Ed Kenney's second Kaimuki restaurant draws on the deep pantry of Hawaii's multicultural food history to create modern Hawaiian dishes with authentic roots. Dishes like taro hummus, salt-cured ahi, and kalbi short rib with kimchi rice are both inventive and grounded. The brunch service shines with sourdough banana pancakes and pork sisig eggs.
Tip: Brunch on weekends is where this restaurant truly shines. The sourdough banana pancakes and pork sisig are must-orders. Reserve for dinner — the small dining room fills fast.
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