Roy's Turns Up The Heat As The Temps Drop

When Roy's Restaurant opened in Bonita Springs, it was the first time famed chef and owner Roy Yamaguchi expanded east of the Mississippi River. Over the years, locals have seen dining establishments come and go but this one has managed to not only stay, but improve upon what it made it great to begin with.

While there is always a core when it comes to Roy's cuisine, chef-partners have flexibility to adapt to their markets.

Specializing in Pacific Rim fusion, the restaurant keeps the menu fresh by many means, including consistently introducing new food and drinks to the Aloha Hour menu, and now a three-course Chef's Fall Tasting Menu ($49).

The drinks are festive, tropical, and sweet, but not over the top. Served in a heavy brass pineapple, the substantial Paradise Found is refreshing with vodka, pineapple juice, Monin almond, Angostura bitters, ginger beer and fresh lime ($15). Tiki drinks are the rage and so is the Polynesian Passion: Appleton 12 Year Rum, coconut rum and passion fruit ($12). The aged rum is deceiving, almost bourbon like in this cocktail.

Paradise Found, Pacific Cooler,  Polynesian Passion

The Pacific Cooler has Deep Eddy Ruby Red Grapefruit vodka, elderflower, and fresh strawberries and oranges ($12). One of my favorites is the Charred Lemon Sour ($13): Irish whiskey, lemon, grilled lemon wheel and rosemary.

As for the new tasting menu, it includes things such as the mouthwatering Szechuan Spiced Pork Ribs with meat that falls off the bone, the new spicy and fresh Auntie Lei's Aloha Roll (spicy tuna, cucumber, yellowtail, salmon, avocado garlic ponzu) and the Rock Shrimp Tempura that has the right amount of spice and crunch.

Be sure to dine with friends so you can order all three selections; I can't suggest just one.

Aloha Roll, Szechuan Ribs, Rock Shrimp Tempura

The second course on the tasting menu offers choices that include Braised Short Ribs of Beef that take more than a day to prepare with treatments that include searing, sous vide and more. Served over the most amazing mashed Yukons (and some broccolini to make you feel healthful) it's a home run.

Roy's may delight in the tropical drinks and white wines that often go so well with the many fish dishes here, however, they also have a nice selection of premium red wines. And thanks to the Coravin system, they can offer many of these by the glass. I picked Don Melchior, a Chilean cabernet, for the beef dish and it was outstanding; a great compliment.

If you're into seafood over beef, try the Jade Pesto Steamed Whitefish that comes with baby bok choy or the Georges Bank sea scallops. Perfectly seared scallops are placed over a hearty scoop of forbidden black rice cooked in lobster stock and coconut, the sauce is nearly drinkable.

Roy's has it's own boat in Georges Bank to harvest the succulent scallops which can be delivered several times a week.

Buttered Seared Georges Bank Sea Scallops

The portions are substantial but you'll still be able to manage room for the third course; dessert. The Pineapple Upside Down Care is delightful but I was all about the chocolate and Roy's famous Melting Hot Chocolate Souffle. It's drizzled in a raspberry coulis and served with rich vanilla bean ice cream.

Remember that premium wine list? The glasses come in both three and six ounces, so I ordered a small pour of the well known Caymus Cabernet Sauvignon with this dessert and it was brilliant!

Chocolate Souffle

It's not just the food and drinks that people come to Roy's for, but also the staff.

Having worked for Roy's for a decade, Naples native Ignacio Ortiz had always wanted to be a chef-partner and in Bonita Springs he is. Ortiz is a happy chef who has built solid connections with Managing Partner Tina Norris, the staff and the many regulars who spend many hours with the Roy's family. Both he and Norris make regular rounds to make sure all is well with their guests making this beautiful restaurant feel homey and comfortable.

Put Roy's on your radar this weekend for Aloha hour or the new Chef's Fall Tasting Menu.

One more thing to consider; give up slaving over a hot stove for Thanksgiving and celebrate Aloha style. Roy's is open and cooking up some extra special items including a three course pre fix for $39.95. Make your reservation soon.

Restaurant magnate and famous chef Roy Yamaguchi made a cameo at his namesake Roy's in Bonita Springs last night for a fantastic wine dinner which goes on the road to Roy's in Tampa tonight.

The extravaganza featured special dishes from four Roy's chefs along with an Amuse Bouche of morel mushrooms, tiny greens and purple dragon carrot over a parmesan macadamia nut cracker, created by Yamaguchi himself; paired with a cold glass of Chandon Blanc de Noirs. Delicate, fresh and full of flavor, it was a pleasure to watch the line cooks assemble this small bite with precision and attention to the tiniest detail.

Spring Inspired Crudite 

Executive Chef Noah Bailey from Roy's Naples was in charge of the first course; Maine Lobster & Bacon Dim Sum with ramps, truffle and English pea. Served with Franciscan Chardonnay. The dish was nicely balanced, the bacon flavors subtle, lobster cooked perfectly and little bit of tartness in the peas.

Lobster Dim Sum

Second course included five pieces of rich Big Eye Tuna topped with olive aioli and amazing lemon caviar that exploded in your mouth with just the right amount of fresh citrus. Prepared by home Executive Chef (Roy's Bonita) Jason Grasty, this was a crowd favorite for sure, served with Duckhorn Sauvignon Blanc. I posted a photo with the caption need #alonetime.

Big Eye Tuna

The third course came with a glass of Four Graces Pinot Noir that came alive with the food. Roy's Tampa Executive Chef Adam Hyatt created a Hawaiian Style Beef Short Rib & Chili Shrimp with Okinawan potato puree, papaya pea salad and crispy yucca. The beef was cooked perfectly and the flavors married marvelously with the fruit in the pinot. I wanted to bathe in the potato puree.

Short Ribs & Chili Shrimp

Dessert was one of the few I've finished to the last spoonful. Created by Roy's Sarasota Executive Chef Carl Bertka, the dish featured coconut foam, tuple & daquoise, passion fruit cream and mint granita. The foam was light and the granita refreshing over the pudding like base, am impressive combination of flavors and textures.

Coconut, Passion Fruit & Mint

I loved that this wine dinner was not so formal. Seating times varied and courses were served when each party was ready, a steady flow for the kitchen instead of five massive rushes. I loved being treated to the best from four of Roy's Executive Chefs, working hard to impress not only the guests but the master, Roy Yamaguchi. And I loved meeting and interviewing Yamaguchi, more on that interview coming up.

If you are in Tampa tonight (6/10/14), make a reservation and enjoy a fantastic presentation with well prepared food and well paired wine. Cheers!

Wine Wednesday, Puro Uno

At the winery in Argentina

I just made deadline on a story for TOTI Media about a recent trip I took to Mendoza, Argentina. I enjoyed so much, reliving the stories, the people and especially the food and wine.

So when I walked into a new wine store at Coconut Point in Estero, FL yesterday, the first thing I saw was the section labeled "Argentina". Top of the mind awareness I suppose. I was shocked and elated to see the Puro Uno label on the shelves. 

It's made by Frank Baroudi, he lives a few miles down the road in Naples, FL. Yes a local resident producing wine in Argentina. Puro Uno is actually bottled at another winery, Bodega Dolium, in Lujan de Cuyo; a premiere wine producing region in Mendoza. One of the most comprehensive, educational experiences I've ever had at a winery was at Dolium. I'll save that story for another time.

Until now, Baroudi's wines were only found in restaurants, like Cru in the Bell Tower Shops, Fort Myers. Even though The Grape Base is a retail store, the owners have a type of restaurant license that allows them to serve food.

At The Grape Base in Estero

So they can carry Puro Uno, not just the Malbec but also the sparkling wines. This makes me excited for many reasons. Although I enjoy dining at Cru, now I can have Puro Uno when I dine at home. I love having wines in my cellar that no one else has and wines with a good story to boot. Best of all, I'm always happy to support a local winemaker and most importantly a local wine retailer.  

Buy a bottle! It's good stuff! Cheers!

First Is Fun, Especially With Rum

When I think of rum I remember my first booze cruise in Key West, then that awesome one in Mexico, ooooooo and sampling rum punch at every bar in the Abacos, looking for the best and then there was….well, you get the idea. Rum to me has always been just a fun party drink, until now.

I was among the first in the world (literally) to try Panama Red, an over proof rum from the makers of Panamonte. The first tasting outside of the distillery in Panama, was held last night at Hemingway's Island Grill in Coconut Point (Estero, FL). It was such a big deal that Master Distiller, Francisco "Don Pancho" Fernandez flew in from Panama for a rare appearance.

Upon arrival we were handed a delicious Cachaca Caipirinha then escorted to tables set with three glasses of rum. I had never even considered the possibility of a rum dinner until I was in the middle of one. We started with the Pyrat rum and a plate of crostini, salty Gouda and sweet honey comb; Salt and sugar is always an enjoyable combination. The second course of tropical fruits didn’t excite me much, however, the vanilla rum sauce was excellent with the Zaya rum. Next up, a jerk snapper with a yogurt thyme sauce, served with a Red Sky rum punch. Cooked perfectly, a big hit!  There's more. A dessert I could've drowned in; white chocolate bread pudding and a Bourbon caramel sauce, served with the star of the night; Panama Red rum

So why was is Panama Red such a big deal? Because of it's higher alcohol content, overproof rum is typically used for mixing not sipping; it was a challenge to pull off. Panama Red is made from sugar cane, aged in used Bourbon casks in small batches and then blended together. The rum was very complex with sweet vanilla, hot cinnamon and comforting spice.

After dinner, the force behind Panama Red and Hemingway's, owner Jim Wasson, treated those of us who were still there to a rare, 25 year-old, Panamonte Reserva. This rum had notes of a fine Cognac and we sipped it like one.

I have a new appreciation for rum after learning about the distilling and bottling process. I was amazed that unlike wine, heat is good for rum in the barrel. That’s why the best rums typically come from tropical climates. The shape of the glass and how you breathe into it increases your ability to enjoy rum on it’s own. I was told that white rum will entice vodka drinkers and that there is an actual Rum University.

Hemingway's will be the first restaurant in the US to serve this special rum. A few bottles were purchased last night ($25) but were quickly stashed in bags and whisked off to unknown destinations. The existence of the only bottle in Southwest Florida, that I can confirm at this moment, is the one in my in my personal bar; signed by Don Pancho himself. YES!