Haute eats: Chef Mavro bring back his greatest hits

The best part of the prix fixe menu at the award-winning Chef Mavro is that it’s always different, there’s something new.

The downside, though, is if you desperately love something — say, the Hawaiian salt-crused baked snapper — you likely won’t be able to eat it again.

Until now.

The popular snapper — created in 1989 and named one of the 10 best recipes of the year by food writer Alan Richman — will be the centerpiece of a “Greatest Hits” menu at the Oahu restaurant now through Sept. 25.

“We’re bringing back some of our most famous farm-to-table recipes to mark the 20th anniversary of Hawaii Regional Cuisine,” says Chef George “Mavro” Mavrothalassitis, chef/proprietor who holds the prestigious James Beard award and is one of the founding chefs for this local food movement.

Some of the most popular items on this limited-time-only menu are ahi tartare and caviar, Keahole lobster risotto, Big Island goat cheese mousse with arugula and his famous one-minute strawberry jam, and the restaurant’s famous lilikoi malassadas.

Menu prices are $128 for six courses, $85 for four and $75 for three.

For reservations call (808) 944-4714.

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