“About two months ago, people started spreading rumors that we were going to close,” says Jean Marie Josselin, owner and chef of Josselin’s Tapas Bar & Grill in Koloa. “That isn’t true. We are open, serving dinner every day from
“About two months ago, people started spreading rumors that we were going to close,” says Jean Marie Josselin, owner and chef of Josselin’s Tapas Bar & Grill in Koloa. “That isn’t true. We are open, serving dinner every day from 5 to 9 p.m. and we are here to stay.”
At Josselin’s, a Wood Stone oven crackles with kiawe (mesquite), the hot coals add a whisper of smoke to every dish. Bright orange decor matches the color of the oven’s flames and diners watch a line of chefs cook in the open kitchen.
Dedicated customers hope for a glimpse of the regional legend, but Jean Marie divides his time between Josselin’s and his newly opened restaurant Jo2, which is located in Kapaa. I can say that he will be at Josselin’s on Friday, Dec. 19 as the honored chef for last of four book release parties.
Jean Marie is designing a special menu for the event as well as adding some new items to the restaurant’s menu. Readers of Honolulu magazine voted Josselin’s as a finalist for Best Kauai Restaurant in the 2015 Hale Aina Awards. They will be happy to know that some favorites remain on the menu.
Seared Diver Scallops ($17) are plump and sweet. The gorgeous dish glistens with masterfully cooked and wonderfully caramelized scallops that are sliced in half and placed on a bed of creamy saffron risotto, made rich with Parmesan cheese and tarragon beurre monté, a silky emulsified butter sauce.
Hoisin Braised Short Rib ($27) is served in a cast iron pot. Wedges of tomatoes, zucchini and heirloom potatoes are surrounded by a pool of savory braising liquid. A meaty chunk of succulent short rib, which was marinated in hoisin sauce and braised for 11 hours, is garnished with a sprig of rosemary, perfuming each bite with a piney scent.
Slow Cooked Butterfish ($31) is another customer favorite. The flavorful filet is cooked at 275 degrees until it caramelizes and is served with stir-fried long beans and zucchini as well as a delectable soy and mirin reduction and fiery yuzu, ginger and sriracha paste.
New menu items include sumptuous lobster balls spiced with ginger and wrapped in thinly sliced phyllo pastry; juicy portabello mushrooms stuffed with roasted red bell peppers, cubes of crisp cucumber and creamy goat cheese served with house-made naan; miso marinated hamachi collar with Chinese mustard and sudachi lemon sauce; and deep-fried whole red snapper topped with scallions, ginger, soy and sesame oil.
“We have an excellent team at Josselin’s,” says Jean Marie. “I know people are a little confused because I opened a new place and they think that I am moving there and not coming back. But I am very, very committed to Josselin’s Tapas Bar & Grill.”
Josselin’s Tapas Bar & Grill
2829 Ala Kalanikaumaka St., Koloa
742-7117
www.josselins.com
Marta Lane, a Kauai-based food writer since 2010, offers food tours and is the author of “Tasting Kauai: Restaurants – An Insider’s Guide to Eating Well on the Garden Island.” For more information, visit TastingKauai.com.
