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Kauai Grill Restaurant Review: The view, trendy décor, very high prices and menu developed by executive chef Jean-Georges Vongerichten prime one to expect just a bit more than is actually delivered from the kitchen. Cocktails are innovative --- most notably the pineapple mojito and margarita made with fresh ginger --- and diners can order from a decent wine list or let the restaurant do the choosing in a tasting menu well-paired with California and imported reds and whites. No fault could be found in the grilled eight-ounce Wagyu beef filet mignon, which arrived with a salty crust and smoky flavor that complemented the buttery tenderness of the meat and required none of the accompanying béarnaise sauce. Soy-glazed short ribs were successfully paired with a zesty green apple-jalapeño sauce, but the hamachi sashimi bordered on mushy and a heart of palm salad with fresh coconut meat was innovative, yet lacking zip. Aside from the flamboyant white chocolate Pavlova with sweet-tangy Thai basil syrup for dessert, the overall flat presentation of the dishes failed to generate gustatory excitement. Fortunately, the service is professional and the aforementioned view --- if one arrives before dark --- is remarkable.