Pigalle (75 Charles Street South, next to Radisson Hotel) is a long-time favorite with theater-goers.  This award-winning French restaurant specializes in using the freshest local ingredients to prepare classic French cuisine.  Chef Marc Orfaly offers an a la carte menu with daily specials, as well as several other options: a 3-course prix-fixe menu, a casual bar and patio menu featuring $1 oysters on the half shell plus many other yummy items, and special chef’s tasting menus, with and without wine pairings.  On Wednesdays, there’s even a “kitchen vs. bar battle” that pits 3 tastes from the kitchen against 3 drinks from the bar – this may be a battle, but it’s also a win-win!

What should you try here?  For starters, think about the spiced carrot soup with calamari and a touch of chorizo, or the arugula salad with fried goat cheese fritters.  The crabcakes, and the charcuterie platters are also wonderful.  Plus Pigalle makes some of Boston’s best French onion soup with fabulous 4-cheese croutons.

For main courses, consider the crispy comfit duck with herb spatzle and creamed Brussels sprouts, or the halibut baked in a flaky crust with creamed artichokes and jasmine rice.  You can also get a riff on the classic French steak-frites – at Pigalle, it’s a juicy flank steak with peppers, French fries, and creamed spinach.

Dessert choices at Pigalle also run to the classics – creme brulee, a pineapple tart with mascarpone pastry cream and chocolate sorbet, a cheese platter, and other tempting daily specials.

Erbaluce (69 Church Street) is the newest of the Bay Village restaurants, and Boston diners are quickly becoming addicted to Chef Charles Draghi’s Piedmontese Italian cuisine.  Named for an Italian grape, the restaurant features dishes that are flavored with herbs, fruit and vegetable essences, and cooking techniques such as roasting that bring out the flavor of each dish – no heavy creams or sauces here!

The menu changes a few times each week, depending on what’s in season and freshest in the markets.  You’ll find organic meats and produce, plus dishes based on game such as wild boar that you don’t usually find in restaurants.  One of my favorites is the spaghetti with clams in fennel-tomato broth with bottarga, a pressed block of cure tuna or mullet roe that’s shaved on top of the pasta, giving it an incredibly buttery, sort of caviar-like flavor – try this and you’ll immediately start planning your next visit to Erbaluce.

With even more Bay Village restaurants to try in nearby streets, you may decide to skip the theater and just concentrate on eating.  Be sure to walk around Bay Village afterwards to admire the early 19th century Federal architecture and work off all those calories!

Susan writes about other favorite Boston restaurants in http://www.Boston-Discovery-Guide.com/boston-restaurants.html, where she shares information about more mouth-watering Bay Village restaurants

Article Source: http://EzineArticles.com/?expert=Susan_Vik

All signature dining restaurants provide unparalleled cuisines served in an elegant and relaxed surrounding. If you purchased a Disney World dining plan, then 2 table service meals for each person dining will be redeemed from your meal plan balance. Advanced reservations are strongly recommended and gratuities are not included.

The signature restaurants do have a dress code. Items not permitted in the dining room include: tank-tops, swimsuits, hats for gentlemen, cut-offs, or torn clothing of any kind.

Artist Point – This upscale eatery features the cuisine from Washington, Oregon and British Columbia. This restaurant draws its inspiration from the dining rooms found at National Park lodges. The restaurant provides murals, paintings and a stunning view of Silver Creek Falls.

California Grill – Located on the top floor of the resort, this dining location offers amazing views of the Magic Kingdom. They have an observation deck where guests can enjoy the fireworks. You can also watch the talented staff prepare your American meals in the stage kitchen. This restaurant is the perfect place for a romantic evening!

Cinderella’s Royal Table – Being the entrance to Fantasy Land, Cinderella’s Royal Table is definitely the center of attention, standing at an amazing 180 ft. You will definitely feel like royalty while enjoying your meal here because this dining location also offers characters. Cinderella and friends meet and greet with you as you dine in this elegant atmosphere.

Citricos – One word sums up this dining location and its menu…magnifique! This sophisticated restaurant offers a combination of many cuisines. Citricos chefs rotate dinner selections frequently for a focused menu of American dishes inspired by the cuisine of Provence, Tuscany, and the Spanish Riviera – such as steaks, seared on an oak-filled grill, creative risotto, pastas, and seafood depending on the season.

Flying Fish Cafe – This popular restaurant features “New American” cuisine with an emphasis on seafood. You will also find poultry, beef, and vegetarian selections on the menu. They also have a show kitchen where guests can watch the talented staff prepare their meals using the freshest ingredients.

Hollywood Brown Derby – Patterned after the famous Hollywood landmark Brown Derby restaurant, the walls of this lovely restaurant are lined with caricatures of the Stars. The tables are covered in crisp white linens and rich, wood paneling is used throughout.

Jiko (The Cooking Place) – The heritage of Africa is certainly reflected in the decor of this restaurant. Jiko has sculptured birds that soar overhead and rings that surround the tiled columns which represent the Padaung tribe whose women wore distinctive neck rings. Their menu is influenced by the cultures of Africa, the Mediterranean Coast, India and Europe. Their expansive South African wine list is the most exclusive in the United States.

Narcoossee’s – This Victorian-style seafood restaurant sits on the shores of the Seven Seas Lagoon in an airy, eight-sided pavilion. If you make your reservation after nightfall, you can enjoy a spectacular view of the Wishes fireworks show in the Magic Kingdom theme park.

Yachtsman Steakhouse – This classic steakhouse has a New England theme backdrop and serves the best in quality, aged, grain-fed beef. The Yachtsman Steakhouse takes special care of children’s tastes with a menu that sports grilled chicken strips, pasta, baked fish, and grilled sirloin steak. You can watch chefs prepare your meal in the open kitchen as you relax in leather seats. This is a top deck experience for the whole entire family!

These signature dining locations are called “signature” for one important reason…each one is unique in its own way. They offer a variety of menu items from different cultures and backgrounds. So, make sure you make advance reservations, dress spiffy, and have fun when you dine at one of Disney’s Signature Restaurants.

“What if you could guarantee your favorite restaurant every time you sat down with your family at Disney World? Scarlet Murdock reveals an insider’s secret system for getting the table you want… whenever you want it. Click here for more info…”

Article Source: http://EzineArticles.com/?expert=Scarlet_Murdock

Incidentally, in case you’re wondering, I have been living in New York for 7 years, and have tried lots of local cuisine from Asia to Africa, so I do have a palette that enjoys and recognizes ethnic foods. I should also mention that I eat out pretty regularly, about 5 times a week, but I am not in the restaurant biz, nor endorsing any particular restaurant.  Just my faves, since great food/ experiences are meant to be shared!

Below is the list of restaurants that I will actually leave my neighborhood on the UWS to dine at- and repeatedly dine at:

1.    Casa Mono- Tapas-

Incredibly small space- but they do have a sister wine bar next door called Bar Jamon that allows you to sip on excellent Riojas while you wait.  This is also a really smart business tactic, so they never really lose customers to long waits.  The food is really based on Catalan style tapas, and not the northern Pinxchos variety, and it is more “done up” than you’re typical run of the mill tapas bar that serve tortillas (Spanish omelets loaded in butter and potatoes) and croquettes. They serve a mean razor clam dish, and braised short rib.  Although I’m not a fan of sweet bread (that would be brain…) it’s pretty darn good from what I’ve heard.  Décor is simple, dark woods, and ambiance is dark and cozy.

2.    Sakagura- Japanese/ Sake Bar

A completely random location in the basement in midtown east, but if you’re looking for the best braised pork belly, authentic yet exquisite Japanese street food and sake served the way it should be (not in a box, but iced in a traditional hollowed out glass server) this is where you should try.  It is in the basement of an office building, but if you go around late April, early May, it is filled with actual cherry blossoms attached to each column.  Sensational!  There is no sushi there- only prepared cooked food, and no, you won’t find any chicken teriyaki there either.  The miso eggplant and green tea truffles are to die for.

3.    Bon Chon Chicken- Fried Chicken/ Korean-

More of a late night spot, this K-town bar/ restaurant is located on Fifth right off 32nd, and has a seedy looking entrance with a random red velvet rope to go upstairs.  Twice I have gone and it has smelled like baby powder, but if you can get past that disconcerting smell- once you taste the fried chicken, you will never have fried chicken anywhere else.  Deep fried in olive oil, there are two flavors- garlic and garlic.  Go with either one =)  And get the spicy ones.  They also have popcorn made with cayenne pepper and raisins- bizarre combination, but really tasty.  Beer is served by the pitcher.  Other Korean food available too- but if you’re just looking for K-food- there’s more options right around the corner.  Here’s fried chicken at its best.  Incidentally, lots of non-Koreans frequent this spot as well.

4.    Bobo- Pan- American cuisine-

Bobo stands for bohemian bourgeoisie- it is hidden downstairs on the corner of 10th street and 7th Ave, and once you enter, you’ll feel that you’re in someone’s townhouse that you secretly wished you lived in.  I really go there because the ambiance is so spectacular which almost discredits the excellent menu there, but the décor is to die for.  Bookshelves lined with vintage books- crusty chandeliers, and a staircase clad in plaid and wool.  Very chic yet intimate.  In the summer, the outdoor garden opens up and is a real treat to out outside (sans tents).  Get the Wagyu sirloin or the seared sea scallops.  Good date spot.

5.    Morimoto- Big Box Japanese

It’s easy to dislike this meat-packing, cavernous, overly loud Japanese restaurant filled with wait staff trained on ex-banker expense accounts.  Owned by Iron Chef Morimoto- filled with beautiful people (on weekdays), it happens to be a cut above the other  “Nobu knock-off’s” around the corner- Matsuri, Buddah bar, Buddahkan, Tao, or Asia de Cuba- really because Tadao Ando designed the interior.  Walking through the half semi circle door with massive flapping curtains makes you feel like you’re entering into a time warp, but sensibly done.  The large bi-level open space is utilized well by frosted/ dotted glass partitions set on an angle to maximize user space, yet create semi-intimate dining areas.  The food is, well, spectacular.  Miso glazed cod, rock shrimp tempura are the staples.

6.    Fornino- Pizza

Trekking to Brooklyn for good pizza hardly seems worth it, though it seems that enough people do it for that other pizza place (Grimaldi’s)- which is highly overrated owing to good PR and press.  Fornino’s is located on Bedford Ave off 7th and they make the most killer truffle oil/ mushroom pizza.  For a closer slice (in Manhattan)- John’s Pizzeria is pretty good and worth the hype, though on the wet side.  Another nod to good pizza is- Posto pizza in Murray Hill- though they recently kicked out Jimmy Fallon because he bad mouthed another establishment on Twitter with the same management- which is just really just bad for business. Every New Yorker loves Jimmy Fallon.

7.    Peter Lugar’s Steakhouse- Steakhouse-

Anywhere where they mock you for asking for an espresso or cappuccino is legit in my book.  This place actually lives up to the hype, and isn’t laden in butter like Ruth Chris or a hit/miss like Prime 112.  There are certainly lots of great places for a slab of juicy meat in the city, but I’m listing this place as a steak house because you come here only for steak, and really nothing else though there is fish on the menu.  In addition to their steak for share, they have the best key lime pie, and tomato salad (best when loaded with the Lugar steak sauce on top!)  It used to be only construction workers, and men in blue shirts that go, but nowadays if you can get a table, its worth making the trip to BK.  They only take cash, and yes, their own credit card- the Peter Lugar credit card.

8.    Malatesta- Italian Trattoria

Located on the corner of Christopher and Washington, this small intimate Italian restaurant is completely no frills- and only takes cash.  The cool wait staff  all speak Italian, and they don’t take reservations- partially because they know they’ll fill their tables at any given night- and partially because they just really don’t care about making anyone a priority no matter who you are.  (They once made Christy Turlington wait behind me- what?) Pasta is simple, home made, and the way it should be.  Get the Spinach Gorgonzola Gnocchi or the rack of baby lamb.

9.    Ippudo- Japanese Ramen, cooked food

In the heels of Momofuku Noodle Shop, and Sobaya, comes this new ramen hot spot, Ippudo in the East Village.  As much as I love David Chang’s usage of Berkshire pork in everything- his soup bases are almost too salty, and “Anglo-saxon-afied” whereas Ippudo’s house ramen gets it just right.  In addition, the pork buns are also a cut above their competitors.  Get the Shisito peppers, pork buns, and try the sake unfiltered if you’ve never had it that way before.  Plan in waiting about 90 minutes for a table, even on a Monday night.  There’s a bar across the street to get your drink on first, but it’s worth the wait.

10.    Peasant (downstairs)- Rustic Italian

If you’ve ever dined at Peasant upstairs, you’ll realize just how much Italian you really don’t know.  Obscure phrases such as “Polpi in Purgatorio” (is that octopus in purgatory?) make you wonder what you’ve been eating all along in those other Italians places.  Food is exquisite, but lets face it, it’s easy to find stellar food at $25 per entrée, but how about the same quality food at half price just downstairs?  Peasant downstairs is literally right below the one upstairs.  You walk through these large wooden doors that are unmarked which feels like you’re entering into a bomb shelter- but once you’re inside, it’s the completely unexpected warm exposed brick and beam construction, thick heavy curtains lining the walls, and flickering candle light on each long slab wooden table that makes you feel that you’ve just entered a dimly lit Michelangelo Antonioni movie in the 1970’s.  Romantic, inviting, and the noise level at a good boisterous, but still low enough hear your friends talking.  The food is generally meant for sharing- simple salads, rustic pizzas, and a fierce charcuterie plate make this a low key, yet supremely rich dining experience.

A born aesthete – industrial designer, model, television host, buyer and decorator-entrepreneur Kathy Kuo returns to her roots as an Interior Designer with her stylish boutique Kathy Kuo Designs. http://www.kathykuodesigns.com

Drawing on her jet setting lifestyle and extensive experience working in fashion and design all over the world, Kuo offers an eclectic line of furniture, home accessories and linens with a global flavor and elegant presentation. Kathy Kuo’s designs can be found at luxury department stores such as Neiman Marcus, Robb & Stucky, as well as at the homes of Halle Berry, Renee Zellweger, and Robert Redford. Her designs have been featured in numerous home decor magazines including Architectural Digest and Elle Decor.

Kathy Kuo enjoys sharing her signature style with design professionals and discriminating retail shoppers.

Article Source: http://EzineArticles.com/?expert=Kathy_Kuo

We hope you have got hungry as you have read about the fact that Dallas Fort Worth serves up a myriad of mouth watering choices for all time from breakfast, lunch, dinner to mid time snacks, so below are presented some of the valuable facts that may help you in selecting a restaurant that cater to your needs and preferences in the best possible way.

Following are some of them:

Most visited restaurants: Capital Grille- Dallas, Pappas Bros Steakhouse, Jasper’s – Plano, 111 Forks, Stephan Pyle, Fearing’s, Texas de Brazil Churrascaria and Del Frisco’s are some of the most booked restaurants of this place. They are popular for all types of cuisines such as Italian, Mexican and Texan. Apart from this, appetizers like soups and cheese bread act as craving for locals as well as travelers.

Romantic restaurants: There is a vast array of restaurants that are associated with providing romantic ambience to its visitors and this is the prime reason why virtually all the people especially youngsters and newly married couple of Texas City visit to enjoy those special feelings. Restaurants like the French room, the grape, Perry’s restaurant, Silver Fox Steakhouse Richardson, the Vault Restaurant and Silver Fox Steakhouse Frisco among others are popular for it.

Best food: When it comes to food, people love to have good food all the time. The popular restaurants favorite among the people of Dallas Fort Worth are the classic café, Fearings, the French Room, Suze Restaurant, Fourwind steakhouses and Perry’s restaurant. All of these restaurants are said to bring farm to market ingredients that are used in the well crafted courses. They are standouts for the yummy food and are famous especially for the American foods.

Neighborhood gems: When it comes to neighborhood cuisines such as Italian, Mexican, Chinese, Australian, barbeque, Japanese and Canadian to name a few, restaurants like suze restaurant, Randy’s steakhouse, the classic café, mercury grill, olea, the Grape and the Salum restaurant are some of the restaurants to look out for. The fact of the matter is that they provide best varieties of these dishes that can be experienced in Dallas Fort Worth.

So, make use of this fruitful information and plan your trip to this city so that you can enjoy one of the most splendid trips that give you rocking experience for life time.

For more local reviews and resources on restaurants, food, dining, cafes and more in the Dallas and Fort Worth area, stop by http://www.bestofdfw.com

Article Source: http://EzineArticles.com/?expert=Bud_Layne

I decided to pay a visit to see if they were still rightfully honoring their longstanding traditions of carefully honed hospitality and cutting edge cuisine.

In 1988, Roy’s was first introduced in Honolulu by Chef Roy Yamaguchi, who holds the distinct honor of being Hawaii’s first recipient of the prestigious James Beard Award. For those who don’t know, the James Beard Awards are often called the “Oscars of Food”. Roy based the Hawaiian Fusion Cuisine for his restaurant on childhood memories of the feelings and flavors of Hawaii. His menu combines the freshest local ingredients with European sauces and bold Asian spices, always with an emphasis on seafood. Shortly after the original Roy’s opened in Honolulu, it was named one of Conde Nast Traveler’s “Top 50 Restaurants in the United States”. The New York Times referred to Roy Yamaguchi as the “Wolfgang Puck of the Pacific”. After opening several other locations in Hawaii, Roy branched out to the continental US and eventually partnered with Outback Steakhouse, allowing a much wider expansion of his restaurant concept. Yamaguchi is now regarded as a pioneer who mastered a distinctive style, which brought his cooking to the forefront of contemporary gastronomy. As testimony to his success, there are now 37 Roy’s, including 28 in the Continental US, 7 in Hawaii, 1 in Japan and 1 in Guam.

The Roy’s I was visiting is located right in front of Bonita Bay on U.S. 41 in Bonita Springs. Some advice: The entrance to Roy’s is a blink and you miss it affair. There is a small Roy’s sign, but U.S. 41 is an active road, and the sign is hard to see. To make it easy on yourself, just look for the Promenade sign instead.

The parking lot near Roy’s was full, always a good sign during the slow season in Southwest Florida. My dining guest and I were early for our reservation, so we took a short stroll through the Promenade shopping center. The Mediterranean-influenced architecture, ample tropical landscaping, and notable water features put us in a South Florida frame of mind. The sound of rushing water soothed us as we wandered in and out of boutique shops and art galleries.

When it was time for our reservation, we headed back towards the restaurant. Names of major cities with Roy’s restaurants are emblazoned on the two tall glass doors. A smiling member of the host staff opened the door for us as we approached, and gave us an enthusiastic “Aloha” for a greeting. The rest of the staff, behind a stately granite podium, smiled and greeted us just as warmly. We gave our name and were briskly whisked away towards our table. All the way to the table we were continually welcomed by servers and members of the kitchen staff.

The booth request we made was honored.

The Chef-Partner at Roy’s in Bonita Springs is Chef Wade Lowe. He is instantly recognizable. In this era of network restaurant shows, like Top Chef and Hell’s Kitchen, Chef Lowe’s congenial and outgoing personality position him as a staple character in the local food media. His inspired arrangement of ingredients creates buzz and influences the menus of other local restaurants. He is a sought-after character, and his interviews and cooking demonstrations appear often in local magazine and television broadcasts. He also hosts well-attended cooking classes at Roy’s, teaching Hawaiian Fusion fundamentals, on a regular basis.

The open and expansive kitchen gave us a unique view into the work and artistry of the seasoned culinary crew preparing our meals. Sushi was dutifully prepared at one station, while grills and ovens were being tended to in another. On the opposite end, a dedicated pastry chef added finishing touches to freshly-made eye-pleasing desserts while engaging in lively banter with guests dining at the pastry counter. In the center position, orchestrating all the action and finishing each plate with colorful sauces, fresh micro greens, and other exotic flourishes, stood Chef Wade Lowe.

At Roy’s, our culinary journey began with an uncommon surprise. At just the moment most restaurants normally greet me with a few lackluster pieces of bread and tin-foil wrapped butter, Roy’s blasted all common dining expectations out of the water by presenting our table with a colorful bowl of freshly steamed edamame. Also known as Japanese soy beans, edamame are a healthy and flavorful alternative to the blah loaf of bread served by every other restaurant in the world. Roy’s seasons the soy beans with an addictive, and slightly spicy, blend of sea salt, Shichimi Togarashi and sugar. The edamame was a welcome deviation from everything I’ve come to expect from local restaurants. It was a unique and exotic way to begin our meal, and a sign that we were truly on a gastronomic road less traveled.

Seconds after our edamame arrived, we were greeted by our server with another “Aloha”, and asked if we wanted anything from the bar.

We both ordered a glass of Au Bon Climat Roy’s Label Chardonnay .

Our glasses of wine were set before us within a couple minutes.

After an appropriate duration, our server returned and gave us a full explanation of the menu. She guided us through the many different types of fish they were offering this particular evening, making certain we understood the taste and texture profiles of each, as well as how they were being prepared. Some were exotic Hawaiian species, such as the Opakapaka and Lehi. Others were of the local variety, like the Corvina, Pompano, and Cobia. In addition to the seafood, there were several enticing meat dishes. Standout offerings included the Braised Hawaii Kai Short Ribs and the 8oz Fire-Grilled Filet Mignon with a Roasted Garlic Shallot Reduction.

We asked for a few minutes to continue perusing the menu. Our server pleasantly acquiesced.

The interior of Roy’s restaurant in Bonita Springs is tastefully decorated and as innovative as their food. Tall purple walls meet a layered yellow ceiling. One section of the ceiling yields to an even higher cupola lined with bright pottery precariously balanced. An attractive lounge area and bar is near the front door. The light is ambiance low, but bright enough to read the menus. Soft Hawaiian music competes with the energetic sounds of a working kitchen. All the tables around us were full, but the restaurant did not feel crowded. The varied ages of the clientèle surprised us. Older teens on dates, trendy twenty-somethings enjoying cutting edge cuisine, parents with well-behaved children, senior citizens, businessmen, and full families celebrating special occasions all surrounded us. I guess the love of great food knows no age.

When our menus were closed in front of us, our server returned to take our order. We started with two appetizers. The first was a Nori Seared Ahi Tuna finished with a Peanut Ginger Soy Vinaigrette. The other was the Crispy Char Sui Chicken Spring Rolls with a Pineapple Black Bean Dragon Sauce. We ordered a split salad, the Mixed Field Greens House Salad. As an entree, my guest chose the Roy’s Classic Roasted Macadamia Nut Crusted Mahimahi. I opted for the Teppanyaki Seared U-10 Scallops and Butter Seared Tiger Shrimp, also known as the Shellfish Combo.

A few minutes later, a food-runner delivered our appetizers and took the time to explain the sauces paired with each. Chopsticks were offered, and we were politely asked to enjoy our selections.

The Nori Seared Ahi Tuna was served in a shallow bowl. The tuna itself, served rare by default, was coated with furikake and sesame seeds. It was sliced into bite-size pieces. Garnished with sliced ginger, shredded scallions, and bright red tobiko (flying fish roe), the tuna was served over a small bed of white rice. The Peanut Ginger Soy Vinaigrette packed a flavorful Asian punch, and provided a solid counterbalance to the mild, tender meatiness of the sashimi-grade tuna. The tobiko served as a functional garnish, adding another layer of complexity to the appetizer, complete with a smoky, salty taste and crunchy texture.

The Char Sui Chicken Spring Rolls brightened up the tabletop with the color, pizazz, and artful presentation Roy’s food is notorious for. A perfect appetizer to share, there were two spring rolls, chopped in half, arranged tower-like in the center of a swirling neon sea of Pineapple Black Bean Dragon Sauce. The exterior of the spring rolls were crisp, not greasy at all. The interior was comprised of baked chicken, bok choy, Napa cabbage and glass noodles. The sweet pineapple component of the sauce was dominant. As the “dragon” in the name implies, there is a pleasant, warming zip to the mouthfeel of the sauce. All in all, an undeniably unforgettable appetizer.

Our Mixed Field Greens House Salad arrived split onto two separate plates, as we had requested. The unique pairing of baby field greens, candied pecans, and dried cherries with a maple raspberry vinaigrette impressed. In a world where soggy lettuce and tired Italian dressings reign supreme, this boldly executed creation far exceeded our expectations. Explosions of flavor. Layers of texture. Garden-fresh ingredients. Impeccable.

Our table was consistently crumbed between courses by the attentive server. Before the main courses arrived, the server described several warm dessert options and told us we’d need to order them in advance, as they took twenty minutes to cook. We couldn’t decide on one, so we ordered the Roy’s Molten Chocolate Souffle and the Pineapple Upside Down Cake.

The server also asked if we’d enjoy some wine with dinner. Roy’s restaurant in Bonita Springs has an extensive wine list, including many surprising by-the-glass choices. My guest ordered a Roy’s Label Laurel Glen Desolation Cabernet Sauvignon from Sonoma. I went with an Ali’i selection. The Ali’i, or Hawaiian Royalty, wine choices are marked with a small crown next to the wine name, which indicates wines of distinct character and flavor, rarely available by the glass. My particular selection was the Caymus Belle Glos “Meiomi” Pinot Noir, also from the Sonoma Coast.

The timing was perfect. The wines arrived in large burgundy glasses at precisely the same time as our entrees. The wines were identified as they were placed before us. Again, the main dishes and sauces were named and briefly described as they were presented.

My guest’s Roys Original Macadamia Nut Crusted Mahimahi satisfied. The sizable portion of versatile mahimahi lent itself nicely to the finely ground macadamia nut and panko crumb topping. Served atop some roasted bliss potatoes and sauteed asparagus, and surrounded by a signature swish of Maine Lobster Cognac Cream Sauce, this dish is a perfect example of Hawaiian Fusion cooking at it’s finest. The tropical fish and nuts, asian bread crumbs, and European-style sauce merges into a single plate of Roy Yamaguchi created goodness. The mahimahi flesh was milk white. The lobster cream sauce was rich and decadent against the rough terrain of the crispy macadamia nut crust. Roy’s food always looks great…and tastes even better than it looks.

My Shellfish Combo was picture perfect. Teppanyaki Seared U-10 Dayboat Sea Scallops and Tiger Prawns presented, almost Napoleon style, stacked above a bed of Pad Thai noodles, snow peas, and Asian vegetables. The arrangement looked intricate and handsome to the point where I almost regretted having to disassemble and eat it. The Kim Chee Yuzu Lime Butter was slightly spicy and had a quiet citrus element to it. The scallops were caramelized on top, but gave easy to the fork. Tender. Succulent. The large shrimp were pink and firm. Excellent shellfish variety and complex flavors were delivered with each bite.

Throughout dinner we saw multiple people celebrating special occasions. Desserts, with candles and personalized messages written in chocolate, were tactfully presented to the guests of honor. As an additional service, Roy’s servers take pictures of all their guests commemorating special moments and furnish them with a complimentary and attractively framed photograph before they leave the restaurant. Rest assured, your cherished dates and important moments will always be delicately handled by the capable staff at Roy’s.

Dessert was a double home run.

The Pineapple Upside Down Cake is something of a sleeper hit among Roy’s regulars. The legendary Roy’s Molten Chocolate Souffle usually takes center stage, propelled to front runner status by the rabid exclamations of obscenely addicted chocolate aficionados. The Pineapple Upside Down Cake eaters are more apt to order and enjoy their dessert in quiet confidence. But today I share their secret with the world: The Pineapple Upside Down Cake at Roy’s is, perhaps, one of the most undermentioned desserts of all time.

Chocolate may be sexy. Chocolate may attract attention and sell magazines. And the taste sensation of that molten chocolate center paired with slowly melting vanilla bean ice cream may increase serotonin levels in the brain and act as an aphrodisiac….BUT…from a purely gourmand perspective, nothing ties up all the loose ends of a true Hawaiian Fusion dinner like Roy’s Pineapple Upside Down Cake. Call me a purist, but that merging of caramelized pineapple sugars and coconut ice cream resonates somewhere deep within me, whisking me away with visions of tropical, swaying palms and soaring, splashing waterfalls. Did I mention the grass-skirted hula dancers, crashing waves, and exotic flowers? Roy’s Upside Down Pineapple Cake is the true taste of Hawaii, and offered appropriate closure to one of the finer meals I’ve enjoyed in a long time.

I wholeheartedly assign Roy’s Hawaiian Fusion of Bonita Springs my highest recommendation. In an industry notorious for its high turnover rate, managing partner Sondra Hon has assembled a high-caliber, veteran crew of restaurant professionals for her waitstaff. Full of personality, and well-versed in the nuances of fine dining etiquette, their product knowledge and ability to create a magical dining experience burst forth effortlessly. The kitchen crew follows suit, using their formidable skills to create absolutely stunning plates of ground-breaking food, completing the balance necessary for restaurant success. The food was to die for and the service was exquisite.

Mahalo to Roy’s for the unforgettable dinner.

R.D. Lang is the food critic at the Cape Coral Barometer, an online newspaper serving Cape Coral, Fort Myers, and the Islands.

To read this review with images, or to see many other Southwest Florida articles, visit the website at: http://www.capecoralbarometer.com

Article Source: http://EzineArticles.com/?expert=Roger_D._Lang