As grandson of the restaurant's founder, chef and co-owner Anthony Vierra has put the "grand" back into the contemporary cuisine at Chinatown's Grand Cafe & Bakery.
From the restaurant's website:
"The Grand Cafe & Bakery has been re-established in the former Wing Coffee building circa 1916. Our foods and recipes reflect a Honolulu of the early 1920s. We welcome you to the Grand Cafe & Bakery; invite to enjoy fresh, tasty, seasonal foods, warm surroundings, and a special spot in downtown Chinatown!"
Full bar. Serving breakfast and lunch Tue–Fri, early dinner Fri–Sat. Sat–Sun brunch 8 am–1 pm. Closed Mon.
"Talented chef Tony Vierra — the great-grandson of Ti Chong Ho, who once operated a restaurant of the same name — creates contemporary seasonal menus (Tipsy Cranberry Salad with marinated cranberries, walnuts, blue cheese and greens; Caramelized Hanger Steak with truffled frites and bacon-shallot jus), as well as updated diner classics (corned beef hash, chicken pot pie)."
— Honolulu Star-Advertiser
As grandson of the restaurant's founder, chef and co-owner Anthony Vierra has put the "grand" back into the contemporary cuisine at Chinatown's Grand Cafe & Bakery.
From the restaurant's website:
"The Grand Cafe & Bakery has been re-established in the former Wing Coffee building circa 1916. Our foods and recipes reflect a Honolulu of the early 1920s. We welcome you to the Grand Cafe & Bakery; invite to enjoy fresh, tasty, seasonal foods, warm surroundings, and a special spot in downtown Chinatown!"
Full bar. Serving breakfast and lunch Tue–Fri, early dinner Fri–Sat. Sat–Sun brunch 8 am–1 pm. Closed Mon.
"Talented chef Tony Vierra — the great-grandson of Ti Chong Ho, who once operated a restaurant of the same name — creates contemporary seasonal menus (Tipsy Cranberry Salad with marinated cranberries, walnuts, blue cheese and greens; Caramelized Hanger Steak with truffled frites and bacon-shallot jus), as well as updated diner classics (corned beef hash, chicken pot pie)."
— Honolulu Star-Advertiser