|Roy's New Maine Lobster Pot Pie|
Roy’s Restaurants has unveiled a renewed culinary focus “Eat Creative”, which showcases Pacific Rim cuisine—an irresistible blend of Pacific Island freshness, French cooking techniques and bold flavors from around the Pacific Rim, including Japan, Hawaii, Thailand, Australia, and more. The refreshed menu is inspired by founder and world-renowned Chef Roy Yamaguchi’s unique fresh fusion concept, and is now available nationally across all 20 locations, including San Diego's locations downtown and in La Jolla. Roy's will also showcase the talents and influences of each restaurant's chef partner by offering a special menu page filled with unique offerings from the chef.
Culinary expertise and customizing the experience at every local Roy’s is the foundation for Roy’s culinary approach. To feature the deep culinary talent in every restaurant and localize the menu offerings, Roy’s has introduced local chef pages within the menu. This section will offer locally inspired seasonal favorites and innovative new creations, like the Roy’s Signature Lobster Pot Pie, Tempura California White Sea Bass, and Alaea Salt-Crusted Bone In Ribeye. “Eat Creative” is also the center of new digital enhancements brought to life by a redesigned website, digital advertising, and other design elements.
The internationally-acclaimed Roy’s Restaurant is known for its unique and creative menu, a sensational adventure in bold flavors, and its sincere and engaging hospitality that is a welcome escape from the ordinary dining experience. Roy’s Restaurant was born by blending two dynamic principals - delicious food and hospitality inspired by the “aloha” spirit of the Hawaiian Islands.
|Bone In Rib Eye|
For more information about Roy’s Restaurants, please visit RoysRestaurant.com.