If you are looking for a nice place to dine in Austin, I highly recommend Roy’s on E 2nd Street. According to their Web site, the first Roy’s opened 20 years ago in Honolulu. In 1988 Chef Roy Yamaguchi was the first chef to blend European cooking techniques with the flavors of fresh local ingredients found in Asia and the Pacific Rim. I had eaten lunch at the Roy’s in Denver several times in the past, so I was anticipating a good experience. When we went to the Austin Roy’s in 2007, they did not have a gluten-free menu, but the waiter, named Bill, assured me that he was familiar with the gluten-free diet and asked if I also had difficulties with being lactose intolerant, as so many celiacs are. Even so, I insisted he take my sheet of restaurant suggestions to the kitchen to be certain that the chef was aware of what my restrictions were.

I ordered one of the specials of the day, which was sea bass with hearts of palm. My husband had the Maui Wowie salad and said it was great. Both were visual feasts. If you are interested in ordering beef, keep in mind that some of their steaks are marinated with soy sauce, but the Grilled Filet is safe for us. We only asked about enough items so that we could make our decision.

For dessert we had two choices. One was a Daily Sorbet Trio, and the other was Melting Hot Chocolate Soufflé with a side scoop of ice cream that we tried very hard to pass up. However, after Bill brought us the soufflé recipe on a computer print out, we decided to order it along with four spoons. It was well worth it – and plenty for all four of us.

In August 2008 I contacted Melissa Nasits, Managing Partner, after several members told me that Roy’s Austin now has a gluten-free menu. Melissa told me that the menu changes according to local availability.

When I later spoke with Sous chef Jason Grasty, I learned more about the present menu. After asking many questions, I am confident that he and Executive Chef Lawrence Kocurek have a good understanding of what our requirements are. Jason told me that they constantly change menu items as ingredients change, so they periodically sit down and revise the gluten-free menu. If you call them they will send you the present gluten-free menu. The menu I received as an e-mail attachment offers Sushi and Sashimi: California Roll, Volcano Roll (which is topped with Scallop and Crab Dynamite), or Yellow Tail Sashimi. For appetizers there is Vichyssoise or Seared Shrimp Sticks. There are two different salads to choose from.

The entrée choices include Seared Hawaiian Ono with wild mushrooms, leeks, and fingerling potatoes, Hawaiian Kajiki Grilled Rare with ratatouille and heirloom tomato salad, Grilled Filet with sautéed spinach and mashed potatoes, or Roasted Lamb Shoulder with eggplant and demi glaze. The dessert menu offers Daily Sorbet Trio and Melting Hot Chocolate Soufflé. If these choices don’t appeal to you, I am confident that, time allowing, the chef will create just the dish you want.

I don’t know about you, but I am looking for some excuse to get back to Austin and visit Roy’s. They are open 7 days a week, opening at 5 pm. Reservations are highly recommended. (AB August 2008)

I had the opportunity to go to Roy’s Restaurant in Austin recently. My experience was exceptional. My waiter, John, was very attentive, informed, and double checked everything. They do not use a lot of soy sauce. The information on the Web site gives the impression that they do use a lot of soy sauce. They use some. They make a number of their own sauces. Some sauces have wasabi/wasabe (horseradish) in them. I have eaten things made with wasabi based on label information only and have not had problems. Sometimes wasabi is mixed with soy sauce, so do check carefully. John double checked everything.

I selected an entrée that included scallops which were prepared in a mixture of rice flour and lime powder. The side of rice was steamed as was the vegetable.

They let the sauces do the flavoring and generally do not add many other seasonings. I had no problems with my meal.

Of course I had the flourless Chocolate Soufflé for dessert, and it was impressive. It ordinarily comes with a cookie which was not included on my plate. The staff had remembered my need to be gluten free/“cookieless” on their own!

I look forward to returning to Roy’s in Austin without hesitation.

All of the staff were attentive to my gluten-free needs. My experience with dinner was problem free. While there I talked with Bryson Keens, a manager, and he seemed very sensitive to the my need to be gluten free. He indicated that it was a corporate policy to honor special diet requests with a positive attitude. (OM April 2004)