The Modern Honolulu has a new restaurant called Ravish. We have as our guest this morning Keith Pajinag, who is the Executive Chef; he is making for us a Smoked Pacific Salmon dish with heirloom tomatoes, wasabi mascarpone, pickled cucumber, chopped dill.
Ravish says that they bring together the flavors of Pacific Asia and South America with local ingredients. Dishes play up the local flavor with Hawaii-grown produce including Nalo greens and Hamakua mushrooms. They are proud to partner with 12 different local farms and pick the freshest seafood for plates that are perfect for sharing. Every dish has soul and a story to go with it. This was important to me since I grew up learning in my Mom's restaurants in Hawaii and Alaska—to make food with heart.
Their menu has 8 sections. From sushi and sashimi, to Raw and Chilled, Charcoal Grill, and Aina. Our Catch of the Day is a favorite. We always feature a local fish that we hand pick with a different preparation. Our Poisson Cru is a specialty. Two popular plates for sharing are our Grilled Octopus with fresh Calamansi and Beef Tartare.
THE MODERN is famous for our cocktail scene. We house infuse, age, and craft everything we make. Our head bartender Davin Alexander has created an exciting cocktail menu and loves experimenting with new items. He just came up with some gourmet popsicles. Sous vide pineapple and lemongrass Hawaiian gin and fresh mint and a Pinot popsicle. It's a perfect pau hana spot for a memorable meal.
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