Max & Lucy’s has no parking whatsoever and is open only on weekdays for breakfast and lunch, but the small coffee shop on a Kakaako side street has made it for eight years, thanks to regulars hooked on its comfort food and homemade pastries.

“Seventy-percent are return customers and I probably know everybody by name. I make it because of the regulars,” said owner Mike Ingraham. His coffee shop is on Halekauwila Street next to the heavily trafficked federal and circuit court buildings and the New Wave Restaurant, so most of his customers walk in from a seven-block radius.

He’s often sold out by 1 p.m., so come early to get his specials — like the barbecued ribs and salmon. He doesn’t dare switch the specials from their regular days, because “if I switch them, people get angry. Like we only have mashed potatoes on Mondays, served with chicken cutlet, and people come just for that because they love it,” he said.

“We just wanted to be a place that was comfortable for people to go. Making great food so people keep coming back — that’s what I pride myself on every day.”

THE BUSINESS

Ingraham has worked as a cook and manager in Hawaii’s food industry for decades, but always wanted his own place. Eight years ago, his wife, Amy Thompson-Ingraham, encouraged him to go for it, and taught him how to bake muffins, cakes and other treats. She still does the books and occasionally jumps in to help with the baking before going to her day job.

“In the beginning I dabbled — I only had eight items, now I’m up to 16 each day,” he said.

They named the restaurant after their children “because everything we do is for Max and Lucy” (now 16 and 14, respectively), and they helped out a lot. Every summer they’d work to save money for their phones, after putting away half into savings, he said.

Their crayon drawings, from when they were ages 8 and 5, still decorate the menu boards and are displayed on the walls, hung on two clothesline-like devices. A few of their more recent works mark their maturity, and his wife is working on a display of their work over the years to mark the restaurant’s ninth anniversary next month.

Ingraham does the brunt of the cooking and baking, starting at 1 a.m. each day, and works the counter until his part-timers come in at 9 a.m. That’s why he’s too busy to answer the phone to take orders til help arrives.

THE FOOD

The massive portions of the plate lunches, served with rice and green salad, are often noted on Yelp. Best-sellers are any of the three kinds of salmon — teriyaki, katsu or pesto — for $10.50; tender barbecued ribs, $12.50; and panko-crusted opakapaka, $11.

There’s always a line for the prime rib special on Thursday for $12.50, and the stuffed baked potato for $9.50, which Ingraham delights in describing. The potato is first layered with butter and corn, then is topped with a sauteed mixture of spinach, mushrooms, onion and garlic, with five cheeses mixed in. That’s all topped with crushed bacon, and the whole thing is baked till it melds.

These are just the specials, along with other dishes on certain days. Regular entrees include a steak plate for $10.95 on the high end, and meatloaf or chili for $8.65, among lower-priced plates.

For breakfast, served until 9 a.m., there are bagel and English muffin sandwiches, coffees and smoothies, as well as sweet treats anchored by old-fashioned brownies and lemon bars, cheesecakes.

All of Ingraham’s $4 breakfast bentos are popular (choice of bacon, Portuguese sausage, Lit’l Smokies or Spam), which come with fried rice — “people say it’s unbelievable” — and an egg any style. Only last month did he raise the price by 50 cents, Ingraham said, acknowledging the appeal of affordability.

“I really pride myself on taking care of every customer every time. The second time you come back, I’m taking care of you even more. I may not remember your name, but I’ll remember what kind of egg you got, and what kind of meat you got.

”I love people. If I can make people happy, it makes their whole day that way. … It makes me happy.”

HOW TO ORDER

Order at the counter, call ahead or email a day early at maxandlucys@hawaii.rr.com. The menu is not available online, however.

GRAB AND GO

Street parking only. Seating is on 10 tables packed closely together inside and picnic tables on the sidewalk.