Quick Bites: Vino, Du Vin, SHOR, Chef Mavro

Jan. 24, 2014 | 0 Comments In the Star-Advertiser Friday Print Edition

Chef Mavro is bringing back his Onaga Baked in a Rosemary Hawaiian Salt Crust for the next two weeks. --Courtesy Chef Mavro

Chef Mavro is bringing back his Onaga Baked in a Rosemary Hawaiian Salt Crust for the next two weeks. –Courtesy Chef Mavro

BY NINA WU / nwu@staradvertiser.com

Ultimate BYOB: Vino offers its first ultimate BYOB dinner of 2014 at 6 p.m. Saturday.

Chef Keith Endo has created a wine-friendly menu, starting with an amuse bouche of Kona cold lobster arancini with pea shoots, Kahuku corn and tarragon butter.

The first course is pan-seared scallops with truffled polenta (ideal with a light, crisp Mediterranean white or Chardonnay), followed by homemade spaghetti with roasted Romas and porcini mushrooms (ideal with a lighter, rustic red wine).

The entree — horseradish-crusted braised short rib with root vegetables — pairs well with a fuller-bodied, rustic red wine.

Dessert is a strawberry semifreddo with vanilla creme anglaise and strawberry gelato.

Cost is $46 per person. Diners are encouraged to bring bottles of wine to share. Call 533-4476 or email Cheryle at cgomez@dkrestaurants.com.

Rogue Brewer’s Table: Brasserie Du Vin is bringing in Jack Joyce, one of the founders of Rogue Ales in Newport, Ore., as a special guest for its next Brewer’s Table dinner at 6 p.m. Feb. 1.

Warm up before the meal with Chatoe Rogue Single Malt Ale.

The four-course menu starts with beef tartare paired with Rogue Beard Beer, followed by oysters Rockefeller paired with Chatoe Rogue Dirtoir Black Lager. Next, enjoy beef osso buco with Rogue Santa’s Private Reserve.

Dessert is Kona coffee cheesecake with a macadamia nut crust paired with Rogue Double Chocolate Stout.

Cost is $65 per person. Brasserie Du Vin is at 1115 Bethel St. (across from Hawaii Theatre). Call 545-1115.

SHOR for Valentine’s: SHOR chef Jake Andrews is preparing a Valentine’s Day prix-fixe dinner menu on Feb. 14 that’s both sensual and sumptuous.

The menu includes sorbet of foie gras with cherry gelee and pistachio crumb; butter-poached oyster with champagne bubbles, caviar and brioche; Ho Farms tomato basil salad with goat cheese brulee, mache and caraway cracker; and herb-crusted filet and grilled lobster tail with truffle fries and steak sauce. Dessert is a flourless chocolate cake with compressed mango and coconut meringue.

Cost is $65 per person, $79 with wine pairings, $250 for a private cabana.

SHOR is on the third floor of the Hyatt Regency Waikiki Beach Resort & Spa, 2424 Kalakaua Ave. Call 237-6145 or visit shorgrill.com.

Onaga is Back: Chef Mavro is bringing back his famous Onaga Baked in a Rosemary Hawaiian Salt Crust, available for the next two weeks.

He’s bringing it back in celebration of his Five Diamond Award from the American Automobile Association (AAA) this year.

The onaga is served tableside with a sauce of tomato, ogo and fines herbes (blend of herbs).

Chef Mavro is at 1969 S. King St. Call 944-4714.

Email “Quick Bites” news to tgif@staradvertiser.com.

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