Stuffs
[ RESTAURANT REPORT ]
Dining around the islands
Roy's fires up burners at Ko Olina
Things were looking a bit chaotic earlier this week at the new Roy's restaurant in Ko Olina. Construction crews were moving out, the restaurant staff was moving in and plates of food were flying.The newest restaurant in chef Roy Yamaguchi's considerable empire opens Tuesday at the Ko Olina Golf Club, and with renovations barely complete just a few days ago, the staff was under pressure to make tee-off.
On Wednesday the kitchen crew could fire up the burners for the first time in the new "open" kitchen that is a hallmark of Roy's restaurants. The serving staff assembled in the dining room for a marathon tasting session that would cover every lunch, dinner and dessert item on the menu.
One of Roy's signature dishes, Hawaiian-Style Misoyaki Butterfish, at left, served in the dining room of the newest Roy's, in Ko Olina.
They needed to become familiar with each dish's key ingredients, the components of each sauce and the garnishes. This is no small task. A Roy's dish can come with three sauces and a small stack of decorative flourishes.
Guiding the 100 new hires were Michael Leslie, executive chef of the new restaurant; Jackie Lau, Roy's corporate chef in Hawaii; and several veterans from Yamaguchi's five other Hawaii locations.
Yamaguchi took over the former Niblick's Restaurant last May, with plans to open in October. Extensive renovation, however, delayed the project by nine months.
Roy's Ko Olina will be open daily for lunch and dinner. Call 676-7697.
Ehud Uzah scooped ice cream onto plates of Roy's signature Melting Hot Chocolate Souffle on Wednesday, for tasting by the new service staff.
Vino debuts
Another high-profile restaurant project, Little Vino, opened last week with a private party boasting some substantial names in Italian cuisine.Little Vino, located inside Sansei Seafood Restaurant & Sushi Bar in Restaurant Row, is a partnership of Sansei owner D.K. Kodama and master sommelier Chuck Furuya.
The 60-seat wine bar is the smaller cousin of Vino, a wine bar/Italian restaurant on Maui's Kapalua Resort.
Little Vino opened Monday with a cocktail party that showcased dishes by San Francisco chefs Nuncio Alioto, of Alioto's, and Suzette Gresham, of Acquerello, as well as Celestino Drago, the acclaimed chef/owner of a string of restaurants in Beverly Hills and the Los Angeles area.
Little Vino's menu is a brief collection of "tapas-style" plates, including Asparagus Milanese, Crispy Seafood Ravioli and cheese or cured-meat platters. Heartier portions are available of Tuscan Skirt-Style Steak and Mini Veal Osso Buco.
The true focus here is a wide array of wines by the glass, dispensed from a 20-spigot cruvinet. Two-ounce tastes start at $2, 6-ounce pours at $5.50. The wine list includes a progressive selection of Italian wines.
Little Vino is open Wednesdays to Fridays at 4:30 p.m. and Saturdays at 7 p.m. Call 536-6286.
New on the menu
Luau on Waikiki Beach: The Sheraton Waikiki has introduced a Wednesday night luau, to run through Aug. 25 on the hotel's oceanfront Diamond Head Lawn. The 6 p.m. buffet includes luau standards of kalua pig, laulau, poi and lomi salmon, plus such local favorites as teriyaki steak and fried rice, and a selection of salads and desserts. Entertainment is by Tihati Productions. Cost is $81, $48 children. Call 931-8383.Morton's 25th: Morton's, the Steakhouse, in Ala Moana Center joins the nationwide chain in celebrating its silver anniversary with a focus not on steak, but lobster. "Two of a Kind" features two lobster tails, while "Steak Has Met Its Match" is a lobster tail paired with filet mignon. Both specials come with steamed asparagus and a salad and cost $69. They will be available through Sept. 30. Call 949-1300.
LightHouse Menu: Speaking of lobster, the Red Lobster chain has introduced menu selections low in fat, calories and carbohydrates. Among selections are dinner servings of shrimp cocktail, snow crab legs, steamed Maine lobster and broiled salmon, tilapia or rainbow trout. All the LightHouse Menu items list calories, carbs and fat information. Call 955-5656.
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