Known for its speakeasy atmosphere and vintage aesethic, Kaimukī-based Vintage Books Hawaiʻi recently relaunched its brunch service under a new chef.
Executive chef Keith Endo is now at Vintage Books Hawaiʻi. Endo is originally from Hilo and graduated from Kapiʻolani Community College. His previous culinary experiences include leading the kitchens at Vino and, most recently, Ki Club.
His goal is to bring a “fresh and simple menu with Italian and Asian influence” to the Kaimukī eatery.
Some of the dishes on the menu from the eatery’s previous chef still remain, but their presentation or ingredients have been updated.
The Hau ‘ula Farms tomatoes ($18), Hawaiʻi venison tartare ($24) and Island farmer salad ($16) especially highlight locally sourced ingredients. The tomatoes are topped with a fried curry leaf, pineapple vinegar and cilantro.
The Island farmer salad comprises Sensei greens, local vegetables, citrus dressing, Burmese trail mix and Thai basil. If you want to enhance its creamy consistency, add mozzarella ($3 more).
The Island fresh catch (market price) is a new entree, according to Endo. During our visit, mahi mahi was featured, but sometimes shutome or kanpachi is used. The mahi is light and flaky, while the leek caper oil gives the dish a slightly briny, savory flavor.
The house karaage ($23) is not a new dish, but it’s a customer favorite. It’s served with kewpie mayonnaise and kimchi catsup for dipping. Crispy on the outside and juicy on the inside, the chicken is flavorful in and of itself.
Customers can look forward to a rotating selection of specials. During our visit, Endo featured an herb-roasted lamb ($36) served with porcini mushrooms, gnocchi, shiitake mushrooms and foie gras demi glace.
The lamb is tender without a strong gamey flavor. The gnocchi — a nod to Endo’s travels to Italy to master pasta-making and explore the country’s regional cuisine — boasts a slightly chewy texture, especially when eaten with the mushrooms. The foie gras demi glace enhances the dish’s umami flavor.
The dessert menu features one new addition — chocolate creme brulee ($14). This re-imagined rendition features a white chocolate custard, which boasts a creamy, cheese-like texture, topped with a sugar crust.
Vintage Books Hawaiʻi paused its weekend brunch shortly after the new year, but re-launched it with Endo’s new menu on April 11. Brunch highlights include jumbo lump crab Benedict with yuzu hollandaise ($25), smoked salmon avocado toast with edamame hummus ($21), steak and eggs with chive hash browns ($32), French-style omelet with lemon ricotta and shiitake mushrooms ($22), and buttermilk pancakes with fruit compote ($20).
Brunch is served from 10 a.m. to 2 p.m. on Saturdays and Sundays. Customers can also enjoy a variety of brunch cocktails that were designed to complement the menu.
Validated customer parking is available in the restaurant’s lot.
CONTACT
Vintage Books
3660 Waiʻalae Ave. Ste. 101, Honolulu
Vintagebookshawaii.com
Instagram: @vintagebookshawaii
Open for dinner from 4 to 11 p.m. Sundays to Thursdays, 4 p.m. to midnight Fridays and Saturdays
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
