Islander Grill

** Islander Grill has closed

So there I was, minding my own business, waiting for my Kelaguen bowl to arrive, when I decided to take some photos. I don't know why, but I had been under the impression that I'd already posted on Islander Grill. WRONG! I did a search, I found that to my surprise.......no post on Islander Grill. Now how did that happen? After digging a bit deeper, I found a few older photos....and here we go....

To say that Islander Grill is in an "interesting" location would be an understatement. The little restaurant is located in the Embassy Hotel on Park Boulevard.

I wonder how many people have done double takes, walking down this street lined with apartments, and St. Spyridon Greek Orthodox Church, home of the Greek Festival, when they run into this:

Yes, that is a large barrel grill right on Park Boulevard........

The interior of Islander Grill is full of Guamanian knick-knacks, and presents itself as sort of  a tropical-kitsch.

On this day, the restaurant was pretty well organized, with everything, including the Guamanian magazines and pamplets were in place. The service at Islander Grill has always been nice and friendly, and though things move at a careful cadence, I've always felt very relaxed here.

I'll usually just order one item at Islander Grill, the Kelaguen Bowl with White Rice($6.95):

 

Don't let the picture fool you, this is a lot of food. The Styrofoam bowl is stuffed to the gills with Kelaguen Mannok, packed on top of a generous portion of rice. I was first introduced to this dish featuring chopped grilled chicken, green onions, lemon juice, and red pepper by a Guamanian co-worker back home. During one of our "cook-outs", his visiting Mom brought over a tray of Kelaguen. This version really doesn't hold a candle to "Mom's", or even Santos's wonderful looking version you can find here. The Kelaguen at Islander Grill is also missing a key component....that would be grated coconut. What makes this Kelaguen tick, is the Finadene, the salty-slightly spicy-tart-sour sauce that brings life to the Kelaguen, or almost anything else for that matter.

As you keep digging away at your Kelguen, you'll start noticing a few things. First, you'll realize after a few large spoonfuls, that you've hardly even put a "dent" in your dish. Second, you'll notice that the heat will slowly get to you, until your brow is in need of some attention from some napkins. The Kelaguen at Islander Grill is served either cold or pretty close to room temperature, and with the hot rice, and Finadene, it is a winning combination.

Here are a few photos that were in "storage". This is the Combination #1($8.95):

 

A choice of 2 proteins, either BBQ Beef, BBQ Chicken, BBQ Short Ribs, and Pork Ribs, a scoop of Kelaguen, either Macaroni or Cabbage Salad, and either White or Chamorro Red Rice. Whew, that's a lot of food! Guamanian BBQ is on the mild side, and the meat tens to be dry....so much better for the finadene. This was so long ago, that I don't remember much about the macaroni salad, other than it was a bit too "pickly" for me. The red rice was fine....basically calrose rice colored with achiote, no onions or anything else to impart much flavor other than salt.

If you though this looked like a massive plate lunch, you wouldn't be too far off. Talk about needing a nap!

I recall that when Islander Grill first opened up, there were a few more items on the menu....various stews and such. But over time, the menu has been pared down to salads, fried items (i.e. Lumpia and Empanadas), BBQ, Pancit, and of course, Kelaguen. I've also found that even though the hours posted says they open at 11 am, on some days they don't open until noon.  You'll need to find parking on Park Boulevard, which is not problem during week day lunch hours, but evenings and weekends can be a challenge. Still, if you need your Kelaguen,  you know where to get you fix.

Islander Grill
3645 Park Boulevard
San Diego, CA 92103

Comments

[Jean]

Hi Kirk, long time no write. Been here reading yours and everyone elses food ventures. Always leaves my stomach growling. ;)

I think they leave out the shredded coconut for the kelaguen is for health reasons.

Now I feel like making some chicken kelaguen... with the coconut.

* Excuse this post, just took some medication.

[Daly]

That Kelaguan sounds SOOO good right now but it's too late to eat even IF I could get my mouth on it!!

I've made something similar except with chopped ham, thinly sliced sweet yellow onions, cooked (and cooled) bean thread, sliced fresh jalapenos, lime juice, and fish sauce with fresh ground black pepper to finish.

Okay, maybe it's a whole different dish. I call it Ham salad and it's a cold dish. Have you found something like it?

GOSH I'm hungry!!!

[Wandering Chopsticks]

This is why I love your blog, Kirk! A Guamanian/Chamorro restaurant. How do you find this stuff?

[toisan]

I've been going to this place for a couple of years. It's perfectly located between the office and home, so it's so convenient to stop and pick up food there. Their orders are pretty generous. Oh, I tried the Hawaiian place in Serra Mesa. Got my fill of Hilo Style Loco Moco.

[Reynila]

hi kirk
great post! now i'm hungry!

i've been there a few times - mainly to use their (buy 1 get 1 free) coupon in the entertainment booklet. they do give huge portions; their food is all right, but yokozuna's is closer to home if i want guamanian food. :)

[bbqdreamer]

Hi Kirk,

I'm new to blogging. I'm surprised, and a little shocked, to see how quickly I've gone from curious to enticed. I read about Islander this morning and spent the day trying to figure out how I could fit a visit into today's work schedule. I couldn't, and now I'm obsessing about that Kelaguen Bowl, which, until now, I didn't know existed.

Pleae tell me it gets better...

-Omar

[Kirk]

Hi Jean - How are you? I hope all is well. You may be right about the coconut....kind of a bummer though.

Hi Daly - Wow, that sounds great.....do you have a post about it? BTW, I keep forgetting to put up a link for your blog.

Hi WC - Actually, there are at least 2-3 places in the greater San Diego area that serve Chamorro food. You know, I just kinda keep the "radar" up, and do some driving during my spare time.

Hi Toisan - Yes, the portions here are quite large...that Kelaguen bowl is about all I can manage.

Hi Reynila - Now that you mention it, I haven't been to Yokozuna's in ages...and they "do" put coconut in their Kelaguen...they even have beef kelaguen if I recall.

Hi bbqdreamer - It gets' better all the time!!! ;o) It is quite easy to get kinda obsessed with this.

[santos.]

hey kirk! i think the reason why they leave out the coconut is because a) it's a pain in the butt to shred, b) it's a little costly, and c) the product spoils much faster when you add it. but what do i know, i make it at home! also, when we made red rice at home, we sautee onions in bacon fat and add that to the rice. it's a little oily, but totally ono.

there's a chamorro-esque restaurant in whittier--next time i'm in town, maybe we should check that out!

[Reynila]

beef kelaguen? I don't recall seeing that unless it is new. i do like the coconut in their chicken kelaguen though. my co-worker's husband is chamorro - i keep bugging her to have him make it for the department. nothing's better than homemade!

[Kirk]

Hi Santos - Let me know when, and I'll do my best to meet you! And bacon fat rules.....sounds ono!

Hi Reynila - It has been a while since I've been there...so maybe it isn't on the menu anymore? Nothing beats homemade!

[Chubbypanda]

I've never had Guatemalan cuisine. It looks really good.

[Kirk]

Hi CP - Chamorro food is very tasty. Guamanian BBQ is a bit on the simple side, but some the stews, and Kelaguen is good stuff!

[Guam Gal]

I make kelaguen all the time for our family gatherings. Make sure you barbecue (grill and charcoal, but on Guam we use tangan tangan wood...grows wild in boonies,makes barbecue taste natural) the chicken that is just lightly salt and peppered and you would like to cook it thoroughly. Use whole chicken so you have white and dark meat in the kelaguen. And you must put the coconut...it's just not kelaguen without it. Put fresh lemon juice (calamansi is really good but local lemon is the best), salt, hot pepper, green onions/yellow onions and some coconut. Gof maolek!

[teddy]

it took me awhile to actually find this place. the kelaguen bowl over red Rice is really tasty!