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Fodor's Hawaii 2014
Chef Mavro Review
George Mavrothalassitis, who took two hotel restaurants to the top of the ranks before opening this James Beard Award–winning restaurant in 1998, admits he's crazy. Crazy because of the care he takes to draw out the truest and most concentrated flavors, to track down the freshest fish, to create one-of-a-kind wine pairings. But for this passionate Marseilles transplant, there's no other way. He marries French technique with global flavors and local ingredients. The menu changes quarterly, every dish (including dessert) matched with a select wine. Choose from a four- or six-course menu or the grand degustation (vegetarian and gluten-free options are available). Etched-glass windows screen the busy street-corner scene, and all within is mellow and serene with starched white tablecloths, fresh flowers, wood floors, and contemporary Island art. This is a memorable gastronomic experience.
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My film “Lava Luau” can be seen on the web if you have a high speed internet connection. Read more
I'm back, the laundry is done, and it's time to start my trip report.
I just finished putting together a photo album - hopefully the link will work. It's the quick version of the report: https://picasaweb.google.com/107255467248504604599/HawaiiTrip2014?authkey=Gv1sRgCKyj4easp5qOqwE Read more
We are traveling to Maui for 2 weeks in Apr-May. Read more
· News & Features
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