{"id":383787,"date":"2023-01-23T06:01:08","date_gmt":"2023-01-22T20:01:08","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=383787"},"modified":"2023-01-23T06:01:08","modified_gmt":"2023-01-22T20:01:08","slug":"hyatt-offers-delightful-dinner-every-tuesday","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/hyatt-offers-delightful-dinner-every-tuesday\/","title":{"rendered":"Hyatt offers delightful\u00a0dinner every Tuesday"},"content":{"rendered":"
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Vitello tonnato or piedmont-style roasted veal tenderloin, tuna mayonnaise sauce, capers, and bell pepper salad. (QUINN BREADY)<\/figcaption><\/figure>\n

Tuesday might as well be hump day at Hyatt Regency Saipan as the CNMI\u2019s first brand hotel has introduced its Ora Di Cena four-course menu.<\/p>\n

Hyatt executive chef Matteo Fracalossi has a treat for all hardworking Saipan residents out there as Ora Di Cena, which is literally supper time in his native Italian, is surely to leave all diners describing the dishes using superlatives.\u00a0<\/p>\n

\u201cThe Ora Di Cena menu was inspired by Tuscan food, mostly because my mum is from there. In each savory course, there is one dish that embraces this beautiful Italian region,\u201d he said.
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Pici al sugo d\u2019anatra or traditional homemade Tuscan spaghetti, duck ragout, jus, parmigiano. (QUINN BREADY)
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Beginning last Tuesday, Jan. 17, Hyatt started offering Ora Di Cena for dinner at Giovanni\u2019s and local media were present to indulge in the gastronomic treat.<\/p>\n

\u201cWe started this month and this is our attempt to indulge our guests and local residents with dishes that are modern and fresh interpretations of Italian cuisine,\u201d said Fracalossi.
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Tagliato de mango al caffe or certified angus beef tenderloin, coffee crust, root vegetable, mashed potato, jus. (QUINN BREADY)<\/figcaption><\/figure><\/p>\n

The menu was chock full of intriguing and delightfully sumptuous meals, among them were the pici al sugo d\u2019anatra or traditional homemade Tuscan spaghetti, duck ragout, jus, parmigiano; tagliata di manzo el cafe or certified angus beef tenderloin, coffee crust, root vegetable, mashed potato, just; and riso coi figo or Venetian-style chicken liver risotto with parmigiano sauce.\u00a0<\/p>\n

Asked what dish he\u2019s most proud of, Fracalossi said hands down it would be the Tagliata di manzo.\u00a0<\/p>\n

\u201cFirst because we use coffee and as everybody knows it\u2019s one of the most popular beverage in Italy and here we use it to make a crust for the beef. Second, because it is a re-interpretation of the way the people expect, normally because tagliata should be sliced in multiple pieces but the Italian word actually doesn\u2019t tell you how many pieces.\u201d\u00a0<\/p>\n

Hyatt food and beverage director Hani Min said Ora di Cena is a fitting successor to their very popular Steak and Seafood Night.<\/p>\n

\u201cWe are starting the New Year right with a new offering every Tuesday at Giovanni\u2019s. We\u2019re focusing on the real Italian dinner experience with our menu selection together with newly resourced Italian premium wines.\u201d<\/p>\n

As far as future offerings after Ora di Cena, Min said they\u2019re actually planning to present new menus every month.\u00a0<\/p>\n

\u201cThere will be a special Valentine\u2019s menu in February, so our second new Italian set dinner menu will be offered in March, date to be confirmed. Currently our major guest mix is still the local market who prefers buffet offerings, therefore, we need to check on guest feedback to see more opportunities on set menu offerings to explore more opportunities in the future.\u201d<\/p>\n

Giovannio\u2019s Ora di Cena is available every Tuesday from 6pm to 9pm. It costs $60 per person and $110 for two persons. A beverage package (wine\/sparkling\/beer) for $18 for two hours is also available. For reservations, call (670) 234-1234 ext. 126.<\/p>\n

Club at Hyatt discount applies and for more information log on to saipan.regency.hyatt.com.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tuesday might as well be hump day at Hyatt Regency Saipan as the CNMI\u2019s first…<\/p>\n","protected":false},"author":15,"featured_media":383788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-383787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/383787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=383787"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/383787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/383788"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=383787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=383787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=383787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}