Despite rumors to the contrary, the Hyatt Regency Kaua’i Resort & Spa’s fine-dining restaurant, Dondero’s, did not close last month as a result of the events of September 11. Actually, the closing in order to install a new chef and
Despite rumors to the contrary, the Hyatt Regency Kaua’i Resort & Spa’s fine-dining restaurant, Dondero’s, did not close last month as a result of the events of September 11.
Actually, the closing in order to install a new chef and menu was made before the terrorist attacks on the mainland East Coast, said Claire Morris-Dobie, hotel spokeswoman.
Regardless of the circumstances, the restaurant has re-opened, and is re-positioning itself to cater as much to residents as visitors.
Nearly 100 potential sources of referrals to the restaurant (activities operators, etc.) recently enjoyed the ambiance and new menu, courtesy of the hotel.
A small cadre of Kaua’i residents and visitors, including a representative from Gourmet magazine, were treated to a sampling of the new menu the evening prior to the official re-opening of the restaurant earlier this month.
Chef Vincenzo “Vincent” Pecoraro, joined the Hyatt culinary team late last month, bringing with him Italian cooking experiences from the Grand Hyatt Bangkok, Hilton Waikoloa Village and Hyatt Regency Waikoloa.
As the new chef de la cucina for Dondero’s, Pecoraro created more than a dozen new appetizers and entrees for the evening event. Those items and more are now featured on the new Dondero’s menu in addition to changing nightly specials from the new chef.
Among the popular antipasti dishes, are the salmone affumigato con miele, a smoked salmon salad with baby lettuce, red onion, capers and a honey dill dressing, and the melenzane alla parmigiano, a sauted eggplant with a light tomato sauce and imported Parmesan cheese.
The restaurant’s signature hot appetizer is calamari fritti, prepared in a light oil and served with a balsamic mayonnaise, and has been carried over to the new menu.
Guests at the pre-opening gathering sampled a variety of entrees, including linguine with scallops, risotto rice with porcini mushrooms, veal sauted in olive oil with Parmesan cheese, and grilled red snapper with roasted vegetables.
“We’ve had several letters and dozens of phone calls complimenting the chef and thanking us for a memorable evening,” said Sheryl Ishizaki, the hotel’s executive director of food and beverage.
“Business has been brisk ever since we re-opened, so clearly we have a good number of visitors on island. And they are looking for exquisite dining experiences at reasonable prices,” she added.
Among the guests were representatives from almost every aspect of the local visitor industry, including Helen Cannabale, a guest at the Hyatt who is also a writer for Gourmet magazine in New York.
Ishizaki said Dondero’s aims its marketing efforts toward hotel guests, but also wants to attract local residents and visitors who are not necessarily staying on property. “We want folks to know that while Dondero’s serves magnificent food in an elegant setting, the intended atmosphere is meant to be sophisticated but casual,” she commented.
“We are serving the very best in fine Italian cuisine, and we want our guests to feel comfortable and thoroughly enjoy the experience,” she added. “As with all Hyatt endeavors, our emphasis is on service and customer satisfaction, and we welcome aloha wear, good conversation and laughter.”
Dondero’s serves dinner from 6 p.m. to 10 p.m. seven days a week, and offers romantic and tranquil outdoor seating as well as traditional indoor dining. Reservations are recommended. Please call 742-1234 for reservations and more information.