2013 Dining Guide by Ka Leo O Hawai‘i

FALL 2013 A K LEO T H E

WEDNESDAY, SEPT. 18 to THURSDAY, SEPT. 19, 2013 VOLUME 109 ISSUE 9 of

Serving the students the University of Hawai‘i at Mānoa.

V O I C E

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DINING GUIDE

Page 2 | Ka Leo | Wednesday, Sept. 18 2013

K A LEO T H E

V O I C E

JOSEPH HAN Managing Editor

Ka Leo O Hawai‘i University of Hawai‘i at Mānoa 2445 Campus Road Hemenway Hall 107 Honolulu, HI 96822

Welcome to Ka Leo’s Dining Guide! This issue will serve as an exploration of various vicinities and streets that are both near campus and not too far away, highlighting the must-visits. From stories on owners and what their venues have to offer to reviews and where you can take a coffee/study break, the Dining Guide will be your means to satiate your curiosity and help you answer that perennial question of where you should eat.

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EDITORIAL STAFF Interim Editor in Chief Bianca Bystrom Pino Managing Editor Joseph Han Chief Copy Editor Kim Clark News Editor Noelle Fujii Features Editor Jackie Perreira Assc. Features Editor Karissa Montania Opinions Editor Doorae Shin Sports Editor Joey Ramirez Assc Sports Editor Jeremy Nitta Comics Editor Nicholas Smith Co-Photo Editor Chasen Davis Co-Photo Editor Ismael Ma Web Specialist Blake Tolentino

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Ka Leo O Hawai‘i is the campus newspaper of the University of Hawai‘i at Mānoa. It is published by the Board of Publications three times a week except on holidays and during exam periods. Circulation is 10,000. Ka Leo is also published once a week during summer sessions with a circulation of 5,000. Ka Leo is funded by student fees and advertising. Its editorial content reflects only the views of its writers, reporters, columnists and editors, who are solely responsible for its content. No material that appears in Ka Leo may be reprinted or republished in any medium without permission. The first newsstand copy is free; for additional copies, please visit Ka Leo. Subscription rates are $50 for one semester and $85 for one year. ©2012 Board of Publications.

ADMINISTRATION The Board of Publications, a student organization chartered by the University of Hawai‘i Board of Regents, publishes Ka Leo O Hawai‘i. Issues or concerns can be reported to the board (Rebekah Carroll, chair; Nicholas Pope, vice chair; or Mechelins Kora Iechad, treasurer) via bop@hawaii.edu. Visit www.kaleo.org/board_of_publications

04-

12-

08-

CHINATOWN AND KAKAʻAKO

KAIMUKĪ

DIAMOND HEAD

04 Cupcakes and Lucky Belly

12-13 12

08 Bogarts and Health Bar 0 Açai-ting choices

Sweet amidst the swine

10 1

05 Wing Ice Cream So fly desserts

Otto Cakes, Town and JJ’s Bistro The Kaimukī trifecta

South Shore Grill

15 1

Something shore-ly for everyone

Aloha Crêpes

Not just s-’crepe’-ed together

06 Hanks Haute Dogs

Snoop around the menu

16-

KAPAHULU AND KAPIʻOLANI

Side Street Inn Sweet E’s

23-

COFFEE

More to eat, morning eats

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Blue Tree Café

Blue for you

Chef Chai

Fancier than most

Coffee Guide

A latte choice

The Curb

Kick it to Sinclair

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Page 4 | Ka Leo | Wednesday, Sept. 18 2013

LET THEM EAT

Cupcakes Kirstie Campbell Staff Writer

For two years on the scene in Chinatown, Let Them Eat Cupcakes has been a fast-growing store in Honolulu. Located near Hawai‘i Pacific University, it has been serving cupcakes since its opening in 2011. Owner and master baker Kawehi Haug took over the deli on Beretania Street and converted it into a cupcake shop. Employees begin baking at 4 a.m., and 500 to 1,000 cupcakes come out of the oven fresh. Each flavor requires different cake and buttercream. While waiting for orders, employees bake cupcakes in front of the customers. “It’s an art and a craft,” six-month baker Joseph Leslie said. Although the store opens weekdays at 8 a.m., only nine cupcakes were left by noon on a recent day. The store closes when cupcakes run out, so it’s best to arrive before 1 p.m. or 2 p.m.

TYPES OF CUPCAKES Four employees work from scratch, and homemade cupcakes are created daily. Flavors rotate every day, so check the website for the current flavors. Vanilla, chocolate and red velvet, their most popular flavor, remain on the menu daily at $2.50, and flavors such as passion fruit, peanut butter and jelly and li hing mango rotate on the menu at $3 each. Special designs are often created, such as the Hello Kitty cupcake. One notable flavor is maple bacon. Although the store closes after the last cupcake is sold, employees are willing to save requested cupcakes. Call Let Them Eat Cupcakes the day you want the order, and any flavors on the menu that day will be set aside for no extra charge. Orders can be picked up after hours by knocking on the door, though arrive by 4 p.m. (official closing time) to ensure that you get your orders. Large orders are acceptable, so contact the store via website for questions on catering.

Address: 35 S. Beretania St. Hours: Tues-Fri 8 a.m.-4 p.m. or until sold out; Sat 10 a.m.-2 p.m.; First Fridays of the month 8 a.m.-9 p.m. Contact: 531-CAKE (2353) Website: cupcakes808.com PHOTO BY JENNIFER PALOLA KA LEO O HAWAI‘I

FUTURE PLANS Let Them Eat Cupcakes is looking to expand and become more accommodating. “It’s a thought – becoming like the biggest cupcake shop ever,” Leslie said. The store wants to acquire more chairs for customers because the inside of the shop is small with a few tables, while ordering many cupcakes and eating out is recommended because rush times are unpredictable. Let Them Eat Cupcakes is for the college crowd, as it generally deals with HPU students and tourists, and the trip downtown is worth it. According to Leslie, the difference between Let Them Eat Cupcakes and the cupcake stores on the island is easy to spot. “We have the best cupcakes … and have the best buttercream,” Leslie said.

GOOD EATS AT LUCKY BELLY Sterling Higa Contributing Writer Few restaurants offer a large selection of wine and cocktails alongside ramen, but Lucky Belly provides both, adding a twist to the corner of Hotel and Smith streets. Hotel Street has long boasted a high concentration of dive bars and taverns, but the growth of the Chinatown art scene has improved the prospects for the neighborhood and the dining options. In Lucky Belly, the original Chinatown brick melds with fresh stained wood, and naked bulbs hang from the ceiling. The service is excellent from arrival to departure. Glasses of water never dip below the halfway mark, and servers operate interdependently and seamlessly to provide the quickest and most attentive service possible. The manager assisted in the service and took a personal in-

terest in how my date and I had heard about the restaurant. Prices are reasonable, and portions are fair. For a two-person dinner, you can probably get by with a shared appetizer and a bowl of ramen each. We ordered the pork belly bao, a creative reinterpretation of the Chinese dish with sake hoisin sauce and pickled cucumbers. After the appetizer, my dining partner and I ordered the Belly Bowl and the Lucky Bowl. The ramen is pork-based: oily and hearty but not thick. It is served in large white bowls that are shaped like bisected eggs. Each bowl comes with a soft steamed egg, bean sprouts, wakame, sesame seeds, green onion and ginger. The server offers you chili water, so you can season the broth to your spice preference. The Belly Bowl won my stomach with the inclusion of smoky pork belly, bacon and sausage. The Lucky Bowl is a lighter option: just ra-

men and the default fixings, with no meat, so if you’re carnivorous, you should try the Belly Bowl. The cost was $20 per person, but if you’re planning on adding drinks from a well-stocked bar, you may want to allocate more funds. The bar boasts more than a dozen choices of sake, an abundance of creative cocktails and a selection of white, rose and red wines. I drank the “Corpse Reviver #2,” a combination of gin, cointreau, fresh lime-juice, absinthe and lillet blanc. You won’t regret coming here with a date or with a group of friends before a night out. The food is filling while leaving you light enough to dance, and the drinks complement the food while paying homage to Hotel Street’s fine watering-hole tradition. The atmosphere is intimate but responsive to the surrounding Chinatown, which is slowly but surely changing into something different but delicious.

JENNIFER PALOLA / KA LEO O HAWAI‘I

Lucky Belly’s ramen ranges between $8-$14 per bowl. Address: 50 N. Hotel St. Hours: Lunch: Mon .-Sat . 11 a.m.-2 p.m.; Dinner: Mon .-Sat . 5 p.m.-12 a.m. Contact: 808 531-1888 Website: luckybelly.com

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Owner Miller Royer and his brother create all the specialty flavors that appear in their shop. KIRSTIE CAMPBELL/ KA LEO O HAWAIâ&#x20AC;&#x2DC;I

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Wing Ice Cream Parlor Takes Flight Kirstie Campbell Staff Writer One of the newest ice cream parlors in town is growing. Wing Ice Cream, named after the the two brothers who run the store, operates in Chinatown and sets itself apart with its atmosphere and ice cream offerings. It began this year on Feb. 1 and employs Chinatown-born owner Miller Royer, a graduate of McKinley High School. He and his brother, William Royer, create the shave ice and homemade ice cream that the store specializes in. â&#x20AC;&#x153;I was just thinking of what Chinatown was missing,â&#x20AC;? Miller said. Wing Ice Cream specializes in unique and bizarre flavors, ranging from li hing mango, pizza and lavender to Nutella. The Royers has created about 40 types, with one of his favorites being blueberry fudge. While the brothers differ on their favorite flavors, they agree on one thing: Their biggest surprise is when people try homemade flavors yet buy The Dreyerâ&#x20AC;&#x2122;s ice cream. According to Miller, Dreyerâ&#x20AC;&#x2122;s serves a single purpose: â&#x20AC;&#x153;To ease my workload so I donâ&#x20AC;&#x2122;t have to make regular

flavors like vanilla and chocolate.â&#x20AC;? For shave ice, the brothers primarily rely on store-bought syrup. However, house-made syrups are currently lavender, picante (a combination of lime and spices) and rose. Shave ice is inexpensive at $2 for a small size with three flavors. Single scoops on ice cream cones are $3.50 while double scoops are $4.50. Both homemade and store-bought shave ice flavors cost the same as do both ice creams, and li hing ice bars are available for less than one dollar. Wing Ice Cream makes two to three gallons of ice cream daily, trying to use local ingredients in the process. Miller encourages people to â&#x20AC;&#x153;support local businesses, fresh homemade ice cream with fresh fruit.â&#x20AC;? Although the store is new and still being publicized, come early if wanting to try your favorite flavors. AĂ§aĂ bowls and smoothies are also available. â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s a secret menu item called the Brain Plain Freeze,â&#x20AC;? Miller said. â&#x20AC;&#x153;It was ice cream with aĂ§aĂ on top and with shave ice on top.â&#x20AC;? Wing Ice Cream is small but has a good atmosphere. There is a couch and a long table in their store, but if

in a large group, it is advisable to walk and eat. The store is targeted to all audiences; families, locals and college students will feel comfortable. The brothers try to be personal as they work at the desk and hand out samples. Customers can try any of the many flavors that are available. A white board in the restaurant holds requests for new flavors, and Miller is often introducing new types. Although there have been concerns about Chinatownâ&#x20AC;&#x2122;s homeless population, Royer plans to open new restaurants, but these are just preliminary plans. In the meantime, Miller sells desserts to restaurants in town. His reasons for enjoying his store life are noticeably different from owners of most other crowded restaurants in town. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s just unique and really relaxed and really fun,â&#x20AC;? Miller said. Address: 1145 Maunakea St Hours: Mon, Sun 10 am - 6 pm Tue-Thu 10 am - 10 pm Fri-Sat 10 am - 11 pm Contact: (808) 536-4929 Instagram: @wingsicecream

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Page 6 | Ka Leo | Wednesday, Sept. 18 2013

‘Hank’-ering for haute dogs

Kim Clark Chief Copy Editor Hank’s Haute Dogs was founded by Henry Adaniya and is open seven days a week. Hank’s has Classics, such as Chicago, Polish and chili dogs, but it also has special “Haute Dogs” such as the Hawaiian, which is topped with pinapple relish and mango mustard, or the Fat Boy, which is wrapped in bacon and deep fried. Along with the specialty hot dogs, Hank’s serves a variety of sides, including the Awesome Duck Fat Fries and Truffle Mac n Cheese. Hank’s has daily specials such as the Lobster Sausage on Fridays or the mystery special on “Who Knows? Wednesday.” Look for their food truck on campus. Address: 324 Coral St. Hours: Mon-Thu 10 a.m.-4 p.m.; Fri 10 a.m.-7:30 p.m.; Sat 11 a.m.-7:30 p.m.; Sun 11 a.m.-4 p.m. Contact: 532-4265 Website: hankshautedogs.com Accepts: Cash-only

ALL PHOTOS BY BIANCA BYSTROM PINO / KA LEO O HAWAI‘I

The No Dog (left) is a vegetarian option loaded with veggies and cheese ; the lobster sausage (right) is a seafood option.

Page 7 | Ka Leo | Wednesday, Sept. 18 2013

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Page 8 | Ka Leo | Wednesday, Sept. 18 2013

Healthy eats at Diamond Head Cove Health Bar Maddie Sapigao Senior Staff Writer

Bogart’s Cafe has opened in Osaka. SHANE GRACE KA LEO O HAWAI‘I

Choices for everyone at Bogart’s cafe Maddie Sapigao Senior Staff Writer Driving up to Bogart’s Café, there will most likely be a line out the door. That is no surprise to customers. There is little seating and worse parking, but customers keep coming back for the food. “The place has always got a line, but it goes fast and the food is killer,” said communications student Bobby Panighetti. Bogart’s Café has an array of choices. They open at 6 a.m. for breakfast and stay open until 6:30 p.m. for any late lunches or early dinners. Many regulars suggest coming before 8 a.m. to miss the long line out the door. A customer favorite is Mama’s Fried Rice, which has asparagus, corn, spinach and a hint of sesame seed oil that tops it all off. “Their fried rice has spinach and other vegetables in it, so it makes it seem less bad for you,” said student athlete Nikki Miyashita. Another favorite is their açaí bowls

that are completely filled with fruit and are also a healthy choice of customers. “After a long morning or day at Queen’s Beach playing beach volleyball, our favorite place to stop is Bogart’s to run in and grab an açaí bowl or a smoothie,” said Miyashita. “Their smoothies are my favorite.” The environment is relaxed with local artists’ paintings and drawings on the walls. The employees are attentive, especially considering how many customers come in. “I usually come here just to chill and hang out with friends; we will stay after our food is done and just kick it,” said Panighetti. “We don’t feel rushed to leave.” Whatever you’re looking for to eat, you’ll most likely find it at Bogart’s. Address: 3045 Monsarrat Ave. Ste 3 Hours: Mon-Fri 6 a.m.-6:30 p.m.; SatSun 6 a.m.-6 p.m. Contact: 808-739-0999 Website: bogartshawaii.com Instagram: #bogartscafe Accepts: Cash only

Looking for one of the healthiest and tastiest açaí bowls in O‘ahu? Look no further than Diamond Head Cove Health Bar. Simply referred to as “Health Bar” by most locals and UH Mānoa students, it provides refreshing bowls, salads, juices and even wraps. “We have a good selection of food for any type of person,” said student and Health Bar employee Ceone Nojima. “I have a few friends that aren’t veggie people at all and they love the veggie wraps.” Health Bar is filled with students, locals and tourists on a daily basis. The wait can seem a little intimidating at first, but for the food it is worth the wait. “When you first walk in and you see the long line it sucks, but it’s definitely worth it in the end,” said student athlete Austin Wobrock. The bowl of choice by most customers is “Da Cove” bowl.

“Da Cove bowl is my favorite,” Wobrock said. “For being small, it is still pretty big and is topped with this kind of crunchy honey. I know it sounds weird, but it’s so good.” The “crunchy honey” is seasonal honey, a hit among customers. Along with the honey, customers can order other unusual ingredients like bee pollen. All of their ingredients benefit customers’ health in one way or another. The ladies who work in Health Bar are personable. You can sit at the bar and watch them make your smoothie or bowl right in front of you. Health Bar is open from 9 a.m. to 11 p.m., so if the late night munchies kick in, it’s a perfect place to cool down. Address: 3045 Monsarrat Ave. Ste 5 Hours: Mon, Sat 10 a.m.-8 p.m.; TueThurs 9 a.m.-11 p.m.; Fri 9 a.m.-8 p.m.; Sun 10 a.m.-11 p.m. Contact: 808-732-8744 Website: diamondheadcove.com

A small açai bowl is $7.50. SHANE GRACE KA LEO O HAWAI‘I

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Local food with a twist: South Shore Grill Noelle Fujii News Editor Family-owned South Shore Grill in the Diamond Head area offers local food in a different way, according to its owner Bruce Bryant. “We like to say local style with a twist. ... Our main thing is plate lunches. We also do fish tacos, burgers (and) sandwiches. Everything is cooked to order,” Bryant said. “Our ‘twist’ is two-fold. Almost everything is made from scratch, which you don’t see in a lot of places.” Bryant also noted that the restaurant makes its own aioli, mac-nut pesto, salad dressings, marinades, cakes, cookies and more. “Second is our tweak to the sauces,” Bryant said. “Our chipotle aioli is different than most, and that is easily our signature flavor: very tangy and garlicky.”

Bryant, born and raised on O‘ahu, took over the restaurant from a friend in 2007. He said the restaurant’s fish tacos are what make the restaurant unique. “Local-style plate lunches and the best fish tacos – you don’t find that anywhere,” Bryant said. “It’s a great combination. Add in awesome burgers, etc., and we got something for everyone.” Bryant has worked in different fields before, most being business oriented. He said South Shore Grill is kind of a byproduct of his life story and reflects his lifestyle. “It matches my lifestyle and what I like to cook. You know, something that someone can show up after work or after the beach and get something to eat. Something, you know, hearty, but you know, not just bland and ordered that you can get at any other place,” Bryant said. He said he wanted to take the local street lunch, burger or sandwich and add a little more to it. Bryant also said he

wants people’s experiences at South Shore Grill to be memorable in its own way. “Our aioli sauce is on almost everything we do, and often that is the flavor people will walk away saying, ‘What was in that?!’” Bryant said. Bryant added that he cooks in the restaurant and trains the employees to cook. Employees also contribute to coming up with new items to the menu. “It’ll be ‘Hey, what would it taste like if…’ or ‘My mom used to do this…’ or sometimes even just a craving may start it,” Bryant said. “Then we work on it for a while, test it on the menu or serve it up to some of our regulars. We have fun with cooking, and that can lead to good things.” Address: 3114 Monsarrat Ave. Hours: Mon-Sat 10:30 a.m-9 p.m; Sun 12 p.m.-9 p.m. Contact: 808-734-0229 Website: southshoregrillhawaii.com

South Shore Grill’s fish tacos ($9.25) and BLT sandwich ($6.50) are among many of their affordable options. PHOTOS BY SHANE GRACE KA LEO O HAWAI‘I

Page 11 | Ka Leo | Wednesday, Sept. 18 2013

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Ka Leo | Wednesday, Sept. 18 2013

JJ BISTRO AND FRENCH PASTRY Kirstie Ki K irsti rsti rs tie e Ca Cam Campbell mpbe mp bell bell l Staff Writer S St taf afff Wr W ite it er er Chef Praseuth off JJ BisC hef Ji he JJinjie njjie n e ((JJ) JJJ) P Pr rasseu euttth h LLuangkhot ua uang ang ngkh kh hot ot o J B is-is tro and French Pastry proclaimed Kaimukī ttr ro an nd Fr F Fren ren ench ench h P astr as tryy is tthe tr he p ro rocl ocl clai clai a me ed Ka K imuk im ukīī uk dessert master. de esssse errt mast m ma ast ster er.. La er LLaotian-born o ia ot iann-bo nborn bo rn n LLuangkhot ua ang ngkh kh hot ccreates reat re ates ess LLaotian-French La otia otia ot an n--Fr F en ench ch ffusion ch ussio u sio ion n cu ccuisine. issine in ne. e. Owner opened O wn w ne err LLuangkhot ua a ng ngkh khot kh ot o p ne pe ned d up p tthe he e ffamily-run am m il i l yy-ru ru run un French Pastry Aiea 1995 with three JJJ F re e ncc h Pa Past s t ry st r iin n Ai i ea e iin n 19 1 9 95 9 w i h th it h re e e to to five employees. After almost ffi i ve e mp p llo o ye e ess . Af A f te e r al a mo m o st s ttwo w yyears, wo ears ea rss , he e sshut hu ut down pastry store and opened his Kaimukī d do wn n tthe he p he astr as ttrr y st to orre an a n d op o en n ed e h is K a mu ai mukī kī bistro 1999. Today, employs b bi ist stt rro o iin n 19 1 9 99 9 . To Toda da d a y, y, tthe he rrestaurant e sta es tta a ur u an a t em mp pll oyy s 19 9 p peo pe e op o p lle e . Wh W Whil h il ile e si ssimultaneously i mu mult ltt an ltan n eo e o us usly lyy o p ni pe n i ng ning g n e gh ei ghpeople. While opening neighboring Crab City which has since b bo ori o r i ng rrestaurant esta es t a ur ta uran an a n t Cr Cra ab C ab ityy – whic it wh h iicc h ha h a s si sinc ncc e then been he works primary th h en e b ee een e n so sold ld d – h e wo w o rkk s ass cchef h e f and he hef an n d pr prim im m ar aryy his menu. ccreator cr ea a to or o off h is m e n u. en u The atmosphere and T he rrestaurant he e ta es tau urran ur an a nt at tmo m sp phe h re iiss casu ccasual, ca asu sual a , an al a n nd d Lu Lu-angkhot chats with every guest restaurant. an a ngk gkho ho ot cch h hat atts wi w ith he ve eryy g ue u est est st iin n hi hiss re rest stau st aura au ra ant nt.. LAOTIAN-FRENCH MENU OFFERINGS L LA AOT TIA ANN-FR FREN ENCH M ENU EN UO OF FFE F RI RING NGS NG S certain promptLLuangkhot’s ua uang ang n kh khot khot ot’ss ccravings ravviing ra gs fo forr ce ert rtai ain fo ai ffoods ood od ds pr p ompt om ptthis desire Hawai‘i. ed e dh is d is esirre to esir es o ccook ook oo ok th tthem em m iin n Ha H awa awa wai‘i i. “You miss types “ Y um Yo mi iss ssome om ome me ty type p s of ffood pe o d yo oo yyou ou ca ccan’t n’tt find iin n’ n the market,” he said. th he ma mark rrkket et,” et,” ”h e sa said id d. H iiss d ishe is he es in incl clud cl clud de Fr re en nch c d iisshe h s su such a such q icche e His dishes include French dishes ass qu quiche and brioche, but also curry noodles (Luanga an nd d br b rio ioch och che, e, b utt a lsso La LLaotian aot otia an cu curr rrry no ood odle dle less (L Lu ua ang ngprabang) and broth. Each p pr rab ab ban ang) g) a nd d vvegetarian egettar eg aria ia an br rot oth. h. E acch di dish sh h iincorponccor o po po-rates French and uences rra a ate te es F Fr ren ench ch a ch nd LLaotian ao oti t an n iinfl nflu nfl u ence en ce ces es si ssimultaneously. imu imu multtan mult aneo eous usslyy. His dish sherman’s pot pie, with “salmH Hi iss si ssignature g at gn a ur ure e di d sh h iiss fish her e ma man n’’s po ot pi p ie, e, w e, itth “s “sal almal on, scallop, and bamboo with green on n, sc cal allo lo op, p sshrimp hrim hr mp an a nd b ba amboo amb oo w itth gr g re ee en cu ccurry curr urry rry rr Although pot pie generally Europessauce.” sa auc uce. uc ce. e ” Al Alth t o th ou ug gh h tthe he p he ott p iie e iiss ge gen nera nera ne rallllly a Eu E uro r pe pe-an nd i h, is h, h e ad a ds b ds am ambo mbo boo an and eg and e eggp ggp pla lant nt ffor or a ffusion ussio ion n dish, he adds bamboo eggplant avor. flav fl a av avor vorr.

W h np he pr res esse se ed ab bou o t th the e up u c mi co m ng g yyear’s ea ar’ r s of offe ferfe r-When pressed about upcoming offerings, Luangkhot keeps open ass th menu in ngs gs,, Lu uan ngk gkho hott ke ho eep ps an o p n mi pe mind nd a the e me enu n depends market. The previous year, de d epe pend ndss on tthe nd he e ccurrent urre ur re entt m arke ar k t. T ke he p he revi re viou vi ou us ye year arr, special offering was with still-availthe th e spec sp pec ecia iall of ia o ffe fe eri ring ng g w as llobster ob bst ster ttail, ail, ai l, w l, itth st stil ililll-av lavvai ailllable dishes pad and buttered ab a ble ed iisshe hess as a llobster obst ob ster st err p a tthai ad h i an ha nd bu utt tter e ed er d llobster obst ob ster st er tail. Luangkhot plans improvements and tail ta ilil.. Lu Luan angk an gkkho h t pl p lan anss to ccontinue an onti on tinu ti nue nu e im impr pro pr ovem ovem men e ts t a nd d add ad d ne new w di d shes sh hes tto o th tthe e re rest stau st aura au rant ra nt. nt dishes restaurant. Although are unpredictable, A ltho lt houg ho ug gh da days yss a re e u np pre redi dict di ctab ct ab ble, le e, Lu LLuangkhot a gk an gkho h t ho prioritizes quality. Dishes, exception p pr io ori riti tize ti ze es fo ffood od q od u liityy. D ua Di ish s ess, wi with t tthe th he e he xccep epti tion ti on desserts, are only made-to-order, and allll o orders of d of esse es se ertts, s, a re o nlyy ma nl made de-t de -to-t o-or oorde or der, de r, a nd da rder rd es er made vegetarian. are handmade and ccan ca an be be m ade ad e ve vege geta geta ari rian an. Mo an Most st a re h an ndm dmad ade ad e an a d created crea cr e te ea ted d by b LLuangkhot. ua ang ngkh khot kh o. ot R eg egar gar ard dles dl esss of h iss g ou urm rmet ett rroots, oots oo ts,, Lu Luan angk an gkho gk hott in ho iin-Regardless his gourmet Luangkhot tends dishes affordable with most dishes tend te end ds to kkeep e p di ee d shes sh es a es ffor ff orda or dabl da ble bl e wi w ith th m osst di d sh hes e being under and are encourb be i g un in unde de d er $1 $10, $10, 0 a n ccollege nd olle ol le ege sstudents tu ud de ent ntss ar a e en enco ourrcome. The restaurant’s prix-fi menu inaged ag e tto ed o co come me.. Th me T e re rest stau st aura au rant ra nt’s nt ’s p rixri x--fixe m en nu in nbeverage dessert ccludes cl udes ud es a ssalad, a ad al ad, ma main in n ccourse, ours ou rse, rs e b e, ever ev e ag er age e an and d de d sser ss errt meal ffrom fr rom om m tthe h ccase he asse fo fforr $9 tto o $1 $16. 6. A ffour-course ourourou r-co co our urse se m eall fo ea forr $20 in $2 $20 incu cu cude ude dess so oup up,, a ch hiccke en ro ollll,, à la a ccarte a te ar t e ntré nt rée, ré e e, incudes soup, chicken roll, entrée, dessert and crème brûlée. d de essser ertt an a nd cr crèm ème èm e br brûl û ée ûl e. FOR DESSERT ROOM RO OOM MF OR RD ESSE ES SERT SE RT More 40 desserts are available M ore or e th than an 4 0 de dess sser ss erts tss a re a vailili ab va ble ffor or sselece ec el e tion, including mousse, tarts miniature tion ti on n, in incl clud cl udin ing in g mo m ussse usse se,, fr ffruit rui uiit ta uit artts an and d mi m ini niat ni a ur at ue choc ch occol olat atte py ate pyra rra amids midss. Al mi A lth thou th o gh tthe ou he e kkey ey d esse es sert se rt iiss chocolate pyramids. Although dessert the th e si sign signature g at gn atur atur ure e Ch Choc Chocolate ocol oc olat ol ate at e Py Pyra Pyramid rami ra miid (lay m ((layers (l lay ayer erss of er of m mousse ouss ou sse ss e with cocoa overlay), Luangkhot favors and an d ca cake ke w ith a co it oco coa a ov over e la er lay) y),, Lu y) Luan angk an gkho gk h t fa ho favo vors vors baked fruit for its simplicity. tthe th e ba b ked ke d fr frui uiit ffo or it ts ssi iim mpliici mp mpli c ty ty.. Bistro and French Pastry Kaimukī JJJJ Bi Bist stro st ro o a nd d F r nch re ncc h Pa Past a st s ryy iin n Ka Kaim imuk im ukk ī earned accolades ass th 2011 Star-Advertiser earn ea rned rn ed e d a cco cc o l ad olad ol a es e a tthe e 201 20 0 11 11 S ta a rr-Ad Ad d ve e rt r t is iser e er Ilima Award Diamond Theatre Show Ilim Il ima im a Aw Awar a d fo ar forr D Di i am a m on amon ond d He Head ad T h at he a t rre atre e S how ho w Stop St o p pe op perr Be e st D e se es sert rt a nd d tthe he e 2 0 1 Ho 01 Hono nolu no lulu lu lu Stopper Best Dessert and 2011 Honolulu Magazine Hale Aina Best Dessert-bronze. Ma M a ga g a zi zine ne H aeA al Ai i na B estt De es Dess s ser ss erter t - br tbron onze on ze.. ze

Address: 3447 Wai‘alae Avenue Hours: Mon-Thu 9 a.m.-9 p.m.; Fri-Sat 9 a.m.-9:30 p.m.; Sun 12 p.m.-8 p.m. Website: jjfrenchpastry.com Contact: 739-0993

TOWN

OTTO CAKE Joseph Jose Jo seph se ph hH Han a an Man Ma naging nag ng E d to di t r Managing Editor W ith h a mu mult ltic lt iccol olor o ed d ccurtain u ta ur tain in cconcealing once on c all in ce ing g th the e With multicolored rest re stt o tthe e sp pacce in ins side eO tto Ca tt Cake ke iin n Ka K aim muk ukī, ī, the the h off th space inside Otto Kaimukī, wi iza rd iiss at a w orkk ba or baki king ki ng u p th he ma m g c re gi requ quir qu ired ir ed d wizard work baking up the magic required to o ccreate re e at ate e 20 200 0 di diff ffer ff errent ent ch en h ee eese s ca se cake k fflavors. ke lavo la vvo ors rs. Ot O to o, different cheesecake Otto, the th e ma m an hi h msel ms e f, d el o s ev oe ever eryt er y hi yt h ng g b and,, ta akman himself, does everything byy h hand, taki g things in thin th i gs day in d ay by by day. d y. da y C urre ur rent re ntly nt ly,, Ot ly Otto to o ssupplies u pl up p ie i s ing Currently, chee ch ee ese seca c ke ca k s to 12 1 2 restaurants r st re stau ura rant n s and nt and looks lo o okks to o open ope pen pe cheesecakes s li l ce shop s ho hop p in Waikīkī. Wai aikī kīī kī k. up a slice “ I’ I ve v never nev ever er actually act ctua u lll y gone ua gone to o a restaurant re estau sttau a ra rant nt and and “I’ve asske ed them them to to take take my my cake,” ca ake k ,” Otto Ott t o said. said sa id. d “They “The “T h y he asked ha have ave come com ome e to om e … when w en they wh the h y ask, ask, then the hen n it happens. hap appe p ns pe ns. me “ d n’tt th n’ h in inkk th h at I e v r di ve d d tr ttry. y IItt ju y. just st h apap “II do don’t think that ever did happ pe ned ne d be eca caus use us e th that att ccake, akke, e, I a lway lw ayss to ay o ld d e v ry ve ry-pened because always told everyb bo dy,, ha dy hass a life fe of of its itts own. own ow n. I don’t don o ’tt really rea e ll llyy go out outt body, ther th erre an and d pu push sh iitt or o h ard ar d se sell ll iit.” t” t. there hard O OT T ’S TO SO RIGI RIGI GINS NS OTTO’S ORIGINS A fter ft e m er akk in ing g on n e fo forr hi h o m’ m’ss bi b rthd rt hday hd ay,, th ay the e After making one hiss mo mom’s birthday, dema de m a nd d ffor o O or t o’ tt o s ch h ee e se s ca cake kess ke ke kkept pt com omin om ing. in g g. demand Otto’s cheesecakes coming. “It I w It as rreally ea a lly lll y ea easy sy tto o ma m ke, so ke o I h ad d a p ott o was make, had potlu u ck a w rk a n I d nd id d n’ n’tt re real ally al ly kknow n w ho no how w to luck att wo work and didn’t really ma ke e ffood ood oo d re real a lyy, so al s tthat ha a t was wa a s ea easy s a sy nd II’m ’m llike, ikk e, make really, and II’m I’ m go gonn gonna nna nn a ma make ke e tthat,” hat, ha t,” t, ” Ot Otto t to t o ssaid. aid. ai d. “ d. “And A d th An then h en n I go o t eight eigh ei ghtt orders, gh orde or ders de rs, and rs an n d it’s itt ’ss never n ev ever e sstopped er to o pp pped ed ffrom rom ro m got th h at day.” d ay.” a y.” ay ” that F ro o m opening open op en nin ing g up p shop s hop hop in ho in 1998 199 9 8 near near ar the the h airair iFrom port po rt,, starting rt stt arrti t ng Otto Ottto Cake C ke Ca k was as simple. s im mpl p e.. According A cccor o di d ng g to to port, Otto Otto Ot o , he had h ad no n o business b si bu sine ness ne ss plan pla a n whatsoever, w at wh atso so oev ever e , got er go t a Otto, lo o an and a nd nd didn’t did i n’ n’tt even e en ev n know k no ow how h w much ho much h it i t costs c ost co stss to st o loan make a cheesecake. c he hees e eccak es ake. e. make “ It wasn’t was asn’ n t very n’ very expensive e xp xpen en nsive sii ve to to do, do o, and an nd I already alre al r ad re adyy “It had a lot lot of accounts acccou ount ntss of restaurants nt res esta t ur ta u an ants tss and a nd d coffee c offfe ee had s op sh opss that th h at I was was a doing, d oi oing ng,, so ng o it i t really re real eal ally lyy helped h el elpe pe e d to be be shops a le ab e to to do o more,” morre, e, ” he said. sai a d. able C IIN CH N AT TOW O N CHINATOWN Sin ince ce opening ope peni niing up ning up in Chinatown Chi hina na atown town in to in 2009, 20 009 09,, Otto O to Ot Since r ceiv re ce eiv ived ved d various var ario ious io us threats thrrea eats ats from fro rom m drug drug dr ug g dealers dea ale lers rs who wh ho received enda en dang da n er ng ered ed not not o only onl n y himself him hi msel ms elff but but employees e plloy em oyee ee ees es and and endangered cust cu sttom merrs as well. wel ell. ell l. customers “I did did lose di lo osse e some som me sleep slee sl slee ep worrying w rr wo rryi ying yi ng g about abo bout u what ut wh ha at “I was going go g oin ng to o happen hap appe p n to employees,” pe emp mplo loye lo yees ye e ,” Otto es Ott tto o said. sa aid d. was

“Thi “T h ngs ngs did did happen ha app pen e to to customers, cust cu stom st omer om ers, er s,, and and d they the h y would w ulld wo “Things come m in and and tell telll me me and and that t att was th wass heartbreaking.” hea eart rtbr b ea aki king n .” ng ” come Alt ltho houg ho ug gh he h continually continu nual ua ly contacted conta act cted ed d the the authoriaut u ho hori rri Although ties ti e , the es t e lack th lack of of intervention i te in terv rven rv enti en t on n prompted pro r mp pte ted d Otto Otto to to relorelo relo lo-ties, ca ate to to Kaimukī, Kaim Ka mukkī, where whe he ere he he reopened re eop open ened ed on n July Ju ulyy 4. 4. cate “I was wa as really re ly relieved rel elie el ie eve v d to get get out out of of there t er th e e beb be “I c usse I realized ca real aliz al ized iz e that ed tha ha at the th he last la ast incident inc ncid id den e t that that a we we had, h d, ha d cause they e were wer ere e nott going go oin ing g to o do do anything,” a yt an y hi hing ng,” ng ,” he he said. sa aid d. they “ ve “E very ry incident inc n id iden nt that that we we had h d with ha with t somebody, som omeb omeb ebod od dy, y they the heyy “Every we ere still sti t ll l down dow own n there.” th her ere e.” were KAIM KA IMUK IM U Ī UK KAIMUKĪ Ottto’’s day day includes in ncl clud ud des getting get etti t ng up ti up early, ea arly, y catching y, cattch chin in ng Otto’s the bus bu us and and making ma akiing n as as much much cake cak ake e as he he can. ca an. n When Whe hen n the aske as ke ed about abou ab outt whether ou w etthe wh her he e sees see es himself hims msel e f as a part el par a t of asked t e Kaimukī th K im Ka imuk ukīī community, uk comm co mmun mm unit ity, it y Otto y, Ott tto o remained re ema m ined ed humble. hum umbl b e. e the “Ev Ever e yo er yone ne e around aro r un und d here h re he e has has a been bee en really real re allyy nice nicce “Everyone an nd thanking than th a ki an king ng g me me for fo coming comi co m ng mi g so so I feel feel that tha at I did did the th he and r gh ri ht move,” move mo ve,” ve ,” he he said. said sa i . id right Whe en itt comes com omes es to to creating c ea cr eati ting ng new new e flavors, fla lavo v rs, innoi no in oWhen va vati ati tion on comes com o es easy eas a y for for Otto. Otto Ot to o. vation “Wh What at I’m I’m m working wor orki king ki ng with witth doesn’t does do esn’ es n’t taste t st ta ste e bad, bad, but but ut “What it’s ’ very ver eryy bland,” blan bl and, an d,” d, ” he said. sai aid. d “Cream d. “Cr Crea eam ea m cheese, c ee ch ese e, it i tastes tas aste te es it’s good go od, but od but when wh hen you you don’t don o ’t have havve a lot lot of o taste tas astte te in in good, some so me eth t in ing g and an nd you you put put something so ome meth th hin ing g with w th wi h it, it, t it it kind kind ki something o takes tak akes ess it. it. t. So So I’m I m working I’ work wo rkkin ng with with t this thi hiss canvas, canv ca nvvas as,, and and I of ca an almost almo al most mo st put put anything any nyth t in th ng in it.” it. t.” ” can W itth many many ma ny of of the the cakes cake ca kess being ke be ein ng based b se ba s d on o foods foo ods With t at he th he likes, like li ke es, s for for or example exa xamp mple mp l banana-orange le ban a an naa-or o an a ge smoothsmo moot o h-ot that ie es and an nd apple-blueberry ap ppl p ee-bl blue uebe be err rryy pies p es transforming pi tra r ns nsfo f rm fo rmin ing in g into in nto to ies th heiir respective resp re s ec sp e ti tive ve e cheesecake che ees esec eccak a e flavors, flav fl avor av ors, or s,, inspiration ins nspi piira p ati t on o their can strike strri st rike rike k from fro r m anywhere. a yw an whe here re.. can “Fo F r instance, inst in stan st ance an ce e, when when e you’re you ou’rre running, r nn ru nin ing, g you’re g, you o ’r ’re e not n t no “For t lk ta lkin in ng to anybody anyybo body dy but but you you kind kin ind d of recall rec ecal alll things al thin th ings in gs or or talking yo ou’ u’re r thinking re thi h nk nkin ing about ing abou ab bou ut things, t in th ngs g , and an nd I remembered re eme memb mber mb ered er ed d you’re so ome little lit ittl tle tl e kid kiid in a movie movvie i yelling yel e li ling n because ng bec e au a se the the e mama a-some ple pl e syrup syyru rup p touched t uc to uche h d his he h s bacon, hi baco ba co on,, so so I made made a maplemap aple lele ple baco ba con co n cheesecake,” chee ch eese ee se eca cake ke,” ke ,” ” Otto Ott tto o said. said. sa id d. bacon O th ther er than t ha han n offering off fe feri ring ng g different d if iffe fere fe rent re ntt flavors f la a vo vors rs every e ve very ryy Other da a y, which w hi hich ch h you y ou u can c an n find f in n d out o utt about ou abou ab outt byy following ou f ol o l lo ollo lowi w ng wi g day, @ott @o @ ttoc tt occ a akk e on T witt wi i tt t er er,, O Ot to a lso lls o pr p o id ov i d ess ccarrot arro ar ro ot @ottocake Twitter, Otto also provides cake ca k , br ke brow o ni ow nies es,, co es coff f ee ff e ccake ake ak e ma made de w itt h a fa a mily mii lyy cake, brownies, coffee with family re e ci cipe pe and a nd a cheesecake c he hees esec es ecak ec ake ak e sandwich, sand sa nd d wi wich ch,, with ch w th cookwi c oo ookkkrecipe ie e s made ma de similarly s im imil ill ar a r ly to arly t o ice icc e cream crr ea e m sandwiches sand sa ndwi nd w ich ch h es ies bu b u t wi with t u th nbak nb akk ed ccheesecake a hees he esec es ecak ec ake ak e in insi s i de si d e.. but unbaked inside.

Doorae Shin Staff Writer Driving down Wai‘alae Avenue, you may pass right by Town, a cozy eatery that could pass as a charming home to an unknowing passerby. With a plethora of plants and colorful flowers surrounding the entrance, the atmosphere is comforting from the start. With a motto of “local first, organic whenever possible, and with Aloha always,” Town sets the bar in its commitment to sustainability. Owner and chef Ed Kennedy talked about his inspirations and his restaurant. What is your background? I was born and raised on O‘ahu, attended Punahou School and received a BS in small business management and entrepreneurship from the University of Colorado. While cooking in some of Hawai‘i’s top restaurants, I returned to KCC for a culinary arts degree. Can you talk about Town’s commitment to sustainability? What drove you to take that route? Our dependence on imported food and energy, the increasing incidence of diet-related health issues and preventable disease, and the loss of the traditions of the home kitchen and family table lead me to create a restaurant that exists to reconnect people to the food they eat and those that they eat with.

What obstacles have you faced to stick to local and organic? The largest obstacle with regards to supporting local agriculture is the capacity limitations that a 72-seat restaurant has. There are only so many seats and so many hours in the day. More seats or more restaurants would allow us to purchase much more local product. There is so much locally grown product available that I see no reason why any restaurant should struggle to source local. Who is your inspiration and why? My entire family fuels me. My mom taught me the importance of good, wholesome food cooked from scratch. And everything my wife and I do is to provide a better life, planet and future for our kids – and their kids. What sets Town apart from other restaurants? So many things: It’s not named after the chef/owner, it was created for local clientele not visitors, we have very low employee turnover, we compost with a worm bin, we utilize whole hogs – snout to tail, much of our fish comes from day boat fishermen through the back door, not the auction block where fish have often been on ice at sea for weeks on end, (and) we’ve spent $1.5 million on local ingredients since opening. What is the story behind the name “Town”? Town is a word that resonates with local people. Hawai‘i is a large island

Addr Ad drres ess: s: 3435 s: 3435 34 5 Wai‘alae Wai a ‘a ala lae e Av Aven e nu en ue e Address: Avenue HO OU UR RS: Mon-Sat MonMo Monn-Sa n-Sa Satt 7 a. a.m. m..-1 m 10: 0 45 5 a.m.; a.m m.; . 11 11 a.m.-2:30 a m. a. m.-2:3 -2 2:3 : 0 p.m.; p..m. p m; HOURS: a.m.-10:45 MonMo n--Th n Thu 5:30 5:30 5: 30 p.m.-9:30 p.m m..-9 9:30 p 9:30 9: .m .m.; m.;; F r -Sat ri -S Sat a 5 :3 30 p p. .m. m.-1 10 p.m. p.m. p. m. Mon-Thu p.m.; Fri-Sat 5:30 p.m.-10

A Ad ddr dres ess: es s: 11 127 7 12th 12t 2th h Ave Ave Address: 1127 H Hour Ho our urs: s:: Mon-Thur Mon n-T Thu hurr 10 0a .m m..-5 5 p.m.; p m. p. m.;; Fri-Sat F iFr i Sa Sat 10 0a .m m..--7 p.m.; p m. p. m.; Hours: a.m.-5 a.m.-7

CONTACT: CO CONT ONT NTAC ACT AC T 808-735-5900 T: 80880 8 735873 3555 59 900 0 TWITTER: TWIT TW WIT T TE TER: R: @edstown @ ds @e d to own wn

Sun a.m.-3 Su un 10 a .m..m .--3 p.m. p m. p. Cont Co nttact: ac t: ac t 808-834-6886 80880 8 83 88 34 4-- 68 6 86 6 Contact: @Ottocake In IInstagram/Twitter: nst s ag agra ram/ ra am// Tw Twit itte it te ter: er: r: @Ott @O O tt t occakke PHOTOS BY ISMAEL MA AND DOORAE SHIN DESIGNED BY LILIAN CHENG

community comprised of many towns (and) to folks in the country. Honolulu itself is referred to as “Town.” The expression, “go to town” just rolls off the tongue. Our blog is called “Talk of the Town,” our periodic newsletter is called the “Town Crier,” and our revolving art is referred to as “Paint the Town.” Our discounted catering services with local not-for-profits are referred to as “Town & Country Dinners.” It just kind of works. You have a variety of menu items all with unique flavors and ingredients – where did your style and ideas come from? Our food is very rooted in an Italian sensibility, meaning it’s usually very simple, using classic cooking techniques, tried-and-true combinations, allowing the natural flavors to shine. Because we are in Hawai‘i, we honor our indigenous food traditions and ingredients but prepare them in ways an Italian grandmother might. What do you like to do in your free time? We are closed on Sundays so that our whole staff can spend time with their loved ones. In our home, Sundays are for quality outdoor, beach and ocean time with our family and friends in the country, either west side or North Shore.

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Ka Leo | Wednesday, Sept. 18 2013

Address: 3447 Wai‘alae Avenue Hours: Mon-Thu 9 a.m.-9 p.m.; Fri-Sat 9 a.m.-9:30 p.m.; Sun 12 p.m.-8 p.m. Website: jjfrenchpastry.com Contact: 739-0993

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Page 14 | Ka Leo | Wednesday, Sept. 18 2013

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Page 15 | Ka Leo | Wednesday, Sept. 18 2013

Aloha Crêpes: fulfill your crêpe-vings

Kirstie Campbell Staff Writer Aloha Crêpes first opened in Aiea two years ago, then expanded into Kaimukī, Waimalu and Kaneohe. Brothers Mark Monroe and Ron Monroe currently own Aloha Crêpes. Crêpes here include breakfast (cheese, eggs and breakfast meats), create-your-own, savory crêpes (with ham, mushrooms and cheese) and dessert crêpes (including guava jam and Nutella), all of which are available all day. Crêpe prices range from $7 to $9.50.

“Our employees have created those crêpes,” employee Terin Brown said. The store also creates snow flakes, “best described as shaved ice cream,” Brown said. Snow ice comes with one or two flavors (such as li hing, pineapple, passion fruit or lychee), with toppings such as azuki beans and condensed milk for 50 cents each. “We make them all with real fruit,” Brown said, “and we make all the re recipes here at the shop.” Combinations are available on the pinemenu – the most popular is li hing p apple with condensed milk and mocustom-made chi pineapple jelly – yet custom-m choices are also encouraged. Crêpes are create made to order while employees cre them in front of the customer. but… “Not only is it good, bu we’re putting in the effort to it inw premade,” sstead of buying it premad Brown said. B The store tries to sstay fresh and llotheir ccal. Even the mui lli hing m made is mad the at th a sstore. store

BRITTANY BOHN / KA LEO O HAWAI‘I

The Aloha Crêpe features strawberries, banana and the house special Aloha sauce.

Sides of salad and potatoes are also available for less than a dollar. Poke bowls are available for $7-$9 along with açaí bowls and li hing mangos. The store primarily hosts families, though couples typically come at night. The busiest time for the restaurant is Sunday mornings after church; other days, the store can have almost nobody or have people lined up for crêpes. “I’d say we make over a hundred crêpes…for the whole day,” Brown said. Two to three employees work in a store at a time, some who came not knowing how to cook a crêpe. Working at Aloha Crêpes taught Brown how to create poke bowls, make crêpes and work in a restaurant. University students can apply to work as the job gives experience in waiting tables, cooking and working with customers. “You get really well-rounded around here,” Brown said. Although prices may be high, Aloha Crêpes is worth the cost. Crêpes and snow ice come in large portions, and many people do not finish their crêpes. “You can easily share with two people and be full,” Brown said. While the store caters for parties, they also take advance orders on crêpes and deliver through agency Room Service in Paradise. University students can call in or order online to have crêpes delivered to their dorms; a $30 minimum purchase ($15 after 12:30 p.m.) is required and delivery costs $6 to $8. Employees say that Aloha Crêpes continues to expand. “There’s actually two Aloha Crêpes opening up on the Big Island right now,” Brown said. “Things are going very well from what we hear.” The Kaimukī store is located near the UH Mānoa Wai‘alae shuttle route. “We’re actually pending turning into an actual restaurant,” Brown said. “We have the space for it.” Address: 3620 Wai‘alae Ave. A Hours: Mon-Thurs 10 a.m.-10 p.m.; H Fri 10 a.m.-11 p.m.; Sat 9 a.m.-11 F p.m.; Sun 9 a.m.-10 p.m.; Delivery: p Mon-Sun 11 a.m.-9 p.m. M Contact: 734-0803 (store); 941-DINE C (delivery) (d Wedbsite: alohacrepes.com W

Page 16 | Ka Leo | Wednesday, Sept. 18 2013

Sweet E’s Café: simple pleasures Karissa Montania Associate Features Editor

“Extreme Mess” isn’t a phrase I would use to describe Sweet E’s Café, but it is what I would say to the waiter if I wanted to order scrambled eggs, hash browns, sausages, peppers and cheese. Sweet E’s Café, a brunch restaurant in Kapahulu, offers a variety of items on its menu along with other options like “Extraordinary Omelets” ($10.50) and “Elated Pancakes” ($7.49). With clever titles such as these, I was hoping our food was as inventive as the person who came up with their names. Open from 7 a.m. to 2 p.m. daily, Sweet E’s Café serves breakfast all day, with lunch starting at 11 a.m. My friend and I decided to arrive there at 8 a.m. on a weekday and had no problem finding parking, but when we left around 9 a.m. the lot of about 15 stalls was full. Inside, we were seated right away as walk-ins to a table in the corner placed next to a giant mirror that reaches the café’s ceiling. We were across the other end of tables where you have the option of sitting on an extended couch, giving the restaurant a cozier vibe. While my friend was perusing the menu choices, I was experiencing food envy as I watched waiters and waitresses carry plates of stacked waffles in one hand and eggs Benedict in the other to eager-eyed customers. As enticing as “Elegant Waffles” ($6.95) and “Epic Breakfast Burritos” ($8.95) sounded, we settled on two

orders of the “Enchanting French Toast” ($8.95), one stuffed with banana and the other with blueberries and cream cheese. After a 10-15 minute wait, our French toast arrived, and it was indeed “enchanting.” Cutting into the blueberry piece first, the toast was prepared to the right amount of moist – not too soggy and plush – and the blueberry and cream cheese filling balanced each other out due to the sweetness of the blueberries and savory flavor of the cream cheese. Next was the banana French toast, and I didn’t think I would like anything more than the blueberries, until I took a bite of this. A mixture of bananas and cinnamon stuffed between the slices of sweet toast with sprinkles of powdered sugar and dripping, sticky syrup made this French toast a favorite of mine. Stepping into Sweet E’s Café is like stepping into a friend’s dining room: The black and white family photos placed on the walls and inviting staff who greet you when enter and thank you once you’re out the door add to the welcoming feel the café emanates. Natural lighting seeps in onto the customers as they enjoy their dishes next to the colorful pots of flowers set on their tables. The “Sweet” in Sweet E’s matches the description of the café. KARISSA MONTANIA / KA LEO O HAWAI‘I

Address: 1016 Kapahulu Ave. Hours: Mon-Sun 7 a.m.-2 p.m. Contact: 808-737-7771

Blueberry cream cheese-stuffed French toast is one of Sweet E Cafe’s specialty dishes.

Side Street Inn full of big portions Noelle Fujii News Editor

TAKAOKUN / FLICKR

Side Street Inn specializes in large dishes meant to be shared family-style.

Side Street Inn on Da Strip is going on its fourth year of serving “simple, local, consistent food,” according to Operations Manager Robbie Acoba. “It started out as your normal ‘pupu’ bar, then groups came in consistently so ‘big portions’ was served,” Acoba said. “So if people come, you know, they say ‘oh this order $12,’ but when they get the meal they don’t realize how big it is, so they share that.” Due to a lot of customers showing up to the restaurant in big groups, the food is served family-style with customers sharing a number of entrées from different cultures ranging from “ahi sashimi platters” to “kalua sliders” to “da woks fried rice.” “We wanted to go big, and that’s what the draw was as far as Side Street is concerned. People came in groups. So with that, the whole theory was make it family style like Chinese food style,” Acoba said. The mission of the restaurant is to have its guests “take a piece” of the local flavors that Hawai‘i has to offer. “It’s a great melting pot for many cultures that we share, and we hope everyone that comes here gets a taste of that,” Acoba said. Acobo believes Side Street Inn has its own style. “I don’t think it’s unique and different. I think it’s in its own style. … Every time you go to Side Street Inn, it’ll be the same type of eat that you had the last time. It’s

the simplicity and the consistency,” Acoba said, who has been in the restaurant business for more than 25 years. Acoba said that Chef Colin Nishida, the owner of Side Street Inn on Da Strip, opened the restaurant because he wanted to open up something that served good, local comfort food. Nishida also opened the first location, Side Street Inn on Hopaka Street, more than 20 years ago, and a second location, Fort Street Grill & Bar in the downtown area, which closed around 2010 at the time of the Kapahulu restaurant’s opening. Local celebrity chefs such as Roy Yamaguchi and Alan Wong have also frequented the two Side Street Inns, according to Acoba. The Side Street Inn restaurant on Hopaka was also featured on the Travel Channel’s Anthony Bourdain’s “No Reservations,” and Side Street Inn on Da Strip was featured on “Man vs. Food Nation.” Side Street Inn on Da Strip is located right out of the Makiki-Kaimukī area and a few minutes away from Waikīkī. “We decided that Kapahulu needed a local place, and now there’s a bunch of great eating in Kapahulu and it’s growing. ... You know, we’re out of the Makiki-Kaimukī area, the beach side, and we’re just a few minutes out of Waikīkī so that makes it really good,” Acoba said.

Address: 614 Kapahulu Ave. Hours: Mon-Fri 3 p.m.-12 a.m.; Sat-Sun 1 p.m.-12 a.m.. Last call for kitchen, 11:30 p.m. Contact: 808-739-3939 Website: sidestreetinn.com

Page 17 | Ka Leo | Wednesday, Sept. 18 2013

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Page 18 | Ka Leo | Wednesday, Sept. 18 2013

Blue Tree Café: not your ordinary coffee spot

PHOTOS BY KEN REYES AND AUSTIN KAMIMURA KA LEO O HAWAI‘I

KEN REYES Senior Staff Writer With people seeking a healthier, alternative way to have a cup of their favorite beverage, brand creator Juliann Gigi introduces a twist to the concept of coffee shops at Blue Tree Café. Blue Tree Café, which opened on Christmas Day in 2012, was founded by Kevin Aoki as a tribute to his “grandfather’s enterprising spirit.” But it was he and Gigi who created an idea where “customers can afford to eat and drink healthy, without breaking the bank … and hang out in a spot that is almost too good to share with others.” Gigi, who is also a holistic health consultant, discusses the concepts behind Blue Tree Café and what it has to offer to those who are seeking a healthier way of living while enjoying the coffee shop experience. What is the vision for Blue Tree Café? Our vision at Blue Tree is to be a place for everyone, to provide our customers with the healthiest products available and to really open their eyes to a healthier lifestyle.

What does the motto on the website, “Conscious Consumption,” mean? “Conscious Consumption” is exactly if you take the two words and separate them out. It’s to be conscious of everything that you are putting into your body, conscious of where the food is coming from, how it’s grown, who’s growing it and then also to be really aware of what the food is doing for you, so all the nutrients that can nourish your body with and provide for you. So at the café, we only use local or organic products. We try to support all the local farms, and if there are products that we can’t find locally or organically, most of the time we make them. So we make our own organic almond milk, we make our own kombucha, we use all the byproducts from our almond milk to make flour for our pastries, and we also make our own chai concentrate for tea. So we try to reduce our carbon footprint as much as we can and make sure our customers understand the value of the food that they are getting in their body. What is the inspiration for Blue Tree Café? The inspiration is really just to raise awareness for living a healthier lifestyle, and there are so few places

that actually follow through with being healthy. Everything that we do is raw, fresh-made, same-day, right in front of you; we don’t even use powders, we don’t use ice in our smoothies, it’s all fresh fruit and fresh ingredients. So after realizing that there weren’t too many places like that, we really wanted to have a place that other people could come and actually appreciate what it does for them. I heard the café also offers coaching as well. Yes, I’m a holistic health coach and we’re putting a couple other people through the program as well. We also have a naturopathic doctor, a Chinese herb specialist, an acupuncturist, a healing food chef: all that’s part of our team. What we can do together is really provide something for the whole person in a holistic method.

For the coaching, we do free consultations for the holistic coaching side, especially if they want to start the cleansing or detox programs, which are really big right now, and if not we can refer them out to other people if they want more details like doctors or acupuncturists. But our health coaches are here to coach people through their cleanse programs, usually the pre-cleanse and post-cleanse, and then also to stay on board and catch up with people to see how they’re acclimating to a healthier lifestyle. What are the café’s signature products? I think definitely our kombucha and our almond milk. Everyone comes in here and wants our almond milk in their smoothies. We sell it just plain. We also sell kombucha, which is like a Chinese fermented tea. I would say those two are our biggest ones that we sell. What makes Blue Tree stand out from other places? I think our products speak for themselves. I think it’s just the ingredients that we put in, our level of care and customer service for our

guests and being accommodating to our guests’ request.

What else is going on with Blue Tree? We bought that lot (in front of McKinley High School), and we’re gonna be doing something to support local farmers and artists and people that want to sell things that can’t necessarily afford to get into one of the bigger farmers’ market. We’re gonna do more of a local market coming up in the next six months on a weekend, so we’re really excited about that too. We’re gonna let the community dictate the jive and demand for it, and we’re starting to meet with a couple different vendors and people interested in selling their product and coming, so it’s just gonna evolve as the community evolves and really just tailor to what people in Kaka‘ako especially want. Address: 1009 Kapi‘olani Blvd. Hours: Mon-Thu 6 a.m.-9 p.m.; Fri 6 a.m.-10 p.m.; Sat 8 a.m.-10 p.m.; Sun 8 a.m.-7 p.m. Contact: 808-591-2033 Website: bluetreehawaii.com Twitter: @bluetreehawaii

Page 19 | Ka Leo | Wednesday, Sept. 18 2013

Chai-ing to lose all your money

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SUKKOT ACROSS AMERICA

Jackie Perreira Features Editor Chef Chai is a classy restaurant for special occasions. Such occasions include winning the lottery, your best friend winning the lottery or your parents winning the lottery. Otherwise there is little reason for college students to dine there. Despite this, my four friends and I decided to give it a Chai. As we looked over the menu it was as if we all heard the same thing: that sound in scary movies when the murderer is approaching and there’s nowhere to escape. Similarly, we were already seated so it would have been awkward and rude if we all just got up and left. At this realization, all of our wallets shed a tear. More wallet-tears fell when we realized that there was no way we could afford entreés. They ranged from $19-$40, so we decided to each order an appetizer as our meal. Appetizers ranged from $12-$35 (the most expensive dish was meant to serve two). I ordered the Apple Kim Chee Summer Rolls with Grilled Spicy Garlic Gochujang Shrimp ($14). Disappointingly, all I could really taste was the shrimp and some vague spiciness that tasted like neither kim chee nor gochujang. There was also a thick brown sauce clumped on the plate, which tasted mainly like barbecue sauce, and since the summer rolls themselves did not have much flavor, the sauce took precedence with my taste buds. Two of my friends ordered the Seafood Tortellini with Lobster Sauce, Sauteéd Corn and Edamame ($15). This was the sparsest appetizer of them all. It had only five tortellini, so that’s basically $3 per tortellini. Thankfully, it was delicious. The warm pasta was soft and the lobster sauce complemented it without overpowering the cheese within the pasta. Also ordered was the Fresh Ahi Katsu with Wasabi Yellow Curry Sauce and Tomato Mango Salsa ($15). The food actually covered a majority of the plate it was on, which was a relief after seeing that the tortellini and

Inspired by Mr. Sam Domb, Dedicated by Paul J. Taubman

Sunday, September 22nd, 2:00 PM - 6:00 PM PHOTOS BY CHASEN DAVIS / KA LEO O HAWAI‘I

The White Chocolate Truffle (top) and the Fresh Ahi Katsu (below) are both signature dishes at Chef Chai. summer rolls were clustered together in the middle of their dishes. The salty crispiness of the ahi katsu alongside the faint spiciness of the curry sauce would have been tasty by itself, but the fruit took it to a salty/sweet level that was enjoyable in the same way that kettle corn is. The best part of the evening was dessert. We ordered the Crème Brûlee Sampler ($9), which consisted of three little bowls of chocolate and Tahitian vanilla bean, Chai’s Tea and Thai coffee brûlees. Two of us ordered the Fried Caramelized Banana Cream Cheese ($8), deepfried stuffed tortilla with bananas, caramel and cream cheese, served with chocolate Grand Marnier sauce and fresh berries. My friends felt full after finishing it, which is saying a lot compared to our first course. I had the White Chocolate Amore Gelato Truffle ($9), a heart-shaped white chocolate gelato filled with raspberry sorbetto, served with raspberry guava puree, which had white chocolate drizzled over it in a lacy texture, with the truffle sitting prettily in the middle. The heavy taste of the chocolate balanced well with the sharp tartness of the raspberry sorbetto and guava puree, so it was easy to eat without feeling overwhelmed by sweetness. Most of the dishes were delicious. However, it was difficult to fully enjoy them because we all felt tense to know how much we were paying for such a small amount. Although we knew it would be pricey, we were

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add on some egg rolls! buy any entree and get 2 egg rolls not anticipating how bothered we would feel throughout the meal. That being said, Chef Chai is not an ideal restaurant for those of us who would like to pay our student loans back in a timely manner. Address: 1009 Kapi‘olani Boulevard Hours: Mon-Sun 4 p.m.-11 p.m. Contact: 808-585-0011 Website: chefchai.com

f r e e entrees include large salads, bowls, stirfresh and Udon. expires 10-18-13. Not valid with any other offer. Has no cash value.

StirFresh is located on the first floor of Campus Center Open 10am to 2pm Monday-friday

Page 20 | Ka Leo | Wednesday, Sept. 18 2013

Page 21 | Ka Leo | Wednesday, Sept. 18 2013

Page 22 | Ka Leo | Wednesday, Sept. 18 2013

Los Angeles Times Daily Crossword Puzzle

Fuel Your Body Well

Edited by Rich Norris and Joyce Lewis

At a market cooperatively owned by over 4,000 of your fellow students, faculty and community members

ACROSS 1 Nation between Togo and Nigeria 6 “Look over here!” 10 CSNY member 14 Private line? 15 Elevator man 16 “It’s clear now” 17 *Edward Cullen’s rival for Bella’s hand, in the “Twilight” series 19 Genghis __ 20 “The Plains of Passage” author 21 Former SSR 22 Pharmaceutical rep’s samples 23 *She played Michelle on “Full House” 26 Dogpatch creator 31 Alley cats, e.g. 33 Some crowns 34 Desert tableland 35 Blue bird 37 Looking for a fight 38 Suffix with infer 39 Cook, in a way 41 Bar bowl item 42 “Don’t tell me!” 44 2007 “American Idol” winner Sparks 45 *Brother of Helen of Troy, some say 47 Fails to pronounce 48 Image to identify on a driver’s license exam 51 Drifters 53 Diarist Anaïs 54 Neighbor of a Cambodian 58 Short race, briefly 59 *Beach Boys title girl 62 Ruse 63 Duel tool 64 Target Field team, and each pair of intersecting names in the answers to starred clues 65 Funny Dame 66 Bombs

67 Narrow piece, as of cloth DOWN 1 __ California 2 *Biblical birthright seller 3 “Great shot!” 4 Teen Vogue subject 5 Lincoln’s st. 6 Beer garden music 7 Super Bowl I and II MVP 8 [Not my error] 9 “That wasn’t nice” 10 Former Soviet leader Khrushchev 11 *“High Crimes” actress 12 Corporate emblem 13 Egg sources 18 Bruises partner 22 Shade provider 24 North Sea feeder 25 Naut. speed units 26 Env. router 27 Stay awake in bed 28 *Source of an age-old medicinal oil 29 Part of MOMA 30 Promotional bribes 32 Composer Erik 34 Cattle call 36 Hankerings 38 “Need You Tonight” band 40 First name in shipping 43 1963 Newman/Neal film 44 *“Today” correspondent __ Bush Hager 46 Start of a show-off kid’s cry 49 How traditional Chinese brides dress 50 Taunts 51 Garden waterer 52 Burned, in a high-tech way 54 “I __ I taw ...” 55 It may have highlights 56 Years, to Caesar 57 Clouseau’s rank: Abbr. 59 Place to sleep 60 Bart’s Squishee provider 61 ACLU concerns

2643 S King Street

Can Food Drive

Wednesday, September 18 10 AM - 2 PM In front of Ka Leo Office Get in the Groove of Giving Contact PR@kaleo.org for more info

Poke “POH-keh” The Hawaiian word for “slice or cut into pieces”. The ancient Hawaiian version of poke included pieces of ﬁsh with skin and bone intact and condiments such as sea salt, limu (seaweed) and ’inamona (kukui nut). Poke is always made with raw tuna which is low in fat and very high in protein, not to mention vitamins BB -12, iron and magnesium to fuel your daily workout and study sessions. Stop by Kokua Market for our fresh, never frozen poke or scan this QR Code to check out Farley Rossiter, Kokua Fish Monger in action

Open Daily 8 - 9

Free WiFi in the Kokua Courtyard

941-1922

www.kokua.coop

Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 thru 9. Puzzles will become progressively more difﬁcult through the week. Solutions, tips and computer program at www.sudoku.com Go to www.kaleo.org for this puzzle’s solution.

Page 23 | Ka Leo | Wednesday, Sept. 18 2013

Where’s your next ‘coffice’? Joseph Han Managing Editor Once your routine for studying kicks in, you’ll have a go-to place for meeting groups or a sanctuary to get your work done. Here are a few places to lay down your settling grounds for sustenance and productivity. BRUE BAR Recently opened Brue Bar has a minimal menu but offers the essentials. There are no lattes around here, so be sure to take your espresso straight – they offer sparkling water to cleanse your palette – and try their brews. Don’t order a double shot of espresso and add milk in it since this will be frowned upon. They also serve pastries and muffins. The tables are made of a refurbished Hawai‘i Pacific University basketball court, so furniture doesn’t get cooler than that. Address: 119 Merchant St. Hours: Mon-Fri 7 a.m.-5 p.m.

ALL PHOTOS BY AUSTIN KAMIMURA

GLAZERS Tucked away near Puck’s Alley, Seattleinspired Glazers is a quaint coffee shop. The basics are offered on the menu, as well as a handful of pastries. Tables and chairs run along the walls with a few in the middle of the shop, with outlets available around each. Desks seat two but with limited space. While you can find a spot to settle down at most times, even if you don’t stay to study, the trip for the coffee itself is worthwhile. Address: 2700 S. King St. Hours: Mon-Thu 7 a.m.-11 p.m.; Fri 7 a.m.-9 p.m.; Sat-Sun 8 a.m.-11 p.m. Website: glazerscoffee.com

KISSATEN Open all day, Kissaten offers a vast menu that includes tomato bisque, pho, sandwiches, melts, pasta, mac and cheese and salads. Wi-Fi is available upon purchase and must be renewed after every hour – an incentive to keep you buying. Kissaten is a good place to power through a meal and your work, but expect this place to be crowded around high-traffic exam weeks. You can even purchase ice cream. Address: 88 Piikoi St. Hours: 24/7 Website: kissatencafe.com

TEA FARM CAFÉ If you need a calm place to get work done or somewhere to settle down for some downtime, Tea Farm Café is worth the mention – they have iced coffee. Students get 10 percent off, and this café offers a library of teas: green, oolong, black, chai, herbal, white and pu-erh. Along with a clean and minimalist setting for concentration or conversation, the Tea Farm also offers sandwiches and wraps, croissants, soups, salads and desserts (the ice cream fondue is a must share). Address: 2600 S. King St. #106 Hours: Sun-Fri 9 a.m.-10 p.m.; Sat 10 a.m.-10 p.m. Website: theteafarm.com

Page 24 | Ka Leo | Wednesday, Sept. 18 2013

The Curb Espresso Bar caters to fine palates

A kiosk like the one used for The Curb Espresso Bar can cost anywhere from $80,000 to $200,000. The Curb owner Sumner Ohye built this one himself using plywood, parts of shipping crates and chalkboard. PHOTOS BY CHASEN DAVIS/ KA LEO O HAWAI‘I

Jackie Perreira Features Editor Some days are unbearable without coffee, and for those of us who are on campus from the early morning to late afternoon, waiting in line for it can be just as miserable. To make things easier, The Curb Espresso Bar has opened in Sinclair Library. “I think having coffee in the library makes it fun,” The Curb owner Sumner Ohye said. “Makes it like a cool hangout spot, makes it easier to have a study session there.” In addition to convenience, The Curb Espresso Bar is intended for those who love coffee for more than just waking up. “If you just want coffee and want for it to be fast then by all means, go to the Espresso Bar,” he said. “And if you want a coffee experience that’s very unique, you can go there as well. Like, people from off campus will go there for coffee.” Compared to their Paradise Palms location, there are fewer items and sizes to choose from, but part of its uniqueness lies in the attention that is afforded to each drink. In a sense, less is more.

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“We’re just doing a really clean menu,” he said. “We understand it’s not going to be for everybody, but it’ll be like our premium line. … It’ll be less things, but the focus will be really high on each thing we do.” Their menu offers a selection of specialty roasts such as Stumptown, Isla and Intelligentsia, with each roast hosting definitive traits. Intelligentsia emphasizes freshness. “Intelligentsia is more artisan,” he said. “Where if something runs out, that’s fi ne. They focus on seasons. They don’t want the same coffee year-round. If you have the same coffee yearround, you’re not drinking fresh coffee. If something is harvested seven months of the year, you shouldn’t be drinking it for 12 months.” By serving these roasts, The Curb hopes to open up a dialogue with fellow coffee aficionados. “It makes it easier for us to interact with customers,” he said. “Because when they come in we can talk about its origin, blend or varietal or brew method. … It’s a really fun conversation.” The Curb Espresso Bar is open on weekdays from 7 a.m. to 2 p.m on the first floor of Sinclair Library.

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