THERE are restaurants that you will rate as poor, average, above average or excellent. The ones with poor rating you vow never to come back, but this newly opened, classy but cozy restaurant in Garapan which specializes in European with a touch of Asian cuisine leaves you craving for more.
Shenanigans Saipan Restaurant is one dining haven where your eyes and your senses are satisfied even before you get your first taste of your order. That is after you learn to memorize the name of the restaurant, which was taken from the movie “The Waiting.”
If you grew up with a stomach whose orientation is “a meal without rice is never complete,” you may have second thoughts about Shenanigan’s because rice is nowhere in the menu but Shenanigan’s serves foccacia, wheat bread, mini roll or sourdough in lieu of rice and you will discover you will have no room for rice even if its available.
It was my second time to dine at Shenanigans on Saturday night with my out-to-eat buddies.
Shenanigans night shift in-charge Willy Cuyugan (father of Shenanigans manager Bel Busby) served us two baskets of Focaccia bread which he said is only available in their restaurant.
The Focaccia bread which was soft and flavorful on the top with a crispy base was excellent with balsamic vinegar and olive oil dipping.
I have tried Shenanigans best of their line of sandwiches before — Chef’s Tony’s famous wrap which is chicken (or fish) wrapped in grilled flat bread with lettuce, tomato, olives, capers, feta cheese, cucumber, pesto mayo with honey mustard dressing for $13.95. No matter how hungry you are, you won’t be able to finish the four huge wraps.
I ordered the Italian fish sandwich $12.95 for dinner, which was served in a very mouth-watering presentation I was full before I finished one of the two sandwiches.
My buddies ordered the Penne Pasta salad with sundried tomato vinaigrette for $10.95 (you can order half at $7.95) which is actually Penne pasta tossed in extra virgin olive oil with balsamic vinegar, kalamata olives, capers, veggies, feta cheese and sundried tomato pesto. We also tried Insalata Mista which is mixed greens with cucumber, tomatoes, red onions, feta cheese and olives and balsamic figs vinaigrette. My buddy added $5 for fish fillet (or chicken breast as an option).
Buddy Andrew ordered Bolognese classic Italian meat sauce for $11.95 which came in a huge bowl and he almost didn’t finish it. You can also order half serving for $8.95.
We splurged on dessert with a slice of sweet potato pie with white chocolate splashed with bourbon sauce, a slice of cheese cake which Cuyugan said topped the favorites’ list since they opened, and Tirami Su.
Shenanigans menu displays a huge selection of salads, appetizers, sandwiches and pasta. Panini or sandwiches are served with pan-roasted potato and a choice between soup of the day or house salad. Cheese options are Mozzarella, Swiss or Cheddar.
The main entrée at Shenanigans range from $17.95 to $22.95 includes steak with fresh peppercorn sauce, coffee spiced rubbed NY steak, veal chops with sundried tomato tapenade, Pollo al Limone, grilled Hawaiian fish fillet, Bocconcini di Pesce, and Shenanigan’s prawns and sausage in creamy white grits.
A selection of vegetarian menu is also available which includes vegetarian sandwich with sesame spread, crispy potato pancake with Mediterranean relish, Masala Dosa, black beans avocado enchiladas and tofu lasagna.
Children can chose from the kid’s menu of spaghetti carbonara and chicken nuggets, crispy breaded chicken strips, mini ham pizza and prawns and chips. Each order from the kid’s menu comes with iced tea or lemonade.
For a $49 dinner for four, we went out glassy eyed with bursting
stomachs and with take-home pack because the servings were just too huge to consume.
Shenanigans Saipan Restaurant, located at the Juan T. Guerrero Building in Garapan, is open from 10:30 a.m. to 11 p.m. Monday to Friday, and from 7 a.m. to 10:30 p.m. on Saturday and Sunday.
All major credit cards accepted except American Express. For reservations, call 233-8324. (This article was first published HERE)