Guam Diner Bytes: Delmonico Kitchen & Bar

by Ken Stewart
The Guam Food Guy

We wanted to stop by Delmonico Kitchen & Bar and see our good friend Executive Chef Eddie Chien. Unfortunately, he had to leave just before we arrived but he had already arranged to have Zee’s vegetarian pasta with portabello and peppers ready for her. We also ordered the Bacon + Tomato + Spinach Bruschetta - $7, with one piece not having any bacon. The French bread these came on had been toasted and this gave the bread a unique taste that supported the cheese, spinach, pesto, and tomato along with the balsamic vinegar drizzle.

I thought I could do with a salad so ordered the House Salad of Mesclun (small - $8, with Creamy Herb Vinaigrette and tomatoes). I was shocked when it came out because it was huge! I asked for side plates so we could share. The mixed young greens of the Mesclun were fresh and peppery. These delicious greens combined arugula, chervil, arugula, and some leafy lettuce. We managed to finish this!

I had been in a mood for a good steak and knew Eddie never disappointed me in his steak preparations. I had the 12 oz. New York Strip Loin ($26) prepared as No. 86, which is Char-broiled with a Parsley, Brandy Reduction. This came with a garlic mashed potato topped with cheese starch, which was far more than I could eat. In fact, I had to take over half of this and half of the steak home. We had such good service by Jess (we’d brought our own bottle of San Pellegrino) who twisted our arms into saving room for dessert!

Yes, the Lava Cake was baked and got served (allow 20 minutes preparation time). The hot flowing chocolate fudge flowed out like lava and blended with the vanilla ice cream (that only I could eat!). What a decadent chocolate delight this dish is, and very similar in concept to Roy’s signature Melting Chocolate Souffle! It’s a lovely ending to a dinner where wine was also a featured player.


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