Santé, a magazine for restaurant and hospitality professionals, gave Vino Honolulu its regional Wine Hospitality Award, bistro division, which honors restaurants that "exhibit a high level of professional standards in wine service and hospitality." Vino is in good company; the five other restaurants in that category include New York City's longtime Tribeca favorite Capsouto FrEres. (The Turtle Bay Resort restaurant Ola took a regional award for innovation.) In more Vino news, chef de cuisine Keith Endo, based at the restaurant's Kapalua location, took first place (for the second year in a row) at this year's Maui Onion Festival for his veal and fontina cheese angliotti with caramelized Maui onions.

— Lesa Griffith

CULINARY BENEFITS

CHEF MAVRO HOSTS WITH FAVORITE HITS

To celebrate the 160th birthday of Auguste Escoffier, the father of contemporary French cuisine, and raise money for Hale 'Aina 'Ohana, Chef Mavro is hosting a no-holds barred dinner at 7 p.m. Friday. The six courses, paired with premium French wines, cost $375 (including tax and tip). Sound steep? In this age of reserve-six-months-in-advance, $400-a-person spots on the Mainland, it's kind of affordable. The menu is a George Mavrothalassitis greatest hits that includes his foie gras "au torchon" and roasted lamb "chateau" (the cut that has the tenderness of loin and flavor of leg). Hale 'Aina 'Ohana's mission is to provide culinary students at the University of Hawai'i's community college culinary programs access to cutting-edge expertise through programs featuring visiting chefs. Only 70 seats are available. To reserve, call 944-4714.

— Lesa Griffith