Chef George Mavrothalassitis harvests watercress at Sumida Farm. Accolades keep rolling in for the chef and his restaurant.
BY NADINE KAM
Chef Mavro is the only Hawaii restaurant to have made Mode Media’s Foodie Top 100 Restaurants Awards list.
Critics said “A synergic union of French technique, local ingredients and Hawaiian flavor,” is what earned the restaurant a spot on the list.
The Foodie Top 100 Restaurant Awards are created by a select group of food critics, based on food first, followed by experience, service and beverage options. It allows the critics to select the leading chefs at restaurants without a price point or wine list as a requirement.
“The Foodie Top 100 Restaurants list stands apart as a guide for global restaurant exploration that is focused on carefully curating the most outstanding food experiences,” said Patricia Wells, representing France.
Other participating critics are Gael Greene (United States), Masuhiro Yamamoto (Japan), Jonathan Gold (United States), Charles Campion (United Kingdom), Alexander Lobrano (France), Sam Ohta (Japan), Yuki Yamamura (Japan) Kundo Koyama (Japan), Aun Koh (Singapore), Vir Sanghvi (India) Michael Bauer (United States), Karen Brooks (United States), Phil Vettel (United States), Marie-Claude Lortie (Canada) and the Mode Media team: Samir Arora (publisher/editor), Erika Lenkert (editor) and Diane Tapscott (mnaging editor).
Here are links to my most recent visit to Mavro, at 1969 S. King St., as well as SF Area’s State Bird Provisions, showing two very different, but excellent experiences.