Clik here to view.
The Grand Cafe & Bakery has found a new home at the Hawai'i State Art Museum. It will offer sandwiches such as 'Wilbur's Last Stand' (ham and cheese). --Grand Cafe & Bakery
Grand Cafe at the HiSAM: Fans of the Grand Cafe & Bakery, formerly on North Pauahi Street, will be happy to learn the eatery has found a new home at the Hawai’i State Art Museum and is expected to open for breakfast and lunch in mid-January.
Owners Patsy Izumo, Mona Chang Vierra and Vierra’s son, executive chef Anthony Vierra, will offer longtime Grand Cafe favorites like Bananas Foster French Toast and Cola Braised Short Ribs.
During the day, a new “Take Me Along” menu will offer sandwiches including the “Sorry Charlie” (tuna) along with “Wilbur’s Last Stand” (ham and cheese) and “Fowl Play” (chicken). There will also be a coffee bar, pasta salads and salads to go along with Grand Cafe’s popular petit pastries, croissants and old-fashioned lemon cake.
Grand Cafe will offer both dine-in and takeout lunch at the HiSAM (in the former downtown@theHiSAM) space, 250 S. Hotel St. Breakfast will be served from 7:30 to 10:30 a.m. and lunch from 11 a.m. to 2 p.m. Mondays through Fridays. Sunday brunch will be served from 8 a.m. to 1:30 p.m. Call 531-0001.
Vino Paella: Vino Italian Tapas & Wine Bar is offering “Paella Night” on Saturday. Chef Keith Endo is dusting off his paella pan and cooking up his own version of the Spanish seafood and rice specialty.
Spanish Albarino, the perfect accompaniment, will be available by the glass.
The special will be on a first-come, first-served basis. Vino’s regular menu will also be available. Vino is at Waterfront Plaza, 500 Ala Moana Blvd. Call 533-4476.
Clik here to view.
The Grand Cafe burger will be among the eatery's offerings at its new location. --Grand Cafe & Bakery
Macrobiotic Dinner: Made a resolution to clean up your diet in 2013? Start off the year right at a vegan, gluten-free macrobiotic dinner Jan. 23.
The menu features a white bean, butternut squash, shiitake, portabello mushroom and kale stew; fried rice balls; arame (kelp) with carrot, onion and green beans; pressed salad; and Sakura cheesecake.
The dinner runs 6 to 8 p.m. at Church of the Crossroads, 1212 University Ave. Plates are $20 in advance or $22 at the door for both dine-in and takeout. Reserve a space by Jan. 20 at macrocommhi@hawaii.rr.com.
Saturday Soiree: Brasserie Du Vin’s Saturday Soiree takes place every third Saturday of the month.
This month’s dinner menu, set for Jan. 19, offers three courses starting with an ahi nicoise salad with tarragon-dijon vinaigrette, braised Shinsato pork shoulder in a Burgundy wine-porcini sauce and brie au gratin. Dessert is a blackberry and goat cheese creme brulee.
Cost for the prix-fixe menu is $35. Du Vin’s regular menu will also be available. Du Vin is at 1115 Bethel St. Call 545-1115 or visit www.brasserieduvin.com.
Brewer’s Table: Brasserie Du Vin’s monthly “Brewer’s Table” this month will celebrate the tastiest beers of 2012 at 6 p.m. Jan. 25.
Chef Marco Elder is offering a four-course menu to be paired with brews selected by local beer enthusiasts Andy Baker and Tim Quirante.
Throw back a pint of Mehana Humpback Blue for starters.
The first course is a shredded duck confit salad paired with Samuel Adams Cherry Wheat followed by smoked ahi and ginger rice cake paired with Hawai’i Nui Southern Cross.
Third course is a mango-glazed Shinsato pork served over roast Brussels sprouts and creamy sweet potato salad paired with Anchor Brewing Co.’s “Our Special Ale.”
Dessert is a mission fig and pistachio clafoutis (custard cake) paired with Sierra Nevada Ovila Golden Ale.
Cost is $50 per person. Guests receive a commemorative pint glass. Reservations are recommended; call 545-1115.