Whether you\u2019re looking for a brunch buffet for the family or a new spot for date night, Rootz Hill\u2019s Grillhouse has got you covered.<\/p>\n
By day, it\u2019s an all-you-can-eat\u00a0breakfast and lunch spot, and by night, it\u2019s a sizzling steakhouse.<\/p>\n
Marketing manager Blessy Olandez says Rootz is a tribute to Guam and its locals, by City Hill Company.<\/p>\n
\u201cCity Hill Company was started in 1983, and we\u2019ve grown the company from the hotel to the retail shop JP Superstore, and we brought up restaurants like Nana\u2019s Cafe, Sails BBQ, and then we had Tarza Waterpark, and now this is our new addition here,\u201d Olandez says. \u201cBecause the company has grown on this island, we called it Rootz. We wanted to also bring in an island theme and honor our locals.\u201d<\/p>\n
The open-concept kitchen and restaurant at The Guam Plaza Resort & Spa\u00a0brings guests a fun dining experience and a variety of international options, she says.<\/p>\n
\u201cOther places have started their open-kitchen concept, but here we\u2019re more interactive with our guests,\u201d she says. \u201cEspecially during dinner time, they can sit and watch them cook, you\u2019ll be asking them questions, they\u2019ll interact with you at the teppan grill or the robata grill.\u201d<\/p>\n
A taste of Southeast Asia<\/p>\n
For breakfast, diners can feast on the\u00a0buffet that includes your standard breakfast options, like eggs Benedict. For those that prefer ordering off of a menu,\u00a0a la carte is also available.<\/p>\n
During lunch, Rootz gets adventurous and takes guests on a culinary sampling tour of Southeast Asia.<\/p>\n
Their lunch buffet theme is \u201cmarket cuisine of Southeast Asia,\u201d says\u00a0Olandez. Each day, they highlight one or two countries from the region on the menu.<\/p>\n
Olandez says they\u2019ve observed Guam residents enjoy the flavors of Southeast Asia. The cuisine has been a hit since Rootz opened in February 2017, she says.<\/p>\n
For their Japanese and Korean day, Rootz served karaage chicken, teriyaki chicken, sushi and sashimi, among other dishes. The buffet came complete with a ramen station and\u00a0noodles made to order with broth and vegetables. Guests can also put in orders for the teppanyaki station for dishes made fresh.<\/p>\n
If you\u2019re not a huge fan of Asian cuisine, the lunch buffet always has other options\u00a0including pasta, pizza and a salad bar.<\/p>\n
To top off the meal with a sweet treat, the dessert station serves Japanese cheesecake and green tea rolls \u2014 and even has a popular halo-halo station.<\/p>\n
Prime-grade meat<\/p>\n
Executive sous chef Tim Luy says what makes Rootz unique is the quality of the meat, and that the kitchen staff makes everything completely from scratch.<\/p>\n
The dinner is a la carte and features prime, wet-aged meat.<\/p>\n
Meat lovers can try their signature steak, which can feed two to three people. It\u2019s about 1.5- to 2-inches thick, and weighs 2 pounds.<\/p>\n
They carry three sizes of Porterhouse steak \u2014 16, 26 and 42 ounces\u00a0\u2014\u00a0with 3 to 4 inches in thickness. Rootz also serves rack of lamb and special Berkshire lamb pork chops.<\/p>\n
To complement the exquisite dishes, Rootz offers a variety of fine wines from California, Italy and France.<\/p>\n
The kitchen staff cooks the meat to perfection with their Japanese robata grill. It\u2019s the first time this type of grill has been brought on island, according to Luy. The grill features different levels, which makes it optimal for cooking\u00a0meat according to the guests’ desires \u2014 whether they request rare or well done.<\/p>\n
Luy says unlike other restaurants, Rootz grills the meat on charcoal first to give it that extra flavor, before putting it on the gas grill.<\/p>\n
Not just a steakhouse<\/p>\n
Rootz\u2019 dinner is most popular for its beef, but Olandez says there are plenty of other kinds of dishes to enjoy.<\/p>\n
\u201cAlthough it\u2019s a steakhouse, I tried the sea bass fillet for the very first time, and that now is my favorite,\u201d she says. \u201cBecause the sea bass is also grilled, and that\u2019s why we call it the grillhouse, because it\u2019s not necessarily just steaks \u2014 it\u2019s more than that. You\u2019ve got your lamb, you\u2019ve got your pork, and you\u2019ve got the sea bass.\u201d<\/p>\n
IF YOU GOWhat:\u00a0Rootz Hill’s GrillhouseWhere:\u00a0Guam Plaza Resort & SpaOperating hours:\u00a0Breakfast 6:30 to 10:30 a.m. Lunch 11:30 a.m. to 2 p.m. Dinner 6 to 9:30 p.m.Contact:\u00a0For reservations, call 649-7760 or 646-7803.\u00a0<\/p>\n
READ MORE:<\/p>\n
This article originally appeared on Pacific Daily News: Rootz Hill\u2019s Grillhouse: Not just a steakhouse<\/p>\n","protected":false},"excerpt":{"rendered":"
Whether you\u2019re looking for a brunch buffet for the family or a new spot for date night, Rootz Hill\u2019s Grillhouse has got you covered. By day, it\u2019s an all-you-can-eat\u00a0breakfast and lunch spot, and by night, it\u2019s a sizzling steakhouse. Marketing manager Blessy Olandez says Rootz is a tribute to Guam and its locals, by City<\/p>\n","protected":false},"author":2,"featured_media":22150,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[18519,18521,369,142,143,144,145,18520,6312,8],"class_list":["post-22149","post","type-post","status-publish","format-standard","has-post-thumbnail","category-grill-houses","tag-asian-foods","tag-cooking-and-food-preparation","tag-dining","tag-grill-house","tag-grill-houses","tag-grillhouse","tag-grillhouses","tag-guam-foodie","tag-marketing","tag-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117212102233461537","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/22149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=22149"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/22149\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/22150"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=22149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=22149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=22149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}