Chef Allen Hess cooks some of the most innovate food on Hawaii's Big Island. There's a lively juxtaposition present at his restaurant Mai Grille — of the refined and the childlike, the innovative and the informal. The menu is printed with scrawly fonts resembling a kid with a crayon, and yet Hess finishes his farm-to-table food with elevated gastronomic techniques, like dust from dehydrated fruits and vegetables and soy lecithin bubbles. His kitchen is at once experimental and unassuming, homegrown and full of finesse.
Read "Allen Hess Showcases Authentic Hawaiian Flavors with a Bit of Bacon & a Twist of Ingenuity"
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