A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: RED WINE BRAISED SHORT RIB WITH ALII MUSHROOM KATSU ($32)
Honolulu’s dining scene is seriously hot with trendy eateries offering tasteful and creative culinary experiences. Adding to the fire is Stage Restaurant and Amuse Bar at the Honolulu Design Center.
The restaurant’s interior decor certainly stretches the mind as guests gaze in awe at aerobatic figures serving as light holders, large cloud-like puffs scattering the ceiling and intimate mini “couch-cabanas” lining the glass walls overlooking the city lights and busyness taking place below.
That’s all only just the beginning. Once diners immerse themselves into the menu, prepared by executive chef Ron de Guzman and pastry chef Cainan Sabey, they’ll never want to find an end.
“All of us are thrilled to have Ron as our chef. He adds a balance of flavors and textures that make his dishes a little more sophisticated and interesting,” says general manager Michael Moore. “Here at Stage, the theme is ‘World cuisine with local comfort.'”
For a special presentation of de Guzman’s concoctions, take to the Stage during the holidays. Bring friends, family or that special someone for a prix fixe meal on Nov. 21, Dec. 24 and 31. Moore further divulges that Sabey is currently in the works of a cannot-miss holiday dessert menu — so get those taste buds perked up and ready to go!
While Stage is usually closed on Mondays, it will be open for business on Christmas Eve and New Year’s Eve. Reservations are highly encouraged for the holiday meals as availability fills up quickly.
A sweet mash up
Yukon sweet potato puree and mashed potatoes form a pillowy base for this tasty collection.
Melt in your mouth
Admirable chunks of fall-apart short ribs are braised in red wine for three hours, giving it a rich, savory bite. The chef says the concept is a fall-winter comfort dish that soothes the body, soul and mind during the cooler season.
A special offering
Hurry in to indulge in this creation, as it is only available at Stage Restaurant throughout the short holiday season.
There’s ‘shroom’ for everyone
Locally sourced Alii mushrooms are breaded and deep-fried giving this dish added texture with its golden crunch and soft juiciness waiting inside.
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