You can expect nothing less than the most creative of meals from chef-owner George Mavrothalassitis, who changes the menu every six weeks. Savor sesame-crusted uku (snapper), served Hawai'i regional style with lotus root, enoki mushrooms, and Island spring vegetables. For dessert, Mavro's signature lilikoi malasadas (passion-fruit-flavored Portuguese doughnuts) are served with guava coulis and pineapple-coconut ice cream. Three prix-fixe menus, starting at $55, include recommendations for wines. Reservations essential.