“Get the Dutch Baby. Make sure you get the Dutch Baby.”
That was the response when I told fellow foodies I was going to YIELD for the first time. The Chinatown spot opened this summer and has been trending because of their all-day brunch menu.
YIELD is the brainchild of Kale Furuya, son of restauranteur/master sommelier Chuck Furuya, and chef Patrick Sugiyama.
The two started up Nalo Juice, serving fresh juices, but once they found a space in Chinatown's ROC Building next to Fete, Furuya realized it was too large for a juice bar. What pairs with juice? Brunch. And no one else was doing brunch in Chinatown after Scratch Kitchen moved to Ward.
Yield's menu relies on whatever local farmers, ranchers and fishermen can supply (or yield), so fresh and in season is the motto. Last week they expanded both hours (they open at 7:30 a.m. now) and menu. Here’s what you absolutely should get:
If you’re there with a group, kick things off with the Kale Florentine. There’s a specific way to eat this one: Mix up the runny eggs and goat cheese and spoon the cheesy, garlicky medley on the housemade focaccia. This dish is outstanding. The yolky eggs embrace the crispy, earthy kale, while the goat cheese gives the dish a creamy texture.
BTW: All the bread is made in-house and is superb.
Besides the Kale Florentine, the Dutch Baby is a great option for sharing.
The airy dough makes this German pancake almost crepe-like in consistency. It’s an addictive, sticky, sweet mess, and the thinness of the pancake makes it easy to demolish the whole thing in a matter of minutes. Dutch Babies and the Kale Florentine take the longest to cook, so order these first.
Of the larger plates, the Farmers Breakfast ($17) and steak and eggs ($22) are highly recommended. The latter is good if you want something meaty and hearty.
It was literally a fight to the finish among all five of us for the last scraps of medium-rare ribeye. The steak was tender with a perfect, slightly charred crust and the portion was generous. Crème of tatsoi is the restaurant’s version of a crème of spinach, but with a local, organic baby green they get from Kahumana Farms. Sugiyama says the creamy dip is inspired by the one he loves from Lawry’s The Prime Rib Restaurant.
The roasted veggies on this day included sweet onions and a carrot medley. Slathering the yolk from the over-easy eggs kicks everything up a notch.
The JLT is one of the new menu items. The juicy, ripe Hauula tomatoes, along with garlic mayo, slabs of jowl bacon (it uses pork cheek) and crispy housemade sourdough make this sandwich a standout.
There are more changes on the horizon: They're planning a savory lineup of Dutch babies, and once they get their liquior license, they'll start boozy brunch – complete with cold-pressed juice cocktails, of course.
1110 Nuuanu Ave.
Tues-Fri 7:30 a.m.-2 p.m., Sat-Sun 9 a.m.-2 p.m.