X

Cooking up new combinations

A La Carte

June 16, 2019

Story By: Brandon Bosworth | Photos by: ANTHONY CONSILLIO

IN THE MOOD FOR MISO
For those craving Japanese-inspired fare, the Miso Salmon ($18) is a clear choice. Salmon is marinated in miso and served on soba noodles with an Asian-style coleslaw. It’s one of Plantation Tavern’s newer dishes, yet already a popular choice among the restaurant’s local fans.

With its commitment to local, organic food and dishes representing Hawaii’s plantation cultures, Plantation Tavern has developed a solid reputation for its familiar yet creative cuisine.

However, the restaurant’s founding duo, the husband-and-wife team of Adam and Sonia “Sunny” Gilbert, are not resting on their laurels. Plantation Tavern is regularly updating its menu in an ongoing effort to offer their guests great meals.

Braised English-Cut Short Rib Bone-in ($24)

One change has been to incorporate more individual plates.

“We’re a westside, local restaurant,” Adam Gilbert said. “Most of are dishes are ala carte or meant to be shared family-style. We are slowly adding some items that you don’t have to share.”

One of the more popular additions is the Braised English-Cut Short Rib Bone-in ($24). In the two weeks since being introduced, it has become one of Plantation Tavern’s best selling new items. Bathed in a red wine reduction sauce, the short rib is served with wasabi mashed potatoes and edamame.

“It’s our most expensive item, but still a killer deal for $24,” said Gilbert. “You’re getting 12 to 14 ounces of meat on a monster plate of mashed potatoes.”

Center map
Traffic
Bicycling
Transit
Ilima Awards 2018
Hawaii's Best 2018