Proa in Tumon is always pleasantly busy, an assuring testimony to the popularity of this excellent little restaurant. Due attention is paid to presentation of the food, which is carried nicely by robust flavors and high quality ingredients. Executive chef Geoffrey Perez comes from a lofty background, trained under acclaimed Japanese chef Nobu Matsuhisa as well as Iron Chef contender Bobby Flay. His tuna tartar with jalapeno is a must-try as well as the cornmeal-crusted soft shell crab sandwich. Serving honest dishes with confidence, Proa’s food is undoubtedly upscale, but the ambience is resolutely casual.
