Roy’s Restaurant in Las Vegas, located conveniently close to the world famous strip at 620 Flamingo Road, invited myself and a guest to come in and sample their fantastic new filet mignon and lobster tail, both re-imagined in a way fitting for Roy’s Restaurant.
Upon arriving we were cheerfully greeted by Roy’s Restaurant’s friendly hostess staff and my party was seated immediately. After becoming comfortable and waiting for a server to reach us, I was taken back by the ambiance of Roy’s Restaurant. The layout of the restaurant is welcoming and intimate with candle light flickering at each table. There is also a large bar situated on the far end of the building which has just about every libation available, with an endless amount of combinations for a thirsty patron.
Our server, Michelle, was top notch and entirely professional. She answered all of our questions and once she was aware that I was conducting an official review for atombash.com she regaled us with how much we would enjoy the filet mignon and lobster. She was absolutely correct too!
Roy’s Restaurant’s resident Chef Partner Quy Trinh took some time out of his busy evening to chat with me. He is a classically trained chef with a degree from the Le Cordon Bleu Culinary School located right here in Las Vegas. Originally hailing from Orange County, California, Mr.Trinh has worked at this Roy’s Restaurant location for the last 9 years. He began as a a prep-cook, and worked his way up to sous chef before taking on an executive role. Mr. Trinh has been a chef partner at Roy’s Restaurant for three years, and his passion for service and amazing food truly shines through in his attitude and presentation.
Before the main course my dining companion, Jackie Flores who is the owner of My Las Vegas VIP, and I were treated with a bowl of seasoned edamame, which was devoured in less than three minutes. They were a great way to start the meal, and it was the first time edamame was served to me, without request, rather than a traditional bread and butter one might find at a typical steak house. But Roy’s Restaurant is neither typical, nor ordinary.
The second course was delectable. Lightly fried lobster potstickers are part of the special promotion being run by Roy’s Restaurant, and are included in the base price of $32.95 for the entire meal. One will be hard pressed to find a comparable value in Las Vegas. The lobster potstickers were prepared with a spicy Japanese togarashi miso butter sauce, which is a combination of Thai basil, ginger, and garlic. Oh yes, and they taste just as good as they sound while your mouth waters reading this review.
After finishing the appetizers it was a short wait of less than 10 minutes before the glorious main course was served. The charred 4 oz filet mignon, which is prepared with a coriander chimichurry sauce is truly a sight to behold that will draw sounds of awe from prospective diners. The filet was so beautiful in its presentation I was lax to cut into it, as I did not wish to spoil its majesty. However, I had a job to do and that is to bring you the finest dining options available in Las Vegas, the entertainment capital of the world.
If one is a fan of seafood, the ginger glazed lobster tail provides a unique twist and flavor to a timeless classic. The 8 oz tail was cooked to perfection, while glistening with the lobster glaze. Rather than having customers dig the tail out of the shell themselves, Roy’s Restaurant takes it upon themselves to serve the lobster tail with the shell still attached, but having mostly removed the shell for easy accessibility. There are no worries about a mess at Roy’s Restaurant. You’re paying for quality, and that is what one will undoubtedly receive!
This fantastic dining promotion of lobster potstickers as an appetizer, a 4 oz of succulent filet mignon prepared however one wishes, and an 8 oz lobster tail, creatively reimagined, all for only $32.95 is available for a limited time and will end October 15, 2015.
If there was a single regret I have from my experience at Roy’s Restaurant it is that when the meal was over I did not wish to leave. It is just such a warm, welcoming environment I could have spent multiple hours relaxing there. Indeed, I plan to visit again and I encourage you to do the same! Happy dining.