Hawaiian
Loco Moco
Loco moco was invented in Hilo in 1949, a cheap, filling plate for hungry teenagers: rice, a hamburger patty, an egg, and gravy. It has been Hawaii comfort food ever since, and it earns a place at a Sunday brunch. The trick is to take each part seriously. A hard sear on the patty builds […]
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French
Wild Mushroom Omelet
The French omelet is the dish chefs use to judge a cook. No color, no brown, just a soft pale roll with a barely-set center. It comes down to low heat, a little patience, and constant motion for the first few seconds. Master it and you can make breakfast for anyone. Here it is filled […]
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Hawaiian
Portuguese Sweet Bread French Toast
French toast is French technique, pain perdu, lost bread saved with egg and milk. But the bread here is pure Hawaii. Portuguese sweet bread, pao doce, came to the islands with immigrant bakers and never left. Its rich, tender crumb drinks up custard better than almost anything, which makes it the best French toast you […]
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French
Dungeness Crab Eggs Benedict
Eggs Benedict tests two techniques at once: a poached egg with a soft center, and a hollandaise that stays smooth. Get both and you have the finest thing on any brunch table. This version trades the usual ham for sweet Dungeness crab, a Pacific turn on a French classic. Hollandaise scares people, but it is […]
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Japanese
Miso-Glazed Black Cod
Black cod marinated in a sweet white miso glaze, broiled until lacquered and caramelized.
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Greek
Grilled Lamb Souvlaki with Tzatziki
Marinated grilled lamb skewers, cool cucumber-yogurt tzatziki, warm charred pita.
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Moroccan
Chicken Tagine with Apricots, Olives & Preserved Lemon
Bone-in chicken braised with warm spices, dried apricots, green olives, and preserved lemon.
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Spanish
Seafood Paella
Saffron rice studded with shrimp, mussels, and squid, finished with a crisped golden bottom crust.
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Hawaiian
Kalua Pork & Pineapple Fried Rice
Smoked, shredded pork shoulder over pineapple fried rice with scallion and toasted macadamia.
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Italian
Braised Veal Shanks, Osso Buco
Classic Milanese braise, done low and slow until the marrow gives.
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Comfort Food
Mac and Cheese Carbonara
Comfort food and technique in the same bowl: classic mac and cheese built on a carbonara base.
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American
Coffee-Ancho Chile Braised Short Ribs
Twelve servings. Coffee and ancho chile in the braise, deep and slightly smoky, built for a crowd.
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Thai
Green Papaya Salad
Sharp, herbal, built for balance: lime, chili, herbs, shredded green papaya. The kind of dish that wakes up a whole menu.
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Thai
Chicken Satay with Peanut Sauce & Cucumber Relish
Skewered and grilled, served with a house peanut sauce and a sharp cucumber relish to cut the richness.
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Mexican
Chili con Carne
No shortcuts, no can-opener version. Built low and slow, the way it's supposed to be.
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Seafood
Salmon Wrapped in Prosciutto, Herbed Lentils
Salmon fillet wrapped in prosciutto, seared crisp, served over herbed lentils with spinach and yogurt. Four servings, restaurant plating.
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Comfort Food
4-Hour Lamb
Low and slow until it falls off the bone. The kind of dish that plans your whole afternoon around it, on purpose.
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American
Steak Diane, Flamed in Cognac
Pan-seared steak, a mushroom cognac pan sauce finished tableside-style. Steakhouse technique done at home, minus the steakhouse markup.
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Thai
Thai Dinner Menu, Keo’s Honolulu-Style
A full Thai spread built from recipes out of Keo's, the legendary Honolulu restaurant. Whole roasted fish over noodles, herb-forward and built for a table, not a plate.
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Italian
Chicken Piccata with Tri-Colored Farfalle Alfredo
Pan-seared chicken finished in a bright lemon-caper pan sauce, over tri-colored farfalle alfredo. Classic Italian technique, no shortcuts on the sauce.
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