Oahu Fine Dining

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Two’s Company

Getting down to business at Elua Restaurant and Wine Bar
With everything that’s been written about Elua Restaurant and Wine Bar this past year - two chefs, two egos, two styles of cooking - the single thing that’s been ignored is the fact that chefs Donato Loperfido and Philippe Padovani have emerged from their first year [...]

August-September 2008 | Jo McGarry | 0 comments | Continued
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Savor Fare

Our master sommelier shares his favorite indulgences
If heaven stocks certain beverages, great Cognac is one of them. And there is a place on earth that Cognac lovers would call heaven. That place is The Founder’s Warehouse at Hennessey where since 1774 Richard Hennessey and his descendants, eight generations worth, have stored their most treasured eaux [...]

June-July 2008 | Roberto Viernes | 0 comments | Continued
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Chef Ryan Durham, Plaza Club

You might say that Ryan Durham has had a “lofty” career as chef. His cooking talents have taken him to Sarento’s on the 30th floor of the Ilikai, Aaron’s 36 floors atop the
Ala Moana Hotel, and now the Plaza Club on the 20th and 21st floors of Pioneer Plaza on Fort Street Mall.
Luckily he has [...]

June-July 2008 | Susan Sunderland | 0 comments | Continued
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Cool Cocktails

There’s a Johnnie Walker whisky to suit anyone with a discerning palate. The more colorful the character, in fact, the better. What makes it so special? Aged and rare whiskies from places like Royal Lochnagar and old Cardhu, and drops or more from distilleries that have long since ceased production. That sweet, subtle smoke? Most [...]

June-July 2008 | Jo McGarry | 0 comments | Continued
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Savory Steak

How’d you like your steak? The answer is, any way you want; wet aged, dry aged, rubbed, marinated, raw or pulehu’d - great steaks take center stage at the best restaurants in America. Whether your preference is prime USDA, Kobe from Japan, Wagyu from Australia, or even forage fed and raised here in Hawaii, a [...]

June-July 2008 | Jo McGarry | 0 comments | Continued
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PERFECTLY SEASONED

Taste the flavor of Hualalai’s Pahui’a restaurant
There are those who argue that Hawaii has no seasons. “You have no winter,” visitors exclaim, unaware of snow on Mauna Kea’s summit or temperatures that cool the evenings from October until March. And while it’s true that our seasons may not be obvious in their arrival, with neither [...]

June-July 2008 | Jo McGarry | 0 comments | Continued
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La Tache

A single name and a unique experience all wrapped up in two words: La Tache. La Tache is a wine, but to call it “just” a wine is like calling a Bugatti “just” a car. It is a vineyard on the small escarpment of vineyards known as the Cote de Nuits of Burgundy, France. It [...]

April-May 2008 | Roberto Viernes | 0 comments | Continued
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Executive Chef Guido Ulmann, Waialae Country Club

What I remember about Chef Guido Ulmann is that he led the Dancing Chefs at the Hilton Hawaiian Village. Occasionally, the Hilton kitchen staff got to strut their stuff at a lavish banquet in order to present a fancy dessert. While a lively recording of “Candy Man” blared in the speakers, Ulmann, with a candy [...]

April-May 2008 | Susan Sunderland | 0 comments | Continued
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