As the "wonderful husband" being referred to in this thread from yesterday...
...I just wanted to chime in to say that my lovely wife ended up taking me to Roy's in Chandler. I've gone back and forth between being curious about this place and being skeptical... very skeptical. Usually "fusion" carries with it negative connotations, but yesterday must've been the former, because I was anxious to give it a shot! This one was closer than the one up at Desert Ridge (which we hear is the best of the three in town), so we gave it a try.
Easy to find off of Ray (wow, the TGI Friday's there burned down!), we were welcomed and seated immediately. We were brought their seasoned edamame (a little overcooked and dry, but I scarfed 'em down anyway :)) and water (they offer either regular or bottled). We waited a little longer than we would've liked for our server to arrive, but once he did, he was on point throughout the evening. Very friendly, and he steered us right every step of the way.
We ended up getting the calamari appetizer. The chili dipping sauce was a touch on the strong side, but it complemented the calamari nicely, and although some of the pieces were a touch chewy, there was no trace of any "squidiness" (if that's a word) in terms of smell or taste. We cleaned that plate right up.
My wife chose the "quad" Trio, which IIRC consisted of a crusted mahi mahi, glazed butterfish, seared ahi, and marinated salmon. All four were delicious, although we both agreed that the butterfish was the winner. WOW. Absolutely terrific and distinctive flavor... very sweet, buttery, and with no fishiness whatsoever. One of my favorite restaurants in Orange County, CA (Kappo Honda) makes some of the best butterfish I've ever had, and this pretty much trounced it... with authority. :) I think we both could've eaten about a pound of just that. It was *that* good. The ahi was also perfect. No stringiness, smell, or anything. It had a mustardy sauce that at first was like a punch in the face, but mellowed out quickly and let you enjoy the taste and texture of the ahi. Definitely good, good stuff. The mahi mahi and salmon were also a cut above anything else we've had in town over the past year+, but they were a distant third and fourth compared to the butterfish and ahi (my wife ranked the mahi mahi fourth :)).
I had the lump crab rock cod w/ baby bok choi, which came with a cream dynamite sauce w/ mushrooms, onions, and some type of roe. :) Usually crab is pretty weak on dishes like this (such as when it comes on a steak), but even with the rich sauce, the crab tasted delicious. Sweet, perfect texture, and very little water. Rock cod is pretty safe, but a lot of places play it too safe and you end up with a bland piece of fish. They prepared it perfectly here. Again, nothing but great flavor and texture, which mated beautifully with the very tasty sauce and crab. Nice pairing. My plate was empty... noticing a trend here?
Although white wine would've probably paired better, I had some Estancia Pinot Noir (2005), and was extremely happy with it. I'm usually let down by wine no matter where we go, but this was smooth, sweet, and delicious. I'll have to track this down at a local wine shop. I did have a *touch* too much, though, and I'm still feeling its effects right now!
We finished out with their chocolate lava souffle, and that was very good, too. Served a la mode and with a light wild berry sauce, it came out fresh-baked, and with the "lava" oozing out all over once we cracked the outer crust. Once again, plate was clean!
Anyway, we got out of there smack-dab in the middle of our budget (~$130 all in). This is how fish should be done, and although it won't be a weekly excursion due to the cost, we do plan on going back!