A big ‘bravo’ to brunchAli Carte Columns
February 1, 2015
Story By: Ali Resich |
In recent years, one of the fastest-growing trends in Honolulu’s dining scene has been brunch, and a central restaurant in that movement has been YogurStory. What started out as a soft-serve yogurt cafe in 2010 quickly gained attention as the place to go for coffee, sweets and a host of unique brunch items such as dessert waffles and local fusion dishes. Before long, the eatery’s focus shifted from the yogurt selection to making room for a bar, an expanded menu and a successful road to becoming the popular full-service dining spot that it is today.
Menu items that showcase the perfect mix of breakfast and lunch steal the show at this Keeaumoku Street eatery. As server Jafferson Anien describes, the restaurant is “different from your usual brunch eateries.” This stand-out, star quality can be attributed to an original and creative fusion of European and Asian flavors that make for dishes you won’t find anywhere else.
With a presentation that perfectly depicts its uniqueness, Ube Pancakes ($12) is one such dish. This signature offering combines Okinawan sweet potato pancakes with a fantastically bright, purple ube sauce accented with coconut goodness. While indulgent and comforting, the dish holds the right amount of sweetness without being over-the-top.
For those savory-seekers, Prime Rib Skillet ($13) poses just the feast to satisfy. Bringing a gourmet touch to tater tots, succulent prime rib is mixed with zucchini, bell pepper and onion, and then topped with a sunny-side-up egg and hearty white gravy.
As the restaurant is known for sprinkling its menu items with all kinds of local flair, Hurricane Rice Bowl ($15) bursts with Korean flavors. Presenting a twist on bibimbap, the mouthwatering dish sizzles with bacon kimchee fried rice adorned with Korean vegetables, strips of kabiyaki prime rib and a poached egg on top. This flurry of flavor is taken to the next level with the addition of kochujang sauce on the side, which is made from red pepper paste. “If you like spicy (food), just add that in and mix it up to add more spicy flavor,” advises Anien.
The server adds that there is plenty for patrons’ taste buds to look forward to, as executive chef Brandon Stover has some new items in the works. And in the wide world of brunch fare, all it takes is one bite of these goodies for you to be hooked — end of story.
815 Keeaumoku St., Ste. 105
Daily, 8 a.m.-2 p.m.
Note: Parking available on both sides of the restaurant