Accolades

  • Toque of the Town
    Modern Luxury Hawaii
  • Recipe Contributor
    Biltmore Cellar Club Cook Book

My Restaurants

Where I Eat

Behind the Scenes

Chef Nick Mastrascusa reviews  at post.venue.name
Chocolate mille crepe cake
"This homemade crepe is layered with chocolate mousse in between liliko'i sauce. I suggest pairing it with Prosecco rosé."
Chef Nick Mastrascusa reviews  at post.venue.name
Open face braised pork sandwich
"The pork is from the Big Island and the combination of sweet flavors complement the dish very well. It comes with apple slaw and homemade corn bread. Pair it with local beer."
Chef Nick Mastrascusa reviews  at post.venue.name
Fish & chips
"Quinn's has the freshest fish, and the tempura batter mixed with local beer works great. Fire Rock Pale Ale would be my beer of choice."
Chef Nick Mastrascusa reviews  at post.venue.name
Housemade cavatelli pasta
"Served with local asparagus and Hamakua mushrooms, I always pair the ricotta cavatelli with a Burgundy-style pinot noir."
Chef Nick Mastrascusa reviews  at post.venue.name
Banana nut pancakes
"Oversized pancakes, local vibes, and good energy. This is best enjoyed with Kona Coffee."