It's possible to skip the appetizers because the staff delivers enough French bread to keep diners sated until something more substantial arrives. The menus are comparable in liberal use of garlic and salt, but this one has a slight edge in quality of produce used. Lunch often leaves leftovers for dinner. The marinara sauce has a warm, sweet flavor, without the acidic or sour quality sometimes associated with tomato products. For dessert, there's tiramisu, but if your only aim is to compare this version with others, don't be wasting your time with this one.
Breakfasts are all-American eggs and bacon, etc.
See a listing of past restaurants reviewed in the section online. Nadine Kam's restaurant reviews run on Thursdays. Reviews are conducted anonymously and paid for by the Star-Bulletin. The Weekly Eater, P.O. Box 3080, Honolulu, Hawaii 96802.