Page 3 - Dining Out - Dec 4, 2022

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Lawrence Nakamoto recently took over ownership of Tango, and Lance Kosaka joined our team to help with that transition. Lance has been in the industry for many years and has worked with some of the best and was at the helm of many restaurants. I remember him coming into Le Bis- tro to dine, and we would talk for hours. We will keep the signature dishes that Mariposa is known for, such as the salmon salad, and the smoking process that started at the corporate headquarters. Each dish you see on the menu will be curat- ed specifically and unique for that location. Guests will see a few new items based on the season.
AL: The Sunset Lounge was your concept. Can you tell me more about it and the menu items? AT: Mariposa was closing at 4:30 p.m. when we reopened from the pandemic. Dinner was hard to execute, as there were too many challenges and inconsistencies that were beyond our control. Fridays were in demand, as guests would come in to see the fireworks. One day, I was looking through the din-
ing room at 5 p.m., and it made me sad that no one was there to witness the beautiful sunset this restaurant’s view offers. I would say many times, “There goes another wasted sun- set, a whole show for no one.” This was titled specifically to make sure that guests knew to come at this time to view the spectacular show — our version of dinner and a show. It’s the perfect ambiance to enjoy the modestly priced wine list; you can even order a generous pour of Caymus by the glass.
Every month, we also work with our corporate chef, Kevin, and feature a beverage. One signature drink is the Bees Knees ($16), made with Empress 1908 Gin, honey syr- up and lemon. In December, we will have Rudolph’s Red Nose (contact for cost), made with Etoile sparkling rose, with Belvedere vodka, peach marmalade, simple syrup, orange juice and fresh lime juice — shaken and served over ice.
For food, we have the Arancini ($12) for a starter. It is a salmon ochazuke arancini with Japanese pickled vegetable aioli, smoked trout roe and shiso.
The Vietnamese-inspired Lem- on Beef Salad ($32) has grilled rare washugyu hangar steak, Mari’s Gardens greens, sliced red onions, cucumbers, Ho Farms tomatoes and radish, with a chile and fish sauce dressing.
We added some heartier items to the menu such as chef Lance’s popular Salmon Ochazuke ($35). It’s pan-roasted salmon with ochazuke risotto, ikura and Japa- nese picked vegetable relish with green tea.
My vision originally was to just serve tomahawk and a whole roasted fish Mediterranean style, just like you would see in pictures of people eating in Italy; all the herbs stuffed in this big, huge fish, and appetizers such as oysters all served family style. So, we added a 32-ounce Tomahawk Steak ($165) served with crispy fingerling pota- toes and umami butter, which has dashi and Asian flavors.
The new dish we are launching this week is the Lobster Pasta ($35) with fresh lobster, spaghetti, lemon juice, olive oil, garlic and chopped parsley all with a butter sauce.
And we can’t forget about des- serts, which are all made in-house and priced at $10 each.You can make it á la mode for $5 extra. One of our bestsellers is the Chocolate MacadamiaTart($10). Iaskedour pastry chef and team to make a modern version using Equatoriale chocolate for our guests. It’s a fresh new option.
AL: We can’t forget about the signature popovers. What’s the story behind these?
AT: In 1955, the original corporate chef, Helen Corbitt, introduced this recipe to Neiman Marcus, served with strawberry butter.
There is a special way to make these; there is even a special tray to bake these in. The monkey bread was served at dinner, which was different from the popover, which Helen Corbitt introduced in the ’60s.
AL: What is something about Mariposa that guests may not know?
AT: If you look in the dining room, there are two large tables that our
Mariposa
Neiman Marcus Honolulu
Ala Moana Center 1450 Ala Moana Blvd., level three 808-951-3420
1. Arancini ($12)
2. Vietnamese-inspired Lemon Beef Salad ($32)
3. Salmon Ochazuke ($35)
4. Lobster Pasta ($35)
5. Chocolate Macadamia Tart ($10)
6. Bees Knees ($16)
corporate chef, Kevin, had brought here that were handcrafted by a woodworker on Kauai.
6
AT THE KAHALA
RESERVATIONS
OpenTable 808.739.8811 KahalaResort.com
EAT, DRINK, AND BE MERRY WITH NĀ‘EHU
The talented musicians of Nāʻehu will serenade you with beautiful traditional and contemporary Hawaiian music at Plumeria Beach House. This group has been wowing audiences across Hawai‘i and Japan since 2014 with their dynamic fusion of vocals and intricate instrumentals. Sit back on our lanai and enjoy a mid-week boost of live music and menu of delicious Kahala favorites.
ONE NIGHT ONLY
RESERVE NOW
Wednesday, December 7
Seating starts at 5:30pm
Performance from 6:30pm
4 hr complimentary parking with $25 purchase
This performance is brought to you by The Kahala Initiative for Sustainability Culture and the Arts (KISCA)
Dining Out
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Restaurant Insider with Anne Lee