i am, by no means, a mere follower. i only hope to someday join in the movement of elevating guamanian food beyond the fiesta plate and folklore and into the mouths of the masses that would like to visit home because of their experience with food, and not the other way around. this is such a key point. today, restaurants from guam primarily thrive on patrons who are from guam or who have been there and who want to re-live the food. i'd like to be bold enough and impose on someone who has never been to guam the promise of the wanting to visit, solely based on their off-island experience.
Prubechu is already a success. the presentation is not as you would have it on island. the scattered sunchokes and kim chee are clever twists to only hint of the full flavor profiles. as an enthusiasts, i enjoy this approach. i appreciate that they have acknowledged that they strive to thrive through the flavor of the food entirely - how it looks and how it's made does not have to be traditional as we have known it. the unexpected pleasure is extremely gratifying. i have only visited during a collaboration event. i have yet to return and delight in the full tasting menu. you go there expecting to eat food from guam and you never get what you expect. the experience sticks with you and will keep your interests piqued.
2847 mission street
San Francisco, ca