By Joel Kanda Cheesy, melty, meaty, saucy, succulent, decadent, and all other manner of adjectives, pizza can be called many things. The various takes on pizza are just as abundant: New York style, Chicago deep dish, thin crust, calzone and many others. But no matter what style, pizza has to have the four basic elements: crust, sauce, meat and/or vegetables and cheese.
[nivoslider id="9345"] By Jessica Peterson Beachin' Shrimp, Tumon's newest restaurant, offers a coast-to-coast shrimp fest. Located in The Plaza Shopping Center next to ABC Store, Beachin' Shrimp is bright and modern with a selection of American, Spanish, and Mexican coastal dishes. With tables for dining in, it's a great lunch or dinner option for a
By Joel Kanda The Burger. A classic American indulgence. A pleasure unlike any other. The one thing you crave coming straight off of what might have seemed like a never-ending diet. As the infallible comfort food, The Burger will always be by your side in your time of need. The Burger will neither condemn nor judge you when life calls for a food splurge. It will, in
By Joel Kanda At some point or another, we all find ourselves watching carefully what so unsympathetically leaves our wallets. Maybe it’s because you have decided that all that fancy food, as tasty and as pretty as it may be, is not helping you save money for that brand-new iPhone. Or it could be that life is just too hectic for you to wake up early enough to
Story and photos by Joel Kanda One of the hardest questions I’ve been asked is, “What is your favorite food?” In my experience as a foodie it’s really not that easy to pick just one. But if you were to ask me instead what it is that I crave the most often, I would say that it’s the local foods here on Guam. A plate of barbeque, kadon pika, red rice and a
Katrê Bistro is a new mediterranean-leaning restaurant across from Caliente in downtown Agana. Owner and Chef Rox Cailaoj was a successful restauranteur in the Philippines for nearly two decades. Having studied at the Clark Culinary School in Washington, Cailaoj was hired as the executive chef of the Sheraton and Renaissance hotels. His seasoned techniques (pun
By Peyton Roberts On any given day on Guam, you don’t have to drive far to find yourself face to face with the island’s freshest produce. During these months of pursuing freshness, I’ve figured out a little system of where to go for fresh produce based on what day it is. It dawned on me that this little calendar I stick to in my head might be useful for
Indian food lovers rejoice -- Guam now has a second option for freshly oiled naan, creamy curries, and tandoori baked meats. Grand Taj Curry & Grill opened in the Grand Plaza Hotel in August, operated by former Hard Rock Café chef Kotwal M. Singh. The spacious restaurant is on the second floor of the Tumon hotel, next to Tumon Bay Lobster & Grill. Grand