Chef Vikram Garg's TBD... Now Open

Last week I was invited to a media tasting of Chef Vikram Garg's TBD...

At TBD..., Chef Vikram's concept offers "a pop-up restaurant with a sense of wit, serving modern American cuisine.

Born and raised in the Andaman and Nicobar Islands territory of India, Chef Garg's heritage and culinary experience is evident throughout his dishes.  

Lentil Chips

Tuna Tartare

Kona Abalone

Popcorn Soup

Kofta "Meat Balls"

Seafood "Hotpot"

"TFC" Tandoori Fried Chicken

Ulu Fries

Aged Tomahawk

My faves included the Popcorn Soup, Kona Abalone (which was a crowd fave), the "TFC" (some of the best fried chicken I've ever had!), and the "Meat Balls," which were served with a Tomato-Cinnamon Sauce.

The tomahawk was a showstopper! Chef Vikram cooks the tomahawk in a tandoor oven, and it's served with seven different chutneys and sauces.

Mango Kulfi

Croque-en-bouche

Equatoriale Chocolate Cupcake

"El Nobles" Cookie Jar

Berry Pudding

The desserts were phenomenal!  The Cookie Jar concept was simple, yet I loved it!  Dipping the cookies in the accompanying chocolate sauce made them that much more decadent.

I also loved the Croque-en-bouche, which consisted of banana cream puffs drenched in a caramel rum sauce.

According to a press release:

When asked about his vision for TBD…, Chef Garg states “What makes life special? To me, it’s the fleeting micro-moments that happen as we are going about our day-to-day lives. These are the authentic moments that inspire the restaurants, food and experiences which I create. I use three guiding principles in all of my food – quality, process and experience. I want guests to be delighted and surprised by the food and the way it is presented.”

Make your reservations now, because TBD... is expected to be in operation for about 18 months.  What happens after that?  TBD...

For reservations call (808) 791-5164. Online reservations are available through RESY.com and can be booked by clicking this link. Please visit www.tbdhawaii.com for more information.