8 ONO-LICIOUS | APRIL 7, 2017 A la Carte Sansei Seafood, Steak & Sushi Bar Delicious, dry-aged steaks take center stage at Sansei Seafood, Steak & Sushi Bar, located at Queens’ MarketPlace in Waikoloa Beach Resort. Executive Chef Shane Torres says that although LEGENDARY DINING THE KOA TABLE BY CHEF IPPY 808.339.7145 A-BAY’S ISLAND GRILL 808.209 .8494 ISLAND FISH AND CHIPS 808.886. 0005 ROY’S WAIKOLOA BAR & GRILL 808.886.4321 Located in W aikoloa Beach R esort KingsShops.com | 808.886.8811 Words you can eat. “America’s Best Sushi Bars” Travel + Leisure “Our Favorite Asian Restaurant” Bon Appétit Only the freshest of the fresh is good enough for us. Which is why we only use the best ingredients harvested locally from our oceans and farms. Call for reservations and dining specials. Open nightly 5:30pm - 10:00pm. Late Night Dining, Friday & Saturday 10:00pm - 12:00am Queens’ MarketPlace, Waikoloa Beach Resort 808-886-6286 Big Island Oahu Maui DKRestaurants.com serves succulent steaks BY KAREN ANDERSON SPECIAL TO WEST HAWAII TODAY Executive Chef Shane Torres shows o a hunk of dry-aged meat in the reefer at Sansei Seafood, Steak & Sushi Bar. KAREN ANDERSON/SPECIAL TO WEST HAWAII TODAY the popular Asian-fusion restaurant known for its seafood, the steaks are among his favorite entrées on the extensive menu. He cites the 22-ounce, 20-day aged bone-in ribeye steak as a must-try entrée, seared to order in a 1,800-degree broiler and served with roasted garlic mashed potatoes and sautéed local vegetables. “It’s unbelievable what the aging process can do to a piece of meat,” said Chef Torres. “Dry aging makes the ribeye more tender and gives it an outstanding flavor.” Also on the menu, the 30-day-aged, 32-ounce Tomahawk Big Bone-in Ribeye can be portioned to share. The Chili-Porcini Mushroom-Crusted Beef Tenderloin is served over roasted garlic mashed potatoes with shiitake mushroom Cabernet demi-glaze. If you’re in a New York state of mind, check out the Cracked Peppercorn Grilled New York Steak, served with local baby arugula and fingerling potatoes, finished with garlic jus and topped with a grape-tomato salad. Located at Queens’ MarketPlace, Sansei is open seven nights a week for dinner only. Late-night dining takes place Friday and Saturday nights from 9:30 p.m. to 12 a.m. Call 886-6286 for information. ■ APRIL 16TH • 10AM-8PM Easter Buff et $49.00 PER PERSON • $15.00 KEIKI (6YRS. – 12 YRS.) KEIKI (5 & UNDER) FREE SOUP Kabocha Soup SALADS Ahi Poke, Fresh Fruit Salad, Mac Salad, Glass Noodles, Tossed Salad with Zac’s Hydroponic Big Island Greens Sam’s Oriental Dressing, Caesar Salad CHAFING DISHES Traditional Stuffi ng, Mashed Potatoes, Brown Gravy, Dinner Rolls, Oven Roasted Turkey, Sauteed Veggies, White and Brown Rice CARVING TABLE Glazed Ham Prime Rib with a jus and Creamy Horseradish OMELET STATION-TILL 2 PM ASSORTED DESSERTS $15 BOTTOMLESS MIMOSAS AND BLOODY MARY’S 808.333.3434 78-6831 Ali‘i Drive, Kailua-Kona, Hawai‘i 96740 SamChoysKaiLanai.com www.facebook.com/SamChoysKaiLanai/ i Your ı… o Se D All Fresh Baked Desserts, Breads, Biscuits & Buns 75-5819 ALI’I DR. • 329-9203 KAILUA-KONA • INFO@BONGOBENS.COM
bie
To see the actual publication please follow the link above