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720 N. State St. (Superior St.) Send to Phone
312-787-7599 | Make Restaurant Reservations | Menu
Theatrically upscale, aloha-influenced seafood chain from Roy Yamaguchi. Check out our review of chef Roy Yamaguchi's cookbook, Roy's Fish and Seafood.

Dinner nightly, Brunch Sun.
Open late Fri.-Sat.

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Roy's, Chicago, IL

Roy's Restaurant Review

: Dramatic, dark surroundings set the stage for dishes like tuna poke with inamona jus, truffle oil, avocado and cucumber, while a good selection of wines and saké encourages experimentation. The same is true of the menu, which dips gratifyingly into fish, is creative and supports a range of notable dishes. For fun, try the dim sum-style canoe appetizer with four tastes of Roy's specialties, or go for the crunchy, coconut-crusted shrimp with sweet pineapple chili sauce. The mixed plate (grilled salmon, blackened ahi and Hawaiian-style misoyaki butterfish) is a sure bet for an entrée, but we also have enjoyed the Alaskan halibut with chili-makrut lime vinaigrette. The bar area at the front of the restaurant has become a hot-spot to meet after work, in part because of the extensive selection of wines by the glass and $5 appetizers (offered Sun.-Thurs., 4 p.m.-6 p.m.). There’s a gluten-free menu for those in need. Meanwhile, sweet finishes are familiar --- as in molten chocolate soufflé and pineapple upside-down cake --- but that doesn’t mean they aren’t good.
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