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.




Romano's Kitchen Counter

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.

1 comment:

  1. Can you post a copycat recipe for the Mac n cheese? My waitress Saugus they use Velveeta, but its the best Mac n cheese I've ever tasted and is like to know how to make it