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Wednesday, September 8, 2010

Chef Mavro's Greatest Hits

Chef Mavro's Greatest Hits

Chef Mavro restaurant is bringing back some of the restaurant's most popular dishes from the past 12 years.

Chef Mavro with the Onaga in his kitchen. Photo: courtesy of Chef Mavro

The special  “Hana Hou!” menu was created in response to the restaurant patron's over-whelming demand to do-it-again. Available now and for the next few weeks through the end of September, Chef Mavro will prepare some of his most-requested creation in 6-, 4- and 3 courses. The Grand Tasting menu will also be available.

“In my kitchen we’re always working on new recipes and setting new trends but now we’re going to pause for a few weeks and cook the guest favorites of the past,” explained chef/owner George Mavrothalassitis.

Chef Mavro’s most famous creation “Onaga baked in a Hawaiian Salt Crust, fines herb-ogo sauce” will be one of the featured recipes. Celebrated around the world for decades (including a GQ magazine award and cover spot on The New York Times' food section) the recipe was take off the menu five years ago when Mavro realized he's prepared it over 80,000 times. Now it's back for a limited time, bringing back those aromas of tarragon and Provencal herbs which fill the dining room.

Then there are the famous Lilikoi Malasadas, chosen as one of America’s Best Doughnuts and the only recipe that has remained on the otherwise seasonally changing menus since the opening. Easily his most popular dessert, this celebration of tropical flavors was a must add to complete the Chef Mavro greatest hits menu.

Here's a look at the lineup of dishes featured in the six course menu:

A greatest hit - Keahole Lobster Chorizo puff. Photo: courtesy of Chef Mavro.


bigeye ahi, seasoned with hanapepe salt topped with california estate malossol caviar, taro chip, ponzu glaze

cream of kahuku corn, chorizo puff, crustacean essence

GQ Magazine “Golden Dish Award” by Alan Richman - longtail snapper, fines herb-ogo sauce

sautéed strip loin medallions, braised short rib chimichurri, pancetta brussels sprout, celery root puree, pinot noir sauce

li hing mui caramelized granny smith apple, hirabara baby greens

guava coulis, pineapple-coconut ice cream

The featured 6-course menu is offered for $120, 3-course for $69 and 4-course for $78. Guests are welcome to move recipes from one menu to another including the Hana Hou selections.

For reservations or more information, call (808) 944-4714 or online at

Posted on Wednesday, September 8, 2010 in Permalink

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