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THE FAMILY THAT EATS TOGETHER, STAYS TOGETHERBy Madelyn Miller, the TravelLadyAs I dined at Roy’s in Jacksonville, Florida my son was on his honeymoon with his gorgeous bride Gabrielle. My advice to him before he left for Hawaii had nothing to do with the birds and bees. (after all, his Mom is a food writer, not a sex coach) Be sure to eat at Roy’s I told him. You can go on any of the Hawaiian Islands you visit. In fact, you can eat at a different Roy’s almost every day for a week in Hawaii. My simultaneous trip was to the Mayo Clinic in Jacksonville, Florida for my mother. Aside from hospital food, we had one glorious meal out. Of course I choose Roy’s. (although I will say for hospital food, the cafeteria at the Mayo Clinic is very acceptable) ROY’SFresh Ingredients, Assertive Flavors, Deliciously Wrapped In A Hawaiian State Of MindRoy’s was first introduced in Honolulu, Hawaii in 1988 by internationally acclaimed Chef Roy Yamaguchi. Today, the restaurant is world renowned for its exciting and innovative cuisine, cutting-edge wine list, and “aloha” style of service. Based on childhood memories of the feelings and flavors of Hawaii, Roy created what he refers to as “Hawaiian Fusion” Cuisine – featuring the freshest local ingredients, European sauces and bold Asian spices with a focus on seafood.
I was impressed by the price fixed menu which was an extremely good value for a three course meal with interesting choices. Like Roy’s menus, the wine list selections are globally
sourced, chosen strictly by textural harmony with the restaurant’s food, genuine
flavor and originality. The restaurant’s leading wine lists have received
numerous national awards for their quality, value and sensible approach to
harmoniously pairing wine with food.
As guests enjoy Roy’s award-winning food, they are treated to the casual elegance of spacious dining rooms, an expansive lounge area and Roy’s signature exhibition kitchen. Interior design details capture the feeling that one is experiencing something very special.
DESSERTSI tend to judge a restaurant by two quirky things. Do they have warm butter on their hot rolls? Or do you have to try to spread frozen butter on a soft roll. Of course you extra points for good desserts. And the
chocolate soufflé and pineapple cake are worthy signature desserts. I just hope
they stay on the menu forever.
Roy’s About Chef Roy YamaguchiChef Roy Yamaguchi holds the distinct honor of being Hawaii's first recipient of the prestigious James Beard Award. Since he first introduced Roy’s seventeen years ago, he has evolved as one of most respected and celebrated chefs in the world today. He has been recognized is such prestigious magazines as Food & Wine, Bon Appetit, Conde Nast Traveler, and named among the "Gault-Millau Top 40" in Forbes FYI. In addition to overseeing his restaurants, he travels around the world as a guest chef for high-profile culinary events -- most recently in Singapore, Israel and at the Cannes Film Festival. Events that he has attended in the United States recently include The Sony Open in Hawaii; The Feast of Many Moons in New York; Cooking for Solutions at the Monterey Bay Aquarium; the Grammy Awards post party in Los Angeles; and the Food & Wine Classic in Aspen. Chef Yamaguchi has published three cookbooks, with his most recent being the brilliantly illustrated Roy’s Fish & Seafood (Ten Speed Press 2005.) He is a regular guest chef on the Home Shopping Network, which features his product line with his Fusion Stainless Steel Cookware being the centerpiece. He has hosted the Hawaii Public Television's Hawaii Cooks with Roy Yamaguchi for six seasons, which has been seen on PBS stations across the country. He was also featured on the Food Network’s series, “My Country, My Kitchen;” Chef Michael Lomonaco’ s popular cooking program, “Epicurious” on the Travel Channel. He was also selected to be among the “Iron Chef USA” world-class contingent, which includes Todd English (Olives, Figs), Jean Francois Meteigner (La Cachette), and Alessandro Stratta (Renoir). Chef Yamaguchi has been featured in travel shows for Continental, American Way, America West and Southwest airlines. MORE RAVES ABOUT ROY'S FROM MADELYN Madelyn Miller is a food and travel writer who writes for www.travellady.com, www.chocolateatlas.com , www.cocktailatlas.com, www.teaAtlas.com, www.carladynews.com |
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“Since
opening the original Roy’s, we have set out to explore new directions – freely
blending the European techniques in which I was trained with familiar
ingredients of Asia and the Pacific. The results are reflected in a truly
contemporary style of cuisine,” says Yamaguchi. “Coupled with our “aloha” style
of service – straight from the heart with a sense of caring and individuality –
which is predicated on our mission to “totally please and indulge” our every
guest; it is the combination of good food and quality service that inspires the
hallmark Roy’s dining experience. “
Under
the direction of Yamaguchi, and that of his premier protégé, Gordon Hopkins,
local restaurant chef partners are encouraged to express their own creative
flair once they have mastered the traditional techniques taught through their
experience at Roy’s. Four fresh fish selections from Hawaii can be found on the
menu nightly, as well as a selection of exclusively Among Roy’s signature
culinary creations are Hibachi Style Grilled Salmon; Wood Grilled Szechwan
Spiced Baby Back Pork Ribs; Roy’s “Original” Hawaiian Blackened Island Ahi; and
the popular Chocolate Soufflé.
I
went for some of the classics, like Roy’s legendary Pokey but my very favorite
dish was the lamb shank with sweet potato and coconut. The restaurant
changes dishes frequently which is all the more reason to go back.
They
include signature cuvees produced by some of the world’s most renowned wineries
to perfectly compliment Roy’s unique and exciting flavors.
“Because
the food is the heart of each of our restaurants, our open Exhibition Kitchen is
a priority within our interior design that provides a constant flow of energy,
which permeates the restaurant,” says Yamaguchi.
Because
they are definitely keepers in my book
