Experience Europe’s best

Manoa Honey Souffle (cost varies)

Found at The Ritz-Carlton Residences, Waikiki Beach are two open-air eateries — La Vie and Quiora — that bring Europe’s finest foods to Honolulu’s shores.

“La Vie’s identity begins with fun and whimsy through our modern approach to multi-course dining. Our guests create a culinary experience unique to them by selecting any combination from our thoughtful menu — the fun is up to you,” shares digital marketing coordinator Genevieve Layante.

“At Quiora, the core of our dining menu revolves around the fresh artisan pastas made by hand every day, along with a beautiful selection of unique entrées, such as whole fish and house-cut steaks, and Italian classics, all perfect for sharing,” she adds.

Fine Herb Tagliatelle ($28)

Coming May 26, La Vie debuts a specialty dinner called “LE SOLEIL DU SUD,” which translates to “the southern sun.” It pays homage to the South of France. Seatings are from 5:30 to 7:30 p.m. and cost is $125 for five courses. Guests can look forward to a Manoa Honey Soufflé that intertwines classic techniques with local ingredients. Baked with an oat strudel, the dessert is served with a blueberry confiture.

“At both locations, we’ve chosen to support our ohana by sourcing from local farmers, fisheries and ranchers,” says Layante. “By doing so, there’s always a little bit of Hawaii in every bite.”

Meanwhile, Quiora will feature its monthly pasta tasting May 19-20 ($59 for five courses), during which diners can experience the culinary traditions of Northern Italy.

An evergreen meal, though, is the Fine Herb Tagliatelle ($28), a dish that was created by chef Miranda Eckerfield as a tip of the hat to chef Shaymus Alwin, who is the son of a Maine lobsterman. For this, a poached lobster meets a fine herb pasta, which is tossed in a butter emulsion and seasoned with lemon. It’s all topped off with lemon zest, focaccia bread crumbs and grated bottarga.

“We are also excited to announce chef Miki Iwai as our pastry chef,” says Layante. “Through the guidance of chef Patrick Collins, she and her pastry team are currently working on refining the dessert selections at La Vie and Quiora. A new dessert joining La Vie’s regular menu will be making its debut at our Southern France dinner.”

Layante adds that live music is making a comeback. From 6:30 to 9 p.m. Tuesdays-Thursdays, pianist Timothy Kallen takes the stage at La Vie. Over at Quiora, catch performances by Sean Cleland (6:30-9 p.m. Tuesdays-Wednesdays) and Johnny Kukui (6:30-9 p.m. Thursdays).