Spice Culture

Proprietors Bobby Stuckey and Lachlan Mackinnon-Patterson have made a warm and welcoming space that can oblige an unrehearsed supper or a night of high end food. They offer three one of a kind menus that change day by day — a four-course menu for $85 (with dishes likewise accessible individually); a "Friulano Tradizionale" truffle-driven menu of Friulian local fortes for $180; and a $55 four-course Monday tasting menu. Thought about a guardian of present day Hawaiian cooking, Alan Wong makes customary social dishes with a contemporary bend utilizing the best island-developed fixings at his eponymous café, a Honolulu staple since 1995. While keeping up cozy associations with Hawaii's ranchers and agrarian culture, Wong has won a James Beard Award for Best Chef in the Northwest and was named Master of Hawaii Regional Cuisine by Bon Appétit, among various different honors. These awards are quickly obvious after getting into dishes, for example, the steamed shellfish bowl with lobster, shrimp, mollusks, mussels, and snapper in a bouillabaisse-style stock; ginger-crusted long tail red snapper with miso sesame vinaigrette; or macadamia nut-coconut sheep cleaves.