Chef/owner George Mavrothalassitis, a native of Provence, was the winner of the 2003 prestigious James Beard award for Best Chef for Hawaii and the Pacific Northwest. His fans all over the world have admired his creativity since his days at La Mer at Halekulani and at Seasons at the Four Seasons Resort Wailea, making this is a must-do for all serious foodies. His restaurant is the only independently operated AAA Four-Diamond restaurant in Hawaii, in a conveniently accessible, nontouristy neighborhood in McCully where you can order prix fixe or a la carte, with or without dazzling wine pairings. To his list of signature items (filet of moi with crisp scales, sautéed mushrooms, and saffron coulis; or award-winning onaga baked in Hawaiian-salt crust), he's added new favorites: Keahole lobster in an Asian broth; a Hawaiian/Marseilles bouillabaisse; and cut-it-with-a-fork-tender filet of beef tenderloin crusted with red-wine confit onion. Hints of Tahitian vanilla, lemongrass, ogo (seaweed), rosemary, and Madras curry add exotic flavors to the French-inspired cooking and fresh island ingredients. The desserts are extraordinary, especially the all-American apple tart with Hawaiian vanilla ice cream. The split-level room is quietly cordial, and the menu changes monthly to highlight seasonal ingredients.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
