Cuisines and Dishes at Roy's:
- Chinese
- Seafood
- American
Roy's
720 N State St,
Chicago
IL
60610
(312) 787-7599
Menu for Roy's
Menu for Roy's provided by Allmenus.com
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Dining options for Roy's
Ratings and Reviews for Roy's
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May 07 2012
Meredith K. via Yelp
This place is solid but you can tell its a chain. I love the cocktails. I could just sit at the bar and drink! The seafood is fresh and tasty. They have...read more
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May 03 2012
B R. via Yelp
I think that Roy's Restaurant has easily become my favorite restaurant. I have been here several times, and each time I am amazed at how great and fresh...read more
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Apr 28 2012
Jennifer L. via Yelp
I bought my parents a gift card to Roy's for their 30th anniversary and accepted their invitation when they invited me to come along for dinner one early...read more
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Apr 22 2009
dwogn via Citysearch
I have been to the Roy's in Hawaii and its great to see them in Chicago. This is an excellent spot to take your date and have a lo...read more
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Mar 25 2009
ohiran via Citysearch
LOVE the molten chocolate cake. You have to order it at the beginning of the meal though bc it takes a bit of time to prepare. ...read more
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Mar 14 2009
finale_9 via Citysearch
One word for Roy's--FABULOUS! I went with a group to celebrate a birthday and every detail was perfect. Every single dish they set...read more
From Citysearch
The Scene
The theme may be Hawaiian, but don't expect leis and piped-in Don Ho records--this roomy River North space is sophisticated and classy, with upholstered chairs and banquettes, crimson-stained tabletops, and contemporary, island-inspired art. Big picture windows open up the room and let the city in, and the space buzzes with corporate diners and couples on dates.
The Food
Yamaguchi's ''Hawaiian Fusion'' cuisine blends the exotic flavors and spices of the islands with fresh local ingredients. Start with the dim sum-style canoe, an appetizer sampler including Szechuan style ribs, spicy coconut shrimp and a patty of tuna tartare. Among entrees, Roy's signature blackened ahi is a kick--lightly seared, buttery tuna in a soy-mustard butter that slowly tightens its spicy grip on the back of your throat. In contrast, macadamia nut-crusted whitefish is soothingly mellow. Yamaguchi even manages to make poi--taro root paste, a bland Hawaiian tradition--taste good, using just a hint of it as a condiment for tender honey-mustard beef short ribs with mashed potatoes.
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