Table 35

Table 35

Monday: 0:00-0:00
Sunday: 0:00-0:00
Phone: 969-3510
Cuisine: International
By: Ken Stewart
The Guam Food Guy

It’s been some time since I’d stopped by Table 35 for lunch alone. It’s nice to just drop in and find out what the specials for the day are. Both Executive Chef Christopher Aguon and Sous Chef Sara Pleadwell were manning the grills so I was confident they’d put out some worthy fare, and they did!

I started out with the special appetizer which was the ahi and salmon poke with crispy wonton ($11.95). Presented in a martini glass, this was a novel way to serve Poke by combining salmon and tuna. The crispy wonton sheets were neat, too.

Next came the spicy Cajun ribeye po-boy with honey chipotle sauce & sauteed/shredded cabbage - $12.95. I really liked the flavors and textures of this sandwich. Although the bun was grilled, it proved to be too much bread for me. The beef was tender and was enhanced by that delicious honey chipotle sauce.

I don’t know how he did it, but my server Ricky talked me into trying their special dessert for the holiday season, the pumpkin cheesecake with blueberry and strawberry sauce - $7.99. “Christmas on a Plate” is how Sara described this statuesque slice of cheesecake. This was capped by fresh whipped cream and a crisp toasted walnut. I couldn’t finish it all, but I gave it a great effort! Can’t wait until my next visit to Table 35!