Page 4 - Dining Out - Feb 28, 2021

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Executive chef Shaymus Alwin holds Quiora’s Calabrian Garlic Shrimp ($21).
grilled Breadshop sourdough from Kaimuki.
Calabrian chilis from Italy have a spicy,mildlyfruitytasteandaroma. When making the chili oil, the chef stems and de-seeds the imported chilis. They are then finely diced and simmered in oil for several hours.
Meanwhile, the restaurant’s Whole Fish (market price) re- volves around a mouthwatering roasted fish. It is served de-boned with its head and tail on. In addi- tion, it’s accompanied with a mixed green salad from Hirabara Farms in Waimea on the Big Island.
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Overlooking the vibrant streets of Waikiki and the Pacific Ocean, Quio-
ra showcases Italian cuisine in a relaxed, open-air dining environment.
The kitchen draws from season- al ingredients to create meals that are inspired by the culinary tradi- tionsofItaly.Infact,itsnameQuio- ra is a play on the Italian phrase “qui e ora,” which means “here and now.” The management took the words from this saying and put them together to create Quiora.
“At Quiora, the core of our din- ner menu revolves around the
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made
every day, along
with a beauti-
ful selection of
unique entrées,
such as whole
fish and house-cut steaks, and Italian clas- sics all perfect for sharing.
4 / Dining Out / Feb. 28-March 6, 2021
fresh artisan pastas
portunities pro- vide the culinary team a chance to experiment and show- case dishes that are not on the regular menu. Tasting dinners are five courses with available bev- erage pairings. The next pasta dinner is scheduled for March 17, so visit the website quiorawaikiki.
com for more information. Among the exquisite creations from Quiora are the Calabrian Garlic Shrimp ($21). This dish features local Kauai prawns sau- téed in a house Calabrian chili oil with fresh garlic. It is served with
by hand
“At Quiora, we’ve chosen support our ohana by sourcing from local farmers, fisheries and ranchers. By doing so, there’s al- ways a little bit of Hawaii in every bite,” explains general manager Dusty Grable.
Quiora also offers a breakfast menu that showcas- es local and international favorites. Top sellers are the Farmer’s Om- elet, Avocado Toast and Lemon
Buttermilk Pancakes.
The restaurant hosts tasting
dinners on the third Wednesday of each month. These unique op-
to