comscore The Weekly Eater: Vino’s ‘Chef Table’ offers broad culinary journey | Honolulu Star-Advertiser
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The Weekly Eater: Vino’s ‘Chef Table’ offers broad culinary journey

  • BRUCE ASATO / BASATO@STARADVERTISER.COM

    A dish called A Walk in the Woods — a chawanmushi with roasted morels and shaved black truffles.

  • BRUCE ASATO / BASATO@STARADVERTISER.COM

    Dishes of In the Raw — Kona kampachi cured in koji, with sea urchin and abalone ­— are ready to serve at a dinner at Vino Italian Tapas & Wine Bar.

  • BRUCE ASATO / BASATO@STARADVERTISER.COM

    Rock Lobster features Kona lobster in a pot-au-feu, or French-style stew, with summer vegetables and truffle oil.

  • BRUCE ASATO / BASATO@STARADVERTISER.COM

    I Left My Heart in San Francisco is a cioppino of Santa Barbara spotted prawns, scallops and Dungeness crab in a broth of tomato, saffron and crab miso.

  • BRUCE ASATO / BASATO@STARADVERTISER.COM

    Chef Keith Endo prepares a dish called A Day at the Beach, with grilled Alaskan king crab, ikura and shiso.

For chef Keith Endo of Vino Italian Tapas & Wine Bar, inspiration struck while he was watching “42 Grams,” a documentary about Chicago chef Jake Bickelhaupt, who hosted “underground dinners” on his days off. Read more

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