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Set in Kakaako — a neighborhood known for its creativity, culture and style — Flair European Steakhouse feels right at home. Like the murals that color the streets, the newest steakhouse to join the Keawe Street block is adding its own expression of artistry to the ever-evolving dining scene. “Kakaako s creative energy is the perfect match for Flair. The community here values great food, art and connection and we love being part of a neighborhood that supports innovation, sustainability and memorable nights out,” shares co-founder Constantin Dobrescu. “Flair offers a refined European steakhouse experience with a local twist. We combine dry-aged meats, Mediterranean flavors and elegant presentation with live music and a sophisticated atmosphere. Our focus on locally sourced ingredients and high-touch service creates an evening that s not just dinner, it s an experience,” he adds. The interior has a distinctive style with blue and gold hues setting the scene for a dining experience that feels approachable. Adding a unique touch to the ambiance, a solo-saxophonist elegantly strolls the restaurant playing live sets that ll have diners grooving in their seats. After 9 p.m. on Fridays and Saturdays, the steakhouse turns into a sleek lounge with by a live DJ and specially curated European wines, whiskey flights and handcrafted cocktails — alongside delicious bites. And if the ambiance and music aren t enough, the food is the showstopper. Hawaii born chef Arnold Corpuz is bringing his culinary sophistication from kitchens throughout Europe and the continentals to U.S. to showcase the influences of Eastern Europe and using locally sourced ingredients. The kanpachi crudo is a bright plated starter that features local kanpachi and daikon squares, topped with a small scoop of caviar all sitting in a citrusy lilikoi aguachile. When you eat each piece together, it s a perfect bite of flavor and zest. Other popular starters include the carpaccio de boeuf — thinly sliced prime strip loin pieces topped with cabbage, chives, capers and a garlic aioli served alongside bread. No European dining experience is complete without pastas like the pappardelle al tartufo — pappardelle noodles cooked in European butter that s thoughtfully styled with shaved black truffle and Parmigiano-Reggiano. Other pasta options include bucatini (a long-spaghetti like noodle) with guanciale, red onion, pomodoro sauce and pecorino romano; rigatoni with beef, pork and veal ragu; and a spaghetti seafood broth filled with the wonders of the sea like lobster tail, shrimp, calamari and mussels. The restaurant is known for its dry-aged meats, so diners are in for a treat when they order the 55-ounce prime bone-in tomahawk — carved table side — or the 32 day aged premium Australian wagyu rib-eye, which is a great choice for any celebration. If keeping it on the quiet side is more your style, the tagliata di manzo is a sliced prime New York strip cooked with butter and sea salt, which showcases how even a simply plated dish can still be luxurious. Dress the table with some sides like asparagi al panko (panko-crusted asparagus), sauteed mushrooms, potato purree or roasted broccolini. Let the team at Flair show off their skills behind the bar when ordering signature cocktails like an Amalfi spritz, gin blossom (Monkey 47, comoz blanc, apricot and orange bitters) or a classic espresso martini. For a special touch, the team can also decant one of its fine wines from an elaborate list of European and California coast vineyards. Whether it s a date night, celebration or simply craving something that feels like dining in the big city, Flair European Steakhouse delivers confidence, style and a touch of artistry in every detail. From the music to the food, everything is done with intention embodying the definition of its name: elegance with flair.
