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!

Burgers & Bubbles

I have been remiss in congratulating the winners of the first annual Burgers & Bubbles at the Promenade last week, in Bonita Springs. I was invited to be on the esteemed panel of judges and couldn't wait to sink my teeth into the juicy creations from restaurants and bars across Southwest Florida.

Then I read the rules sheet and realized this was SERIOUS business. I had to consider everything from the freshness of the buns to even grilling. Of course taste and presentation were the biggies and NO verbal discussion, eye rolling, moaning or any other form of communication that could sway fellow judges. That was particularly hard for me because I involuntarily shout things like 'oh ya' when I taste something fabulous.

Judging sheet in hand, the burgers began making their way to our table. It was hard to resist eating more than a bite or two at the beginning, we had to keep telling ourselves that this was a long haul event. About halfway through we noticed our palates needed cleansing, and what better than to cut through the layer of fat that had accumulated in our mouths than with the other headliner of the show.....BUBBLES! Ah, recharged and ready for more meat.

By the way, I think there may have been more brew than bubbles at the event, but who was counting. Both were perfect pairs to the wide array of burgers available for sampling. Besides the numerous tasting tables, participants got to join in seminars on beer, bubbles and other topics.

The dreaded discard plate, one of many

I hated to discard so much food, but then a dozen burgers in one sitting is something even a frat boy might struggle with. Congratulations to Roy's for winning both the judges vote and the coveted Peoples Choice award. The best alternative burger title went to the Sundial Beach Resort on Sanibel Island. Their tuna burger was my favorite! I'm already looking forward to next year's event.

Stay tuned for more new and exciting shopping, dining and events coming to the beautiful Promenade, now under new management.