Revamped Menu Elevates Dining ExperienceFeatures Inside Feature
January 25, 2015
Story By: Kyle Galdeira | Photos by: Anthony Consillio
While its menu selections incorporate some of the finest ingredients and preparation techniques coupled with an array of international influences, one doesn’t have to travel far to enjoy the elevated dining experience found at 3660 on the Rise.
Chef de cuisine Lydell Leong recently revamped 3660’s menu, something the culinary wizard and his heart-of-the-house team do regularly to keep up with seasonal ingredients, changing trends and even customer input. While dishes continually are added to the menu, all-time favorites, including Ahi Katsu ($15.75) and New York Steak Alaea ($33) are here to stay. Otherwise, as Leong explains, “we might have a riot on our hands.”
Proprietor Gale Ogawa and executive chef/co-owner Russell Siu brought 3660’s Euro-Island cuisine to fruition in 1992, and the restaurant, perched at the corner of Waialae Avenue and Wilhelmina Rise in Kaimuki, continues to wow patrons more than two decades later. Throughout the years, 3660 on the Rise has garnered a host of accolades and was honored with an Award of Excellence by Wine Spectator magazine for offering “one of the most outstanding wine lists in the world.”
Diners will notice 3660’s signature cuisine and presentation right away with the newly introduced Pan-Roasted Chilean Sea Bass ($14), which is marinated in herbs, olive oil and garlic, then prepared with brown butter and lemon before being served atop a bed of fresh ‘Nalo greens alongside fried capers and a Romano cheese tuile (a thin, crisp wafer). Whole Fried Fire Roasted Quail ($14) presents a local-style twist on chicken noodle soup, as the quail sits atop a bundle of ramen, confetti vegetables and truffled chicken consomme to tie all the flavors together.
“The owners give me such flexibility to try different things. We’re not stuck in any particular way,” Leong explains of the new menu. “The sea bass is making a comeback. It’s such a clean, meaty fish that you don’t have to eat much to really get that flavor, so we decided to serve it as an appetizer.”
Leong also recently introduced Masago Arare Crusted Fillet of Scottish Salmon ($29). The flavorful salmon is organically raised in Loch Etive, Scotland, and served with yuzu butter sauce and kabayaki drizzle, along with crispy scallion potato croquettes and Waialua asparagus.
“The arare is nice and crunchy, and provides a perfect contrast in texture to the salmon, which has a much richer flavor. It’s out of this world,” Leong says.
Confit of Chicken Thighs ($27) also is gaining popularity, as the succulent chicken is marinated for 24 hours in fresh thyme, salt and black pepper, then slow-braised in duck fat and fried to perfection. The dish is served with Leong’s rendition of macaroni and cheese, which includes pasta with Tillamook Cheddar, cream and applewood smoked bacon complemented with melted house-made truffled mozzarella.
Those craving dessert are in luck with Granny Smith Apple Pie ($8.75), an individual warm apple pie crafted within a puff pastry crust and served with brown sugar bourbon ice cream made from scratch. The crust is lighter and airier than a traditional pie crust and takes a simple concept to new heights.
“We try to keep the menu evolving for those diners who do visit us regularly, so come in and try our old favorites, as well as some new dishes,” Leong says.
Looking to celebrate Valentine’s Day in style? You are in for a treat, because 3660 on the Rise offers a special four-course dinner menu Saturday, Feb. 14, from 5:30 to 9 p.m. for $85 per person (make reservations quickly as space is limited; the a la carte menu will not be available during the special dinner service; and tax and gratuity are not included). The special menu features a choice of Crispy Garlic Scallion Shrimp with Honey Chili Aioli or Short Rib and Foie Gras Tortellini with Truffle Jus; Tomato Mozzarella Salad with Orange-White Balsamic Vinaigrette; entree selections of Fresh Catch of the Day with Blue Crab, Vine-Ripened Tomato and Waialua Asparagus or Fire Roasted Tenderloin of Beef with Mixed Mushroom Jus; and a duet of Dark Chocolate Truffle Tart and Vanilla Bean Panna Cotta with Roasted Strawberry Sauce for dessert.
Leong encourages patrons to stay tuned for the next Chef’s Table-themed wine dinner, and if all goes according to plan, the popular dining experience will feature truffles galore, pending availability.
3660 on the Rise accommodates its guests with validated parking beneath its building, and there is supplemental parking available on the street and in an adjacent lot. The restaurant also features four private dining rooms capable of seating groups of 17 to 200 people, while also serving up special banquet menus featuring the iconic, award-winning cuisine served in the main dining room.
To keep updated on the restaurant’s latest menu creations and special events, or to learn more about planning the perfect special event or gathering, visit 3660.com.
3660 On the Rise
3660 Waialae Ave., Honolulu
Tuesday-Sunday, 5:30-8:30 p.m.
Note: 3660 has four private dining rooms that can accommodate groups up to 200 people.