There is always a good reason to visit Anaheim. Most go to Disneyland, a convention or to see the Angels play baseball. For years the dining scene was quite limited. Of course there was Mr. Stox , which unfortunately will be closing soon, but there was never much else that we were aware of. Now, there are enough excellent choices to enjoy during the average stay. We dined at high end favorites that are “chain restaurants” and were impressed by all of them.
Our first dinner was at Roy’s, founded by Roy Yamaguchi, which has locations around the world featuring Hawaiian Fusion Cuisine made with fresh, local and seasonal ingredients using Asian spices and European sauces. Anaheim Roy’s is led by accomplished Chef Partner Ron Plata who adds his own inspired flair to the seasonal menu. http://www.roysrestaurant.com/locations/ca/anaheim.asp . We started out with a classic Roy’s Island Mai Tai then enjoyed the Roy’s Canoe Appetizer which had an excellent assortment including Szechuan Pork Ribs, Seared Tiger Shrimp, Lobster Potstickers, Duck Dim Sum and Crispy Spicy Tuna Roll. The entrée that we loved was the Teppanyaki Tiger Shrimp with faro, edamame, pepper, soy braised pearl onion and ginger miso cream.
Our choice on the second night for dinner was McCormick and Schmick’s Grille http://www.mccormickandschmicks.com/Locations/southern-california-los-an... which has locations nationwide and was recently acquired by Landry’s. They offer Seafood and Steaks and are led here by Executive Chef Ever Flores. We started with their clam chowder which was excellent! For our entrée we loved the Dry Rubbed Black Angus Center Cut Ribeye Steak which was prepared rare as ordered. We saved room for dessert and enjoyed the Chocolate Molton Cake which was topped with Vanilla Bean Ice Cream, chocolate and caramel sauce.
The third night we were pleased to dine at Ruth’s Chris Steak House which was founded by Ruth Fertel http://www.ruthschris.com/ and also has locations nationwide . They are famous for their USDA Prime Steaks. The Anaheim location had the nicest décor of any we had been to. There was a beautiful glass art sculpture as well as a prominent metal sculpture. We ordered a bottle of the Acacia Napa Valley Pinot Noir and relaxed while our entrees were prepared. We loved the Corn Fed Midwestern U S Prime Filet Mignon which was served rare and sizzling on a 500 degree plate. Our favorite side was the Potatoes au Gratin made with Idaho potatoes and three cheeses.
We were very impressed by all of our dinners in Anaheim!