Chef Mavro's Blog

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Honolulu Dining Reviews by French guidebook Chef Mavro restaurant

Who wants to practice their French? We’ll translate the last sentence “Everything, absolutely everything, is excellent.” This French guidebook recently combed through Honolulu to get their discriminating readers on the path to great food.

“George Mavrothalassitis est un Chef français qui cartonne à Hawaii. Originaire de Marseille, il s’est installé à Honolulu il y a une vingtaine d’années et n’en est plus jamais parti (et on le comprend !). Très talentueux, il crée des plats au croisement de la cuisine hawaiienne et française. Sa spécialité c’est le poisson mais vous pourrez aussi vous régaler de viande. Les menus changent à chaque saison pour pouvoir mieux travailler les produits locaux. Tout, absolument tout, est excellent.”

French Guidebook Petit Fute

French Guidebook Petit Fute

 

Celebrate Mother’s Day with a Chef Mavro feast

Guava Three Ways!
a “déclinaison” of Hawaiian guava confit, chiboust and sorbet
white peppercorn pavlova, hibiscus shave ice, vodka coulis

Celebrate Mother’s Day at Chef Mavro and your whole table will have choices! The award-winning menus at this Honolulu top restaurant are flexible in that you can move dishes from one menu to another. Of course Chef has designed each menu to be a delicious progression of flavors but when it’s time to order you choose what you like best.  Our Vegetarian Menu is also available and posted in the Menu section of this site.  Chef Mavro restaurant is Hawaii’s choice for celebrations in part because the ambiance is comfortable for conversations.

Reservations on Mother’s Day from 5:30 p.m.  (808) 944-4714, email chef@chefmavro.com or on this site through OpenTable. We look forward to welcoming you!

CHOCO BEST

Waialua Chocolate “marquise,” brick crunch, candied macadamia nuts
dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis

 

 

 

Challenge Accepted Blog – Chef Mavro Menu Review

Spring Wagyu chimichurri celery root

Enjoy a detailed description of our current Spring Summer Menu by a New York guest who posted today.  Pictured above is our photo of the current Wagyu dish but check out her photo which is even better. Blog post excerpt:

 

“If you want to talk about Bucket List Worthy culinary experiences, we really need to discuss Chef Mavro in downtown Waikiki. After dining there with foodie friends {who put our foodieness to outright shame}, I’m just amazed…It’s the most gourmet farm-to-table restaurant I’ve ever experienced!

Read more of Kristin Saling’s review and discover an inspiring blog “Challenge Accepted. Life is Short. We should treat it like an adventure”  Kristin has Bucket Lists in progress for New York and Hawaii.

http://kcsaling.com/chef-mavro/

A letter from Chef Mavro with stories about the new Spring Summer Menu

The beginning of a letter written by Chef Mavro with stories about the new Spring/Summer Menu

Catch best hi res

Hello friends!

My new menu is a love letter to Hawaii!

To start with, as you may know, I am from the south of France where we take fish cookery very seriously. Since I have been living in Hawaii. I had to reconsider all my fish recipes. Fish here are very different from what we find in Mediterranean sea & better adapted to Asian cuisine. So, if you are craving a Sole Meuniére, you are in the wrong restaurant!

The fish that are more similar to Mediterranean are the snappers such as Onaga, Opakapaka, Ehu, Uku…For this new dayboat catch recipe I decided to take my inspiration from a Chinese cooking technique.

I offer the sizzled onaga Chinatown style, which in fact has little variation from the original recipe. If nothing is wrong about a dish why fix it!

The fillet is steamed & placed on a bed of Basmati rice, topped with very thin slices of shiitake mushrooms. We sizzle the fish with very hot grape seed- sesame oil flavored with garlic, ginger & shoyu (soy sauce if you are not from this part of the planet). The fish is presented to your table with fried green onions, cilantro & ginger on top.

I thought good luck Doug for the wine selection!

He surprised us again! Every wines was working but we finally chose the “melon, orange blossom & peach aromas” of Botani, 2012 Moscatel from Spain.

Maitake lo res

Maitake mushrooms, my favorite for the season. They are lightly baked, and mixed with Big Island heart of palm, poha berries, baby arugula & sea asparagus tempura. Every ingredients is cooked or seasoned separately. Every ingredient needs special attention & care. Then, they are mixed together on the top of a madras curry dressing.

The last thing we want to do is to offer a boring salad. The last thing our sommelier Doug Johnson wants to do is to select boring & too predictable wines to our Food & Wine pairing committee. Believe me nothing is boring on the new menu…and the winner was the “lemon curd lively flavored, chamomile & white peach,” Henri Bourgeois, La Côte des Monts Damnés, 2011 Sancerre.

(more of Chef Mavro’s letter will be posted soon) Email us at chef@chefmavro.com with a note “please send me Chef’s letter” and  we’ll send you the entire letter with photos now.

Chef Mavro only Hawaii restaurant on 2014 Gayot Top 40 U.S. restaurants

wagyu oxtail loco moco

Wagyu Oxtail Loco Moco on the menu now!

As reported in Pacific Business News

Mar 5, 2014, 1:19pm HST Updated: Mar 5, 2014, 2:39pm HST
Chef Mavro once again only Hawaii restaurant on Gayot’s top 40 list
Bill Cresenzo
Reporter- Pacific Business News

A luxury lifestyle review magazine has named Honolulu’s Chef Mavro, once again, one of the top 40 restaurants in the United States. Gayot gave Chef Mavro a score of 18 out of 20.

“Thanks to the formidable skills of chef-owner George Mavrothalassitis, the results of this sublime culinary marriage are always elegant and intriguing,” the magazine said.

The magazine cites the restaurant’s “onaga baked in a rosemary-thyme Hawaiian salt crust, with spinach, tomato, ogo and fines herbes sauce; roasted lobster à la coque with lemon grass accents; and Wagyu beef medallions with yuzu kosho, and oxtail quail egg loco moco, sansho jus, baby broccoli and potato mochi.”

read more:

http://www.bizjournals.com/pacific/news/2014/03/05/chef-mavro-once-again-only-hawaii.html

complete 2014 Gayot Top 40 Restaurants in the U.S.  http://www.gayot.com/best-restaurants/finestrestaurantsusa.html

Black Perigord Truffle Experience at Best Honolulu Restaurant

Check it off your bucket list! To taste fresh truffles. For only another few weeks will you be able to savor the magical earthy flavors of fresh black Perigord truffles flown in from France. Sliced tableside over one or all of the truffle-friendly dishes on the Winter Menu. $27 per dish. Chef Mavro’s passion for quality is legendary! Only the best ones will arrive at your table.

There has never been a better time to experience this restaurant as they recently won the AAA 2014 Five Diamond Award for excellence in food, service and ambiance.

Fresh truffles at Chef Mavro

Many dishes call out for fresh truffles:
Duck – Star Anise
free range duckling from grimaud farm in double cooking
fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts
braised fennel, star anise duck jus
wine pairing: château boutisse, 2009 saint emilion grand cru

and here is Pastry Chef Elizabeth Dippong’s handcrafted truffle ice cream!

Truffle Ice Cream

Last minute tables celebrate Valentine’s

Valentine's Dessert2014

Madre Chocolate Cremeux, cocoa nib hearts, macadamia nut praline, lilikoi caramel, brandy chocolate ice cream & parfait

Your romantic Valentine’s table is available at Chef Mavro on Feb.  16! Enjoy our flexible Winter Menus from $85 (4 courses)
and savor our Pastry Chef’s special Chocolate Romance Dessert! 944-4714

 

Valentine’s Menu at Chef Mavro on Feb. 15th too

Chef Mavro interior

 Chef Mavro’s Romance Menu – A Feast of Fine Wines & Seductive Dishes

On Sat. Feb. 15 we will offer only our special 6-course Romance Menu 6-courses 155.00   wine pairings 75.00

 caviar
white sturgeon malossol caviar
poached pacific oyster, baby leek, coconut froth
wakatake “onikoroshi,” junmai daiginjo sake, shizuoka prefecture

“osmose”
peterson’s upland farm egg, truffle “osmose,” potato mousseline
chervil, serrano ham ribbons
jean-marc brocard, 2011 chablis premier cru “montée de tonnerre”

foie gras
seared hudson valley foie gras, li hing mui granny smith tatin
domaine de l’alliance, 2010 sauternes

lobster
keahole lobster risotto
white asparagus, crustacean essence
breggo cellars, 2012 pinot gris, anderson valley
or
our sommelier selection
bruno colin, 2011 chassagne-montrachet  premier cru “morgeot”
(by the glass 39.00 or add 9.50 to seven course pairings)

wagyu
100% wagyu beef medallions, honey crisped brussel sprouts
celery root purée, pinot noir sauce & chimichurri
ridge vineyards, 2011 lytton springs estate zinfandel, dry creek
or
our sommelier selection
sequoia grove, 2008  “cambium”, rutherford
(by the glass 39.00 or add 9.50 to seven course pairings)

goat cheese
hawaii island goat cheese, “minute” strawberry jam
baby arugula, frankie nursery green peppercorn, honey candy
domaine huet, 2007 vouvray demi-sec, loire valley

pre-dessert
honeydew melon in champagne gelée, fresh mint

chocolate
madre chocolate crémeux
cocoa nib hearts, macadamia nut praline, lilikoi caramel
brandy chocolate ice cream & parfait
blandys, 15 year madeira

mignardises

truffle option:  “fresh perigord truffles – flown in from france” sliced tableside over truffle-friendly dishes   87.00 for chef’s four truffle-friendly selections
or add 27.00 per dish

Champagne & Protea 20090801_021

Onaga Salt Crust celebrates 2014 AAA Five Diamond Award

Onaga Baked in a Hawaiian Salt Crust

A Chef Mavro Signature Recipe

Wayne Harada let his Facebook friends know that Chef Mavro’s famous recipe, Onaga Baked in a Hawaiian Salt Crust, is back on the menu!

“Starting tonight (January 21, 2014), Chef Mavro is bringing back his famous Onaga Baked in a Rosemary Hawaiian Salt Crust at his King Street dining palace. But just for three weeks.

The homecoming marks Mavro’s 2014 AAA Five Diamond Award from the American Automobile Assn. (Triple A), which gives only 0.2 per cent of the 30,000 restaurants reviewed the Five Diamonds.

If you’ve had this, you know: the onaga is encased in salt, baked and served with flair; it’s a delish delight, not just for the palate, but for the splendid tableside presentation, where the baked fish with its salty coat is hammered right in front of the diner and served with a sauce of tomato, ogo and herbs.

I first encountered this mastery when Mavro was with La Mer at the Halekulani Hotel. Since then, the recipe has gone mainstream: one of GQ’s Top 10 Recipes of the Year and one fully printed in the New York Times.”

Friend Wayne on Facebook for insider news of Hawaii’s entertainment scene! Wayne Harada, entertainment editor, Honolulu Star-Advertiser

https://www.facebook.com/wayne.harada.5

 

 

Quince added to Big Island Feta Cheese recipe

Chef Mavro’s commitment to seasonal ingredients brings the freshest ingredients to your table.  The very popular cheese course is now updated with quince coming onstage as persimmon is no longer in season.  Quince are poached in white wine, li hing mui and sugar, then tossed in a vinaigrette before joining the Big Island feta in a recipe that a number of guests have marked as their favorite dish. The wine pairing Chateau de Montifaud, Pineau des Charentes “Jeune Blanc” has also become a guest favorite as the sweetness acts as a foil for the briny character of the sea asparagus, the feta and the vinaigrette.  Sommelier Doug Johnson always strives to feature unique wines and this is a good example.

quince

feta quince   Wine pineau des charentes photo (2)

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