Roy’s Chicago is a high end chain serving notable Chef Roy Yamaguchi’s Hawaiian fusion fare in a contemporary setting. They have a gluten free menu. We have been there several times and the servers are all very knowledgeable. At any time you can ask for the chef or manager. We have asked for them the first few times we went. They do not have a separate kitchen but have a very good gluten free procedure in place. For appetizers we have had the Auntie Lei’s Aloha Roll. It has spicy tuna, cucumber, yellowtail, salmon, avocado and garlic ponzu. We also had the Maui Wowie Shrimp Salad which has feta, butter leaf lettuce, avocado and caper lime vinaigrette. For our entree’s we have had the Seared Sea Scallops which comes with caramelized bacon carrot puree, kabocha squash, brussels sprouts and scampi butter sauce. Also, we had the Grilled Filet Mignon which comes with shiso bearanise and yukon mash. For dessert, the sweetest part, we had Roy’s Melting Hot Chocolate Souffle which is a flourless chocolate cake with a molten hot center, raspberry coulis and vanilla bean ice cream. They have a very extensive wine list. The restaurant has a vibrant dining room that features their signature exhibition kitchen an intimate sushi counter and an outdoor patio. Our rating is 7.0.
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