{"id":3833,"date":"2018-01-17T13:41:34","date_gmt":"2018-01-17T19:41:34","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=3833"},"modified":"2018-01-17T22:36:44","modified_gmt":"2018-01-18T04:36:44","slug":"exquisite-dining-experience-honolulus-la-mer","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2018\/01\/exquisite-dining-experience-honolulus-la-mer\/","title":{"rendered":"An Exquisite Dining Experience at Honolulu\u2019s La Mer"},"content":{"rendered":"

If you\u2019re in Honolulu and are looking for an elegant, romantic, and luxurious experience, look no further than La Mer<\/a>. Dining there is quite an experience and I put it on the level with meals such as those at Le Jules Verne<\/a> in the Eiffel Tower. Such a wonderful dinner and definitely worth the splurge.<\/p>\n

The restaurant, which has been awarded a five-star designation by Forbes Travel Guide for multiple years and has been a ranked AAA Five-Diamond Restaurant, is located in the Halekulani Hotel in Waikiki. From the moment you sit down at La Mer with its striking open air windows and views of the Pacific, it’s apparent you\u2019re in for a special treat.<\/p>\n

\"\"And every step of the way the wonderful, attentive staff make you feel right at home and attend to your every need.<\/p>\n

On our visit, we had the tasting menu which is quite honestly the best way to see the full culinary expertise of the chef. And it makes for quite an event! Each course was explained in detail as they were presented – and Lord knows I needed some explanation as a Southern girl that\u2019s known to get down on grits and mustard greens!<\/p>\n

And of course, we had to partake of the wine. As La Mer is a French restaurant, there is a heavy emphasis on French wine but regions around the world are well represented. According to the restaurant\u2019s sommelier Kevin Toyama, their goal in assembling a wine list is to find classic examples of wines that are elegant, show restraint, and pair with the restaurant\u2019s fine cuisine. The restaurant takes the same approach in designing its spirits list.<\/p>\n

1st Amuse<\/i><\/b><\/span><\/h3>\n

Things certainly got off to a great start with our first amuse of Anchovy Puree Potato Puff topped with caviar (which showed up in several subsequent dishes) and 23 karat gold leaf. Hello! It was almost too beautiful to eat. Almost. Somm Kevin paired this with a Brut Rose Champagne. Magnifique!<\/p>\n

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