The Grilled Asparagus Salad personifies the elegant simplicity of Grand Cafe & Bakery in Chinatown, where the menu ranges between diner classics (corned beef hash at breakfast, chicken pot pie at lunch) and more contemporary creations.
	ADVERTISER LIBRARY PHOTO | May 26, 2006

The quintessential clean, well-lighted place, Grand Cafe, tucked away on a Chinatown side street, has a new chef, Tony Vierra, great grandson of a man who operated a restaurant of the same name in the early years of the 20th century. Vierra's menus range between diner classics (corned beef hash at breakfast, chicken pot pie at lunch) and contemporary creations (beet and goat cheese salad, Italian-style asparagus-and-egg atop crisp toast). The bakery end of things has been somewhat de-emphasized, but desserts and pastries, though not all house-made, are delicious. At breakfast, the coffee is hot and well-made, the Island Bananas Foster French Toast is decadent and filling, the Kahuku papaya is as sweet as a good morning kiss.

31 N. Pauahi St. 531-0001. Breakfast: 7-10:30 a.m. Lunch: 10:30 a.m.-1:30 p.m. Tuesday-Friday; Brunch: 8 a.m.-1 p.m. Saturday and Sunday; Dinner 5:15-7:45 first Friday of each month. Closed Monday. Reservations recommended. Checks accepted. VS, MC. Breakfast: $. Lunch and Brunch: $$. Dinner: $$$.

Web site: www.grandcafeandbakery.com

Checks: Local checks and travelers’ checks only