When owner, baker, and avid diver Tom Pickett spears an ono and smokes it himself, his catch appears on the Billie Holiday pizza, guaranteed to obliterate the blues with its brilliant notes of Swiss chard, roasted onions, Gorgonzola-rosemary sauce, and mozzarella. And the much-loved bakery puts out guava sourdough; coconut cream-filled chocolate éclairs (yum!); blackberry-white chocolate scones; and other fine baked goods. The breads go well with the soups and hot lunch specials, and the pastries with the new full-service espresso bar, which serves not only the best of the bean, but also blended frozen drinks and such up-to-the-minute beverages as iced chai and Mexican chocolate smoothies (with cinnamon). We also love the fresh vegetables in olive oil and herbs, baked in a baguette, the olive tapenade, and the classic scampi pizza with tiger prawns, roasted garlic, capers, and cheeses. The Picketts have added a small dining room, and the few outdoor picnic tables under umbrellas are as inviting as ever. The macadamia-nut butter cookies and lilikoi-fruit Danishes are sublime.
- © Frommer's 2013
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- Recommended 2010