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Eat This

Tasty triple-threat ushers in the ‘gourmet age’ of Honolulu

By Andy Beth Miller Photos By Anthony Consillio
May 6, 2015

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Remember the Golden Age of Hollywood, when performers like Gene Kelly and Judy Garland sang, danced and acted their way into our hearts as uber-talented “triple-threats?”

Well, yet another talented star in the culinary world who is stealing our affections is Chef Rodhel Ibay of Fresco Italian Restaurant, whose newest menu sensation is a true, modern day triple-threat.

Conceptualized in the creative mind of Ibay, Fresco’s Special Three Course Menu ($43 per person) is a tasty tour de force that will be offered during the month of May. A staunch supporter of local farmers, Ibay incorporates locally grown foods that serve to infuse his ingredients with that perfect simplicity of unrivaled flavor.

Spaghetti Calamari Con Seppia Salsa ($22.95 a la carte)

Spaghetti Calamari Con Seppia Salsa ($22.95 a la carte)

“Sustainability, for me, is truly important,” shares Ibay. “We have to support the local farmers.”

After beginning with a light and refreshing starter of Caesar Salad (featuring Romaine lettuce, Mortadella ham, Herbed croutons and Parmigiano vinaigrette), diners may then dive into their choice of enticing entree.

Whether it be their fa-vorite pasta dish (patrons have their pick among any from the a la carte menu) or Fresco’s Char Grilled Rib Eye Steak (7 ounces) with Wild Mushroom Tomato Chili, Baby Arugula Salad and Garlic Chips, there are no wrong steps in this delicious dining sequence.

Linguine Alla Pescatora ($27.95 a la carte)

Linguine Alla Pescatora ($27.95 a la carte)

Two perfect pasta choices are Spaghetti Calamari Con Seppia Salsa ($22.95 a la carte), featuring spaghettini, squid ink, fried calamari, grape tomato, baby arugula and tasty chili oil, or Linguine Alla Pesca-tora ($27.95 a la carte), presenting linguine served with shrimp, mussel, calamari, little neck clams, fish and choice of tomato or white wine sauce.

Acting as the sweetest encore to this well-rounded performance is a decadent Mango Creme Brulee ($8.95 a la carte), whose soft underbelly of custard-like cream is perfectly complimented by a delicate crust of caramel sugar and tropical fruit.

We soon realize why this dessert tastes so fresh, as Ibay lets us in on a little secret. “I go to my aunty’s house and actually pick the mango from the trees in her yard!” Now that’s what you call farm-to-table.

Fresco Italian Restaurant

W H E R E
Hilton Hawaiian Village
2005 Kalia Road, Honolulu

C A L L
941-8868

H O U R S
Open daily,
lunch: 11 a.m.-2:30 p.m.
dinner: 5-9:30 p.m.
Happy hour specials available 5-7 p.m. and 9-11 p.m.

N O T E
Free, validated parking available

W E B
frescohawaii.com