Romano's Macaroni Grill is a casual dining restaurant chain specializing in Italian-American cuisine. The company has over 200 locations around the world, and is headquartered in Dallas, Texas.
The first restaurant was founded by Texas restaurateur Philip J. Romano in Leon Springs, Texas on April 19, 1988. Brinker International, Inc. bought the franchise rights to the company on November 22, 1989.
PORK CHOP VESUVIO
Romano's Macaroni Grill Recipe
1 ounce canola oil
1 roasted pork chop
1 ounce white wine
2 ounces peppers & onions
1 ounce mediterranean olive mix, drained
1/2 teaspoon capers
4 ounces cacciatore sauce
2 ounces chicken stock
2 basil leaves, torn
1/2 ounce extra virgin olive oil
5 ounces roasted rosemary potatoes
1 teaspoon garlic, shaved
1 rosemary sprig
1 ounce grape tomatoes, cut in 1/2
1/4 ounce calibrian peppers, sliced
1/8 teaspoon sea salt
1/8 teaspoon black pepper, table grind
In a hot saute over medium heat add 1 ounce canola oil and pork chop. Sear pork chop for two minutes then turn over to other side and cook for an additional two minutes to create a golden brown crust.
Once seared, drain oil from pan and add 1 ounce house white wine away from flame. Add 2 ounces peppers and onions, 1 ounce olives, 1/2 teaspoon capers, 4 ounces cacciatore sauce, and 2 ounces chicken stock. Return to flame, cover with an inverted sauté pan and cook over medium heat for approximately two minutes. Turn pork chop over, cover and cook for an additional 2 1/2 to 3 minutes
While pork is cooking add 1/2 ounce extra virgin olive oil to a hot sauté pan over medium heat. Add potatoes, cut side down, and rosemary sprig and sauté for two minutes. Add 1 teaspoon shaved garlic, 1 ounce grape tomatoes, 1/4 ounce Calibrian peppers, 1/8 teaspoon pepper, and saute for an additional 2 to 3 minutes. Land potatoes on left side of an oval plate, pulling rosemary on the top. Place pork chop to the right of potatoes. Pour sauce over the bottom portion of pork chop, allowing it to spill onto the place. Top pork chop with torn basil
BUTTERNUT ALFREDO RAVIOLI
Romano's Macaroni Grill Copycat Recipe
3 tablespoons butter
1 cup heavy cream
1/4 teaspoon nutmeg
pepper, to taste
3/4 cup parmesan cheese, grated
9 ounce package refrigerated ravioli
4 ounces bacon
1 cup butternut squash, peeled & cubed
1 tablespoon vegetable oil
fresh basil leaves, finely sliced, for garnish
grated Parmesan cheese, for garnish
Peel butternut squash and cut into uniform cubes about 1/4 inch in size. Put pasta water on to boil.
Cut bacon into strips and cook in a skillet until browned and crisp. Remove bacon from skillet and place on a paper towel to drain.
Heat vegetable oil in skillet and pan fry butternut squash on medium high heat until lightly browned and crisp outside (about 10 minutes). When water has reached a boil, cook ravioli according to package directions. While squash is cooking, start cream sauce.
Melt butter in a skillet over medium high heat. Add cream, nutmeg, and pepper to butter and cook until the sauce thickens a bit, about 3 minutes. Add grated parmesan to sauce and stir until melted. Serve by spooning some cream sauce onto a plate and top with raviolis followed by butternut squash, bacon, parmesan, and basil.
CHIANTI PORK CHOPS
Romano's Macaroni Grill Copycat Recipe
1 inch thick pork chop
2 cloves of garlic,thinly sliced
1 cup red wine
1/2 cup chicken stock
1 teaspoon rosemary
1/2 cup honey
Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems off the mushrooms. In a preheated skillet add olive oil. Sear the pork chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. Add the red wine.Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 degrees. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.
CLASSIC ITALIAN BAKE BRAISER
Romano's Macaroni Grill Recipe
12 ounces tomato sauce of your choice
2 ounces roasted tomatoes
8 ounces rigatoni or any tube pasta
salt and pepper to taste
2 teaspoons Parmesan Cheese
3 large meatballs
2 sausage links
1 ounce whipped ricotta cheese
1 basil leaf
1 1/2 ounce garnish with fresh chopped Parsley
Bake sausage and meatballs in a 350 oven for 15-20 minutes. While sausage and meatballs are cooking, slowly heat roasted tomatoes, sauce, salt, and pepper. When sausage and meatballs are ready, add to sauce and simmer 4 to 5 minutes. Add cooked pasta, toss well, and plate. Garnish with whipped ricotta and basil.
Macaroni Grill Restaurant Copycat Recipe
1 eggplant, ends removed, cut into 1-inch cubes
1 cup cherry tomatoes
1/8 teaspoon each salt and black pepper
3 ounces (about 1 cup) uncooked penne pasta
1/4 cup finely chopped onion
1 teaspoon each chopped garlic
1 cup canned crushed tomatoes
1/4 teaspoon each red pepper flakes
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese
Optional seasonings: additional salt and black pepper
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. Evenly place eggplant and cherry tomatoes on the sheet. Spray with nonstick spray, and sprinkle with salt and pepper. Bake until eggplant is tender and tomatoes are soft and slightly blackened, 25 - 30 minutes.
Meanwhile, prepare pasta in a medium pot per package instructions, about 10 minutes. Drain and cover to keep warm.
To make the sauce, bring a small pot sprayed with nonstick spray to medium heat. Cook and stir onion and garlic until slightly softened, about 2 minutes. Stir in crushed tomatoes and red pepper flakes. Cook and stir until onion has fully softened, about 5 minutes. Gently stir sauce and baked veggies into the cooked pasta. Sprinkle each serving with basil and feta cheese.
Romano’s Macaroni Grill unveiled a fast-casual lunch format called Romano’s Kitchen Counter inside 131 of its company owned restaurants.
The division of Houston-based Ignite Restaurant Group, which also owns the Joe’s Crab Shack and Brick House Tavern + Tap casual-dining brands, said the Kitchen Counter, open from 11 a.m. to 4 p.m., intends to give lunch customers a faster, less expensive option than its traditional full service menu.
The popular Italian restaurant chain recently announced the new $7 menu items, which are available at more than 130 Macaroni Grill locations nationwide. These made-to-order meals are guaranteed in seven minutes or the meal is free. With a wide array of options like fresh salads, classic dishes-turned-sandwiches, pasta and specialty Calzonettos – handheld pockets filled with your favorite Italian ingredients and baked in a brick oven – the new menu offers sit-down quality for those even on the tightest of schedules.
Some of Macaroni Grill’s Kitchen Counter signature dishes include:
- Prosciutto Grilled Cheese – Lightly smoked prosciutto, fresh mozzarella and four cheese fonduta, served on warm ciabatta.
- Chicken Parmesan Sandwich – Parmesan chicken, mozzarella, imported pomodorinia and fresh basil served on warm ciabatta.
- Chicken Caesar Calzonetto – Handheld pocket stuffed with grilled chicken, tomatoes, spinach, oregano, Parmesan, mozzarella and Caesar dressing.
Romano's Macaroni Grill New Items:
- Smashed Meatball Fatbread: Thick crust pizza topped with crushed beef and veal meatballs and mozzarella cheese, starting at $7
- Farmhouse Fatbread: Thick crust pizza topped with mozzarella, bacon, prosciutto and sauteed spinach, starting at $7
- Pesto Primavera Fatbread (pictured): Thick crust pizza topped with mozzarella, zucchini, roasted tomatoes, bell peppers and basil, starting at $7
- Margherita Fatbread: Thick crust pizza topped with bruschetta tomatoes, mozzarella and basil, starting at $7
Macaroni Grill has been filling its menu with Italian inspirations, including the new Fatbreads.
And go big is exactly what they've done with their latest menu offering. The Fatbreads new specialty pizzas elevate the traditional flatbread pizza by delivering a bigger crust, more ingredients and larger flavor. The new Fatbreads are available now at participating Romano's Macaroni Grill locations nationwide.
Inspiration for these new menu offerings came after Romano's Macaroni Grill Executive Chef Antonio Iocchi traveled to his hometown in Italy to search for "the next big thing."