Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.



Weekend Brunch

Romano's Macaroni Grill to Introduce Weekend Brunch

Romano’s Macaroni Grill is rolling out brunch on weekends at its 141 locations in an effort to drive more midday traffic. Starting Aug. 15, 2015 and available from 11 a.m. to 4 p.m. on Saturday and Sunday, the brunch menu will feature egg dishes, skillets, and mimosas and Bloody Marys priced at $2.

On the brunch menu are:

Milanese Steak & Eggs: Breaded sirloin, pan seared Parmesan eggs, Calabrian pesto, crispy Parmesan potatoes and ciabatta crostino

Nutella French Toast: Nutella, brioche French toast, berries and orange whipped mascarpone

Chicken Parmesan Eggs Benedict: Milanese style chicken, poached eggs, mozzarella, arrabbiata sauce, Roma tomatoes, crispy Parmesan potatoes and ciabatta crostino

Breakfast Americano: Two scrambled eggs, three bacon slices, crispy Parmesan potatoes and Parmesan crostino

Farmhouse Skillet: three eggs, fonduta, thick bacon, Italian sausage, peppers, onions, arrabbiata sauce, crispy Parmesan potatoes and ciabatta crostino

Brisket Skillet: Three eggs, fonduta, pulled brisket, caramelized onions, roasted mushrooms, crispy Parmesan potatoes and ciabatta crostino

Bruschetta Skillet: Three eggs, fonduta, fresh mozzarella, tomatoes, Parmesan, crispy Parmesan potatoes and ciabatta crostino

Pesto Chicken Farfalle

Romano's Macaroni Grill Copycat Recipe

16 oz farfalle pasta
1 cup pesto
1/3 cup heavy cream
1 teaspoon red chili flakes
1/2 cup pasta water,from cooking pasta
3 boneless skinless chicken thighs
salt & pepper
3 tablespoon sundried tomatoes,in oil
a small handful of parsley,chopped

Bring a large pot of water to a rolling boil and salt it generously. Add the pasta into it and cook according to the package directions. I always do an extra minute because I like a little more softer pasta.

Meanwhile, salt and pepper the chicken on both sides and grill it on an indoor pan until done, about 3 minutes per side.Cut them up and keep aside.

In a large saute pan, heat the pesto,red chili flakes and cream until hot but not boiling. Add the pasta and toss well. Add the 1/2 cup of reserved pasta water and mix well to form a nice thick sauce. Add chopped sundried tomatoes,chopped grilled chicken, parsley and serve hot!Adjust seasonings if needed.

Romano’s Macaroni Grill Ranked Among Top Chains

2015 Consumer Picks survey ranks chain 7th overall for customer preference and brand strength

Nation’s Restaurant News announced that Romano’s Macaroni Grill earned an overall ranking of No. 7 among casual dining chains in its 2015 Consumer Picks survey. This is an improvement from its No. 9 ranking in 2014.

The annual survey is a comprehensive look at customer preference and restaurant brand strength. Survey respondents rated 40 casual dining chains on 10 attributes, including Food Quality, Cleanliness, Service, Value and Atmosphere. Those ratings created an Overall Score, which was weighted by the importance customers placed on each attribute.

Romano’s Kitchen Counter is a fast casual service offered in nearly every Macaroni Grill location that allows guests to enjoy a handcrafted, scratch made lunch for $7 in seven minutes and dinner for $9 in nine minutes or the meal is free. Each of the dishes is drawn from signature classics found on the Macaroni Grill menu.

Pork Chop Vesuvio

Romano's Macaroni Grill Recipe

Pork Chops:
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

Calibrian Potatoes:
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

Serves 4

3 tablespoons butter
1 cup heavy cream
1/4 teaspoon nutmeg
pepper, to taste
3/4 cup parmesan cheese, grated

Main Dish:
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

Serves: 2

olive oil
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

Serves 4

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.

Calabrese Steak

grilled sirloin, hand seasoned, rosemary infused olive oil, 
potatoes, seasonal vegetables and salsa verde