Kona Grill brings in new chef

There’s been buzz the past year about Kona Grill being an unpleasant dining experience—lengthy wait time for lunch dishes and underwhelming service. But now’s the time for a make-up outing to the Perkins Rowe restaurant. The Arizona-based chain has a completely new staff (except for the sushi manager), a new chef and a new menu. Chef David Frisse moved to Baton Rouge from Phoenix, Ariz., a couple months to renovate the restaurant and work with new management. Frisse got rid of menu items such as the bone-in ribeye and replaced it with the New York strip. The Portobello mushroom sandwich replaced the barbecue pork sandwich, and the 10-inch thick-crust pizzas are now 12-inch thin-crust pizzas, plus new salads, pastas and appetizers. Visit the “new” Kona Grill soon and let 225 Dine know what you think.—Rebecca Breeden