Shelley Taylor

I bet you’ve passed Ely’s Cafe dozens of times … and passed it by. Which was understandable. The entrance was dark and the foyer blocked any reveal of what was inside. It didn’t look very inviting. While old regulars cared not about the decor and focused on the fare and the friendly proprietor, if you were like me, you weren’t inclined to give it a try.
But that was before a seven-month major remodel that brought in the light.
So I’m standing outside Ely’s Cafe looking over the menu posted in the window and a senior gentleman walks by and tells me the food is great. I tell him I’m just about to have some lunch, so he invites me to sit with him and his wife.
Norm and Nancy have been regular patrons of Ely’s for several years now. They come once a month — or twice a week.
Ely Green opened her restaurant in December 1993. And from what I gather, she’s been smiling every day since then because cooking not only earns her a living, it’s her hobby. A self-taught cook, she loves to learn from her patrons.
Right next door is her Yao International Market where she’s making plans for future cooking classes and working on expanding her inventory. If you’re looking for something, just let her know.
Ely’s passion and enthusiasm is palpable. She’s a real people person.
“If you have health, you have wealth.” And she means it! She loves to teach people how to eat healthy. As a result, long-time customers call her “mother” — or “daughter” ­— I expect, depending on their age.
According to Ely, healthy food means no added salt and lots and lots of veggies. She is very conscious of carbs so you will find the veggies taking up most of your plate while the rice is very much a side dish. And meat is used for seasoning rather than as the main attraction.
New friend Nancy says they serve the “best breakfasts in town.” And it’s served all day long.
That includes stacks of buttermilk pancakes and waffles; French toast made of thick egg bread dipped in a special batter, grilled to a golden brown and topped with nutmeg and cinnamon ($5.75); and oatmeal, cream of wheat and biscuits and gravy.
I was all over the map with my lunch … China, Vietnam, and the good ol’ U.S. of A. The choices within each category are plentiful.
There is a lunch menu and a dinner menu, lunch portions being smaller and lighter on the wallet.
A nice array of salads includes taco, chef and spinach. And there’s homemade chili.
All-American burgers come with lettuce, tomato, pickle and mayo with onion on request (so you don’t forget and go to that important business meeting!). Fries are 95 cents extra. Burgers include one topped with chili, cheese and onion and Rod’s Special, with bacon grilled with mushrooms and onion and topped with cheddar.
There are cold deli sandwiches and hot ones — ham or turkey melt, Monte Cristo, Steak, BLT and Reuben served on rye (which was Norm’s choice and it looked mighty tempting and oozing with cheese).
In the Asian direction there are noodle soups. Try the Hu Tieu My Tho with sliced BBQ pork, shrimp, mixed veggies and rice. Dry noodle (vermicelli) choices come with special sauce: Bun Bo Xao with spicy beef and Bun Cha Gio (translated: egg rolls) with vegetables. Combos of chicken, beef, pork and seafood all come with plenty of healthful vegetables. And my favorite, Chow Mein, in various forms.
So it was at Nancy’s urging I tried the Goi Cuon shrimp and pork rolls appetizer (2 for $3.95): plump and filled with slices of pork and fresh shrimp with lettuce and other typical veggies, served with hoisin sauce and chopped peanuts.
According to the menu, “Vietnamese tidbits always seem to taste better when eaten with the fingers!” They’re wrapped in rice paper sheets, a nice idea for food on the run. And that paper sticks to itself so I don’t think you’d find any of the filling on the floor of your car — it’s safe and secure as a baby in bunting! And light enough that you won’t ruin dinner. I must try the Chinese Pancake with scallion in flour batter ($2.75) next time.
I also tried the homemade soup with chicken, carrots, celery and big fat noodles — but not too many (carbs, you know!).
For my main course I ordered Sautéed Chicken with Vegetables — broccoli, cauliflower, carrots, celery and onion ($7.25). Flavorful and abundant, and pregnant with veggies; I took half of it home.
And then came dessert. Most are freshly prepared — including today’s pies. I sampled both the apple and strawberry rhubarb. Greg is lucky I saved some for him. He loves rhubarb! It was gone in a flash.
FYI: Ely’s has an “intimate” meeting room that seats up to a dozen and it’s busy nearly every morning.
Next time you’re walking by, don’t be a stranger. Give it a try.

Shelley Taylor and her husband relocated to the peninsula from California. By her own admission, Taylor likes to eat.