Tag Archives: kona grill

Red Sangria, Kona Grill

Thirsty Thursday: Kona Grill's Red Sangria

As one of the many restaurants at Scottsdale Fashion Square, Kona Grill has not only updated its decor to a newer and lighter feel with fantastic fish tanks, television screens playing major sporting events, and light silvery tables and flooring, but it has also updated its cocktail menu.

Kona decided to put a twist on tradition with a Red Sake Sangria. The beautiful, red

The spicy Picasso roll complements the smooth sangria.

The spicy Picasso roll complements the smooth sangria.

concoction is smooth, fruity and refreshing. There is no bite or aftertaste like a sangria mixed with brandy, but the sake makes it smooth and gives it its own flair. Since being added to the menu in July 2013, it has been the best-selling cocktail at the restaurant. This drink is perfect for patio weather and is sold by the glass or in a pitcher for four. This drink is a perfect mix with the spicy Picasso roll or the avocado eggrolls.

 

Ingredients:

  • 1 bottle (750ml) Bogle Merlot
  • 8 oz Sake
  • 4 oz simple syrup
  • Juice of 3 fresh oranges
  • Juice of 1 fresh lemon
  • Juice of 1 fresh lime
  • Sprite
  • Raspberries, diced kiwi, half orange (sliced) to garnish

 

Red Sangria 2[3]Directions:

  1. Combine juices, simple syrup and sake into a cocktail shaker
  2. Shake and pour into a chilled glass pitcher (with ice if desired)
  3. Add Merlot, a handful of raspberries, half a diced kiwi, and orange slices to pitcher
  4. Stir, and top with sprite
  5. Sangria is best served in a red wine glass with ice, garnished with a half orange wheel

 

If you don’t want to make it at home, try the Red Sake Sangria at Kona Grill at Scottsdale Fashion Square during happy hour for $6.50. Other Kona Grill locations include Chandler Fashion Center, Santan Village, and City North.

LL_FirecrackerChicken

Ling & Louie’s Kitchen Concept will Debut at Biltmore

Restaurant industry entrepreneurs Randy Schoch, founder and CEO of Desert Island Restaurants and Michael McDermott and Jason Merritt, co-founders of Kona Grill and Rojo Mexican Grill, have joined forces to launch a joint venture dining concept in the Biltmore Fashion Park in early December. Ling & Louie’s Kitchen, an upscale urban brand expansion of Schoch’s successful Ling & Louie’s Asian Bar and Grill concept, will introduce the Ling & Louie’s story (where Ling’s Asian flair meets Louie’s American comfort food) to the Camelback corridor.

Similar to Ling & Louie’s Asian Bar and Grill, Ling & Louie’s Kitchen will offer Asian inspired cuisine with a contemporary American twist, but with even more exciting variations of American favorites including salads, burgers and sandwiches. Their signature dishes include Firecracker Chicken, Black Orchid Ahi, Braised Duck Flatbread and New Wave Pad Thai. Ling & Louie’s Kitchen will feature an upbeat full-service bar offering a variety of specialty cocktails, such as Ling’s Margarita and their famous Thai Mai, as well as a vast variety of beer including Ling & Louie’s Copper Ale, which is locally brewed, and a world-class selection of sake.

“With our modern Asian Cuisine and sophisticated take on American comfort food, Ling & Louie’s Kitchen will bring an inviting, but edgy lunch and dinner destination in a category of all its own to the Biltmore area,” said McDermott.

Development of the centrally-located 7,500 square-foot space, currently occupied by McDermott and Merritt’s Black Chile Mexican Grill, will begin Monday, Nov. 19. Black Chile will be open regular hours until Sunday, Nov. 18 at 9 p.m. Ling & Louie’s Kitchen will open in early December.

Ling & Louie’s Asian Bar and Grill has locations in Chandler and Scottsdale as well as Anchorage, Boise, Denver and Reno with a new location opening soon in Dallas. In addition to Ling & Louie’s Asian Bar and Grill, Schoch is well known for many notable concepts, including Nick’s Fish Market, Thaifoon-Taste of Asia, Black Orchid, and as a franchise owner of multiple Ruth’s Chris Steak House, Roy’s Pacific Rim and Romano’s Macaroni Grill restaurants. McDermott’s more than 20 years in the restaurant business include the development of popular dining concepts such as Kona Grill, Black Chile Mexican Grill and Rojo Mexican Grill.

For updates on Ling & Louie’s Kitchen, the first phase of this unique partnership between two hospitality industry innovators, visit www.lingandlouies.com.

Scottsdale Fashion Square

Scottsdale Fashion Square: Not Your Typical Mall

The best of both worlds is the best way to describe my trip to Scottsdale Fashion Square. There is something for everyone, yet the experience is different from your typical mall.

Scottsdale Fashion Square offers the ideal stores that you can’t access anywhere else. It was a treat to be able to explore Louis Vuitton, Coach and Tiffany & Co. all in one mall. The blend of stores, Harkins Theatres, as well as variety of food and treats makes it a mall to remember.

Accompanied by my boyfriend, who is not a big fan of stores that aren’t about gaming, technology or pop culture, he was able to cope due to the variety of stores that suited both of us.  We enjoyed exploring stores such as Game Stop, Disney Store, Ed Hardy, Crate & Barrel, Betsey Johnson, Abercrombie & Fitch, Fossil and the Microsoft Store.

We spent a fair amount of time within the Microsoft store examining the various computer and tablets. Both of us have Macs, so it was interesting to compare the other products out there in one space. Many children were playing Xbox 360 Kinect with their parents, in the store, which also sells many Kinect games that seemingly flew off the shelves.

Tempted by the delicious smells wafting around the mall, we took a look at a few of the restaurants that make up the food court, including Johnny Rockets, Panda Express, Pita Jungle, Blue Burrito Grille, Kona Grill, Paradise Bakery & Café and Sarku Japan. Some other selections for dessert or a snack included Haagen-Dazs and doc popcorn.

With so much to do and such a unique selection, it breaks up the monotony of the day and perhaps the “normal” mall one would normally shop at. It’s a vacation from the day-to-day; I found this a special treat because I attend school in Tempe and usually am only able to make it to the Tempe Marketplace mall; so it was a nice change. I look forward to visiting Scottsdale Fashion Square again because of the variety and diversity that awaits me with every visit.

For more information about Scottsdale Fashion Square, visit fashionsquare.com.

Scottsdale Fashion Square
7014-2124 East Camelback Road #2021
Scottsdale, AZ 85251
(480) 423-9014
fashionsquare.com

Kona Grill opening new location

Kona Grill Opens Third Location In The Valley

By Noelle Coyle and Janet Perez

Despite the sluggish economy, restaurants continue to open or expand in the Valley, and Arizona native Kona Grill is no exception. Originally founded in Scottsdale in 1998, the restaurant has expanded throughout the United States, with locations in Missouri, Nevada, Indiana, Colorado, Connecticut, Michigan, Louisiana, Illinois, Nebraska, Texas and Florida. In June, it came back to its roots with the opening of a new location in Gilbert, and there are more plans for growth on the horizon. The Gilbert location joins two other Kona Grills in the Valley at Scottsdale Fashion Square and Chandler Fashion Center.

The new Gilbert restaurant opened at SanTan Village, one of many recent outdoor lifestyle malls built in the Valley. Kona Grill’s interior includes many of its signature features, including soft lighting, a granite sushi bar and a 2,000-gallon saltwater aquarium filled with exotic fish.

Like its decor, Kona Grill’s menu is an inspired combination of American comfort food and Pacific Rim ingredients.

The appetizers exemplify this philosophy with onion rings served with a pineapple chipotle and spicy mustard sauce; blackened catfish or macadamia nut chicken tacos; calamari with a spicy aioli dipping sauce; and Kahuna Bites, beef sliders seasoned with onions and thyme. I was disappointed to see that one of my favorite Kona Grill appetizers is no longer on the menu, a spicy salmon sashimi paired with sour cream and avocado and wrapped in a flour tortilla that is then flash-fried. Here’s hoping Kona Grill brings that delight back.

Kona GrillThe dinner menu abounds with baby back ribs, pizzas, macadamia nut chicken, lemon grass crusted halibut and sweet chili-glazed salmon. The pizza toppings run the gamut of exotic from regular pepperoni to shitake mushrooms and goat cheese. The macadamia nut chicken might sound simple, but it features a shoyu cream sauce and a pineapple-papaya marmalade.

A special treat is the Big Island Meatloaf. If you’re expecting it to be just like Mom used to make, you’ll be in for a surprise — unless Mom hails from Hawaii. The meatloaf is made with sweet Italian and Andouille sausage with a mushroom ragu. The dish is topped off with white cheddar mashed potatoes and wok-tossed vegetables.

If you’re in the mood for steak, Kona Grill provides with 6 and 10-ounce filets, and a 20-ounce, bone-in rib-eye.

Now for me, the real attraction to Kona Grill is the sushi. I love sushi, but I realize not everyone shares my enthusiasm, so with its full-complement of non-sushi dishes, friends and I can go to Kona Grill and both be happy.

The basic rolls and sashimi are handled well at Kona Grill, but it’s the restaurant’s specialty sushi dishes that are a real delight.

Called Kona Rolls, my favorites are the spider roll, deep fried soft-shell crab with crab mix, avocado and cucumber wrapped in seaweed and soy paper, and topped with a sweet eel sauce; and the Sunshine Roll, spicy salmon with cucumbers wrapped with rice and seaweed, and topped with fresh salmon and thinlysliced lemon. Of the chef’s specials, I’m a fan of the Volcano, a dish made of baked crab, white fish and yamagobo (pickled burdock plant) and topped with motoyaki sauce, sriracha and eel sauce.

The Asian-fusion philosophy doesn’t extend to the dessert menu. The goodies there are strictlyall-American with fudge brownies, apple crisps, banana pudding and even a root beer float. The one exception is the crème brûlée, in which the traditional custard is infused with fresh passion fruit.