Chef Eleanor Loui, a graduate of the Culinary Institute of America, makes hollandaise sauce every morning from fresh upcountry egg yolks, sweet butter, and Myers lemons, which her family grows in the yard above the restaurant. This is Kula cuisine, with produce from the backyard and everything made from scratch, including French toast with home-baked Portuguese sweet bread; hotcakes or Belgian waffles with fresh fruit; baguettes; open-faced country omelets; hamburgers drenched in a special cheese sauce made with grated sharp cheddar; and an outstanding veggie burger. The grilled chicken breast sandwich is marvelous, served with soup of the day and Kula mixed greens. 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.