Roy's Restaurant

The wine list at Roy's arrives with more ambition than you'd expect from a chain with a tiki-adjacent reputation. Fifty-eight labels and 28 by-the-glass options is a genuine program — not a laminated afterthought. The white wine focus makes sense given the seafood-forward menu, and there's real thought behind the selections.

The whites are the clear headline here: Roy's leans into Chardonnay hard, stacking Rombauer, Patz and Hall Dutton Ranch, Grgich Hills, Sonoma Cutrer, and a Domaine Laroche Chablis all on one list. That's a respectable California Chardonnay deep cut alongside a legitimate Burgundy touchstone. More interesting is the supporting cast — Raats Original Chenin Blanc from South Africa, d'Arenberg Hermit Crab Viognier/Marsanne, and a Leeuwin Estate Art Series Riesling from Western Australia show a curator with some range. The Champagne shelf goes Dom Pérignon and Veuve Clicquot, which is crowd-pleasing but safe; Schramsberg Mirabelle at $98 is the better call for a celebratory pour.

Twenty-eight by-the-glass options is an unusually generous pour program — most restaurants half-heartedly top out at ten. The $12–$29 range means you can explore without committing to a bottle, which pairs well with a shared-plates approach to the menu. We'd want to know how frequently the pours rotate, but for a chain, this depth by the glass is legitimately impressive.