Nestled along Lewers Lane in Waikiki is Taormina, an elegant Italian restaurant helmed by Japanese Italophile Chef Aki Yamamoto, serving authentic traditional Sicilian cuisine in a small dining room split onto two levels, and covered open air terrace. The charming exterior caught our eye one evening as we were passing by, and the fabulous menu convinced us that we had to return. With reservations made for our first Saturday night in Waikiki, the cuisine and service were tp notch. Starting with an Italian Spritz of Prosecco and Aperol, we followed with Gli Antipasti Misti, a selection of hot and cold appetizers followed by 2 homemade pasta dishes, Spaghetti al Vongole and the Pasta Nero Frutti di Mare, a squid ink pasta with shrimps, clams, mussels, scallops and crabmeat. Our only regret was not having enough time to come back again before we had to leave Oahu for Kauai.
Taormina menu
An Italian Spritz - Prosecco and Aperol
Balck olive and pesto focaccia
Olive oil and balsamico
Our server Gina with a fine chilled bottle of Gavi
My glass of crisp and delicious Gavi
The Taormino Gli Antipasti Misti: A selection of 3 kinds of appetizers
Salmon Carpaccio with Salmon Roe
A selection of Italian Cheeses
Marinated Octopus and Calamari
Spaghetti al Vongole
Fresh pasta Nero “Frutti di mare” Squid ink linguine sautéed with shrimps, clams, mussels, scallops, crab meat, fresh tomatoes, sundried tomatoes, garlic and olive oil
Good to the last shell
Taormina Chef Yaki Yamamoto
A hot steamy Macchiato
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