From the time you first enter the posh interior, you will be impressed. The decor is truly one of elegance! Private wooden booths, Rosewood chairs with black leather seats, highly polished floors and each table glistening with settings of crystal, silver and crisp white tablecloths — why even the hand-stitched leather-bound menus are fascinating and feel elegant to the touch.
And with Executive Chef Raul Bermudez at the helm, you can expect a superb dining event.
One of six siblings, Raul was born on a farm in the Philippines.
“We had a freshwater pond in front of our house where we fished every day,” said Raul. “As a child, I didn’t realize how well we ate — always fresh fish and the freshest vegetables grown from our garden. I cook now the way I ate as a child.”
His family moved to Maui when he was 14, and Raul attended Lahainaluna High School.
“As a teenager, I used to night dive and fish right in front of the Lahaina Civic Center,” he laughed.
His first encounter with chefs was as a high school student visiting the kitchen at the Hyatt Regency Maui.
“I was fascinated by the parade of tall white chefs’ hats constantly in motion in the kitchen and said, ‘Hey, I want to do that!’”
After graduating in 1985, he began his serious training at the Hyatt, spending eight years there. He started from the entry level to become sous chef at the highly acclaimed Swan Court, where his talents in ice sculpting and fruit and vegetable carving were honed.
“That was a very well-rounded training — a strict foundation for a young fellow, said Raul appreciatively.
He spent the next two years at the Embassy Suites as executive sous chef, where he was instrumental in creating their fine dining establishment, the North Beach Grill.
“I worked evenings at the Embassy and the morning shift at the Westin,” he said.
From there he became executive sous chef at the Kea Lani Hotel and Villas and then proceeded on to Seawatch Restaurant in Wailea, where he transformed a golf clubhouse eatery into one of Wailea’s finest dining restaurants.
After cooking at other restaurants for many years, Raul made the decision to open his own restaurant, Big Wave Cafe, located in the Long’s Shopping Center in Kihei in August 2003. In 2005, he opened the Kahana Sands Restaurant and Bar at the Sands of Kahana Resort on Lower Honoapiilani Road. His newest restaurant is RB Black Angus Steak House.
“Other restaurants may serve Certified Angus Beef, but we’re the only steak house that serves it,” Raul explained.
“‘Certified’ is a magic word. I attended a week-long seminar in Nebraska to learn all I could about certified beef — it’s a wonderful product.”
RB Steakhouse now boasts a Sushi Bar with Sushi Chef Loaa creating magical sushi. We began our feast with RB’s Special Roll: seared Certified Angus Beef Tenderloin, shrimp tempura, cucumber, avocado and ginger dressing. It’s about 13 slices, and each slice is delectable!
“We make our sushi with the freshest local ingredients and seafood,” said Raul. “You’ll find every piece a work of art.”
Our totally unique appetizer was a Plank Salmon Pupu. The succulent salmon filet is rubbed with Dynamite Sauce and prepared on a smoking keawe plank. The flame is still glowing when it is presented at your table! How about that for originality?
Succulent Sweet Corn and Artichoke Fritters are an outstanding starter with a Lilikoi and Mustard Sauce — it is so attractively presented in a tall container. The fritters are handheld and filled with tender corn, pancetta, artichoke hearts and romano cheese. The textures — some crunch here, a creamy bite there — are, like the flavors, balanced to perfection.
Always a favorite combination and excellently prepared is the Filet Mignon and Lobster combo. Someone in your party should order this delightful entrée!
Of course, the Certified Angus Beef Filet Mignon was abundantly flavorful, incredibly tender and perfectly prepared medium-rare. It is Black Angus Beef at its best! All steak dinners are served with garlic mashed potatoes, fresh seasonal vegetables and RB's Special House Steak Sauce — just what one would expect in an outstanding steak house.
For beef aficionados, the One-pound Grilled Ribeye is a winner served with all the “fixins”: garlic mashed potatoes or baked potato with fresh veggies and choice of House Steak Sauce or Bernaise Sauce.
Next, such an attractive dessert was served. The beautiful and unique Pineapple Creme Brulee features small pieces of pineapple nestled in the brulee and served in a small pineapple shell topped with whipped cream and sliced strawberries. It was a refreshing finish to an impressive culinary adventure.
All salads come from Farm-to-Table fresh, all made with organic greens from Sweet Kula Farms.
“We partner with Maui’s farmers and artisans who share our Farm-to-Table philosophy to bring the freshest, locally grown products available to our tables,” said Raul.
There are many other intriguing items on the Luncheon Menu, including Homemade Soups, Certified Angus Beef Burgers and a great selection of Signature Sandwiches. Why, they even serve Maui’s prized Paniolo Plates, including the favorite Loco Moco!
A great Breakfast Menu is offered every weekend from 8 a.m. to 2 p.m. Choose from five splendid selections for only $5 — FOOTBALL FANS, this is a great way to start your football-watching weekend!
Wherever you are located on West Maui, you owe it to yourself to indulge your taste buds at RB Black Angus Steak House. For reservations, call 669-8889.
Pau for now...
Executive Chef Raul Bermudez shows off (clockwise from top, center) the Sweet Corn Artichoke Fritter, One-pound Grilled Ribeye, Filet Mignon and Lobster, Plank Salmon, Pineapple Creme Brulee, and in the center, RB’s Special Roll. Photo by Rob Reed.