Best Bites: Ascend to Heavenly Tapas and Wines at El Cielo
(Partner Content) Croquetas de Jamón, Pulpo ala Galega, Shrimp Ajillo and more pair with zesty Alabriños and zippy Txakolinas.
If we told you heaven on earth was located on the quiet side of Waikīkī’s Lewers Avenue, you’d probably scoff at us and tell us to get lost. But once you dive into the menu of tapas at Chef Masa Gushiken’s El Cielo, you’ll see what we’re on about. Named our Editors’ Choice for Best New Restaurant in the 2024 Hale ‘Aina Awards, El Cielo’s approach to a Spanish pau hana is approachable yet refined.
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To get the most out of your meal at El Cielo, we made a list of the Best Bites so you can get right to ordering.
Croquetas de Jamón
Served as a duo of savory potato and Serrano ham croquettes encased in a crispy breadcrumb crust. These are a tapas bar favorite and the perfect way to jump start your pau hana.
Jamón Serrano y Pan Con Tomate
Photo: Thomas Obungen
Sliced-to-order jamón serrano (or Iberico if you’re fancy) is a staple at tapas bars and is easily enjoyed with a lighter body red wine or El Cielo’s fruity sangria roja. If you want to take it up a notch, enjoy it with the pan con tomate, a house-made baguette rubbed with garlic, and loaded with crushed tomatoes, olive oil and flakey salt.
Shrimp Ajillo
Photo: Aaron K. Yoshino
Fans of North Shore garlic shrimp will love this sizzling dish that takes that flavor and cranks it up to 100. Served with slices of baguette, all you need to do is spoon that garlicky oil over top with a piece of shrimp and hold on. Your tastebuds will thank you profusely (but you’ll need some breath mints after).
Octopus ala Galega
Photo: Thomas Obungen
Pulpo, or octopus, from Galicia is a must. Chef Masa does it right with just a light char over sliced potatoes and a bright chimichurri sauce to bring it together. Follow it up with a glass of a citrusy-saline Albariño from Rías Biaxas, and you’ll feel like you’re sitting right on the craggy coastline in the middle of spring.
Paella Negra
More commonly known as arroz Negra, this squid ink paella is visually stunning and has all the flavors to support it. The nuttiness from the caramelized arborio rice socarrat is the goal with tender squid and huge langostinos on top. With the saffron aioli, you won’t stop digging in for more. We also love this with a glass of Albriño or a dry and slightly effervescent Txakolin.
Ube Basque cheesecake
Finally, after all these bites and sips, it’s nice to end the meal with a dessert that’s a bit more subtle than it looks. The creamy mild ube flavors contrasts with its ultraviolet center just as much as it does from its dark outer “crust.”
