THE RITZ-CARLTON RESIDENCES, WAIKIKI BEACH
THE ARTISAN LOFT

Here at Dean & DeLuca Hawaii “The Artisan Loft”, we have combined our history of innovation with our love of local island favorites. The Artisan Loft is the intersection of bringing local fresh island ingredients and an exclusive wine selection that dynamically defines a new dining experience, which translates our rich history into a modern contemporary setting.

 

“Growing up in Hawaii, the best produce and best seafood is right at our front door.  Being able to showcase these ingredients to their fullest potential is what I love doing.”

Executive Chef
Kevin Carvalho

ディーンアンドデルーカ「ザ・アルチザン・ロフト」ではハワイの伝統的な調理方法をDEAN&DELUCA風にアレンジしたメニューをご用意しております。ハワイの新鮮なローカル食材とDEAN&DELUCAならではの厳選されたワインを組み合わせたモダンコンテンポラリーな新しい体験をお楽しみください。

 

「ここハワイは良質な野菜と世界最高峰のシーフードに囲まれた特別な環境です。まさしくドアを開けたすぐそこで手に入るこれらの特別なローカル食材の無限の可能性を引き出すことこそが、まさに自分が目指すものなのです。」

エグゼクティブシェフ
ケビン・カルバルホ

LOCATION

THE RITZ-CARLTON RESIDENCES, WAIKIKI BEACH
383 KALAIMOKU ST., 1F, HONOLULU, HI 96815

WINE LOUNGE HOURS

3:00 PM – 10:00 PM DAILY

BRUNCH HOURS

COMING SOON

HAPPY HOURS

3:00 PM – 6:00 PM DAILY

CONTACT

808-729-9720
info@deandeluca-hawaii.com

THE ARTISAN LOFT MENU

KUNOA FARMS BONE MARROW AHI TARTAR
WITH MICRO HERBS
Local bone marrow from Kunoa Farms Kauai with ahi tartar, heirloom pesto, fennel, micro basil, caviar, crostini and Hawaiian black lava salt.

SMOKED SALMON SASHIMI WITH CREAM CHEESE, AVOCADO, CRISPY CAPERS AND BIG ISLAND HONEY PICKLED IKURA
Citrus dill cream cheese, avocado puree, crostini taro sweet bread, salmon cured in house for 24 hours, then double smoked with kiawe and hickory, fried crispy capers, ikura from japan that is pickled with big island honey, fennel and garlic flower.

SCALLOP & FOIE GRAS WITH WILD BERRY JAM AND BROWN BUTTER POWDER
Seared Hokkaido Japan scallops & Hudson Valley foie gras, minute jam with seasonal wild berries made in house, dusted with brown butter snow, mari’s micro greens.

PAU HANA / HAPPY HOUR MENU

Bruscheta
Kunoa Beef, Naked Cow Dairy Goat Cheese, Mari’s Gardan Salad, Roasted Hamakua Mushroom, Granny Smith Apple, Seared Foie Gras, Wild Berry Jam.

Cheese & Charcuterie Plate
Chef’s Selection of fine imported meats and cheeses, local pickled assortment, Guava Sweet Bread Toast.

Duck pizza
Cured Duck Prosciutto, Fresh Mozzarella, Freshly grated Pamesano Regianno, Mari’s Garden Greens with Yuzu Cello Vinagrette.

EXECUTIVE CHEF
KEVIN CARVALHO
Kevin Carvalho

EXECUTIVE CHEF

 

Firmly linked to his roots and looking towards the future, Kevin Carvalho is passionate about Hawaii, nature, gastronomy and life.  Kevin manages delicacy and technique, to turn his creative energy into an unforgettable dining experience for those who have the opportunity to enjoy his dishes.  His focus is to explore all the gastronomic possibilities of Local Hawaiian ingredients, combining his classic trained techniques with modern execution.

ABOUT KEVIN CARVALHO