April 11, 2003, Volume 3 Number 15
Dear "Guam Food Guy" Reader,
It's still too early to tell what will develop from the tropical storm currently swirling in the vicinity of Pohnpei. It's also too soon for us to experience another typhoon - there must be some way to get an exemption from "Kojira" (the next name to be assigned) paying us a visit. It's a little uncanny how we are experiencing consecutive challenges to our island's economic recovery. Just as the Iraqi war is concluding, we are now facing the potential disruption of another typhoon. Some have called this the "price of living in paradise." Let's hope that by this time next week, we'll be able to breathe a collective sigh of relief as "Typhoon Kojira" blows some other direction.
In the meantime, be sure to make it down to the Pacific Hotel & Restaurant Expo (PHARE) at the Hyatt Regency on Saturday to see the latest goods and services for the hospitality industry. There will be a contingent from Cairns, Australia, as well as culinary and bartending competitions.
This is also the last weekend to view the Terra Cotta Warrior Exhibit at the DFS Galleria. These treasures from ancient China are certainly among the best art displays Guam has ever seen. It has received rave reviews from thousands of visitors, and has especially impressed our young students. The exhibit ends on April 15.
In Today's Issue:
Easter Specials Start to Hop - Planet Hollywood, Cup & Saucer, Holiday Inn
Easter Sunday is fast approaching (April 20) and local eateries are planning specials, brunches and other offerings for the season. Check back often to GuamDiner.com and click on the Easter Specials banner to get additional info as it is posted on-line.
Planet Hollywood is offering a great Champagne Brunch for Easter. The Easter Bunny will be available for photos with the kids and there will be Korbel Champagne for the adults. Also, don't miss the dessert station with the Oreo Mousse Pie! Adults $22.95 and children ages 3 to 10 years $14.95. A 10% service charge will be added. Please call 647-7827 for reservations.
Cup & Saucer has great Easter specials on cakes, breads, cupcakes and all sorts of other yummy treats. They can also put together a fabulous Easter Basket of goodies for you. Call them at 477-2585 for details.
Holiday Inn will have fun for the entire family at their Easter Brunch and Easter Egg Hunt. There will be lots of prizes and surprises with Flowers the Clown and Dennis the Easter Rabbit. Reservations are essential for this popular event. Call 647-7272 ext. 213.
Around the Island - LTB's New Happy Hour, Seaman's Reopens, OHG Wine Dinner
Did you know that Le Tasi Bistro has created a beautiful wine boutique inside the restaurant? You will find wines not available at other outlets. To introduce this new offering, Le Tasi Bistro has created a special Wine & Cheese Happy Hour on Tuesday nights that will feature a wide variety of dishes created from fine imported cheeses. You can enjoy this "buffet" of fromage from around the world including a generous glass of the featured wine for $15 and you will pay only $3.50 for additional glasses of wine. We heard a rumor that fondue will be offered! It debuts this coming Tuesday night April 15 - now there's a way to relieve tax pain - from 5pm until 7pm. Stay for dinner and take advantage of LTB's 10% discount on dinner entrees which is available Monday through Wednesday nights. Call 472-7877 for reservations and information.
The Seaman's Club in Piti is open again after undergoing extensive renovations, with noticeable enhancements made by local contractor, Chuck Beck. They are still serving one of the best Eggs Benedict on island every Sunday morning. Seaman's is known for their fried chicken, great burgers, and Sunday Prime Rib specials, all at very affordable prices.
Old Hagatna Grill's monthly wine dinner will be at 7pm on April 19 and feature wines from the Russian River Valley area of Sonoma County. Chef Chris has crafted a great menu based on the cuisine found in this special area of Sonoma. These dinners are extremely popular so be sure to reserve right away by calling 472-5885 or visit their website and reserve on-line.
Chef Sakata's Visit at Roy's ends April 13. A special menu showcased fabulous creations such as a Smoked Salmon Tartar and Homemade Spinach Pasta with a delectable Monk Fish. Chef Sakata has really enjoyed seeing so many of his friends and loyal customers. I hope Sakata-san continues to come back to Guam--this is his adopted home. He's an honorary Chamorro!
If you have a craving for Tempura, try Le Premiere's Lunch Buffet at the Onward Beach Resort. The all-you-can-eat buffet features what seems like an endless supply of shrimp tempura, as well as a variety of vegetable tempura. It's priced under $10 and includes salad bar, several hot entrees, and a dessert/fruit station. If you watch the plates, though, you'll see that tempura is the favored food! The sweeping view of Agana Bay is an entrancing plus.
The TimeOut Sports Lounge in Harmon has seen a deluge of new customers visiting their $8 Thai Lunch Buffet since the GFG Review a few weeks ago. We recently tried the Chicken Salad on their a la carte dinner menu, which was marvelous, and reminded us of Chicken Kelaguen, only Thai-seasoned. And, we forgot to mention that the lunch buffet features a traditional Thai dessert each day - if you like tapioca and other such classic Southeast Asian desserts you will really enjoy this feature which is rarely seen at a Thai lunch buffet.
Chuck's Steak House - The "Original" With A Tradition For Excellent Steaks
Chuck's Steak House has been a fixture on Guam since 1974, serving the wonderful steaks and seafood that were the trademark of the original Chuck's Steakhouse which was founded in Waikiki by Chuck Rolles in 1959. In it's heyday on Guam, Chuck's was "the downtown" steakhouse, while "M's Steakhouse" in Dededo was the other "steak place." As the years passed and new, concept theme steakhouses entered the market, Chuck's faded out of the limelight of popularity. Though not as exciting as the new steak "outs", Chuck's continued catering to a small, loyal base of customers, with much of its activity taking place in the pub-like lounge, which was known for lunch specials and sandwiches. The turbulent economy and string of natural disasters took its toll and there really had not been much heard about Chuck's Steak House in Upper Tumon until recently.
A new management team, headed up by General Manager and long-time Guam resident and businessman, Bob Marron, is now on board and has already made some notable improvements. For one thing, it's a "BRIGHTER" day and night at Chuck's. Most will remember that the dimmers seemed down at Chuck's - it had a dark atmosphere, which can be a good thing in some dining rooms, but it was not appealing here. Today it is much brighter which is a great improvement. There is still work to be done, such as changing the carpets and replacing some furniture and fixtures. However, nothing takes away from the real reason I am recommending Chuck's Steak House - they have superb steaks!
These just aren't any steaks - these are Certified Angus cuts of meat, most cut fresh daily. These steaks are from the most succulent and tender of aged beef. You can taste and feel the difference with each juicy, full-flavored bite!
The Filet is a 9 oz thick tenderloin wrapped in bacon ($23.75). It comes with a baked potato plus all the fixings and includes the all-you-can-eat Salad Bar. Most don't know that Chuck's was the originator of the salad bar concept. The Salad Bar also has a soup of the day, which on the day I dined happened to be French Onion. It was okay, but not in the same league as the steaks. The other steak enjoyed was the T-Bone, which combines the best of New York and a Filet. Priced at $24.75, it is a deliciously memorable steak, one that I relished to the point of picking up the bone!
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