We
don’t usually review chain restaurants because we want to stress establishments
that are unique to the Big Island. However, Tommy Bahama at the Shops at Mauna
Lani is an exception. General Manager John Nguyen and Chef Stennis Hirayama
have taken a menu available across the country and added a Big Island twist. John
buys beef that was raised on the Big Island, finished and slaughtered on the
mainland, and shipped back to the island. Chef Stennis adds his personal touch
using local seasonings and produce. He was raised on the island and has a
farming background. So unlike most chain restaurants, local products form an
important part of the menu.
As
usual we begin with a dram of single malt. There are several selections
available and we once again chose Macallan 12-year as our preferred whisky. The
pour was ample and at $12.00 was reasonably priced.
The
appetizer was more difficult. We like to share an appetizer so we don’t fill up
before the main course. The choices are numerous and we had a hard time narrowing
our choice to just one. We finally settled on the Ahi tacos which were
presented in four wonton shells, certainly adequate to share and absolutely
delicious.
For
our entrée we wanted something that Chef Stennis created, so we ordered the
Kona coffee crusted ribeye and the jerk pork tenderloin. Both were excellent
choices and we finished them with no leftovers. We would be remiss if we didn’t
mention the bread service. The Tommy Bahama bread is excellent and has a
reputation across the country.
We
couldn’t end the meal without dessert.
The dessert tray is very appealing. We wound up sharing a butterscotch
pudding with a chocolate ganache and a white chocolate mousse. It was the
perfect ending to the meal.
The
restaurant was typically busy; however the wait staff did an excellent job. To
view their location and menus, go to: http://www.tommybahama.com/TBG/Stores_Restaurants/Mauna_Lani.jsp. It is in the
area of several large hotels and is definitely a restaurant you should not
miss.
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