‘Stage’ your next culinary getaway at this destination

Bespoke at Amuse features spirits paired with craft cocktails and craft beers. Photo by Kimber Shaw

Situated inside the Honolulu Design Center along Kapiolani Boulevard, Stage Restaurant offers creative world-inspired cuisine melded with local comfort highlights.

In addition, the location also incorporates Amuse Wine Bar, under the same management. This top-notch bar boasts wines from across the world, beer, cocktails and other intriguing beverages.

All of this excellent food and drink is served in an enchanting atmosphere featuring one-of-a-kind whimsically designed furniture, statuary and artwork inside the spaces. It evokes feelings of privacy, intimacy, comfort and relaxation for guests. Design elements include chairs with high backed seats and uniquely crafted, shaded booths with canopies. Free parking is accessible from Piikoi and Pensacola streets.

Pink Peppercorn Crusted Duck Breast. File photo

What’s more, there are a duo of monthly programs that have started in the space — Art at Amuse on the second Tuesday of the month, and Bespoke at Amuse on the third Thursday, featuring wine, cocktails and spirits.

Executive chef Ron De-Guzman and pastry chef Cainan Sabey are the experts in charge of the kitchen at Stage Restaurant, which opened its doors in April 2007. Both men have worked at the business for more than 10 years and trained for the culinary industry at Leeward Community College.

Amuse Wine Bar’s monthly cocktail event, known as Bespoke at Amuse, features spirits paired with craft cocktails and craft beers. These Bespoke occasions generally happen on the third Thursday of every month and the theme on Nov. 21 will be “Spiced Up.”

Each month features a different focus, and attendees can sample each of the cocktails prepared. Tickets are priced at $35 each.

The elegant interior of Stage Restaurant. File photo

Every month, the head bartender crafts cocktails for the evening and discusses the unique characteristics of the spirits and a history of the cocktails.

DeGuzman prepares a special appetizer or two available a la carte at Bespoke at Amuse events. Attendance for Bespoke is limited to about 25 guests and reservations are highly recommended.

Chef DeGuzman also shares that an Art at Amuse event on Nov. 12 will focus on a demonstration of sound meditation by Yogi Min Soo Pata with audience participation.

The executive chef adds that the business will also participate in Restaurant Week Hawaii Nov. 15-23, a celebration of the state’s cuisine scene. DeGuzman says that on Nov. 23, Stage will have a Fall Maker Market with two workshops. The first is a no-charge olive oil tasting at 11:30 a.m., followed by an afternoon tea with keto desserts at 1 p.m.

Wrapping up the month, DeGuzman adds that an Ovation Wine Dinner is scheduled for Nov. 26, focused on the theme of Modern Chinese Cuisine. Previous Ovation dinners have included such elegant creations as Pink Peppercorn Crusted Duck Breast and more.