This past New Year's Eve, we did something totally different than the past 2 or 3 years. In the past we partied at Vino's Ultimate BYOB which also included getting a room either at the Ala Moana Hotel or the Aston at Executive Centre so post-party driving wasn't necessary. However, this past year the Eve fell on Monday and Vino is closed from Sunday through Tuesday so Vino wasn't an option. We attempted Hiroshi but was informed that they were planning on closing at 9:30 or 10:00pm since the last dinner reservation was at 8:00pm. How about HASR Bistro? They just had their Grand Opening a couple of months ago and were actually extending dinner hours just for the Eve. SOLD!
We started by purchasing a couple of bottles at the adjacent HASR Wine Co then mosied over to the Bistro for our table. They were very busy with earlier dinner reservations and asked if we wanted the private room... When it's the Eve and you only have 7 diners in a large room, it feels kinda aseptic so we waited for a table in the main dining area. We then started with a bottle of Pierre Peters Cuvee de Reserve Blanc de Blanc Grand Cru. I love fermented Chard juice from Le Mesnil!
We then progressed to a Paul Bara Grand Rose Grand Cru
With our appetizers including Tequila Cured Salmon Tartare with a tarragon aioli (my second favorite)
Hamachi Carpaccio on baby arugula with a yuzu kosho ponzu sauce
And the Uni Chawan Mushi with seared diver scallop (also my second favorite)
I then uncorked a 2008 Kosta Browne Rosella's Vineyard Pinot Noir
For the Hamakua Mushroom and Escargot in Pernod cream sauce (my favorite dish)
The Salad of Seasonal Farm Greens with acai vinaigrette
And the French Onion Soup
We then uncorked a 2009 Hall Jack's Masterpiece Cabernet Sauvignon
For the Slow Roasted Kurobuta Pork Chop with Oregon morels and Madeira demi-glace
The Baked Stuffed Atlantic Salmon with Dungeness crab
The HASR #11 Steak au Poivre with foie gras ravioli and Cabernet demi-glace
And the Tuna Sandwich which was a seared ahi steak under a potato gallette with field greens and a ponzu demi
And of course, after dinner the girls couldn't resist dessert so they ordered a Bread Pudding
And a Flourless Chocolate Cake
While the guys had the Chartogne-Taillet tete de Cuvee Fiacre Brut for dessert
And since it was NYE, you GOTTA also have sake to ring in the New Year so it was a Hitorimusume Daiginjo Suzuku that was served while Mike also opened a bottle of the seasonal Kubota Tokugetsu (seimaibuai of 72%).
Though it was a different venue this year, the food and wines (and sake) were magnificent at HASR Bistro and I know that we'll be back for "regular" dinners in the future.
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