Chef Mavro's BlogBlogging about food & wine
By popular demand, Chef Mavro’s signature dish will be on the menu through June 28. Offered on the 4-course menu but can be moved to the 6-course. Onaga Salt Crust earned a place on the GQ Magazine “Top 10 Recipes” and was featured in The New York Times.
“This dish turns steamed onaga into a dramatic magic trick” Mike Keany writes in Honolulu Magazine’s Biting Commentary. Complete story here.
Served tableside and not to be missed! Reservations.
A “Return from Alaska” seafood menu will be offered for 3 days only, June 18, 19 and 20, 2015
Chef Mavro returns from Alaska with a fresh catch of cold water seafood after a TV shoot for Ben Wong’s “Let’s Go Fishing” at El Capitan Lodge! Each Alaskan fish prepared in the best way just for you – for 3 days only.
June 18-20, 2015 Reserve your table online or call us (808) 944-4714
6-course seafood menu $119 wine pairings $75
spotted shrimp ceviche
dog point, 2012 sauvignon blanc, “section 94” marlborough
king salmon à l’unilatérale, greek salad “moderne”
domaine laroche, 2012 chablis premier cru “vau de vey,” france
poached with dried ponzu, english pea purée
moone-tsai, 2012 chardonnay, “charles heintz vineyard,” sonoma coast
bouillabaisse, aϊoli & croutons
tournesol, 2012 rosé, napa valley
big island goat dairy cheese mousse, one-minute strawberry jam
frankie’s nursery fresh green peppercorns, baby arugula
andis, 2012 cabernet franc, sierra foothills, california
lychee just freshly picked – lychee sorbet – lychee & hibiscus in gelée
coconut foam, coconut pastilles, white chocolate crèmeux
fennel accent, and hibiscus reduction
maculan, 2012 dindarello, veneto
Option: australian tajima wagyu experience
substitution for main course add 34.00
addition to course menus add 45.00
grade 9+ wagyu medallions, loco moco, sautéed pa’i’ai, poached quail egg
young carrot vichy “moderne” ginger & cumin, pinot noir essence
bergström, 2012 pinot noir, “silice,” chehalem mountains a.v.a. 39.00
wine by the glass
from the selection 21.00 (5oz)
from our premium selection 39.00 (5oz)
For Father’s Day 2015 Chef Mavro is the Top Choice Honolulu restaurant with wagyu beef, lobster, wine pairings and lots of irresistible choices on the Spring Menu. Reserve now for the best times (808) 944-4714 Gift certificates also available.
Surveys by The National Restaurant Association confirm that “consumers say the most important factor for choosing a restaurant for their special Father’s Day meal is dad’s favorite restaurant, regardless of specials (60 percent).”
Dad will be excited to learn that Chef Mavro’s signature dish “Onaga baked in a salt crust” is on the menu! Back by popular demand for just a few weeks starting June 3 and continuing through Father’s Day, this dish is not to be missed. The fish-shaped crust is opened table side revealing a perfectly cooked fillet of onaga on a bed of spinach. Plated and served with a sauce of tomato, ogo and fresh herbs as the delicious scent of tarragon and chervil wafts across the dining room!
Check out the current issue of Honolulu Magazine for a story on “Classic Dishes” that features Chef Mavro’s Onaga Salt Crust on page 25. Also on that page is Ethel’s Grill a Chef Mavro pick for a casual lunch to enjoy their classic dish ahi tataki! (just click on the scan to enlarge).
Chef Mavro restaurant offers the best Tasting Menu in Honolulu with the highest food rating in Hawaii 18/20, Gayot. In French restaurants it’s called a Grand Degustation menu defined in part as a “careful, appreciative tasting focusing on the senses, high culinary art and good company!”
Tasting Menus are a growing trend for culinary travelers who have only one night to experience a destination restaurant and for local residents celebrating an occasion. At Chef Mavro the tasting menu offers quarter portions of everything on the Spring Menu so it’s not too much. Wine pours are also appropriate for the tasting menu. Chef Mavro restaurant is unusual in that it’s OK if some guests order the Tasting Menu and others order the 4-course menu (95) or the 6-course (139).
Chef Mavro Tasting Menu 185
Wine Pairings with sommelier selections 125
foamed chilled potato leek soup, diced watercress kanten
meli-melo of spring upcountry vegetables
sumida farm watercress, tapenade vinaigrette
on sauce verte
tournesol, 2013 rose, napa valley
poached taylor farms shigoku oysters on baby leek salad
lemongrass kanten, sriracha trout roe, ogo mignonette
domaine laroche, 2012 chablis premier cru, vau de vey, france
seared hudson valley foie gras with island mango
foie gras mousse in brioche
royal tokaji, 2008 tokaji aszu, five puttonyos,hungary
steamed day-boat snapper chinatown style
shiitake mushrooms, ginger, sizzled grape seed & sesame oil
fried cilantro & green onion
joh. jos. prum, 2011, riesling kabinett wehlener sonnenuhr, mosel
roasted keahole lobster, island sweet corn & shiso fritter
charred poppy seed asparagus
crustacean espelette emulsion
moone-tsai, 2012 chardonnay, charles heintz vineyard, sonoma coast
berkshire pork loin & crispy belly pho
pickled green papaya, mung bean vermicelli
pork consomme, kale & thai basil, aleppo pepper
andis, 2012 cabernet franc, sierra foothills, california
provence roasted niman ranch lamb loin
socca & basil ratatouille, sweet spiced lamb jus
louis barruol, 2011 cote rot, neve, rhone valley
100% wagyu medallions, loco moco, sauteed pa’i’ai
poached quail egg, young carrot vichy moderne
flavored with ginger & cumin, pinot noir essence
bergstrom, 2012 pinot noir, silice, chehalem mountains, ava
pan fried big island goat dairy feta cheese
long pepper, sage honey crisp
salad of poha berry & frisee, mac nut snow
domaine huet, 2009 vouvray, le haut lieu, demi-sec, loire valley
honeydew melon in champagne gelee, fresh mint
rosemary roasted pineapple & semifreddo, guava gelee
coconut sorbet, sansho crumble
maculan, 2012 dindarello, veneto
waialua chocolate bar, yuzu guri guri, chiboust, & caramel
sesame crumbs, basil essence
w & j. graham’s 10 year tawny porto
earl grey blackberry macaron
guava pate de fruit
sea salt caramel
“Best dining in Honolulu” is a frequent comment by guests of Chef Mavro restaurant. Gayot just awarded Chef Mavro a coveted spot on their 2015 Top 40 Restaurants in the U.S. for the 8th year! And Chef Mavro restaurant earned a Gayot food rating of 18/20, the highest food rating in Hawaii. But fine dining goes beyond the food to ambiance and service.
This top Honolulu restaurant continues to offer an ambiance designed for conversation (even for groups of 6-10, table conversation is easy; no need to shout to be heard). Also guests notice the luxurious soft feel of Egyptian cotton napkins instead of nonabsorbent synthetics. And knowing that you’re in a clean environment dining on fresh linen tablecloths instead of placemats. These are touch points of the best fine dining in Honolulu.
Service is personalized and friendly. Expert servers are there when you need them. Always.
Where is the best fine dining in Honolulu? Just 5 minutes from Waikiki at Chef Mavro restaurant. Experience great food, expert friendly service and a dining room accented with Hawaii art and described by some as “Hawaii-style residential.” Book your table at Chef Mavro in advance. We want you to have your preferred date and time. Walk-ins are welcome too.
Honolulu restaurant Chef Mavro adds his Mom’s Pistou Soup
Mother’s Day Dinner only Sunday, May 10
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.
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.
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 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.
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.
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.”
Gather family or friends 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.
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
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
Chef Mavro restaurant (808) 944-4714 2015 AAA Five Diamonds; highest food rating in Hawaii 18/20, Gayot
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!