Roy's Restaurants Adds 3 New Entrees to Menu
Roy’s Restaurant, the upscale American restaurant that specializes in Hawaiian and Japanese fusion cuisine with a focus on seafood, steak and sushi, introduced three new entrees that highlight sustainably sourced products ranging from the farm to the sea.
The new menu creations developed by Roy’s chefs include the following:
- Asian Stuffed Chicken Breast served with coconut black rice and Thai curry peanut sauce.
- 14-ounce USDA Prime New York Strip Steak served with Lobster Mac and Cheese and Thai basil wild mushroom cream sauce.
- Moroccan Spice Grilled Swordfish served with edamame farro, baby kale and yuzo soy truffle vinaigrette.
“Roy’s is a culinary experience that merges French, European and Asian cooking styles in a way that is perfect for today’s fresh approach on elevated gastronomy,” said corporate executive chef Gordon Hopkins. According to Hopkins, one of the things that has made Roy’s so successful is that each restaurant’s chef utilizes local ingredients and understands the tastes and preferences of the local area, infusing their own creativity and inspiration, while keeping Roy's vision and tradition thriving. “The Chef’s Creations menu, which replaces the Chef’s Tasting Menu, will change frequently so that each restaurant can bring our guests an ever-changing mix of seasonal favorites and brand new creations,” said Hopkins.
Roy’s rich culinary heritage began 30 years ago when culinary pioneer Roy Yamaguchi opened the first Roy’s Restaurant in Hawaii and subsequently became known as the ambassador of fusion cuisine. Together with Executive Chef Gordon Hopkins, the two went on to introduce Roy’s throughout the world where they personally trained and mentored every chef at Roy’s.
Today, while Yamaguchi is no longer involved in the mainland Roy’s, Executive Chef Gordon Hopkins, continues to evolve the cuisine at Roy’s in order to provide the freshest seafood and hand trimmed steaks, innovative sushi and an unparalleled dining experience that evokes the beauty and allure of the Pacific islands.
“Gordon’s culinary expertise combined with his understanding of the heritage and vision for Roy’s is the perfect combination to ensure we remain grounded in the culture that has made Roy’s such a spectacular culinary experience throughout the world,” said Sunil Dharod, Dallas entrepreneur, philanthropist and owner of SSCP Management, Inc., parent of OS Pacific, LLC which owns the 17 Roy’s Restaurants in the United States. “The collaboration between Chef Gordon and the culinary team, combined with the leadership of chief operating officer John Crawford is magical. The culinary vision of this team and the creations they have developed are truly unique and will further establish Roy’s as a leader in fusion cuisine.”