Cooking up new combinationsA La Carte
June 16, 2019
Story By: Brandon Bosworth | Photos by: ANTHONY CONSILLIO
With its commitment to local, organic food and dishes representing Hawaii’s plantation cultures, Plantation Tavern has developed a solid reputation for its familiar yet creative cuisine.
However, the restaurant’s founding duo, the husband-and-wife team of Adam and Sonia “Sunny” Gilbert, are not resting on their laurels. Plantation Tavern is regularly updating its menu in an ongoing effort to offer their guests great meals.
One change has been to incorporate more individual plates.
“We’re a westside, local restaurant,” Adam Gilbert said. “Most of are dishes are ala carte or meant to be shared family-style. We are slowly adding some items that you don’t have to share.”
One of the more popular additions is the Braised English-Cut Short Rib Bone-in ($24). In the two weeks since being introduced, it has become one of Plantation Tavern’s best selling new items. Bathed in a red wine reduction sauce, the short rib is served with wasabi mashed potatoes and edamame.
“It’s our most expensive item, but still a killer deal for $24,” said Gilbert. “You’re getting 12 to 14 ounces of meat on a monster plate of mashed potatoes.”