Guam Diner Bytes: Pacific Islands Club

Guam Diner Bytes: Pacific Islands Club

by Ken Stewart
The Guam Food Guy

Dear Guam Food Guy reader,

There are times when you just crave something you’ve not had in some time – in this case it was a long time since I’ve had Prime Rib!

I was joined by my colleague Mark for this dinner which was also an opportunity to pair some wines (Calitera Cabernet and a Robert Mondavi Private Selection Cabernet) over the course of two hours. Our server, Ivan, was pleased as always to see us (he’s one of their best having served for a number of years). The restaurant was quite busy with many hotel guests and their families (and not a lot of locals, surprisingly).

We started out with an appetizer (another craving), the Seafood Cocktail Sampler ($15.50), which is made with succulent Alaskan crab legs, sweet shrimp and smoked salmon served with a zesty cocktail sauce. I was completely delighted by this incredible platter filled with an abundance of seafood - crab, salmon, big shrimp, and salad elements (lettuce, cucumbers, and capers) and strawberries. We shared this plate and commented on the freshness of the crab (the delicate white meat came out easily in chunks) and shrimp.

When we’d finished this we were brought a cheese platter by Ivan as there was a bit of a delay. Of course, cheese and wine are natural partners so we made quick work of some of this, having some of Bistro’s hot dinner rolls. The kalamata olives and grapes on this plate made the dish all the more perfect.

As I said, I had this craving for Prime Rib and when my plate came I felt as though my prayers had been answered. Ivan had promised it would be quite good and he didn’t exaggerate or over-state. Here it was in all its glory: Bistro’s Classic Prime Rib - Herb crusted (10 oz) Angus Beef, slow-roasted to perfection in a rosemary jus ($29.50). I wanted it medium rare and easily sliced through the meat. I had my horseradish and the melting butter patty. The flavors were so rich and satisfying (along the outer crust the spices had caramelized with the fat - such a amazing taste sensation! I had some fluffy whipped mashed potatoes and steamed broccoli and carrots to accompany this noble succulent beef. Chef had garnished the plate with a balsamic red wine reduction and green pesto. This was an ideal size tvo eat and it worked out fabulously with both of us sharing it. (don’t worry...I ate most).

Mark had ordered Bistro’s Fresh Atlantic Salmon Crusted with Spinach and Crab ($27.50) . This is a fillet of fresh Atlantic Salmon with a delicious crab and spinach pernod crust, served with mushroom artichoke fondue sauce. What a compelling presentation. He had a baked potato and though I had a piece of his salmon, I didn’t get the chance to combine with the fondue sauce. I’ll just have to come back for this at another time. We also noted a neighboring customer had been brought a very large fresh steamed Maine Lobster. I made a mental note to come back for one of these, too! What a great place to treat yourself to when you want a fine dining experience. Go to Bistro and satisfy your cravings!

Bon Appetit!

Ken the Guam Food Guy

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