Tradition Of Taste

February - March 2008

Unpretentious dining at Michel’s in Waikiki Fifty-two new restaurants opened on Oahu last year, many of them in Waikiki. So you’d think that a restaurant as old as Michel’s (it opened in 1960), with a menu rooted in European tradition, a German chef devoted to the perfection of complex stocks and sauces, and waiters who…

Continue »

The Dragon Upstairs

February - March 2008

Catch the chill vibe at The Dragon Upstairs in downtown Following the tail of the golden dragon mural that undulates alongside the staircase, guests are led from street-level to a nightclub that feels like a world away. A smoky piano melody fills the room at the aptly named Dragon Upstairs, where for the last year-and-a-half…

Continue »

Classy Kicks

February - March 2008

Find a shoe paradise for men at Leather Soul If the world is your stomping ground, better make sure every step counts. Despite the value of accomplishment, there’s no doubt that a well-made pair of shoes still has the power to define, instantly communicating to others attributes of affluence, impeccable style, knowledge of tradition and…

Continue »

Padovani’s Chocolates

February - March 2008

Chocolate may or may not be an effective aphrodisiac, but its reputation as a mood enhancer has been recognized for thousands of years. And while the greatest chocolate in the world doesn’t come cheap, it does contain the chemical phenylethylamine that causes a dopamine reaction (the pleasure-seeking brain chemical) with each seductive bite. Chef Philippe…

Continue »

Eric Leterc: Executive Chef

February - March 2008

Private clubs are home to some of Hawaii’s most experienced and talented chefs. They work in a cache of exclusiveness and elegance, reserved for an elite clique of members. Executive Chef Eric Leterc, 45, of The Pacific Club found himself in this change of pace from public restaurants six years ago. “It’s all about trust…

Continue »