Grand Cafe & Bakery   At Grand Cafe & Bakery, Tony Vierra, great-grandson of Ti Chong Ho, who operated a restaurant of the same name in the early years of the 20th century, has created seasonal menus of updated diner classics (corned-beef hash at breakfast, chicken pot pie at lunch) and contemporary creations (salad of roasted Fuji apples, candied walnuts and Maytag blue cheese; roasted pork with mushroom ragout, molasses essence and cranberry demiglace). Desserts and pastries, though not all house-made, are delicious. At breakfast, the well-made coffee goes well with the decadent Island Bananas Foster French Toast and the Sunrise sandwich Black Forest ham, eggs, cheese, garlic aoili is a hearty start. Everything about the place is crisp and well done, from the plating to the decor. It's still BYOB.  31 N. Pauahi St. 531-0001, 7:30 a.m.-2 p.m. Tuesdays-Wed-nesdays; 7:30 a.m.-2 p.m., 5:30-8 p.m. Thursdays-Fridays; 8 a.m.-1 p.m., 5:30-8 p.m. Saturdays; 8 a.m.-1 p.m. Sundays. Reservations recommended. MC, VS. Checks accepted. Breakfast: $. Lunch and brunch: $$. Dinner: $$$.  Web site: www.grandcafeandbakery.com