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Wednesday, November 2, 2011

Yogur Story: Brunch in Honolulu

Red velvet waffle

Complain and you shall receive. I’ve heard people complain about there not being enough brunch options in Honolulu, but lately, a number of places have opened accommodating late-risers’ weekend breakfast schedule, even if that means 3 p.m. ... or beyond. One of the most popular: Yogur Story. At first, Yogur Story, as you might gather from the name, tried to capitalize on the self-serve frozen yogurt trend. But it has since morphed into a chic bi-level brunch spot, and the frozen yogurt has been pushed into a corner, literally. 

The toppings bar is minimized and the dessert case gone. But that doesn't mean Yogur Story has given up on sweets. Rather, there's a whole waffle menu that does for waffles what Cinnamon's in Kailua does for pancakes. So that means a red velvet waffle with taro cream cheese, chocolate sauce and a red velvet crumble; a Dulce de Leche waffle with pecan pretzel crunch, caramel, caramelized banana and whipped cream; and Strawberries and Cream, a strawberry waffle with cheesecake chunks, raspberry sauce, creme anglaise and fresh strawberries.

The Oinker

It all sounds fun, but in reality, it's a bit too sweet of a breakfast for me. I prefer The Oinker, which is just as over-the-top as the waffles, but in a savory way. It's their Fat Pig fried rice, which includes bacon, ham and pork adobo, topped with two eggs and a side of Portuguese sausage. Oh, and there's chicharrones on top, too. It's actually more civilized than it sounds.

The banh mi isn't much of a banh mi (where's the pate spread?) but it's a decent chicken curry sandwich with a carrot mango slaw and sriracha mayo.

It’s not a bad place to spend a weekend morning (or afternoon—brunch is served until 5 p.m. and waffles served all day), with a cheerful hum of people, bright and relaxed enough to read the Sunday paper over brunch.

Yogur Story, 815 Keeaumoku St., 942-0505. Open from 8 a.m. to 9:30 p.m.

Posted on Wednesday, November 2, 2011 in Permalink

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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.



 

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