Bookmark and Share Email this page Email Print this page Print Feed Feed
Friday, January 18, 2013

Grand Cafe and Bakery reopens and HASR Bistro's grand opening

Above: Grand Cafe and Bakery in the HiSAM

The downtown lunch crowd has been lamenting the loss of Downtown at the HiSAM ever since it closed in September. Stepping in to fill the void: Grand Cafe, which opened on Monday. It's added little touches reminiscent of its homey Chinatown space: upholstered banquettes along the far wall, wicker chairs, black and white photos of Honolulu, a baked goods case at the entrance.

At the moment, it's open weekdays for breakfast and lunch and for Sunday brunch. For now, the menu is similar to the old one, with Grand Cafe's famous cola-braised short ribs and reuben. Starting next Tuesday, takeout options include ready-made soups, salads and sandwiches like Wilbur's Last Stand (ham and swiss) and Fowl Play (turkey).

Grand Cafe and Bakery at the HiSAM, 531-0001

Back in the old Grand Cafe space, HASR Bistro will be having a grand opening party on Sunday. It's been open since October, but owner Terry Kakazu and chef Rodney Uyehara have been too busy, well, running a restaurant. For the party, expect food stations with baby back ribs and wing dings and three wine stations throughout the restaurant and courtyard. As for entertainment, Kakazu says it will be "like a big jam session," with Society of Seven LV, Patrick Koh, Kalei Rivers, Gail Mack, Little Albert and more. (Kakazu's other spot, Terry's Place, in Chinatown Cultural Plaza, is a live music venue.) Call if you're coming and pay at the door.

$50, Sunday, January 20 from 5 to 9 p.m., 31 N. Pauahi St., 533-4277,

Posted on Friday, January 18, 2013 in Permalink

Have Feedback? Suggestions? Email us!

About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.


Enter your email address