Quick Bites: Restaurant Week, Tango, Chef Mavro, Cactus

Nov. 15, 2013 | 0 Comments In the Star-Advertiser Friday Print Edition

COMPILED BY NINA WU / nwu@staradvertiser.com

Dine Hawaii: The sixth annual Restaurant Week Hawaii takes place Monday to Nov. 24, with special menu items, promotions and discounts offered.

It’s a reminder that Hawaii is a culinary destination with top chefs and farm-to-table dining. Some proceeds support the Culinary Institute of the Pacific at Diamond Head. Visit restaurantweekhawaii.com.

Tuesday at Tango: Tango Contemporary Cafe features a Clos du Val wine dinner at “Third Tuesday at Tango.”

Menu highlights include a house-smoked salmon pie in phyllo paired with an Ariadne semillon/sauvignon 2007, heirloom tomato salad with house-made herb cheese paired with a merlot 2010 and petite osso buco and buttery squash mashed potatoes with a cabernet sauvignon 2010.

Dessert is a Big Island poha berry and homemade yogurt panna cotta.

Price is $71 per person. Tango Contemporary Cafe is at 1288 Ala Moana Blvd. Call 593-7288.

Moviemaker at Mavro’s: Chef Mavro is offering a “Meet the Filmmaker” dinner on Tuesday featuring his autumn menu.

Meet filmmaker Marc Delorme as well as some of the French-born stars of his film “French in Hawaii,” including violinist Iggy Jang, artist Jeanne Moua Larsen and Honorary Consul General Patricia Lee. Chef Mavro is also in the film.

Chat in English or French while enjoying a four-course dinner that starts with a side-by-side tasting of sustainable caviars, followed by a Sumida Farm watercress salad with Big Island fiddlehead ferns and hearts of palm, a seared day boat catch and Niman Ranch lamb with olive tapenade. Dessert is a “creamsicle lilikoi.”

Price is $125 per person (includes DVD and Blu-ray of “French in Hawaii”).

Chef Mavro is at 1969 S. King St. Call 944-4714 or visit www.chefmavro.com.

Shinsato Farms Dinner: Cactus Bistro’s Farmer’s dinner on Thursday will feature Shinsato Farms.

The six-course menu includes huarache (a crispy corn cake topped with house-cured lomo ham); rabbit with Meyer lemon, jalapeno and truffled guacamole; crispy porchetta; and Peruvian crispy skin leg confit.

Dessert is a green pumpkin flan with candied house-cured bacon and Big Island cocoa nibs.

Price is $70 ($100 with wine and cocktail pairings), and dishes are also available a la carte, with seatings at 5:30 and 7:30 p.m.; 261-1000 or cactusbistro.com.

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