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Stage Restaurant, Honolulu

Anyone try the new Stage Restaurant at the Honolulu Design Center? The chef is one of Alan Wong's people and some of the early review are saying it looks good. Comments?

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  1. I've heard mixed reports on the food and service. Has anyone written anything available on line about it?

    5 Replies
    1. re: Yoshio

      Yoshio, we went there this weekend for brunch. Very dissapointed. Breakfast should be reasonable, good, and enjoyable. Struck out on all three. We ordered a basic two eggs over easy, bacon, w/potatoes. $!2.00 !!! My husband wanted toast with his well done eggs (That's how they arrived). A bread basket is $8.00 extra. My eggs benedict was tasty, yet expensive $14.00. Heard dinner was better. Atmosphere was alittle to avant-garde for enjoying a meal. Hard to eat in a room where everything is black with shards of white. The waitstaff was alittle too polite (trying to kiss-ass to earn a tip).

      1. re: Yoshio

        What you might consider 'kiss ass', others consider good service. Its too bad your expense account doesn't let you enjoy fine dining and good tipping.

        1. re: iluvplants

          I think if you know how to read you will see that Yoshio has never been there. It was likris that went and did not have a great experience.

          1. re: manomin

            Um, yeah. Exactly what manomin said.

        2. re: Yoshio

          I ate there twice last week while on business. Lunch offered a nice 3 course business special and the wine bar just outside the restaurant is very nice. Dinner is more expensive and the chef seems to still be settling on the menu. I wouldn't hesitate to go there again but wouldn't go out of my way to get there either.

        3. The chef (name escapes me now) was one of the guest-chefs at AW's New Wave Lu`au last Fall. His pork tamale was the hit of the meal for us. At that time, he was not doing it on his menu, but it seems that the AW staff had gotten so many compliments on it, I would not be surprised if they did not encourage him to add it.

          Have not been, so I cannot comment. Will work it in this Fall, and see what's going on there.


          1 Reply
          1. re: Bill Hunt

            Veteran local food writer Wanda Adams raves about the place:


          2. My wife and I will be dining there this coming Saturday night, and I will post a report.

            I have heard very, very, good things from friends who have dined there.

            1. Hi,
              My husband ate there for the first time last nite. I have to say I was a little disappointed but have hope. The food tasted excellent...especially the seafood risotto my husband ordered. I had the Seared Ahi, wonderful flavors. Unfortunately, the Ahi was only mildy warm and the puree of potatoes it came with were cold (very cold). Also once we received our food we didn't see our waiter again. My husband ordered a glass of wine from the server which never showed up. The waiter was apologetic, but too little too late. If they can get the service timed better and make sure they're serving food that is the right temp this could be a great restaurant.

              1. service terrible, very overpriced

                1. Here's the review from Mixed Plate Special. Reviewer didn't love it.

                  1. As of March, Jon Matsubara is no longer the executive chef at Stage. Sous chef Ron de Guzman (formerly of the Pineapple Room) will now be heading the kitchen according to what I was told.

                    4 Replies
                    1. re: hawaii50foodie

                      I have been to Stage on numerous occasions and was shocked to find out that Chef Matsubara had resigned from the restaurant. On the night that I had dinner, I was disappointed with the food and the menu selection. Half of my table had food that was either lukewarm or not properly seasoned. The service was also terrible. I have a feeling Stage may have the same destiny as Cassis!

                      1. re: beccacraw

                        Chef Matsubara's cooking will be missed at Stage!!!

                        1. re: beccacraw

                          I would have to disagree about Chef Matsubara's cooking being missed. The word around town is the menu has gotten a lot better. I recently dined there for dinner and thought it was excellent. I've dined there with Matsubara's food and thought it was average at best. Looks like they are on their way to compete with the big boys (Roy's & Alan Wongs).

                          1. re: kruglover

                            Actually, the word around town is that the place is losing a lot of money and they are not busy. Some nights, there are only 2 covers!!! Chef Jon had a following of foodies that I guess don't go to Stage anymore since he left. Hence, the empty restaurant. I don't think they have what it takes to compete with Roy's and Alan's.

                    2. I've been to Stage several times, and love it. The food is excellent, and the service is impeccable! The decor is very..."artsy." Each table is an actual dining set available in the furniture showrooms of INspiration. Their seared ahi is delicious! They also have a really neat interactive wine bar outside where you can sample MANY different wines with the push of a button!

                      3 Replies
                      1. re: rockies

                        I agree with you 100%. I have been to Nobu, Tavern on the Green, Ben Benson, Firebird (to name a few) in New York but was amazed with the quality of food, services and ambience of the "Stage". Their First Birthday Party was a smash and more people will know about this restaurant that is worth every penny spent. Excellent place to bring visiting friends and relatives.

                        1. re: singh2me

                          I think you will find very few New Yorkers who would use Tavern on the Green in a restaurant comparison, unless they were trying to describe how poor that restaurant was.