Exciting Updates In The WorksA La Carte Columns
July 24, 2016
Story By: Yu Shing Ting | Photos by: Anthony Consillio
Positive changes are on the horizon for 3660 on the Rise. Not that it needed any, but the award-winning restaurant, serving Euro-island cuisine, is updating its menus for both its restaurant and banquets, and expects to release them in a couple of weeks. There also is the eatery’s 24th anniversary in September, which it plans to celebrate with weekly food and drink specials during that month.
“We also have a new partner,” announces co-owner and executive chef Russell Siu. “Gale (Ogawa, who opened the restaurant with Siu in 1992) has retired, and our new partner is Scott Okamoto.”
Okamoto, who is the general manager at Chart House, now also serves as co-owner with Siu. 3660 on the Rise also recently welcomed Jaslynn Lorenzo as general manager.
Of course, guests can still expect a superior dining experience with exceptional service and amazing food.
The restaurant will continue to offer its popular cooking class with Siu taking place every other month. Enjoy three to four courses, paired with wine or Champagne, and a goodie bag to take home. The next class is Sept. 15 at 6 p.m. Cost is $80 per person and seating is limited, so call 737-1177 to make a reservation.
NOT YOUR AVERAGE MEAT AND POTATOES
This week’s special is Burgundy Braised Boneless Beef ($28, available Tuesday, Wednesday and Thursday) featuring boneless ribs braised in burgundy with mirepoix, mushrooms and truffle jus, and served with creamy mashed potatoes and apple with smoked bacon-scented Brussels sprouts.
“(The meat and vegetables are) braised for a couple of hours in the burgundy, so it really absorbs the flavors,” notes chef de cuisine Lydell Leong. “We’ve actually ran it as a special in the past, and we’ve had customers ask for it since the last time we ran it.”
For a complementing salad or appetizer, Leong recommends Tomato and Mozzarella Salad ($14), 3660’s take on a Caprese. “I pull the mozzarella in-house and fold in the truffle pate, so you see the black studs of truffle in the mozzarella,” he says. “And it comes with a layer of prosciutto on the bottom, as well as tomato wedges. Right now we’re using Wow Farms tomatoes from Kamuela.”
3660 On The Rise
3660 Waialae Ave., Kaimuki
Tuesday-Sunday, 5:30-8:30 p.m.; closed Mondays | 3660.com