Cuisine:

• American
• Fusion
• Hawaiian

The Palette Description:
At The Palette, students helm the kitchen and the menu reflects their coursework, so you never know what to expect---apart, that is, from innovative seasonal specials and some good food. Executive chef Axel Dirolf oversees the kitchen, dining room and students. We enjoy such starting efforts as a fine miso soup, chicken wontons and ahi poke, as the young chefs study the art of Hawaiian cooking. Grilled lamb chops with macadamias arrive as a satisfying and savory entrée. And while sometimes dishes can be hit or miss, success triumphs failures. Desserts like green tea mocha ice cream or a crème brûlée sampler deliver a sweet finish. In the end, a meal here leaves us feeling as if we could be eating food by a future Charlie Trotter or Thomas Keller, and the speculative risk involved is well worth the reasonable prices.


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