Dinner at Roy’s – Hawaiian Fusion at its best!

What too many people don’t appreciate about Las Vegas, NV is that it is a culinary enthusiasts dream. It really is a mecca of some of the best restaurants in a relatively small area. Many celebrity, up-and-coming, established and not-so-known chefs and their cuisine or fusions are housed here and if it’s good, I mean really good – they have their loyal returning patrons. Back in November of 2009, I wrote a post about the Restaurant Awards from the Desert Companion. It’s an interesting read and touches on the shift of change in restaurant quality and perception of fine dining in Las Vegas led by Steve Wynn and the Bellagio for setting the ball in motion for better dining experiences without gouging the guests.

This last weekend, we were in town for a family member’s very special birthday.   A quick scan and some research on the internet for a restaurant with a variety of dishes featuring different fish and seafood was dismal.     While there are literally hundreds of restaurants in Las Vegas, many feature fish but with heavy pastas, steaks and the like.   Nothing wrong with that…but we were looking for more options where meat wasn’t the main course.     The original plan was to dine at either Bobby Flay’s Mesa Grille…or Emeril’s New Orleans Fish House.

Instead, reservations were made for dinner at Roy’s on Flamingo Road.

Entering the restaurant, we were immediately greeted by at least three people from Roy’s and they couldn’t have made us feel more welcome. We arrived a bit early and took our conversation and appetites to their bar area while we waited for the dining room to open. I regret not having taken a picture to share of their signature Hawaiian Martinis we ordered for each of us (pineapples flown in from Maui, SKYY Vodka, Stoli Vanil Vodka, Malibu Coconut Rum, shaken (not stirred!) with a fresh pineapple slice off the edge of the glass). It was seriously, a dangerous drink. I can only imagine that a person could easily down a couple of these tasty tinis before realizing they just had one too many.

Roy’s Edamame

As we were led to our table and sat down with our menus, a plate of Roy’s Edamame was set before us – they immediately proved to be mindlessly addicting! Tossed in spices that will make you want to suck the outside of the edamame clean before even getting to the beans inside. A very special touch included a personal acknowledgment in our menus of our visit due to a very special birthday celebration.

Grilled Szechuan Spiced Baby Back Pork Ribs

There was a young gentleman sitting at the table next to us. He was a course or two ahead of us when they served him a stack of Grilled Szechuan Spiced Baby Back Pork Ribs. We all concurred that we wanted to try it as an appetizer (even though the plan was to stay away from meat for dinner).

Hands-down…the best ribs we had ever had the pleasure. For not being a “ribs” restaurant, Roy’s can teach a thing or two to those that specialize in ribs. These baby backs are smoked and glazed with Roy’s Original Mongolian Sauce. The tender, tasty meat effortlessly separated from the bone leaving all of grunting and uhhhmming with each bite. The appetizer included five succulent ribs, which meant one of us was going to only enjoy one (unless we ordered another set of five). I lovingly bowed out of enjoying another rib (Hubbs and I refer to it as “this is my meatball to you”…in reference to “Lady and the Tramp” during the Italian dinner scene when the Tramp lovingly nudges the last meatball towards Lady.).

Frank, our server on this evening, encouraged us to really enjoy these ribs using our hands, citing it was always a shame to him when some of his guests would use forks and knives to eat ribs (we already had our grubby hands all over the baby rib bones). While we were marveling at its texture and flavors, a plate of the hottest towels ever was placed on the table. By the time we each reached for a cleansing towel, we were in awe how hot these towels were that wiped away the residue of the finger-linking sauce from those baby back pork ribs.   Perfect closure for a perfect appetizer.

I’m looking forward to visiting Roy’s again if for nothing else but those Grilled Szechuan Spiced Baby Back Pork Ribs!

Hawaiian Style Misoyaki Butterfish (black cod)

Earlier in the day when deciding where to make reservations for dinner, we read the menu to our birthday girl, Jasmine.   When Hubbs mentioned “butterfish” her eyes widened with excitement and we knew a good nerve was hit.    Jasmine and I both selected the Hawaiian Style Misoyaki Butterfish (black cod) served over bok choy and steamed white rice.  Roy’s did not disappoint as they set this beautifully presented dish in front of us.   The contrast of the marinade from the flaky, moist fish with the slight bitterness of the bok choy…in combination with the ever-neutral white steamed rice that soaked in the sweet flavors from the butterfish marinade was pure genius.     The butterfish surrounded by the glaze, gave it a texture and flavor that has to speak volumes to you by looking at the image above…if you like fish.    It was – fantastique (for lack of a better way to describe this dish).

Hubbs opted for Roy’s Trio, which included Hibachi Salmon, Blackened Ahi & Misoyaki Butterfish with baby bok choy and steamed rice.   While I would have normally sampled his dish too…I was too immersed in my beautifully presented and delicious meal that I didn’t even take a taste or snap an image!

Roy’s Signature Melting Hot Chocolate Soufflé

What meal is complete without something sweet to chase a fantastic meal like that down? A preorder of a Pineapple Upside-Down Cake, made with pineapples flown in from Maui and Roy’s Melting Hot Chocolate Soufflé is just what the doctor ordered.

The Pineapple Upside-Down cake with a side of vanilla bean ice cream was fresh from the oven and had a golden, sugary texture along the outside and a sublime cake middle. This turned out to be Jas’ favorite of the two.

However, the Roy’s Melting Hot Chocolate Soufflé, served with a raspberry coulis and vanilla bean ice cream was a hit with Hubby as we cut into the chocolate cake to reveal a molten chocolate surprise!

I enjoyed them both and appreciated the smaller portion sized rather than a big over-served serving. If you visit Roy’s, don’t miss out on one of these fine desserts…the Hot Chocolate Soufflé for sure if you enjoy chocolate bliss.

Frank, our server this evening, really took care of us…it’s about the details! Chef Ryan Ross took the time to come out to our table and introduce himself and inquire about our dining experience. Thank you to Roy’s Las Vegas on Flamingo Road and your excellent staff. Our very special Jasmine, birthday girl on this evening, enjoyed the dinner and celebration with us and we look forward to visiting a Roy’s closer to us in Southern California for the same memorable experience!