Mediterranean Gourmet Review
A trip to this romantic Middle Eastern oasis pays off after a narrow, beach-hugging ride along the exquisite North Shore coastline. Owner-chef Imad Beydoun, a native of Beirut, serves multiple hummus appetizers, stuffed grape leaves, baba ghanoush, crispy spinach and lamb fatayers alongside traditional favorites like chicken and duck kabob, rib-eye and rosemary rack of lamb. Local fish including ahi, ono, and seasonal catches add Pacific Rim touches when combined with fresh local produce. Belly-dancing performances and live music enhance Tuesday's luau (reservations required). The Sunday brunch is a great bet.
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