In 1996, Joseph and Marti Paskal, opened up Postcards Cafe in Hanalei. Organic consumers themselves, they wanted to have a place where more people can join in and have a taste of locally grown, organic produce combined in a variety
In 1996, Joseph and Marti Paskal, opened up Postcards Cafe in Hanalei.
Organic consumers themselves, they wanted to have a place where more people can join in and have a taste of locally grown, organic produce combined in a variety of vegetarian and seafood choices. The name of the restaurant has to do with Marti’s interest in collecting vintage postcards, some of which have found their place on the walls of the cafe. “The bosses’ kitchen,” is how manager Sarah Martin calls the restaurant, since the owners dine there almost daily.
“Once people come in, they come back,” Sarah said. “I think more people are starting to realize we don’t only serve vegetarian. We also have a lot of deliciously prepared seafood choices.”
The appetizer I got to enjoy was the Postcard platter. Crunchy seafood-filled rockets with coconut curry. Scrumptious crab cakes. Spice- crushed seared ahi (gluten free). And the famous Hanalei taro fritters (gluten free/ vegan). These pupus are served with delicious pineapple chutney, relishes and sauces. (platter for four, $36; for two, $20; single item, $14). The dish is the perfect starter combo, that is beautifully arranged and equally delicious.
Followed by wasabi crushed ahi — Hawaiian Tuna, an island favorite, with marin shoyu ginger sauce, the evening’s rice and fresh vegetables (at market price) and the Sorrento — fusilli pasta and divine shrimp and fish, with mushrooms, tomatoes, shallots, greens and garlic, all sautéed in a chevre Chardonnay sauce or dairy-free marinara ($24). If you like your plate looking as well as tasting good, Postcards Cafe will offer you exactly that: an overall feeling of beauty in a high-class environment, accompanied by great tasting food.
“Every night is a special night,” Sarah Martin said, when asked if they have any special nights at the restaurant. “We are open seven nights a week. We still operate on summer hours starting at 5:30 p.m. instead of 6 p.m. because of the high volume of customers.”
The cafe has its own organic garden on site, with herbs and kale. “Every sauce is homemade. I like that we try to use mainly organic and local when we can and we don’t skip on ingredients,” our server Koral McCarthy said. Considering the detailed taste of our food, I can confirm that’s the case.
