Visit Portland: Lilia Comedor

Lilia Comedor offers Mexican dishes utilizing Pacific Northwest ingredients.  

The menu is very small - just 8 dishes including dessert, but it changes daily as they emphasize freshness and hyperlocalness.  We tried the Chef's Counter tasting menu (we added on one dish).

Chayote Tatemado

The first course was complex in taste.  I enjoyed the smoky, grilled chayotes and the sweet, yet tart kiwi berries.

Wild Shrimp Ceviche Rojo

The Wild Shrimp Ceviche Rojo was pretty spicy, and I loved the accompanying fried crackers.  The shrimp was overacidulated, however, which resulted in very tough and chewy shrimp.

Chilaquille Relleno Entomatada

I loved the Chilaquille Relleno Entomatada (an add-on dish).  This dish was pretty spicy as well, but the smoky chorizo, olive oil powder, and the gigante bean filling all contributed to a really delicious dish.  

Broccoli Barbacoa

I really liked the masa dumplings that were served with the broccoli.  I thought the broccoli was tender with a nice smokiness.

Sablefish a la Brasa

Sablefish is what we locally call butterfish, and I love butterfish.  This was my favorite dish of the night.  The fish was so mild and flaky, and perfectly cooked.  The red jalapeno guacachile added a lovely dimension to the entire dish, but I could've eaten the fish just by itself.  It was that good.  

Strawberry Creamsicle

All the elements of this dessert - the whipped panna cotta, verjus strawberry, and meringue really came together to create a delightful Strawberry Creamsicle.  

Pan de Elote

The corn bread was dense and moist, topped with a roasted blueberry sauce, corn crumble, and accompanied by a charred corn ice cream.  I really liked this dessert.  

Overall it was a nice dining experience!

Lilia Comedor
3159 S Moody Ave

Portland, OR 97239

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Giovedi Restaurant

I had heard nothing but great things about Giovedi so I was looking forward to having dinner there. All I really knew about the restaurant was that it was tasting menu only and BYOB. From their website I found out that Giovedi is an independent venture by three friends, chefs Bao Tran and Jake Saito, and Jennifer Akiyoshi and that the tasting menu features pan-Asian flavors prepared with classic Italian culinary technique.  

The tasting menu consists of five courses starting with very delicious Hokkaido milk rolls that were served with bottarga, thyme and lemon butter. Next we enjoyed striped marlin topped with Calabrian chili crisp, ginger and chive. The marlin was paired with a shared dish of Bangs Island mussels with the best shrimp chip I have ever had. Pasta is one of my favorites so I absolutely loved the Dan Mien Bolognese - Hawaii pasture-raised veal, doubanjiang, and whipped tofu. After the filling pasta, I was ready for dessert, but there was still the shared course of Pork alla sweet and sour - a huge serving of Kurobuta rib chop. The dessert course, sundae in Saigon, had all my favorites: black sesame and condensed milk  gelato with banana caramel and assorted toppings.

Hokkaido milk rolls

Crudi: striped marlin

Bangs Island mussels

Dan mien bolognese

Pork alla sweet & sour

Nanatsuboshi and Venere rice

Funghi misti

Sundae in saigon

We had a wonderful meal with great service and I would recommend this restaurant to others. The dining area is small, but intimate and would make a great date night or friends night out. Giovedi is located at the Waterfront Plaza and the entrance is inside the second floor parking lot. The tasting menu changes every 6-8 weeks and you definitely need a reservation. They are currently a pop-up restaurant until they can secure a permanent location.

 

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Disney Aulani's 'AMA'AMA Reopening October 14 with Tasting Menu

   

Guests can purchase lei off the wall.

AMA'AMA, Disney's Aulani signature ocean side restaurant will reopen to guests October 14. The restaurant has elevated its fine dining experience to offer a dinner only four-course tasting menu created by Chef de Cuisine Nicolas Amoriello and Hawaii Mom Blog was invited to experience the new menu. 

Chef Nicolas spoke about how he was inspired to create the dishes using his own experiences in Hawaii with the highest quality ingredients, local fish, and produce for the contemporary island menu. A wine pairing by Sommelier Kalei Nash is offered and features wines from around the world.  For dessert, guests will enjoy offerings of decadent desserts created by Pastry Chef Carolyn Portuondo of TLC’s “Fabulous Cakes” and Food Network’s “Spring Baking Championship” fame.    

The 'AMA'AMA Dream Team: Sommelier Kalei Nash, Pastry Chef Carolyn Portuondo, Chef de Cuisine Nicolas Amoriello, and Restaurant Manager Shaina Navares

The four course tasting menu begins with a selection of starters including plant based options Kabocha Squash and Waipoli Geens.  I chose the Kiawe Smoked Fish that is reminiscent of the island's smoked fish dip and because I love caviar. This starter was served with a basket of taro chips that were also delicious. 

Kiawe Smoked Fish - Espelette, Smoked Trout Roe, Chervil, Dill, Taro.

Next course is a selection of appetizers including "Lox" Opakapaka, Pork Belly, and Ahi.  I chose the He'e dish of octopus with risotto.  The flavors of this dish was fantastic and I loved the tenderness of the octopus.

He'e - Octopus, Miso and Parmesan Risotto, Lemon, Herbs, Hon Shimeji

For your entree course, guests have a variety of options including: local catch, scallops, duck, ribeye, and lamb.  The duck and lamb are especially popular, but I chose the Ika Ink Doppio Ravioli once I heard it came with lobster.  

Ika Ink Doppio Ravioli- Scallop + Shrimp, Pea + Mint, Smoked Trout Roe, and Yuzu Cream.

For the final course, you'll be able to choose from one of three sweet endings: Citrus Bar, Coconut Flan, and Chocolate Mousse.  I enjoyed the local flavors of lilikoi and calamansi in the citrus bar, but the highlight for me was definitely the crust. 

Citrus Bar - Liliko'i Ganache, White Chocolate-Pistachio Crunch, Calamansi Curd, Gingersnap Tuile

Disney didn't forget the little ones.  'AMA'AMA offers a three-course keiki dinner menu for children ages 3-9 which includes local flavors like a Mickey and Minnie Shaped Spam Musubi and Cheeseburger stuffed Manapua.  Entree offerings include something for everyone with choices of fish, chicken, steak or pasta.  

The open air restaurant has a prime location fronting the beach where guests can take in views of Ko Olina and the sunset while enjoying live music.  While 'AMA'AMA is designed after a traditional family fishing hale and the main dining room features a spectacular thatched roof, new light fixtures inspired by traditional Hawaiian fish baskets have been added.

A portion of 'AMA'AMA's dining room.

Sunset from the restaurant.

Make the most of your Disney Aulani vacation and indulge in a fine dining experience at 'AMA'AMA.  The restaurant is open 5-8:30 p.m. from Wednesday through Sunday.  For reservations, go to disneyaulani.com/dining or by calling (808) 674-6200.

  

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Sooper Secret Izakaya

I've been wanting to go to Sooper Secret Izakaya ever since Chef Ricky Goings launched this project.  Because of my constant commuting to the Big Island and my unpredictable schedule, I thought it would be nearly impossible to plan ahead, but thanks to an invite from @konaish, I was recently able to make it to a dinner!

Sooper Secret Izakaya takes place inside Fish Hook Cafe, and it's where Chef Ricky gets to showcase his authentic and brilliant cuisine.

Gougère

Cheesecake

 

Clam Dip

Anago Tempura

Potato Gratin

Grilled Shrimp

Miso Soup

PBnJ + Melon

I thoroughly enjoyed Chef Ricky's creativity and his take on familiar dishes.  Whether it was crafting a bite of poke bowl in the Gougère, or his adult take on an Uncrustable (with foie gras!), each course originated from an idea, story, or experience.

My faves were comfort food classics with a spin - the Potato Gratin and the Miso Soup.  The Potato Gratin was infused with Indian flavors, and the Miso Soup was just so full of umami.  

Throughout the meal, Chef Ricky talked about his displeasure with baking (not being able to taste and tell if he messed up or not until something is done baking), and he joked about getting them out of the way early in the dinner, but I think he did a fab job.  

The entire experience was lively and fun, as Chef Ricky does not hold back - on the plate or with his mouth (don't be surprised if he swears!).  But that's part of the charm of Sooper Secret Izakaya - it's a vehicle for Chef Ricky to be vulnerable.

Thank you @konaish for making it happen!

Follow @soopersecretizakaya on Instagram for updates!

Sooper Secret Izakaya
Fish Hook Cafe
2045 Kalakaua Ave

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natuRe Waikiki

Recently opened in the former PARIS Waikiki spot is natuRe Waikiki, where Chef Nae Ogawa and her team craft a menu with a focus on Sustainable Island French.  I was invited for a media tasting, where I indulged in the Plant-Based menu, and a friend dined on the Regular menu.

Oyster / Sea Asparagus (supplement on Regular menu)

`Ulu / `Aina (both)

Moloka`i Venison

Eggplant / Tomato Finger Lime

Heart of Palm / Black Garlic

Kona Abalone / Turnip

Ewa Corn with Macadamia Nuts

Ewa Corn with Tomme Cheese

Kabocha Pumpkin / Sourdough with Ogo-Infused Oil

Sourdough with Ogo-Infused Butter

Portobello Mushroom / Laulau 

Big Island Beef / Ahupua`a

The `Ulu / Aina was a great representation of natuRe, and the perfect bite to start off the meal.  An `ulu chip was topped with `Ulu Hummus, and dusted with Manoa chocolate husk powder.

The Eggplant was accompanied by a fermented tomato gelee.  I am not a huge fan of chilled eggplant dishes, but I really liked the shiso flavor, and the squeeze of finger lime offered a pleasant tartness to the dish.  

The Charcoal Heart of Palm Beignet was my favorite dish of the night.  The light, salted crust and the tender heart of palm, when dipped in the fermented Black Garlic Aioli, was just delicious.

The Ewa Corn Gnocchi Parisian was another of my favorite dishes.  Pillowy puffs of corn were topped with either Tomme (goat cheese) or a vegan mac nut "Parmesan Cheese."

The Kabocha Pumpkin Soup was creamy and pleasant, and paired perfectly with the sourdough (my friend loved the Ogo Butter!).

The Portobello Mushroom Pithivier was a phenomenal main course.  If you love mushrooms, you will love this dish, as the pithivier is stuffed with a mushroom duxelle.

Desserts are a la carte, and even though I was full from the tasting, there was no way I was going to skip dessert!

Manoa Chocolate Terrine

Local Sweet Potato Mont Blanc

The Manoa Chocolate Terrine was decadent, and the Local Sweet Potato Mont Blanc was just a beauty (it's vegan!)

My friend really enjoyed the Regular menu as well, and I really believe that no matter if you're a meat-eater or plant-eater, you'll be impressed with what natuRe offers.

The menus offer QR codes that can be scanned, opening up to stories on each dish, including the source of the featured ingredients.  

Each dish reflected elements in nature, and they were all beautifully presented.  

natuRe Waikiki is a must-try, and I am eager to return for another excellent experience!

natuRe Waikiki
413 Seaside Ave #2F

Honolulu, HI 96815

Mahalo to natuRe Waikiki for hosting our dinner.  Gratuity was paid on our own.

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New Tasting Menu at the Beachhouse at the Moana

Ahi Poke

island big eye tuna, maui onion, guacamole, cassava chips, bubu arare, wasabi aioli 

The Beachhouse at the Moana Surfrider, A Westin Resort and Spa has reopened for dinner with a new three or four course tasting menu with a variety of options for each course. Hawaii Mom Blog was very grateful to be invited to a media dinner to experience the new menu. The Beachhouse has one of Waikiki's prettiest settings with the hotel's Victorian architecture overlooking the beach and ocean.

Seating on the veranda

For dinner, I recommend starting with one of Nadine Madera's signature cocktail creations that range from highballs to tropical and sweet. For each tasting menu, guests will select an appetizer, entree, and dessert. With the four course menu, you have a selection of 2 appetizers. Appetizer options include a very delicious ahi poke, shrimp cocktail, beef carpaccio, scallops, and salads. Entree options include a 14 ounce ribeye, Big Island steamed kampachi, risotto, and rack of lamb. You can also supplement your tasting menu with king crab, grilled prawns, and/or lobster tail. The menu is subject to change so be sure to visit their website for the most up to date information. 

A signature cocktail created for the Sand Bar at the Sheraton Maui

Beef Carpaccio - island mixed greens, yuzu soy vinaigrette, truffle aioli, parmesan

Pan seared diver scallops - truffled sweet pea puree, parmesan crisp, prosciutto

Persillade Crusted Colorado Rack of Lamb

charred spiced honey carrot puree, potato goat cheese croquettes

Big Island Steamed Kampachi

Hong Kong sauce, choi sum, shiitake mushroom, lobster fried rice

Chocolate peanut butter crunch cup

chocolate mousse, dark chocolate ganache, peanut butter and praline crumble, 

red wine berry jelly

Beachhouse at the Moana is open for dinner Wednesday through Sunday and overlooks The Beach Bar where there is live sunset entertainment.

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