Sentence examples for crab restaurant from inspiring English sources

As snow swirled around a cozy crab restaurant here one recent evening, Edward P. Bandlow, who teaches English at Wakkanai Hokusei College here, estimated that only 10percentt of his students stuck around after graduation.

With the help of these new maps, more parts of coastal New York could resemble coastal parts of Florida and Louisiana, with homes and businesses hoisted on huge posts or stilts (a tactic some New York businesses have already adopted, like the Brooklyn Crab restaurant in Red Hook, and the Ikea nearby).

"Candidates who decide to use things that are factually false run a real risk of being repudiated by people, because people are sick of negatives and they're sick of politicians who can't be candid," he said in the parking lot of the Crazy Crab restaurant.

"I'm from Los Angeles; I wanted a real New York City living experience, and you can't get more New York City than this," said Mr. Steinberg whose block has City Crab Restaurant at one end, L'Express at the other and Sushi Samba expanding in between, taking over the space that was occupied by a stationery store.

Before, he was working at the Franciscan Crab Restaurant on the city's touristy Fisherman's Wharf.

The first clue came when the port rebuilt a wharf near the Franciscan Crab Restaurant, and geotechnical engineers discovered that there was liquefiable sand underneath the rock wall.

Zakary Pelaccio and Rick Camac are planning Fatty Crab restaurants in Southeast Asia.

But a car or a cab is needed to reach the two riverside crab restaurants listed below.

The last eight miles to Weybourne follows the relatively built-up shoreline via Sheringham, with its excellent crab restaurants, its throwback Little Theatre, its restored steam railway line to Holt and the indispensable Coasthopper bus plying the route.

To expand on the playbook of awesome, Malaysian-ish cooking on display at the Fatty Crab restaurants in Manhattan, Mr. Pelaccio's Fatty Crew — with Corwin Kave as executive chef and Andrew Pressler as chef de cuisine — has added to their roster Robbie Richter, the Queens-born pitmaster who helped start Hill Country in 2007.

"We miss out on some of the holiday rush," said Zakary Pelaccio, who owns and runs the Fatty Crab restaurants in Manhattan, and Fatty 'Cue in Brooklyn, "because people think of the Christmas goose or the Thanksgiving roast turkey, and that's not what we do".