Food La La: Restaurant Week Hawaii returns

Nov. 20, 2013 | 0 Comments

BY LINDSEY MURAOKA / Special to the Star-Advertiser

Foodies rejoice! Restaurant Week Hawaii 2013has begun! Participating restaurants will offer special menus or discounts now through Sunday, Nov. 24, with a portion of proceeds donated to the Culinary Institute of the Pacific at Diamond Head. It’s a great time to go out to your favorite restaurants — and find some new ones too.

This year, I started off with Brasserie Du Vin to try their four-course menu for $40. It was a bit hectic for a Monday night, but since this is their first year participating in Restaurant Week Hawaii, I don’t think they expected to be so busy and popular on a usually slow weeknight.

The first course was a choice of cheese (Camembert, Comte, or Roquefort) with dried fruit and walnuts. I got the soft and creamy Camembert, while my friend Avy Chan ordered the Comte, which is a harder cheese with a slightly sweet taste. By the way, all the pictures in this blog post were taken by Avy. I like when my friends volunteer to take pictures at dinner because I can focus on the best part, eating!

(Courtesy Avy Chan)

(Courtesy Avy Chan)

Our second course was a choice of appetizers: French onion soup, escargot-style cremini mushroom and blue cheese, baked scallops on the half shell, or moules frites. We tried the mushrooms that tasted like, well, escargot. You can’t go wrong with a dish covered in a rich butter and garlic sauce!

(Courtesy Avy Chan)

(Courtesy Avy Chan)

We also tried the baked scallops on the half shell, which were tender and were served with a tomato garlic sauce.

(Courtesy Avy Chan)

(Courtesy Avy Chan)

For our entrée, we could choose grilled fish, roasted pork chops, pan-roasted Jidori chicken or braised lamb shank. I wanted to eat something light, so I ordered the grilled fish (that day it was swordfish), which came with sautéed vegetables topped with a light lilikoi cream sauce. The fish was flaky soft.

(Courtesy Avy Chan)

(Courtesy Avy Chan)

Avy got the roasted pork chops served with kahuku corn, baby arugula and a toasted almond veronique sauce. The pork chops were very tender but the sauce seemed like it was a bit overcooked because it had a slightly bitter taste.

(Courtesy Avy Chan)

(Courtesy Avy Chan)

For dessert, we both got a chocolate soufflé with fresh berries. I thought it was cute and quirky that the soufflé was baked in an escargot dish, but it didn’t have any chocolate oozing out of it. I recommend getting the crème brûlée instead — unless you really like chocolate.

(Courtesy Avy Chan)

(Courtesy Avy Chan)

Now, where to eat next? Roy’s? Hiroshi? Le Bistro?

Good thing I have all week!
———
Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at foodlalablog@gmail.com.

No Comments

Comments are closed.