Roy’s

One of three-dozen restaurants in the Hawaii-born Roy’s empire, this spot boasts a seafood-heavy menu that offers classic dishes you could find at any location and original creations from executive chef Michael Stewart. The fish offerings will change depending on the day and season, but mahi-mahi, butterfish and yellowfin tuna are mainstays, and while they’re nearly always cooked well, it’s the butter-based sauces and gluttonous sides, like Chinese sausage fried rice (available upon request), that provide the can’t-stop-eating-it appeal for tourists seeking safe-exotic. (Brunch is held every Sunday from Memorial Day to Labor Day.)