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You can feel like a conventioneer in your own city at celebrity chef Roy Yamaguchi's “Hawaiian fusion” restaurant. The oddly generic hotel atmosphere, with it’s too-large dining room and benign décor, gives one the feeling that this could be any of the more than two dozen Roy’s outposts in the country. The wait staff is unnaturally attentive; the kind of service one would hope for at the ungodly hour of 7 am, when Roy’s starts to serve breakfast for guests at the Marriott. Dishes like tempura–fried rock shrimp are sophisticated crowd-pleasers, while others are overly rich. The "hot chocolate souffle" will be recognized quickly by savvy diners as the molten chocolate cake of yesteryear, leaving Roy’s better left to those visiting from places where it didn't dominate every dessert menu in the 90's. — Gabriella Gershenson

Although Roy's opens its doors early for breakfast seven days a week it does not start serving dishes from its hawaiian fusion menu until noon.

Sweet Thai-chili-glazed rock shrimp Tempura, $12