We made reservations online using OpenTable.com and we were seated promptly upon arrival. We were given our menus, a roll on individual plates for each of us and a moment to glance over the menu. Then our server came to explain several items on the menu and then gave us a moment longer to peruse.
Roy’s has several restaurants around the country, so they have a few “staple” menu items that can be found at every restaurant. The rest of the menu changes weekly based on the chef’s decisions.
We went full out and ordered lots of food, and oh… it was so worth it.
First up, the appetizer. We split an order of coconut shrimp. It came to us with 4 shrimp and a vegetable slaw with a spicy dressing. The dressing was swirled on the plate with the shrimp and vegetables artfully arranged in the center. It was wonderful, not a bit greasy and full of flavor. Best damn coconut shrimp I’ve ever had.
Next was the salad, a mix of greens sprinkled with strawberries and some chevre, tossed lightly in a mango vinaigrette. My husband has decided that chevre and strawberries were destined to be served together.
For my entree, I chose the surfer combo. That meant that I got two smaller portions of two seafood dishes. One item was a macadamia nut-crusted mahi mahi served on top of potato rounds. The fish was tasty on it’s own, but eating it with a bite of the potato amazingly took it to a whole new level. The other item was an onaga, a red snapper. It had a long fancy name, but I don’t remember what that was. All I know is it came with some wilted greens, sliced grape tomatoes and a buttery sauce that was wonderful. My husband had a hapu’upu’u dish topped with a crab sauce and served with a variety of veggies and potatoes. His dish was also very extraordinary.
Lastly, we ordered dessert. It WAS a celebration. We had the flourless chocolate souffle and it was heaven. Soooo good.
The portions were more reasonable, in line with what people probably should be eating as opposed to the gargantuan portions that are served at most chain restaurants. Even though the portions were smaller, the food was infinitely more satisfying.
The restaurant environment is classy without being too stuffy or uptight. The staff was all very kind and professional.
I made sure to point out earlier that the RJ’s readers chose Red Lobster as their pick for best seafood. While I could certainly enjoy a meal at Red Lobster, they can’t even come close to this place. When the server tells you, “Chef likes to prepare that dish…” and gives you specifics on the chef’s preferences, you know it’s going to be good. As opposed, at Red Lobster you’ll probably get, “The kid in the back that’s cooking from a manual using the packets, boxes and buckets from headquarters…” Granted, our meal here probably cost about 4 times what a meal at Red Lobster would cost, but it was so worth it.
I highly recommend this restaurant.