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Kauai Grill Restaurant Review: Trendy décor, the view and a menu developed by executive chef Jean-Georges Vongerichten make this a sophisticated dining experience. Cocktails are innovative, such as the Tahitian Pineapple and margarita made with fresh ginger. 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 expertly grilled lamb rack with black pepper jam, or the big eye ahi with soy-miso mustard sauce. Other stars are the roasted Kona lobster with crispy potatoes and a seed- and nut-crusted mahi mahi filet served with a light sweet-and-sour sauce. End the meal with a warm butterscotch pudding or light strawberry Charlotte. Service is professional and the aforementioned view --- if one arrives before dark --- is remarkable.