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Hawaiian Taste Updated In DallasBy Madelyn Miller, the TravelladyNew Chef, updated menu, and Roy’s is even better than ever.
It was opening night (of sorts) for Cristobal Montes, New Executive Chef Partner, Plano, Texas...He wasn’t new to Roy’s— Chef Cris was a member of the Plano restaurant’s training team in 2002, and later worked at Roy’s in Chicago, Illinois and Chandler, Arizona. But it was his first night as Executive Chef in Plano. All the top team players came in to introduce new menu items and be on the line in the kitchen. The “starting lineup” included :
My dining partner, Sharon Weidberg and I were both experienced Roy’s diners. But we were still charmed and delighted with the special menu. Here is what you missed if you weren’t there for Chris’s “opening night:” DINNER: MENU:First Course:
Second Course:
Third Course:
Dessert:
My only regret is that some of the delicious things I tried like the dessert bento box with a selection of tastes might not be on the menu the next time I get back. Roy’s changes their menu frequently, although the classics like the chocolate soufflé, the pineapple upside down cake and macadamia crusted mahi mahi seem to always stay in the rotation. ( if I sound like I am on a sugar high—perhaps it is because I tasted six desserts tonight. All in the line of duty, of course) My favorite dessert was the Chocolate- caramel crunch bombe surrounded by cherries. The best new experience was a chocolate cocktail. lead pastry chef Noah French had created the drink by combining a ganache, cream, and some Triple Sec plus grated orange rinds. The texture was somewhere between liquid and solid so you could barely sip the thick creamy mixture with a straw. Imagine a chocolate mousse that was so creamy you could almost drink it. And the chef said he usually made it with Chai Liquor, but didn’t have any with him in Dallas, so he improvised. Could the original version be even better than what I tasted? I think a trip to Scottsdale is in order to research that further. Tips for enjoying Roy’sDo not be tempted by more than one of the warm, freshly baked rolls served with balls of room temperature butter (I really notice warm butter because I hate to try to spread cold butter on warm bread) Save room for dessert Maybe you should even start with dessert. Forget about your diet—although for dieters the grilled fish and Ceasar salad with a South Beach style giant Parmesan crouton are very satisfying. Roy’s MORE RAVES ABOUT ROY'S FROM MADELYN Madelyn Miller is a food and travel writer who travels the world looking for the best chocolate and cocktail experiences. She always loves Roy’s. She writes for www.chocolateatlas.com, www.cocktailataa.com, www.travellady.com, www.carladynews.com www.teaAtlas.com |
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And this is a team that works and plays well together. The
kitchen staff had given their new leader a black chef’s jacket, with the
traditional flower Aloha lei embroidered around the pocket.
