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OpenTable Diner’s Choice
Chef Mavro Restaurant
2013 Top 100 Best Service Restaurants in U.S.
…as voted by OpenTable Diners
Based on more than 5 million restaurant reviews over the last year, OpenTable diners identified Chef Mavro restaurant in Honolulu, HI as among the Top 100 restaurants with the “Best Service” in the nation.
These awards reflect the combined opinions of more than 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.
“Superior service is the cornerstone of fine dining,” said Caroline Potter, OpenTable Chief Dining Officer. “The honorees at these winning restaurants are taking hospitality to another level, and diners are taking note, rewarding their efforts with rave reviews and return visits.”
Would you like to see Honolulu fine dining food photos of the new Chef Mavro Spring Menu? Just click on Gallery and see what Chef Mavro and his culinary team are preparing for you right now! Keahole Lobster – Lemongrass is just one of the exciting new dishes. Waghu beef anyone? The first five food shots in Gallery are from the current menu but there’s more. Watch this space where we’ll soon post an image of the new Spicy Ahi appetizer.
Chef Mavro describes the new Wagyu Beef dish now being served:
“The strip loin is lightly roasted (you don’t want to destroy this beautiful marbling by overcooking it). The chuck short rib is braised & topped with chimichurri (kind of an Argentinian pesto, no basil but oregano & cilantro). The dish is accompanied by parsnip purée and a salad of baby beet.”
Read Chef Mavro’s letter to guests for a delicious peek at the other dishes on the new Spring Menu!
As reported on February 3, 2013 by Wayne Harada, entertainment columnist, Honolulu Star-Advertiser, Hawaii Five-O star Alex O’Loughlin (who plays Steve McGarrett in the popular TV drama) and pro surfer Malia Jones chose Chef Mavro for a romantic 6-course dinner that begins with Peterson Upland Farm Egg with fresh Perigord Truffles.
O’Loughlin remarked to Chef Mavro’s wife: “I’m a foodie so I’m loving this. Your husband is a great talent!”
Yelp reviewer posts about her Chef Mavro romantic dinner
Christina from Waipahu, Oahu January 14, 2013
I’ve been here twice with my boyfriend. Both to celebrate our anniversary. I have to say it’s a perfect romantic spot without the crazy fake Hawaiian gimmicks. For both anniversaries my boyfriend ordered flowers through them and they were waiting at the booth when we arrived (which I’m trying to determine if it was a coincidence that we were in the same spot as the previous year). The flower arrangement were beautiful! The staff gave fantastic service. I love how they tactfully found out our anniversary year. Which ended up on a delightful little cake with “Happy 9th Anniversary!” written on the plate.
This year my favorites was the Egg Truffle and Lemongrass Lobster. Considering my family is from Thailand, I have to say he pulled off the lemongrass very well. It’s similar to Tom Yum but with his own flair. I’ll never be able to recreate it. The Egg Truffle made my mouth happy. I love a good poached egg and the truffle is always a plus.
I’m pretty excited to see his next winter menu when we return for our big one o anniversary. I refuse to have our anniversary anywhere else. Same place but different menu? Love it!
Chef Mavro is such a romantic restaurant that Valentine’s goes on for two days! On February 13 and 14, Chef Mavro is preparing the most seductive Valentine’s dinner with the best ingredients in the world including caviar, Island snapper, lobster & wagyu beef and Pastry Chef Lynette is working her magic with chocolate and griotte cherries. Truffles flown in from France are a delicious option and the wine pairings irresistible. A romantic evening at Chef Mavro to be remembered forever! Reserve now (808) 944-4714.
Valentine’s Romance Menu
Wednesday, February 13 and Thursday, February 14, 2013
“fresh perigord truffles – flown in from france”
sliced tableside over truffle-friendly dishes
add 27.00 per dish or add 87.00 for four dishes
(t) truffle friendly
chilled kabocha soup flavored with curry, bacon foam
UNI – CAVIAR
“oursinade,” sea urchin mousse – osetra caviar
OHYAMA, “GINSUIKA” JUNMAI GINJO SAKE
“soft sweetness, floral with delicate acidity”
FOIE GRAS – MELBA (t)
hudson valley foie gras au torchon
li hing mui poached peach, cocoa nibs
semi-sweet chocolate sauce, brioche crouton
CHATEAU ROUMIEU-LACOSTE, 2009 SAUTERNES
“intense fig & apricot, delicate sweetness”
CATCH – GRENOBLOISE (t)
day boat catch wrapped in brick
truffle accented cauliflower florettes
essence of pinot noir, grenobloise sauce
DOMAINE DE TERREBRUNE, 2011 BANDOL ROSE
“smoky cherry & raspberry flavors marked by accents of white pepper”
LOBSTER – TRUFFLE (t)
truffled keahole lobster risotto, crustacean essence
JEAN-MARC BROCARD, 2010 CHABLIS “VAULORENT”
“richly textured flavors of citrus & crushed stones”
ANTOINE JOBARD, 2010 MEURSAULT “EN LA BARRE”
“mineral-driven & intensely focused; classic flavors of orange, spices & hazelnuts”
(by the glass 39.00 or add 9.50 to wine pairings)
WAGYU – CHIMICHURRI (t)
100% wagyu beef medallions, braised short rib chimichurri
pancetta brussels sprout, celery root puree, pinot noir sauce
AU BON CLIMAT, 2008 PINOT NOIR “ LA BAUGE AU-DESSUS”
“bright bing cherry & strawberry aromas, with hints of sage and damp earth”
MICHELE CHIARLO, 2006 BAROLO “CANNUBI”
“intense black currant, licorice & spice; lush yet delicate, mineral notes & a silky texture”
(by the glass 39.00 or add 9.50 to wine pairings)
honeydew in champagne gelée, fresh mint
QUINTA DO CRASTO, 1995 VINTAGE PORT
“complex & integrated layers of baked dark fruit & ground spices”
(with truffles on chef’s selections add 87.00)
wine pairings 63.00
Pastry Chef Lynette’s current fine dining dessert at Chef Mavro restaurant includes Madre chocolate from the Big Island crisped with Hammons black walnuts hand harvested from wild trees in the mid-west. Chef Lynette always seeks out the most delicious ingredients for her innovative desserts. Her relationship with Kailua, Oahu based Madre chocolate ensures that she receives their very best chocolate from Big Island farms. Then she brings in fresh black walnuts from a family-owned business in Missouri to crisp the Madre chocolate block. This flavor-packed dessert also features a white chocolate ball with chopped fresh Perigord truffles rolled in cocoa nips, tarragon ganache, pear coulis, and molokai black salt. Wine Pairing: Alvear, “Solera 1927” Pedro Ximenez, Montilla-Morilles, Spain
Gorgeous photos by Katei Gaho of Chef Mavro catering at famous Honolulu home! Top Japanese Magazine Katei Gaho followed Chef Mavro to the prestigious Liljestrand House on Tantalus for a private lunch. Then the crew visited the Honolulu fish auction and many of Chef Mavro’s boutique farmers who grow the specialized produce featured in the many famous dishes of this fine dining Honolulu restaurant. Catering at private homes in Hawaii and around the world is another service offered by James Beard award-winner Chef George Mavro.
Here’s a link to see more of the Vladimir Ossipoff designed Liljestrand House http://www.liljestrandhouse.com A one-0f-a-kind setting for Chef Mavro inspired Hawaii Regional Cuisine.
Fresh Perigord truffles sliced tableside over special recipes. See complete Winter Truffle Menu to whet your appetite for these rare delicacies. Available now for a limited time only.
Chef especially recommends truffle-friendly recipes for this fine dining option including: Peterson Upland Farm Egg, the Lamb Harissa, the Big Island Feta Long Peppercorn, the Chocolate Burgundy Truffle and the Catch Rataouille among others. One of the many reasons Chef Mavro is recognized as a top Honolulu restaurant.
Celebrate New Year’s Eve and the “Best of Provence and Hawaii” at Chef Mavro, Honolulu’s top fine dining restaurant. A gold and black decor will set an elegant stage for a feast of the world’s most rare and delicious treats. Reserve your table now as seating is very limited. 808-944-4714 or firstname.lastname@example.org.
the best of provence and hawaii
new year’s eve
grand degustation menu & with wine pairings
(Monday, December 31, 2012)
CHEF MAVRO GALA MENU
sea urchin froth, white sturgeon caviar, crème fraiche
wakatake, junmai daiginjo “onikoroshi” sake
egg – truffle
fresh périgord truffle “osmose” egg, from peterson’s upland farm
potato mousseline, chervil, serrano ham ribbons
domaine william fevre, 2010 chablis “bougros” grand cru
foie gras – balsamic vinegar
sautéed hudson valley foie gras, balsamic glaze, bed of savoy cabbage
mission fig poached in sweet wine, toasted portuguese sweet bread
château lamothe guignard, 1996 sauternes 2nd cru classé
onaga – ratatouille
long-tail red snapper, ratatouille “déclinaison,” zucchini ribbons
essence of basil & jus
domaine ladoucette, 2009 pouilly fumé
lobster – chorizo
keahole lobster à la coque, chorizo puff, crustacean essence
comtesse bernard de cherisey, 2010 puligny-montrachet premier cru “les chalumeaux”
duckling – chutney
grimaud farm muscovy duckling, gingered green papaya chutney
sweet kahuku corn fritter, “modern” bigarade sauce
antinori, guado al tasso estate 2008, bolgheri superiore
feta – long peppercorn
seared hawaii island goat dairy feta cheese, fried sage
apricot jelly, brick mille-feuilles, red onion confiture
rare hawaiian organic white honey
domaine des baumard, 2007 quarts de chaume
le grand dessert 2013
“déclinaison” of island madre chocolate
warre’s, 1985 port
wine pairings 98.00
By popular demand top Honolulu restaurant Chef Mavro is again flying in fresh Perigord truffles from France to add even more excitement to your fine dining experience of innovative regional cuisine. And adding a “Greatest Hit” recipe that is so truffle-friendly! Look for the (t) next to the truffle-friendly recipes on the complete menu posted on this site. Reserve your table now for December and January. Chef’s “truffle” letter will be posted tomorrow.
Egg Truffle Osmose
peterson’s upland farm egg, truffle osmose, potato mousseline, chervil, serrano ham ribbons
wine pairing: jean-marc brocard 2010 chablis 1er cru “vaulorent”
In the kitchen at Chef Mavro right now, fresh blinis added to a Flight of Sustainable Caviars (in an ice block) to be served tableside with creme fraiche. Guests ready to taste all three and choose their favorite!