Graham Cracker Calamari ($14)
Located on the second floor of the Honolulu Design Center on Kapiolani Boulevard, Stage combines a restaurant, wine bar and cafe into a venue that seems perfect for any gustatory or artistic event. And this month’s calendar is packed with excitement.
This Tuesday’s monthly Art@Amuse event at Stage’s Amuse Wine Bar will feature Chanel Tanaka. The event is free to the public. “It’s something I started to connect people with others in the community who are doing something creative,” says general manager Michael Moore. Doors open at 6:30 p.m.
Avocado Toast ($11)
On Thursday, Oct. 17, guests will gather to celebrate Aperitivos at Bespoke@Amuse. Dan Fullick from Southern Glazer’s Wine and Spirits will be on hand, concocting new cocktails with Aperol, Italicus and other selections. “The evening’s most popular drink becomes the featured cocktail for the following month,” Moore says.
Stage Sashimi ($17)
As a fundraiser for the Susan G. Komen Hawaii Foundation, the restaurant’s More Than Pink wine card will be available through the end of October. “We’re donating the $2 cost for each card purchased to the Foundation,” says Michael Moore. Funds will also be raised through sales of featured cocktails and bottles of wine. “We’ll offer specials throughout the year on social media, so we’re encouraging Pink wine cardholders to follow us on Facebook, Instagram and Twitter,” says Moore.
Proceeds from September’s Ovation Dinner were donated to the Komen Foundation. Plans for this month’s dinner, scheduled for Oct. 29, are underway; contact Stage for details.
Fried Brussels Sprouts ($8)
Featured menu entrees at Stage this month include Stage Sashimi ($17), an elegant presentation of hamachi, shoyu gelee, orange and wasabi tobiko, shiso, spicy ponzu and radish.
There’s also Stage’s Avocado Toast ($11), with ciabatta, romesco, pickled onion, chili flakes, balsamic reduction, lemon zest and arugula. Try the Graham Cracker Calamari ($14) for something delectably different, or Fried Brussels Sprouts ($8), with Parmesan and applewood smoked bacon, in a balsamic reduction.
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