Get out of bed for ‘Bread & Breakfast’Inside Feature
March 8, 2020
Story By: Caroline Wright | Photos by: ANTHONY CONSILLIO
Last April, East Oahu residents rejoiced with the arrival of Moke’s Bread & Breakfast on 11th Avenue in Kaimuki. Savvy locals who spend time in Kailua and are familiar with the Hoolai Street eatery of the same name knew they’d soon be treated to Moke’s wonderful homestyle fare in their own Kaimuki neighborhood.
And it’s been an exciting year! Moke’s continues to build its popular brand with the same breakfast treats, sandwiches, and salads that made it famous on the Windward side.
“The Lilikoi Pancakes are divine, our homemade corned beef hash will hit the spot, and the Kualoa Loco Moco is a perfect example of farm-to-table dining,” says brand manager Keola Warren with pride.
As the son of co-founders Moke and Teri Warren, Keola was raised in the family business, which opened 15 years ago in Kailua and rapidly became popular for delectable breakfast fare served all day, and a small but lovely selection of lunch items, plus specials and rotating daily options like frittatas and muffins.
Given the training and background of chef Moke Warren, it’s no surprise that every item here is impeccably prepared with the finest, freshest ingredients. Born and raised on Oahu, he graduated from Kapiolani Community College’s acclaimed culinary program and worked under chef Mavro. With support from Keola and his sister Leilani, chef Moke and his wife, Teri, opened their Kailua restaurant in 2004.
“Kamaaina love the fact that we are a small family-owned business,” says Keola. “We talk to all of our guests, get to know them and their families, and take pride in them returning frequently.” Start your day with a plate of sunshine at Moke’s Bread & Breakfast. Breakfast at Moke’s is served all day, every day except Tuesday, from 6:30 a.m. to 2 p.m.; lunch starts at 11 a.m. Decor and atmosphere are comfortable and casual.
“We want everyone to feel welcomed and relaxed when they dine with us,” Keola says. “We hope to be a safe place for people to come and recharge with some good food and drink, and a smiling face.”
MAKE YOU LOCO
“The Loco Moke ($15.95) is our take on a Loco Moco,” says brand manager Keola Warren, adding that it’s his own personal favorite breakfast item. “My father, Moke, was a butcher for many years before opening the restaurant. We use rib-eye instead of hamburger patties, and cut the steaks individually by hand. Also, our brown gravy is from scratch and is absolutely delicious. That’s the key to the dish!”
DASH FOR THIS HASH
With flavors that might have come directly from heaven’s kitchen, Moke’s Corned Beef Hash ($13.50) hits the spot. It’s served with two eggs, toast, and rice or hash browns. “We make the corned beef from scratch and mix it with potato and green onion,” says Warren. “It’s a very simple but delicious recipe. Most people don’t want to take the time to make it right!” Moke’s makes it right.
CELEBRATE WITH REUBEN
National Reuben Day is March 14! For one of the best versions of this classic sandwich you’ll ever find, visit either location of Moke’s Bread & Breakfast after 11 a.m. on March 14 and enjoy a very special deal: Buy one Reuben for $11.95, and get the second for 50 percent off. Made with homemade dark rye bread piled high with thinly sliced brisket, sauerkraut, Thousand Island dressing, and melted Swiss cheese, Moke’s Reuben is a sandwich to be celebrated.
OH BOY, LILIKOI
With one taste you’ll know immediately why Lilikoi Pancakes are the most popular dish at Moke’s Bread & Breakfast. “The pancakes are made from scratch and are my grandmother’s recipe,” says Warren. “The lilikoi is sourced from the Big Island, and adds a wonderful balance of tartness and sweetness. We call it liquid gold.” Order a short stack of two cakes for $8.95, or treat yourself with a full stack of three for $9.95.