April 21, 2006, Volume 6 Number 16
Dear " Guam Food Guy" Reader,
It was so good that I had to go back!! Yes, the Caspian Grill finally opened on the Thursday before Easter and has been "wowing" diners with its intriguing blend of Mediterranean, Persian, and Greek cuisines. The food is simply prepared and beautifully presented. The Caspian Grill brings a healthier dining experience to Tumon, since the food is nutritious, lighter, and for those meat eaters, much leaner.
Pricing is quite reasonable, with appetizers like Humus with Naan (flat bread), Dolma (grape leaves stuffed with Basmati rice and vegetables), and Falafel (deep fried garbanzo beans with Mediterranean spices served with Caspian dip) priced at $4.99 each. The Caspian Grill's byline is the House of Kabob, which is apt since they have eleven different large kabobs, including the Veggie, Kubideh (marinated ground sirloin, grated onions, special house seasoning), Adana, Boneless Chicken, Cornish Hen, Shrimp, Salmon, Lamb, Pork Shish, and Shish Kabobs, priced from $8.50 to $15.99.
For dinner, I had an Appetizer Combo sampler, which gave me a taste of Humus, Falafel, Maast O'Kheyar (homemade yogurt accented with diced cucumber and parsley), Dolma, and Kashk O-Badenjan (mixture of sauteed eggplant, onions, garlic, and yogurt.) This was accompanied by feta cheese and homemade naan. As an entree, I ordered the Caspian Super Combo ($24.99), which offers a variety of Kabobs including beef, lamb, chicken and an extra bonus item added on by the owners, the aforementioned Kubideh. My Wednesday dinner was so good I returned for lunch on Thursday when I had the Gyro Platter ($7.99), which has seasoned beef, slow-roasted, sliced and served with Caspian Salad.
Owners Farbod Ouhadi and Dr. Faraz Ouhadi are to be commended for bringing the charm, ambiance, and flavors of Persia to Guam. The Caspian Grill's hours are from 11am-10pm daily and their phone number is 646-4456. Though it's still brand new, I feel strongly enough about recommending The Caspian Grill, that I had to share my excitement with you now. It's really a marvelous place to dine!
Ken, The Guam Food Guy
In Today's Issue:
- Hot & Spicy Competition (Geran Kaddon Pika) - April 22 Cost-U-Less Tamuning
- Samurai Seaport Steak & Wine Company Grand Opening April 18
- This Time Last Year - Highlights from the GuamDiner Newsletter
- PTC Restaurant & Bar - New Chef Brings New Menu and Healthy New Tastes
Hot & Spicy Competition (Geran Kaddon Pika) - April 22 Cost-U-Less Tamuning
The Chamorro Studies and Special Projects Division of the Guam Public School System is holding its 4th Geran Kaddon Pika Competition on Saturday, April 22 at Cost-U-Less Tamuning, from 10am-2pm. This contest has two categories of contestants, Middle School and High School. You'd be amazed at the skills and abilities of these young people as they cut up their chickens, onions, and spices to create their fiery dishes. This promises to be a fun and exciting competition, so please come and support the teams!
Samurai Seaport Steak & Wine Company Grand Opening April 18
Congratulations to Richard Lai and the staff and management of the Samurai Seaport Steak & Wine Company on their Grand Opening! I arrived at this well-attended party and immediately found a spot near the Teppanyaki grill where I helped myself to several servings of bacon-wrapped shrimp, juicy tenderloin, chicken, salmon, crisp asparagus, sweet onions, and sprouts.
The Samurai is a large restaurant with seating available at two teppanyaki counters as well as throughout its dining room. It is impressive how well this new restaurant has risen from the old Shimbashi Japanese Restaurant. Veteran chefs Genshiro Obato (Executive Chef) and Yoshikatsu Yoshioka (Executive Chef Japanese) are joined by Assistant General Manager Shigeharu Toyama, who has been actively involved in Guam's food and beverage industry for decades. The Samurai will offer lunch and dinner specials for local and military residents.
This Time Last Year - Highlights from the GuamDiner Newsletter
April 22, 2005, Vol 5 No 16
Restaurant Reviewed: Sundance Fast Food - Specializing in Home-Cooked Local Favorites
PHARE 2005 Competition Winners
Guam Girl Scouts 8th Annual Auction and Wine Tasting - April 22 Hyatt Regency
PTC Restaurant & Bar - New Chef Brings New Menu and Healthy New Tastes
One thing I've learned from my many dining adventures around the island is that a restaurant is only a good as its chef. The real magic takes place when a chef instills his vision in the menu so that you can both see and taste the difference. I recently confirmed this Food Guy 'truism' when I dropped by the PTC Restaurant & Bar, located in the Agana Shopping Center, for a lunch that both surprised and delighted me.
It's been about a year since I last reviewed PTC (at that time it was known as the Pacific Trading Club Bar & Grill), and to be honest, I really didn't know what to expect. I had heard that they were just finishing up a brand new menu and I was also aware that Todd L.G. Eclavea was the new Executive Chef. I know Todd from a few years back when he worked at the Outrigger. He's since been refining his art in Rota and Saipan. It's nice to see one of Guam's own returning to the island to make his mark.
I asked Todd to recommend two new entrees from the menu. He considered for a while and suggested the Hummus Salad ($9.50) and the Spanish Portabella Mushroom Marinated in an Adobo Sauce ($8). These sounded like healthy and nutritious dishes, then I remembered that my previous review featured an over-size Bacon Cheeseburger with Chili Sauce called the Taotaomona. I wanted something that would appease my craving for red meat, and asked what kind of burger would be available since the Taotaomona was discontinued. The PTC Burger was the reigning burger so I ordered on of those too.
While I was waiting I sipped on my Calamansi Iced Tea, which is a special PTC blend. My server, Albert, brought out the Hummus Salad. Frankly, it was hard, at first glance, for me to get excited about this salad. On closer inspection I noticed it was not just any old salad...it had more than just Romaine lettuce! It was a Spring mix of baby greens, including red leaf, endive, radicchio, frisee, and mezo. The hummus filled the center of the bowl atop the throng of greens, topped with six corn tortilla wedges that had been lightly grilled. Diced red peppers and black olives adorned the hummus, and the salad was dressed in a zesty olive lemon vinaigrette. This was already a "lifestyle" dish that I was enjoying immensely. Hummus is made by mixing chick peas with Tahini, lemon juice, garlic, and olive oil. Todd told me that he would be using flour tortillas instead of corn, and that Kalamata olives would really bring this dish up to it's regal standard, with which I agreed.
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