Eat Beat: Rumbi Island Grill

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Rumbi's Kahuna burger has lettuce, tomato, Swiss cheese and pineapple. It's drizzled with Teriyaki sauce. (Elliott Miller)
Rumbi’s Kahuna burger has lettuce, tomato, Swiss cheese and pineapple. It’s drizzled with Teriyaki sauce. (Elliott Miller)

Rumbi Island Grill is new to Provo but not a stranger to Utah. It was established in 2002, when the Olympics came to Salt Lake City. Since then 22 restaurants have opened in Las Vegas, Idaho, Colorado and Arizona, as well as several more around Utah. The Provo location is at 62 W. Bulldog Blvd. in Provo.

The founders of Rumbi Island Grill served a mission to Jamaica, and this inspired the island grill food, said Dan Upchurch, assistant manager of the Provo restaurant.

Menu

Rumbi’s sells rice bowls, including Fire Grilled Chicken, Grilled Sirloin, Luau Pork, Fresh Veggie and Organic Tofu. The Hawaiian Teriyaki can be regular or spicy. Other flavors include the Jamaican Jerk, Bali Island and Honey-Orange. Employees cook the Rumbi rice in coconut milk with red beans and about a teaspoon of coconut extract.

The Chicken and Shrimp dish is made of chicken and shrimp on white rice, seasoned with margarita sauce and topped with pineapple, salsa and a lime.

The Kahuna burger has lettuce, tomato, Swiss cheese and pineapple. It’s drizzled with Teriyaki sauce.

The Rumbi fries are a mixture of regular fries and sweet potato fries.

The Chicken and Shrimp dish and Luau Pork Plate are popular choices, as are the Aloha Mango Salad and the Voodoo Salad.

Desserts

The Chocolate Lava and Pineapple Upside Down Cakes and Key Lime Pies are each $3.99. Brownies are $1.49, and cookies are 99 cents each.

What makes it stand out

“Our food is unique and has great quality,” Upchurch said. “It’s Jamaican style, so it’s not your Hawaiian style here. It does have its own uniqueness with our seasonings and our flavors.”

The atmosphere is a priority at Rumbi Island Grill. “We just like a warm, aloha feeling,” Upchurch said. “We’re ohana, which means family, and we like to bring the ordinary dining experience to our guests.”

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