Inn at Little Washington Over The Holidays

Jim and I have a tradition we’ve done for many years, which is to go spend a night at the Inn at Little Washington between Christmas and New Year’s, just the two of us. (This does not go over well with the kids, who also want to dine there and spend the night, but we ignore their protests.)

The menu has changed a bit since I last blogged about a meal there, so I thought I’d take you through what we had last night.

We started, of course, with one of my favorite dishes there—truffle popcorn. You will never want to have movie theatre popcorn again after having this. The popcorn is tossed with some herbs and spices, but the whole point of this popcorn is that it is topped with shaved black truffle. Yummmmmmm…..

truffle popcorn

truffle popcorn

 

 

 

 

 

 

 

 

 

Next up were an assortment of amuse-bouches. These included miniature veal cheek sandwiches with homemade chips and miniature pickles;

miniature veal cheek sandwiches

miniature veal cheek sandwiches

the world’s smallest baked potato topped with caviar, “chips & dip,” cucumber rillettes topped with fish roe, and a red wine risotto ball.

assortment of amuse-bouches

assortment of amuse-bouches

Next up was a pheasant consommé accompanied by a chive gougère. The consommé was simply unbelievably fabulous and went onto my list of all-time favorite dishes (it’s a long list with a lot of Inn dishes on it).

pheasant consomme

pheasant consomme

The next course was an egg filled with a mousse of foie gras and port gelée. Not rich and decadent at all…

foie gras mousse in an egg

foie gras mousse in an egg

An old favorite of the Inn’s was resurrected and reformulated–fire and ice, which is now seared tuna served with watermelon radishes in a sesame-ginger sauce and topped with cucumber sorbet. It was like welcoming back an old friend.

fire & ice

fire & ice

I then had a raviolo of spinach topped with—you guessed it—white Alba truffles. Delectable (and so good for you, too!).

spinach raviolo (with truffles!)

spinach raviolo (with truffles!)

Jim had sweet-and-sour diver’s scallops accompanied by a shisito pepper. The sweet-and-sour was restrained and elegant, and the shisito pepper gave the dish a nice contrasting flavor (or so I’m told, I didn’t get a bite of that).

sweet and sour scallops

sweet and sour scallops

The final “entrée” was a short rib of bison that had been cooking for 14 hours, served with mustard greens and topped with homemade onion rings. The slight bitterness of the mustard greens went well with the richness of the bison and the slightly sweet onion rings.

short rib of bison

short rib of bison

The palate cleanser was the Inn’s version of a dreamsicle accompanied with crumbs of shortbread.

dreamsicle

dreamsicle

And finally (not pictured) was a Granny Smith apple tart (for me) and a visit by Faira the Cow and Cameron the cheese maestro (for Jim). And the beautiful cappuccino accompanied by a slice of biscotti.

oh, biscotti!

oh, biscotti!

The Inn was, of course, still decorated for the holidays, with festively decorated trees and garlands and holiday lights. It was a wonderful way to bring the year to an end!

Tokyo and the US-Japan Leadership Program

We traveled to Tokyo in late July to participate in the US-Japan Leadership Program alumni weekend but arrived a few days early so that we could do the important things in Tokyo—Tokyo DisneySea and Tokyo Disneyland. 🙂

(Our son came with us on the trip, but our daughter was doing her community service project and wasn’t able to make it.)

We had never been to DisneySea, and it was a really fabulous experience to visit a Disney park where everything was new. Our favorite rides there were Journey to the Center of the Earth and the Indiana Jones ride (which is based on the horrible Indiana Jones and the Crystal Skull movie). There is a Stormrider ride that is somewhat similar to the Star Tours simulator ride that is also very well done.

Tokyo DisneySea

Tokyo DisneySea

We had only been to Tokyo Disneyland once before. Once again, the Winnie-the-Pooh ride was our favorite (and it’s the best version of the ride in all of the Disney parks, hands down). We also loved the Buzz Lightyear and Monsters, Inc. rides there. And we are continually fascinated by the different flavors of popcorn available in the Tokyo Disneyland park—honey, chocolate, curry, teriyaki, and regular. Curry popcorn was the Ms’ favorite flavor, but Jim was NOT a fan.

Tokyo Disneyland

Tokyo Disneyland

It was also fun to compare the design and rides with all of the other Disney parks. Yes, I know we are hopeless Disney addicts!

We ate at a one Michelin star teppanyaki restaurant called Ukai-tei. It was an interesting combination of classically trained teppanyaki and classically trained French chefs in one restaurant (and chef). The food was fabulous, and it was a great experience.

The USJLP alumni weekend was a tremendous amount of fun. There were over 70 Fellows who attended, and many more Americans than typical. The nice thing about having a critical mass of Fellows is that you don’t feel as much like you’re intruding on the delegates’ fun and bonding. It was really lovely to see all the Fellows, catch up on their news, and meet the delegates (some of whom I already knew from DC gatherings). There was even a bonding amongst what we hope to be the future generation of USJLP-ers!

future USJLPLers

future USJLPLers

Oh, and I can’t forget that only in Japan can you find square watermelons!

IMG_2944

Restaurant review: Minibar by José Andrés

We dined at Minibar the other night, which is most accurately described as “better food through chemistry.” Seriously, dining at Minibar is a gastronomical experience (rather than simply dining) and a seriously impressive (and delicious) look at molecular gastronomy in cooking.

We started off with a series of appetizers, which included:

Yogurt carnation (not pictured)

Pineapple shortbread

pineapple shortbread

pineapple shortbread

Green Almonds

green almonds

green almonds

Parmesan Cupcakes

parmesan cupcakes

parmesan cupcakes

Pizza Jose’s Way

pizza Jose's way

pizza Jose’s way

This plethora of appetizers was then followed by Liquid Olive

liquid olive

liquid olive

And then a Rubber Ducky with foie gras ice cream inside (which earned not only the favorite vote from some of the diners but universally the best serving dish):

rubber ducky

rubber ducky

We then were served a palate cleanser called a Yuzujito (sherry, yuzu, cucumber, and phosphate).

yuzujito

yuzujito

Next came a burger (a way too simple name for the deliciousness it contained):

"burger"

“burger”

Then Asparagus con Mayonesa

asparagus con mayonesa

asparagus con mayonesa

Followed by Fusilli al Pesto (the fusilli is clear and then filled)

fusilli al pesto

fusilli al pesto

And then Smoked Oysters in Escabeche

smoked oysters in escabeche

smoked oysters in escabeche

smoked oysters, cont.

smoked oysters, cont.

In case that wasn’t enough food, it was followed by Fabes con Almejas

fabes con almejas

fabes con almejas

A Lobster in Sequence (the first one was Lobster Knuckle on Chicken Skin, which got a few votes for favorite dish)

lobster on chicken skin

lobster on chicken skin

Completed by Lobster Tail, Peanut Butter, and Honey

lobster tail

lobster tail

Next up was Ham and Peas (the “roll” is a molecular version of Spanish Iberico ham)

ham & peas

ham & peas

Then Squab and Oysters

squab & oysters

squab & oysters

And the final entrée of Thai Rabbit.

thai rabbit

thai rabbit

But, wait, we’re not finished—there’s still dessert:

Bonne Bouche Cheese Puff (I’m told it was delicious)

cheese puff

cheese puff

Strawberries and Cream

strawberries & cream

strawberries & cream

This is not Carrot Cake (but it sure tasted like one!)

"carrot cake"

“carrot cake”

Piña Colada Tablet

pina colada tablet

pina colada tablet

Caterpillar (but not real ones!)

caterpillar

caterpillar

Doughnuts (a universal favorite and filled with ice cream!)

doughnuts

doughnuts

Éclair

eclair

eclair

And the T Rex is serving White Chocolate Asparagus, Liquid Bourbon Peanut, and a Cherry Bomb

Tony the T rex

Tony the T rex

The dinner also came with paired wines, which included:

2014 Dr. Herman Ürziger Würtzgarten Riesling from Kabinett Mosel, Germany

2013 Nigl Grüner Veltliner from Freiheit, Austria

2012 Didier Dagueneau Silex, Pouilly Fumé

2013 Shafer Chardonnay Red Shoulder Ranch from Napa Valley

2011 Dunn Vineyards Cabernet Sauvignon, also from Napa Valley

2001 Domaine de la Grange des Pères Vin de Pays de L’Hérault from Languedoc, France

2013 Lucy Rosé from the Santa Lucia Highlands, U.S.

20101 Kracher Auslese Muskat Ottonel from Burgenland, Austria

1985 Dow’s Port, Portugal

We finally (after about 3 hours) rolled out of the restaurant, wondering if the food coma was permanent. Minibar isn’t somewhere I could eat every day (I’d weigh 200+ pounds if I did), but it is an incredibly fabulous dining experience. I highly recommend it!

Minibar by José Andrés is located at 855 E St, NW, Washington, DC (www.minibarbyjoseandres.com).

Restaurant review: Peter Chang (Arlington, Virginia)

Peter Chang is a Chinese chef who has owned and operated pop up restaurants throughout the mid-Atlantic region over the years. He has established a cult following of fans who have traveled enormous distances to have his food. He recently opened up a place in Arlington, Virginia, and we paid a visit last week with some friends to see what all the fuss was about.

We started off with the following appetizers:

Scallion Bubble Pancakes

scallion bubble pancakes

scallion bubble pancakes

Hot & Numbing Noodles (with bok choy and mushrooms)

spicy noodles

spicy noodles

Grandma’s Noodles, served with chili powder, scallions, garlic, cilantro, soy sauce and finished with a splash of hot oil

grandma's noodles

grandma’s noodles

Pan fried Pork Dumplings

potstickers

potstickers

Cold Mixed Beef Tendon (not my idea!)

beef tendon

beef tendon

Cold Mixed Wood-Ear Mushrooms with Thai Chili

wood ear with chili

wood ear with chili

Mapo Tofu

mapo tofu

mapo tofu

Mushroom Hot Pot stir fried in special chili sauce with mixed mushrooms, diced garlic, red bell pepper, onion, and jalapeno

mushroom hot pot

mushroom hot pot

Eggplant and basil in clay pot (stewed eggplant with basil in a light brown sauce)

eggplant with basil

eggplant with basil

Fish filets in chili sauce

fish filets in chili oil

fish filets in chili oil

Pan fried steamed pork belly (steamed pork belly marinated with bean paste, rice flour, and chili paste and then pan fried with Szechuan chili powder, scallions, and cilantro and served with snow peas and mushrooms)

spicy pork belly

spicy pork belly

Stir fried shredded duck, with Szechuan chili powder with Chinese celery

shredded duck

shredded duck

New Zealand lamb chops spiced with cumin

lamb chops with cumin

lamb chops with cumin

Stir fried beef in Szechuan sauce

stir fried beef

stir fried beef

Sliced chicken with Szechuan chili

stir fried chicken with hot peppers

stir fried chicken with hot peppers

Overall, the food is excellent—spicy and flavorful. It is typical authentic Chinese food, however, so the dishes tend to be on the oily side, especially for American taste buds. We really enjoyed it and plan to be back for a return visit soon!

Peter Chang can be found at 2503-E North Harrison Street, Arlington, VA, 22207, (703) 538-6688 (www.peterchangarlington.com)

 

Restaurant review: Taillevent (Paris)

In keeping with our gastronomical march through Paris, we also dined at Taillevent, a 2 star Michelin restaurant. The atmosphere at Taillevent is very different than Guy Savoy. Whereas dining at Guy Savoy is like going to a show, Taillevent is a quieter, more intimate atmosphere. Dining at Taillevent is like dining at a friend’s house (as long as the friend is a superb chef and employed his own waitstaff, of course).

For appetizers, we had crab with remoulade sauce and dill; seasonal vegetables with pure sea salt and olive oil; duck foie gras with verjuice jelly and topped with gold leaf; and black truffle risotto. There wasn’t a clear winner here, although the black truffle risotto eaters were the most vocal in insisting that their appetizers were the best.

For the main course, we had sea bass served with leeks, champagne sauce, and osetra caviar; wild duck with spices and bigarade sauce; black truffle in pastry with périguex sauce; and filet of beef en feuilleté. Again, no clear winner here either, but those who ordered the duck thought their entrée was clearly superior to the others.

And for dessert, the bulk of the table ordered the chocolate soufflé. I was the outlier here and ordered the Saint-Honoré with Tahitian vanilla and salted butter caramel sauce. Your preference here all depends on whether you’re a chocolate dessert person or not.

This was my favorite restaurant in Paris. Where the rest of the family preferred Guy Savoy, I like the quiet intimacy of Taillevent. The food in both restaurants is first-class, and you can’t go wrong with either of them. It all depends on the atmosphere that you prefer (and the price that you’re willing to pay).

Taillevent is located at 15 Rue Lamennais, 75008 Paris (www.taillevent.com).

Restaurant review: Guy Savoy (Paris)

Guy Savoy has been given 3 Michelin stars for its restaurant, and the rating is well-deserved. Starting with its maître d’, Hubert, it is a show from the time you are seated to the time you leave, with the food being the star of the show.

We dined there in late March, as part of our whirlwind spring break visit to Paris. We picked the “Coulours, Textures and Savours” menu (I know—their English is British and has far too many extra “u” letters), which consisted of the following:

Clear Iced Poached Oysters

Blue Lobster cooked in Cold Steam

Potato Caviar served in a Smoked Sabayon Egg

Whole Grilled Sea Bass with Sweet Spices

Duck Foie Gras with Mulled Wine Flavors

Artichoke and Black Truffle Soup served with Layered Brioche with Mushrooms and Truffle Butter

“Surf and Turf” Saddle and Rack of Lamb

Small Sandwich with Celery Ice Cream (this was the palate cleanser)

Matured Cheeses

Pear and Pepper

Chocolate Orb

Jim is the only member of the family who truly appreciates (and eats) a cheese course. The waiter, upon discovering that the remaining four of us were going to pass on the cheese course, insisted in his amused French way that we all try small bites of the most mild cheese the restaurant had. (This scene reminded me more than a bit of the scene form the movie “L.A. Story” where Steve Martin’s character goes to the fancy French restaurant, L’Idiot, and is told what he can and cannot eat (“You shall have the chicken.”)

Not surprisingly, no one finished his/her cheese course other than Jim. The waiter just laughed at us (in a very nice way—there’s nothing snobby about Guy Savoy). That reminded me of a line from the book “Cooked” by Michael Polian, in which he comments that no culture appreciates any other culture’s fermented foods. It’s certainly true when it comes to Asians and cheese!

Notwithstanding the cheese course, Guy Savoy deserves its rating. The food was simply fabulous, the service was impeccable, and the staff was warm and friendly. We highly recommend a visit!

Guy Savoy is located at Monnaie de Paris, 11 quai de Conti 75006 in Paris (www.guysavoy.com).

Restaurant review: Le Gavroche (London)

Really, there is no need to review this restaurant in the sense that it has received a 2-star Michelin rating, and therefore, needs no further endorsement. That being said, it’s been fun to look at their menu (that they kindly sent to us after we returned home) and think about what we ordered.

No photos, either. We didn’t want to look completely like uncouth Americans!

For hors d’oeuvres, we had the following:

Coeur d’Artichaut “Lucullus” (artichoke filled with foie gras, truffles and chicken mousse), which was voted the favorite appetizer at the table;

Escalope de Foie Gras Poêlée, Prunelles et Amandes (pan fried duck foie gras with damsons and marcona almonds);

Coquilles St Jacques Rôties, Choux, Rutabaga et Estragon (roast scallops with winter cabbage, swede and tarragon veloute); and

Consommé de Champignons et Salsifis Canard Fumé et Flan de Persil (clear mushroom consommé, roast salsify, smoked duck and parsley flan).

For the main course, we ordered:

Darne de Turbot Rôtie, Carottes, Navets et Radis Beurre Blanc à la Ciboulette (roast “T” bone of wild turbot, carrots, turnips, radish and chive butter sauce);

Filet de Veau Rossini (veal fillet with foie gras and truffle madeira sauce); and

Epaule d’Agneau de Lait Braisée, Olive Pimentées (braised shoulder of Pyrenean lamb with spiced olive crumb, roast potatoes and garlic).

There was no consensus here, but I think the lamb was the best dish.

And, finally, for dessert, we stuffed ourselves with:

L’Assiette du Chef (an assortment of the chef’s favorite desserts); and

Soufflé aux Fruits de la Passion et Glace Ivoire (hot passion fruit soufflé with white chocolate ice cream).

Naturally, there were also petit fours to end the meal with because the restaurant was worried you might not have eaten enough.

Service was efficient and impeccable and friendly (in the British way, not the American way). The food was beyond wonderful!  All in all, the 2-star Michelin rating was well deserved.

 

Le Gavroche is located at 43 Upper Brook Street in London (www.le-gavroche.co.uk).

Restaurant review: The Modern (NYC)

We went to New York in late February because we so love tromping around the city when it’s 10 degrees outside. Truthfully, we went to show our exchange student some of the highlights of New York. We did manage to go to the top of the Empire State Building and stopped and saw the Statue of Liberty and the 9/11 memorial (for about 3 nanoseconds each—it was freezing!).

Most importantly, we got to eat at one of our favorite restaurants in New York—the Modern, the Danny Meyer restaurant inside the Museum of Modern Art. Between the six of us dining there that night, we got to sample much of the menu:

For appetizers, we had the following:

Roasted pumpkin soup with candied hazelnuts and hazelnut sabayon

roasted pumpkin soup

roasted pumpkin soup

Lobster marinated with truffles with radishes and herbs

lobster with truffles

lobster with truffles

Branzino steamed in spinach with black trumpet mushrooms

branzino with spinach

branzino with spinach

Roasted beets and pear salad with sheep’s milk, rosemary, and oats

roasted beet & pear salad

roasted beet & pear salad

Tuna tartare cured in mustard with potatoes and egg

tuna tartare cured with mustard

tuna tartare cured with mustard

Foie gras with lemon

foie gras with lemon

foie gras with lemon

Sweet potato gnocchi covered in black truffles

sweet potato gnocchi

sweet potato gnocchi

My personal favorite was the tuna cured in mustard, but it was not a universal opinion (the foie gras received several votes as well).

For entrees, the choices were:

Turbot roasted on the bone with petits pois à la Française

roast turbot

roast turbot

Chicken stuffed with pistachios served with celeriac and foie gras

chicken stuffed with pistachios

chicken stuffed with pistachios

Duck en chartreuse with apple and green cabbage

duck en chartreuse

duck en chartreuse

Beef glazed with bone marrow

beef glazed with bone marrow

beef glazed with bone marrow

My favorite was the duck (but I’m biased, as my favorite is usually the duck). The chicken, even though it sounds pedestrian, was superb as well.

And, finally, for dessert (since we were obviously still starving):

Citrus Pavlova with crème fraîche mousse and Meyer lemon sorbet

citrus pavlova

citrus pavlova

Ricotta cannoli with Earl Grey sorbet

ricotta cannoli

ricotta cannoli

Nutella ice cream and hazelnut

nutella ice cream and hazelnuts

nutella ice cream and hazelnuts

Carrot cake with toasted coconut sorbet

carrot cake

carrot cake

A favorite dessert depends entirely on whether you are a chocolate or non-chocolate dessert person. The citrus pavlova was probably the best non-chocolate dessert that we ordered that night.

The Modern is located at 9 W 53rd St, New York, NY 10019 (www.themodernnyc.com).

Full disclosure: we have a (very) small investment in The Modern, but delicious food is still delicious food!

 

 

Restaurant review: Nobu (Waikiki)

I am always amused by our Japanese friends who completely disclaim any relationship between Japanese cuisine and the restaurant (“Nobu isn’t a real Japanese restaurant”). Whatever the truth of the statement, it is an excellent restaurant, whether truly Japanese or not.

We went with some friends and three out of the four of us picked the omakase menu (chef’s choice). (As an aside, I absolutely love restaurants who don’t require the entire table to choose a tasting menu. It does lead to some bizarre timing issues for the kitchen and waitstaff and diners, but as long as you can live with that, it’s wonderful.)

Our first course was raw oysters and tuna tartare in a soy sauce-based marinade. Both were incredibly high quality and delicious.

oysters & tuna tartare

oysters & tuna tartare

Next was nigiri, consisting of (from left to right) toro, clam, white fish, and fried tofu with spicy tuna. The sushi was melt-in-your-mouth quality, which we have found only in Hawaii and Japan.

assorted nigiri

assorted nigiri

Next up, again from left to right, is red snapper (with a bit of chili powder), Hawaiian poke, and king salmon. My ranking from least to best is right to left, but all three were excellent.

assorted small dishes

assorted small dishes

The next dish was kampachi with onion sesame dressing. Kampachi is a Hawaiian white fish also known as almaco jack. The fish was incredibly fresh and delicate and matched perfectly with the dressing.

kampachi

kampachi

To clear our palates, we were then served a pineapple shiso sorbet. The sweetness of the pineapple was cut by the shiso, and the two flavors melded perfectly together.

pineapple-shiso sorbet

pineapple-shiso sorbet

Onto the cooked dishes: first up was lobster served with wasabi pepper sauce. The lobster had been removed from its shell, cooked, and returned to its shell with vegetables and the sauce. It was arguably the best dish of the night.

lobster with wasabi pepper sauce

lobster with wasabi pepper sauce

We then were served wagyu beef with foie gras and soy reduction marinade. Wagyu beef is the U.S. version of Kobe beef from Japan and while it is not quite as melt-in-your-mouth tender as Kobe beef (where the cows are given daily massages), it was still amazingly tender and flavorful. The foie gras added additional richness while the soy marinade gave the dish a bit of astringent balance.

wagyu beef

wagyu beef

The final non-dessert dish was a bowl of dashi cold noodles. I am not a cold noodle fan myself, but the dashi flavoring was excellent (and the only place I’ve ever found it as good has been Tokyo), and the noodles were surprisingly delicious.

cold noodles

cold noodles

Clearly, Nobu isn’t Japanese because it does a beautiful latte.  🙂

IMG_2716

And dessert (also very un-Japanese) was a maple crème brûlée. I was so stuffed by then that I only took a couple of bites, but it was very well done.

maple creme brulee

maple creme brulee

I will leave the argument as to whether Nobu is truly Japanese or not to those who care about such things. Whatever it is (or isn’t), Nobu is a truly excellent restaurant with delicious and beautifully presented food.

Nobu is located at Waikiki Parc Hotel, 2233 Helumoa Road, Honolulu, HI 96815 (www.noburestaurants.com/waikiki).

 

Restaurant review: A Tasting of Town

One of favorite restaurants in Honolulu is Town, a restaurant nestled in an interesting part of town with a hipster vibe and some of the best food on the island. The emphasis is on local and organic ingredients, and the kitchen’s passion for quality ingredients is equally reflected in the care of its cooking. Town doesn’t serve fussy food, but the dedication and talent in the kitchen is reflected well in the food that it serves.

We discovered a tasting menu being offered when we were there last week. Since we decided we were going to eat there twice in the week we were in Honolulu, we thought the tasting menu would be a good way to start the week.

IMG_2688

We started off with the bread and olives that Town serves all guests, followed by the amuse bouche.

bread  & olives

bread & olives

amuse bouche

amuse bouche

The tasting menu started off with what we thought was the best course of the evening—boudin blanc, baby carrots, red mizuna, and pickled onion. The tartness of the pickled onion went well with the more mellow flavors of the carrots and the richness of the boudin blanc.

boudin blanc

boudin blanc

Next up was pa’i’ai, butcher’s cut steak, broccoli, heirloom tomatoes, and oregano. This dish does not sound like it would work, but, somehow, the flavors meld together beautifully, and the steak is extremely flavorful and tender.

butcher's cut steak

butcher’s cut steak

The fish course was made up of uku, ulu, long beans, dandelion greens, onion, and preserved lemon aioli. I’m not a fan of dense white fish (such as swordfish), so the uku was not a favorite. That being said, the flavors worked well together, with the slight bitterness of the dandelion greens adding flavor to the fish.

uku

uku

One of Town’s strengths is its pasta. The hand-cut pappardelle, beef sugo, and parmigiano was excellent. The pappardelle had great texture, and the beef sugo was full of flavor.

beef sugo on pappardelle

beef sugo on pappardelle

The final entrée dish was house-cured ham, polenta, bitter greens, gribiche. This dish, I’m sorry to say, was a failure. The ham was excellent, but it was served thinly sliced, sandwich-style, which did not mesh well with the polenta and bitter greens. If they had done a whimsical ham sandwich, that might have worked. But the ham looked like it could have been served at a neighborhood deli (and while I like neighborhood delis, that is not what I’m looking for in a tasting menu at a restaurant). Bizarre.

house-cured ham

house-cured ham

Dessert was pineapple polenta upside-down cake. This was much better than I had expected, as I’m not a fan of polenta. But the polenta gave the cake a chewy texture, and the pineapple was sweet and flavorful.

pineapple upside down cake

pineapple upside down cake

All in all, we were glad that we tried the tasting menu, and we loved seeing what the chef thought were his strongest dishes. However, when we went back on Friday, we ordered off the normal menu and had a fabulous meal! 🙂

Town is located at 3435 Waialae Avenue #104, Honolulu, HI 96816 (www.townkaimuki.com).