Foodie Fix - Yield for breakfast and brunch

Foodie Fix: Yield for breakfast and brunch
Updated: Aug. 9, 2018 at 10:32 AM HST
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HONOLULU (HawaiiNewsNow) - For this Foodie Fix, we're joined by Frolic Hawaii contributor Kelli Shiroma who has found a new eatery that's only been around a few weeks.

It's a new breakfast and brunch game in downtown Honolulu. Yield was started by owner Kale Furuya and Chef Patrick Sugiyama. If Furuya sounds familiar to you, that's because he's the son of sommelier Chuck Furuya of Vino. Furuya and Patrick actually started a juice business before this called Nalo Juices. But their place on Nuuanu is too big to be just a juice bar. That's when the idea of brunch was born because it pairs best with their cold pressed juices.

Also a priority, the restaurant offers vegan and vegetarian dishes including a ratatouille. And they're going to be rolling out more of those items on their menu but there are a lot of options for the carnivore too.

Up next is the Kale Florentine with 2 eggs and goat cheese. You mix it to make sure the egg yolk is everywhere. And then you just kind of mash it up. You don't have to feel too bad about indulging because it is mostly kale said Shiroma. She spooned some on the sour dough bread slices which was made in house by the way. The focaccia is baked up in a skillet and also served fresh. Who doesn't love fresh baked bread?

One of the most popular dishes here, the steak and eggs come with fresh roasted vegetables. Those veggies vary depending on what's available from local farmers. The managers very much believe in the farm-to-table concept and the produce is 85% to 90% locally sourced. And it comes with a creme tatsoi which tastes a lot like a spinach dip. On top of the steak, it's divine, but it's also super tasty dipped in the homemade bread.

A German pancake called a Dutch Baby heads to our table next. It's drizzled with a creme anglaise made from buttermilk and some honey to give it a subtle sweetness. The texture is really light, and thin like a crepe. You tear off a piece and dip it in. Even though you're supposed to share, after one bite Shiroma said that you won't want to.  In the next few weeks, they're going to start a savory line of dutch babies if you're looking for something less sweet.

There's a new menu item and it's called the JLT. It's a twist on the traditional BLT. The name comes from the jowl bacon they're using as well as the lettuce and Hauula tomatoes. And it's on their house made bread. When you bite it, you can hear the crunch of the toasted bread. Every good sandwich needs a good bread and this one delivers.

Yield is open Tuesday through Friday 7:30 am to 2 pm.  And Saturday and Sunday from 9 am to 2 pm.  For Frolic's description, go to

Copyright 2018 Hawaii News Now.