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Order of the Day

Detailed Deliciousness at Fine Dining Burgundy

Story By Kelli Shiroma Photos By Nathalie Walker
April 29 - May 5, 2012

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At Fine Dining Burgundy, it’s all about the details in the food, wine and service. The eatery — which had its grand opening April 12 — features French cuisine in a comfortable, casual setting. Customers are encouraged to try the new eatery in order to experience French food and an excellent dining experience for a reasonable price.

“The food and service makes our restaurant unique,” says chef Victor Straley. “We’re on the more upscale side, but our prices are going to be more on the bistro side — portions won’t be extremely large, but they will be extremely large in flavor. (Our target audience is) anyone with a fine palate who appreciates good food and wine. You have to not only appreciate the taste, but through the taste, know the process and the effort.”

So far, the eatery has been the most crowded on Saturday nights, so general manager Jon Bransford recommends that customers make reservations before coming to Fine Dining Burgundy.

“On the second Saturday (after we opened), we started with 26 reservations and once they started coming in, by 6:30 p.m., the whole place was full,” he recalls.

A lot of French cuisine involves lengthy preparation; some of the dishes and sauces on the eatery’s menu take two to three days to make. The eatery’s menu is divided into several categories — Amuse Bouche (small appetizers), Hors d’oeuvres, Salades (salads), Poissons/Seafood (seafood), Viandes (meats), Garniture (side dishes) and Desserts. Several dishes on the menu will be prepared table-side, but others will have had numerous hours of preparation done beforehand. A variety of wines also are recommended to complement the different entrees.

“The wines are priced appropriately to pair with our menu prices,” says Bransford. “We’re moderately priced and the wines are designed in the same way. The price per customer — for a bottle of wine, an appetizer, entree and dessert — is $50 to $55 per person.”

When it comes to popular dishes on the menu, Bransford names Homard roti a la Nage “Pamplemousse” ($27) — a lobster roast with grapefruit nage — Cotelette d’agneau roti au Roquefort ($25/$48), or a roasted rack of lamb, and Creme Caramel a la soupe de fruits ($8.50). All menu items are in French with English descriptions below. Menus in Japanese also are available.

“Nage is the sauce of the lobster,” Bransford explains. “It’s lobster with a touch of butter, white wine and a fresh, red grapefruit, so it’s more citrusy and summery instead of the traditional buttery and heavy. (For the lamb) we have a full rack and half rack of New Zealand lamb; it’s seared and then roasted with blue cheese and has a panko bread-crumb topping. Our featured dessert is called Creme Caramel et soupe de fruits, which is basically flan.”

Straley also mentions Pate de campagne au Foie gras ($12.50) and the in-house, fresh Boeuf (Beef) Bourguignon ($23). The Pate de campagne au Foie gras embodies a traditional French countryside dish, while Boeuf Bourguignon was designed to be the house special.

The menu at Fine Dining Burgundy boasts other flavorful and unique dishes — such as Salad Tomate ($9.50), a tomato salad in the shape of a rose — that Straley encourages clientele to come and try.

“Passion is extremely prevalent here,” Straley says. “We have the potential to make this place something Hawaii hasn’t seen.”

While innovative ideas always seem to be churning in regard to the menu, Bransford says that more dishes will eventually be added to the menu, but not right away.

“We will build up some other things that are really going to make the menu shine,” he says, “but for now, we’re running with these until things are solidified and smooth.”

Fine Dining Burgundy

  • Where
    • 1006 Kapahulu Avenue
    • Honolulu, HI 96816
  • Call
    • (808) 739-5000
  • Hours
    • Dinner
    • 5:30 p.m. – Midnight
    • Last call for food: 11 p.m.
    • Last call for alcohol: 11:30 p.m.
    • Closed Mondays