- 整體 5
- 食物 5
- 服務 3
- 氛圍 4
The world food tour duo made their third visit to Arancino at The Kahala on a beautiful Saturday evening. The restaurant was packed with diners; so nice to see.
We started with a bottle of 2017 Altesino Brunello di Montalcino; a Sangiovese from Tuscany; deep ruby red, with hints of tobacco, earthy and smoky, with hints of cherry and raspberry.
Our appetizers were the Carpaccio di Manzo; thin slices of Wagyu, arugula, fresh slices of Parmigiano Reggiano, and a hint of lemon dressing, and Arancini con Fegato e Tartufo, a fried croquette made of risotto, foie gras, truffles and a Parmigiano Reggiano sauce. The latter dish reminded us of a deep fried musubi.
Our entrees were the Spaghetti ai Ricci di Mare and the Spaghetti alla Carbonara, our favorite dishes at Arancino. I love the wine, garlic, tomato cream sauce on the Ricci di Mare; it’s not the traditional recipe but I prefer Arancino’s version. The better half of the world food duo loves the Carbonara and the perfectly cooked Waimana TKG poached egg puts this dish over the top. So lusciously decadent.
For dessert we chose the Tiramisu and the Fragole con Gelato. Arancino’s Tiramisu is deconstructed … In fact, the presentation changed from our last visit. We do miss the espresso dipped ladyfingers, but the dish is art on a plate. I usually order the Affogato, but I opted for something different. I gave the vanilla gelato to my tablemate and just savored the pieces of strawberries with a Balsamico di Modena glaze. I had a French Press coffee … so delicious!
It was another great meal at Arancino, although service could have been more attentive … However, that aside, I love this place!