A-list cuisine takes center stageColumns Surf and Turf
June 29, 2014
Story By: Steve Murray | Photos by: Nathalie Walker
Delicious food and outstanding décor make dining at Stage Restaurant a pleasure for your senses. Located in Honolulu Design Center, the eclectic establishment features a blend of American, Asian and Hawaiian influences that create rich and full flavors. Stylish furnishings in colors ranging from muted tones to bright reds, blacks and greens complete the setting.
A great way to discover what Stage has to offer is by starting your meal with Crab Duo ($13), which features a blue crab cake topped with Cajun mayo, panko-coated and fried a golden brown. Crisp and juicy, the cake is served with a homemade tartar sauce and topped with Maui pineapple salsa. The starter also consists of floured and deep-fried soft shell crab, accompanied by spicy aioli and petite micro-green salad.
Next, Misoyaki Butterfish ($30) is a delicious entree selection. Six ounces of black cod is marinated for up to two days, producing a sweet, flaky, rich fish that is baked until perfectly charred. Tsukudane sauce, choice of starch, soybeans, corn and Japanese pickles complete the plate.
For the meat eater, Sous Vide Beef Wellington ($36) and Ko Choo Jang Glazed Kurobuta Pork Chop ($32) are fabulous options.
Kurobuta Pork Chop begins with a massive 10to 12-ounce bone-in pork chop seasoned with salt and pepper, grilled and glazed with Ko Choo Jang sauce. A side of dried pineapple with taegu sauce is a sweet and spicy counterpart to the pork. Spinach salad and roasted sweet potatoes further extend the textural and flavor profile of the dish.
As impressive as the pork may be, Sous Vide Beef Wellington is out of this world. A 5-ounce piece of tenderloin is cooked in a vacuum bag (the Sous Vide method) until it reaches an internal temperature of 109 degrees. It’s then rolled in a truffle mushroom duxelle, wrapped in puff pastry and baked to perfection. The beef is tender, topped with mushroom, veal demi glaze and served on a bed of sauteed spinach.
Next week, in addition to these mouthwatering items, a three-course tasting menu ($35) is available to diners. Five- and seven-course tasting menus are in the works, along with brand new Wine Bar and Cafe menus.
Honolulu Design Center
1250 Kapiolani Blvd., Honolulu
Lunch: Tuesday-Friday, 11:30 a.m.-1:30 p.m.
Dinner: Tuesday-Saturday, 5:30-8:30 p.m.