#EATLOCAL : KOKO HEAD CAFE
Lately, my Instagram feed has been blowing up with delicious photos of Koko Head Cafe‘s Cornflake French Toast. After constantly seeing this tasty breakfast entree and getting a referral from a friend in the food and restaurant industry, I decided to visit during Spring Break.
Last Friday, I went on a foodie adventure with my friend Matt and we made our way to Kaimuki to check out this Island Style Brunch eatery for ourselves. Without hesitation, I searched the menu for the Cornflake French Toast and my inner fat kid, Big Bertha, squealed with delight when she saw the description: Billionaire’s Bacon, Creamy Black Pepper Maple and Frosted Flake gelato. In addition to my Cornflake French Toast, I couldn’t resist ordering their Homemade Shinsato Farms Maple Sriracha Sausage.
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Matt ordered their Hawaiian Style pancakes topped with a melody fresh fruit and a side order of their home-made, grass-fed beef pastrami. We expected to see the traditional, thin slices of pastrami found in sandwiches, and were pleasantly surprised to see a beautiful presentation of thick, cooked to perfection slices of meaty goodness.
Normally, I’ve never been a breakfast person, however, Koko Head Cafe has transformed my opinion about the most important meal of the day. I’m also in love with Koko Head Cafe’s commitment in supporting local farmers, and their conscious decision to create a locally sourced, and sustainable menu.
If you’re looking for your newest breakfast destination, the recently opened Koko Head Cafe eatery is your best bet. By the way, it happens to be run by Season One Top Chef chefestant (chef and contestant) Leeanne Wong.
Originally published March 31, 2014.
