Fresh fish takes the stageA La Carte
October 25, 2020
Story By: Ginger Keller | Photos by: STAGE RESTAURANT
Stage Restaurant and Amuse Wine Bar are known for their “world-inspired, local comfort foods,” and that’s exactly what one should expect when visiting.
“As you enter, you will first be greeted by Amuse Wine Bar, known for its extensive wine selection, craft cocktails and pupu-style menu,” says general manager Alice Ancarani. “Our cuisine comes to life in two different concepts across the two venues. As you walk into Stage Restaurant, the decor will immediately catch your eye, then the aromas hit and you can see our culinary team cooking in the kitchen. Stage is truly an experience for all senses, from start to decadent finish.”
Currently offering dine-in, takeout and curbside pickup, the eatery — located on the second floor of Honolulu Design Center — offers a Pan Roasted Island Opah ($32). The local, 6-ounce fish comes in a tomato-ogo sake butter sauce that encompasses onion, tomato, garlic, sake, butter, ogo, scallion, lemon and salt. It’s served with a side of rice.
Those seeking lighter fare might like to partake in the Torched Hamakua Alii Mushroom appetizer ($13). Experience standout flavors like goat cheese, Spanish onion, arugula, soy reduction — all topped with crispy garlic.
“We focus heavily on using local ingredients and flavors, incorporating techniques and dishes from around the world,” adds Ancarani.
A dish that’s certainly a local favorite is the Ahi Dynamite ($14). Expect fresh island ahi sashimi, torched with a house togarashi mayo, kabayaki, tobiko, radish and topped with bubu arare.
When asked to choose her favorite, Ancarani simply couldn’t decide. Making the top of the list was the Herb Marinated Chicken Breast ($32), which is served over a truffled mushroom risotto with a side of demi-glace, and topped with arugula and Parmesan crisps.
“I go home dreaming of this,” she says. “The risotto is rich and creamy with tender chicken and a fresh bite of arugula — my mouth is watering just thinking about it.”
Menu items, however, are in constant flux at Stage Restaurant. This is due to the fact that local ingredient availability and seasonality serve as focal points for the Kapiolani Boulevard locale.
“We are also at the moment bringing back classic favorites we’ve done over the years — like our Beef Wellington and Home-style Certified Angus Meatloaf — to celebrate Hawaii Restaurant Cards.”
To view the menu, visit stagerestauranthawaii.com.