Hawaiian fusion cuisine that consistently garners top ratings (a friend went, dropped $300 he didn't have, then went back for more a few days later, and he's not even a seafood fan), Roy's is one to put on your to-do list.

The blackened ahi tuna, as an appetizer or an entree, is a signature, but the near-perfect butterfish is probably the best place to start. The main seafood dishes are by and large unpronounceable jumbles of letters, and that's the stuff to stick with. Our experience was that the explicitly Hawaiian fish was uniformly excellent, the standard offerings, such as scallops, less so.

The wine list is excellent and is wonderfully paired to the menu, but the bar suffers from a lack of draft beer, offering instead the standard list of Asian beers, domestics and local brews. Service is no-holds-barred excellent; every waiter can walk you through the menu if you're unsure of what you're seeing. Save room for dessert: The chocolate souffle is made fresh, fluffy, and filled with molten chocolate. Order it in advance and it's delivered hot to your table right as you finish dinner.

In summer of 2008, Roy's introduced a Sunday brunch prix-fixe menu; from 9 a.m.-2 p.m., guests can feast on dishes like coconut-crusted tiger shrimp, Hawaiian Sweet Bread French Toast and Roy's Melting Hot Chocolate Souffle ($26.95, $38.95 with bottomless mimosas). A kids menu and a la carte menu are also available.

Average cost: $31+