Chef Eleanor Loui Worth, a graduate of the Culinary Institute of America, makes hollandaise sauce every morning from fresh upcountry egg yolks, sweet butter, and Meyer lemons, which her family grows in the yard above the cafe. This is Kula cuisine, with produce from the backyard and everything made from scratch, including French toast with home-baked Portuguese sweet bread, hotcakes with fresh fruit, open-faced country omelets, hamburgers drenched in a special cheese sauce made with grated sharp cheddar, a killer kalua-pork sandwich, a grilled ono sandwich, and an outstanding veggie burger. Dine in the gazebo or on the terrace, with dazzling views in all directions—including, in the spring, a yard dusted with lavender jacaranda flowers and a hillside ablaze with fields of orange akulikuli blossoms.