Flair for the Dramatic

Vibrant, historical and urban to Honolulu’s core, Kaka‘ako is bursting at the seams with development, discovery and culinary adventure. It’s only fitting that Hawai‘i’s hottest new steakhouse be nestled within the walkable, colorful perimeter of Keauhou Lane. As culturally diverse and modern establishments continue to populate this robust community, Flair European Steakhouse reflects that same spirit — a mélange of influences and innovation found both on the menu, in the kitchen, and in the chef at its helm.

“It all started when I left Hawai‘i. I began doing Japanese cooking in San Francisco. I later relocated to Vegas and started learning Mediterranean and French cuisine at Wolfgang’s, then went on to Mario Batali and immersed myself in Italian cooking,” says Chef Arnold Corpuz, Executive Chef of Flair. Growing up in Salt Lake on O‘ahu, Corpuz would often watch his mother cook, but he never imagined becoming a professional chef himself. It wasn’t until he left the Islands for the continent that his inspiration began to take shape.

“I worked at Yoshi’s in San Francisco, and one of the chefs there was from Hawai‘i. He mentored me for five years. That’s when I realized what I wanted to do — I wanted to make this my career,” he recalls.

After San Francisco, Corpuz continued to hone his craft in Las Vegas, Boston, New York and Toronto. Each experience laid the groundwork for his eventual return home to Hawai‘i, where he could raise a family and introduce a new concept to the Islands.

“A European steakhouse’s inspiration comes from being seasonal,” Chef explains. “I know Hawai‘i primarily only has two, but we aim to highlight all four seasons while utilizing and showcasing local farmers and local purveyors.”

A traditional steakhouse has its classics — cuts of steak, sides and enhancements — but Flair takes this foundation and infuses it with unique sophistication. The restaurant’s art deco interior is striking: bold dark colors, deep jewel tones of midnight-blue velvet seats, lush red drapes, and gold accents. The atmosphere is unexpectedly luxurious, contrasting beautifully with the semi-industrial, modern community outside.

The staff mirrors the global flair of the cuisine. Upon arrival, guests are greeted by a team as diverse as the menu itself, hailing from Argentina to Belarus, Italy, and Las Vegas, with a touch of local aloha too. The result is a warm, cosmopolitan welcome.

Live saxophone, refined décor, and exquisite cuisine — Flair brings European romance to Honolulu’s dining scene.
(Photos courtesy Flair.)

The menu flows from starters and salads to pastas, seafood and premium steaks. This is a welcome blend of Mediterranean and European inspiration, executed with precision.

“We like to showcase different cook-
ing techniques, including Italian, French and Mediterranean,” Corpuz shares. “This makes the food more versatile than traditional American cuisine. Guests can appreciate the food more because of those cultural influences.”

Each dish is artfully presented, robust, and balanced in flavor. The Pear à la Flair features a golden pear topped with fresh arugula, goat cheese, Prosciutto di Parma and pistachios — an elegant starter that perfectly balances sweet, tart, salty and nutty notes.

The Tartare de Bœuf, made with local Maui venison, duck egg, Dijon aioli and caper berries, is light, refreshing and vibrant, allowing the venison to shine.

For pasta lovers, the Spaghetti ai Frutti di Mare and Pappardelle al Tartufo are standouts. The Australian lobster tail atop the Frutti di Mare is tender and perfectly cooked, while the truffle-laced pappardelle, rich with butter and shaved black truffle, delivers indulgence in every bite.

While steaks are the expected stars of the show, Flair’s lineup of prime meats includes the tenderloin filet, New York strip, ribeye, and the showstopping Côte de Bœuf bone-in tomahawk, carved tableside and served with two side dishes. Chef’s extravagant recommendation is the 32- day aged premium American Wagyu ribeye with demi-glace for two — a must-try for serious steak connoisseurs.

Sides are exceptional modern reinterpretations of steakhouse staples. The Danubian Potatoes deconstruct the classic baked potato into an elegant, crispy layered presentation, while the creamed spinach, enriched with béchamel and topped with broiled parmesan, is decadently satisfying.

Seafood and other entrées include halibut, whole grilled branzino, pan-seared scallops, pistachio-crusted lamb chops, and braised short rib — the latter being a standout dish.

“We cure it with porcini dust to give the short rib more flavor, and we don’t just finish it with basic red wine — we use Barolo for richness,” Corpuz explains. “The mashed potato cream is steeped in rosemary and thyme for subtle flavor. Simple touches that make a big difference.”

The short rib, paired with delicate rosemary-infused potato purée, roasted cipollini onions and gremolata, delivers a symphony of textures and flavors. It is tender, full of flavor, and we considered it one of the best on the island.

Flair elevates its ambiance with live saxophone music two to three nights a week, adding a romantic European touch to the evening. Between the sophisticated décor, attentive service, and exquisite menu, this European steakhouse stands as one of Honolulu’s most refined new dining experiences — a place where tradition, technique, and talent come together beautifully and with unmistakable European flair.

Flair
502 Keawe Street
(808) 462-3312
flairhawaii.com