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Homey eatery calls for
Lately I've been meeting a lot of snowbirds who lament that in sunny Hawaii it's been hard for them to get into the Christmas spirit. |
Too bad the latter two are not always on the menu. The trio of salad, soup and mussels, plus the restaurant's homemade breads, would be just right for light eaters.
The kid in you may also find the baked macaroni and cheese ($6.95) appealing, with its smoky Parmesan aroma. For an added touch, you can also have this dish with sauteed Alii mushrooms ($3) or Black Forest ham ($3.50), or both.
The restaurant's signature dish of kim chee sauce-marinated and char-broiled steak ($8.95) is offered up as an appetizer, which is fine if you've stopped in for pupus only. If you're having dinner, I'd save this as an entree selection because it really is one of the best dishes here. It's not spicy at all, but manages to be slightly sweet, slightly sour to suit the local palate, while allowing the full flavor of the beef to star.
Recently the restaurant has been touting specials of venison, though it's drenched in a strong cranberry sauce that doesn't really enhance the meat. I'd prefer something savory instead.
And unless you really love pasta or are planning to share the dish with someone else, you might want to avoid the penne pasta ($15.95), which is given equal billing with roasted butternut squash, chewy Alii mushrooms and goat cheese. It's almost all pasta, and could have used an equal amount of the diced squash to make it worthwhile.
Part of the problem is the way the menu is written. Sure, elevating the squash to headline status makes the pasta more enticing, but when it's such a small part of the dish, it's best to leave it in smaller, italic type. The same goes for the hunter's chicken ($15.95), described as a half chicken, but actually served in much smaller pieces. The beauty of a rich herb and red wine reduction sauce doesn't compensate for the initial disappointment when one sees the dish. An accompaniment of roasted vegetables is wonderful, but added tangle of linguini lacked imagination.
The minuses start to add up for the few who are finicky about the total restaurant experience, continuing with ever-changing desserts that may include lovely strawberry-and-pear, or apple, crisps. These just scream for ice cream, but come topped with whipped cream. The first time I had this, I had to ask for a scoop of ice cream, and the waiter obliged, but neglected to say that would cost $1.50 more. The second time, our waiter simply asked if we would like ice cream with that, without mentioning the additional cost. It's a minor point because the small change isn't going to make anyone change their minds, but not giving patrons that option could leave them feeling pinched. It's just not very hospitable, and it's attention to such details that separate the good from the great.
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excellent; | |
very good, exceeds expectations; | |
average; | |
below average. |
To recommend a restaurant, write: The Weekly Eater, P.O. Box 3080, Honolulu, Hawaii 96802. Or send e-mail to nkam@starbulletin.com