We ventured north of the loop this evening to try out Roy's Hawaiian Fusion Cuisine. Located off of Park and the DNT, Roy's welcomed us with burning tiki torches. Precious!
The bar was hopping when we arrived, lots of folks visiting. The happy hour specials were a great deal - one that we just happened to miss due to traffic - a mistake we won't make again.
We had a reservation, thanks to Open Table, so we were quickly seated and our very friendly waiter, Adrian, promptly took our drink orders.
We decided to skip the prix fixe menu, which had some interesting options for the $36 price tag, in order to make our own menu. The Split Pea and Rock Shrimp Soup was up first; it was a rough start and we were a little apprehensive about what was up next. The shrimp was a little tough and it wasn't delicious, the prosciutto was very salty and not quite complimentary to the other flavors involved. The soup was disappointing, but what followed rescued the dinner experience!
The truffled lobster mac and cheese was perfection. We've found that mac and cheese can often be overshadowed by whatever it shares its name with. Not the case with this mac and cheese. Everything was in balance and then topped with a crisp topping. I was more than happy to take home these leftovers.
For our main course Roy's Macadamia Nut Crusted Mahi Mahi took us right back to the summer we spent a few weeks in Kauai. It was delicious. It was fresh. The fish was beautifully placed on top of two roasted potatoes and asparagus stalks, then surrounded by lobster butter sauce. The combination could not have been more appreciated by our taste buds! We also ordered up a side of the sweet potato gratin, as our readers know how much we love the spuds. Not mushy or over creamed, these potatoes were cheesy and magnificent. 
The chocolate souffle was the perfect size. The molten center and the vanilla bean ice cream, all surrounded by raspberry coulis made this dessert a star. But the pineapple upside down cake accompanied by coconut ice cream took us right back to summer - irresistible. The coconut ice cream had flakes of real coconut; the pineapple upside down cake almost tasted caramelized. The pairing was divine. 
We were very pleased with our dining experience at Roy's and highly recommend giving this unique fare a try.
The bar was hopping when we arrived, lots of folks visiting. The happy hour specials were a great deal - one that we just happened to miss due to traffic - a mistake we won't make again.
We had a reservation, thanks to Open Table, so we were quickly seated and our very friendly waiter, Adrian, promptly took our drink orders.
We decided to skip the prix fixe menu, which had some interesting options for the $36 price tag, in order to make our own menu. The Split Pea and Rock Shrimp Soup was up first; it was a rough start and we were a little apprehensive about what was up next. The shrimp was a little tough and it wasn't delicious, the prosciutto was very salty and not quite complimentary to the other flavors involved. The soup was disappointing, but what followed rescued the dinner experience!
The truffled lobster mac and cheese was perfection. We've found that mac and cheese can often be overshadowed by whatever it shares its name with. Not the case with this mac and cheese. Everything was in balance and then topped with a crisp topping. I was more than happy to take home these leftovers.
For our main course Roy's Macadamia Nut Crusted Mahi Mahi took us right back to the summer we spent a few weeks in Kauai. It was delicious. It was fresh. The fish was beautifully placed on top of two roasted potatoes and asparagus stalks, then surrounded by lobster butter sauce. The combination could not have been more appreciated by our taste buds! We also ordered up a side of the sweet potato gratin, as our readers know how much we love the spuds. Not mushy or over creamed, these potatoes were cheesy and magnificent. The chocolate souffle was the perfect size. The molten center and the vanilla bean ice cream, all surrounded by raspberry coulis made this dessert a star. But the pineapple upside down cake accompanied by coconut ice cream took us right back to summer - irresistible. The coconut ice cream had flakes of real coconut; the pineapple upside down cake almost tasted caramelized. The pairing was divine. We were very pleased with our dining experience at Roy's and highly recommend giving this unique fare a try. 
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