Zorbas Kauai, situated on Kaua’i, introduces diners to a Northern Mediterranean culinary journey with particular attention to Greek cuisine. The restaurant, recognizable by its full bar and a combination of modern and classical aesthetics, offers an assortment of dishes that are woven from the rich culinary traditions of the northern Mediterranean regions.
In a documented visit by Kauai TV, hosted by Amanda Smith, Chef George presents himself not merely as a culinary expert but as someone deeply entrenched in the heritage that inspires his cuisine. He states, “I’m of Greek heritage, and I highlight dishes from those areas. It’s comfortable for me.” Chef George’s professional pathway also traversed through various Italian and Greek restaurants in Long Island, New York, providing a versatile culinary background. The area, “full of Italian restaurants,” enriched his understanding and implementation of robust, traditionally Mediterranean flavors.
Exploration of the menu reveals a detailed attention to culinary processes. The shrimp scampi, for instance, delivers “a full-flavored bomb,” in the words of Chef George, not traditionally inclusive of prosciutto, but rather featuring it as an additive to infuse a distinctive, flavorful note. The inclusion of Italy-imported prosciutto and Parmesan enriches the scampi, while the white wine’s function is not merely aromatic but a tactical culinary maneuver, lifting and blending the flavors seared onto the pan into the sauce.
The nuanced creation process is also observed in the preparation of the moussaka. This dish, analogized by Chef George as “a Greek version” of Italian lasagna and Irish shepherd’s pie, demands a meticulous layering of potato, eggplant, chopped meat, and béchamel sauce. His remark, “I make my own sauce,” underlines a devotion to authentic, handcrafted culinary preparation. The moussaka, he explains, embodies multiple cooking stages – from cooking each ingredient separately to a final assemblage that is then cooked, cooled, cut, and served.
Furthermore, the Lamb Gyro, a dish apparently reminiscent for many of traditional Greek food, is crafted from rotisserie lamb seasoned with “zesty Greek spices.” Chef George enriches the narrative of this dish with personal notes, reminiscing, “I grew up eating these,” and sharing the childhood memory of himself as “the kid in the back sitting on a bucket polishing spoons, eating gyros.” This dish, served with lettuce in the wrap and fries on the side, presents a New York style, diverging slightly from the Greek manner of serving potatoes in the wrap.
Smith’s reactions to the dishes, such as highlighting the “crunch from the outside of the lamb” and noting the gyro as reminiscent of “eating healthy,” indicate a thoughtful balancing act in the cuisine between robust, hearty flavors and fresh, crisp ingredients.
In the background of the culinary narrative sits the recently remodeled Zorbas, where both its physical space and its offerings communicate a melding of traditional and contemporary, the foreign and the local, thereby providing a Northern Mediterranean dining endeavor on the shores of Kaua’i. Through an alignment of Chef George’s culinary and cultural background, the cuisine at Zorbas Kauai is not merely an offering but a sharing of a rich, flavorful heritage with its patrons.