Meals are a mix of many cultures at Roy’s

Business Beat



Tina Norris is the newly appointed managing partner at Roy’s in the Promenade in Bonita Springs.

Tina Norris is the newly appointed managing partner at Roy’s in the Promenade in Bonita Springs.

The unique cuisines of Hawaii and Asia can be experienced in Bonita Springs. Aloha hour from 4 to 7 p.m. at Roy’s restaurant at the Promenade offers bar bites such as tempura-crusted ahi roll, truffle bacon mac and cheese, shrimp tempura, Szechuan spiced pork ribs smoked and glazed with Roy’s original Mongolian sauce and more. The full bar includes Hawaiian craft beers. Dinner reservations for the next course are recommended.

Roy’s founder, Roy Yamaguchi, is originally from Japan. He brought together Pacific Rim cuisine and European influences when he created a unique blend of flavors that became the fusion cuisine at his first Maui restaurant in 1988. His award-winning career includes television appearances and cookbooks. Roy’s in Bonita Springs is one of 20 U.S. and international restaurants featuring his cuisine. Five restaurants are in Florida.

“One incredible benefit about several restaurants,” said newly appointed Bonita Springs managing partner, Tina Norris, “is loyal customers who travel frequently and seek Roy’s as their dining choice.” Norris also praised the chef-driven concept. “While chefs learn preparation techniques for which Roy’s is famous,” said Norris, “they also have the freedom to create local specialties that illustrate their unique talents.”

“Chef Iddy Ortiz is our experienced chef partner,” said Norris. “He is the creative force behind our fusion cuisine that incorporates Asian and Pacific Rim spices and ingredients with European cooking techniques for our customers.” The menu has core favorites but does change occasionally. Recently, the “classic four” was added with four of Roy’s fish dishes on one entrée: salmon, butterfish, blackened ahi and macadamia nut mahi mahi. Norris said that butterfish is the restaurant’s best selling entrée.

For first-time diners seeking recommendations, Norris suggests Roy’s trio, the new classic four or the hibachi salmon. Equally enticing meat and poultry entrees are available such as the hand-carved 8-ounce filet mignon. Roy’s melting hot chocolate soufflé, flourless chocolate cake with a molten hot center, raspberry coulis and vanilla bean ice cream are suggested desserts.

Norris has 11 years’ experience at Roy’s from which to draw recommendations. When she began as a hostess she didn’t imagine she would be a managing partner in December 2016.

She enjoys the career that evolved for her. “Many of the employees are long-term. When guests return, it’s like a big family.”

Another recent addition is the Saturday and Sunday brunch served from 11 a.m. until dinner service begins. The a la carte menu includes crab cake Benedict among a broad selection of breakfast and lunch specialties. Roy’s also offers a children’s menu.

Roy’s is located at 26831 South Bay Drive, No. 100, Bonita Springs, Fla. 34134, phone (239) 498-7697. See www.roysrestaurant.com


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