Chef Mavro preparing Onaga Baked in a Hawaiian Salt Crust - hint: you don't eat the crust; it's there to protect the fish from overbaking in the oven.

Chef Mavro Cooks Greatest Hits for Limited Time from September 7, 2010

HONOLULU — Guests keep calling “Hana Hou!” (do it again!) for Chef Mavro to bring back their favorite recipes from the restaurant’s 12-year history.  Starting Tuesday, September 7, 2010, for a limited time, Chef Mavro will prepare some of his most-requested creations.  The special 6-course menu ($120) will be in the spotlight although the restaurant’s 3-course ($69), 4-course ($78), and Grand Tasting menus will also be available. Guests are welcome to move recipes from one menu to another including the Hana Hou selections. This makes it easy to enjoy just one or two of the greatest hit recipes as part of a 3- course or 4-course menu.

“In my kitchen we’re always working on new recipes and setting new trends but now we’re going to pause for a few weeks and cook the guest favorites of the past,” explained Mavro.

Many will make a special trip in the next few weeks to remember or discover why one particular recipe caught the attention of foodies everywhere. Chef Mavro’s most famous creation “Onaga baked in a Hawaiian Salt Crust, fines herb-ogo sauce” won GQ magazine’s top 10 recipes, earned a cover spot in The New York Times’ food section, regaled guests at a James Beard awards gala, and was celebrated around the world for decades.

About 5 years ago when Chef Mavro calculated that he had made it over 80,000 times, he exclaimed “No more!”   Until now when the aromas of tarragon and Provencal herbs will again fill the dining room as the Onaga in a Hawaiian Salt Crust is served tableside, turning heads and inspiring guests to say simply “I’ll have whatever they’re having!”

Also guests can again savor the award-winning flavors of “Ahi Tartare & Caviar, Keahole Lobster with a chorizo puff, Wagyu Beef with chimichurri sauce, and Li Hing Mui goat cheese tatin.  Then there are the famous Lilikoi Malasadas, chosen as one of America’s Best Doughnuts and the only recipe that has remained on the otherwise seasonally changing menus since the opening.  A Chef Mavro greatest hits menu would be ridiculous without this celebration of tropical flavors that remains his most popular dessert.

George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a lifetime achievement award and the top U.S. culinary honor. Chef de cuisine Kevin Chong and Sommelier/Manager Todd Ashline are integral parts of everything the restaurant achieves. Reservations confirmed here 24/7 .

Hana Hou!
(an encore performance of Chef Mavro’s greatest hits)

ahi tartare & caviar

bigeye ahi, seasoned with hanapepe salt

topped with california estate malossol caviar, taro chip, ponzu glaze

keahole lobster a la coque

cream of kahuku corn, chorizo puff, crustacean essence

onaga baked in hawaiian salt crust

GQ Magazine “1993 Golden Dish Award” by Alan Richman
longtail snapper, fines herb-ogo sauce

100% wagyu beef

sautéed strip loin medallions, braised short rib chimichurri

pancetta brussels sprout, celery root puree, pinot noir sauce

big island goat cheese tatin

li hing mui caramelized granny smith apple, hirabara baby greens

lilikoi malasadas

guava coulis, pineapple-coconut ice cream

Make a Reservation

A greatest hit - Keahole Lobster Chorizo Puff