Roy's founder cooks up anniversary celebration

Table Talk

October 12, 2005|By SLOANE BROWN | SLOANE BROWN,SPECIAL TO THE SUN

Roy's restaurant in Baltimore celebrated its fifth birthday recently with chef/founder Roy Yamaguchi coming to present a seven-course dinner. And he didn't just play host. Roy was back there in the open kitchen with Baltimore chef/partner Rey Eugenio and two other guest chefs -- Kenny Gilbert from Jacksonville, Fla., and Chris Ellis from Timonium's Christopher Daniel restaurant. Each one whipped up an exotic course.

Rey says Roy's offering was Hawaiian onaga (red snapper) with lobster mashed potatoes and lobster pinot noir sauce.

"That was the best!" raves happy eater (and radio personality) "Downtown Diane" Macklin.

After dinner, we hear Roy spent lots of time mingling with his guests, posing for photos and signing copies of his new cookbook, Roy's Fish & Seafood: Recipes From the Pacific Rim.

Oh, and did we mention the Hawaiian kukui tree nut lei-d on each guest as he or she entered the door? And the Hawaiian dancers who hula-ed up a frenzy?

All-in-one bar

Maybe you can't please all of the people all of the time, but one new Canton establishment is sure going to try. Set to open any day now, Huckas (pronounced "hoo-kus") is a restaurant/sports bar/cigar bar/hookah lounge/pool hall.

At the far left end of the Boston Street restaurant is the dining area and smoke-free bar. To the right of that, you'll find the much larger sports bar area with seating for about 85 to 100, and the cigar bar/hookah lounge. Upstairs are 10 pool tables and a VIP lounge.

Jay Sikander, who owns Huckas with his brother Sam Sikander, says about 75 televisions -- including three 8-foot-by-10-foot ones -- will be scattered throughout the place. Jay says the hookah lounge area offers sofas and chairs, with seating for about 20. You'll be able to buy both cigars and the flavored hookah tobaccos, and someone will be on staff to prep your hookah for you.

We're talking casual, here. Not just atmosphere-wise, but the food as well. Think extensive pub/deli menu.

There are some two dozen appetizers such as fried calamari ($8.25), potato skins ($5.75-$6.75) and jalapeno poppers ($6.50). There are pizzas ($5.25 and up) and pastas ($6.25 and up) -- you can pick what you want as toppings for each of them. Salads look to be the usual deli types -- Greek ($3.25-$5.25), chef ($7.75) and tuna or chicken salad platter ($9.25), for example.

And there are more than three dozen subs, sandwiches and wraps ($5.75-$10.25). In addition, there are burgers ($6.25-$9.25), and a few entrees such as prime rib ($16.50 and $19.50), baby back ribs ($10.25 and $19.25) and grilled salmon ($15.75). HUCKAS -- 410-522-7770, is at 2324 Boston St. Its kitchen hours are 11:30 a.m. to 1 a.m., only light fare after 11 p.m., seven days a week.

If you have information regarding a local restaurant's opening, closing or major changes, please e-mail that information to sloane@sloanebrown.com or fax it to 410-675-3451.

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