“Life is not measured by
the number of breaths we
take, but by the moments
that take our breath
away.” –Maya Angelou
island as the site of his first restaurant in the U.S. Pacific/West Coast
region. In order to research a location to open in Hawai‘i, Jean-
Georges left the Big Apple for the Garden Isle where he explored the
spirit of the islands, searching for a destination most compatible with
his own concepts.
Kona Cold Lobster, onaga, ‘öpakapaka, high-grade bigeye ‘ahi and
produce from local markets or island-grown goods straight from the
farm—up to one-third from here on Kaua‘i.
The culinary team of Kauai Grill works closely with a variety of
local farmers through Cultivate, a local produce distributor, which
supplies baby beets and turnips, oyster mushrooms, purple carrots,
ginger, shelling peas and kaffir limes, all grown here by small family
farms. The beauty of working closely with local farmers is the ability
to get consistent, high quality products and to know exactly where
that food comes from.
For people familiar with Pacific Rim fish dishes, Kauai Grill’s
offerings will come as a fresh surprise. Kauai Grill presents culinary