I'll preface we're not big Valentine's Day people. It's not that we opt out of it, and we do like to celebrate us but we are not built on holidays. So... rewind to a week or so before the random day in February called Valentines, HaHa!!
I started mulling over options...Much like Valentine's Day flowers and chocolate, fine dining is pretty much a Valentine Day standard, right? Meh... not this year. I could get fancy with a meal at home, soufflé anyone? Nah... Should I book a special experience, or turn takeout into an occasion? Erm... nope.
I realized what was needful; a little less Master Chef and a little more relaxing.
I made a decision! I opted for the Boardroom in Kailua, offering a 5-course, intimate dining experience, curated by Chef Luis with local sourcing. It's a small tapa and cocktail lounge with an emphasis on promoting local produce and culture. It's got a not quite beachy, not quite modern style vibe going.
It was $100 per person, rsvp required, specially curated menu, with 5pm & 8pm seating. (this is a small eatery, very limited seating)
We chose 5pm and as our invite outlined, we arrived promptly at 4:45 to enjoy a complimentary cocktail. We were the first to arrive and had our pick of seating but we're told there isn't a complimentary cocktail. The staff said they had no idea and even after showing them the invite it made no difference; no complimentary cocktail was happening.
The first course arrived...
Soup du Jour
French onion soup, rustic bread
It was very good and had the perfect blend of flavors. I'm guessing it was topped with Gruyere, but I can't be sure and I didn't ask. The aromatics and the bread.. it was delicious! It was my second favorite dish of the night.
Course 2 - Roasted Tomato Bruschetta
Rustic bread, local tomatoes, local basil, balsamic glaze
This was very traditional. Not that it had to knock my socks off, but it wasn't memorable.
Course 3 - Spaghetti alla Carbonara
Thick cut bacon, local Wailua eggs, truffle butter, peas, parmesan reggiano
This was the best dish of the evening for me. At first glance, carbonara is a simple dish: eggs, cheese, cured pork, black pepper, and pasta, what's the big deal? I'll tell you. It was creamy, salty, cheesy, and meaty in all the right places. I don't know what the rations were and not do I care, it was fantastic!
Course 4
Braised Short Ribs
Truffle mashed potatoes, charred broccolini
The braised short rib was immaculately tender, moist and delicately seasoned. The truffle mashed potatoes and the gravy were very dissatisfying. There was no flavor whatsoever and they fell bland on my tastebuds. I didn't finish this dish.
Dessert
Brownie a la Mode with Manoa Ganache (me)
New York style cheesecake served with fresh berries and house-whip (my husband)
All the other tables had their desserts and were enjoying them when the waiter realized we had not been served ours. He apologized when he brought them to the table.
I chose the brownie a la mode. The brownie was cold to the point it was almost frozen. I had to hold it down as I tried to cut it with my spoon. It was clearly not taken out of the freezer or chiller soon enough. This meant the ganache was also hard. Another couple and I were talking and they said they actually wanted the staff to microwave it to make it edible. (they were told they don't have a microwave). I didn't finish this dish either.
My husband ordered the cheesecake. For me it was lacking the rich, boldness of cheesecake. He had the same sentiments. It was good, though.
I also ordered the two specialty drinks, that Jess, the bartender curated; Two's A Pair and Liquid Hearts. They were very aesthetically pleasing, but you would have thought they were mocktails. For the price I absolutely expected more.
Remember me sharing this is a small eatery? Nothing wrong with that. The bathroom is very small and is directly next to (very close) to the bar. I know it's better to have a tiny bathroom versus no bathroom, I get it and I appreciate they have one! However, the real concern for me is the extreme proximity of the bar to the bathroom. It is literally right there. Some small remodeling would go a long way for sanitary sake. Also, there wasn't any way for me to dry my hands. (I didn't see any paper towels and there wasn't an air dryer).
Also, when it came to the bill they automatically charged a $36 house tip and also let everyone know (separately at each table) if you wanted to tip the bartender or waitstaff we would need to add that separately. I definitely didn't appreciate that and it was not disclosed ahead of time. The others were vocal about it, too.
It was marvelous spending time with my husband and the weather was beautiful. I would encourage you to give this place a try and make your own conclusions. I'll be trying other small businesses in the area looking for delicious eats.
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