Issue link: http://www.e-digitaleditions.com/i/551480
loss all the way around," says the man whose motto is: "eat cheese, drink wine, live life happy." It couldn't take away his sense of humor, though. Just below the "closed" sign on the Cheese Shop door, Torrey and his managers printed three appropriate hashtags for fans to share: #BiblicalNoahFlood, #WeDontCr y, #DrinkChampagne. Carmel Cheese Shop, lower level, Carmel Pla- za, Ocean and Junipero Avenues, Carmel. 831/625-2272 or www.thecheeseshopinc.com. NEW KOREAN RESTAURANT SPICES UP THE BARNYARD In Korean, Namu translates to "tree," and Carmel's newest restaurant is putting down roots in the building that once housed the Thunderbird Bookstore in Carmel's Barnyard Shopping Village. Terr y Cho is the chef-par tner, manager and inspiration behind Namu Fine Asian Cuisine. His idea is to introduce Korean-based, Asian- fusion to a sophisticated clientele. Menu high- lights include spicy sashimi salad; bulgogi let- tuce wraps; kimchi seafood pancakes; pork belly simmered in sweet soy; spicy seafood ramen; and farmers' market bibimbap (mixed rice plate). On the patio, Cho installed three Korean barbecue tables where diners can enjoy a more interactive experience. Namu boasts a full bar, and has launched a happy hour (Tues.-Fri., 5-6pm) with small plates priced around $6-$7, and beer, sake and Korean soju at half price. Visit Namu at 3601 The Barnyard, Carmel. 831/624-3318 or www.namuasiancuisine.com.. A PASSION FOR THE OCEAN REFLECTED IN TRASH CLEANUP It's unthinkable for Ted and Cindy Walter to live and work along one of the world's most beautiful coastlines and ignore threats to our ocean. It just isn't in their DNA as co-owners of Passionfish, the County's first green restaurant and one of the few to actively work to pro- mote sustainability and environmentalism. The latest example occurred in June when Passionfish funded installation of two "butt bait tanks" at Lovers Point. Adorned with metal dorsal fins and printed with "Save some fish, feed me butts," each tank holds up to 2,000 cigarette butts. Last Januar y, the Passionfish staff, led by indomitable manager Jannae Lizza, collected 250 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 5 Aquarium Bibim-bap with assorted sashimi, spring mix lettuce and a spicy paste sauce is offered at Namu Cuisine in Carmel. Photo: Kelli Uldall