Sipping at Vino and black pearls for you
Friday - November 28, 2008
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A bite-sized look at holiday food events in Honolulu.
Perfect Pasta Portions at Vino
Grab a seat at the bar at Vino, Restaurant Row’s smart and wine-savvy Italian restaurant, and you’ll be able to taste some of the latest culinary creations of executive chef Keith Endo. Since joining the Vino team last year (he was previously with Sansei), Endo has worked at a furious pace, coming up with seasonal, regional and compelling new dishes every few months. This month he’s created a bar menu only for those sitting and sipping at the small Vino bar, with each pupu designed to pair well with wine. Choose among marinated vegetables served tapas style, a mini Caprese served with freshly made mozzarella balls, sundried tomatoes and kalamata olives, and crispy fried calamari for just $3 per plate; $7 for all three.
If you’re going to Vino for dinner, make sure to try Endo’s short ribs with acorn squash gnocchi - the perfect dish to celebrate the season.
Vino Restaurant Restaurant Row 500 Ala Moana Blvd.
Migawon - Charcoal Smoked Bulgogi and Anniversary Celebrations.
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Black pearls are on the anniversary menu at Migawon Korean
Restaurant on Kapiolani Boulevard - not on the plates, but as part of a customer rewards program. Ask for details next time you’re having lunch or dinner. The program is to celebrate the first anniversary of Migawon under the new ownership of Min Suk Ahn.
Neng Myun is one of Min Suk’s many specialties. The noodles in this traditional Korean soup are made fresh daily from sweet potato. Served in stainless steel bowls and topped with a boiled egg, the thin, glassy noodles are refreshing and provide an interesting contrast to their chilled soup base, spicy chili sauce and a hot beef broth that comes in a mug on the side. Other specialties include pot stews of beef and octopus, seafood or bulgogi; grilled croaker, snapper or mackerel, and a variety of jun dishes that include oyster jun, nok doo jun and fish jun.
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Charcoal is used to fire up the restaurant’s yakiniku grills, and there’s little doubt that it adds to the uniqueness of the restaurant. “We like the way the charcoal adds a lot of flavor to the food,” says Min Suk, “and our customers come for that.”
The restaurant has state-ofthe-art filters installed to ensure a smoke-free environment for diners.
Migawon Korean Restaurant 1726 Kapiolani Blvd. 947-5454
Karaoke and Sushi Rock at Sansei
If you haven’t yet discovered the weekend scene at Sansei Seafood Restaurant and Sushi Bar, you don’t know what you’re missing. There might be a recession in Waikiki, but karaoke divas, sushi lovers and those in search of great live jazz are having none of it. Late night at Sansei attracts a huge crowd, and whether you go for new-wave sushi, above-average karaoke (Friday and Saturday) or to listen to live jazz (on Thursdays), you’re certain to be in excellent company. Karaoke is elevated to a step beyond the average bar and book level. There’s a stage, spotlights, good microphones and an emcee that keeps the party moving - almost better than the entertainment, there’s 50 percent off the late night sushi menu. Grab a group and head on down for great food and good sounds - without the usual Waikiki big check.
Sansei Seafood Restaurant and Sushi Bar
Waikiki Beach Marriott Hotel and Resort
931-6286
http://www.sanseihawaii.com
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Twist
There’s a new green restaurant in town - this one sits high above the Pacific blue. At Sheraton Waikiki, executive chef Ryan Loo and his team have been developing a menu that brings together fresh local ingredients, local fish and faraway cultures. “Our philosophy of cooking is about synergy, the harmony of fresh local ingredients and products and how they are cared for from farm to table,” says Loo, who’s working with local farmers like Dean Okimoto of Nalo Farms and Janice and Bob Stanga of Hamakua Farms. Formerly the Hanohano Room, Twist at Hanohano offers organic touches on the menu and in the dining room, with eco-friendly materials and organic touches in the furniture. The look is bold and bright, and the view across Diamond Head Crater and beyond remains as glorious as ever.
There are seven different tasting menus at Twist, in three, four and five courses. Dishes featured include shellfish cassoulet, Tahitian vanilla poached onaga and baby Bibb Caesar salad with prosciutto, croutons and white anchovy.
Wine pairings are optional.
Twist at Hanohano
Sheraton Waikiki
http://www.sheraton-waiikiki.com
922-4422
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Stop for Tea on Black Friday
If you’re planning an all-day economy boosting shop-athon, make plans to stop for refreshment at Tea at 1024. It’s on Nuuanu Avenue, close enough to several shopping hot spots to serve as a rendezvous point for those in need of tea and a holiday shopping list check. The eclectic tea shop is available for group bookings and is perfect for holiday giftexchanging groups. There’s a tea service that includes a house spinach salad, tea sandwiches (quartered in the genteel British manner with the crusts removed), homemade scones, clotted cream, jam and a choice of tea. The house tea is a blend of black tea with sweet rose petals, and there is a nice selection of black teas blended in the style of English breakfast, the stronger Irish breakfast, fragrant Earl Grey and fruity tropical varieties.
Herbal teas, peppermint infusions and iced teas also are served.
The store seats 40 people, although the larger-bottomed among you should know that the seats and tables are fairly close together with not much room for maneuvering. There’s also a tempting array of desserts on First Fridays.
Desserts after Dark
Tea at 1024
1024 Nuuanu Ave.
521-9596
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