The major revamping of the old Triangle Square is finally within sight of the finish line, presenting itself to be an "eat and play" destination. The building, literally in the shape of a triangle,Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. is bordered by 19th Street, Newport Boulevard and Harbor Boulevard, and has occupied the heart of downtown Costa Mesa since 1992. With rumors and rumblings of things to come going on for many years, The Triangle of Costa Mesa is finally nearly ready to go.

Recently, a valet station opened, and is the "first face" that clientele will be greeted with, according to Morgan Erickson, general manager at The Triangle. To further address former parking lot issues, an electronic ticker, which monitors cars entering and leaving, is prominently on display with the current number of parking spaces available on each level. Improved signage throughout the building, including free-standing directories, and color-coded parking levels with demarcated sections, are in the interest of making navigating the center a cinch.

The redesign of the common area, including increased lighting, benches, and stylish,Handmade oil paintings for sale for sale at museum quality, abundant landscaping with big planters, among many other improvements, cost approximately $20 million. A walkway which creates a path in between what will be the patios of the restaurants Saddle Ranch Chop House and El Corazon – both set to open by the end of the year – is comprised of porcelain tile that looks like long, vertical wood planks. The up-and-coming trend was picked in part because it is durable and slip-resistant. The overall cleanliness of the center is a top priority, from every nook and cranny to the seven parking levels (including two basement levels), and additional trash cans.

Sushi Zen is out,We offer laser marking machine and cutting machines for processing different materials and is being replaced by a new Japanese restaurant, which is expanding into an adjacent space to be much larger.

The two-story space in the landmark Dome at the corner of 19th Street and Newport Boulevard, facing the 55 freeway, is still available,Customized bobblehead made from your own photos, but Erickson explains that The Triangle is seeking an equally "landmark" tenant to occupy it.

And there is still hope for an upscale bowling alley, which would potentially be located on the street level, near the valet, in a space with a lot of windows facing bustling Newport Boulevard.

The first new restaurant to open in The Triangle will be the Black Knight and Olive Branch Pizza. The owner, Erik Harriman explained that his dream of opening an upscale pizza delivery service that "hit(s) the 20-minute window like a Domino's or Pizza Hut" will come to fruition with the opening of Olive Branch Pizza in the coming weeks. Olive Branch Pizza, which Harriman will open with business partner Larry Pearson, former drummer of OC Old School Punk Band "M.I.A.," will not have any indoor space for customers, but will operate with a pick-up window, and share the kitchen with the Black Knight. The "high-end but fast" pizza will cook in a seven-foot wood fire pizza oven, and the pizza will be available on the Black Knight's menu, as well as to customers at the walk-up window. The pick-up and delivery service, and the Black Knight, will comprise the space between the current Yard House, and the under construction El Corazon Mexican restaurant; a strategic location which allows delivery persons access through the back door directly to reserved parking spaces. The menu will feature eight or nine specialty pizzas as well as a "build-your-own" option.

The Black Knight will be "an adult restaurant for the 21+ crowd," and yes, though it has been dubbed a "gastro lounge," there will be $1 tacos, Harriman said. This, of course, is a reference to The Little Knight, the local favorite dive bar that Harriman owned on 17th Street in Costa Mesa. Though Harriman claims he's "not a bar guy," he operated the successful watering hole until it finally closed its doors in August 2012. His father opened the bar in 1974, after working with some buddies down 17th Street at the original Black Knight bar. Nowadays, the Pierce Street Annex occupies the spot. With that experience, Harriman's father "perfectly" designed the Little Knight's bar for the ease of the bartender, and as the new space at The Triangle is not "little" anymore, Harriman chose the new moniker because of the connection to his father. In fact, the Black Knight's outdoor patio is the same size as the whole Little Knight. There will be one 70-inch and two 50-inch TVs above the main concrete-topped bar, among a total of 12, because, Harriman points out, "there's one day when there are 12 football games on the same day." The bar will have 14 seats, and there will be high back booth seating as well as tables throughout. There is even a more private lounge section featuring two "L-shaped" couches.

Harriman says at The Little Knight he felt that the "menu was always limited" because of the small space in which to work, and he "always wanted to do more food." Now, the Black Knight will feature the same bar menu, and in addition, "high-end finger foods," sliders, and a variety of grilled cheese and pizza, which will be served until 2 a.m. He hopes to "open soon to put (his) staff back to work," giving those staff members that are staying on board the credit, saying, "they know a lot more about the business than I do." He is also keeping the piquant "Pepper Plant" hot sauce. The Black Knight will offer 10 taps of craft and non-craft beer, and also feature cocktails with fresh fruit and juices, and a wider wine selection; temperature-controlled, of course.This document provides a guide to using the Ventilation system in your house to provide adequate fresh air to residents. And though he justified the purchase for use in drinks, there will be an ice cream maker, as Harriman says, "I really love homemade ice cream." For more than just the ice cream, he is "looking forward to getting it open and getting the employees back to work."