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Falling in Love with Roy’s All Over Again

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Retiring executive chef Gordon Hopkins and Justin Fields at what I call an officially delicious send-off. By now, most of you know I love Asian food. Dumplings, spare ribs, ahi tuna and poke make me shiver with joy. I am known to go on vacation destinations like Vancouver and Toronto and eat nothing but Asian […]

August 22, 2011


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Retiring executive chef Gordon Hopkins and Justin Fields at what I call an officially delicious send-off.

By now, most of you know I love Asian food. Dumplings, spare ribs, ahi tuna and poke make me shiver with joy. I am known to go on vacation destinations like Vancouver and Toronto and eat nothing but Asian every day and night (see my YouTube channel, Chef Judi G, for proof). But Roy’s Hawaiian Fusion is not just Asian. My friend Roy Yamagucci defines the flavor profiles as taking fresh ingredients, adding Asian seasonings and creating (to perfection I must add) dishes that fuse incredible details with classic French sauces.

Roy’s food strikes a perfect balance of flavors.
 

I define it as simply amazing. Seriously bold, flavorful and balanced.

And it seems that Roy’s in Sarasota is now at the top of its game. Chef Justin Fields has elevated the culinary direction of the restaurant, and new operating partner Andy Mayer is Mr. Hospitality on steroids.

Lobster pot stickers–just $5!

So, where do I start without rambling on and on about my true love confession? Ah, how about the Aloha Hour–Kobe beef sliders with a ridiculous serving of house-made truffle sweet potato fries and lobster pot stickers–each just $5. Wash those babies down with a Hawaiian martini–also only five bucks.

Mango coconut sushi roll–yum! You don’t have to be pregnant to order this one.

Then there are the “cut-it-out-this-is-just-too-good-to-be-true” dishes on the menu, like a mango coconut sushi roll, created by a pregnant sushi chef who realized that some people cannot each raw fish. And trust me, you don’t have to be nine months prego for this roll!

Whole fried snapper–perfect for family-style dining.

Chef Justin has even introduced a family-style menu with a whole roasted suckling pig (just give several days’ notice, please) or an enormous whole fried crispy snapper, stir-fried vegetables and jasmine rice.

While I could go on and on, I will let you check out their menu online. My favorite way to eat at Roy’s is to head to the Chef’s Counter to watch all the action and order three rolls and three appetizers. (But of course you just can’t go home without an order of pineapple upside-down cake or warm apple pastry roll with caramel, now could you?!)









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