Reviews
We are delighted with the great reception we have received for Josselin’s Tapas Bar and Grill from the press and our customers.
Mahalo for your reviews on Yelp, Urban Spoon, Chow Hound, Concierge and others. Trip Advisor currently rates us #1 restaurant in Poipu.
Nathan Eagle, Managing Editor, The Garden Island Newspaper , writes, “When it comes to finding tasty tapas on Kaua‘i, I didn’t think Bar Acuda could be outdone. But I’m not afraid to admit when I’m wrong. Josselin’s Tapas Bar and Grill at Kukui‘ula Village has simply outmatched Jim Moffat’s North Shore restaurant.
Marta Lane at MidWeek Kauai writes, “If you’ve lived on Kaua’i in the last 20 years, you’ll be excited to know that a local favorite has returned. Nationally acclaimed and regional legend Jean-Marie Josselin is back, challenging the palates of his devotees in a whole new way.” Marta also included us in MidWeeks’ top five gluten free spots list.
Bonnie Tandy Leblang, food writer for Bite of the Best, says, “Loved most everything … the Roasted Feta salad ($11) with roasted cheese, charred tomatoes, olives, avocado and baby greens. The steamed Kauai Shrimp and Pork Shumai with diced Asian pear and spicy eggplant vinaigrette were delicious.”
Joe Sylvester, owner at the near-by romantic Kauai vacation rental, Turtle Cove Suites writes “It really doesn’t matter where you are on Kauai, you have got to try Josselins Tapas Bar and Grill, or just Tapas as it is known locally. Few restaurants have taken the Kauai dining scene by storm in the past five years as has Tapas located in the Kukuiula Shopping Village.”
Local website developer and social marketing pro, Linda Sherman, writes on Our Best of Kauai “Josselins Tapas Bar and Grill offers a delightful gourmet experience emphasizing fresh local ingredients. Don’t let the word Tapas fool you. Although Josselins offers premium sangria, the cuisine is Asian fusion with Hawaiian influence, not Spanish. Tapas refers to a succession of small plates. Our favorite way to eat.”
Karen Eastham, visiting from San Diego writes for Cook the Part, “Josselin’s is based on a sharing concept and boy did we share. The wood Oven Naan Bread with garlic confit and yogurt cucumber dressing came out first. Delicious.”
Travel site Wanderlust and Lipstick‘s food writer brought back lots of photos to illustrate their positive experience.
Jeanne Cooper at the San Francisco Chronicle, writes “The open kitchen includes a wood-burning oven, which produces dishes such as 36 hours-braised pork belly with julienned apple kimchee and rosemary orange local honey.”