Chef-owner Mark Ellman of Honu Seafood & Pizza and Mala Ocean Tavern in Lahaina just returned from the IFT in Las Vegas - the largest food science forum and expo in the world, and he's cooking with some inspiring new ideas.
"We already serve a great brunch at Mala and we are very proud of our Huevos Rancheros, chilaquiles and eggs Benedict," says Ellman. "We wondered if there would be enough of a market for brunch on the weekends to serve it next door at Honu. We decided, 'yes,' and so I created a very different brunch from anywhere in the state."
Mediterranean items include fresh ricotta on fresh oven-baked pita with hard-boiled egg, cucumbers, tomatoes, olives and chickpeas; and porchetta and eggs, which is Italian-style pork loin marinated in fresh rosemary and garlic and wrapped in pork belly then roasted and grilled.
On the weekends, Chef-owner Mark Ellman serves brunch items of lemon-ricotta pancakes; and thick Greek yogurt with chia seeds, dates, walnuts and Big Island honey.
The Maui News / CARLA TRACY photo
"Wow!" says Ellman. "All of our brunch eggs are organic from Theo Morrison's farm in Launiupoko. "Our lemon-ricotta pancakes are a huge hit. People who don't even like pancakes rave they're like cheese blintzes. We also do fresh, hot-out-of-the-oven, giant hazelnut-sticky buns."
Or opt for Israeli shakshuka, Southern biscuits and gravy, or Gas House eggs. Sip Bloody Turkish Marys, Hibiscus Flower Mimosas, and Prosecco and Cava bruts. You may enjoy it all in an open air, oceanfront setting overlooking honu, or "turtles."
Honu serves its breakfast menu from 9 a.m. to 3 p.m. Saturdays and Sundays.
For more details, call 667-9390.