Sprigs Grille Restaurant

$$ • American, Seafood, Cocktail Bar

Hours:
725 Manawai St, Kapolei
(808) 674-8222

About Sprigs Grille Restaurant

Sprigs Grille Restaurant, located within a hotel, offers a variety of tasty and hot dishes, including the popular Kalbi French fries and a highly recommended breakfast. The staff is friendly and efficient, particularly when accommodating guests with children, ensuring they feel welcomed and valued. While the service could be improved, many guests find the atmosphere pleasant for a hotel restaurant.

Guests have praised the restaurant's happy hour offerings, as well as the fresh and delicious breakfast options. The menu features a range of items, such as shrimp tacos, fish tacos, spinach salad with shrimp, Kalua nachos, and the popular frickles (fried pickles). One reviewer noted they would return for the Kalbi fries, which are loaded with meat and sauce, along with a cold Kona beer. Many guests appreciate the convenience for those staying at the hotel, as it offers free drinks for hotel guests.

While the breakfast buffet may come with a higher price tag of $25, reviewers have found the selection to be of good quality for a hotel buffet and recommend using the larger coffee cups rather than the smaller drink cups. Overall, Sprigs Grille Restaurant is surprisingly good for a standard hotel restaurant, with strong cocktails and a great staff.

Customers' Favorites

Sprigs Grille Restaurant Reviews

4.2
135 ratings
Restaurantji Rating
5
67%
4
20%
3
3%
2
7%
1
3%
Food
4.3
Atmosphere
4.4
Service
4.6

Share your opinion about Sprigs Grille Restaurant

Restaurantji Rating

Read All Reviews(135)

Ratings

Menu

Add a Menu
Sprigs Grille Restaurant Menu
Sprigs Grille Restaurant Menu

Photos

Add a Photo
Sprigs Grille Restaurant
Sprigs Grille Restaurant
View All Photos

Hours

Monday 5 - 9PM
6:30 - 9:30AM
Tuesday 5 - 9PM
6:30 - 9:30AM
Wednesday 5 - 9PM
6:30 - 9:30AM
Thursday 6:30 - 9:30AM
5 - 9PM
Friday 5 - 9PM
6:30 - 9:30AM
Saturday 5 - 9PM
7 - 10:30AM
Sunday 7 - 10:30AM
5 - 9PM
Updated on: