Savor these home-style flavors made carefully from scratchA La Carte
November 24, 2019
Story By: Brandon Bosworth | Photos by: MOKE’S BREAD & BREAKFAST
Moke’s Bread & Breakfast has been satisfying hungry guests on the Windward side with classic, home-style food ever since opening in 2004. Now, townies can conveniently enjoy the same tasty fare at Moke’s Kaimuki location, which opened about six months ago.
“We’ve always liked Kaimuki,” says brand manager Keola Warren. “There’s lots of good food here, and our family has connections here. We’re a family business, and it’s very important for us to treat customers and staff like ohana.”
Moke’s Bread & Breakfast was founded by his father, Moke Warren, who graduated from the culinary program at Kapiolani Community College. Moke later honed his culinary skills (and his knives) as head butcher for George Mavrothalassitis, better known as Chef Mavro, at the Halekulani Hotel. He still oversees the restaurants bearing his name, teaching staff members how to cut meat and bake bread.
Moke’s is especially well-known for Lilikoi Pancakes (short stack $8.95; full stack $9.95). “We use my grandmother’s from-scratch pancake recipe topped with our delightfully sweet and tart lilikoi cream sauce,” says Keola.
For especially hearty appetites, there is the Corned Beef Breakfast ($13.50). Slow-cooked beef brisket is mixed with potatoes and green onions, then served with two eggs, rice or hash browns, and toast.
“We aren’t trying to reinvent the wheel,” concludes Keola. “We just serve good, honest food at an affordable price, taking the time to make everything from scratch.”
TRY THE RYE
Moke’s Bread & Breakfast prides itself on its fresh, homemade bread. The commitment to quality is evident in the Reuben Sandwich ($11.95). Generous portions of thinly sliced corned beef are served on dark rye bread topped with Swiss cheese, sauerkraut and Thousand Island dressing, then served with potato chips or tossed green salad. “We bake our bread fresh daily,” says brand manager Keola Warren, noting that people “don’t see much rye like this in Hawaii.”