DOCSLIB.ORG

Recommended Restaurants

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Recommended Restaurants Recommended Restaurants Four Seasons 'ULU OCEAN GRILL AND SUSHI LOUNGE Resort Hualalai The restaurant showcases a stylish blend of Hawaiian architecture and modern flair in a lively, informal setting where guests are inspired, surprised and delighted by Hawaii's natural beauty, as well as the flavors of the Pacific. Casual, friendly and knowledgeable servers guide guests through a social dining experience, highlighting an innovative ocean- to-table menu with playful tableside presentation. Cuisine is oven roasted, flame grilled and wok fired. An extensive wine list including a special election of boutique wines is also available. Breakfast 6:30 AM-11:00 AM Dinner 5:30 PM-9:00 PM Sushi Lounge 5:30 PM-10:00 PM ** No reservations taken. Sushi Menu Served Nightly BEACH TREE Beach Tree, the pulse of the resort, where guests unwind, reconnect and celebrate at the ocean’s edge, is renowned for its signature style of “barefoot elegance”. The restaurant has a Hawaiian beach house feel marked by 16-foot vaulted ceilings and expansive water views. Trellised seating provides for al fresco dining and expanded outdoor lounge spaces set the stage for the perfect beachfront cocktail. The menu features Italian and Mediterranean cuisine with Californian and tropical influences. Lunch 11:30 AM-3:00 PM Limited Lunch Menu 3:00 PM-5:30 PM Dinner 5:30 PM-8:30 PM Bar 11:30 AM-10:00 PM RESIDENTS’ BEACH HOUSE Nestled just beyond the Waiakauhi Pond and 18th tee box of the Hualalai Golf Course, a Jack Nicklaus Signature design, is the Residents' Beach House. With casual lanai dining and a menu of simply prepared fresh local fish, sandwiches, salads, pizzas, and daily specials, this is a great venue to take in an amazing sunset, or relax and sip on a famous 'Big Daddy' Mai Tai. Concierge can confirm your dinner reservations after 3:00 pm the day of the request. Lunch 11:30 AM-2:30 PM Bar and Pupu's 2:30 PM-5:30 PM Dinner 5:30 PM-8:30 PM P.O.BOX 1269, KAILUA - KONA,HAWAI’I 96745, U.S.A. www.fourseasons.com Kohala Coastline BROWN'S BEACH HOUSE (808) 885-2000 Fairmont Orchid at the Mauna Lani This beach side restaurant offers a Pacific Rim cuisine with a California twist. It is a perfect venue for sunset cocktails and romance accompanied with live Hawaiian music Tuesday through Saturday. Resort Attire. *Covered and Outdoor Dining Available 20 Minutes North. Breakfast Daily 7:00 AM – 10:30 AM Dinner Daily 5:30 PM-8:30 PM NAPUA (808) 885-5910 Mauna Lani Beach Club Embracing the spirit of Hawaii’s authenticity and the Aloha spirit, Napua proudly presents a unique dining experience with a truly memorable beach-side location. Featuring locally raised and grown food. Resort Attire. *Covered Outdoor Dining Available 20 Minutes North Lunch Daily 11:00 AM-4:00 PM Dinner Wednesday –Sunday 5:00 PM – 8:00 PM CANOE HOUSE (808) 885-6622 Mauna Lani Resort Enjoy an unparalleled oceanfront view with contemporary indoor-outdoor space and a mesmerizing glow of tiki torches and fire pits you can enjoy all evening. The food is inspired by the farms of Hawai'i island. You will experience the freshest possible produce, grown within minutes of the Mauna Lani Resort. Indulge in the nightly ‘MY' menu, a 5-course tasting menu designed in collaboration with Matt and Yuka Raso, the talented Chef and General Manager duo. Serving Pacific Rim cuisine with touches of Mediterranean and French influences. *Covered Outdoor Dining Available 25 Minutes North Daily 5:30 PM – 9:00 PM Lounge and Bar 5:00 PM – 10:00 PM Closed Mondays P.O.BOX 1269, KAILUA - KONA,HAWAI’I 96745, U.S.A. www.fourseasons.com MERIDIA (808) 880-1111 The Westin Hapuna Beach Resort This ocean view restaurant offers a Mediterranean-inspired cuisine, with a focus on locally sourced ingredients that are infused with our island’s rich bounty. This is a great venue for sweeping ocean views from a high vantage point. Resort Attire/ Smart Casual. *Outdoor Dining Available 25 Minutes North. Dinner Nightly 5:30 PM-9:00 PM MANTA (808) 882-5707 Mauna Kea Beach Hotel Open air ocean view restaurant named after the beautiful manta rays that you can see in the ocean off of the restaurant at night. The restaurant features Hawaiian regional cuisine showcasing local farmers, ranchers, and fisherman. Live Jazz on Wednesday and Saturday. *Covered Outdoor Dining Available. 30 Minutes North Breakfast 6:30 AM -10:30 AM Dinner Tuesday- Saturday 5:30 PM-9:00 PM Cocktails 5:30 PM-9:30 PM Closed Sunday and Monday Downtown Kailua Kona HUGGO'S (808) 329-1493 Ali'i Drive Casual ocean-front dining (bar and grill) with nightly lounge entertainment and a popular Kailua Kona eatery for 30 years, Huggo's offers a pacific rim cuisine and oven pizza. Casual Attire. First come first serve seating only. *Covered Outdoor Seating Available 35 Minutes South Breakfast 7:00 AM -11:00 AM Dinner Sunday- Thursday 5:00 PM – 9:00 PM Dinner Friday and Saturday 5:00 PM – 10:00 PM Lounge (Bar Area) Sunday- Thursday 5:30 PM-10:00 PM Lounge (Bar Area) Friday and Saturday 5:30 PM-11:00 PM P.O.BOX 1269, KAILUA - KONA,HAWAI’I 96745, U.S.A. www.fourseasons.com SUSHI SHIONO (808) 326-1696 Ali’i Sunset Plaza on Alii Dr. Excellent sushi and Japanese cuisine, offering only the finest and freshest selections of fresh fish from all over the world, including lots of local Kona fish expertly prepared and served with love. They also feature tempura, teriyaki, and special sushi rolls including their famous Hawaiian Volcano Roll. *Indoor Seating Only. 35 Minutes South Dinner Sunday-Tuesday and Thursday-Saturday 5:30 PM-9:30 PM (Closed Wednesday) ISLAND LAVA JAVA (808) 327-2161 Ali’i Dr. Kailua Kona Located on Ali’i Dr with open air ocean view dining, Island Lava Java offers fresh ingredients, grass fed Big Island Beef, free range Big Island Chicken, Big Island organic goat cheese, and locally grown farmer direct local produce. All food is prepared from fresh every day to the highest quality standards. *Open Aired Restaurant with Outdoor Tables Available 30 Minutes South Breakfast, Lunch and Dinner Daily 7:30 AM – 7:30 PM UMEKE’S FISH MARKET BAR AND GRILL (808) 238-0571 Pawai Place, Kailua Kona Unique traditional Hawaiian cuisine using fresh flavors and locally-sourced ingredients. Umekes aspires to preserve the Aloha spirit in the community. Umeke’s has fresh fish, and poke bowl selections while also offering a small fresh fish market case. Features a full bar and outdoor seating for a truly tropical experience. * Outdoor Seating Available 30 Minutes South Lunch and Dinner Monday-Saturday 11:00AM-9:00 PM Lunch Dinner Sunday 11:00 AM-4:00 PM Happy Hour Monday-Saturday 3:00 PM – 5:00 PM Happy Hour Sunday 3:00 PM -4:00 PM P.O.BOX 1269, KAILUA - KONA,HAWAI’I 96745, U.S.A. www.fourseasons.com SUSHI SHIONO IZAKAYA (808) 657-4388 Pawai Place, Kailua Kona Sushi Shino specializes in sushi and traditional Japanese cuisine, offering only the finest And freshest selections of fish from all over the world including local Kona fish expertly prepared by experienced Japanese chefs. Shiono’s features some of the best Ramen in Kona, by making fresh egg noodles and tofu broth by scratch. Whether you enjoy the sushi counter with the friendly expert chefs, having a fun family dinner, or a romantic dinner for two, Shino’s offers something for everyone. Vegetarian options are also available. *Limited Outdoor Seating 35 Minutes South Lunch Monday- Friday 11:00 AM-2:00 PM (closed Sunday) Dinner Monday-Friday 5:00 PM-9:00 PM (Last order at 8:00 PM) Dinner Saturday 5:00 PM-9:00 PM (Last order at 8:00 PM) FOSTER’S KITCHEN (808) 326-1600 Ali’i Dr. Kailua Kona A relaxed bar and eatery that includes TV’s and open air seating. Foster’s is committed to the art of cuisine by cooking your meal to perfection from scratch, while using only the freshest ingredients possible. At Foster’s Kitchen, they pride themselves on buying from local farmers, local producers, and using non-GMO or USDA Certified Organic products when possible. *Indoor Open Air Seating. 35 Minutes South Daily 11:00 AM – 9:00 PM Happy Hour 3:00- 5:00 PM and 9:00 PM- 10:00 PM JACKIE REY'S OHANA GRILL (808) 327-0209 Kailua Kona at the Pottery Terrace Building Jackie Rey’s is a casual local restaurant featuring fresh seafood, steaks, pasta and a variety of salads at affordable prices. The restaurant is family owned and has a feel for old fashion hospitality. Casual Attire (No Air Conditioning). 35 Minutes South *Open Air Indoor Seating Dinner Nightly 4:00 PM- 8:30 PM P.O.BOX 1269, KAILUA - KONA,HAWAI’I 96745, U.S.A. www.fourseasons.com SUSHI SAM (808) 796-3535 King Kamehameha Mall Prepares and offers a high quality menu of traditional sushi, sashimi and Japanese cuisine. Sushi Sam only uses the highest grade rice and freshest ingredients from Japan or locally sourced. *Indoor Seating Only 30 Minutes South Monday-Saturday 5:30 PM- 9:00 PM Closed Sundays PAPA KONA (808) 300-0044 Waterfront Row Ali’i Dr. Kailua Kona Located on Ali’i Dr with open air ocean view dining, Papa Kona, has delicious brunch options, refreshing cocktails, and coffee roasted in house! Hosting live music nightly starting at 6:00 pm- 9:00 pm.
Load more

Recommended publications
  • Restaurant List 2020
    Mendocino County List of Restaurants Open and Practicing Safety During Covid 19 FortArea Bragg Phone Website Hours Services Delivery Service Providers Holiday Dining: Thanksgiving , Christmas, New Year's Angelina’s Bar & Grill 707-964-1700 www.fortbraggrestaurants.com/angelina-s-grill-bar Mon-Sun 7-9pm take out Asian Fusion Sea Valley 707-200-4744 www.asianfusionsv.com Mon - Sat 11am-9pm to-go, lunch and dinner and delivery Foodrunners.net Bernillo’s 707-964-9314 www.fortbraggrestaurants.com/bernillo-s-pizzeria Tues-Sat 11am-9pm Take out and delivery Foodrunners.net Cafe 1 707-964-3309 https://www.facebook.com/Cafe-1-2052269438182902/ 7 days a week (7:30am-2:30pm) Outside seating, pick up Casa Del Sol 707-409-5095 https://www.facebook.com/casadelsol2019 Tues - Sun 11am - 7pm Limited Indoor Seating, Outdoor Seating, To - Go & Foodrunners.net Closed 11/23 - 11/30 Delivery Closed 12/24 - 12/28 Cliff House 707-962-3170 www.cliffhousefortbragg.com Friday & Saturday 4-10pm To-go Colombi Market and Deli 707-964-5773 http://colombimotel.com/id14.html Mon-Sat 7 am-5 pm Take out and delivery Foodrunners.net Cowlicks Ice Cream 707-962-9272 www.cowlicksicecream.com Daily 11am-9pm Cucina Verona 707-964-6844 www.cucinaverona.com Daily 5:30-9pm Limited seating, to-go and delivery Foodrunners.net D’Aurelio’s 707-964-4227 www.fortbraggrestaurants/d-aurelio-s Wed-Sun 5-8pm Take out David’s Restaurant 707-964-1946 www.fortbraggrestaurants.com/david-s-restaurant Daily 6:30am-2pm take out Drop In Donut 707-964-5005 www.fortbraggrestaurants.com/eggheads Daily 7am-2pm To-go and delivery Foodrunners.net Closed Thanksgiving Day Closed Christmas Day Eggheads Restaurant 707-478-7212 http://www.fortbraggpresbyterian.org/CTD Thanksgiving Day (curbside pickup from Curbside pickup at the church (367 S.
    [Show full text]
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Download Dining Guide
    DISCOVER OUR DINING OPTIONS B&B Butchers & Restaurant: Restaurant (817) 737-5212 Steakhouse | $$$ Serves Lunch, Dinner, Desserts & Drinks At B&B Butchers & Restaurant, we have created a quick behind-the-scenes guide to allow our patrons to better understand and appreciate the old-fashioned and time-consuming methods we employ to bring you the very best beef possible. Located on the corner of Marathon Ave. and Gage Ave. Page 1/7 City Works Eatery & Pour House (682) 207-1500 American | $$ Serves Lunch, Dinner, Desserts & Drinks City Works Eatery and Pour House offers a sprawling craft beer list of over 90 local, regional, and global craft brews, complemented by classic American cuisine with unique twists. Open for lunch, happy hour, dinner and late night. Located across from Malai Kitchen on the corner of Monhans Avenue and Trailhead Bend Way CRÚ Food & Wine Bar (817) 737-9463 Wine Bar | $$ Serves Lunch, Dinner, Desserts & Drinks This esteemed wine bar features over 300 wine selections from all over the world. Along with our exclusive award-winning wine list, we also offer an extensive brunch and lunch menu, and a large selection of artisan cheeses and stone oven fired pizzas. Located next to Starbucks across from The Plaza on the corner of Marathon Avenue and Gage Avenue Page 2/7 Doc B's Restaurant + Bar (682) 231-8820 American | $$ Serves Lunch, Dinner, Desserts & Drinks Doc B's serves flavorful food made from scratch daily. Open for lunch and dinner, the menu includes a variety of delicious salads, unique burgers, sandwiches, signature Wok Out Bowls ™ and so much more.
    [Show full text]
  • Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives
    Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives: A. Students will discuss Latin American culture, cuisine, and cooking practices. B. Students will state the key messages from MyPlate and identify its health benefits. C. Students will prepare and sample a healthy, easy-to-make Latin American dish. II. Behavior Outcomes: A. Follow MyPlate recommendations: make half your plate fruits and vegetables, aiming for variety in color, at least half your grains whole, and switch to fat-free or low-fat milk and milk products. III. Pennsylvania Educational Standards: A. 11.3 Food Science and Nutrition B. 1.6 Speaking and Listening C. 10.1 Concepts of Health D. 10.2 Healthful Living E. 10.4 Physical Activity IV. Materials A. Handouts-“MyPlate” handout in English and Spanish, copies of recipe B. Visual: MyPlate graphic poster from Learning Zone Express or other appropriate visual aid C. Additional Activities- “MiPlato- Get to know the food groups” D. Any other necessary materials E. Optional: reinforcement that conveys the appropriate nutrition message F. Hand wipes, gloves, hairnets/head coverings, aprons, tablecloth G. Food and cooking supplies needed for recipe H. Paper products needed for preparing and serving recipe (i.e. plates, bowls, forks, spoons, serving utensils, etc.) I. Ten Tips Sheet: ”Liven Up Your Meals With Fruits and Vegetables” or other appropriate tips sheet V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the suggested script. Drexel University, CC-S Spanish Lesson Plan, revised 6/19, Page 1 A. Introductory 1. Lesson Introduction a. Introduce yourself and the nutrition education program/organization presenting the lesson.
    [Show full text]
  • Relationship Between Cleaning Practices and Microbiological Contamination in Domestic Kitchens Fur-Chi Chen,* Sandria L
    Food Protection Trends, Vol. 31, No. 11, Pages 672–679 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens FUR-CHI CHEN,* SANDRIA L. GODWIN and Agnes KILONZO-NTHENGE *Dept. of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209-1561, USA INTRODUCTION ABSTRACT Foodborne diseases caused by mi- A study was conducted to evaluate the effectiveness of crobiological hazards in major outbreaks consumers’ kitchen cleaning practices in reducing microbiological have received widespread attention as a result of broad coverage by the media. In contamination in home kitchens. One hundred fifty participants contrast, the sporadic foodborne illnesses completed an in-home survey. A total of 747 samples of kitchen linked to domestic kitchens are less often surfaces and 100 samples of kitchen cleaning tools were collected reported and sometimes difficult to doc- and analyzed for the indicator microorganisms. The reported ument. As a result, cases of foodborne cleaning practices were compared with various bacterial counts. illnesses related to home-prepared foods Kitchen sinks and faucet handles were the most contaminated are often underestimated (11, 14). Stud- places in the kitchens. Dishcloths and sponges used for cleaning ies have indicated that cross-contami- often contained more bacterial contamination than kitchen nation during food handling, prepara- surfaces. Our results indicated inefficient cleaning procedures tion, and storage in the home is a major applied by the respondents even though most of them reported contributing factor in the transmission incorporating sanitizing agents in their cleaning scheme.
    [Show full text]
  • Greens, Beans & Groundnuts African American Foodways
    Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans.
    [Show full text]
  • Recommended Restaurants
    RECOMMENDED RESTAURANTS Dining in Wailea/Makena: HUMUHUMUNUKUNUKUAPUA’A Grand Wailea Romantic and exotic, this oceanside restaurant offers the most spectacular sunset views. Named after Hawaii's state fish, our Polynesian thatch roof restaurant floats on a saltwater lagoon filled with tropical fish. Select your own lobster from the lagoon or savor delicious Island fish and meat entrees with Polynesian or Hawaiian influences. 5:30pm-9:00pm Dinner BISTRO MOLOKINI Grand Wailea In the heart of Grand Wailea Resort, Bistro Molokini offers a relaxing, open-air ambience with breathtaking views of the Pacific and distant islands. Featuring an exhibition kitchen and kiawe wood- burning oven, the Bistro offers a delightful blend of California and Island cuisine. 11:00am-5:00pm Lunch 5:00pm-9:00pm Dinner GRAND DINING ROOM MAUI Grand Wailea With panoramic views of the beautiful Reflecting Pool, the Pacific Ocean and neighboring islands of Molokini and Kaho'olawe, the Grand Dining Room offers a daily breakfast buffet and a la carte menu in a truly stunning setting. 7:00am-11:00am Breakfast 7:00am-10:00am Breakfast (Sunday) 10:30am-1:00pm Sunday Champagne Brunch TOMMY BAHAMA’S TROPICAL CAFÉ The Shops at Wailea Tommy Bahama’s Restaurant & Bar is a unique celebration of the islands offering a relaxed escape from the hustle and bustle with truly inspired cuisine with a Tropical Caribbean Twist. 11:00am-5:00pm Lunch 5:00pm-10:00pm Dinner 5:00pm-11:00pm Dinner (Friday and Saturday) LONGHI’S WAILEA The Shops at Wailea Longhi's sets the benchmark for impeccable dining offering their award winning Italian/Mediterranean cuisine: fresh island fish, prime steaks, giant lobsters plucked fresh from their own lobster tanks, fabulous pasta dishes and the most succulent desserts.
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • Kitchen Renovations
    Bulletin 021 Version 0725 11 Kitchen Renovation s PurposePurpose:::: The purpose of this bulletin is to inform permit applicants of document submittal requirements for the renovation of kitchens in 1- and 2-family residential dwelling structures. Applicability: The information contained herein is applicable to all 1- and 2-family residential dwelling structures. All work must be performed in accordance with the 2003 International Residential Code (IRC), as locally amended. This document may be updated periodically. Please check the department’s web page to verify you have the current version of this document. Permit SubmittalsSubmittals:::: Except as noted below, permit submittal drawings for kitchen renovations in 1- and 2-family dwelling units are not required to be prepared by a licensed design professional, however; the drawings must be drawn to scale and clearly indicate the scope of building, electrical, mechanical and plumbing work to occur. At a minimum, the following drawings are required: • Demolition plan to show all items to be removed such as cabinets, countertops, lighting switches or fixtures, electrical outlets, plumbing fixtures, walls or portions thereof, windows and doors. • Floor plan indicating new or relocated cabinet and countertop work, plumbing fixtures, hoods, walls, windows and doors. Dimensions should be provided to indicate overall room size and distance between island or peninsula sections and other countertops. • Electrical lighting and power plan indicating location of all existing and new switches, receptacles and lighting fixtures as well as power to hard-wired appliances. • Framing Plan indicating any work involving modification to the building's structural framing system. This drawing must be signed and sealed by a licensed architect or structural engineer.
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Kitchen Remodel Requirements
    City of San Carlos Building Division 600 Elm St, San Carlos, CA 94070 Phone: 650-802-4261 Residential Kitchen Remodel To apply for a kitchen remodel permit, please email a Building Permit Application form and proposed plans to [email protected]. Provide existing and proposed layout and show kitchen cabinets, appliance locations, receptacle layout, light switch locations, and lighting locations with type of lighting. See reverse side of this handout for sample kitchen floor plan. Building 1. Minimum ceiling height in a kitchen shall be 7’-0” clear measured from finished floor to finished ceiling. 2. Insulation shall be installed in all walls, floors and ceilings open for construction between conditioned space and unconditioned space such as exterior walls, garages, crawl spaces, and attics. Walls: R-13 Ceilings: R-30 Floors: R-19 3. Door openings between a private garage and dwelling unit shall be minimum 1 - 3/8” solid core wood, OR 1 - 3/8” honeycomb core steel, OR a fire door with an approved manufacturer’s label of not less than 20-minute fire rating. Fire doors shall be self-closing and self-latching. 4. A fire wall shall be provided between a private garage and living space. Minimum ½” gypsum board shall be applied to the garage side of the fire wall (recommend 5/8” Type-X gypsum board). Garages beneath habitable rooms shall be provided with not less than 5/8” Type-X gypsum board or equivalent. Electrical 1. Minimum 2- 20 amp dedicated kitchen counter circuits are required. All kitchen counter receptacles shall be GFCI-protected.
    [Show full text]
  • Industry-Specific Guidance of the Health Officer of the County of Marin Regarding Required Best Practices for Restaurants Allowing Seated Outdoor Dining
    INDUSTRY-SPECIFIC GUIDANCE OF THE HEALTH OFFICER OF THE COUNTY OF MARIN REGARDING REQUIRED BEST PRACTICES FOR RESTAURANTS ALLOWING SEATED OUTDOOR DINING This industry-specific guidance is being issued pursuant to the May 15, 2020 Order of the Health Officer of the County of Marin Directing All Individuals in the County to Continue Sheltering in their Place of Residence (the “Shelter in Place Order”) and unless otherwise defined below, initially capitalized terms used in this guidance have the same meaning given them in that order. This guidance goes into effect June 1, 2020 upon issuance for restaurants to operate in outdoor spaces according to allowed local land uses. This guidance remains in effect until suspended, superseded, or amended by the Health Officer, is supported by the justifications set forth in the Shelter in Place Order, and automatically incorporates any revisions to that order or other future orders issued by the Health Officer that supersede that order or reference this guidance. All businesses addressed herein and allowed to operate under the Shelter in Place Order are required to follow this industry-specific guidance and implement all Best Practices detailed below. This guidance and its enumerated Best Practices may be revised by the Health Officer, through revision of this guidance or another future order, as conditions relating to COVID-19 require, at the discretion of the Health Officer. Each business identified herein must stay updated regarding any changes to the Shelter in Place Order, this guidance, and the Best Practices specifically applicable to it by checking the Marin Recovers website regularly. UNDER THE AUTHORITY OF CALIFORNIA HEALTH AND SAFETY CODE SECTIONS 101040, 101085, AND 120175, THE HEALTH OFFICER DIRECTS AS FOLLOWS: 1.
    [Show full text]