème fraiche with pernod accent, fennel pollen
chateau gravas, 2011 sauternes
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.
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.”
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
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
Dine with us this week to celebrate your occasion! Or just because. www.chefmavro.com/reservations (808) 944-4714
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 Menu
4 courses $105
charred asparagus heart of palm & fennel
avocado-lemon purée dressing
domaine zind humbrecht, 2013 riesling, alsace
charcoaled, romano beans, tomatoe, ogo sauce vierge
pascal jolivet, 2014 sancerre
niman ranch pork & hobbs shore bacon skewer
hamakua mushrooms, confit shallots, poha berry barbecue sauce
lanikai brewing company, route 70, ale saison
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 email@example.com. Reservations from 6 p.m.
Foodie Top 100 U.S. 2016:
Southwest & Hawaii
updated December 12, 2015
Foodie Top 100 Restaurants U.S. 2016
According to the nation’s top food critics, the not-to-be-missed restaurants of the Southwest and Hawaii can be found in Austin, Las Vegas, and Honolulu.
For 2016 the winners in the Southwest & Hawaii are: in Honolulu Chef Mavro; in Las Vegas Joel Robuchon, Restaurant Guy Savoy, and Twist by Pierre Gagnaire; in Austin, Texas Uchiko.
“Chef George “Mavro” Mavrothalassitis is behind the legendary James Beard Award-winning island cuisine served in an unassuming building in Honolulu’s Moiliili area. A synergic union of French technique, local ingredients, and Hawaiian flavor, his multi-course menus expertly blend the likes of Hudson Valley foie gras and local mango. The wine program is serious, with pairings to prove it.”
“The Foodie Top 100 is selected by an elite group of the world’s top food critics and Foodie editors, including Gael Greene, Jonathan Gold, Phil Vettel, Michael Bauer, Karen Brooks, and Mode Media’s Samir Arora, this list highlights America’s very best dining, based on a primary criterion of truly exceptional food.”
Reservations: (808) 944-4714 www.chefmavro.com/reservations