Since opening Chef Mavro in 1998, Marseille native George Mavrothalassitis has been considered Honolulu’s biggest innovator for his marriage of haute French skills and local ingredients, such as hapu’upu’u (Hawaiian grouper). His approach to wine is just as untraditional. There’s no wine list; instead, he pairs each dish with a different glass of wine selected in a blind tasting by his cooks and waitstaff and the local press.
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