Roys Restaurant Chicago Summer Prix Fixe Menu includes lots of Local Ingredients

In Hawaii,
there are two things of equal importance—food and the “aloha” spirit. The blending of these two dynamic principles is how Roy’s Hawaiian Fusion® Cuisine was born.

European techniques and Asian cuisine meet Hawaiian hospitality to create a fine dining experience.  In 1988, James Beard Award-winner Roy Yamaguchi opened the first Roy’s in Honolulu, Hawaii. Today there are more than 33 Roy’s locations around the world—25 in the continental U.S., six in Hawaii, one in Japan and one in Guam. The restaurant was designed around a unique experience through spacious dining rooms, an expansive lounge and Roy’s signature exhibition kitchen in full view. –  The Chicago location is about 9 years old.

AND I DID NOT KNOW….chefs at each location put their personal touch on the menu. No two Roy’s are exactly the same!  There are six Roy’s in the Los Angeles area alone. And each has a different chef and some unique menu items only available at their own location.

Here in Chicago, we had the opportunity to dine with their Texan chef  partner RHETT DUKES this past week. His Texan roots combined with an art background, blends nicely with Roy’s classic and fusion items. His Glazed pork tenderloin and Mascarpone cheesecake are just a couple of his signature items.

I love Wine by the Glass  – I like variety with my meal, and Roy’s has  32 by the glass to choose from!  PLUS,  amazing tropical martinis.

Roy’s, the internationally renowned Hawaiian Fusion Cuisine dining restaurant, today announced the 2011 Summer Prix Fixe Menu.

The menu is comprised of dishes created by 6 different local Chef Partners, in conjunction with Corporate Chef Kiel Lombardo, to complement the Season.  The 3-Course Summer Prix Fixe Menu does just that, by combining traditional Roy’s fare with a summer twist.

Guests are encouraged to pick one of the following options for each course. Appetizer options include Tampa Chef Ryan Leto’s Little Neck Clams Chorizo, Chicago Chef Rhett Dukes’ Glazed Pork Tenderloin and Woodland Hills Chef Jason Moffit’s Compressed Melon Salad. Filipino Style Grilled Chicken, courtesy of La Jolla Chef Percy Oani, kicks off the entrée selections alongside Sarasota Chef Justin Fields’ Garam Masala Seared Shrimp, Plano Chef Scott Nakachi’s Tamari & Garlic Grilled Flat Iron Steak and Chef Kiel’s Pan Seared Steelhead Trout. The dessert course includes Chef Kiel’s Mascarpone Cheesecake or Chef Roy’s staple, the Melting Hot Chocolate Soufflé.
“Each local Chef Partner is what makes each individual Roy’s unique,” said Corporate Executive Chef Kiel Lombardo. “This Summer Prix Fixe menu truly reflects Chef Roy Yamaguchi’s vision, while rewarding the individual style and creativity.”
The 3-Course Summer Prix Fixe Menu is available through September at participating locations for $35.95 per person. Please visit the Roy’s website for additional details at

Roy’s Chicago….720 North State Street, Chicago, IL 60654 (312) 787-7599


Roy’s Chicago for Aloha Hour, Sunday through Thursday in the bar area.
Enjoy indulgent menu items for just $5

Monthly Wine EventsWaina Hui (wine club) is a monthly gathering of friends to sample wines from around the world and to share in the enticing flavors of Roy’s Hawaiian Fusion Cuisine. Next one is August 3rd –
$20 for members / $25 for non-members.

BRUNCH-  Sundays  at  Roy’s  ..only until September or so from 10am to 2pm. There is a prix fixe brunch brunch or ala carte.


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