Staff members at Green Snow carefully shave blocks of ice into very fine pieces before infusing the desserts with flavors. Local specialties include guava, lychee, and lilikoi––a juicy passionfruit. They also use the icy medium to duplicate other drinks such as root beer. The staffers then top off frosty concoctions with sweetened condensed milk, azuki beans, or li hing plum powder.
Cuisine Type: Dessert and savory crepes
Handicap Accessible: Yes
Number of Tables: 1?5
Parking: Parking lot
Most Popular Offering: Banana Jamma, Oreo Funk, turkey pesto
Outdoor Seating: Yes
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.
The Wetzel name wasn’t always a source of pride. As a kid, Rick Wetzel grew accustomed to hearing, “Hey Wetzel, you pretzel!” on the playground. But the teasing inspired a quest for the tastiest soft pretzel, one that eventually blossomed into Wetzel’s Pretzels. After years in Nestle’s marketing department, Rick and coworker Bill Phelps channeled Rick’s soft-pretzel recipe into a chain of shops. They make hand-rolled, oven-baked pretzels that sit for only 30 minutes before being sold or chucked, an example that might be in the dictionary under "fresh," if Babe Ruth using his bat as a pool cue weren't already there. And though the buttered and salted Wetzel’s Original still occupies a spot on the menu, a flurry of imaginative flavors fills its other slots, from Sinful Cinnamon to Jalaroni, a cheesy pretzel scattered with pepperoni and jalapeños.
Comparing their dessert creations to "frozen cotton candy," the servers at Snow Factory Kaneohe scoop icy cupfuls of their signature snow, available in more than 20 flavors crafted from icy fruit, juice, and milk. Clocking in at less than 150 calories per serving, plain snow ($3.25–$4.75) is as light as a set of helium-filled barbells and arrives in flavors such as blueberry, coffee, and lychee. Snow combos ($4.75–$6.65) don edible accessories, such as the strawberry-and-vanilla snow combo, which crowns itself with mochi, chocolate syrup, condensed milk, and adzuki beans.
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.