It had been two years since we ate at Pueo’s Osteria in Waikoloa Village. It was excellent then and now hit new heights of cuisine and wine list presentation. Teddy Moku Lyau, the General Manager and Sommelier who I have kept in contact with for two years has pulled together an excellent wine list to compliment the authentic Italian food offered. Key is similar to the mainland with the Farm to table concept.
First dish this evening was special freshly caught Blue Fin Tuna sashimi with local onions and mangos called Pesce Crudo. This simply melted in your mouth! This was served with a glass of a smooth and flavorful but not overpowering Montepulciano, Masciarelli, from Abruzzo.
Next up in the work up was the Bresaola Carpaccio with truffle roasted hamakua & cremini mushroom and heart of palm. This dish was tasty, fresh cheese and served with multi-colored local tomatoes. We switched to a glass of Nero D’ Avola, Saia, from Sicily. This was a deep color and hearty to the nose, but easy going down! This coupled with the freshly baked bread proved to be another winner.
Now the entrée for the night was a freshly caught Swordfish with a tomato racy sauce. Absolutely the moistest and freshest Swordfish consumed. The Nero D’ Avola with the tomato reduction complimented and brought out all the flavors of the fish.
Now if you were expecting to see a post of the desert and perhaps a Port – we failed to complete the mission as we were “stuffed to the gills”. I would recommend Pueo’s Osteria for anyone visiting the Big Island. Their logo far exceeded the motto “Food, Wine & Fun”.
Teddy is to be commended for his exquisite wine selections and Jane was an engaging, thoughtful and responsive server.
So while Mahlo or Aloha might be appropriate in Hawaii, eccellente is more spot on.
Per FTC Rules: All food and wine were purchased at list price.