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Roy's Restaurant Review: Named for celebrity chef Roy Yamaguchi, this tropical but never kitschy chain restaurant melds European sauces with bold Asian spices to create what Yamaguchi himself calls Hawaiian-Fusion cuisine. Although parts of the menu change daily to take advantage of fresh local ingredients and give resident chefs a little license, at least a dozen of Roy's classics are always available. So while customers ever in search of new culinary thrills might veer toward such exciting treats as crab dynamite-crusted tiger shrimp with spicy sesame togarashi sauce, loyalists might stick with old favorites like blackened island ahi with spicy soy-mustard butter or misoyaki butterfish. While this Hawaiian-inspired restaurant emphasizes seafood, it also offers a handful of steaks and chops. Be sure to order the signature chocolate soufflé at the same time as you select your entrées (it takes 20 minutes to bake). And, speaking of planning ahead, when you make your reservation, request a table on the fireplace- and tiki torch-illumined patio, which overlooks the resort's lagoon and gardens. The cocktail list has become something worth seeking out, by the way, with such mixology creations as the Hawaiian martini of Maui pineapple doused in SKYY Vodka with Stoli Vanil and Malibu Coconut Rum.