Chef Mavro's BlogBlogging about food & wine
Evolution & Revolution at Chef Mavro Restaurant!
Small Plates for a casual meal or
the Chef’s Grand Tasting Menu
HONOLULU — Chef Mavro restaurant is shaking things up! Executive Chef Jeremy Shigekane suggested making space within the dining room for small plates and shareable dishes. Ever the champion of evolution and even revolution, chef/owner George Mavro replied “Mais oui!”
The restaurant’s interior design made it easy to create two restaurants in one. The more casual main dining room offers small plates while the semi-private room two steps up still offers the Chef’s Grand Tasting Menu.
Chef Mavro elaborates: “It’s a revolution given our reputation for prix fixe course dining! It’s an evolution as many of our guests want to come more often, dine faster and have choices on how much they eat.”
What is different? In the main dining room you can choose multiple small plates. Order what you like. Choose a few dishes to share for a quick bite. Or build your own menu and enjoy a leisurely meal.
Small plates at approachable prices range from $15 to Keahole lobster at $36. Also offered are side orders of cream corn, caper mashed potatoes, spinach and more to share for $12 each. Pastry Chef Jose Calpito’s extraordinary desserts range from $9-18 including his famous coconut tapioca halo halo (pictured above right).
Of course for lovers of Chef’s AAA Five Diamond regional cuisine tables are available in the refined ambiance of the semi-private dining room. The 9-course Chef’s Grand Tasting Menu at $175 is the popular choice for special occasions and for visitors celebrating their grand finale night in Honolulu.
See both menus. Open Tuesday-Saturday from 6 p.m. Limited seating for the Chef’s Menu.
www.chefmavro.com (808) 944-4714
Treat Mom to the Honolulu’s top restaurant! Highest food rating 18/20 Gayot. Comfortable ambiance for family gatherings. Call (808) 944-4714 or reserve online.
MOTHER’S DAY Dinner Sunday, May 14, 2017
PROVENÇAL PISTOU SOUP complimentary for all guests – a recipe from chef mavro’s mom!
spring beans, ham, tomato, country bread croutons
san daniele prosciutto
five courses with a choice of appetizer and a choice of meat course
foie gras parfait, basil, mint, long-pepper, orange gelée
chateau roumieu lacoste, 2014 sauternes
day-boat catch bourride, braised fennel
confit tomato, aïoli emulsion
DOMAINE DE TERREBRUNE, 2015 BANDOL ROSE, TERROIR DU TRIAS
roasted free range island chicken, tarragon mousse
island cream corn, sunchoke chips, sunflower seed chicken jus
JEAN FOILLARD, 2015 MORGON “COTE DU PY”
chuck short ribs braised in burgundy wine, mushrooms, carrots, yukon potato
GERARD BERTRAND, 2013 CIGALUS REDBLEND, AUDE-HAUTERIVE
GOAT CHEESE – a Chef Mavro signature
hawaii island goat cheese mousse, lemon, chive
one-minute strawberry jam, green peppercorns, arugula, honeycomb candy
DOMAINE MICHEL BREGEON, 2013 SEVRE & MAINE GORGES
waialua estate chocolate crémeux, pistachio ice cream
pain d’épice crust, toasted marshmallow, cherries
5 course menu 135.00
4 course wine pairings 48.00
Chef Mavro reveals his Travel Style – Here are a few highlights:
Favorite hotel: Four Seasons New York. Favorite cruise line: Seabourne. Favorite travel credit card: AMEX. Favorite island: Symi, Greece. Favorite beach: Bay Club, Mauna Lani. Favorite National Park: Estes Park in Colorado. Favorite fancy restaurant: Le Doyen, Yannick Aleno. Favorite hole-in-the-wall: Pizza Chez Etienne, Marseilles.
Read more at: http://www.johnnyjet.com/travel-style-chef-mavro-george-mavrothalassitis/
Chef talks about the inspiration for the new
“April in Paris” menu for a limited time only
Call (808) 944-4714
April in Paris – a French culinary journey
This Spring, numerous of the restaurant guests are leaving for a French vacation & especially for Paris. It is like an exodus to the same destination…what’s going on? But, since I didn’t have my French fix for awhile, to see my guests going to Paris & describing their schedule to me was like a torture…So what can I do? Cook French classic dishes!!! If you can’t go to Paris very soon, Paris is coming to your table in Honolulu…
April in Paris 4 courses
Note: Our 6 course and Grand Tasting Menus will also be available.
foie gras parfait
citrus, celery & sauternes glaze
romilieu lacoste, 2012 sauternes
wrapped in feuilles de brique crisp, cauliflower florets & purée
lemon-caper beurre mousseux
domaine des baumard, 2012 savennieres, loire
coq au vin
island free range chicken, simmered in red wine & cognac
steamed yukon potato
jean foillard, 2015 morgon “cote du py”
apple tart baked up-side down
hawaiian vanilla ice cream
Our new Spring Menu! Be among the first to savor the fresh clean flavors of Spring, Chef Mavro style.
Shown here is the Keahole Lobster Pho in tamarind broth, long rice, crispy pork belly, kaffir lime, green papaya, chervil, crustacean essence. Lobster dishes are among Chef Mavro’s best creations as his lobsters are always tender and bursting with flavor. Click here to see the complete menu.
News Friday, January 27, 2017
Chef Mavro Restaurant Earns 2017 AAA Five Diamond Award
HONOLULU -The American Automobile Association (AAA) announced today that Chef Mavro restaurant earned the 2017 Five Diamond Award. Since 2008 Chef Mavro is the only independently owned restaurant winner in Hawaii. AAA notes that only 63 restaurants have earned the AAA Five Diamond Rating in the past 12 months in the U.S., Canada, Mexico, and the Caribbean.
The AAA Five Diamond list is based on anonymous visits by trained AAA restaurant inspectors with only 0.2 percent of the 30,000 restaurants reviewed earning the top rating.
Chef Mavro’s flexible menus feature contemporary Hawaii Regional Cuisine and are reinvented frequently in collaboration with Executive Chef Jeremy Shigekane and Pastry Chef Jose Calpito based on new ideas and local market freshness.
As in the restaurant’s other national awards, Chef Mavro is in the familiar company of Le Bernardin, Per Se, Daniel, The Modern, Eleven Madison Park & Jean Georges in New York; and in California The French Laundry, Saison, Gary Danko & Benu among others. Link to 2017 AAA Five Diamond restaurant list: http://www.aaa.biz/Travel_Information/Diamonds/Awards/2017/January 2017 – 5D Restaurants.pdf
In the words of AAA:
“Five Diamond establishments represent the upper echelon of hospitality, redefining personalized service, using creativity to enhance guest comfort and providing memorable experiences,” Michael Petrone, director of AAA Inspections and Diamond Ratings said in a written statement.
Chef Mavro restaurant is the choice for romantic occasions in Honolulu. And for Valentine’s Chef features dishes sure to inspire love! Celebrate early, Friday-Monday, and enjoy our Chocolate Whispers Valentine’s Dessert, more menu choices, and more available times. Reserve Tuesday, February 14 for our one-night-only Gala Menu.
Tuesday, February 14 Valentine’s Gala Menu one-night only
Gala Menu 7 courses 178.00 wine pairings 66.00
poached shigoku oyster, topped with foie gras & ikura
royal tokaji, 2009 tokaji 5 puttonyos, aszu
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, calamansi crustacean essence
jean marc brocard, 2014 chablis 1er cru montée de tonnerre
steamed chinatown style on basmati rice, sizzled shiitake mushroom
ginger & cilantro
joh. jos. prum, 2012 spatlese riesling, wehlener sonnenuhr
périgord truffle crusted free range island chicken,
island cream corn, sunchoke chips, truffled chicken jus
jean foillard, 2014 fleurie, villie-morgon
australian tajima 9+ grade striploin, yuzu kosho mochi potato
hobbs shore bacon kabocha, pomegranate glaze
gerard bertrand, 2013 cigalus redblend, aude-hauterive
hawaii island fresh goat cheese dome, poha berry preserve
toasted “pain d’épices”
domaine huet, 2015 vouvray, clos du bourg demi-sec, loire valley
honeydew melon in champagne gelée, fresh mint
waialua estate chocolate cremeux
strawberry & fennel
Savor Free Range Chicken “Demi-Deuil.” For two guests, the whole bird is roasted with fresh black truffles tucked under the crispy golden skin.
Served tableside in two courses. First the “ballotine,” thigh rolled with fresh truffles, on frisee salad. Then the whole bird is carved tableside. Also with this dinner are Chef’s signature silky mashed potatoes, capers, extra virgin olive oil and garlic cream corn. Meli melo appetizer salads and dessert are included in this 4 course dinner.
Reserve now as the Perigord truffle season in France will soon be over.
Starting January 4, our Winter Mensu with black Perigord truffles flown in fresh from France. Don’t miss this special treat: perigord black truffle risotto, carnaroli rice risotto, extra virgin olive oil, parmigiano reggiano, black truffles shaved table side.
wine pairing: masi, 2011 costasera amarone, della valpolicella classico, veneto
Chef Mavro’s flexible Winter Menus with a choice of 4 or 6 courses.
New Year’s Eve at Chef Mavro puts the spotlight on the season’s most festive foods and premium wines. The dining room is transformed in black and gold and guests enjoy fun New Year’s favors. Premium wines include meursault-blagny 1er cru by the glass! Seating from 7-8:30 p.m.
Call (808) 944-4714 to reserve your table.
celebrating fine wines & festive dishes
Saturday, December 31, 2016
gala menu 245.00
premium wine pairings 85.00
(hawaii state tax 4.712% and tip not included)
“chef mavro’s signature ahi tartare & caviar”
sustainable siberian baerii osetra caviar
bigeye ahi sashimi grade, taro crisp
wakatake daiginjo “onikoroshi” sake, shizuoka
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, crustacean essence vinaigrette
comtesse de cherisey, 2013 meursault-blagny 1ercru, la genelotte monopole
sauteed hudson valley foie gras, black mission figs, sumac accent
brioche & macnut snow
royal tokaji company, 2008 red label
confit big island abalone & new potato
on marseilles brandade with périgord black truffles
guigal, 2013 condrieu
dayboat snapper in provençale bourride
braised fennel, aïoli foam
domaine de terrebrune, 2014 bandol rose, terroir du trias
grade A5 japanese wagyu medallion
hobbs shore bacon kabocha, périgord black truffle jus
bergström, 2013 pinot noir, “silice,” chehalem mountains a.v.a.
le grand dessert 2017
waialua estate chocolate cremeux, white chocolate ganache, pistachio crumble & ice cream
7 course gala menu 245.00
6 wine pairings 85.00
(hawaii state tax 4.712% and tip not included)
(Subject to change according to available ingredients)
Chef Mavro on the first white truffles of the short season: “The Italian Alba white truffles are back & better than ever. Even if white truffles are always delicious like wines, there are good vintages, great vintages & exceptional vintages… this year white truffles are exceptional.
My favorite way to enjoy white truffles is risotto…
Usually the more popular rice to make a risotto is to use Arborio rice…but Italians know better, they prefer Carnaroli rice & so do we! The Carnaroli rice from Pavia, Italy has shorter grains & more starch, especially when it’s aged it makes a perfect risotto. Just slice some Alba truffles on the top & you reach Heaven. You didn’t get there yet??? Just pair your white truffle risotto with a glass of Amarone, Della Valpolicella from Masi winery…Works 100% of the time.
Life is too short as is the white truffle season, don’t miss the experience. If you do, you cannot complain that I didn’t tell you!”
Limited time special menu! Celebrating Haute Filipino Cuisine at
Chef Mavro Restaurant
For the background story, read Chef Mavro’s Letter
HONOLULU – Right now for a limited time, iconic local Filipino dishes are given a contemporary French twist at Chef Mavro restaurant. This exciting 4-course “Haute Filipino” menu is orchestrated by Pastry Chef Jose Calpito who is also an accomplished line cook.
“We start with the highest quality ingredients including Niman Ranch pork and the freshest onaga. Then we stay true to the traditional Filipino flavors and give every familiar local dish a Chef Mavro French twist!” explains Jose Calpito.
”Just as our menus have always been inspired by local Japanese, Chinese and Hawaiian flavors, this time it’s about the amazing flavors of Hawaii’s Filipino dishes,” comments Chef Mavro.
a French twist on Hawaii’s Filipino cuisine
4-course menu $105 wine pairngs $67
Note: 6-course Chef’s Menu & Grand Degustation also available
crispy pork belly, tomato, maui onion, fiddlehead ferns, pickled ogo
domaine pierre guillemot, 2014 savigny aux serpentieres premier cru, france
poached onaga in tamarind broth, kalamungay leaves, taro
long beans, cabbage, crunchy onaga skin rinds
tramin, 2013 pinot grigio, alto adige, italy
niman pork wrapped in bacon, bean vermicelli, onion, carrot, celery & bell pepper, calamansi, adobo jus
protos crianza, 2008 tempranillo, ribera del duero, spain
coconut shaved ice, tropical gelées, azuki beans, corn custard
domaine vouvray, 2015 vouvray moelleux