{"id":1975,"date":"2016-03-10T11:04:49","date_gmt":"2016-03-10T16:04:49","guid":{"rendered":"http:\/\/mayliang.us\/?p=1975"},"modified":"2016-03-10T11:04:49","modified_gmt":"2016-03-10T16:04:49","slug":"restaurant-review-chef-mavro-honolulu","status":"publish","type":"post","link":"https:\/\/mayliang.us\/?p=1975","title":{"rendered":"Restaurant review: Chef Mavro (Honolulu)"},"content":{"rendered":"

We have been regular diners at Chef Mavro whenever we are in Honolulu (which is more often than I am willing to admit). Last week, when we were there, we took the opportunity to dine at Chef Mavro twice. (I know, I know.)<\/p>\n

The first time, we picked the 6 course menu. In addition, it was BLACK TRUFFLE season (calloo, callay!). So, this is what we had:<\/p>\n

The amouse bouche was watercress soup with an \u201cegg salad sandwich\u201d on the side. It\u2019s difficult to get watercress flavoring in a soup strong enough to taste like watercress, but this was the exception. It was delicious!<\/p>\n

\"watercress
watercress soup with an “egg salad sandwich”<\/figcaption><\/figure>\n

We started off with the foie gras, which was served as a parfait, accompanied by pineapple relish, toasted pine nuts, and a huge side of toasted brioche. Yummy!<\/p>\n

\"foie
foie gras terrine<\/figcaption><\/figure>\n

Next up was the opah (snapper), which was served with red beets, pickled Japanese cucumber and topped with a coffee flour rye bread crumble. Highly delectable.<\/p>\n

\"snapper\"
snapper<\/figcaption><\/figure>\n

The lobster was next. This was accompanied by a house-made kabocha confit and served with kabocha and a crustacean essence pur\u00e9e. It\u2019s one of Jim\u2019s favorite dishes here.<\/p>\n

\"lobster\"
lobster<\/figcaption><\/figure>\n

We substituted out the cheese course in favor of the parmesan black truffle risotto. It was everything a black truffle risotto dish should be (which is to say heavenly).<\/p>\n

\"black
black truffle risotto<\/figcaption><\/figure>\n

We also upgraded to the Australian Tajima wagyu medallions, served with an eggplant pur\u00e9e, charred leeks, and an island green pepper corn sauce. Yum, yum, yum.<\/p>\n

\"wagyu\"
wagyu<\/figcaption><\/figure>\n

The palate cleanser was melon served in a champagne gel\u00e9e.<\/p>\n

\"melon
melon in champagne gelee<\/figcaption><\/figure>\n

And the final course, dessert, was chocolate. This time, it was a chocolate bar, served with a burgundy poached pear and sorbet. Even for not being a huge chocolate fan, this was delicious.<\/p>\n

\"chocolate
chocolate dessert<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

We have been regular diners at Chef Mavro whenever we are in Honolulu (which is more often than I am willing to admit). Last week, when we were there, we took the opportunity to dine at Chef Mavro twice. (I know, I know.) The first time, we picked the 6 course menu. In addition, it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,25],"tags":[150,332,331],"class_list":["post-1975","post","type-post","status-publish","format-standard","hentry","category-honolulu","category-restaurants","tag-chef-mavro","tag-honolulu","tag-restaurants"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-vR","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1975"}],"version-history":[{"count":1,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1975\/revisions"}],"predecessor-version":[{"id":1976,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1975\/revisions\/1976"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}