In Broward county, Florida, Hillsboro Beach Resort opened its highly anticipated, signature restaurant, Roí. Exclusive to resort guests, Roí is one of the area’s only oceanfront restaurants, offering pristine views of the hotel’s private beach along the iconic Hillsboro Mile. From the Greek word for “flow,” Roí (pronounced Ro-y) boasts a chic, vibrant, tropical design that creates a harmonic ambience with its South Florida surroundings.
At the helm of Roí is executive chef Jason Antolak, who brings more than 15 years of experience in the culinary arts to developing the restaurant’s globally inspired dishes made with locally sourced ingredients. Prior to joining the Hillsboro Beach Resort team, he actively shared his passion for culinary creativity with several prominent Fort Lauderdale restaurants. Chef Antolak has participated in major culinary events such as the South Beach Wine & Food Festival and has worked alongside some of the region’s most renowned chefs, including celebrity chef Dean James Max and “Top Chef” winner Jeremy Ford.
“We are excited for our guests to experience the incredible menu that chef Jason Antolak has put together,” says Ann Durso, general manager of Hillsboro Beach Resort. “When dining at Roí, we want our guests to be completely immersed in the relaxing waterfront vibe of the resort, offering peaceful tranquility, exceptional service, and luxurious indulgences.”
A chic, upscale dining venue for any time of day, Roí features roped Muse chairs in a calming shade of dark gray and Oggetti Schema Moire pendant lights in galvanized iron hanging over each table. The restaurant’s walls are wrapped in a menagerie wallpaper of extinct animals by Marcel Wanders. Custom dark-bronze metal screen dividers throughout the restaurant coordinate with those featured in the resort’s lobby, creating a consistent yet dynamic environment.
As the only restaurant on Hillsboro Mile, Roí exclusively allows resort guests to experience internationally inspired cuisine and handcrafted cocktails both indoors and on the patio with unobstructed views of the Atlantic Ocean. Serving breakfast, lunch, and dinner, Roí uses locally sourced and seasonal ingredients throughout its menus.
Breakfast plates include the Truffle Chive Mushroom Omelet with cremini mushrooms and Parmesan cheese, Boozy French Toast, and a stack of Texas toast topped with Irish crème mousse and juicy seasonal berries. The lunch menu features South Florida–inspired favorites such as Chicken Quesadilla Bites filled with smoked chicken, pico de gallo, guacamole, and crema, and Beach House Tacos made with the catch of the day, grilled pineapple chimichurri, and a yuzu slaw. Dinner entrées include a range of surf-and-turf specialties like White Water Clams with Florida orange slices soaked in a crème fraîche and Funky Buddha beer broth topped with chives; Beef Tenderloin over a bed of duck fat potatoes and roasted cipollini onions, topped with chimichurri; and scallops placed over vodka-beet-and-corn purées, sandwiched between crisp glass chips and topped with gremolata.
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