3660 Gives Rise to Mouthwatering EatsDigest Eat This
April 14, 2013
Story By: Jaimie Kim Farinas | Photos by: Lawrence Tabudlo
3660 On The Rise features an eclectic array of dishes with flavor so mouthwatering, you’ll be planning your next visit before you’ve even left.
Begin your gastronomical adventure with Garlic Lemongrass Braised Veal Cheek ($12.95). Don’t let the size of the dish fool you.
“It looks small, but it is actually very filling as far as flavor goes,” shares chef de cuisine Lydell Leong.
Veal cheeks are sauteed in a paste of lemon grass, shallots, garlic, ginger, kaffir lime and Thai basil. After it has been pan-roasted, it is deglazed with sherry, and veal stock and other flavors are added before it is braised for two hours. Served with scallion rice shaped into a musubi, the appetizer boasts rich flavors.
When choosing a main course, keep this in mind: Sharing never tasted so good. Order two current specials to maximize your dining experience.
Burgundy Braised Boneless Beef Ribs ($26) is 8 ounces of beef so tender it practically melts in your mouth. It is braised in beef stock with garlic, thyme, rosemary, bacon, carrots and whole button mushrooms, and served with a sauce that is thickened to become a truffle jus. On the side, you’ll also be able to enjoy creamy mashed potatoes and Brussels sprouts with applewood smoked bacon and garlic.
For something a little more surf than turf, Pan Roasted Portuguese Sausage Crusted Alaskan Halibut ($31) just made its debut Wednesday. Portuguese sausage is ground up with panko to make a crust.
Biting into the halibut immediately sends your taste buds from a crispy exterior to a succulent piece of fish — a culinary journey you won’t want to miss. It is served with yuzu butter sauce and mashed potatoes.
For those of you who would like to take home more than just a doggy bag, inquire about the cooking classes offered every other month.
3660 On the Rise
3660 Waialae Ave.
Tuesday-Sunday, 5:30-8:30 p.m.