This weekend we have the hottest specials including steak dinner …Three course prime grade tenderloin with Caeser salad and Chris’ chocolate cake for dessert $27.
We are giving away two seats to our Monday August 20th “pop up” Prima dinner. Email me why you need a little aloha in your life. (Please include your phone #)
Monday 8/20/12 6:30PM
We have a few seats still available. Don’t miss this incredible culinary journey to the Hawaiian Islands with us. It will truly be a dining experience to remember!
Menu by Chefs Lindsey Ozawa & Alejandro “Aker” Briceno
Smoked Fish
Avocado Puree, Heart of Palm, Purslane, Olive Oil
Coppa di Testa “Adobo”
Green Mango, Peanut, Radish, Patis, and “Fried Rice”
WHERE: Iorio Restaurant 912 SE Hawthorne Blvd., Portland, OR 97214
PRICE: $65/person. Beverages and gratuity additional. Reservations by phone (503)445-4716
We warmly welcome rising star guest chefs Lindsey Ozawa & Alejandro “Aker” Briceno of Prima Kailua along with Dave Power, one of Hawai‘i’s most respected bartenders and owner of The Feral Pig on Kaua‘i Monday, August 20, 2012.
Since opening in 2011, PRIMA quickly asserted itself as one of Oahu’s top restaurants with its casual ambiance, commitment to sourcing the best quality ingredients from Hawaii and around the world, and approachable food that is familiar to the average diner, yet innovative in flavor combinations, technical preparation, and artistic plating that “foodies” will appreciate. Ozawa and Briceno have cooked in some of the top kitchens across the country, including the award-winning Nobu Waikiki. They are also co-owners of V Lounge, a destination for some of the best kiawe-fired pizzas in Hawaii, and previously operated Melt, a popular food truck serving gourmet grilled cheese sandwiches that closed last year.
Chefs Ozawa & Briceno will be joined by Dave Power, owner of The Feral Pig on Kauai and one of Hawaii’s most respected bartenders, who will offer a selection of craft cocktails to compliment the menu. Power’s “from scratch” approach to cocktails using the freshest local ingredients, homemade bitters, and other creative influences makes his drinks second to none.
