BRUCE ASATO / BASATO@STARADVERTISER.COM
Specialties of Vino Italian Tapas and Wine Bar include osso buco, front, with seasonal vegetables and mashed potatoes; kabocha ravioli with jumbo pesto-marinated prawns; asparagus Milanese, topped with a sunny side-up egg; and pan-seared foie gras with duck prosciutto, brioche and a quail egg.
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That Vino Italian Tapas and Wine Bar is tops in Honolulu’s wine world is a well-known fact. Also fact: The restaurant’s food, delivered by chef Keith Endo, is equally amazing. Endo makes his own pastas, cheese and sausages, for instance. Many a non-wine drinker frequents Vino for the food.
Online news site MSN.com Opens in a new tab has taken notice and picked Vino as Hawaii’s best Italian restaurant in a listing of picks for each of the 50 states and Washington, D.C. The site notes that the restaurant won a Wine Spectator Award of Excellence and OpenTable’s Diner’s Choice Award.
Vino, co-owned by master sommelier Chuck Furuya and D.K. Kodama, is part of the DK Restaurants group that includes d.k Steak House and Sansei Seafood Restaurant & Sushi Bar.
— Joleen Oshiro, Star-Advertiser
WANTED: A GREAT ADOBO
Mahina & Sun’s is celebrating Filipino American Heritage Month in October with a search for the best pork adobo recipe.
The winner will be added to the restaurant’s dinner menu.
To enter, bring a 10-ounce (2-1/2 cup) sample of your prepared adobo to the restaurant, in the Surfjack Hotel & Swim Club, 412 Lewers St., by Oct. 16.
Three finalists will be chosen to present their dishes on Oct. 18 before a panel of judges, including chef Ed Kenney and guest chef Sheldon Simeon of Bravo’s “Top Chef” fame. The Philippines episode of Kenney’s PBS show, “Family Ingredients,” will screen that night at the restaurant.
For information visit mahinaandsuns.com Opens in a new tab or follow along on Facebook Opens in a new tab and Instagram Opens in a new tab. Call 924-5810.
— Betty Shimabukuro, Star-Advertiser
