New Sergio’s makes Kapahulu a tastier avenue
Friday - October 03, 2008
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When Sergio’s Italian Restaurant opened last Friday on the site formerly occupied by Sam Choy’s Diamond Head, guests were surprised by several things: A sampling of free pizza, valet parking and a menu priced to attract casual diners looking for excellent Italian food.
“It’s our intent that this Sergio’s will be accessible to all local residents,” says owner George Vandeman. “At Sergio’s Italian Table, our restaurant at Hilton Hawaiian Village (which will remain open, concentrating on family style dining for hotel guests), that was not really the case. At Sergio’s Italian Restaurant we intend to change that.”
He also intends to change the way you think about pizza.
“Chef Alfredo Lee makes an incredible Tuscan (thin crust) pizza that is spectacular,” enthuses George, “so we naturally want our guests to try it. As soon as they sit and order drinks, they’ll be offered a taste of this amazing pizza - we think they’ll love it.”
The opportunity for Chef Alfredo to show off his pizza making talents along with his regional cooking skills is one both chef and owner are excited about.
“I think that local people like the kind of food I make,” says the Tuscan-born Lee, who moved to Hawaii seven years ago. “I’m happy to be here, sharing my food with the people of Hawaii.”
Lee was the chef at Spada, a short-lived restaurant on Bethel Street that gained an enthusiastic following, and he worked at Buon Amici before moving to Sergio’s in early 2007.
With a passion for great ingredients ( the menu mixes local produce with imported Italian cheese, meats and olive oils) he is able to create dishes like Bruschetta Cruda ($12), a mouthwatering antipasti plate of grilled homemade ciabatta bread stacked with local tomatoes, Nalo Farms arugula, garlic, basil, asparagus, Prosciutto di Parma, shaved Parmesan cheese and drizzled with garlic-basil oil, that will blow away any former notion you had of a bruschetta topped with tomatoes and olive oil.
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The house antipasta plate of prosciutto, melon, mozzarella caprese, cured meats, zucchini, stuffed eggplant, tomato bruschetta and calamari with a marinara sauce ($13 per person, minimum two orders), should have Italian food lovers beating a path to Lee’s door.
And with prices reduced to reflect the more casual style of the Kapahulu restaurant, Lee is now able to offer his excellent Italian food at an incredibly reasonable price.
Tuscan pizza, for example - the thin-crust, hand-rolled variety topped with homemade tomato sauce, sausage, ham and cheese imported from Italy - starts at $11 and increases by just a dollar for the Schiacciatina Con Patate (an oval-shaped pizza topped with Maui onions, mozzarella and Fontina cheese, Yukon gold potatoes and sage).
A local favorite is sure to be the Pizza Mediterranea ($15), topped with butterflied tiger shrimp, grilled zucchini, feta cheese and kalamata olives, alongside the Calzone ($13), stuffed with tomato sauce, cheese, Italian sausage and bell peppers).
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Entrees include hand-made pastas made to recipes used by Lee’s Italian grandmother. Pici All Senese ($24) is handmade egg trenette (ribbon) pasta with Italian sausages, thyme, porcini mushrooms, tomato sauce, garlic, shal-lots and Parmesan cheese.
Lobster lovers will appreciate Lee’s gentle touch with hand-made, pillowy ravioli stuffed with Kona lobster, ricotta cheese, leeks and bread crumbs, and then finished with a rock shrimp and lobster cream sauce. This Turtei Arragosta ($27) is one of several dishes where the pasta is made fresh daily.
“Chef Lee has an incredible pedigree and background in cooking styles from all regions of Italy,” says George, “and our guests can look forward to some authentic and truly amazing dishes.”
Vandeman first discovered Sergio’s when it was in its original incarnation at the Ilima Hotel and has had a passion for the food ever since.
“I loved Sergio’s from back in the ‘80’s when I used to come frequently to Hawaii on business,” he says.
In putting Lee in charge of the kitchen, Vandeman now has the authenticity that any great Italian restaurant needs, and his dream of Sergio’s becoming a premier Italian dining spot is nearing reality.
The Kapahulu location and attractive pricing should draw local diners keen to experience rustic, Italian home cooking, steaks, fresh pasta and hearty entrees like pancetta crusted pork chop, ossobuco and boneless chicken cooked in traditional Tuscan style, under a brick.
Growing up in Tuscany, Alfredo Lee was surrounded by fresh produce and a family of talented chefs and farmers. He learned to cook by watching his grandmother who’d barter produce she’d grown in exchange for wine and cheese.
“We had a chestnut farm, and my grandma would trade our chestnuts with other farmers early in the morning before market,” he says.“At home, she cooked all day long.”
Vandeman is confident that once diners taste Alfredo’s food, they’ll be back. “We want people to enjoy excellent Italian food at an affordable price,“he says.” And we could-n’t be more delighted to bring Sergio’s to a location that’s accessible to everybody.”
Sergio’s Italian Restaurant 449 Kapahulu Ave.
737-4461
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