ANNIVERSARY FESTIVITIES REVIVE DISH

Of all the dishes he has created, chef George Mavrothalassitis of Chef Mavro restaurant is perhaps best known and most lauded for his onaga baked in a salt crust. And he's bringing it back, for the month of April only, to celebrate the restaurant's 10th anniversary. The dish, which involves a tableside presentation in which the fish crust is cracked, sending the scents of tarragon and ogo seaweed through the restaurant, hasn't been on the menu for nearly half a decade, though customers often ask about it.

Mavro calculates that he has served 80,000 orders of this dish — which explains why he was interested in moving on to other challenges. But now, as a gift to those who have patronized his restaurant, he's making a brief exception; the dish is part of the six-course tasting menu. Reservations: 944-4714.

— Wanda A. Adams

OVER ON MAUI

MUCH TO CELEBRATE

And speaking of anniversaries, Maui chef and restaurateur Bev Gannon is kicking off the 20th year of her beloved and award-winning Hali'imaile General Store (the actual date is in October) and celebrating being named Hawai'i's Small Business Person of the Year for 2008. Not so small, with a couple of restaurants, a cookbook (and a new one in the making) and a thriving catering business, plus acting as executive chef for Hawaiian Airlines.

— Wanda A. Adams