Newlyweds Kristoffer Toliao and Yuka Ioroi opened Cassava on March 5, and consequently scratched the nagging (albeit specific) itch for unique eats made from quality ingredients at digestable prices all in one cozy café.Newlyweds Kristoffer Toliao and Yuka Ioroi opened Cassava on March 5, and consequently scratched the nagging (albeit specific) itch for unique eats made from quality ingredients at digestable prices all in one cozy café. Less sugar, more honey is the motto here, so syrups for hot drinks are never pre-made and pastries aren’t overly sweet. Kristoffer puts his fine dining chops to work, offering both sweet (housemade brownies) and savory (mushroom and kale quiche, chicken salad panini) munchies to beach combers while Yuka brews Ritual coffee and makes killer bourbon(!) vanilla honey mochas and specialty lattes. The powder for the green tea latte is sent from Yuka’s mom in Japan, who also donated her brownie and peanut butter cookie recipes. And while anybody’s mom’s peanut butter cookie recipe is worth a try, Cassava’s are in a league of their own. Cornflake-crispy on the outside, nutty and subtly sweet inside, this is the stuff cookie dreams are made of. For something savory on the inside, try the curry puff, which is a flaky pastry stuffed with potato, beef and a blend of cumin, tumeric and fenugreek.
This little café that can still has a lot to unfold in the next few months. First up, extended dinner hours and pop-up tasting menu dinners will emerge at the end of April. The 72-hour-braised short ribs that are promised for the menu sound 100% worth the wait.
Perfect boiled egg, $1.00
Mushroom and kale quiche, $5.00
Garlic butter scrambled egg, arugula, tomato on toasted croissant, $7.00
Cold Turkey - turkey breast, smoked gouda, cucumbers, roasted tomato on sweet baguette, $7.00
Spiced honey latte with housemade spiced honey syrup, $4.00
Bourbon vanilla honey mocha, $4.00
Monday, Wednesday, Thursday, 7 am – 5 pm
Friday, 7 am – 8 pm
Saturday, 8 am – 8 pm
Sunday, 8 am – 5 pm