Chef Jean-Marie Josselin, one of the pioneers of Hawaiian regional cuisine, has a winner with this fun, sophisticated small-plates restaurant. After the roaming sangria cart rolls up with concoctions containing lilikoi and lychee, the feast is on. The menu changes frequently, but expect a wide range of Hawaiian-influenced, Asian, and Western choices to satisfy all palates. The idea is to share a variety of choices. The tempura ahi roll with beurre blanc is especially tasty.
Or try the Kauai shrimp and duck tacos with pineapple salsa, the pumpkin ravioli, or the sesame-crusted mahi and braised pork belly with apple kim chee. The only drawback is the very noisy dining room.
Oct 19, 2013
Seated at 8:20 for a 8:30 reservation. Waitress told us head chef leaving at 9 so to be sure to order all our tapas by then. 3 new tables sat at 8:45. She looked at her watch twice while serving us. Rude service. Food was okay. At 9:15 wait staff started to flip chairs against the wall in our part of dining room while the restaurant is still full of people. Clearly then want us to leave ASAP. Don't bother to come here. Plenty of other great places
on the Southshore.