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In 1990 Josselin opened a restaurant in Kapaa, Kauai. He opened several other restaurants, then suddenly sold all of his restaurants and went on hiatus. [ 4 ] By 2015, he had opened three restaurants in Kauai and a restaurant in Las Vegas .
Coco Palms Ventures, based in Maryland, had purchased the property in 2005, and it transferred the 20 acres (8 ha) for $11.2 million to Prudential Insurance as the lender. The buyers, Waters and Greene, estimated the cost to rebuild the hotel and restaurants at over $100 million. [49]
The ʻAlekoko Fishpond, known locally as the Menehune Fishpond, [2] near Līhuʻe, Hawaiʻi, on the island of Kauaʻi, is a historic Hawaiian fishpond.Also known as Alakoko Fishpond, it has been listed on the U.S. National Register of Historic Places since 1973.
Sep. 1—Outrigger Hospitality Group has finalized the purchase of Kaua 'i Beach Resort & Spa—the hotel company's eighth global beach resort acquisition in the past three years and one of ...
The beach is appearing in the legends "Ke one kani o Nohili" in the book: Wichmann, Frederick B., Polihale and Other Kauai Legends, “Kapahe, Captain of the Nihau Whale Boat“ in the book: Knudsen, Eric A., Teller of Hawaiian Tales, “Kawelu, the Shark God“ in the book: Teller of Hawaiian Tales and “The Heiau of Polihale“, also in the ...
Poʻipū is located at (21.884079, -159.464195 It is bordered to the north by Koloa and to the south by the Pacific Ocean.. According to the United States Census Bureau, the CDP has a total area of 2.9 square miles (7.5 km 2), of which 2.6 square miles (6.7 km 2) are land and 0.3 square miles (0.8 km 2), or 11.08%, are water.
With a wide-ranging, coastal-inspired menu, the restaurant is open from breakfast through dinner and offers a variety of water views, from ocean to poolside looks. 5 N. Hwy A1A, Jupiter, 561-745 ...
In 1988, Merriman opened his signature upcountry restaurant, Merriman's, in Waimea, Hawaii.He was proclaimed, "A gourmet in cowboy country" by Hana Hou. The New York Times raved “Everything at Merriman’s as one that features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!”.