Moroccan and Lebanese food have been added to Kaimuki’s vibrant food scene now that Kan Zaman has expanded to a second location.

The restaurant’s very soft opening was May 1, said co-owner Kamal Jemmari, who, with business partner Youssef Dakroub, established the first location in Chinatown in 2013.

Kan Zaman Kaimuki’s menu is identical to that of the original, offering falafel, lunchtime sandwiches including beef shawarma, kebabs and many vegetarian options, as well as warak enab bil zeyte (poached grape leaves stuffed with chopped parsley, onion, mint and rice) and shakshouka (eggs poached in a fragrant tomato sauce).

“The first day we had 40 customers,” Jemmari said, and over the next few days he had a “full house, with people waiting outside.”

The new restaurant employs 13 people and seats up to 60, with a private room for parties. It’s at 1127 11th Ave., on the second floor above Ichiriki Japanese Nabe Restaurant, with plenty of parking in the municipal lot.

Those who want something a tad stronger than Moroccan mint tea with their meals can bring their own spirits of choice, for now. “We applied for a liquor license, but as of now it is BYOB, and we are not charging a corkage fee. We also offer wine glasses,” he said.

Hours are 11 a.m. to 9:30 p.m. Sundays through Thursdays and 11 a.m. to 10:30 p.m. Fridays and Saturdays. Call 260-1763 or visit kanzamanhawaii.com.

Kalihi boy gets Beard Award

Nelson Daquip graduated from Farrington High School and the culinary arts program at Kapiolani Community College, and he is the first person from Hawaii in a long time to share in a James Beard Foundation Award.

“It’s a huge honor,” Daquip told TheBuzz.

The award for outstanding wine program went to Canlis restaurant in Seattle, where Daquip is director of wine and spirits (yes, there used to be a Canlis in Waikiki). He left his server job at Alan Wong’s 15 years ago and started at Canlis in the same position, then became the fastest-promoted employee in company history.

At the May 1 awards gala in Chicago, owners Mark and Brian Canlis took the stage to accept the award medallion, which they placed on Daquip.

“The wine program is a big piece of the restaurant, and I’m the one wearing (the award) right now … but this is for the whole restaurant team,” Daquip said. Canlis had received 10 previous Beard nominations.

Daquip credits Alan Wong’s General Manager Charlie Yoshida and Wine Director Mark Shishido with encouraging him to pursue wine service, and cited Wong as his mentor, shaping his work ethic.

“Tell him I said congratulations,” Wong said in an interview. “We had him when he was younger, and he was always wanting to learn, always seeking to refine his craft, and if there was such a thing as a hall of fame for front-of-the-house service at Alan Wong’s, he’d be in it,” Wong said. “It’s always great to see a local boy do well for himself and get that kind of recognition. I’m very proud of him.”

Send restaurant news and notes to erika@staradvertiser.com or call 529-4303. Follow Erika Engle on Twitter @eriKaengle.