Russell Siu was the first of the local-boy fine dining chefs to open a place of the sort he enjoys when he's off-duty, serving high-quality plate lunches (housemade sauce instead of from-a-mix brown gravy, for example). Here you can get your "two scoops of rice" either white or brown and green salad instead of the usual macaroni salad, grilled fresh fish specials, and vegetarian options. Breakfast is especially good with combos like corned beef hash and eggs and exceptional baked goods such as poi bread. Reservations not accepted.