It didn’t take long for Chuck Bussler and Robynne Maii to shake up the food scene in Honolulu. Maii returned home after a long stint in NYC kitchens to open Fête, bringing along Bussler to handle the beverages. The connections he forged while working in NYC restaurants like Savoy, Blue Hill and Prune allowed him to build one of the most exciting wine lists in Honolulu, with more than 100 labels for a place that seats about 40. Start with a spritzy Ameztoi Txakolina and some grilled local octopus, or a Dr. Konstantin Frank dry riesling from New York State; consider an orange wine for the foie gras gyoza. Maii’s mains tend to the meaty and comforting, like twice-fried chicken and Charleston grits, or kalbi-marinated steak with spicy Korean gochujang and a fried egg. Bussler cooperates with a mix of reds that runs from Austrian blaufränkisch to Etna Rosso, including bottles like I Custodi’s Aetneus, an old-vine Etna Rosso never before available in Hawaii.