Revisited this Kaimuki landmark (hey, with businesses closing left and right, it IS a landmark) a week ago. I had to try their signature Mac and Cheese – I never tried it before because their 
specials always looked sooo good! It is everything that you’ve every read about it! Almost like there’s bacon in it due to the smoked Parmesan cheese and richer than Rockefeller! We also sampled the spinach salad with figs and smoked duck – once again, the smoked duck made it taste like a spinach salad with crumbled bacon along with the Fondue and Pate appetizer – melted cheese dip served with sliced pears, crostini and creamy pate.
For entrees, we tried the Grilled Pork Chop, Porter Beer Braised Shortribs and Duck Confit. The pork chop was a wee bit overcooked but it wasn’t dry (brined perhaps)? And the shortribs were tender as buttah! The duck confit was the perfect marriage of crispy skin and fallin-off-da-bone succulent leg meat.
The only thing that overshadowed the meal – in a very good way – was the wine. A bottle of Sine Qua Non Atlantis FeO2 1a Syrah 2005. Yup, I’ve never seen ANY Sine Qua Non wine on ANY wine list in Hawaii. So naturally we HAD to order it… with an intense nose of dark black and red fruit, a touch of mineral, a hint of licorice and just cooked meat but very balanced on the palate and not heavy at all. With a very long finish. Kinda like one of the best Saxum Syrah blends that you’ve ever tried. So good that I forgot to photograph our entrees and desserts… but that’s my bad.
specials always looked sooo good! It is everything that you’ve every read about it! Almost like there’s bacon in it due to the smoked Parmesan cheese and richer than Rockefeller! We also sampled the spinach salad with figs and smoked duck – once again, the smoked duck made it taste like a spinach salad with crumbled bacon along with the Fondue and Pate appetizer – melted cheese dip served with sliced pears, crostini and creamy pate.For entrees, we tried the Grilled Pork Chop, Porter Beer Braised Shortribs and Duck Confit. The pork chop was a wee bit overcooked but it wasn’t dry (brined perhaps)? And the shortribs were tender as buttah! The duck confit was the perfect marriage of crispy skin and fallin-off-da-bone succulent leg meat.
The only thing that overshadowed the meal – in a very good way – was the wine. A bottle of Sine Qua Non Atlantis FeO2 1a Syrah 2005. Yup, I’ve never seen ANY Sine Qua Non wine on ANY wine list in Hawaii. So naturally we HAD to order it… with an intense nose of dark black and red fruit, a touch of mineral, a hint of licorice and just cooked meat but very balanced on the palate and not heavy at all. With a very long finish. Kinda like one of the best Saxum Syrah blends that you’ve ever tried. So good that I forgot to photograph our entrees and desserts… but that’s my bad.
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