Duke’s Kaua‘i offers some of the island’s best dishes

If you’re looking for gourmet dining with tropical and contemporary island flavors, a majestic ocean view and service with authentic aloha spirit, then Duke’s Kaua‘i, located on 3610 Rice St. in Lihu‘e, is the place to go.

As I entered Duke’s Kaua‘i, I was greeted enthusiastically with warm smiles. I knew right then and there that this experience would be a pleasurable one.

I met up with Executive Sous Chef Matt Dela Cruz. Dela Cruz was born and raised on the Westside of Kaua‘i and completed the Culinary Program at Kaua‘i Community College.

Alongside Executive Chef Alex Amorin and Duke’s decorated kitchen staff, Dela Cruz prepares hundreds of dishes daily.  

Dela Cruz prepared three dishes for Kaua‘i Times that truly exemplified island cuisine, bon appetit taste and a healthier alternative to normal dining.  

First on the menu was Ahi Sashimi. The market price of ahi varies, so check with the server for its current market price. Dela Cruz sliced up this starter dish quickly. He explained that Duke’s uses only the freshest island fish: “This is Hawai‘i, so we got to use the best and freshest fish as possible. This dish is very traditional, nothing too fancy. It’s always a favorite with everyone — locals and visitors.”

After the Ahi Sashimi, Dela Cruz presented Duke’s Crispy Coconut Shrimp, $11.95. The secret flavor of this dish is its spicy lilikoi sauce. Dela Cruz said that the Crispy Coconut Shrimp is a simple recipe, using a tropical twist — the lilikoi.

For the main entree, Dela Cruz went all out and prepared a delicious Bacon and Herb Crusted Opakapaka, $32.95. He explained every fine detail of this mouth-watering seafood delight.

“In the Bacon and Herb Crusted Opakapaka, we got a spread of ginger-scented quinoa with a white soy yuzu vinaigrette sauce to complement the fish … this is a healthier option, but I got to put just a little bit of bacon,” he laughed. “It’s just a touch, just for taste. Quinoa is a grain; we steam it with ginger, a little bit of honey and some cilantro. The sauce is real light: It’s olive oil, yuzu (a Japanese citrus), white soy and a simple vinaigrette.”

After discussing the array of delicious grinds, Dela Cruz spoke about the ‘ohana atmosphere of Duke’s. Dela Cruz said that vibe at Duke’s is excellent. Dela Cruz added that the dining experience begins with the service.     

“Here at Duke’s we have open air, live music, room to breathe and the vibe is good,” Dela Cruz said. “The atmosphere here is not pretentious and the waiters aren’t snobby. It’s a formula that this restaurant has been sticking with for a long time. The main thing here is the genuine feeling of aloha show customers it’s real, it’s authentic.”

In the future, Dela Cruz expects the menu at Duke’s Kaua‘i to head into a healthier direction.

“We’re trying to steer away from the heavy mash (potatoes) and rice, but of course we’ll still have those options,” Dela Cruz said. “Everyone wants to eat healthier, so we give everyone that option. For instance, we incorporated quinoa and new salads — barley salad, couscous and kale — to our dishes.”

He added that Duke’s is limiting its protein, starch and grain content, and is adding more vegetables and lighter sauces.

“We’re following the trends and want to be contemporary with the food,” Dela Cruz said, “smaller protein portions, more vegetables, less starch — grains, lighter sauces and what not.”

Dela Cruz really knows his food, and the dishes he prepares complements his knowledge. After 30 minutes of discussion, and after sampling what was a deliciously superb lunch, I can’t wait to visit Duke’s Kaua‘i with my family and friends.

Duke’s Kaua‘i is open daily: The Barefoot bar, located downstairs, is open from 11 a.m. to midnight; and the dining room, located upstairs, is open from 5 to 10 p.m. For reservations and more information call 246-9599 and visit www.dukeskauai.com.