Page 3 - Dining Out - Oct 24, 2021

Restaurant Insider with Anne Lee
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waii, Japan and Italy, which also happens to be sources for fresh fish, and represent each heritage through the cuisine.
AL: Please tell me about the new menu items.
RT: The first dish, which is also Wesley’s favorite, is our locally sourced Ahi Ton- nato Carpaccio ($21). This features tuna confit aioli, brioche, capers, local sea asparagus and limu salsa verde. The Burrata ($21) is always on the menu, which is gluten-free and vegetari- an, but this one is made with Noe exclusive extra-virgin olive oil, chilled tomato con- sommé and Ho Farms toma- toes. I have also prepared the Saffron Campanelle ($34) made with king crab,
zucchini and lemon.
Our Filet Mignon ($67)
is prepared with seasonal accompaniments, which we paired with our Crog- nolo Sangiovese ($28 by the glass).
We kept some of our signature items from the previous menu, such as my personal favorite, the Noe Signature Tagliatelle ($34).
It’s our homemade tagli- atelle pasta with seasonal truffles, mushrooms and Parmigiano-Reggiano.
We also have our Lobster Spaghetti ($68) made with our homemade spaghetti pasta, with spicy pomodoro, opal basil and Calabrian chile, and our popular Veal Milanese ($70), served with truffle arugula salad and
cherry tomatoes. I have also added a Chicken “Marsa- la” dish ($45). It’s a very Italian-American dish, but this is my version made with kale, pignolia, maitake and a marsala-mushroom jus.
AL: What does chef Ryo’s tasting menu consist of? RT: This is a four-course daily selection ($115) that I change based on what ingredients are fresh and available, which I person- ally select. It starts with a fish appetizer, then a pas- ta — depending on what I want to prepare, it could be a king crab pasta, or a traditional pasta — then a protein that could be a filet or a fresh local fish, then a dessert of your choice. We have a wine pairing selec- tion that you can add for an additional $55.
AL: Anything else you’d like to share about the restaurant?
WJ: We have a beautiful outdoor dining venue, in addition to our indoor din- ing options.
We just recently won an- other Best of Award of Ex- cellence two glass Wine Spectator award, and we are very proud of that as there are only seven restaurants in Hawaii with this accolade — and only 1,141 restaurants in the world that has this rank- ing. This award is based on wine lists that display mul- tiple winegrowing regions,
1. Filet Mignon ($67)
2. Saffron Campanelle ($34) 3. Burrata ($21)
4. Ahi Tonnato Carpaccio ($21)
offering over 350 or more selections. We select wines based on what we feel would pair best with our menu offerings.
The Grand Award, the three glass Wine Spectator awards,areveryrare.Those that win this award have over 10,000 labels offered and there are none in Hawaii. Hopefully, that is something that we can try to accom- plish while I am here.
AL: Any fun facts most peo- ple wouldn’t know about the restaurant?
WJ: Our bartender, Mi- chael Milligan, has been here since we first opened. He is talented and super passionate. He makes our limoncello from scratch.
He has done a lot of re- search and worked with people from Italy and cre- ated his own recipe, using Meyer lemons, and definite- ly is one of the highlights of the experience here.
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Noe
at Four Seasons Resort Oahu at Ko Olina 92-1001 Olani St., Kapolei 808-679-3347 noeitalian.com
5-9 p.m. nightly dinner
A Thanksgiving Masterpiece
RESERVE EARLY
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KahalaResort.com 739.8811
Dining Out / Oct. 24-30, 2021
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