Guam Diner Bytes: Prego

Guam Diner Bytes: Prego

by Ken Stewart
The Guam Food Guy

We were astonished when we arrived at Prego and didn’t see the intense crowds lining up at another one of our favorite spots, taste, which does an enormous amount of business! The entire interior of the restaurant is activated with some type of live station or food display! This is really impressive seeing how they created a moveable feast on counters and in areas never before used!

To be honest, I wouldn’t know where to tell you to start – there are so many choices and options! Being an Italian restaurant, they have crafted an extensive selection of antipasti creations located at different spots and elevations in the room, making this a truly interactive dining experience. There are a number of dishes that are individually portioned for easy dining.

There is a Caesar salad station where you can design your own salad and add chicken, shrimp, fried calamari or bacon along with fresh grated parmesan. The displays are spatial and make searching for your next choice an intriguing adventure. The hot bread station borders the hot soup selections, while large free-standing ice bins display fresh oysters on the half-shell, large prawns, and king crab legs.

Observing the menu creations on display you quickly get the sense that this is no ordinary buffet! It is decidedly a “cut above” the others by putting out a luxurious spread of premium selections such as bacon wrapped leg of lamb or prime rib, quiche Lorraine, and grilled vegetables (zucchini, red, yellow, and green bell peppers, butter squash, asparagus spears), Italian Spring Rolls, Grilled Beef Striploin, an olive station with a cheese station, a variety of seafood and vegetable salads and more.

It doesn’t take long but you get a sense of the difference between flying first class and coach! Prego’s space is bright and airy, and there are colorful design elements with a festive flair. The live pizza station chef hand prepares individual pizzas for each table. We received a vegetarian delight boasting fresh mushrooms, red bell peppers, asparagus, zucchini, and green bell peppers.

You can get pasta made to your liking or delectable risottos (I had one that was just excellent!). And all along this time it is there right in front of you – that VIEW! Gorgeous sunny blue-skied Tumon Bay visible through a glass window wall to Paradise.

The live waffle station sits with a tantalizing selection of desserts and fresh fruits. Bubblicious in the title goes with the free-flowing sparkling wine and beer that makes your meal a vacation! We didn’t know we had room for a special chocolate mud cake but after the first bite (especially with a nibble of fresh mint, we were hooked into an irresistible orgy of intoxicating decadence)!

Okay, this was enough to give you a preview of the extraordinary pampering you will get by Executive Sous Chef Sean Jung, who has passionately championed this amazing feast that places Prego in the upper echelon of quality Sunday brunches. Marvelous job Team Westin!

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