Many have missed the signature Roy’s on west Charleston Blvd in Las Vegas but the Hawaiian spirit is still going strong. Located on east Flamingo Road, Roy’s continues to bring the Island flavor and taste to tourists and locals alike.
The menu continues to reflect the brilliance of chef Roy Yamaguchi the James Beard award winner, seasoned restaurateur, and culinary icon that brought Hawaiian fusion to the public.
The warm and welcoming atmosphere, combined with large tropical floral paintings, bamboo, and island accents make the desert seem a million miles away.
Come by during the Aloha hour where many locals seek refreshment from the heat of summer. With a $7 price on all signature cocktails and appetizers, this is the place to get away from it all without leaving Las Vegas completely. What better way to quench your thirst than with a Roy’s Island Mai Tai. The 1940’s classic is just a bit more tropical with a float of Cruzan Black Strap Rum. The 1988 (cocktail), with Finlandia Grapefruit, Soho lychee, and Patron Citronge, is also a delicious choice.
Along with your cocktail, the ebi roll is a must with shrimp tempura, coconut, cream cheese, mango, and creamy avocado accented with a habanero aioli nitsume. The lobster pot stickers with spicy togarashi and miso butter sauce is another perfect option for a starter. Now that your appetite has been awakened, move over to the dinner menu to experience the main event.
Roy’s trio is the way to go with a sampling of three of the best fish dishes on the menu. The hibachi grilled salmon, the misoyaki “butterfish,” and the roasted macadamia nut crusted surrounded by creamy Yukon mash and a shiso béarnaise is a must.
What wine pairs with well with these menu choices? A Pinot Noir of course! The Au Bon Climat La Bauge au Dessus Santa Maria Valley, California 2009, is the perfect pairing with signature notes of ripe red cherries, cola, and a hint of smoke and a light-to medium body that embraces the food as a welcomed friend.
For those who are gluten free, Roy’s will please with seared sea scallops enveloped in potato purée, pork belly, fennel, apple, and a honey coriander glaze. Dessert awaits in this tropical oasis. Let your server know at least twenty minutes ahead to prepare Roy’s melting hot chocolate soufflé.
This flourless chocolate cake oozes with a decadent molten dark chocolate center, a raspberry coulis, and enough vanilla bean ice cream to cool things down just a bit. Tropical ocean breezes may elude you in Las Vegas, but Roy’s will have you remembering the taste and flavors of the Islands for years to come.
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