The Tony Roma's Story
One weekend back in the 70s, Chef Dave Smith and Tony Roma decided to throw some racks of ribs on the grill. It was only going to be a temporary thing, using Chef Dave's own secret barbecue recipe. On Monday, they'd go back to grilling their great burgers and steaks, and it would be business as usual at a little place called Tony Roma's restaurant in North Miami, Florida.
One taste, and customers immediately forced them to change their plans. People started coming from all over. Heck, whenever Dallas Cowboys' owner Clint Murchison, Jr. was in Miami, he'd go out of his way to stop in at Tony Roma's. Because he couldn't come to town often enough, he finally just bought the concept and started building them in Texas, California, New York, Hawaii, and even Tokyo, Japan.
Today, with nearly 200 restaurants in 33 countries and six continents, Tony Roma's is creating an international phenomenon with its flame grilled ribs, steaks, chicken and seafood. Our beloved Chef Dave is still proudly manning the grill at one of our Miami locations. (As you can see from his picture here, he doesn't seem to be regretting that rib idea one bit!)
So what makes Tony Roma's ribs better than other places? We can't really say much without giving away some major trade secrets. It's the result of our special cooking process that seals in the smoked flavour, and our selection of only premium rack cuts that are more tender and meatier than the ribs most other places use.
We're glad you came to Tony Roma's web site today, and we hope you'll come back and see us again often. Because you never know when Chef Dave might have another weekend inspiration!