This post is a little late as we visited Vino right after Chef Keith, GM Anne and owner DK returned from a brief trip to San Sebastian, Spain and Portugal. I love when the company sends the chef on these missions for more culinary inspiration. As usual, we started with the amuse bouche local egg created frittata...
Along with my usual trio of wine samplers...
Along with a cocktail... Barkeep Brent made a grapefruit libation since Vino just started a grapefuit-cello and had loads of grapefruit juice...
We then moved on to the first special inspired from Espanola... Heirloom Tomatoes with basil oil, apple vinegar and Spanish black sea salt...
Along with an off-menu special that Chef Keith was still trying to perfect. He mentioned in tapas bars, they use fresh grilled porcini but since we have none in the 50th, he tried using grilled Kula Alii mushrooms... and I'm ALWAYS a sucker for runny egg yolks...
And the Black Peppered Beef served with Vino's interpretation of potatoes Robuchon... equal parts of potatoes and butter...
Plus the Braised Pork Cheeks with pickled shishito peppers and truffle oil... as tender as pork gets...
And the Grilled Local I'a Mahimahi with fingerling potatoes...
And if there's cured salmon, I'm there... with crispy salmon skin, lemon aioli and red peppers...
Chef even brought out another "experiment" that's still not on the specials menu, his Spanish tortilla or Spanish potato omelet...
To end the evening, the girls had chocolate gelato...
While I simply sampled a Vermouth on the rocks... I forgot the name of the brand but Chuck said they were tryin' forever to get it on the Vino list...
And yes, you guessed it, we'll be back...
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