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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



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.


feta quince   Wine pineau des charentes photo (2)

LA Diva recommends Honolulu restaurant Chef Mavro for New Year’s Eve

LA Diva Patti Pietschmann recommends Chef Mavro for New Year’s Eve. Only a few tables still available. (808) 944-4714

The 8-course feast ($200) offers wine pairings ($98) that are not to be missed including a Warre’s 1985 Vintage Porto paired with the Grand Dessert:

le grand dessert 2014
warre’s, 1985 vintage porto

Chef Mavro New Year's Eve 1985 Warr'es Porrto

Fresh Perigord Truffles tableside at Chef Mavro restaurant

Truffled Egg lo res1606Be among the first to savor this year’s fresh truffles flown in from France. Return guests make a special trip to dine at Chef Mavro this time of year lured by the irresistible even intoxicating allure of fresh Perigord truffles! Here’s one of the top recipes of the season:

egg – truffle
from peterson’s upland farm, truffle “osmose,” potato mousseline, chervil, serrano ham ribbons
wine pairing: jean-marc brocard, 2011 chablis premier cru “montée de tonnerre”
“complex flavors of peach & wet stone, flinty dense finish”

Pastry Chef Elizabeth Dippong featured in Modern Luxury Hawaii


Modern Luxury Hawaii always has the scoop on life’s pleasures and the Holiday issue is no exception. “Now in Hawaii” (page 54) previews Chef Mavro’s new Pastry Chef Elizabeth Dippong. Senior Contributing Editor Diane Seo filed this report:

“Chef Watch
Sweet Paradise Just months into the job, Chef Mavro’s new pastry chef, Elizabeth Dippong, already has earned raves for her chocolate mango dacquoise—layered with Madre chocolate—and guava-olive oil sorbet, with guavas from Frankie’s Nursery in Waimanalo. The 30-year-old Cleveland native and The Culinary Institute of America graduate, who previously worked as a pastry supervisor at The Modern Honolulu, jumped at the opportunity to devise her own sweet creations at the Michelin-rated restaurant helmed by chef George Mavrothalassitis. “In San Francisco, I worked at Boulevard, a one-star Michelin restaurant, and I was missing fine dining,” Dippong says. “I was missing the creativity that’s involved and the plating style. It’s nice to be able to have my hands in everything and to get to create and produce dishes from start to finish.” 1969 S. King St., McCully/Mo‘ili‘ili, –DS”

Chef Mavro new Feta Cheese Persimmon recipe

Chef Mavro just came up with yet another exciting flavor combination of pickled persimmon and North Shore sea asparagus, Frankie’s Nursery fresh green peppercorn accented by li hing mui. Big Island feta is fried (according to a technique learned from fish house owner Manos on Symi where Chef’s father was born) and layered with country bread tuiles baked daily by Pastry Chef Elizabeth Dippong. Add tableside service of Volcano Island’s rare hawaiian organic white honey and voila! A reason in itself to join us for the Autumn Menu.

Since this is a last-minute change to the menu, there was no time for our usual wine pairing committee to meet. Sommelier Doug Johnson did a great job finding the Chateau de Montifaud, Pineau de Charentes “jeane blanc.” We look forward to your comments on this new recipe. Bon Appetit!

feta cheese – persimmon
hawaii island fried feta cheese, layered with country bread tuiles
salad of pickled persimmon, sea asparagus, green peppercorn, li hing mui, rare hawaiian organic white honey
chateau de montifaud, pineau de charentes “jeune blanc”
“unique blend of cognac & unfermented grape juice; slightly sweet, hints of melon, caramel & spice”

Wine Feta Persimmon         Feta persimmon best

A flight of Hawaii tropical fruits at Chef Mavro – only one more week

Exotic fruits at Chef Mavro - from rainforest to table

Complimentary pre-dessert course: Haupia Green Peppercorn Coulis; Confit Jackfruit Li Hing Mui; Roasted Sapote Ice Cream and unadorned Meli Kalima Pineapple.


From now-Sunday, November 17, all guests of Chef Mavro will enjoy “Taste Exotica – Rainforest to   Table,” a complimentary flight of Hawaii’s tropical fruits served just prior to the restaurant’s famous desserts.

Pastry Chef Elizabeth Dippong collaborated with Frankie’s Nursery in Waimanalo to select four of Hawaii’s exotic fruits that   are by definition “excitingly different!” Then she spun each fruit into a mini-tasting experience that best showcases that fruit. Grown with expertise and love by Frank & Lyn Sekiya and harvested specially for this promotion, featured fruits will include Jackfruit, Mamey Sapote, Meli Kalima Honeycream Pineapple, and Green Peppercorn.

“Part of my mission is get people to try foods (and wines) that are out of the mainstream. Elizabeth and our team are having fun coming up with ways to show Hawaii fruit at their best,” commented Mavro.

Honolulu best restaurants 2013 “Critic’s Choice Fine Dining” to Chef Mavro restaurant

Here’s an excerpt from the annual Honolulu Star-Advertiser’s Best Restaurants 2013.   Chef Mavro restaurant won the 2013 award “Critic’s Choice Fine Dining.”

“Local touches are never far, though they get upscale treatment, such as Indochine-style poached Keahole lobster served over long rice beside Kurobuta pork kau yuk, ladled with tamarind and lemongrass broth. And an “ahi bowl” of spicy big-eye tuna topping steamed basmati rice is accompanied by velvety sea urchin and aleppo pepper aioli dotted with ogo with a side of soy sauce powder adding its umami effect.

Pastry Chef Elizabeth Dippong creates dazzling finale dishes combining savory and sweet.”

Elizabeth Dippong and Kevin Hirahara

Pastry Chef Elizabeth Dippong with Sous Chef Kevin Hirahara at the 2013 ‘Ilima Awards party to benefit Diamond Head Theatre.


In fact, Elizabeth wowed the crowd of 500 this week at the Honolulu Star-Advertiser ‘Ilima Awards party to benefit Diamond Head Theatre with tastings of her new Madre chocolate dessert:

chocolate – black sesame

madre chocolate cremeux, black sesame seed caramelized rice,
orange meringue, hazelnut dragées, butterscotch crisp & sauce

wine pairing: broadbent, 10 year malmsey madeira, portugal
“light & elegant with hints of toffee & mandarin orange, balanced & smooth

click here for the complete Chef Mavro story:

Chef Mavro loves Hawaii Opera Theatre (HOT) & offers After-Opera dinners tonight

Join us tonight for an “After Opera” Dinner!

Chef Mavro supports the arts in Hawaii and loved the Friday performance of Puccini’s Turandot.  Just click below to get tickets for  this afternoon’s 4 p.m. curtain and then reserve your “After Opera” table at Chef Mavro by calling us 944-4714 (or book online).  This exhilarating opera will leave you in the mood to enjoy a glass of wine over dinner to chat about the opera’s question, “What would you do for love?”

Information on the opera and tickets:

Shown here, Chef Mavro’s new Watercress, Fiddlehead Fern & Heart of Palm Salad.  And the Wagyu Beef, Oxtail Loco Moco, Quail Egg dish.

Salad watercress fiddlehead fern

wagyu oxtail loco moco

Guest on Honolulu “one of Earth’s great restaurants”

Orange pincushion protea flown in from Maui for Chef Mavro's tabletops

Orange pincushion protea flown in from Maui for tabletops

Mahalo to a guest from Washington D.C. who just posted on Yelp with Five Stars. Mahalo from the Chef Mavro team!

“One of Earth’s great restaurants”
posted Oct. 9, 2013 by Barry O. Washington D.C.

“Spectacular cuisine/service.  Eye-watering price makes it a special occasion meal, for sure, but, we’ve never regretted a single cent spent at Mavro.  Chef is from Cassis/Marseilles and his southern French roots are evident.  One memorable dinner on Mothers Day found us being served Chef’s mother’s own pistou recipe table side with gentle description and memories conveyed.  Have breakfast the next day in Kaimuki at Town and you may run into Chef and his wife, there.  One of Earth’s great restaurants.”

Honolulu Magazine food editor recommends new Autumn Menu

Chef Mavro dessert Lilikoi Cremesicle

Today’s Biting Commentary, Honolulu Magazine’s online newsletter covering  what’s hot in the local dining scene, featured Chef Mavro’s exciting new Autumn Menu. Pictured in the newsletter is Pastry Chef Elizabeth Dippong’s taste sensation Lilikoi Cremesicle, passion fruit & vanilla “cremesicle,” sauternes gelée, anise coconut froth, macaroon crisp.

Wine pairing:  la spinetta, 2012 moscato d’asti “bricco qualia”

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