Japanese-based Marion Crepes has expanded to Waikiki Yokocho, its second Hawaii location.
The company’s more than 40 crepe choices are mostly sweet, featuring chocolate, strawberry and other flavors, but more than a dozen savory choices are offered as well, including a chicken breast and cheese crepe with basil sauce.
The business started in 1976 in the fashionable Harajuku district of Tokyo, and now has more than 80 locations in Japan and in the Santa Anita Mall in the Los Angeles area. The first Hawaii shop, at Shirokiya Japan Village Walk at Ala Moana Center, was the first Marion Crepes overseas.
Waikiki Yokocho, in the Waikiki Shopping Plaza, is open 11 a.m. to midnight daily.
KULA & KO OPENS STOREFRONT
The pineapple cake bars that Kula & Ko Confectionery bills as Hawaii’s newest omiyage, or gift for visitors to take home and share, are now available at the International Market Place.
The first Kula & Ko storefront opened Thursday at the Waikiki shopping and dining destination, offering its pineapple-filled cake bars with the original buttery crust, as well as macadamia nut and chocolate versions.
Named for the Hawaiian words for gold and sugar cane, Kula & Ko uses only Hawaii-grown pineapples in the bars, which are a hybrid of cake and cookie. New flavors and packaging are coming soon, according to company officials.
The store is open 10 a.m. to 10 p.m. daily on the second floor of the center. Call 692-6788 or visit kulaandko.com.
FRANK FAMILY WINES SHOWCASED
The wines of the Frank Family Vineyards in Napa Valley, Calif., will be featured in a dinner June 21 at Tango Contemporary Cafe.
The special meal is part of the restaurant’s “Third Tuesday” series, although the 21st is a Wednesday — because the Tuesday night dinner is sold out.
The estate’s 2014 pinot noir, 2013 zinfandel, 2013 cabernet sauvignon and a zinfandel port will be paired with chef Goran Streng’s menu, which is centered on an entree of beef tenderloin in a pastry crust with mushrooms, spinach and prosciutto.
Cost is $73. The restaurant is in the Hokua complex near Ward Centre. Call 593-7288.
CHOCOLATE COMES TO FARM STAND
Red Barn Farmstand Farmers & Friends’ event on Friday showcases Manoa Chocolate, offering a chance to meet with the candy makers for samples and to learn ways to use their products.
The event, from 11 a.m. to 1 p.m., is part of a monthly series highlighting farmers and makers of artisanal products.
The chocolate is featured in a lunch option: eggplant bruschetta with dark chocolate, a salad with balsamic-chocolate dressing and cacao nibs, cocoa-crusted ribs, pulled pork with cocoa reduction, a pasta salad with cacao nibs, and chocolate-coconut panna cotta.
Full lunch is $25; a plate lunch option is $14.50 for one meat course and salads.
Reservations: redbarnfarmstand.com. The farm stand is at 66-320 Kamehameha Highway in Haleiwa. Call 753-4350.
NEW ON THE BEACH
Chef David Lukela’s revamped menu at Beachhouse at the Moana highlights such local ingredients as Kahuku corn, Big Island hearts of palm, Molokai beets and Maui goat cheese.
Beachhouse is in the Moana Surfrider in Waikiki. Call 921-4600.
