Plain and simple, I wasn’t impressed with my ribeye. It was about the thinnest cut I’ve ever seen and with it being so thin there is no way to cook it medium rare. It was more medium. There wasn’t any sense in sending it back so I ate it, I enjoyed it but it wasn’t perfect. My wife has the tenderloin and that was good. I’d come back but I think I’d get the tenderloin or ask to see the cut before they grilled it so I could adjust my order accordingly.

We had a lovely anniversary dinner here. Everything from the antipasta/salad bar to the pizza was great. I have to say that the highlight of the meal was the veal chop though. Probably the best I've ever had, anywhere. Kudos to the chef and the servers who provided exceptional service. Nicely done.

Giovanni’s has ups and downs. Recently, on a Tuesday a group of 5 regulars went for supper. Half of the severs are new and that was not a good thing; the training they are getting or not getting should be examined. Also quality control needs to be looked at. The antipasti choices were at an all time poor choice and poor quality. The Caesar salad was not terrible, even after we complained and it was returned and a “new” one appeared with the same problems, ie just chiefly lettuce and old at that. My osso buco was fine though somewhat salty while the one my wife had tasted “old”
Giovanni’s has a new head chief, he should spend more time on the floor.

Nice restaurant at Hyatt Saipan. Ordered fresh-made parpadelle with duckling ragout. It was slightly salty than I prefer but still delicious. Surprisingly, a Robert Mondavi Merlot paired very well with dish. Colleagues ordered Chef's special gnocchi with prawns that looked good too!

I experienced top notch service when we dined at Giovanni's. Their staff were incredibly attentive to each person's needs at our table. They were friendly without being intrusive. I cannot say enough about their food. In particular, the salmon dish was prepared to perfection and the lasagna is a must have on their menu. Enjoy!