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Friday, February 10, 2012

New dishes at Bernini


Left: cuttlefish; right: ragu

I have twenty some jars of chilis and hot sauce in my fridge: Peruvian, Moroccan, Korean, from a mildly spiced XO paste to good old Tapatio. So when, at a Bernini tasting last night, a small dish of hot sauce was the first thing to hit the table, I was disproportionately excited. One taste of this sauce, complex and somewhere between a harissa and a mole, and I figured if anything was lacking in flavor at dinner, then this condiment would fix it. As much as I loved the hot sauce, though, I hardly needed it.


Left: bell pepper and chicken pizza; Right: fennel sausage and mushroom pasta

Bernini, which John gave rave reviews when it first opened, has some new dishes debuting February 21. The highlights: a grilled cuttlefish, tender with a touch of white pepper heat; a fennel sausage and mushroom (here, a medley of local mushrooms, but usually with porcini) pasta; pizza topped with sweet bell peppers marinated in anchovy, on Bernini's signature thin, cracker-crisp crust.

Not a new item, but deserving mention: the ragu, with pieces of meat so soft they practically collapsed at the approach of my fork.

[Editor's note, debut date of new dishes edited 2/15/12]

Bernini Honolulu, 1218 Waimanu Street, 591-8400, BerniniHonolulu.com

Posted on Friday, February 10, 2012 in Permalink

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About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.



 

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