Yogi Berra's immortal line – "Nobody goes to that restaurant anymore, it's too crowded" – could easily be applied to Chef Gabriel Ohana's tiny yellow and blue room. It's usually so packed that service can be painfully slow, especially on weekends. But that's because the food is great and the prices are low enough to make it attractive even to college students. Try the duck breast in a citrus sauce or the tuna fillets in a sesame sauce.
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