Can you believe it’s been 19 years since George Mavrothalassitis opened his iconic Chef Mavro restaurant on King Street? People who have dined there know that the experience is comprised of a tasting menu, between six and 12 courses, depending on the season, and running about $200 per person.
Over the years, Chef Mavro has adjusted the menus and experimented with new things to keep the relationship with his customers fresh. The latest concept, I have to admit, is a pretty smart move. Executive Chef Jeremy Shigekane, who dines with a younger demographic, suggested a “small plates” concept where diners could build their own dinner and share the plates with their friends. Brilliant. So many times, I might be craving just one or two items or may not be hungry enough for a whole degustation menu. This also gives more people the opportunity to taste the talents behind the restaurant at a more reasonable price.
Don’t worry, you can still get the degustation menu; they’ve reconfigured the restaurant so the upper tier serves the tasting menu, while the main dining room focuses on the small plates.
We tried several of the small plates in a group of six, and the bill would have come out to about $100 or less per person … and I was actually too full, so we could have cut back on a few plates. My favorites were:
You should save room for at least one dessert from pastry chef Jose Calpito. These are also part of the shared plates menu, and apparently will change with the seasons so he can show Hawaii’s tropical fruit bounty.
1969 S. King St.