Beautiful interior design and very clean looking. Our server was Anthony, he was great. Very attentive and friendly, knowledgeable about the menu and makes great conversation every time he comes by the table. Got to try a bit of everything on the menu, and everything was great. Loved the Ulu Two Ways, Saimin Soup Dumplings, and Braised Short Rib (so tender and flavorful, we could've had two more servings!) Sad that we weren't able to try the Pinakbet since I was looking forward to trying something I'm familiar with, but I understand. The Fried Ube Potato Pie was so good and a great way to finish off the meal. They also offer Dino Nuggets for the kids in a cool dinosaur plate so that's great too! Overall had an amazing experience and I would definitely recommend this restaurant.
Kevin M.
Came here for dinner on Saturday, March 23rd. It's small but has a very glamorous feel to it. Lots of white and gold. My personal opinion is it's a bit bright in the restaurant. Not cafeteria bright but it's right below that. Our server was Anthony. Idk what this guy gets paid but I hope it's a lot. He's great. Friendly, attentive, and very informative about the menu. We got a bit of everything. Everything was good. Came out decently fast as well. Our favorites were the Ulu Two Ways and the 72 hour Shortrib. Looking back, we spent the money on wagyu but i would rather buy 2 or 3 short ribs in the future. The short rib is one of the best things i have ever eaten in a restaurant. I just wish i had more. This restaurant and restaurant XO are sister restaurants. I would say I enjoy XO a bit more. But this place was great to try as well. Still a 5 star Yelp establishment in my opinion.
Anthony M.
Our waiter was amazing. Hopefully others will start to flock here for the great food.
Brad Omland
One of the most creative restaurants I've eaten at. It is a little off the beaten path from Waikiki, but it is well worth the Uber ride out! We came here for my girlfriend's birthday dinner and were not disappointed.We were the only guests there for 8:30 dinner on a Thursday. The place is small and only opened four months ago, and it felt like an exclusive dining experience.The waiter gave us a great recommendation for wine that paired well with both of our dinners. Everything was amazing! What stood out to me us the way they pair Hawaiian flavors with fine dining -- it is arguably more of a Hawaiian culinary experience than anywhere else.The waiter was knowledgeable and explained the source of ingredients and all the meticulous work that goes into preparing the food.If you want a luxurious meal in Honolulu/Waikiki, this is the place to be!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: 72 Hour not Just Braised Short Rib Steak
cel m.
3/16/24 - made reservations conveniently through yelp for 7pm. Small parking lot in front of restaurant. Walking into restaurant I was amazed by the beautiful gold decor & crystal chandeliers. Overall dining experience was excellent. Great to try something new & different but also keeping the local essences in the food. Server was excellent; attentive, knowledgeable & great rapport. Food - everything 5/5 lol I always peruse the menu at any restaurant I go to. I was interested in trying their take on Pinakbet but unfortunately it was unavailable because they're in the process of changing their menu. Started off with the Wagyu tartare for two which included 2 hash browns, 2 gold sheets. 5/5 Wagyu so soft & so delicious just by itself. But topping it on the hash browns is just so fun & perfect. Soup dumplings- 5/5 love the take on a "ramen" dumpling tasty broth & a great "one bite" Ulu two ways - 5/5 delicious elevated local ingredients. Ulu like potatoes consistency & "port sausage" is more than just sausage. I was a little hesitant to order but I'm so glad husband insisted on it lol. Duck Wellington - 5/5 the star of the show! Impressive work all around. Came out looking so beautiful & smelling so good. Couldn't wait to dig in. Duck is soft & juicy wrapped in chicken confit (i think) & then beautifully wrapped with brioche. Yum yum yum! Short rib - 5/5 again soft & juicy. Melts in the mouth like butter! Definitely made with love! I'd probably add a starch of some sort like rice. Frozen ube pie dessert - 5/5 just imagine a fried McDonald's pie but with ube ice cream in the middle. So yummy & not too sweet. Perfect end to the night.
Brad O.
One of the most creative restaurants I've eaten at. It is a little off the beaten path from Waikiki, but it is well worth the Uber ride out! We came here for my girlfriend's birthday dinner and were not disappointed. We were the only guests there for 8:30 dinner on a Thursday. The place is small and only opened four months ago, and it felt like an exclusive dining experience. The waiter gave us a great recommendation for wine that paired well with both of our dinners. Everything was amazing! What stood out to me us the way they pair Hawaiian flavors with fine dining -- it is arguably more of a Hawaiian culinary experience than anywhere else. The waiter was knowledgeable and explained the source of ingredients and all the meticulous work that goes into preparing the food. If you want a luxurious meal in Honolulu/Waikiki, this is the place to be!
Gerard Lee
The world food tour resumed its journey with a stop at Carte Blanche, one of the three restaurants operated by the XO AV & CB Group. We tried XO a while ago and found it interesting and very reasonably priced. We learned that they changed their menu after our visit and we had intended to return but we heard about Carte Blanche and decided to try this place first. It’s located on 11th avenue, across the street from Kaimuki Community Park. There are a limited number of parking spaces in front of the Carte Blanche and AV but we parked in the Kaimuki Municipal lot.It’s a very brightly lit space with white / gold wallpaper, white / black floor tiles and whitish marble tables with white chairs with large pillows as backrests. There’s an open kitchen to your left as you enter, manned by three people. I thought of Peik Lin’s family home in Crazy Rich Asians. The only discordant note was the rock music being played.They offer an extensive wine list with two prices; you can opt for corkage at $30pp and pay a lower price for a bottle or go with the “regular” price. This would work well if you’re going to consume more than one bottle as the price difference is substantial. As it was just the two of us, we went with a 2019 Russian River Valley Pinot Noir from DuMol Vineyards. Purplish and raisiny, with lots of fruit.We chose two appetizers from the Carte Blanche Eats for Two menu, A5 Kagoshima Wagyu Tartare and the Seared Foie Gras. Our server Anthony recommended we order the foie gras off the kid’s menu as it eliminated the hash browns and garnishes but you got three pieces instead of two. The more foie gras, the better for us.The tartare was roughly chopped and came surrounded by chopped cornichons, herbs and crème fraiche and two pieces of gold leaf. It was left to us to determine how much of each to mix with the meat. I mixed all of it, including torn gold leaf. I found the hash brown to be somewhat at odds with the tartare and would have felt the same way with the foie gras. I would have preferred toasted bread or small blinis. However, each dish was superb.As an intermezzo, we were served some granita with an interesting flavor profile … I don’t recall what it was but it was refreshing.We had the Dry Aged Duck Breast Pretzel Brioche Wellington and the 72 Hour Not Just Braised Short Rib “Steak”. The duck presentation was interesting … It was shaped like a large carrot with latticed brioche surrounding the duck breast. It was surrounded by an ume port wine sauce. The duck was very tender and the brioche mimicked the puff pastry used in a Wellington. Inventive.The short rib came sliced and served with a large bone acting as the vehicle for the dollops of guava / BBQ / Smoked Water that added flavor accents to the beef. Under the bone was an arugula salad. I used the foie gras drippings to add extra richness to the meat. One can never have enough foie gras.We shared a Foie Gras Butterscotch Pudding for dessert and I had a French Press of Kona coffee. The dessert was probably the least successful dish for us; my fellow foodie doesn’t care for butterscotch and I don’t like tapioca. Carte Blanche needs a dessert with dark chocolate.What did we think? I thought the food was inventive and prepared well. We would have preferred more subdued lighting and music more conducive to fine dining. Having said that, we enjoyed our meal at Carte Blanche. Recommended!
Atmosphere: 4
Food: 5
Service: 5
Gerry L.
The world food tour resumed its journey with a stop at Carte Blanche, one of the three restaurants operated by the XO AV & CB Group. We tried XO a while ago and found it interesting and very reasonably priced. We learned that they changed their menu after our visit and we had intended to return but we heard about Carte Blanche and decided to try this place first. It's located on 11th avenue, across the street from Kaimuki Community Park. There are a limited number of parking spaces in front of the Carte Blanche and AV but we parked in the Kaimuki Municipal lot. It's a very brightly lit space with white / gold wallpaper, white / black floor tiles and whitish marble tables with white chairs with large pillows as backrests. There's an open kitchen to your left as you enter, manned by three people. I thought of Peik Lin's family home in Crazy Rich Asians. The only discordant note was the rock music being played. They offer an extensive wine list with two prices; you can opt for corkage at $30pp and pay a lower price for a bottle or go with the "regular" price. This would work well if you're going to consume more than one bottle as the price difference is substantial. As it was just the two of us, we went with a 2019 Russian River Valley Pinot Noir from DuMol Vineyards. Purplish and raisiny, with lots of fruit. We chose two appetizers from the Carte Blanche Eats for Two menu, A5 Kagoshima Wagyu Tartare and the Seared Foie Gras. Our server Anthony recommended we order the foie gras off the kid's menu as it eliminated the hash browns and garnishes but you got three pieces instead of two. The more foie gras, the better for us. The tartare was roughly chopped and came surrounded by chopped cornichons, herbs and crème fraiche and two pieces of gold leaf. It was left to us to determine how much of each to mix with the meat. I mixed all of it, including torn gold leaf. I found the hash brown to be somewhat at odds with the tartare and would have felt the same way with the foie gras. I would have preferred toasted bread or small blinis. However, each dish was superb. As an intermezzo, we were served some granita with an interesting flavor profile ... I don't recall what it was but it was refreshing. We had the Dry Aged Duck Breast Pretzel Brioche Wellington and the 72 Hour Not Just Braised Short Rib "Steak". The duck presentation was interesting ... It was shaped like a large carrot with latticed brioche surrounding the duck breast. It was surrounded by an ume port wine sauce. The duck was very tender and the brioche mimicked the puff pastry used in a Wellington. Inventive. The short rib came sliced and served with a large bone acting as the vehicle for the dollops of guava / BBQ / Smoked Water that added flavor accents to the beef. Under the bone was an arugula salad. I used the foie gras drippings to add extra richness to the meat. One can never have enough foie gras. We shared a Foie Gras Butterscotch Pudding for dessert and I had a French Press of Kona coffee. The dessert was probably the least successful dish for us; my fellow foodie doesn't care for butterscotch and I don't like tapioca. Carte Blanche needs a dessert with dark chocolate. What did we think? I thought the food was inventive and prepared well. We would have preferred more subdued lighting and music more conducive to fine dining. Having said that, we enjoyed our meal at Carte Blanche. Recommended!
Scott B.
Favorite restaurant now because of the excellent service and food quality. Anthony is the best at customer service, and Harrison's food is fantastic. Being pescatarian, the salmon is our go-to entree!
Sean A.
Our first trip to Carte Blanche was interrupted by a fire at their sister-restaurant AV, so we were finally able to make it out to celebrate this evening. I want to be fair and say that I was incredibly impressed with the service. Our waiter was warm, kind, and he made thoughtful recommendations. He had so many of the qualities that make you appreciate great service when you are lucky enough to receive it. The restaurant is intended to be high-end, fine dining and it accomplishes some of that. The dining room was empty, but to be fair we arrived very early (early-bird special early). Gold and white everywhere, they only sell wine by the bottle and you'll even see caviar on the "kids menu". Dishes were hit and miss, but they approached fine dining with a playfulness that tried to capture "local" food with refined presentation and techniques. Sometimes the technique and presentation left us wanting. Sometimes the overall dishes were disappointing. The ulu was fantastic! Highlight of the night and our server recommended it as soon as we started looking at the menu. Fried ulu and shiso leaf with mentaiko was innovative, seasoned well, incorporated those bits that make Hawaii special, including multiple elements from Waialua. We had the soup dumplings next. The char siu and "mixed veg" topping seemed like an afterthought. The dumplings lacked the soupy component and the flavor was meh. The dumpling wrapper was a little hard and it was just not especially good. We had the tartare next and though the elements were all around the plate, including gold leaf that we found when we opened the random cardboard pieces, we had trouble creating balanced bites and identifying the wow factor. It was Wagyu beef, but the fattiness didn't pair well with the fried potato patty (think McDonald's hashbrown) and the other elements didn't have the punch to get through it all. It was not one of the better tartare dishes I have had. The main course was only disappointing only on one side. The salmon was good. It had a nice smoky flavor and the luau puree and lomi were excellent. Everything was composed well and the portions were huge on this plate. You could again see the playfulness here with creating a "luau plate" in a fine dining setting. The next entree was not as successful at all. The play on a typical beef plate lunch could have been good, but it wasn't well-executed. There were pieces of Wagyu beef sitting on thinly sliced cabbage. The presentation wasn't great. The rice was okay, but if I put it in a takeout box - I wouldn't or couldn't tell the difference. The macaroni salad just made me sad. It was a huge portion with a TON of mayo (local style), but lacking any flavor other than mayo. That plate was $130. In this case, the idea was there, but the execution was not. The desserts were good, but not great. The one thing that made the night worth it was the staff. The kitchen and front of house were fantastic. This could be a lot better and we were just sorry that the pricing, presentation, decor, and food were not in sync. Hopefully they make adjustments and succeed. Great concept and very fun ideas.
How. FUN is Carte Blanche! Decided to stop by for NYE dinner because the best way to ring in the new year is with some champagne & caviar, amirite??? The restaurant is located on 11th Ave - next to their sister restaurant AV. It looks like there are a few free parking stalls right outside of the restaurant, & there is parking inside of that complex for a reasonable price too. Our reservation was an early 6pm - we got inside & noticed it was still quite empty when we came in. Everything was so glitzy~ The restaurant is quite small, but the high ceilings, mirrors, white marble & shiny interior made the space feel bigger. We were greeted with a complimentary glass of bubbles as we made our way to our table! Our server Anthony went over the menu & ordering style. They ONLY server bottles of wine. They have 2 prices on the wine list. The left side is the regular price of the bottle, and the right is a "member's" price - you pay $30 a person and you get access to almost-wholesale prices for the same exact bottle. Seriously! We ended up having a bottle of barolo at the restaurant for $60, and taking a whole $40 bottle of bubbles home. Onto the food.. - Wagyu tartare for 2: comes with fresh cut wagyu, 2 hashbrown, fixins, & gold flake. tartare was great, gold flake was just for the gram haha - Caviar: didn't need another hashbrown setup so just got the a la carte tin, just wanted to spoil ourselves & eat caviar "ice cream" lulz - Pan fried saimin soup dumpling: super juicy! This was my favorite small bite lol. - Ulu two ways: seriously so good. huge fan of the shiso tempura & MENTAIKO FLUFF! - Duck breast wellington: Anthony says they make one of these per reservation they get because it's that good. The duck was super tender, the pretzel bun to soak up the port wine sauce was awesome. Lastly, service was awesome! Anthony was super knowledgable & friendly, and even though he was the only server that night, we managed to take care of the entire restaurant which had definitely filled up more towards the end of the night. Can't wait to go back for the next celebration!
Melvin Dizon
Having dined at Carte Blanche in Honolulu, I am compelled to award it a meritorious five-star rating due to my profound admiration. This establishment provides a unique dining experience that surpasses the mere enjoyment of delicious food, making it a culinary marvel.The chef's proficiency and ingenuity are immediately apparent in each course. The culinary selection combines indigenous Hawaiian components with global gastronomic methods and is inventive and irresistibly delicious. Every course is meticulously crafted, featuring harmoniously balanced and robust flavors, resulting in a lasting sensory experience.Carte Blanche exhibits exceptional skills in the presentation of its dishes as well. The meticulousness is exemplary, as evidenced by the artistic arrangement of each plate, which elevates each course to a visual delight. This promotes the dining experience to the level of an artistic creation rather than merely a repast.Furthermore, the atmosphere of Carte Blanche significantly enhances its allure. The intimate and sophisticated ambiance provides the ideal setting for a momentous evening. The ambiance is perfect, whether it be a special occasion, a romantic dinner, a celebration, or a night out for fine dining.Additionally, the service at Carte Blanche is noteworthy. The staff is well-informed, cordial, and vigilant while avoiding any sense of intrusion. They create a warm and inviting atmosphere, guaranteeing that each patron feels esteemed and attended to.In conclusion, Carte Blanche is an exceptional dining destination in Honolulu. It provides a memorable culinary experience, including inventive and delectable fare, exquisite presentation, beautiful ambiance, and outstanding service. It is a dining establishment I would enthusiastically endorse to any individual in Honolulu seeking a beyond-ordinary dining experience.
Atmosphere: 5
Food: 5
Service: 5
Lisa Grandinetti
Loved it here! Food and wine were amazing!! And the decor was super unique. Will definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Crispy Ulu
Ashley B.
5 times to Hawaii and this was the best restaurant we have been to by far! What a treasure it is! Absolutely incredible, even a palette cleanser after appetizers was offered. I'm a picky eater, I tried everything and loved all of it...! The wagu was a favorite and all deserts are worth ordering ;p you can tell it's a well refined and prepared menu
Eric K.
For some odd reason my last review got deleted. Don't be fooled by the influencers reviewing this place. Most of the menu is prepped early and reheated, few items are made fresh to order. Just because you add caviar or gold flakes doesn't make it fine dining. If I'm paying $40-50/entre I want technique not something mass produced with a sous vide or pressure cooker. Big restaurant industrial restaurant techniques take away from the intimate bistro experience this place is so desperately reaching for. If my last review got deleted i just wonder who else's were too.
Beautiful interior design and very clean looking. Our server was Anthony, he was great. Very attentive and friendly, knowledgeable about the menu and makes great conversation every time he comes by the table. Got to try a bit of everything on the menu, and everything was great. Loved the Ulu Two Ways, Saimin Soup Dumplings, and Braised Short Rib (so tender and flavorful, we could've had two more servings!) Sad that we weren't able to try the Pinakbet since I was looking forward to trying something I'm familiar with, but I understand. The Fried Ube Potato Pie was so good and a great way to finish off the meal. They also offer Dino Nuggets for the kids in a cool dinosaur plate so that's great too! Overall had an amazing experience and I would definitely recommend this restaurant.
Came here for dinner on Saturday, March 23rd. It's small but has a very glamorous feel to it. Lots of white and gold. My personal opinion is it's a bit bright in the restaurant. Not cafeteria bright but it's right below that. Our server was Anthony. Idk what this guy gets paid but I hope it's a lot. He's great. Friendly, attentive, and very informative about the menu. We got a bit of everything. Everything was good. Came out decently fast as well. Our favorites were the Ulu Two Ways and the 72 hour Shortrib. Looking back, we spent the money on wagyu but i would rather buy 2 or 3 short ribs in the future. The short rib is one of the best things i have ever eaten in a restaurant. I just wish i had more. This restaurant and restaurant XO are sister restaurants. I would say I enjoy XO a bit more. But this place was great to try as well. Still a 5 star Yelp establishment in my opinion.
Our waiter was amazing. Hopefully others will start to flock here for the great food.
One of the most creative restaurants I've eaten at. It is a little off the beaten path from Waikiki, but it is well worth the Uber ride out! We came here for my girlfriend's birthday dinner and were not disappointed.We were the only guests there for 8:30 dinner on a Thursday. The place is small and only opened four months ago, and it felt like an exclusive dining experience.The waiter gave us a great recommendation for wine that paired well with both of our dinners. Everything was amazing! What stood out to me us the way they pair Hawaiian flavors with fine dining -- it is arguably more of a Hawaiian culinary experience than anywhere else.The waiter was knowledgeable and explained the source of ingredients and all the meticulous work that goes into preparing the food.If you want a luxurious meal in Honolulu/Waikiki, this is the place to be!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: 72 Hour not Just Braised Short Rib Steak
3/16/24 - made reservations conveniently through yelp for 7pm. Small parking lot in front of restaurant. Walking into restaurant I was amazed by the beautiful gold decor & crystal chandeliers. Overall dining experience was excellent. Great to try something new & different but also keeping the local essences in the food. Server was excellent; attentive, knowledgeable & great rapport. Food - everything 5/5 lol I always peruse the menu at any restaurant I go to. I was interested in trying their take on Pinakbet but unfortunately it was unavailable because they're in the process of changing their menu. Started off with the Wagyu tartare for two which included 2 hash browns, 2 gold sheets. 5/5 Wagyu so soft & so delicious just by itself. But topping it on the hash browns is just so fun & perfect. Soup dumplings- 5/5 love the take on a "ramen" dumpling tasty broth & a great "one bite" Ulu two ways - 5/5 delicious elevated local ingredients. Ulu like potatoes consistency & "port sausage" is more than just sausage. I was a little hesitant to order but I'm so glad husband insisted on it lol. Duck Wellington - 5/5 the star of the show! Impressive work all around. Came out looking so beautiful & smelling so good. Couldn't wait to dig in. Duck is soft & juicy wrapped in chicken confit (i think) & then beautifully wrapped with brioche. Yum yum yum! Short rib - 5/5 again soft & juicy. Melts in the mouth like butter! Definitely made with love! I'd probably add a starch of some sort like rice. Frozen ube pie dessert - 5/5 just imagine a fried McDonald's pie but with ube ice cream in the middle. So yummy & not too sweet. Perfect end to the night.
One of the most creative restaurants I've eaten at. It is a little off the beaten path from Waikiki, but it is well worth the Uber ride out! We came here for my girlfriend's birthday dinner and were not disappointed. We were the only guests there for 8:30 dinner on a Thursday. The place is small and only opened four months ago, and it felt like an exclusive dining experience. The waiter gave us a great recommendation for wine that paired well with both of our dinners. Everything was amazing! What stood out to me us the way they pair Hawaiian flavors with fine dining -- it is arguably more of a Hawaiian culinary experience than anywhere else. The waiter was knowledgeable and explained the source of ingredients and all the meticulous work that goes into preparing the food. If you want a luxurious meal in Honolulu/Waikiki, this is the place to be!
The world food tour resumed its journey with a stop at Carte Blanche, one of the three restaurants operated by the XO AV & CB Group. We tried XO a while ago and found it interesting and very reasonably priced. We learned that they changed their menu after our visit and we had intended to return but we heard about Carte Blanche and decided to try this place first. It’s located on 11th avenue, across the street from Kaimuki Community Park. There are a limited number of parking spaces in front of the Carte Blanche and AV but we parked in the Kaimuki Municipal lot.It’s a very brightly lit space with white / gold wallpaper, white / black floor tiles and whitish marble tables with white chairs with large pillows as backrests. There’s an open kitchen to your left as you enter, manned by three people. I thought of Peik Lin’s family home in Crazy Rich Asians. The only discordant note was the rock music being played.They offer an extensive wine list with two prices; you can opt for corkage at $30pp and pay a lower price for a bottle or go with the “regular” price. This would work well if you’re going to consume more than one bottle as the price difference is substantial. As it was just the two of us, we went with a 2019 Russian River Valley Pinot Noir from DuMol Vineyards. Purplish and raisiny, with lots of fruit.We chose two appetizers from the Carte Blanche Eats for Two menu, A5 Kagoshima Wagyu Tartare and the Seared Foie Gras. Our server Anthony recommended we order the foie gras off the kid’s menu as it eliminated the hash browns and garnishes but you got three pieces instead of two. The more foie gras, the better for us.The tartare was roughly chopped and came surrounded by chopped cornichons, herbs and crème fraiche and two pieces of gold leaf. It was left to us to determine how much of each to mix with the meat. I mixed all of it, including torn gold leaf. I found the hash brown to be somewhat at odds with the tartare and would have felt the same way with the foie gras. I would have preferred toasted bread or small blinis. However, each dish was superb.As an intermezzo, we were served some granita with an interesting flavor profile … I don’t recall what it was but it was refreshing.We had the Dry Aged Duck Breast Pretzel Brioche Wellington and the 72 Hour Not Just Braised Short Rib “Steak”. The duck presentation was interesting … It was shaped like a large carrot with latticed brioche surrounding the duck breast. It was surrounded by an ume port wine sauce. The duck was very tender and the brioche mimicked the puff pastry used in a Wellington. Inventive.The short rib came sliced and served with a large bone acting as the vehicle for the dollops of guava / BBQ / Smoked Water that added flavor accents to the beef. Under the bone was an arugula salad. I used the foie gras drippings to add extra richness to the meat. One can never have enough foie gras.We shared a Foie Gras Butterscotch Pudding for dessert and I had a French Press of Kona coffee. The dessert was probably the least successful dish for us; my fellow foodie doesn’t care for butterscotch and I don’t like tapioca. Carte Blanche needs a dessert with dark chocolate.What did we think? I thought the food was inventive and prepared well. We would have preferred more subdued lighting and music more conducive to fine dining. Having said that, we enjoyed our meal at Carte Blanche. Recommended!
Atmosphere: 4
Food: 5
Service: 5
The world food tour resumed its journey with a stop at Carte Blanche, one of the three restaurants operated by the XO AV & CB Group. We tried XO a while ago and found it interesting and very reasonably priced. We learned that they changed their menu after our visit and we had intended to return but we heard about Carte Blanche and decided to try this place first. It's located on 11th avenue, across the street from Kaimuki Community Park. There are a limited number of parking spaces in front of the Carte Blanche and AV but we parked in the Kaimuki Municipal lot. It's a very brightly lit space with white / gold wallpaper, white / black floor tiles and whitish marble tables with white chairs with large pillows as backrests. There's an open kitchen to your left as you enter, manned by three people. I thought of Peik Lin's family home in Crazy Rich Asians. The only discordant note was the rock music being played. They offer an extensive wine list with two prices; you can opt for corkage at $30pp and pay a lower price for a bottle or go with the "regular" price. This would work well if you're going to consume more than one bottle as the price difference is substantial. As it was just the two of us, we went with a 2019 Russian River Valley Pinot Noir from DuMol Vineyards. Purplish and raisiny, with lots of fruit. We chose two appetizers from the Carte Blanche Eats for Two menu, A5 Kagoshima Wagyu Tartare and the Seared Foie Gras. Our server Anthony recommended we order the foie gras off the kid's menu as it eliminated the hash browns and garnishes but you got three pieces instead of two. The more foie gras, the better for us. The tartare was roughly chopped and came surrounded by chopped cornichons, herbs and crème fraiche and two pieces of gold leaf. It was left to us to determine how much of each to mix with the meat. I mixed all of it, including torn gold leaf. I found the hash brown to be somewhat at odds with the tartare and would have felt the same way with the foie gras. I would have preferred toasted bread or small blinis. However, each dish was superb. As an intermezzo, we were served some granita with an interesting flavor profile ... I don't recall what it was but it was refreshing. We had the Dry Aged Duck Breast Pretzel Brioche Wellington and the 72 Hour Not Just Braised Short Rib "Steak". The duck presentation was interesting ... It was shaped like a large carrot with latticed brioche surrounding the duck breast. It was surrounded by an ume port wine sauce. The duck was very tender and the brioche mimicked the puff pastry used in a Wellington. Inventive. The short rib came sliced and served with a large bone acting as the vehicle for the dollops of guava / BBQ / Smoked Water that added flavor accents to the beef. Under the bone was an arugula salad. I used the foie gras drippings to add extra richness to the meat. One can never have enough foie gras. We shared a Foie Gras Butterscotch Pudding for dessert and I had a French Press of Kona coffee. The dessert was probably the least successful dish for us; my fellow foodie doesn't care for butterscotch and I don't like tapioca. Carte Blanche needs a dessert with dark chocolate. What did we think? I thought the food was inventive and prepared well. We would have preferred more subdued lighting and music more conducive to fine dining. Having said that, we enjoyed our meal at Carte Blanche. Recommended!
Favorite restaurant now because of the excellent service and food quality. Anthony is the best at customer service, and Harrison's food is fantastic. Being pescatarian, the salmon is our go-to entree!
Our first trip to Carte Blanche was interrupted by a fire at their sister-restaurant AV, so we were finally able to make it out to celebrate this evening. I want to be fair and say that I was incredibly impressed with the service. Our waiter was warm, kind, and he made thoughtful recommendations. He had so many of the qualities that make you appreciate great service when you are lucky enough to receive it. The restaurant is intended to be high-end, fine dining and it accomplishes some of that. The dining room was empty, but to be fair we arrived very early (early-bird special early). Gold and white everywhere, they only sell wine by the bottle and you'll even see caviar on the "kids menu". Dishes were hit and miss, but they approached fine dining with a playfulness that tried to capture "local" food with refined presentation and techniques. Sometimes the technique and presentation left us wanting. Sometimes the overall dishes were disappointing. The ulu was fantastic! Highlight of the night and our server recommended it as soon as we started looking at the menu. Fried ulu and shiso leaf with mentaiko was innovative, seasoned well, incorporated those bits that make Hawaii special, including multiple elements from Waialua. We had the soup dumplings next. The char siu and "mixed veg" topping seemed like an afterthought. The dumplings lacked the soupy component and the flavor was meh. The dumpling wrapper was a little hard and it was just not especially good. We had the tartare next and though the elements were all around the plate, including gold leaf that we found when we opened the random cardboard pieces, we had trouble creating balanced bites and identifying the wow factor. It was Wagyu beef, but the fattiness didn't pair well with the fried potato patty (think McDonald's hashbrown) and the other elements didn't have the punch to get through it all. It was not one of the better tartare dishes I have had. The main course was only disappointing only on one side. The salmon was good. It had a nice smoky flavor and the luau puree and lomi were excellent. Everything was composed well and the portions were huge on this plate. You could again see the playfulness here with creating a "luau plate" in a fine dining setting. The next entree was not as successful at all. The play on a typical beef plate lunch could have been good, but it wasn't well-executed. There were pieces of Wagyu beef sitting on thinly sliced cabbage. The presentation wasn't great. The rice was okay, but if I put it in a takeout box - I wouldn't or couldn't tell the difference. The macaroni salad just made me sad. It was a huge portion with a TON of mayo (local style), but lacking any flavor other than mayo. That plate was $130. In this case, the idea was there, but the execution was not. The desserts were good, but not great. The one thing that made the night worth it was the staff. The kitchen and front of house were fantastic. This could be a lot better and we were just sorry that the pricing, presentation, decor, and food were not in sync. Hopefully they make adjustments and succeed. Great concept and very fun ideas.
Restaurantji Recommends
How. FUN is Carte Blanche! Decided to stop by for NYE dinner because the best way to ring in the new year is with some champagne & caviar, amirite??? The restaurant is located on 11th Ave - next to their sister restaurant AV. It looks like there are a few free parking stalls right outside of the restaurant, & there is parking inside of that complex for a reasonable price too. Our reservation was an early 6pm - we got inside & noticed it was still quite empty when we came in. Everything was so glitzy~ The restaurant is quite small, but the high ceilings, mirrors, white marble & shiny interior made the space feel bigger. We were greeted with a complimentary glass of bubbles as we made our way to our table! Our server Anthony went over the menu & ordering style. They ONLY server bottles of wine. They have 2 prices on the wine list. The left side is the regular price of the bottle, and the right is a "member's" price - you pay $30 a person and you get access to almost-wholesale prices for the same exact bottle. Seriously! We ended up having a bottle of barolo at the restaurant for $60, and taking a whole $40 bottle of bubbles home. Onto the food.. - Wagyu tartare for 2: comes with fresh cut wagyu, 2 hashbrown, fixins, & gold flake. tartare was great, gold flake was just for the gram haha - Caviar: didn't need another hashbrown setup so just got the a la carte tin, just wanted to spoil ourselves & eat caviar "ice cream" lulz - Pan fried saimin soup dumpling: super juicy! This was my favorite small bite lol. - Ulu two ways: seriously so good. huge fan of the shiso tempura & MENTAIKO FLUFF! - Duck breast wellington: Anthony says they make one of these per reservation they get because it's that good. The duck was super tender, the pretzel bun to soak up the port wine sauce was awesome. Lastly, service was awesome! Anthony was super knowledgable & friendly, and even though he was the only server that night, we managed to take care of the entire restaurant which had definitely filled up more towards the end of the night. Can't wait to go back for the next celebration!
Having dined at Carte Blanche in Honolulu, I am compelled to award it a meritorious five-star rating due to my profound admiration. This establishment provides a unique dining experience that surpasses the mere enjoyment of delicious food, making it a culinary marvel.The chef's proficiency and ingenuity are immediately apparent in each course. The culinary selection combines indigenous Hawaiian components with global gastronomic methods and is inventive and irresistibly delicious. Every course is meticulously crafted, featuring harmoniously balanced and robust flavors, resulting in a lasting sensory experience.Carte Blanche exhibits exceptional skills in the presentation of its dishes as well. The meticulousness is exemplary, as evidenced by the artistic arrangement of each plate, which elevates each course to a visual delight. This promotes the dining experience to the level of an artistic creation rather than merely a repast.Furthermore, the atmosphere of Carte Blanche significantly enhances its allure. The intimate and sophisticated ambiance provides the ideal setting for a momentous evening. The ambiance is perfect, whether it be a special occasion, a romantic dinner, a celebration, or a night out for fine dining.Additionally, the service at Carte Blanche is noteworthy. The staff is well-informed, cordial, and vigilant while avoiding any sense of intrusion. They create a warm and inviting atmosphere, guaranteeing that each patron feels esteemed and attended to.In conclusion, Carte Blanche is an exceptional dining destination in Honolulu. It provides a memorable culinary experience, including inventive and delectable fare, exquisite presentation, beautiful ambiance, and outstanding service. It is a dining establishment I would enthusiastically endorse to any individual in Honolulu seeking a beyond-ordinary dining experience.
Atmosphere: 5
Food: 5
Service: 5
Loved it here! Food and wine were amazing!! And the decor was super unique. Will definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Crispy Ulu
5 times to Hawaii and this was the best restaurant we have been to by far! What a treasure it is! Absolutely incredible, even a palette cleanser after appetizers was offered. I'm a picky eater, I tried everything and loved all of it...! The wagu was a favorite and all deserts are worth ordering ;p you can tell it's a well refined and prepared menu
For some odd reason my last review got deleted. Don't be fooled by the influencers reviewing this place. Most of the menu is prepped early and reheated, few items are made fresh to order. Just because you add caviar or gold flakes doesn't make it fine dining. If I'm paying $40-50/entre I want technique not something mass produced with a sous vide or pressure cooker. Big restaurant industrial restaurant techniques take away from the intimate bistro experience this place is so desperately reaching for. If my last review got deleted i just wonder who else's were too.