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Brasserie Du Vin

By Dining Out Team
March 24, 2013

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Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.

This week, Dining Out gets the inside scoops from Brasserie Du Vin general manager Dominick Pisciotta, who gives us a little taste of Brasserie Du Vin and shares just what fuels his culinary drive.

Who or what inspires you as a chef/manager/owner? People celebrate their greatest moments with food and beverage, and as a manager, I help create memories and experiences for those people. It could be a wedding, anniversary, even a first date; it is a great feeling to help them celebrate. There is a lot of work behind the scenes, but when you walk through the dining room and see everyone smiling and laughing, you know you are doing a good job.

What’s your most popular dish? The entire menu is great, but I would have to say Lamb Shank and Pork Chop are what everyone enjoys for an entree. However, we also have many patrons who come in for conversation with a glass of wine and Baked Brie.

Is there a dish that you create that’s not on your menu, but available upon request? We change our menu from time to time, so yes, we often get customers who are familiar with some of our older menu items, and if we have the ingredients in house, we love to accommodate. Is there one particular dish that we create? I cannot say there is. There are many dishes, and Chef does a great job with all the menus, as well as accommodating to everyone’s wants and needs.

What is the biggest compliment you’ve ever received as a chef/manager/owner? It is not about me, really. Usually guests want to speak to the manager about what’s not going so well. On the other hand, every once in a while a guest feels the need to call me over to tell me how wonderful their experience was, how great the food and service was, and that everyone who approached the table was wonderful. Those are the best compliments. It lets me know everyone is doing their job, including myself.

If you could serve food to a celebrity, who would it be and why? What dish would you serve? I would have to say Jessica Alba, simply because she is gorgeous. As for the food, I would keep it very simple with some fruit and cheese, and choose my favorite bottle of red wine.

Brasserie Du Vin

1115 Bethel St., Honolulu
545-1115
Monday-Saturday, 11:30 a.m. to 4 p.m. (lunch), 4 to 10 p.m. (dinner)