Prubechu

"The Guamanian restaurant in the Mission is a patio party—one featuring plants, umbrellas, mismatched tables and chairs. Translation: there’s plenty of elbow room to kick back with some phenomenal food and drinks. Prubechu is also one of the best restaurants in the city, so don’t pass on the opportunity to order their plump chicken wings, tender BBQ pork ribs, and, really, anything else on the menu of knockout hits. They also have natural wines and beer, but zero in on the sake and wine cocktails." - lani conway, julia chen 1, ricky rodriguez, patrick wong

"Guamanian restaurant Prubechu took over the parking lot just alongside its building, moving the Chamorro party outside in the heart of the Mission. It’s a big patio setup, perfect for the occasional pig roast, though you may need to ask for your heater to be turned on. Enjoy this restaurant’s robust alfresco dining while working through a pickle bag or a bowl of chicken kelaguen." - Dianne de Guzman

"Though it’s not quite a prix fixe, the Fiesta Menu at Prubechu is an undeniably good time. For $96 per person (the whole party must participate) you’ll get a sampling of some of the greatest hits from San Francisco’s only Chamorro restaurant. The exact lineup of dishes is left up to the kitchen team, but some of the restaurant’s signature dishes include crispy ko’ko’ wings, tart shrimp kelaguen, and a coconut braised beef stew called tinaktak." - Dianne de Guzman, Eater Staff

"San Francisco’s only Guamanian restaurant continues to provide newcomers to Chamorro cuisine with a delicious education: stroganoff-like tinaktak with egg noodles, pork ribs over red rice, and an assortment of the Guamanian-style ceviches known as kelaguen — served here on flatbreads, like a taco. The covered outdoor patio means every meal feels something like a beachy party, particularly when the sun in shining on this Mission District restaurant." - Dianne de Guzman, Eater Staff

"San Francisco’s only Chamorro restaurant serves dried fried wings that are unlike almost any others on this list. Each golden-hued wing sports a crispy “Prubechu Pork Spice” coating that’s boosted by coriander, fennel, and turmeric, chef Shawn Naputi told SFGATE. An order includes a side of lemony fina’denne’, a traditional Chamorro dipping sauce." - Dianne de Guzman, Paolo Bicchieri, Eater Staff