Cino — Restaurant in Honolulu

I had a frankly bizarre experience here. The venue is super cute and trendy (though it does get a bit loud when the place fills up). I came with a group of four and we ordered four entrees, three appetizers and two sides. For appetizers we had octopus, the romaine with anchovies and beets and they were all great. The octopus was nice and tender and the romaine was well seasoned and had some anchovy fillets on it, which seemed high quality. We loved the sides - crispy garlic potatoes and broccolini with bagna cauda. My wife had the miso salmon and really enjoyed it; I tried a piece and it was good!

I had the jidori chicken, which was done in a sort of marsala preparation. It comes as a bone-in half chicken. The sauce and the mushrooms were good, and so was the breast and the wing of the chicken, but the leg and the thigh were undercooked. We flagged this to the waitress, and she told me that it might look red, but it's only because of the citrus brine the chef uses. I understand that the thigh can look red near the bone, but the texture of the chicken also tasted undercooked. She took it back for the chef to examine. Shortly after, she returned, and seemed clearly uncomfortable and nervous. She said that the chef was insisting that this is how the chicken is supposed to be, and it's the highest quality chicken so it has to be cooked all the way. She asked if I wanted it boxed up and if there was anything I could do for her. At that point, I realized this must happen regularly, and I had stepped in the middle of some sort of ongoing conflict. I told her no, I did not want the chicken and no there was nothing they could do. At that point I was full, and I didn't really think the chef was going to be amenable to cooking it more or that it would turn out good if he did. I don't think they took it off the bill (the other couple paid, so I'm not 100% sure), but the waitress did send out a (dry) piece of cake as a pseudo apology. It's possible that it was cooked to the point of technical food safety - I don't know as I obviously didn't bring my meat thermometer to check - but it was not cooked enough not to have an off putting texture. Maybe some people like their chicken medium rare, or maybe the chef think's that's the correct way to eat it, but I would have preferred it cooked a little more and I don't think that's crazy. I found the reaction to this to be really weird and sort of hostile, and because of that I don't think I...

The world food tour resumed at Cino, in the ‘A’ali’I Condominium. The address is listed as Queen Street but the restaurant is actually on Halekauwila St. As you enter, you see the bar and you turn left into the area with tables on each side of a long aisle. We were seated at a table for two adjacent to the open kitchen.

The menu comes on individual sheets of paper; one for food; the others are for cocktails, wines by the glass and a wine list (by the bottle). I selected a Heitz cabernet but our server (RJ) brought a bottle of 2018 Hamel Nuns Canyon Vineyard in Sonoma ($295) offering it to us for the price of the Heitz ($215). It was an earthy, dark ruby wine with notes of black fruit, leather and chocolate.

We selected Beef Tartare ($24), consisting of cubed Creekstone Farm’s filet mignon and capers topped with an egg yolk emulsion, served with tapioca puffs (visually similar to shrimp chips) and the Crispy Rice ($22): Hamachi, avocado mousse, sesame-soy, sliced Serrano chili and dollops of caviar atop rectangles of crisped rice (think a 1-inch square, rectangular French Fry). The tartare was good but I wanted a little more seasoning and we would have preferred bread instead of the tapioca puffs. The Crispy Rice was delicious. We both felt the dishes were good but subtly seasoned, similar to dishes in Japan.

We shared the Cino Pinwheel ($77) and the 25oz, 60-day dry aged ribeye ($88). The pinwheel was handmade pasta rolled up with cheese and grated truffle filling and served in a yellowish sauce with 3gms of truffle shavings. The aroma of truffles was intoxicating! The ribeye was disappointing; It was cooked past medium rare (more like medium) and I failed to detect the nuttiness I find in dry aged steaks, especially one aged more than 45 days. Grilled asparagus with an olive tapenade and lemon was our vegetable ($15).

Dessert was a beautifully presented piece of Tiramisu ($14). My tablemate wanted more coffee and chocolate flavoring. Like our appetizers, it was subtly flavored. I had one bite and satisfied myself with a nice cup of coffee ($6).

The restaurant was busy but service was fine. We liked our dishes except for the ribeye. If we return, we will choose another entrée. I will rate this experience at 4; less than expected for $583. A guarded...

I recently had the pleasure of visiting this new restaurant for cocktails, and I must say, it was an absolutely delightful experience! From the moment I walked in, I knew I was in for something special.

First and foremost, the staff at this establishment deserves a standing ovation. Mina, Michael, Baby K, and G made my evening unforgettable with their impeccable service and warm hospitality. They were attentive, friendly, and knowledgeable about the cocktails on the menu, helping me select the perfect drinks to suit me preferences. Their passion for mixology truly shone through, and it added an extra layer of enjoyment to our evening.

Speaking of cocktails, I can't praise them enough! Each concoction I tried was a work of art, beautifully presented and bursting with flavor. The bartenders here are undoubtedly skilled artisans, and it's evident that they put a lot of thought and care into crafting their drinks. Whether you prefer something classic or adventurous, there's a cocktail here for everyone.

The ambiance of the restaurant is also worth mentioning. It strikes a perfect balance between elegance and comfort, making it an ideal place for a relaxed evening out or a special celebration.

In addition to the cocktails and staff, the attention to detail in every aspect of my experience, from the table settings to the music selection, was remarkable. It's clear that the owners have put a lot of thought into creating a memorable dining environment.

Overall, my visit to this restaurant for cocktails was nothing short of exceptional. If you're looking for a place with top-notch drinks, a welcoming atmosphere, and a staff that goes above and beyond to make you feel special, I wholeheartedly recommend giving this establishment a try. I'll certainly be returning soon to explore more of their menu and enjoy the fantastic service provided by Mina, Michael, Baby K, and G. Kudos to the entire team for an...