Roy's Hawaiian Fusion — Miles above the ordinary.

Roy's Hawaiian Fusion — Miles above the ordinary.

When walking South on State Street from the gold coast, when one crosses Chicago Avenue the first restaurant you hit is Roy’s. It sits on the corner of State and Superior at 720 North Superior and is kitty corner from Holy Name Cathedral. Roy’s is a “chain” but I use that term very, very loosely — as it is not in the same category of “chain” as P.F, Chang's, Buca Di Beppo or Maggiano’s. It stands heads and shoulder above most independent restaurants and way exceeds many “chains”. I really don’t think of it as a chain as has so many unique qualities that it makes it hard to quantify it as such but it is. It has about 20 locations in the continental US but it really is found in Hawaii as the food is Hawaiian.

Not your typical fare, it is similar to Asian and is predominantly fish and seafood based. One will find lots of chicken, beef and pork on the menu as well as a large quantity of vegetarian items.  Flat out — Roy’s food is wonderful. It has a particular blend of flavors and exoticism that crosses many flavor pallets. This is Roy’s strength. There are many Italian, French or Sushi restaurants as well as a variety of restaurants that specialize in fish and seafood but Roy’s has the market on Hawaiian. Many years ago, there were a few Polynesian spots like Trader Vic’s and a few other tiki bars. Those miss the mark by covering the food and atmosphere with a layer of kitsch. While they have been fun for an experience a time or two, they were not a place one would go repeatedly for special occasions. The experience or the food got old after a time or two. Roy’s is different. It sprung out the head of chef Roy Yamaguchi. A James Beard Award winner, Yamaguchi was the international host of the six seasons of ‘Hawaii Cooks with Roy Yamaguchi’ and the author of three cookbooks. Raised in Tokyo, Yamaguchi was trained in New York then traveled to Los Angeles to be executive chef at La Serene before going back to his grandparent’s roots in Hawaii. It is in Hawaii that he really found the inspiration to make Roy’s and opened his first Roy’s in 1988. Hawaii as a designation location adds a special quality to the restaurant. You won’t find a Roy’s on every street corner and in every suburb. Unlike Italian or French, the flavors will be memorable but not comparable to anything or anyplace you have had before… so Roy’s does become special.

Roy's Chicago

Besides Hawaii, Roy’s is located in a few designated cities. You won’t find Roy’s in New York, Boston, Philadelphia or Washington DC. It has nine locations in California, a few in Florida and a couple in Arizona. Illinois is quite lucky to have scored a Roy’s and you don’t have to schlep to the burbs to enjoy it. Chicago has been graced with a Roy’s for 12 years and it has done quite well. It is typically packed on a Friday or Saturday night. It has a lot of people making it their destination for their special occasion. This night, there were many anniversaries, a few birthdays and a large contingent of business associates celebrating a corporate accomplishment. As it turns out, some of these folks have been celebrating with Roy’s for quite some time. Vince Vecchio, the new manager of Chicago’s Roy’s says there are many people who have been coming to Roy’s every anniversary for 15 or 20 years or more. “We are very lucky to have customers that consistently come back to us to celebrate their major life events.”

Vince has a great handle on Roy’s. As the new manager of Roy’s for just under a year, he is making an significant impact on Roy’s so it stays on your radar screen and is more a regular destination hangout than just for special occasions. He has taken on or completed many new improvements. The most noticeable is the three season enclosed patio. In the summer, it can open up to take advantage of the breezes. In the chilly spring or fall nights, it is heated to take advantage of the last few days before winter cold sets in. The dark red interior walls has been lightened up and freshened up. There are new booths and seating coming. The best view in the house is along the kitchen at the kitchen bar. It encompasses the kitchen so you can see the chefs do their work. The
energy of the kitchen gets infused in the food. It is also a chance to ask the kitchen questions about the food experience. This is a very existential place. If watching people labor over your food is not your thing and you just want to relax, a table by the window overlooking the tree-lined street is lovely.

Searching for a deal

Roy’s is different from many chain restaurants and there is input from the local managers. Many restaurant chains dictate from the home office about what is allowed on the menu, what are the specials are and how the place looks.
Chili’s menu is typically the same from place to place, as is McDonald’s. There might be some local differentiation if you’re in a McDonald’s in China vs Manhattan but across the states, they are essentially the same. Roy’s is different with a portion of the menu is designed by each city’s executive chef. Chicago’s local chef is Michael Stewart. He has worked for Roy’s as Sous Chef and has recently been promoted to Executive Chef. Also unlike other chains, each location has a portion of the menu designated by each manager to make the selection based on the locations desires and clientele. The Chicago location has a portion of the liquor menu that is devoted to local area beers. Vince has a deep knowledge of wine and alcohol and knows his way around a bar. This is not his first rodeo and his local cocktail offerings are spectacular. He also has some tantalizing specials cooked up by Michael Stewart and part of that is a pretty spectacular prix fixe. A common site in many cities, the prix fixe menu seems to be a lost artifact in Chicago. A staple for many New York restaurants especially on the upper west side, the prix fixe allows people to try a new restaurant without the bite of a high bill or a gouge if one hates the meal as it may be something less than expected. Usually they are offered by newer restaurant looking to attract a following so I love it when an established restaurant that already has a following chooses to offer a prix fixe. The prix fixe is usually the best deal in the kitchen and the restaurant puts out what is fresh and what they can get as a bargain from their area food store. Chicago seems to ignore the tradition of the prix fixe. I am not exactly sure why that is the case. It just makes sense. It can sway someone to try some place new particularly if you are in a group. Roy’s loves the prix fixe concept and embraces it. They always have a prix fixe options on the menu available and it is a good one.

A $6 Cocktail

Roy’s is a lovely place to have a special meal but aside from being a special occasion restaurant, Roy’s is working hard to keep you coming back. They are not content to have you visit once a year. They routinely run promotions that are designed to keep you happy. It is not uncommon to see a steak and lobster combo on the promotion list or something that has your mouth watering. The promotions change frequently so you are never bored with the menu.

They also have a lovely selection of cocktail and wine promotions. Tonight’s drink special is a fabulous cucumber martini made with top shelf vodka, Midori Melon and the juice of cucumbers. The aroma is that of a summer day in Capri or Monaco. Not too sweet nor too dry, it is perfection. Other drinks from the home bar include a Ginger Buck. Made of gin, Domain de Canton, gin and a touch of lemon juice. This drink has a spicy flavor that is perfect for fall. Call me a stickler for a good bartender, wine and cocktails add flavor and fun to a meal. Flavor shouldn’t stop at the kitchen door but extend to the bar. This bar ranks as a favorite that I have found in Chicago. The atmosphere is a bit cozy but with the addition of the patio, that is less of an issue. 

Best of all, it won’t break the bank ESPECIALLY for a downtown bar. When it is not uncommon to find a downtown bar gouging for $12 and $14 for a cocktail, Roy’s drink list has something for everyone. Vince does a wonderful job selecting his wines and cocktail selections. That fabulous cucumber martini was just $6. A glass of merlot during this evening’s meal was a savory $6. Usually I would be a skeptical of a bar that is serving a $6 glass of wine — don’t ask why. Good things can be cheap but in wine that is not usually the case. I was so wrong here. This was lovely with my meal. It was from Milbrandt Winery. It had a peppery finish that is perfect with tonight’s special Seared Shrimp and Lemongrass Chicken Confit from the Prix Fixe Menu.

Not into Meat?

I really have to applaud the chef at Roy’s for a wonderful vegetarian menu. I have seen menu offerings for vegetarians that were incredibly small or positively unsavory. Usually a guest has to navigate through menu pages looking to find something that is vegetarian and many times you are left with two options. I personally get a little annoyed looking though a menu for a little asterick that denotes vegetarian offerings only to find there you are left with a salad. Roy’s puts out a variety of courses for the vegetarian and they have their own menu. While I am not vegetarian, this menu has entrees I like that do not center around tofu or lettuce. You won’t feel like a second-class passenger on this dining trip because you are vegetarian. This is the one of the first vegetarian menus that I have seen where I actually want to order a variety of the item because they are really good. I have no qualms about bringing a vegetarian guest to Roy’s as they can enjoy their dining experience and I can too as a meat eater.

The Sweet Spot

The finish for the meal is dessert. Truth be told, I am finicky about sweets. Anything too gooey or too dry and I get turned off. It’s a delicate balance between wonderful and belt expanding. The typical fare offered on some menus usually has me resisting as I like the thought that I am sweet enough without the added sugar but also because I know what cheesecake tastes like. The desserts at Roy’s are a bit of a religious experience. They are not dull. The house specialties are the Pineapple Upside Down Cake and their famous Hot Chocolate Souffle Cake is to step off the diet for. Both of these are amazing with a lovely presentations and not-too-small/not-to-big proportions. They really are just right. Both of these two take extra time as they are specially prepared for each guest. Trust me, they are worth the time and you will not be bored. You will also not be bored with the offerings on the dessert wine list. You will find Nivole Moscato d’Austi, “Vidal” Icewine, Justin “Obtuse” Caberet Sauvignon and Dow Late Bottle Vintage Porto just to name a few. The parings of the dessert wines with desserts are fabulous. If you are confused as to what would be best, just ask your server. Also, check out the champagne offerings. As Roy’s is known for being a special occasion spot, they have a lot of champagne and sparklers that compliment a meal. By the bottle, they have over a dozen. By the glass, they offer Domaine Chandon Blanc de Noirs. It is a lovely sparkler at an easy to swallow price.

Speaking of service.

The servers know their food and can answer questions (and you know I asked questions). The service was attentive but invisible. They were engaging and fun when you interacted with them but let you enjoy your meal. The servers didn’t hover or swoop down to grab a plate the second my fork leave my mouth. They were able to answer questions about the wines and if they didn’t know the answer, they didn’t try to fake it. They got the answer or found someone who knew. I appreciate that. Before I forget, I can’t let it slide that they have a bar menu that is awesome. I can easily sit in the bar and make a meal. Yes, I can get a burger and so can my date and it’s a nice casual night out. I can also get Red Curry Chicken Samosas, or Tempura or amazing Butterfish Lettuce Wraps. It is a bar menu that is uncommon in flavor and uncommon in price for a downtown restaurant.  It is priced so you can get a couple of things and try flavors. This goes back to what I love about this place. They offer a variety of flavors that my mouth wants to experience. I wasn’t bored with the flavors or trying to compare the experience to something I have already had. Roy’s really is a stand-alone and a standout. It is an experience that is hard to express but lovely to enjoy. It is mature yet fresh, engaging while not over powering. It is sophisticated without feeling stuffy.

Bottom Line:

So my review may sound excessively positive — trust me it wasn't easy. I have sat trying to find something to pick apart — and damn it, I can’t find anything. (It makes me feel like I haven't done my job when I can't find ANYTHING) It was an amazingly lovely experience. The ambiance in the place is loud enough to be festive and quiet enough to have an intimate conversation. There is enough visual festivities to keep my eye engaged. The kitchen is fun to watch. The food was full of flavor and engaging to the eye. My god — they even have mints in the washroom. There is a nice attention to detail that makes me feel pampered yet the economical price makes me stand up and take notice. It was such a lovely experience I can see why people love to come back for special occasions. It doesn’t have to be a totally special occasion. It’s a Tuesday. I don’t want to cook. That is reason enough. I won’t feel guilty with my wallet on Wednesday so I can enjoy Thursday too. I could easily see being a regular here and would like to be.

Tour Chicago by Boat with Shoreline Sightseeing

Tour Chicago by Boat with Shoreline Sightseeing

When waiting in the line to board the Bright Star, I see people buzzing at the front. The two Shoreline Sightseeing employees are there taking tickets, but they're also giving stuff out. Specifically, they're giving out mugs. For drinking. Drinking beer. Good beer. The pumpkin variety. The kind of beer that everyone loses their mind for during the fall. And it's free – or at least the first one is. Sweet deal nonetheless. It's all part of their Oktoberfest cruise.

The idea of free beer perks me up. I'm a little beaten down from running. Turns out the bus from the Grand Red Line stop to Navy Pier, where Shoreline docks, isn't always the most reliable. But I made it on time. And I get free Revolution seasonal beer as my running reward.

After I head onboard, I look to get situated below deck, where the bar is. I am not the only person with this idea. One nice woman behind me mentions to her companions, “I can't remember the last time I drank beer.” I make a note to check in on her as the night progresses. She seems like fun, and the sociologist in me is intrigued by the introduction of beer to a relatively staid crowd.

I feel a little self conscious, because the nice people behind me keep looking at me as I tinker on my phone. I forgot to bring a pen for my field notebook, so I look like I'm texting the whole time. In reality, I'm taking notes for this here piece. I may look like a sullen teenager with an above-it-all attitude, texting my way-cooler-than-you friends, but I swear I'm not, everyone. I want to be here and hang out with you. I just have a terrible memory. Please don't hate me.

But then something catches my eye. People walk from behind the bar with plates topped high with sausages, sauerkraut, soft pretzels, and other goodies. I think, wait a second. There's food, too? Like, good food? I must investigate.

So I grab my tall beer and scurry to the front of the boat-slash-back of the bar area to find my smorgasbord. I was dumb and didn't eat all day, so this is like manna from heaven. There are no limits on how much I can stuff my face. Forget about the beer, just give me smoked meats and don't stop until I explode.

Now that I have my drink and my mountain of German themed eats, we're about ready to disembark on our sightseeing mission. The captain or the tour coordinator or somebody in a position of authority enters our consciousness via a crackly PA system, and gives us the skinny on what's happening. Turns out the Bright Star has been inspected by the Coast Guard, so we can rest assured that we won't sink. I like this. He doesn't say, “We won't sink,” of course, because that would immediately engender ideas about us joining the Edmund Fitzgerald in great seafaring disaster lore. But that's obviously what he meant, my anxiety-wracked brain tells me. But anyway, we're good in the flotation department.

He lets us know that for the rest of the night, the bar will revert to cash-only status. This makes me acutely aware of the fact that boats don't have ATMs onboard. I properly readjust my sipping from “Gulp” to “Trickle” and instead bask in the glory of the food, which the disembodied nice man tells me is catered by the Paulina Meat Market – I, or rather my distended belly, can vouch for their quality.

Side note: While I listen intently and gobble my feast, someone uncanny passes me by. I can't take my eyes off him. I hope he doesn't notice the messy eater staring at him, trying to see into his soul. I can't help it. He looks exactly like the perfect amalgamation of Ted Danson and Albert Brooks, the first who made my sickly younger years comfortable by babysitting me via syndication and the second who greatly influences the worldview of my adult self. I want to thank this unlikely love child for his parents' (this genealogy is unconfirmed) contributions to my happiness.

Back to the boat stuff and not my hopeful genetically engineered celebrity best friend. Our guide tells us we're more of a party boat tonight, with live music provided by the lederhosen-clad band, Euro Express. They go all out for the Oktoberfest theme, with fun, kitschy performances of things like “Happy Birthday” for those passengers celebrating their birth-iversaries and “The Chicken Dance,” all in the Americana-Germanic style you'll recognize if you've been to any Oktoberfest here in the States.

While listening to Euro Express, I notice something about seafaring vessels. They are host to some of the gnarliest spiders known to the world. Big, nasty suckers. I swear I see one bob its head in time with the beat. I make sure I have no arachnid stowaways on my person for the rest of the night.

Upon moving away from the railing with the 'roided out spiders, I take note of how smooth the ride is. There is almost no rocking or swaying. Lake Michigan is calm tonight but waves are still rolling. Perhaps my Buster Keaton-fueled nightmares about water travel were unfounded. Instead of being a gigantic hamster wheel on water, the Bright Starinstead allows us, on one of the clearest, most beautiful nights I can remember in a while, to view the Chicago skyline and take in parts of what make this city special.

The night winds down with me stuffed on my third soft pretzel and Euro Express playing “Sweet Caroline.” I'm ready to burst, I've had a lot of fun except for the disappointment over the nice non-beer drinker not turning into a wild party animal, and I now have a souvenir to fill with more liquid, alcoholic or not, whenever I want. Plus we didn't finish the night on the bottom of Lake Michigan. Thanks, safety!

Shoreline Sightseeing has all kinds of tours to explore Chicago. Visit theirwebsite for tickets and scheduling information.

ROOF Runway Show at The Wit

ROOF Runway Show at The Wit

There is nothing like a runway show with a view!  The latest trends, a live DJ, the Chicago skyline; Just another evening at the ROOF Runwayshow at theWit. 

On September 25^th, ROOF Runway showcased styles from Water Tower Place, including Adidas, NeimanMarcus, The Limited, Macy’s, Eileen Fisher, and Aritzia.

“Over the past three years, ROOF Runway has become a signature program in the city embraced by both media, and style-conscious professionals living and working downtown,” said Christina Santarelli, Director of Marketing of The Wit. 

Featuring a bar meets runway, Roof on theWit is the perfect venue for a style showcase.    "theWit is a AAA Four Diamond Hotel in downtown Chicago, recently named the 'Best in the World' list by Condé Nast Traveler and a 'model's choice' hotel by Elle magazine among an outpouring of acclaim," said Santarelli.  "ROOF on theWit, is a glamorous lounge on the 27th floor with stunning views of the city, an inventive menu and world-class entertainment."

What can we look forward to next from ROOF Runway?  In February, ROOF Runway will feature Macy's Bridal Salon on State Street.  For more information on upcoming events at the ROOF keep an eye on their events calendar! 

The Underground Style Series: Lily Duevel

The Underground Style Series: Lily Duevel

On Thursday, September 25th, nightclub/venue The Underground showcased their final runway show of their 2014 Style Series.  Stylist Lily Duevel, founder of adoptedSTYLE, was in the spotlight for the evening.  An experienced fashion stylist, Duevel highlighted the season's hottest trends in an inspiring showcase. 

Night club turned runway, a raised catwalk was set in the center of the club.  Duevel introduced the show, sharing her inspiration for the looks.  One of my favorites being a combination of a flowy red blouse with a charcoal pant.  Just the perfect pop of color! 

The evening also featured seasonal cocktails sponsored by Grey Goose.  My favorite of the evening being a spicy carrot cocktail, a perfect pairing with the fall weather and fashions!  Cheers to another wonderful display of designers highlighted by The Style Series.  I am already looking forward to next year's lineup!  

Things to do - Solo Night Out

Things to do - Solo Night Out

Ladies, ever wonder how your stylist always gives you the perfect blow out EVERY. FREAKING. TIME and why you can never get the same look at home? Well, the team over at Solo Salon is bringing your the lowdown at their Solo Night Out!

The Bumble and Bumble team will be on hand working with them to give all you ladies tups on the at home DIY blow dry! Check it out on October 3rd from 6-9PM! Tickets are $35. See flier below for details!

Mikey Wax - The Man To Watch (and hear)

Mikey Wax - The Man To Watch (and hear)

Sometimes the most talented people have the most humble beginnings.  Singer and songwriter, Mikey Wax started his music career by performing small house shows for friends and family.  Now, Wax's career has taken off with the release of his label debut album, featuring his single, "You Lift Me Up".  We chatted with him about this exciting time in his career, his latest show at SPACE, and pizza.  

photo courtesy of 4x4 Artist Management

Halfstack Magazine:  So, Mikey, tell us a little about yourself!

Mikey Wax:  I'm a singer/songwriter from Long Island, NY, currently on tour supporting my new self-titled album. I have a deep love for my fans, friends, family and guacamole.

HS:  Your label debut album was recently released, can you tell us about that?

MW:   I recorded the album in Nashville with two incredible producers/brothers Ed and Scott cash. It's my 3rd full length album, and as you mentioned my first release on a label, Toucan Cove/Universal.

HS:  Your single "You Lift Me Up" has been gaining quite a bit of attention!  What was your inspiration behind the song?

MW:  Thanks! The real inspiration for You Lift Me Up was my fans, friends and family who have literally lifted me up as I've tried to grow my music career over the past 4 years. Without their support I probably wouldn't have been able to record a new record, so I'm grateful for all that they've done for me.

HS:  You also have an exciting debut of a few of your songs on TV and in film, right?

MW:  Yeah, I've been lucky the past few years to receive some cool TV and film placements for my songs. It's always such an honor when I'm able to provide music for a specific scene or segment. The So You Think You Can Dance placement was very cool because they aired it weekly as their elimination montage song. I don't think the dancers being kicked off the show liked hearing it though. 

HS: You recently played a show at SPACE in Evanston.  How did that performance go?

MW:  The show was a blast! The Space is a beautiful venue and it was a packed house. The audience was very fun and responsive which always makes it more enjoyable to perform, plus the technical sound at the space is great so that helps us to get lost in the performance.

HS:  What is your favorite part about creating music?

MW:  I think my favorite part is the ability to have freedom and be in complete control of putting out what I hear in my head. There is no greater feeling then bringing to life something you hold in your imagination.

HS:  Now, time for the serious question.  Deep dish or flat bread pizza?

MW:  In Chicago we had to try the deep dish and it was incredible! However, for the most part I'll opt for flat bread!

HS:  What is your favorite, guilty pleasure TV Show/Movie?

MW:  New Girl for TV and Just Friends for movie.

HS:  What's next for Mikey Wax? 

MW:  I'll be on tour with the band Parachute later this month which I'm excited about. Followed by that, I'll be doing some private house concerts, which is how I got my start. Basically, my fans are able to book me to come perform a set in their living room just for their friends and family. You can find out more at my website, mikeywax.com.

Hofbrauhaus Chicago Oktoberfest

Hofbrauhaus Chicago Oktoberfest

Originated in Munich, Germany, Oktoberfest is a 16-day-long festival leading up to the first days of October. While the Americanized version of Oktoberfest usually focuses on the drinking aspect of this celebration, German microbrewery, Hofbrauhaus Chicago takes the festival back to its traditional roots.



Located in Rosemont, IL, Hofbrauhaus Chicago is one of four locations in the United States. Through October 31st, Hofbrauhaus guests are invited to enjoy authentic food, Bavarian entertainment, and special events. On September 12th, the opening night of Oktoberfest was commemorated with the first taping of the Oktoberfestbier keg, with special guests, Eric and Kathy of WTMX. Of course I enjoyed a stein for myself while listening to live music and scouting the traditional German fashions. I had never seen so many leiterhosen in one room before!

On Friday and Saturday evenings of the festival, the Masskrugstemmen, contest is scheduled to take place.  Translated to “the lifting of a liter mug of beer”, the goal of the competition is to hold a liter stein full of beer parallel to the floor, with one hand.  The contestant who holds their stein the longest without spilling a drop is the winner!

Each evening from 4:00pm to 10:00pm, food and drink specials will be featured.  Each night also features special events, listed on the Hofbrauhaus website.  So, sit back, enjoy a soft pretzel the size of your head and raise your stein to October!