Photo credit to Roy’s Restaurant.
Relax! You’re on island time when you enter Roy’s Restaurant at The Promenade. “Aloha spirit” takes over when you hit the door, from the warm welcome to the attentive service throughout the dining experience. While Roy’s offers fine dining, there is no stuffy dress code.
Roy’s aims to be “fine” with its quality of food and delivery of service, with the ultimate goal of leaving customers smiling. “We call it ‘aloha’ – that warm, genuine delivery of everything we do,” says longtime General Manager Wade Lowe. Although Roy’s now has 31 worldwide locations, the company leaves room on the local menu for each chef’s creative touches. In Bonita Springs, Chef Jason Grasty incorporates his passion for Japanese, Thai, and French flavors. He trained under Roy’s founder and Master Chef Roy Yamaguchi and adds his own fl are to the seasonally changing menu.
Each month, his cooking classes sell out, as locals and visitors join Grasty for an entertaining lesson in creating the same flavorful fare served at Roy’s each night. He even gives out culinary secrets, like using a propane torch to caramelize the pineapple upside down cake and fishing line to cut a block of goat cheese into perfect “coins.” While there are several non-seafood items on Roy’s menu, fresh fish is the star. “We get deliveries from Hawaii four or five times a week,” Lowe says. “We get it within 24 hours of it being out of the water.”
This month, Roy’s is expanding with a patio seating up to 30 guests, complete with tiki torches, fire pit and sectional couches for lounging – the perfect place to enjoy Aloha Hour drink specials. “It’s going to be beautiful,” says Lowe. “We’re super excited.”
01. COCKTAILS/ ROY’S ISLAND MAI TAI
Roy’s is famous for its cocktails, popular at Aloha Hour or to sip while perusing the menu. The Island Mai Tai is a rendition of the 1940’s classic drink using Roy’s own recipe floated with Cruzan Black Strap. Also, try 1988, so named to commemorate the opening of the first Roy’s in Honolulu. This fruity cocktail features Finlandia Grapefruit, SOHO Lychee and Patron Citronge.
02. APPETIZERS/ LOBSTER POTSTICKERS
Lobster potstickers are among the most popular appetizers at Roy’s, served with spicy Togarashi Miso Butter Sauce. They’re a favorite at Aloha Hour! Also try the fresh and flavorful Blackened Island Ahi, as well as the Mussels. Cooked in green Thai curry sauce, these mussels are succulent and tender. You’ll need the grilled baguette to sop up all that tasty sauce.
03. GREENS/ MAUI WOWIE SHRIMP SALAD
Mama always said to eat your greens, and Roy’s makes it easy to comply! Their specialty salads are tasty and original. The Maui Wowie Shrimp Salad features fresh shrimp atop a bed of butter leaf lettuce, along with avocado, feta, and caper lime vinaigrette. Chef Jason’s Sweet Home Waikoloa includes capers, onions, avocado and pancetta and is topped with a goat cheese “crouton.” A Panko breadcrumb coating makes it crispy on the outside with a soft, warm center of cheese.
04. HOUSE FAVORITE/ MISOYAKI BUTTERFISH
The Misoyaki Butterfi sh is the most popular menu item at Roy’s, and for good reason. This fresh-caught Pacific black cod is marinated in lemon ginger soy sauce for 24 hours before baking. The result is an incredibly soft textured fish with a delightful caramelized top. During the season, Roy’s goes through 2,000 pounds of butterfish a month, reports Lowe.
05. ENTRÉES/ ROASTED MACADAMIA NUT CRUSTED MAHI MAHI
Fresh seafood is the star of most of Roy’s entrée selections. The Mahi Mahi is a standout with its creamy lobster sauce and flavorful macadamia nut crust. Also try one of Chef Jason’s most succulent creations, the Andouille Crusted Red Snapper. Its flavorful Citrus Shoyu Meuniere Sauce gets a kick from Louisiana Crystal Hot Sauce. Served over cheesy stone-ground grits, this dish is delish!
06. DESSERT/ MELTING HOT CHOCOLATE SOUFFLÉ
Order the Melting Hot Chocolate Soufflé or Pineapple Upside Down Cake before diving into your entrée, as these outstanding dessert specialties take 20 minutes to bake and are served lusciously warm. The rich, molten center of the soufflé is perfectly complimented by Roy’s premium vanilla bean ice cream, with raspberry sauce adding to the decadence. Another “must try” is the Pineapple Upside Down Cake, served with Crème Anglaise, caramel sauce, and toasted coconut ice cream.