Tiburon Grill and Bar

Crispy calamari and rock shrimp with red and green peppers, served with lemon and house-made spicy marinara sauce. (Katharine Lotze / The Signal)

Nader Sohi, the general manager of the Tiburon Grill and Bar in Canyon Country, wants his servers to think like psychologists, assessing the customer’s needs before they even reach their table.

“I personalize each table,” he said. Tiburon Grill and Bar just opened in June, and is just starting to take off. More than 120 people attended the restaurant’s grand opening celebration in September.

It helps that the family-friendly restaurant offers complimentary appetizers during its weekday happy hours. From 4 p.m. to 7 p.m. Monday through Friday, customers can try out one of the signature cocktails, like the Tiburon Margarita or the Burning Mandarin, while they snack on house-made artichoke and spinach dip.

Smoked chicken brushed with barbecue sauce and served with steamed vegetables. (Katharine Lotze / The Signal)

“People are beginning to know what we offer,” Sohi said.

Sohi himself has been in the restaurant industry for many years. He got in the business when he worked as a server in college.

Hospitality, he said, “was in my blood.”

Nader Sohi, the general manager of the Tiburon Grill and Bar in Canyon Country, stands in the doorway of the restaurant. (Katharine Lotze / The Signal)

All of the sauces at the Tiburon Grill and Bar are house-made from scratch, including the spicy marinara sauce that perfectly complements the colorful and crunchy calamari and rock shrimp, which is just as fun to look at as it is to eat. As soon as you order, you’ll be treated to a plate of pita bread and homemade tapenade – just don’t fill up on it, though it is tempting.

Don’t miss the tender pulled pork, whether as an entrée or sandwich. It’s marinated for 12 hours, and is bathed in a made-from-scratch sauce that, with apple cider vinegar, sugar, and chili powder, is the perfect combination of sweet and spicy – save a little to dip your fries in, too. The fries are made fresh daily, too, and seasoned in-house.

Tiburon Grill and Bar offers a variety of American and Mediterranean food, like hummus, babaganoush, to sliders and the Tiburon Burger, made with waygu beef. Customers so far have been drawn to the kabobs, which are served with saffron basmati rice, and grilled vegetables drizzled with balsamic dressing. Chicken, beef, and pork are all options for kabobs.

“They love the food, they love the ambiance,” Sohi said.

And that combination of good food, good service, and ambiance is what Sohi will draw in groups looking to host events. The restaurant seats 200 people, and can accommodate after-hours parties either in a traditional sit-down dinner or buffet-style meal. With a full bar, menu, and space for entertainment, anything from bar mitzvahs to wedding receptions will be comfortable at Tiburon.

But if you’re having your own event at home? Grab the All American Family Dinner to-go. With enough to feed four, it comes with baby back ribs, pulled pork, beef brisket, and smoked chicken, and serves as a great introduction to Canyon Country’s latest edition.

Visit tiburongrillandbar.com for a full menu, and for more information on booking an event.

This post was last modified on October 26, 2016, 9:05 pm

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