There’s a trendy new restaurant on the island, and it is fit for a goddess. Well, goddesses who like to have fun when they are wearing their tiaras. RumFire is the result of a $6 million restaurant re-invention at Sheraton
There’s a trendy new restaurant on the island, and it is fit for a goddess. Well, goddesses who like to have fun when they are wearing their tiaras. RumFire is the result of a $6 million restaurant re-invention at Sheraton Kaua‘i Resort in Po‘ipu.
“We wanted it to be whimsical. We never wanted it to be stuffy,” says Harolyn Shimabukuro-Myashiro, the beautiful, brilliant and oh-so-much-fun food and beverage director.
“The concept behind the restaurant was letting the ocean in. Every seat has a view of the restaurant,” says Harolyn, who is the kind of woman men instantly fall in love with and women immediately want to enlist as a new best friend.
And who wouldn’t develop a crush on Chef de Cuisine Raymond Nicasio, who brought us brilliantly concocted masterpieces on a plate.
This is a restaurant without a book-length menu. It’s a one-page (oversized) promise of unique small plates and enormous main dishes.
“I love to play with flavors and new ways to pair up flavors,” says Nicasio of his Hawaiian-rooted cuisine with global influences. “It’s the thing we love to do.” And the chefs here do it so well. A simple bacon and beet salad is dressed with caramelized bacon, Kilauea arugula, Kunana feta cheese and inspired orange-honey dressing.
RumFire taquitos with ahi poke, spiced beef or shrimp ceviche are made with won ton taco shells.
The Japanese Pear Flat Bread (fresh from the kitchen’s stone oven) is topped with arugula, macadamia nuts, gorgonzola and parmesan.
The Char Siu Ribs small plate sits atop Asian slaw, drizzled with char siu barbecue glaze and scallions. Yum!
The sirloin steak is cooked to perfection with a Kaua‘i coffee sea salt dry rub, served with sweet potato frites dressed up with Lilikoi mustard aioli and parmesan cheese. Heaven!
Can’t decide? The staff here undergoes nine days of training and must pass seven — yes, seven — exams. They are as smart as they are friendly.
Jericha Moody was no server. She was our five-star guide to a memorable night.
Dessert? The creme brulee cheesecake was delicate, and the creme brulee topping was elegant.
For fun, try the S’mores with macadamia nuts, banana, graham crackers and chocolate ganache. Or peach pineapple cobbler with a whimsical touch of cinnamon popcorn streusel with coconut ice cream.
Outside, stop by the open-air courtyard with tiki torches and inviting fire pits to gather for a nightcap under the stars.
Visit www.sheraton.com/kauai. Or call 742-4786. And go!
