Ladies, don't you just love kicking up your hairdo a notch, throwing on a killer outfit, and grabbing a dinner date with your best gal? I sure do. Dinner dates with girlfriends is one of my favorite ways to enjoy a meal. Lately, my gal Lyda and I try a new restaurant about once a month. We always have more fun than we or the wait staff can handle and last week Lyda suggested Roy's Hawaiin Fusion Cuisine. Like many successful noveau restaurants, Roy's is a limited chain with locations up and down the east coast and all the way to California.
We arrived to our 7:45 reservation early but that mattered not as we were greeted and immediately seated. Roy's service staff performed impeccably from beginning to end starting with the complimentary napkin-on-lap placing before sitting down-an old and almost forgotten tradition. At our server's suggestion, Lyda and I both ordered the 1988 cocktail which commemorates Roy's first year open in Honolulu, HI. From the menu the cocktail is a, "perfectly balanced blend of tart grapefruit and tangy pomegranate with ABSOLUT Ruby Red Vodka, SoHo Lychee Liqueur and Patrón Citronge Liqueur echoes the idyllic island lifestyle." Oddly enough the menu doesn't state the star of the show; the edible hibiscus in the bottom of our martini glasses. This was my first full bloom of edible flower and I was so ecstatic to try a new food with my favorite gal pal. When I bit into the flower once the 1988 was dry it was like a piece of chewy candy in my mouth! The surprise was unexpected and delightfully enjoyed.
Accompanying our cocktail are the complimentary Spicy Seasoned Edamame. Anything free is always a good thing, but when it actually tastes good too? That's a ringer right there, so way to go Roy's!
Lyda is getting married in October and as a bridesmaid, it is our shared duty to stay in a certain shape until after the event takes place and the pictures safely processed and printed. Since we are under such current taunt diet restrictions, to start the meal Lyda and I split a Farm Fresh Baby Field Green Salad made with Asian Pear, Chevre, Peppercorn & Sherry Vinaigrette. As you can see in one of the picture's Lyda snapped of me with her iPhone, I seriously contemplate the flavors of the salad as is part and parcel to my eating experience.
After the salad course our main courses landed right on time. Lyda choose the Macadamia Nut Encrusted Mahi Mahi while I sprung for the Garlic Spinach Gorgonzola Swordfish. My dish dazzled with a blue crab, rich sauce which I used to dress each bite of potato, fish, and vegetable. Both of us were heartily happy with our main meals and were just about to forgoe dessert in favor of the fabulous wedding pictures when we saw and could not resist the Milk Chocolate Almond Creme Brulee. Splitting the confection, of course, Lyda and I ended the meal in a silky, smooth, velvety chocolate heaven. Together, Lyda and I had a magical evening of big laughs, tons of iPhone bathroom pictures, and incredible Hawaiian Fusion Cuisine. I can only hope next month's adventure will be as stupendous as this.