Happy second anniversary, La Vie! It’s hard to believe that the French restaurant — known for its open-air environment and panoramic views of Waikiki from the eighth floor of The Ritz-Carlton Residences, Waikiki Beach — has been open for two years this August.
While the staff members’ craft revolves around food and beverage, hospitality is the restaurant’s core value, according to chef de cuisine Patrick Collins.
“Being based in Hawaii, we have the opportunity to be surrounded by a variety of cultures and lifestyles,” Collins says. “This diversity ensures that we make an effort to provide each guest with a tailored experience.”
La Vie’s menu is unique because it features a whimsical, modern approach to multicourse dining, according to manager Casey Kusaka.
“Our guests create a culinary experience unique to them by selecting any combination from our menu,” Kusaka says. “By utilizing French techniques and flavors with local items, we create a unique sense of place within our dishes.”
In honor of its anniversary, La Vie chose a few team members who have been with the restaurant since its beginning to highlight some of their favorite dishes. A popular item, and La Vie staff favorite, is the black winter truffles from the chef’s selection.
“These housemade potato dumplings lay on a bed of fluffy Gruyere fondue and a drizzle of pistou,” says digital marketing coordinator Genevieve Layante. “Golden chanterelles, crispy prosciutto, toasted hazelnut and local corn top the dish, while a generous serving of black winter truffles from Australia is shaved tableside.”
For something especially unique, opt for the foie gras brûlé.
“Our foie gras is brined, steamed, brûléed and baked in the oven before serving,” says Layante. “It’s accompanied by poached grapes, fennel almond purée, pickled pearl onions, flowers from Mari’s Gardens, and a dessert wine gelée made from Royal Tokaji for a touch of sweetness.”
Torn between entrée choices? Chef Aleina Chun recommends the chicken and escargot.
“It’s served with escargot, local green beans, Hirabara fennel and pickled pearl onions; our green garlic potage is poured tableside,” Layante says.
Whether you choose three or four selections from the menu, beverage pairings are available. Hayden Butler, wine manager of La Vie and Quiora, recommends Domaine De Pallus Chinon “Les Pensees De Pallus” 2015 to pair with the chicken and escargot dish.
“The herbaceous qualities of this wine play to the fennel, while the earthy, peppery notes bring the roasted chicken and escargot into the fold,” Butler explains.
La Vie’s beverage selection includes wines by the glass, cocktails and nonalcoholic libations. The virgin Passionfruit Pop — a refreshing mix of passion fruit, peach, perilla and lemon, garnished with a lime twist — is especially popular. Signature cocktail Make Me Blush is another customer favorite. The restaurant team wants to extend a heartfelt “thank you” to its ownership group and customers.
“Without the support of our local community, we would not have been able to operate through the pandemic,” says general manager Dusty Grable. “Our guests have given us the opportunity to support our families, and it has been a joy to share our passions with everyone. And, last but not least, a big ‘mahalo’ to our team for their commitment and enthusiasm.”
Salute!
La Vie’s sister restaurant, Quiora, is celebrating its second anniversary on Sept. 1. Quiora highlights rustic, Italian cuisine in a relaxed, open-air ambiance, complete with scenic views of Waikiki and the Pacific Ocean.
The menu encompasses everything from housemade pastas and grilled steaks to fresh seafood, and the kitchen uses seasonal, local ingredients whenever possible. Quiora’s fine herb tagliatelle features the restaurant’s handmade herb pasta and poached lobster tossed in a butter emulsion seasoned with lemon. The pasta is then finished with lemon zest, focaccia bread crumbs and grated bottarga.
“This special dish was featured in our February pasta dinner, and it instantly became a favorite among our guests for its flavor and heartfelt story,” says digital marketing coordinator Genevieve Layante. “This pasta was created by chef Miranda Eckerfield, and it pays homage to chef Shaymus Alwin, the son of a lobster fisherman.”
Wine manager Hayden Butler recommends pairing this dish with a 2016 Albert Boxler Pinot Blanc.
“This pinot blanc has great acidity and just a touch of effervescence that brings a bit of citrus over this beautiful seafood dish,” he says.
Pork pappardelle is another highly recommended entrée, as it features whey-braised pork from Pono Provisions, fresh ricotta, Ho Farms cherry tomatoes and a drizzle of housemade Calabrian chile oil, according to Layante. Butler pairs this with a 2012 Terre Del Vescovo “Largo Madama” from Taurasi, Campania, Italy.
“The grape here is called Aglianico,” he explains, “and it is known for powerful tannins and a solid backbone of acidity, a perfect pairing for the rich flavor in our braised pork.”
La Vie | Quiora
The Ritz-Carlton Residences, Waikiki Beach
eighth floor, lobby level
383 Kalaimoku St., Waikiki
808-729-9729 | 808-729-9757
5:30-9 p.m. Tuesdays-Saturdays, closed
Sundays-Mondays | 7:30-11 a.m. breakfast,
11:30 a.m.-2:30 p.m. lunch, 5:30-9 p.m. dinner; daily
laviewaikiki.com | quiorawaikiki.com
Instagram: @laviewaikiki | @quiorawaikiki
