Longtime high-end caterer Luciano Zanon, who grew up working a family-owned trattoria in Venice, returned to his roots with wife Chantal by opening this casual bistro in 2012. If you can pull your eyes away from the dessert and pastry case, at breakfast you’ll find expertly executed eggs Benedict and frittata, plus local favorites like loco moco (eggs/beef patty/rice/gravy) and fried rice with eggs. The lunch and dinner menu reflects European techniques and island ingredients, from the calamari steak with lemon beurre blanc to the grilled mahi sandwich with pesto aoli, kalua pork panini, and crowd-pleasers like pasta, pizza, and prime rib. Alcohol is bring your own, with no corkage fee.