Roy's

Long afternoons fading into hot summer nights ….”Where to dine!?”, Divas ponder…too hot to think clearly, we decided to splurge once again and took our appetites to Roy’s – a well known local hotspot that provides a delicious selection of Hawaiian cuisine. “The first Roy’s restaurant opened 20 years ago in Honolulu, Hawaii. In 1988 Chef Roy Yamaguchi was the first chef to ever blend European cooking techniques with the flavors of fresh local ingredients found in Asia and the Pacific Rim. Roy Yamaguchi was and is the innovator of Hawaiian Fusion Cuisine”, as described on Roy’s website.

Tiki torches lead the way “Aloha Ahiahi” (good evening) ….Diva’s are learning new languages all the time (that is, as it relates to our dining). Once inside the Divas found décor and aromas which awakened our taste buds. The restaurant centers around a magnificent open kitchen where one can sit and enjoy their meal should they choose. Sophisticated, clean lines are complimented with warm earthy textures, perfect lighting, and highlighted with touches of Hawaiian influence.

The Divas decide to sit in the elegant dining room to enjoy the fusion of flavors soon to be delivered. Before delving into the menu (thinking ahead to the Summer Fusion Prix Fixe Menu) we selected a few savory drinks to wet our appetites even more. Cool, refreshing Mojito Martinis and Hawaiian Coconut-Pineapple Martinis….well ladies, no umbrellas or twirly straws…but wow what flavors!!!! We take time to enjoy our martinis - and for one voracious Diva appetite, an order of the Hong Kong Bay Crab Rangoons – all agree best ever!!!!

We review the menu and decide to indulge with the Summer Fusion Prix Fixe Menu (note that Roy’s offers a Prix Fixe Menu tailored for 4 seasons throughout the year) $35 and you enjoy a three course meal. Appetizer choices are; Nori Charred Yellow Fin Ahi, mirrored in a wasabi ogo fusion; Japanese Pear Baby Arugula & Chevre Salad, with candied macadamia nuts & passion fruit vinaigrette; Asian Spiced Shumai Meatballs, served on a Japanese mushroom cassoulet. Entrée choices are; Prosciutto Wrapped Tiger Shrimp & Fried Egg Fried Rice, served in lemon, caper & herb butter sauce; Gorgonzola & Spinach Crusted Salmon, served with a roasted garlic red wine sauce; Mongolian Grilled Top Sirloin Barbecue, served with a natural soy mustard butter sauce; Tender Braised Hawaii Kai Beef Short Ribs, served with a natural braising sauce. Dessert choices are; Roy’s Melting Hot Chocolate Soufflé, flourless chocolate cake with a molten hot center served a la mode; Sweet Summer Time Strawberry Shortcake. Indecisive as Divas are, we enjoyed all that was offered on the Summer Fusion Prix Fixe Menu ….Hula lessons are in order to work this off!!!!

How can a Diva summarize such cuisine!? ….a few words…fresh…fusion… succulent …celebration of flavors. All dishes were presented with artistic flair! Chef Ryan is an artist after all – not only in the kitchen - a few of his paintings are displayed in the restaurant. With a sweet soul (not to mention a great smile) he took time to visit our table and share with us his culinary knowledge, perspective, and true understanding of his clientele’s desire for healthy, and flavorful, high quality food. His success is reflected nightly as the dining room fills up.

Aloha - Mahalo nui loa (Goodbye – thank you very much!) ….as the valet brought us our cars they gave a true Hawaiian send off, “Kipa hou mai”, (come visit again). Delighted Divas!

Roy’s Hawaiian Fusion Restaurant, 2001 Siesta Drive, Sarasota Florida 34239
941-952-0109 www.roysrestaurant.com