Roy's of Newport Beach

Frommer's Review

Any foodie who's been to Hawaii in the past decade knows the name Roy Yamaguchi, father of Hawaiian Regional Cuisine (HRC) and the islands' answer to Wolfgang Puck. Roy's empire expanded to Southern California in 1999 with the opening of this dinner-only restaurant on the fringe of Fashion Island shopping center. Yamaguchi developed a menu that represents his groundbreaking East/West/Polynesian cuisine but can be reliably executed by chefs in far-flung kitchens. Most of each night's specials are fresh Pacific fish, given the patented HRC touch with Japanese, Thai, and even Latin accents. Signature dishes include island-style ahi poke, spicy Mongolian-glazed rack of lamb, and blackened yellowfin tuna in soy-mustard-butter sauce. The bar whips up "vacation" cocktails in tropical colors, and the chocolate soufflé is to-die-for.

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