This Kakaʻako steakhouse is re-opening this Thursday.
Flair European Steakhouse — which opened last July — is reopening this Thursday. The eatery was closed for about two months for back-of-the-house renovations. It also has a new chef and a new menu; its chef is now Rodhel Ibay, who previously worked at Fresco Italian Restaurant at Hilton Hawaiian Village and Formaggio Grill.
The menu includes different appetizers, entrees and housemade pastas.
New appetizers include bruschetta ($16), beef tartare ($22) and tuna tartare ($21). The bruschetta features Ho Farms marinated tomatoes with basil, burrata and housemade focaccia. The fresh, creamy mozzarella comes from Kakaʻako shop Bocconcino.
The tuna tartare features petite chunks of feta cheese and salsa rossa sauce, which is made with capers and garlic. The green sauce base is chive-infused olive oil; the tartare is served with crunchy, housemade crostini.
Both salads on the menu — kale ($19) and Caesar ($17) — are also new. The kale salad is a vibrant medley of goat cheese, cucumbers, dried cranberries and prosciutto. It features a flavorful lemon chive oregano dressing. The kale wasn’t bitter, and the salad boasted a welcome crunch from the prosciutto and cucumbers.
Instead of traditional Caesar dressing, the Caesar salad features a homemade Parmesan white wine vinaigrette and is topped with Parmesan shavings.
The new pastas are a must-try. The hand-folded ravioli ($38) is filled with four different mushrooms, is topped with freshly shaven truffles and is served in a parmesan cream foam sauce.
The mushroom medley features cremini, Aliʻi, champion and shimeji mushrooms; they’re cooked in a reduction sauce with mozzarella and parmigiano. The mushrooms boasted a nice chew and the ravioli was perfectly cooked. The dish boasts and distinctly cheesy flavor from the Parmesan, and the truffle was subtle — it didn’t overpower the dish.
The crab spaghetti ($34) features housemade pasta with Dungeness crab, butter sauce, peppers and tobiko. The pasta is filled with lump crab chunks and features a slight spice, thanks to the peppers.
New entrees include black cod ($43), whole grilled branzino ($44), braised short rib ($46), duck confit ($55) and lamb chops ($57). The braised short rib and duck confit came highly recommended.
The braised short rib is served with potato puree, broccolini and soy sake demi. It’s topped with crispy garlic. The truffle mashed potatoes are gloriously fluffy, serving as the perfect complement to the fork-tender, meaty short rib.
The steaks aren’t new; options range from prime New York strip ($67) and prime rib-eye steak ($76) to bone-in porterhouse ($167) — which is designed to serve one to two people — and prime bone-in tomahawk ($225), designed to serve two to three people. Since we can’t visit a steakhouse without ordering steak, we opt for the 32-day dry-aged premium Australian wagyu rib-eye ($109).
It features that bold, beefy flavor that’s characteristic of dry-aged steaks; this version also has a black peppercorn crust.
Side dishes are served a la carte. Popular options include panko-crusted asparagus ($16), creamed spinach ($15), truffle fries ($16) and potato puree ($14). The panko-crusted asparagus, which features a crispy, tempura-like exterior, comes highly recommended. We especially enjoyed the indulgently creamy spinach and buttery mashed potatoes.
CONTACT
Flair European Steakhouse
502 Keawe St., Honolulu
flairhawaii.com
Instagram: @flair_hawaii
Open daily, 5 to 10 p.m.
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
