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3660 On The Rise

Digest Step Up to the Plate

June 12, 2016

Story By: Abby Sadoy | Photos by: ANTHONY CONSILLIO

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Fire Roasted Long Island Duck Breast ($31)

Refined, eclectic cuisine has never looked or tasted better than it does at 3660 on the Rise. Since opening in 1992, the restaurant has been the go-to spot for anyone hankering to sink their teeth into upscale yet approachable Euro-Asian fare.

The Kaimuki eatery has garnered numerous culinary awards and has earned a loyal following in the two-plus decades it’s been on the restaurant scene.

Welcoming customers with a friendly ambiance and amiable menu to match, 3660 on the Rise soars to sky heights with epic eats, such as Fire Roasted Long Island Duck Breast. This specialty comes with duck breast and leg prepared two different ways, and is made heavenly with orange-lilikoi sauce and Yukon potatoes.

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“It’s kind of a play on the classic Duck a L’orange,” says chef de cuisine Lydell Leong.”This is our version for people to enjoy.”

And enjoy it you must, especially with its rich contrast of sweet and savory flavors that can’t go unnoticed.

1. DUCK CONFIT After marinating in salt and thyme overnight, the duck leg is slowly cooked in duck fat, then chilled and fried to a delicious crisp to order.

2. GOLDEN POTATOES These Yukon delights are diced and sautéed alongside caramelized onions and Virginia ham. Finished with a touch of duck fat, heavy cream and Romano cheese, the taters are then topped with a light micro-green mixture.

3. GRILLED DUCK Delicate duck breast is first brined in a seasoned water-salt-sugar liquid, quickly blanched in warm water and then perfectly grilled to order.

4. SAVE ROOM FOR SAUCE Made from brown sugar, orange juice, whole oranges and lilikoi puree, this one-of-a-kind covering is cooked for a few hours and lightly thickened before adding a sweet and tart sensation to the dish.

3660 On The Rise

3660 Waialae Ave., Kaimuki
737-1177
Tuesday-Sunday, 5:30-8:30 p.m., closed Mondays

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