Monday Morning Quarterbacking -- Roy's
In my review of Roy's, I talk naturally about the stigma attached to being a chain.
I have been persuaded that that the individual chefs (like Opie Crooks, pictured here) at Roy's restaurants have been granted a great deal of autonomy. That's what I've been told, I mean.
I'll be speaking on Monday morning by phone to Roy Yamaguchi, the founding chef of Roy's.
Is there anything you want me to ask him?
Baltimore Sun photo/Barbara Haddock Taylor
Posted by Richard Gorelick at 6:09 AM | Permalink
| Comments (11)
Categories: Monday Morning Quarterbacking
Categories: Monday Morning Quarterbacking
Comments
They are certainly a welcome addition. I'd be interested in what he has to say about the Baltimore location in comparison other other cities: menu items or volume of business. I'd be interested in how they selected Baltimore as a location in the first place. Might be too much "business" as opposed to "food" though.
Posted by: Richard H | February 7, 2011 7:29 AM
We went there last week after a tasting at Bin 604. It's funny - my wife poo-pooed the choice, thinking it wouldn't be good since it's a chain. She got the seafood sampler, and was floored by how good it was. Lobster pot stickers and the Sunrise at Haleakalah were also fantastic.
Posted by: Zevonista | February 7, 2011 8:24 AM
Last time we were in Philly, Amada was closed, so we didn't get to eat there. Instead, we had a nice meal at Parc, a French bistro on Rittenhouse Square. There's great eating to be had in Philadelphia.
Posted by: Mary Roby | February 7, 2011 8:35 AM
Oops, meant to post the previous message to Richard's Philadelphia post...
Posted by: Mary Roby | February 7, 2011 8:38 AM
I've been a fan of Roy's since it opened and it's usually where we end up for special occasions because we know there will be no disappointments.
While their seafood dishes are great, I find the meat dishes are often even better. I almost never order fish there.
Posted by: theminx | February 7, 2011 8:55 AM
John Dory? Tilipia? St Peters ?
Same family???
Tilapia are known as St. Peters, (because, according to legend, tilapia were the fish Jesus multiplied in the "loaves and fishes" story).
John Dory are also known as St. Peters because of the prominent gold-ringed clack spot that is the supposed mark of St. Peter's.
But, Tilapia does not equal John Dory.
Source: Field Guide to Seafood, by Aliza Green
Posted by: Hue | February 7, 2011 9:08 AM
I ate at the original Roy's when it was the only Roy's and I know it had to be before 1998. Since then I have eaten at the Roy's in Seattle, San Fransisco, Monterey, Scottsdale (the loudest restaurant I have ever been in), the Big Island and Baltimore. I have loved every meal. Going in Baltimore is like a mini vacation.
Posted by: Mark | February 8, 2011 12:01 PM
Zevonista: I had the exact same experience - during restaurant week no less. In the 9 years I've lived in Baltimore my husband has been working on getting me there and I always managed to win until a couple of weeks ago. I was so pleasantly surprised - a little disappointed that I'd never given it a chance before.
Posted by: Nicole | February 8, 2011 12:55 PM
Hey Richard, whatever happened to Chef Rey, is he still in the area?
Posted by: Paul | February 8, 2011 1:59 PM
hey Richard, what ever happed to Chef Rey, is he still in the area?
Posted by: Paul | February 8, 2011 3:22 PM
hey Richard, what ever happed to Chef Rey, is he still in the area?
Chef Rey, the first, and until Opie's arrival, only chef at the Baltimore Roy's is no longer with the Roy's team. But he left Roy's under very good terms, according to a Roy's spokesperson, and helped with Chef Opie's transition into Baltimore. I am not sure if Chef Rey is still in this area
Posted by: Paul | February 8, 2011 3:22 PM