To start off a yearlong celebration of 20 years of his Chef Mavro restaurant, chef George Mavrothalassitis is presenting two spring anniversary menus, plus a spring grand tasting menu. They run through June.
Highlights include a bigeye ahi and opah poke; Miyazaki wagyu chuck rib fricassee; foie gras parfait with hibiscus, Granny Smith apple, yuzu and a malasada; and Elysian Fields lamb. Select a four-course meal for $98 or a five-course for $118 (add $42 to either for wine pairings). The grand tasting menu is an eight-course affair plus amuse bouche and several desserts, for $185 (add $82 for wines).
Mavrothalassitis runs the kitchen with executive chef Jeremy Shigekane and pastry chef Joselito Calpito.
Make reservations at chefmavro.com or call 944-4714.
TOKONAME TO CLOSE KAIMUKI LOCATION
Tokoname Sushi Bar & Restaurant is closing its Kaimuki location Sunday after just a year in business, citing increased costs in fees, wages and goods.
Tokoname’s original Kailua location will remain open and will honor gift cards and gift certificates issued at the Waialae Avenue restaurant.
The owners said increases in food permit and Honolulu Liquor Commission fees, a higher minimum wage and costlier health care premiums contributed to the closure.
Tokoname’s last day will be Mother’s Day, featuring a buffet with prime rib, sushi and teishoku favorites. Cost is $49.99, $19.99 for ages 10 and under.
With the exception of Mother’s Day, no more reservations will be taken. Hours are 5 to 10 p.m. Call 988-8656.
ROCK OUT FOR AQUARIUM
Hard Rock Cafe Honolulu is hosting a Rock Out benefit for the Waikiki Aquarium, 5:30 to 7:30 p.m. Thursday.
The event will feature appetizers, beer and wine from Hard Rock’s happy-hour menu. Tickets are $20 presale (go to bit.ly/RockOut2018), $25 at the door.
The Hard Rock is at 280 Beachwalk Ave. in Waikiki. Call 955-7383.
CHEF DEBUTS GALA CREATION
Kelly Degala, former corporate chef for ABC Stores, has opened a new restaurant, Gala Honolulu, in the 808 Center.
Degala describes the new restaurant as upscale-casual, the menu filled with “global small plates,” influenced by his Filipino heritage. For example, he’s got lechon on the menu and adobo pork spare ribs, but also duck confit on a radicchio salad, salt-and-pepper prawns and tomato risotto with Kauai prawns. The menu, Degala said, will change with the availability of ingredients.
The opening was partly funded by a Kickstarter campaign in April that drew $25,000 in contributions.
Gala, at 808 Sheridan St., is open 5 to 9 p.m. Tuesdays to Sundays. Plans are eventually to offer weekday lunch and weekend brunch. Call 330-6889.
MAIL CARRIERS COLLECTING CANS
Showing up in your mailbox this week will be a collection bag for the Hawaii Foodbank. Fill it with canned goods and return it to your mailbox Saturday and your mail carrier will deliver your donation to the food bank.
The National Association of Letter Carriers’ Food Drive is the nation’s largest single-day effort to help feed the needy. Last year it collected 412,046 pounds of food on Oahu and more than 529,234 pounds statewide.
Donations of canned proteins, meals, vegetables and fruits, as well as bags of rice are especially needed. Donations also may be dropped off at post offices.
To volunteer to help with the drive call 954-7869.
A WON KEE WELCOME
Two chefs have joined Won Kee Seafood Restaurant in the Chinatown Cultural Plaza: executive chef Rong Wei Liu and dim sum chef Zi Song Wu, both formerly with Royal Garden Restaurant.
Among their specialties: crispy char siu puff pastry, Shanghi soup dumplings, honeydew cream mochi, goose feet, seafood pumpkin soup and golden crab with egg yolk.
Call 524-6877.
NEW AT THE ROYAL
Shaymus Alwin has been promoted to executive sous chef for The Royal Hawaiian. His position as chef de cuisine at Azure has been taken over by Shingo Katsura.
Katsura most recently served as executive chef at Roots & Rye in San Jose, Calif.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
