Pastry chef Bettina Pope enfolds sweet & savory fixings into crepe batter & bakes light, flaky pastries

Hand-tossed thin- or original-crust pizzas with thick cloaks of sauce made from California-grown tomatoes, plus local ice-cream sandwiches

Vegetarian- & pescatarian-friendly menu of lard-free beans, fresh fish & shrimp & hand-trimmed morsels of chicken, pork & charbroiled beef

House-made pita, imported olive oils & greek yogurt heighten flavors of saganaki, souvlaki & pastitio.

Glasses of house wine pair with appetizer & entrees, such as rotisserie chicken made every hour, made from scratch at reopened restaurant

Indian buffet serves traditional dishes, such as chicken masala & paneer curry, in comfortable, casual space

Creative pizzas, oven-baked sandwiches & 32 micro & import beers served amid live bluegrass & country music

True Hawaiian fare served up in casual space, with live music, outdoor seating & spirit of aloha

Transplanted from Vietnam, Chef Hung Le employs organic, local cooking principles of his youth in his upscale fusion cuisine

Coffeehouse punch card allows guests to select a warm brew and sweet or savory pastry during each visit