Roy’s Hawaii-inspired dishes are robust and flavorful, but leave little to the imagination. The regular menu is blandly consistent year after year, embracing Hawaiian flavors with rampant predictability. Stalwarts include macadamia nut-crusted mahi mahi, Szechuan pork ribs, ahi poke, butter-poached lobster, beef short ribs, and blackened ahi tuna.

Sushi options inject some flair to traditional sushi compositions, with creations such as lobster California rolls, Malaysian snow crab curry rolls with marinated shiitake mushrooms, and a satisfying “Aloha Roll” with salmon, ahi, yellowtail, avocado, and cucumber with garlic ponzu sauce. Lobster-truffle mac and cheese is excellent and a welcome departure from the menu’s traditional Hawaiian-centricity. The wine list is standard and uninteresting, but specialty cocktails shine. Examples: pineapple ginger mojitos, and a lemongrass sake-tini.

The atmosphere is inviting and elegant—in a Don-Ho-gone-to-finishing-school sort of way—and the staff is attentive and helpful. A three-course prix-fixe menu is available daily for $35.95, as is a recently introduced gluten-free menu featuring lemongrass-grilled shrimp with lentils and Wagyu beef meatloaf. Happy hour in the bar features both price breaks on cocktails and $5 appetizers, including pot stickers and seared ahi.