Aloha Crepes serves dessert all day. Of course, it's in the form of a crepe, so the light treat seems somehow appropriate for breakfast, even if you order the Aloha crepe?loaded with Nutella, a sauce of sour cream and brown sugar, strawberries, whipped cream, and powdered sugar. For something more savory, crepes can be stuffed with portobello mushrooms or grilled chicken or made into pizza-like envelopes that, with the correct postage, the US Postal Service will deliver. For a lighter dessert option, Aloha Snowflakes promise a treat that's part ice cream, part shaved ice with the consistency of frozen cotton candy. Snow ice comes in a variety of flavors made from fresh fruits, juices, and extracts with added milk.
Chef JJ built himself an empire out of sugar, complete with chocolate pyramids covered in cocoa powder. He wanted to bring all things European to Hawaii, so he founded JJ Bistro & French Pastry, where he crafts delectable desserts and a menu of entrees fusing French influence with local ingredients. His baked lamb wellington features crisp bell pepper within a shelf of flaky pastry, and his seafood brioche combines the daily catch with shiitake mushrooms and black-pepper sauce. In addition to the aforementioned chocolate pyramids, he crafts key-lime tarts, chocolate-banana confit, and black-currant cassis in individual servings. He just uses bigger mixing bowls to create the same mouthwatering cakes for birthdays or weddings.
Despite the general European flair, the chef can't resist showing off local cuisine in all its glory with his daily specials of fresh-caught seafood. The mini seafood menu features shrimp, mussels, crab, and lobster, cooked to order and bedecked in one of four sauces, such as garlic butter or J'Jun sauce, Chef JJ's blend of Cajun spices with seldom-used contractions.
Chef Alan Takasaki's career began kind of how you'd expect: washing dishes. From there, his journey split from the beaten path. Sure, he worked in esteemed restaurants across the world. But he also had all his belongings stolen in Europe, a twist of fate that forced him to move back to Hawaii. When he finally opened Le Bistro, it was just before September 11, 2001—an unfortunate time for businesses everywhere, but especially new ones. The chef persevered and eventually became celebrated in Niu Valley.
When Wine and Dine Hawaii asked Chef Takasaki about his style of food, he simply answered, "I don't really know what it is." Free from the burden of having to pigeonhole his cooking, he's created an eclectic menu of traditional French dishes with a Hawaiian twist. Sure, he whips up bistro classics, such as escargot and steak in cognac sauce, but he also highlights the island's Japanese influences with entrees such as teriyaki chicken and hibachi-style grilled beef skewers.
You've heard the phrase a diamond in the rough, but in this case, the rough is the Niu Valley Shopping Center. With fancy script scrawled above its double doors, Le Bistro hints to passersby that it's more refined than the neighboring fast-food restaurants. Inside, its crisp white tablecloths and dark-wood trim infuse the space with just enough opulence. And that's exactly what Chef Takasaki was shooting for. "I just want this to be someplace that's friendly and comfortable," he told Honolulu Pulse.
Despite its thin and delicate appearance, the crepe is a stronghold, capable of holding delicious bundles within its soft shell. At Delice Crepes, these bundles range from savory combinations of chicken and mozzarella to the sweet Keiki crepe, stuffed with peanut butter and blackberry jam. Each of these crepes is made from scratch?a feat made all the more impressive by the fact that the kitchen is a vintage red-and-white Volkswagon.
Owner and chef Jonathan Pajot, who grew up in France, prefers to use gluten-free buckwheat flour for the savory side of the menu. He also seeks out organic ingredients, including fresh avocados, bananas, tomatoes, and spinach. Just steps away from the food truck, a few tables dressed in checkered cloth serve as an outdoor dining room, saving patrons the trouble of bringing their own table and chandelier from home.
La Tour Cafe beckons diners with a menu of light cuisine, homemade soups, and freshly ground, locally roasted coffee. Turkey and sundried-tomato paninis come slathered with provolone or the baked-chicken pesto, spinach, and swiss cheese, and then leave the kitchen with a golden tan ($8.50). All sandwiches grace tables with their presence alongside a house salad, house-made pickles, and a variety of legal eating utensils. After 10:30 a.m., flatbreads such as the margherita strut down the dining-room runway flaunting the fresh mozzarella, basil, and tomato ($10), and the kalua pork seduces tongues with lomi tomatoes, taco sauce, and sour cream ($12).
A member of the Natural Products Association, Kale's Natural Foods stocks a full array of organic edibles in addition to natural vitamins, supplements, remedies, body care, and pet care for the health-conscious individual. Its deli was rated by Haute Living magazine as one of the top five vegetarian restaurants in the state of Hawaii.