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Show fTKE TIMES ENTERTAINMENT GUIDE THE UTAH VALLEY EDITION - - wnwwHriwM --mmm at - . ...i - .... i ii .i - . .... , - RESTAURANT 0 TIME: COST: LOCATION: ADDN'L INFO: EVENT: DATE: TIME: COST: LOCATION: REG PRICE ($5.00) i notice Not to be used with any other discount Expire 113097 ICE CREAM Family a7ZL fr7 2250 U Ik VW I (Provo (1 .w- 6 Etoy CARTEL 'SVm' hull! i itlii -"'" i 'iilW'f Gst a 2nd et Price ! ,3BS&,i,w Expiresll3097 ROY IN OREM 8:00 am - 5:00 pm weekdays, 9:00 am -5:00 pm Saturday and Sunday. Free Historic Utah County Courthouse. 51 South University Avenue. Provo Awards ceremony to be held October 12 Octubafest, featuring the DYU Tuba . Euphonium Ensemble, the Utah Tuba Quartet, and other visiting musicians. October 31 to November 1 7:30 pm Free BYU Madsen Recital Hail UTAH'S PREMIERE LASER TAG ARENA 264 No. 100 Wett Hi (flcion (torn Swn) Provo 374-3400 WITH PURCHASE OF REGULAR PRICED GAME (JO.WW Not to be used with any other discount Expire 113097 Restaurant Mo.University Parkway Plumtree Shopping Center) r OUSEL L & FOOD I J Enjoy every element of the experience at Restaurant Roy . .. by Louise LeVay Times Entertainment Writer From the moment guests walk up the unique stone walkways, past the elegant front fountain, and into the sophisticated sophisti-cated surroundings of the Restaurant Res-taurant Roy, 2005 South State in Orem, it is clear that this Utah Valley dining experience is going to be out of the ordinary. "We believe," said ownermanager Nikki Shum-way, Shum-way, "that every element of a diner's experience must be met from the greeting at the door, to clean restrooms, to proper temperature, to send-off plus everything else that is expected. For overall experience elements being met, This is the place.' I really think we've got it going." - Restaurant Roy is open for dinner from 5 to 10 p.m. Tuesday through Saturday. Reservations are preferred and may be made by calling 235-9111. The restaurant res-taurant caters to adults; children over eight are admitted, ad-mitted, but there are no toddlers, tod-dlers, babies, or children younger than eight. A private banquet room is available as the perfect setting for day meetings, wedding luncheons, and receptions. recep-tions. Christmas parties may be booked now for company or family fami-ly gatherings. Groups of up to 100 can be accommodated. Shumway describes the cuisine as a primarily Italian, but also continental menu. Norm Runyan, a close friend and a former chef at Sundance, is an ongoing, skilled, and experienced ex-perienced consultant who shares Shumway's vision of food preparation and has helped formulate for-mulate the menu. Nikki is also a veteran of Sundance, havingrun the banquet department there for five years. With entrees priced from $12-$24, meals at the Restaurant Res-taurant Roy are "very comparably com-parably priced to nice restaurants res-taurants in the area," Shumway said. Dining experience A dining companion and I began a weekend meal at the Restaurant Roy with an appetizer ap-petizer called the antipastoplat-. antipastoplat-. ter. The colorful and flavorful array featured herb feta cheese, provolone, olives, sun-dried tomatoes, pepperoncini, roasted peppers, salami, garlic croutons, and pes to sauce, and was a perfect per-fect opening for our meal. Other appetizer choices include the roasted walnut polenta, gulf shrimp, grilled eggplant fontina, or pizzette basil pesto, plum tomato, feta cheese, and roasted pine nuts. Entrees are served with a customer's choice of soup du jour or house salad. My companion opted for the salad and the honey pecan chicken, $15, and I selected the minestrone soup and grilled harvest vegetables and polenta at $12.50. The salad was distinctive and delicious with yellow, pear-shaped tomatoes, cucumber cucum-ber and zucchini slices, and a flower gracing the bed of greens. Cheese toast and dressing were served on the side. The minestrone soup was rich with several different beans including kidney and garban-zo garban-zo but also contained zucchini and yellow squash, pasta, carrots, car-rots, and onions. It was topped with cheese toast. We were served a circular loaf of hot, quartered, crusty bread to accompany the meal. Presentation of the food is definitely part of the experience at the Restaurant Roy. The pecan chicken was beautifully set off in its dark glaze by bright green asparagus spears and an accompanying rice dish on the side. The grilled harvest vegetables of zucchini, yellow summer squash, and eggplant were arranged in a circle, sprinkled with julienne-cut red peppers, and topped with asiago cheese, pomodoro sauce, and the polenta squares. Portions were generous, and extra food was quickly boxed by our waitress away from the table and returned to us to take home. We could not resist trying dessert, and again the presentation presenta-tion was outstanding. Picture two pie-shaped, fresh-baked brownie wedges on a bed of crisscrossed criss-crossed caramel and chocolate syrups, topped with vanilla ice cream, more toppings, and a mint sprig. Heaven! Old World a tmosphere A description of a visit to the Restaurant Roy would not be complete without a mention of the Old World atmosphere and eclectic decor. Four 150-year-old stained glass windows at the front of the building, bought at auction back east 15 years ago, are central to both the architecture architec-ture and the interior decoration. 250 West Center Provo Q 375-6714 When Shumway's family, the Swansons, built the building with her father as contractor, turrets were planned and installed in-stalled for the windows. The famiiy took the windows from storage, disassembled them, and cleaned the many years' worth of dirt build-up, reassembling reassem-bling them with new lead. Some of the glass couldn't be replaced, so authentic cracks are visible (if you look closely). Another spectacular and . genuine antique, a very old carved wood hutch, is an eyecatching eye-catching element in the high-ceilinged high-ceilinged main dining hall, but it also serves a utilitarian purpose storing the silverware, glassware, and linens used at the restaurant. Leopard-print upholstery on solid wood chairs, tapestry, wood-framed mirrors, greenery, a fireplace, and candles at the tables all add to the romantic and comfortable atmosphere. French doors preside over a breath-taking view of Provo, including in-cluding the LDS temple. "We've tried to represent different dif-ferent religions and cultures," Shumway said, pointing out a Jewish menorah, oriental accents, ac-cents, and a black Madonna. "It's noticed, and appreciated." Despite the varied nature of the decor, it all ties together. Shumway Shum-way credits her mother, who, she said, picked out a lot of the adornments. Shumway stressed that shortcuts are not taken at the Restaurant Roy, which makes I its own pastas. Pastries, too, are made in-house by pastry chef Brenda Garcia. "We make our own stocks and sauces. Everything is fresh. We go back to the basics of culinary culi-nary skills. We have high standards," stand-ards," Shumway concluded. "It's ongoing, never-ending, constantly con-stantly trying to improve." Enjoy 2 of Joe Vera's Famous jj Bandidos and 2 soft drinks for only v y EXPIRES 1innQ7 $099 8 L J |