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.



New Menu Items

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
Availability: Through Oct. 26, 2014

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."

4 Course Tasting Menu


Romano’s Macaroni Grill introduced Monday a limited-time $15 four-course meal promotion and is extending its offering of half-price house wines through the end of the year.

The four-course dinner deal positions the 208-unit chain, a division of Houston-based Ignite Restaurant Group, differently from casual dining competitors such as Applebee’s and Chili’s, whose “Two for $20” deals have become a staple on their menus.

The four-course meal begins with an aperitivo course of Ravioli Tostati, followed by a salad course. The pasta course includes a choice of Spaghetti Napolitana with Italian tomatoes, garlic and fresh basil, or Fettuccini Alfredo with Parmesan sauce.

The fourth course features any two Spiedini, which are grilled skewers of sausage, chicken, steak or shrimp topped with a verde sauce. The steak or shrimp choices require a supplemental charge, the company said.

As part of the brand’s emphasis on its wine offerings, which it promoted in half price deals during the summer, Macaroni Grill is featuring half-priced house wines through the end of the year. Wine will be priced at $2.75 a glass or $15 for a 1.5-liter bottle.

Rustic Kitchen Meatballs

Romano's Macaroni Grill New Item:

Rustic Kitchen Meatballs: Available in beef Bolognese, veal Marsala and chicken Parmesan flavors, made with a half pound of meat as well as specialty cheeses and herbs, served with spaghetti for $11.50-$13.

Availability: through the end of August, 2014

Chicken Scallopine

Macaroni Grill Copycat Recipe

Serves 10

Lemon Butter Sauce
1/2 cup lemon juice
1/4 cup white wine
1/2 cup heavy cream
1 pound (4 sticks) butter

6-8 (3-oz.) chicken breasts, pounded thin
oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
1 1/2 cups mushrooms, sliced
1 1/2 cups artichoke hearts, sliced
1 tablespoon capers
1 pound angel hair pasta, cooked
chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

Grilled Chicken with Mushrooms

Macaroni Grill Copycat Recipe

1 chicken breast
1/4 cup portabello mushrooms
1/2 ounce smoked mozzarella cheese
2 tablespoons olive oil blend
1 tablespoon chopped garlic
2 tablespoons diced red bell pepper
1/4 cup chicken stock
1/4 cup spinach, julienne cut
1/4 cup rosemary
1/4 cup chicken stock
1 cup prepared orzo
sea salt, to taste
freshly ground black pepper, to taste

Cut chicken breast in half, and place skin-side down on the grill. Cross mark and cook half way. Turn breasts over arrange mushrooms on top of breasts. Cover the topped breast with a pie tin. This will heat the mushrooms. In a hot saute pan, place oil, garlic, peppers, salt and pepper. Saute until garlic begins to brown. Add orzo and chicken stock. Saute 1 minute, stirring to prevent sticking. Add spinach and toss until it begins to wilt.

Place smoked cheese slices over mushrooms. Ladle spinach and orzo covering top half of plate. Be sure to remove all from pan. Using the same hot saute pan, place stock and deglaze over heat. Bring to a boil. Shingle cooked breast off spinach orzo and top with the sauce.

Shrimp Portofino

Macaroni Grill Copycat Recipe

Serves 4

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (Do not overcook!). Add remaining ingredients except the lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley.

Notes: After looking at the menu description "jumbo shrimp, capellini, spinach, mushrooms, pine nuts, lemon butter" I would omit the artichokes hearts and wilt some spinach into the sauce and serve over angel hair pasta to make this more like the dish at Macaroni Grill

Shrimp Pignoli Pasta

Macaroni Grill Copycat Recipe

Serves 4

24 Jumbo shrimp, peeled and deveined
3 cups sliced mushrooms, washed and sliced
1/4 inch thick
1 1/2 tablespoon roasted pine nuts
6 handfuls fresh spinach leaves
6 cups cooked vermicelli pasta
4 tablespoons butter
2 tablespoons fresh garlic, minced

Lemon Butter Sauce
1 tablespoon shallots, minced
1 tablespoon fresh garlic minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup lemon juice, freshly squeezed
1/8 teaspoon white pepper
1 pound lightly salted butter, cut into tablespoons

Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside. Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms.Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside

Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly, whisking occasionally. Add cream and lemon juice and reduce slightly more. Add white pepper. Lower the heat to low. Add remaining butter 2 tablespoons at a time,whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon

In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.

Vodka Rustica

Macaroni Grill Copycat Recipe

Gratinata Sauce
3 tablespoons butter 2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup milk
1/4 cup vodka
1/4 cup water
1/2 teaspoon chicken bullion
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt 1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper
1 lb penne rigate cooked
12 medium shrimp peeled and deveined
2 skinless chicken breasts
1/2 cup Prosciutto about 2 ounces thick-sliced, chopped.

Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.

Parmesan Topping
3 tablespoons grated parmesan cheese
1 1/2 teaspoons paprika

Italian Garnish
12 sliced pimientos
4 sprigs rosemary

Preheat BBQ grill to high setting.

Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness - a great way to relieve stress!

Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat.

Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoon paprika, then sprinkle about 1 tablespoon of this mixture over the top of each serving.

Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.