Foie gras gyoza ($32) are first filled with foie gras, Hamakua king oyster mushrooms and water chestnuts with chile soy-balsamic reduction and then served with poha berry preserves, fresh poha berries, and micro cilantro and scallions.
Opened earlier this spring, Fête—a new addition to Honolulu’s Chinatown neighborhood—promises a festival of culinary delights. Meaning “celebration” en français, the appropriately named Fete sprang from restaurateurs Robynne Maii and Chuck Bussler’s style of entertaining.
It seems trite to say that a restaurant transports you to another locale, but such is the case for Montlake Cut, named for the famed waterway in Seattle. The cozy seafood house tucked between shops and medical offices in Preston Center would be right at home in the Pacific Northwest town.
Leek and marscapone-stuffed pasta with castelmagno and brown butter ($25)
Mario's New Mythology
by Gael Greene | Manhattan magazine | April 29, 2016
Why am I surprised to find that La Sirena is such a grown-up place to eat? The big guy, Mario Batali, with his red hair pulled into a ponytail, still dashes into the dining room to greet a friend, wearing short pants and the familiar orange clogs. But time, if not the billion-dollar success of multiple Eatalys, has gentled The Iron Chef in his first new New York restaurant bid since he and Joe Bastianich opened Del Posto a decade ago.