Guam Diner Bytes: Certified Angus Bistecca alla Florentina

by Ken Stewart
The Guam Food Guy

It's been over a month since I had this experience and if it is no longer available, I apologize! I just had to write about it since when it happened it seemed so unreal! The amount of succulent, unimaginably tasty beef that was placed on a large wooden platter was overwhelming and an assault (a welcome one) on my about a sensory overload!! I have been in recovery, thus the late review. But the write-up had to happen so that I could one day look back on this and tell my great grand kids that I did in fact eat this fabulously prepared meal!! Thank you, Chef Cristiano Pozzi!! Grazie mille!!

From what I had heard, this meal (Porterhouse 32 oz.) was priced at $100.00 and was designed for four people to share. As there were only two of us, we were already out-numbered. Since I wasn't over-indulging, it only meant we would have some serious leftovers. The temperature of the meat was Medium rare and it had never been frozen, so the freshness was amazing and yes, refreshing!! Specially lightly seasoned by Chef Cristiano, it was sliced in thick, edible chunks and accompanied by crisp asparagus spears, sliced red potato, and marinated portabello mushrooms, underscored by a carpet of fresh arugula! There were four salts available to enhance the natural flavor of the steak. One was sea salt, another was the pink Himalayan salt, and other was a smoked salt. Not much was needed...just a small tab as the meat's natural goodness jumped onto your palate with a flavor boost ignited by the salt! It was an indulgent meal that was appreciated in measured, well-savored bites. This was certainly one of my most memorable steak experiences!

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