Although Angulas are a delicacy, which when served fresh can be a dramatic addition to a meal, the canned version was out of place on an island known for its exceptional seafood. I worried he was off to a rocky start. But his Pan Roasted Moi -- native Hawaiian fish -- with Macadamia Gazpacho more than made up for what the first course lacked. This was the same type of clever combination that had won him a place in the finale -- a thoughtful presentation of a typically Spanish dish, using unmistakably Hawaiian ingredients, elevating it to something even more delicious. It was our clear favorite of the whole meal.
The Grilled Squab and Shrimp with Foie Gras was equally rich and flavorful. The Beef Short Rib with Mushrooms and Romanesco was striking both visually and on the palate. It may have been tougher than I was used to, but the sharp color and texture contrasts served to spotlight Hawaii's revered grass-fed beef. Ilan's Tangelo and Vanilla Bean soup with Exotic Fruit and Fried Bay Leaf sealed the deal. It was sweet and tart enough to satisfy our dessert craving, but not too fussy that he had to worry about his lack of pastry skill.