SALTY’S Grill & Café in Garapan is the only dining spot on island that has purely local cuisine on their menu.It’s also a spacious, open dining place with wooden floors and big plastic white tables and matching chairs.
A companion and I were there recently, and I decided to try a local appetizer I was familiar with — beef kelaguen — while my companion ordered the poki bowl. My kelaguen was served after a few minutes —
beef strips with pickles and bits of sliced onions served on a round plate lined with banana leaf and adorned with a white plumeria and half a slice of lemon.
beef strips with pickles and bits of sliced onions served on a round plate lined with banana leaf and adorned with a white plumeria and half a slice of lemon.
The beef kelaguen was good, the beef strips tender and well-marinated. It was kind of spicy but not too much.
My companion’s poki bowl came next — fresh tuna sashimi slices sprinkled with bits of onion and served on a bed of lettuce on top of a serving of steamed rice. It was a full dinner by itself.
Salty’s Grill & Café is a Japanese-owned restaurant with an extensive Chamorro menu that includes shrimp kelaguen, red rice, Spam kelaguen with titiyas (flatbread), sardine kelaguen with titiyas, tamales gisu and Spam onigiri.
You can order shrimp with taro leaf or garlic butter, fish with taro leaf, fresh tuna poki or sashimi, clam with garlic butter, Lau Lau, kadun pika, seafood soup, sweet potato croquettes, Spam fry, or cold tofu with finadene sauce.
Four dishes from the menu are dinner for $8: Chamorro bowl, Spam bowl, poki bowl and locomoco bowl.
My compan
ion’s poki bowl came next — fresh tuna sashimi slices sprinkled with bits of onion and served on a bed of lettuce on top of a serving of steamed rice. It was a full dinner by itself.Salty’s Grill & Café is a Japanese-owned restaurant with an extensive Chamorro menu that includes shrimp kelaguen, red rice, Spam kelaguen with titiyas (flatbread), sardine kelaguen with titiyas, tamales gisu and Spam onigiri.
You can order shrimp with taro leaf or garlic butter, fish with taro leaf, fresh tuna poki or sashimi, clam with garlic butter, Lau Lau, kadun pika, seafood soup, sweet potato croquettes, Spam fry, or cold tofu with finadene sauce.
Four dishes from the menu are dinner for $8: Chamorro bowl, Spam bowl, poki bowl and locomoco bowl.
You can grill your food at the table when you order the seafood BBQ set. You can also get raw beef fingers, short rib or ribs eye and have the freedom to grill them to your preference.
Salty’s Grill & Café’s seafood selections also include lobster, salmon, scallops, squid and mussels from $8 to $25.
For dessert, try the banana lumpia (roll) with coconut milk, apigigi or tapioca with coconut and ube (purple yam) ice cream
Salty’s Grill & Café is an ideal place to hang out for a drink if you want fresh, open spaces without the humming of air-conditioning units and confining walls.
The bar is open from 8 p.m. to 11 p.m. and has a wide selection of wines, cocktails, beer and other beverages. Chasers include fried chicken, French fries, endamame, Chamorro sausage, raisin, peanuts and potato chips.
Salty’s Grill & Café is located in Garapan beside Panda Store (formerly Chicago) and is open every day from 6 p.m. to 9:30 p.m. Credit cards are accepted. For inquiries or reservations call 888-9451, email office@saltys670.com or visit www.saltys670.com.
First published at the Marianas Variety here
Salty’s Grill & Café is an ideal place to hang out for a drink if you want fresh, open spaces without the humming of air-conditioning units and confining walls.
The bar is open from 8 p.m. to 11 p.m. and has a wide selection of wines, cocktails, beer and other beverages. Chasers include fried chicken, French fries, endamame, Chamorro sausage, raisin, peanuts and potato chips.
Salty’s Grill & Café is located in Garapan beside Panda Store (formerly Chicago) and is open every day from 6 p.m. to 9:30 p.m. Credit cards are accepted. For inquiries or reservations call 888-9451, email office@saltys670.com or visit www.saltys670.com.
First published at the Marianas Variety here
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