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3660 On the Rise

November 9, 2014

Happiness is on the rise

As one of the island’s premier neighborhoods for dining, Kaimuki was abuzz last month, when 3660 on the Rise welcomed the launch of its first happy hour menu. “Many years ago, we had Martini Night Wednesdays, in which diners could enjoy premium drinks and appetizers at a reasonable price,” says chef Lydell Leong. “We wanted…

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A Sprouting of Tomato Temptations

You say “tomayto,” I say “tomahto” … Call it whatever you want, the fact of the matter is that tomatoes are wonderful! Just the other day my friends and I were having a serious discussion about food. The topic: Foods we can eat every single day, and never tire of. Such a simple, yet passionate…

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August 10, 2014

Meatless gourmet eats

Ballroom dancing was big where I grew up, and its discipline (the years it takes to master the moves and skills to sway across that dance floor), its beauty and its grace is something that I have always admired. No stranger to hosting nightly events showcasing similar dedication, mastery of skill and grand artistry, is…

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Getting Savvy with Samplers

You know those times when an impromptu, simple “catch-up” dinner with friends somehow morphs into a massive production that takes the entire day to plan? Arianna is vegetarian, Ryan loves steak, Jess had a late lunch yet still wants to join in the fun … and you? All you’re asking for is to enjoy a…

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June 1, 2014

3660 On the Rise

TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: MASAGO ARARE CRUSTED FILLET OF SALMON ($28.50) 3660 on the Rise ups its cuisine’s standards, where culinary craftsmanship and international flair make a perfect combination. Proprietor Gale Ogawa and executive chef/co-owner Russell Siu opened the restaurant in 1992, and chef de cuisine Lydell Leong has helped…

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May 11, 2014

It all adds up to good eats at 3660

Since opening 22 years ago, 3660 on the Rise has continued to grow its following of loyal customers who keep coming back for their favorite dishes, including items that have been offered since day one. Among the original menu items that are still very popular are Potato Crusted Crab Cake ($12.95) and Pudding on a…

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March 30, 2014

Gourmet Cuisine Arises at 3660

Since 1992, 3660 On The Rise has been treating customers to its creative Pacific Rim cuisine. “We present familiar flavors utilizing classic French techniques,” explains chef de cuisine Lydell Leong. For 3660, a crucial aspect of creating those familiar flavors is to integrate local products. “These products are so readily available,” Leong says. “We like…

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February 23, 2014 , ,

Fancying Foie Gras

One of the best things about my job is the fact that I’m constantly exposed to a flood of good eats. From traditional American classics, such as burgers and hearty chili, to authentic Brazilian acai and an assortment of ethnic fare, I’m privileged to say I’ve had the opportunity to try it all. I’m pretty…

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January 19, 2014

Experience the Culinary Heights at 3660

While its menu incorporates some of the finest ingredients and preparation techniques coupled with an array of international influences, one need not travel far to enjoy the elevated dining experience found at 3660 on the Rise. Proprietor Gale Ogawa and executive chef/co-owner Russell Siu brought 3660′s Euro-Island cuisine to fruition in 1992, and the restaurant…

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December 29, 2013

These Desserts “Rise” to the Top

Beautiful, contemporary decor perfectly matches the Euro-Island cuisine that adorns the menu at 3660 on the Rise. Local ingredients highlight many of the dishes, and the desserts are no different. The Mile High Waialae Pie ($8.50), the restaurant’s most popular dessert, features Haagen Dazs vanilla and coffee ice cream with macadamia nut brittle. “The ingredients…

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