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Wednesday, September 18, 2013

Hale Aina Happenings: the return of salt-baked onaga

Photo courtesy of Chef Mavro

Mavro's onaga baked in a Hawaiian salt crust

For two weeks, Chef Mavro is bringing back two old favorites: onaga baked in a Hawaiian salt crust, and his ever-popular lilikoi malasadas with pineapple-coconut ice cream and guava coulis. “Ten years ago when I made a calculation and realized that I’d made the onaga salt crust 80,000 times, I said 'No more!'" says Mavro in a press release. But, caving to repeated requests, he's bringing back the fish dish, presented table side: the fish lifted out of the crust and topped with an ogo and herbed tomato sauce. Catch these dishes until October 1 (incidentally, when the new fall menu launches).
Chef Mavro, 944-4714,

Chef Keith Endo at Vino is a recreational fisherman. On Thursday, he's bringing some lesser known local fish to the table, such as akule and kumu ("weather permitting," i.e. if he catches it). They'll be getting a Mediterranean treatment, with olive, caper berries and and anchovy vinaigrette, or with salami and preserved lemons.
Local fish specials in addition to regular menu, Thursday, September 19 at Vino, 524-8466,

There aren't many places to taste Colin Hazama's food; he's currently the executive sous chef at the Sheraton Waikiki, where he doesn't have his own restaurant, but oversees banquet and special-event menus. But those who remember his dishes at Hale Aina-award winning restaurant Kauai Grill know he's got talent. This Friday, you'll get to try his one-night-only menu with craft beer pairings. House-cured ahi pastrami is paired with Hitachino white ale, a watercress salad with chicharrones and roasted maitake mushrooms accompanies Italian beer Oro di Milano, and a flat-iron steak and potatoes course is served with the Ayinger Brewery's Celebrator Doppelbock. Plus, you can't beat the setting: oceanside next to Sheraton's infinity pool, under the full moon.
$65, 6 p.m. on Friday, September 20, The Edge of Waikiki at Sheraton Waikiki

Posted on Wednesday, September 18, 2013 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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