Ryan Tatsumoto
Hawai‘i Herald Columnist

Underground Vino

When Vino Italian Tapas and Wine Bar opened in Waterfront Plaza in 2004, Chef Keith Endo was already working with the DK Restaurants group. He had been a sushi chef at Sansei Kapalua for about five years. And, although he had no previous experience with Italian cuisine, he had learned the art of pasta making from the famed Alioto family in San Francisco, which turned out to be a plus for Vino. On subsequent trips to Italy, Endo refined his Italian cuisine techniques, which inspired him to create items for Vino’s changing menu.

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