A Taste of the Tropics By Susan Salaz
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Photography By Jes Nijjer
For an island escape without leaving town, visit the Manelé Cafe in Carmel City Center, where they serve up fresh and delicious fare for breakfast, lunch and dinner |
In Hawaii, “Aloha” doesn’t just mean hello and goodbye, it also means love and affection, and it’s a way of life more than just a word. That is the vibe at Manelé Cafe. With surfboards on the walls and island music filling the air, you can check your winter blues and worries at the door, and say “Aloha” to an indulgent, yet healthy meal any time of day.
Craig Burnam, president of CLB Restaurant group (which includes nearby Matt the Miller’s and Tucci’s), grew up exploring the warm shores of Hawaii, and his passion for island life and culture inspired Manelé Cafe, named after Manelé Bay on the island of Lanai. He even flew Kevin Black, corporate executive chef for CLB restaurants, and other team members to the islands before opening, so that they could experience the Hawiian culture and ohana (sense of extended family) for themselves—and then bring the concept back in a genuine way. “This is an escape from reality, and we want to make it as authentic to the island as possible,” says Black. 
Manelé Cafe offers four superfood-filled açaí bowls, brimming with house made granola, tropical fruits like guava and mango, nuts, shaved coconut and a scoop of the creamy açaí, papaya or kale-lemon sorbet. This kind of dish can easily carry someone away with its rich and delicious, yet hearty and healthy, combination of colors and flavors. Black explains that açaí, originally found in Brazil, is one of the healthiest fruits out there—it contains antioxidants, high density vitamins and even protein. “It’s very popular with island cultures,” he says.
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Rice bowls are another guest favorite, with protein choices that include pele ahi poke, garlic butter shrimp, kalua pork and more, topping jasmine rice, cauliflower rice or Hawaiian fried rice with crispy spam. While Black and his talented team want the recipes to be as authentic as possible—sourcing items like macadamia nuts and pineapples directly from the islands, they also aim to blend Hawaiian style with the midwestern palate, and use local producers, such as Fishers Sausage, whenever possible.
Light options like smoothies, salads and superfruit are enticing at Manelé Cafe, but the progressive menu doesn’t stop there. “We are continuing to evolve the concept based on guest experience,” says Black, adding that the fresh and healthy menu allows guests to feel good about their choices while still enjoying bright, energetic flavors and delicious food. New items include potstickers, dumplings and saimin, a Hawaiian version of ramen noodles, along with fresh seafood dinners. The cafe also features coffee drinks and baked goods. Try the malasadas, a Portuguese confection popular in Hawaii—small puffs of fried dough, filled with coconut cream, chocolate, guava or mango. Beer, wine and bubbles are also available.
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