"Roy's Hawaiian Fusion Restaurant in Bonita Springs, Florida"

"Roy's Hawaiian Fusion Restaurant in Bonita Springs, Florida"," For over eight years Roy's restaurant has been one of the premier destinations for special event dining in Southwest Florida. Engagements. Graduations. Whether you're welcoming someone home, sending someone off, celebrating your last day of a Florida vacation, or just want an all-around exceptional meal. I decided to pay a visit to see if they were still rightfully honoring their longstanding traditions of carefully honed hospitality and cutting edge cuisine. For those who don't know, the James Beard Awards are often called the ""Oscars of Food"". His menu combines the freshest local ingredients with European sauces and bold Asian spices, always with an emphasis on seafood. The New York Times referred to Roy Yamaguchi as the ""Wolfgang Puck of the Pacific"". Yamaguchi is now regarded as a pioneer who mastered a distinctive style, which brought his cooking to the forefront of contemporary gastronomy. The Roy's I was visiting is located right in front of Bonita Bay US 41 in Bonita Springs. There is a small Roy's sign, but US 41 is an active road, and the sign is hard to see. The parking lot near Roy's was full, always a good sign during the slow season in Southwest Florida. The Mediterranean-influenced architecture, ample tropical landscaping, and notable water features put us in a South Florida frame of mind. When it was time for our reservation, we headed back towards the restaurant. A smiling member of the host staff opened the door for us as we approached, and gave us an enthusiastic ""Aloha"" for a greeting. We gave our name and were briskly whisked away towards our table. The booth request we made was honored. He is instantly recognizable. His inspired arrangement of ingredients creates buzz and influences the menus of other local restaurants. He also hosts well-attended cooking classes at Roy's, teaching Hawaiian Fusion fundamentals, on a regular basis. Sushi was dutifully prepared at one station, while grills and ovens were being tended to in another. In the center position, orchestrating all the action and finishing each plate with colorful sauces, fresh micro greens, and other exotic flourishes, stood Chef Wade Lowe. At just the moment most restaurants normally greet me with a few lackluster pieces of bread and tin-foil wrapped butter, Roy's blasted all common dining expectations out of the water by presenting our table with a colorful bowl of freshly steamed edamame. Roy's seasons the soy beans with an addictive, and slightly spicy, blend of sea salt, Shichimi Togarashi and sugar. It was a unique and exotic way to begin our meal, and a sign that we were truly on a gastronomic road less traveled. We both ordered a glass of Au Bon Climat Roy's Label Chardonnay . After an appropriate duration, our server returned and gave us a full explanation of the menu. Some were exotic Hawaiian species, such as the Opakapaka and Lehi. In addition to the seafood, there were several enticing meat dishes. We asked for a few minutes to continue perusing the menu. The interior of Roy's restaurant in Bonita Springs is tastefully decorated and as innovative as their food. One section of the ceiling yields to an even higher cupola lined with bright pottery precariously balanced. The light is ambiance low, but bright enough to read the menus. All the tables around us were full, but the restaurant did not feel crowded. Older teens on dates, trendy twenty-somethings enjoying cutting edge cuisine, parents with well-behaved children, senior citizens, businessmen, and full families celebrating special occasions all surrounded us. When our menus were closed in front of us, our server returned to take our order. The first was a Nori Seared Ahi Tuna finished with a Peanut Ginger Soy Vinaigrette. We ordered a split salad, the Mixed Field Greens House Salad. I opted for the Teppanyaki Seared U-10 Scallops and Butter Seared Tiger Shrimp, also known as the Shellfish Combo. Chopsticks were offered, and we were politely asked to enjoy our selections. The tuna itself, served rare by default, was coated with furikake and sesame seeds. Garnished with sliced ginger, shredded scallions, and bright red tobiko (flying fish roe), the tuna was served over a small bed of white rice. The tobiko served as a functional garnish, adding another layer of complexity to the appetizer, complete with a smoky, salty taste and crunchy texture. A perfect appetizer to share, there were two spring rolls, chopped in half, arranged tower-like in the center of a swirling neon sea of Pineapple Black Bean Dragon Sauce. The interior was comprised of baked chicken, bok choy, Napa cabbage and glass noodles. As the ""dragon"" in the name implies, there is a pleasant, warming zip to the mouthfeel of the sauce. Our Mixed Field Greens House Salad arrived split onto two separate plates, as we had requested. In a world where soggy lettuce and tired Italian dressings reign supreme, this boldly executed creation far exceeded our expectations. Layers of texture. Impeccable. Before the main courses arrived, the server described several warm dessert options and told us we'd need to order them in advance, as they took twenty minutes to cook. The server also asked if we'd enjoy some wine with dinner. My guest ordered a Roy's Label Laurel Glen Desolation Cabernet Sauvignon from Sonoma. The Ali'i, or Hawaiian Royalty, wine choices are marked with a small crown next to the wine name, which indicates wines of distinct character and flavor, rarely available by the glass. The timing was perfect. The wines were identified as they were placed before us. My guest's Roys Original Macadamia Nut Crusted Mahimahi satisfied. Served atop some roasted bliss potatoes and sauteed asparagus, and surrounded by a signature swish of Maine Lobster Cognac Cream Sauce, this dish is a perfect example of Hawaiian Fusion cooking at it's finest. The mahimahi flesh was milk white. Roy's food always looks great. My Shellfish Combo was picture perfect. The arrangement looked intricate and handsome to the point where I almost regretted having to disassemble and eat it. The scallops were caramelized on top, but gave easy to the fork. Succulent. Excellent shellfish variety and complex flavors were delivered with each bite. Desserts, with candles and personalized messages written in chocolate, were tactfully presented to the guests of honor. Rest assured, your cherished dates and important moments will always be delicately handled by the capable staff at Roy's. The Pineapple Upside Down Cake is something of a sleeper hit among Roy's regulars. The Pineapple Upside Down Cake eaters are more apt to order and enjoy their dessert in quiet confidence. Chocolate may be sexy. And the taste sensation of that molten chocolate center paired with slowly melting vanilla bean ice cream may increase serotonin levels in the brain and act as an aphrodisiac. BUT. Call me a purist, but that merging of caramelized pineapple sugars and coconut ice cream resonates somewhere deep within me, whisking me away with visions of tropical, swaying palms and soaring, splashing waterfalls. I wholeheartedly assign Roy's Hawaiian Fusion of Bonita Springs my highest recommendation. Full of personality, and well-versed in the nuances of fine dining etiquette, their product knowledge and ability to create a magical dining experience burst forth effortlessly. The food was to die for and the service was exquisite. . THIS COULD CHANGE YOUR LIFE AND GIVE YOU PEACE OF MIND  

Tags

RESTAURANT, HAWAIIAN, BONITA SPRINGS, FLORIDA