ANNE LEE speaks with 3660 On The Rise executive chef/owner RUSSELL SIU and founder of Stanford Carr Development LLC STANFORD CARR
The iconic 3660 On The Rise — known for award-winning cuisine and led by executive chef/owner Russell Siu — opened its doors in September 1992. I realized that the name is significant, as it incorporates the restaurant’s location, the corner of Waialae and Wilhelmina Rise. Even the logo represents a map of the location.
Russell and Stanford Carr joined me to discuss other unique items about the restaurant, such as a special section on the beverage menu: a tribute to the regulars, who have a specialty cocktail named after them.
And, starting this month, the restaurant has added a new addition to the list: a customized cocktail in my honor named the Spicy Anne Margarita.
Crispy Garlic Scallion Shrimp ($16)
AL: Stanford, You’re a regular here. What makes this place special?
SC: I have had over a 30-year friendship with Russell. He used to come out to one of the communities that we were building called Iwalani, and would do a cooking presentation on his famous ahi katsu dish. We have been friends ever since.
My favorite meal here is the Steak Alaea ($44). It’s a New York steak with alaea salt, sushi rice pan-seared with butter and topped with crispy onion. Since the pandemic, I have been trying to support our restaurants by dining out almost every day. We must keep supporting our local restaurants. I order takeout for my staff of 20 every day for lunch, and we rotate where we go to make sure we support each local restaurant.
Fire Roasted Spanish Octopus ($21)
AL: What are the names of the cocktails and how did you come up with them?
RS: We always can customize a specific cocktail for any guest, as everyone’s palate/ tastes are different.
The specialty cocktail on the menu is to honor our frequent regulars and make them feel even more at home.
The Stanford Carr ($11.50) is made with Pau Vodka, which represents Maui, where Stanford is originally from. It’s shaken, not stirred, with a lemon twist.
The Kathy Carr ($12), named after Stanford’s wife, was customized by our bartender Don. It’s rimmed with li hing mui, her preferred vodka (Grey Goose L’orange), fresh-squeezed lemon juice, simple syrup, orange juice and a lemon twist. Almost like a lemon drop but with a bit of zing.
We have the Armand Chong ($13), shaken not stirred, which is Mark One Vodka, Hennessy VS and fresh-squeezed lemon juice, with a twist. For those who don’t know, Dr. Chong has a dental office in the building.
And the new addition to the list is the Spicy Anne Margarita, a nod to your Korean heritage. (Find the full recipe in the sidebar article at right.)
Escargot En Croute ($20)
AL: What dishes did you prepare for us to try with the cocktails?
RS: The Stanford Carr is universal, so you can pretty much order anything off the menu to pair with this beverage. We prepared the Fire Roasted Spanish Octopus ($21) with frisse, garlic confit puree, crisp potatoes, tomato concasse and sherry vinaigrette.
We also made the Escargot En Croute ($20) to pair with the Spicy Anne Margarita. We brought back the Crispy Garlic Scallion Shrimp ($16) with honey chile aioli. The Duck Rillette on Risotto Croquette ($18) is almost like a duck confit, served on top of a risotto cake with a little bit of honey balsamic reduction.
Duck Rillette on Risotto Croquette ($18)
AL: What else is new and exciting?
RS: We are excited to see restrictions lifted more for restaurants. With the restrictions lifted outdoors, we are getting ready for more catering functions. We are closing on Thanksgiving Day and the day before so we can prepare our Thanksgiving at Home Dinner. That’s sold out, but we will be offering a special takeout version of our holiday offerings. We have a holiday gift card promotion that will start Dec. 4 called Keep it Kaimuki. For every $100 in gift cards you purchase, you will receive $15. We will be making holiday gift baskets in limited quantities too.
Spicy Anne Margarita
Ingredients
• 2 ounces Patron Silver 100% agave tequila
• 1/2 jalapeño, thinly sliced with seeds, muddled
• agave
• 2-3 fresh limes, juice only
• ice
• Hawaiian sea salt, to rim glass
Instructions
Pour tequila, jalapeño mixture, splash of agave and fresh lime juice into a cocktail shaker over ice and shake for about 30 seconds. Rim the glass with Hawaiian sea salt and pour into glass. Top with club soda, and garnish with lime wedge and a few jalapeño slices on top.
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