Chef George Mavrothalassitis doesn’t mind change.
“I like changes,” Mavro says. “They always bring new energy and positive vibes.”
So when he hired Paul Feng — who has worked at Wolfgang Puck’s famed San Francisco restaurant Postrio and at the now-closed Tabla in New York City — as chef de cuisine, Mavro collaborated with him to create a new menu for the restaurant.
Some highlights include a tako (octopus) ceviche with a tomato granite and juice seasoned with espelette (a kind of chili pepper), red and green jalapeno, cucumbers and red onions shavings; a new foie gras, seared, deglazed with balsamic vinegar and served with ribbons of green mango marinated in sherry vinegar and sugar; and a Keahole lobster a la Thai, with coconut cream froth, lemongrass, galangal, tamarind-roasted red bell peppers and rice noodle cake (shown above).
Another addition to the restaurant’s offerings this summer is a fresh goat cheese mousse (below). It’s flavored with lemon zest and chives with a peppercorn-strawberry jam and a baby arugula salad.
The menu is offered in three courses ($75, $48 more with wine pairings), four courses ($85, $55 more with wine pairings), six courses ($128, $63 more with wine pairings), or the Grand Degustation, which is all of the dishes in tasting portions ($165, $85 more with wine pairings).
For reservations call (808) 944-4714.