Don’t miss this review of Chef Mavro’s current menu by Honolulu Magazine dining editor & restaurant critic John Heckathorn:

an excerpt   “…what I’d eat for my last meal.  I’d want Mavro’s Peterson’s Farm egg, first suffused with truffles, then poached and served with a potato mousseline, Serrano ham and chervil. Shaved truffles on top, of course.It’s warm, soft, not too gooey.  It’s got fabulous mouth feel, umami galore, and it hits every flavor cluster in the repertoire.”

Truffled Egg "Osmose" at Chef Mavro