Catch some aloha vibes at this Hawaiian pop-up gone permanent in the Dogpatch, which imports many of its ingredients directly from the islands. The brunch menu riffs on all the classics, from house-made “Spam” musubi in lettuce wraps to warm, fluffy malasada doughnuts stuffed with guava custard and rolled in palm sugar. Binchotan-charred octopus over kalo coconut cream is a must order, while ti leaf-steamed trout with smoked mushrooms and crispy trout skin chips is perfect for sharing. The space isn’t glamorous, but it’s relaxed and comfortable, with beautiful wood tables, greenery and floods of light. Once the weekend arrives, the six-seat chef's counter plays host to a tasting menu of experimental dishes. There are just two seatings, so plan ahead.
- MICHELIN guide inspectors