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Chef Mavro: New Menu, New Season, Must Eat

(Alex Salkever is the editor of Hawaii travel blog Hawaiirama.com and a general travel maven on all things Hawaii.)

Chef Mavro does not like to sit on his laurels. George Mavrothalassitism, who toques up amazingly subtle and exquisite grub at his posh eponymous eatery in a blue collar district of Honolulu, revamps his menu four times a year. That's pretty amazing for a guy a ton of accolades (James Beard Award Winner, Fodor's Top 10 Restaurants in America - 2066) and a loyal local following in a restaurant town where patrons are highly resistant to change.

To be sure, the seasonal menus at Chef Mavro do often contain items from past menus, but even so, the top-to-bottom rotation is gutsy. His latest menu just busted out and it looks, as usual, like a real winner. My fave pick? Keahole Lobster a la coque with Kahuku corn cake with lobster coral, cucumber glazed with essence of mint, and pomegranate-yogurt sauce. Mavro also gives a nice commentary on the menu, as well.

But you best bust out that wallet too, because the aforementioned dish is part of a "degustation" menu that will set you back $150 per person without wine. Belly up, go bonkers, and go broke, foodie friends.