Relaxed vibes, pristine views and unique cocktails are ready and waiting at The Crooked Surf, one of the newest oceanfront surf bars on Kauai’s Eastside, part of the newly rebranded Sheraton Kauai Coconut Beach Resort.
Come right off of the beach and enjoy the breezy throwback vibes in this understated, open-air bar with a grassy roof and full view of the Pacific Ocean.
Or, walk through the newly renovated hotel to get to The Crooked Surf and take in the modern twist on their new, vintage-style décor.
By any route, The Crooked Surf is a worthy destination. In addition to sports on TV, they’ve got live music in the evenings and a daily happy hour.
The design is meant to allow in the sea breezes, and also to make everyone feel welcome, said Damon Lockrem, Sheraton Kauai Coconut Beach’s director of sales and marketing.
The resort, formerly the Courtyard Kauai at Coconut Beach, rebranded in October following a $28 million renovation that completely rearranged, updated and refreshed the property.
A new pool and kids’ swimming area look out over the Pacific Ocean, with lounge chairs fixed in the pool itself and fire pits scattered around the pool area — great places to enjoy one of the craft cocktails Bill Sugg slings behind the bar at The Crooked Surf.
In the kitchen, executive Chef Lucas Sautter, known as “Chef Luca,” creates innovative twists on classic eats with his team — like the seared ahi tuna BLT, which is a must-try on the new menu. That’s a classic BLT, but the seared ahi and special dressing makes it sing.
Ahi tuna nachos are another good choice, served with an unagi sauce and wanton chips.
Behind the bar, Sugg mixes house-made syrups and freshly made juices with premier liquors to create drinks like the 1944, an authentic mai tai that uses a traditional recipe to make the drink more tart.
If you’re not usually a fan of mai tais, challenge yourself on this one. It’s different.
With options for gluten-free and vegan patrons available, The Crooked Surf is a good spot to grab a cocktail and pupu with friends, or for a date night and full dinner.
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Jessica Else, staff writer, can be reached at 245-0452 or jelse@thegardenisland.com.
