De­lec­ta­ble Din­ing

Serve Daily - - NEWS - By Amy Baird

Ohana Grill: De­li­cious food with a whole lot of love

You know that feel­ing when you take a bite of some­thing and you feel right at home? You can just tell that it was made with love. That is how I felt when I took a bite of garlic chicken at Ohana Grill. Masa is the rea­son you can taste the love in the food. Her cus­tomers are her fam­ily. Masa says, “I just love to cook and make ev­ery­one happy.”

Wayne and Masa Fonoimoana of Laie, Oahu started Ohana Grill a year and a half ago when they dis­cov­ered that there was a need for a lit­tle Aloha in south Utah County. So they de­cided to fix that and open their own restau­rant. Since then they have been spread­ing the love and giv­ing back. This Thanks­giv­ing, they are host­ing a Thanks­giv­ing din­ner for those in the com­mu­nity who are strug­gling fi­nan­cially.

Ohana Grill spe­cial­izes in Hawai­ian plate lunch food. I or­dered the garlic chicken, which is their most popular dish for a rea­son. It is de­li­cious. You bite through the crisp, light crust and are hit with this slightly sweet, gar­licky de­li­cious­ness. Let’s just say that this might need to be a weekly meal for me. It is down­right ad­dic­tive. I gave ev­ery­one a taste and the gen­eral con­sen­sus was that garlic chicken is the star of the menu.

Be­fore I get too far, I prob­a­bly should men­tion that the por­tions are enor­mous. I hon­estly think I could have fed my lit­tle fam­ily of four with that one meal. Each meal comes with a gen­er­ous scoop of mac­a­roni salad (creamy and de­li­cious) and two huge scoops of white rice. We were pleas­antly sur­prised at how quickly our food was ready. All food is made to or­der and comes out de­li­cious and fresh. I don’t think that they own a hot plate.

My hus­band, Nick, or­dered the garlic shrimp, another crowd pleaser. He got 6 rich, but­tery, jumbo shrimp that were moist and per­fectly cooked. My garlic chicken had a sub­tle garlic fla­vor com­bined with sweet. The garlic shrimp, on the other hand, was the epit­ome of garlic nir­vana.

Brent or­dered the Kalbi Short­ribs, which were ten­der with a sweet, tangy sauce. Once again, the por­tions were gen­er­ous and the pile of short­ribs was mas­sive. Chris­tine or­dered the Teriyaki chicken, another clas­sic done right. The chicken was per­fectly cooked and had just the right amount of sauce. It was so ten­der that it just melted in your mouth.

Casey went for the Meat Juhn, which is breaded beef strips served with a spe­cial sauce. The bread­ing added a nice tex­ture and fla­vor, giv­ing the dish a nice over­all com­plex­ity. The spe­cial sauce was what stole the show, though. It had a soy sauce base and just the right amount of sweet­ness. Kristin or­dered the Mahi, which was light and flaky with a creamy sauce.

Did I men­tion the otai? Mmm. Imag­ine the sweet­est, fresh­est mango you have ever tasted and then put that in a re­fresh­ing drink with lit­tle bits of mango and you will have an otai. They sell it by the glass or by the gal­lon.

Ev­ery Fri­day, they of­fer a Poly­ne­sian plate with Ton­gan, Samoan, and/or Hawai­ian food so you can try some­thing a bit more tra­di­tional. The Poly­ne­sian plate comes with a free slice of cake (some­times guava cake). I am ad­dicted to guava cake. Imag­ine the moistest sweet cake you could ever imag­ine, then cover that with a creamy, almost jello-like layer of guava good­ness. Then you have the per­fec­tion that is guava cake.

So ba­si­cally, you need to try Ohana Grill. I know that you are prob­a­bly like me and have driven by it mul­ti­ple times, but haven’t taken the time to stop. I am telling you now, stop the car. Ohana Grill is a place worth stop­ping for and a place worth go­ing back to over and over again. Start with the garlic chicken and then ex­plore from there.

Ohana Grill is lo­cated in Springville at 1445 Main Street next to Joe Ban­di­dos. They are open Tues­day-Thurs­day 11-7, Fri­day 11-9, Satur­day 9-5, and closed Sun­day and Mon­day. Most of the seat­ing is lo­cated out­side, ex­cept for a cou­ple ta­bles inside. You can call ahead for your or­der too.

Do you own a restau­rant? Would you like a fun friendly re­view? Email amy­baird­

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