Chef Mavro Summer dish Abalone Tarama

Big Island Abalone, lime juice, hanapepe salt, mint cucumber tzatziki style, almond milk greek caviar mousse, house pita bread.

Chef Mavro restaurant recommended by Modern Luxury Hawaii August 9, 2013

by Kai Andersen and Diane Seo

“Leave it to James Beard Award-winning chef George
Mavrothalassitis to wow with his new summer menu dubbed Return from
Provence. We suggest you splurge with the Grand Degustation, an 11-course sampling that wows with the very first bite. (How could you not
love the abalone, served with a light, airy tarama?) The symphony
continues with Indochine-style poached Keāhole lobster and squab
served in papillote. The final dishes like the goat cheese ice cream
are simply marvelous. With menus like this, it’s no wonder, then, that
Gayot selected the Mō‘ili‘ili eatery as one of the 2013 Top 40
Restaurants in the U.S., the only Hawai‘i establishment on the list.
1969 S. King St., McCully/Mō‘ili‘ili, 944.4714, chefmavro.com