Blog

Be a part of Kona Grill's Look Back on 2011!

Please email any photos from a visit to Kona Grill to marketing@konagrill.com. We will create an album, and two lucky winners will be randomly chosen to receive a $50 gift card!

Photos as well as any stories about your photos will be published here in our 2011 Album. Thank you all for a great year! Deadline for submission is New Year's Day. Gift card winners will be drawn and announced Tuesday, 1/3/12.

Now taking reservations for our Team Cass fundraiser on 12/6/11 at our Omaha restaurant at Village Pointe Shopping Center by phone (402-779-2900) or online.

Now through December 31, 2011 take advantage of our bonus card event! For every $100 in gift card purchases, receive a $20 bonus card for yourself!

Thank you for two amazing years in Tampa! It has been quite a ride and we look forward to serving this fabulous community for years to come. Our 2nd Anniversary Party is taking place on 11/10/11 from 6pm-10pm at our MetWest International location!

 

$25 gives you entry to the party of the season, complete with all-inclusive eats and sips, great music, and a full house of Konavores.Tickets are $25 presale, $30 at the door. Proceeds will benefit the University of Tampa. tickets@konagrill.com or call 813-877-5938.

featured menu: 



kitchen: mini burgers chicken satay sweet + spicy shrimp potstickers veggie flatbread truffled steak flatbread

sushi: assorted sushi assorted rolls

dessert: mini red velvet cupcakes seasonal crème brulee

wine: joel gott chardonnay j lohr seven oaks cabernet

beer: kona fire rock kona longboard

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Takeshi and I have been working diligently on keeping Kona Grill’s menu fresh, innovative and exciting. These are the steps, as Executive Chefs, we generally take when updating our dishes.

First,  we carefully examine the current menu for areas that we foresee to have opportunities.  We do this by analyzing feedback and suggestions from our valued guests, Kona Grill employees, and well as looking at current trends to see what is new and upcoming that might fit into our Kona Grill brand. Second, once we have identified possible menu changes, we research the areas we would like to develop. I look to satisfy these changes by exercising one of two different options; enhancing a current dish or by creating and designing a new menu option all together.  This all depends on how the guests feel about the dish as well as how it will affect execution in the kitchen. The third step is to look into product availability; making sure all of our restaurants...